tag:blogger.com,1999:blog-50593706668849769822024-03-13T15:44:30.909-04:00Never Dessert YouJanelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-5059370666884976982.post-80437379588385701842013-06-09T20:20:00.000-04:002013-06-09T20:20:43.239-04:00Pineapple - Jalapeno Daiquiri Happy Sunday! I am feeling HOT, really HOT, and no matter what I drink to cool me down from this hot weather it is not working. So I guess I need to turn up. <div>
I been in the mood for a nice and different type of alcoholic drink. I had some pineapple in my refrigerator that I needed to use before it spoiled so I was excited to make this Pineapple -Jalapeno Daiquiri. <div class="separator" style="clear: both; text-align: center;">
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If you not a fan of heat, this is not for you. I love the tang and ripple effect from the heat of the jalapeno mixed with alcohol. </div>
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The weekend is not over, sit back take a sip of this daiquiri and bring the heat on. </div>
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<b><u>Pineapple-Jalapeno Daiquiris</u></b></div>
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1. Thinly slice 1 jalapeno (remove the seeds for less heat). Combine with 2 1/2 cups chopped pineapple in a shallow dish; freeze until firm, at least 3 hours.</div>
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2. Transfer to a blender; add 3/4 cup rum, 3 tbsp. sugar, the juice from 1 lime and 1 1/2 cups ice and puree until smooth.</div>
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Divide among 4 glasses; top with jalapeno slice, cilantro spring and a maraschino cherry.</div>
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<i>Adapted from The Food Network Magazine.</i></div>
Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com0tag:blogger.com,1999:blog-5059370666884976982.post-29439133450244256462013-05-25T10:42:00.002-04:002013-05-25T10:42:43.274-04:00When Life Gives You Lemons..... Hi guys! I am back. I took an extended break to do some changes and a break from the blogging world. I am happy to be back, I really missed you guys and really cannot wait to share with you guys what I have in store.<br />
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Today I want to share with you guys an opportunity I am proud and excited to be part of. <span style="color: blue;"> <a href="http://www.jemofthesouth.com/" target="_blank"><span style="color: blue;">Tamara Eckles of Jem of the South</span></a></span>, decided to get together some wonderful and talented bakers and blogger's to showcase yummy and delectable treats in her <a href="http://www.jemofthesouth.com/JEM_SpringSummerGuide.pdf" target="_blank"><span style="color: blue;">Spring & Summer Dessert Guide</span></a>. In this guide you will see lemon, and fruit desserts for your spring and summer sweet treat. <br />
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If you are not familiar with <a href="http://www.jemofthesouth.com/" target="_blank"><span style="color: blue;">Jem of the South</span></a>, you been living under a rock. Tamara introduces and discovers something sweet and her monthly on-line radio, Jem Radio, highlights small business owners in the dessert industry. Sweetness.<br />
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So of course, your truly was beyond excited when Ms. Eckles asked me to be part of her <span style="color: blue;"><a href="http://www.jemofthesouth.com/JEM_SpringSummerGuide.pdf" target="_blank">Spring & Summer Guide</a>,</span> I could not desert you guys. Due this is a Spring Summer dessert guide I wanted to bring something to the table that is light, sweet, and also a classic. What better than cheesecake. You can never go wrong with cheesecake. <br />
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<b><span style="color: yellow;"> </span><span style="background-color: yellow;">When Life Gives You Lemons... </span></b><br />
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<b><span style="background-color: white;"> </span><span style="background-color: yellow;">You Make Lemon Cheesecake.</span></b><br />
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I melted when I took a bite of this cheesecake, just the right amount of lemon bursts in your mouth, not too tangy but the sweet and cream just makes you feel like you in cheesecake heaven. <br />
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As we know cheesecake, takes some extra steps, don't get discourage because at the end you sure will be delighted. <br />
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Is your mouth watering? Want a bite, or better the whole cheesecake? Go over to <a href="http://www.jemofthesouth.com/JEM_SpringSummerGuide.pdf" style="background-color: white;" target="_blank"><span style="color: blue;">Jem of the South Spring/Summer Dessert Guide</span></a> and download the recipe. But I must warn you, your mouth will still be watering when you see what the other bakers came up with. Enjoy!<br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com6tag:blogger.com,1999:blog-5059370666884976982.post-33581234954558270822013-03-13T18:48:00.002-04:002013-03-13T18:48:13.303-04:00Orange Coconut Cake Are you enjoying this wonderful weather? I know I am here in Atlanta. It is not too cold, warm and breezy. I love this time of the year. This time of year calls for a nice and sweet citrus flavor dessert. I made this wonderful Orange Coconut Cake. <br />
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<a href="http://3.bp.blogspot.com/-heMpzfD0e_Q/UUD_Wqx1aWI/AAAAAAAABjU/Xj1RKJ2mZPI/s1600/Coconut+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Orange Coconut Cake" border="0" height="426" src="http://3.bp.blogspot.com/-heMpzfD0e_Q/UUD_Wqx1aWI/AAAAAAAABjU/Xj1RKJ2mZPI/s640/Coconut+Cake2.jpg" title="Orange Coconut Cake" width="640" /></a></div>
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<a name='more'></a> I love Coconut Cake it reminds of my birthplace in the St. Thomas, Virgin Islands.<br />
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It is moist, decadent, and delicious. So what you think want to join me for a slice?<br />
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<b><u>Orange Coconut Cake</u></b><br />
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Ingredients<br />
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1 cup butter, room temperature<br />
2 1/4 cups sugar<br />
1 tsp. coconut extract<br />
3 1/2 cups cake flour<br />
1 tbsp. baking powder<br />
1/4 tsp. salt<br />
1 cup buttermilk<br />
8 egg whites, room temperature<br />
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<b>Orange Cream Filling</b><br />
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Ingredients<br />
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1 box instant white chocolate pudding mix<br />
3/4 cup heavy whipping cream<br />
3/4 cup sour cream<br />
1 1/2 tsp. orange zest.<br />
Orange paste food coloring<br />
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<b>Dreamy Buttercream</b><br />
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1 cup butter, room temperature<br />
1 tsp coconut extract<br />
5 cups confectioners sugar<br />
1 (8-ounce) container frozen whipped topping, thawed<br />
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Directions<br />
1. Preheat oven to 350 degrees Fahrenheit. Spray 3 9-inch cake pans with nonstick baking spray with flour.<br />
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2. In a large bowl, beat butter, sugar, and coconut extract at medium speed with mixer until light and fluffy.<br />
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3. In a medium bowl, sift cake flour, baking powder, and salt. Gradually add sifted flour mixture to butter mixture alternating with buttermilk, beginning and ending with flour mixture, and beating just until combined after each addition.<br />
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4. In a large bowl, beat egg whites at high speed with a mixer until stiff peaks form. (Do not overbeat). Gently fold beaten egg whites into batter. Spoon batter into prepared pans.<br />
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5. Bake for 15 to 20 minutes or until tester inserted in center comes out lean. Let cool in pans for 10 minutes. Remove cakes from pans and let cool completely on wire racks.<br />
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6. For Filling: In a medium bowl, beat pudding mix and next 3 ingredients at medium speed with a mixer until very thick. Add paste food coloring to achieve desired color.<br />
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7. For buttercream: Beat butter and coconut extract at medium speed with a mixer until creamy. Gradually add confectioners sugar, beating until smooth. Add whipped topping, beating until combined.<br />
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8. Spread Orange Cream Filling in between layers. Spread Dreamy Buttercream on top and sides of cake. Garnish with white chocolate shavings and orange twists, if desired.<br />
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<i>Recipe adapted from Cooking with Paul Deen</i>Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com6tag:blogger.com,1999:blog-5059370666884976982.post-3972316868288428602013-02-28T11:19:00.002-05:002013-02-28T11:19:29.384-05:00Peanut Butter & Jelly Thumbprints Hi Desseritas! Do you guys love peanut butter and jelly sandwiches? I loved it as a child, because my grandmother use to make homemade jam and I would smother my sandwich with nothing but jam and maybe a teaspoon of peanut butter. My grandmother would cut my sandwich in these cute shapes, and of course cutting off the crust. I miss those days. Now as an adult I could care less for it. But as a mom, I never stop making peanut butter and jelly sandwiches. When my daughter asked for a snack, I came to the rescue with peanut butter cookies.<br />
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My oldest daughter took some to school for lunch, and she shared with her friends and touchdown I scored as the Best Mom!<br />
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Making these cookies make me feel so happy to be a mom to my wonderful girls.</div>
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<b><u>Peanut Butter & Jelly Thumbprints</u></b><br />
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<b>Ingredients</b><br />
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1 1/4 cups all-purpose unbleached flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
3/4 cup creamy peanut butter<br />
1 stick unsalted butter, room temperature<br />
1/3 cup packed light-brown sugar<br />
1/3 cup granulated sugar, plus more for rolling<br />
1 large egg<br />
1 tsp. pure vanilla extract<br />
1/2 cup raspberry jam<br />
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<b>Directions</b><br />
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1. Preheat oven to 350 degrees. Whisk the flour, baking powder, baking soda, and salt in a medium bowl. Set aside. Using an electric mixer beat peanut butter and butter on medium speed until smooth. Add brown and white sugar, and beat until pale and fluffy. Add egg and vanilla, and beat until incorporated. Reduce speed to low. Add dry ingredients, and mix until combined.<br />
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2. Scoop and level tablespoons of dough, and form into balls. Roll each ball in granulated sugar and transfer to a parchment-lined baking sheet, spacing about 2 inches apart.<br />
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3. Bake until cookies are puffy, about 10 minutes. Remove from oven, and make indentations in centers by pressing with the handle end of a wooden spoon. Return to oven, and bake until edges are golden 5 to 6 minutes more. Transfer sheets to wire racks, and let cool completely.<br />
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4. Heat jam in a small saucepan, stirring, until loosened, about 30 seconds. Spoon about 1/2 tsp. into each indention. <br />
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<i><a href="http://www.marthastewart.com/316916/peanut-butter-and-jelly-thumbprints" target="_blank">Recipe adapted from Martha Stewart Living</a></i><br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-73089360096115568262013-02-25T13:52:00.005-05:002013-02-25T13:52:47.135-05:00Cream-Filled Doughnuts Some think because I bake a lot, my kids always eating sweets. Yes, my munchkins are my testers, but they might have piece of cake today, and nothing until Friday. I want to make sure my girls have no cavities, eating healthy, and of course not on a sugar high climbing walls. But my girls can be strict when letting me know how something taste. Last Friday I passed a Krispy Kreme on my way to the grocery store. I wanted so bad a doughnut but I refused to get out of the car because it was too darn cold. So you know what I had on my mind all the way home. <br />
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I was excited to start making doughnuts when my girls came home. If my memory corrects me right I know my four year old never had a doughnut. I was always say no to get her one. In addition her school is very strict about giving the kids sweets. But I know my oldest have had one before. When we go into the store she always beg for one and I would say no. After homework is done and chores are done me and my loves are in the kitchen making doughnuts. I love when my girls are in the kitchen with me. <br />
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My four year old daughter reminds me I am making the doughnuts wrong. It suppose to be shaped like a biscuit. I said I am filling it with a pastry cream. She said "Mommy you know doughnuts with cream inside are nasty. Can I have mines with out please? My oldest daughter interjected and said I agree, and if you do pastry cream, no fruit flavoring. <br />
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Gosh! But I must agree doughnuts with fruit filling is not my cup of tea. I let them taste one with the pastry cream, they loved it, but of course devoured the ones without. Who said kids don't know what's best? Well some parts. LOL!<br />
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<u><b><span style="font-size: large;">Cream-Filled Doughnuts</span></b></u><br />
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Ingredients<br />
1 package active dry east<br />
2/3 cup milk, at room temperature<br />
3 1/2 cups unbleached all-purpose flour<br />
1 1/3 cups sugar<br />
2 tsp. kosher salt<br />
3 eggs<br />
7 tbsp. butter, room temperature, cut into 6 to 8 pieces<br />
Canola oil for frying<br />
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Vanilla Cream Filling<br />
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Ingredients<br />
6 tbsp. heavy cream<br />
1 1/4 cups milk<br />
1/2 cup sugar<br />
1/4 cup cake flour<br />
1/2 tsp. kosher salt<br />
4 egg yolks<br />
1 tsp. vanilla extract<br />
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<b><u>Directions</u></b><br />
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1. In a stand mixer fitted with the dough hook combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then still on low speed , mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.<br />
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2. Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours, or up to 15 hours.<br />
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3. Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2 or 4 inch round biscuit, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to rise for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.<br />
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4. When ready to fry, line with paper towels a tray or baking sheet large enough to hold the doughnuts. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour, if it sizzles on contact, the oil is ready at 350 degrees F. Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared pan and let cool for a few minutes, or until cool enough to handle.<br />
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5. Place the remaining 1 cup sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely, about 30 to 40 minutes.<br />
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For the pastry filling.<br />
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1. In a medium saucepan, scald the milk over medium-high heat (bubbles start to foam around the edge of the pan, but the milk is not boiling). While the milk is heating, in a small bowl, stir together the sugar, flour, and salt. In a medium bowl, whisk the egg yolks until blended, then slowly whisk in the flour mixture. The mixture will be thick and pasty.<br />
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2. Remove the milk from the heat and slowly add it to the egg-flour mixture, a little at a time, whisking constantly. When all of the milk has been incorporated, return the contents of the bowl to the saucepan and place over the medium heat. Whisk continuously and vigorously for about 3 minutes, or until the mixture thickens and comes to a boil. At first, the mixture will be very frothy and liquid; as it cooks longer, it will slowly start to thicken until the frothy bubbled disappear and it becomes more viscous. Once it thickens, stop whisking every few seconds to see if the mixture has come to a boil. If it has not, keep whisking vigorously. As soon as you see it bubbling, immediately go back to whisking for just 10 seconds, and then remove the pan from the heat.<br />
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3. Pour the mixture though a fine-mesh sieve into a mall heat-proof bowl. Stir in the vanilla, then cover with plastic wrap, placing it directly on the surface of the cream. This will prevent a skin from forming. Refrigerate for at least 4 hours, or until cold. <br />
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4. Whip the heavy cream until is holds stiff peaks. Using a rubber spatula fold the whip cream into the pastry cream.<br />
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5. When the doughnuts are completely cooled, poke a hole in the side of the doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve!<br />
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<i>Recipe adapted from flour - Boston's Flour Bakery + Cafe</i><br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com8tag:blogger.com,1999:blog-5059370666884976982.post-44828437283549849862013-02-19T20:26:00.001-05:002013-02-19T20:26:32.033-05:00Strawberry Shortcake Hi guys sorry for me be MIA. I have been under the weather. Still not feeling up to it yet, so this post would be short. Due to Valentine's I had a lot of strawberries left over that I definitely did not want to go to waste. I had a lot of strawberry ideas, but what hit it for me is when my daughter asked me to buy her the doll Strawberry Shortcake. So of course, I made this wonderful strawberry shortcake.<br />
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My daughters, thought I made a biscuit and just stuff strawberries in. But when they devoured in the shortcake, they said Mommy this is the best shortcake I ever tasted. <br />
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<a href="http://4.bp.blogspot.com/-yrBlpcsfJgk/USQlQ6pL_nI/AAAAAAAABdY/9RZ-osU6Yq8/s1600/Strawberrry+Shortcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Strawberry Shortcake" border="0" height="420" src="http://4.bp.blogspot.com/-yrBlpcsfJgk/USQlQ6pL_nI/AAAAAAAABdY/9RZ-osU6Yq8/s640/Strawberrry+Shortcake2.jpg" title="Strawberry Shortcake" width="640" /></a></div>
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Are you a fan of strawberry shortcake? <br />
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<b><u><i>Strawberry Shortcake</i></u></b><br />
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Fruit<br />
8 cups strawberries, hulled<br />
6 tbsp. sugar<br />
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Shortcake<br />
2 cups unbleached all-purpose flour<br />
5 tbsp. sugar<br />
1 tbsp. baking powder<br />
1/2 tsp. salt<br />
8 tbsp. cold unsalted butter, cut into 1/2 inch cubes<br />
1 large egg, lightly beaten<br />
1/2 cup plus 1 tbsp half-and-half or whole milk<br />
1 large egg white, lightly beaten<br />
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Whipped Cream<br />
1 cup heavy cream, cold<br />
1 tbsp. sugar<br />
1 tsp. vanilla extract<br />
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1. For the Fruit: Place 3 cups of the hulled strawberries in a large bowl and crush with a potato masher. Slice the remaining 5 cups berries and stir into the crushed berries along with the sugar. Set the fruit aside to macerate for at least 30 minutes and up to 2 hours. <br />
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2. For the Shortcakes: Preheat oven to 425 degrees. In a food processor, pulse the flour, 3 tablespoons of the sugar, the baking powder, and salt to combine, Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1- second pulses. Transfer to a medium bowl.<br />
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3. Mix the beaten egg with the half-and-half in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together.<br />
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4. Use your fingertips to pat the dough into a 9 by 6 inch rectangle about 3/4 inch thick, being careful not to overwork the dough, Flour a 23/4-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1 inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle wit the remaining 2 tablespoons sugar. *Dough can be cover and refrigerated up to 2 hours before baking.<br />
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5. Bake until shortcakes are golden brown, 12 to 14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes.<br />
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6. For the Whipped Cream: Chill electric mixer bowl and beater in freezer for at least 20 minutes. Add the cream, sugar, and vanilla to the chilled bowl. Beat at low speed until small bubbles form, about 30 seconds. Increase the speed to medium and continue beating until the beaters leave a trail, about 30 seconds. Increase the speed to high and continue beating until the cream is smooth, thick, and nearly doubled in volume, about 20 seconds, for soft peaks or about 30 seconds for stiff peaks.<br />
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7. To Assemble: When the shortcakes, have cooled slightly, split them in half. Place each cake bottom on an individual serving plat. Spoon a portion of the fruit and then dollop of the whipped cream over each cake bottom. Cap with the cake top and serve immediately.<br />
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<i>Recipe adapted from Baking Illustrated</i><br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-16325992019425211212013-02-07T13:06:00.003-05:002013-02-07T13:06:50.687-05:00Red Velvet Brownies It is February, the month of love. Valentine's is a few days away and everywhere you turn you see red, hearts, and chocolate. What goes best with love? Chocolate and some booze of course. Which is what brings me to these awesome brownies.<br />
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I make a awesome red velvet cake, so why not a red velvet brownie.<br />
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Beyond awesome! Moist, decadent, and full of fudge. You don't believe me? Try it out for yourself! Easy and tasty!<br />
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<u><b>Red Velvet Brownies</b></u><br />
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Ingredients<br />
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1 cup flour<br />
3 tbsp. cocoa powder<br />
1/2 tsp. salt<br />
1/2 tsp. baking powder<br />
1 1/2 cups dark brown sugar<br />
1 stick butter (room temperature)<br />
2/3 cup water<br />
2 ounces unsweetened chocolate, chopped<br />
3 eggs<br />
1 1/2 tsp. vanilla<br />
2 tbsp. red food coloring<br />
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Directions<br />
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1. Preheat oven to 325 degrees F. Coat a 9-by-13-inch pan with baking spray. Line pan with foil, leaving an overhang, and coat more with baking spray.<br />
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2. Whisk flour, cocoa powder, salt, and baking powder in a bowl. Set aside.<br />
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3. In a medium saucepan, add dark brown sugar, butter and water and bring to a simmer. Remove from heat and whisk in chopped chocolate. Cool slightly. Whisk in eggs, one at a time, vanilla, and red food coloring. Stir in flour mixture.<br />
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4. Add batter in the pan. Spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a rack, then cut into squares, and top with cream cheese frosting.<br />
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<i>Recipe adapted from Food Network 50 Brownies </i><br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com6tag:blogger.com,1999:blog-5059370666884976982.post-58855145672919805402013-01-30T22:48:00.003-05:002013-01-30T22:48:56.805-05:00Raspberry-Almond Coffeecake Today, I made this wonderful coffee cake. I have never tasted a coffee cake so moist. I am not just saying it because I made it. But this cake is really good. <br />
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<a href="http://2.bp.blogspot.com/-FrL0QVc0jJA/UQnomfNMEPI/AAAAAAAABbY/QcjS0opBWgo/s1600/Almond+Crumb+Cake2edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Raspberry-Almond Coffeecake" border="0" height="422" src="http://2.bp.blogspot.com/-FrL0QVc0jJA/UQnomfNMEPI/AAAAAAAABbY/QcjS0opBWgo/s640/Almond+Crumb+Cake2edited.jpg" title="Raspberry-Almond Coffeecake" width="640" /></a></div>
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The raspberry and almond crumb mixture had my house smelling like a bakery. The best part is when you eat it the day it's baked, with some ice cream. <br />
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<a href="http://2.bp.blogspot.com/-WJWMTPMJNn4/UQnoyhBDTWI/AAAAAAAABbg/gbEbsXT_IKM/s1600/Almond+Crumb+Cakeedited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Raspberry-Almond Coffeecake" border="0" height="414" src="http://2.bp.blogspot.com/-WJWMTPMJNn4/UQnoyhBDTWI/AAAAAAAABbg/gbEbsXT_IKM/s640/Almond+Crumb+Cakeedited.jpg" title="Raspberry-Almond Coffeecake" width="640" /></a></div>
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Unfortunately it only lasted a few hours in my house. I had to fight the scavengers to get a slice.</div>
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<b><u>Raspberry-Almond Coffee Cake</u></b><br />
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Ingredients<br />
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1 tbsp. dry bread crumbs<br />
2 cups unbleached all-purpose flour<br />
1 cup plus 2 tbsp. granulated sugar<br />
1 tsp. salt<br />
10 tbsp. unsalted butter, softened but still cool<br />
1 tsp baking powder<br />
1/2 tsp. baking soda<br />
3/4 cup buttermilk or low-fat plain yogurt, room temperature<br />
1 large egg, room temperature<br />
1 tsp. vanilla extract<br />
1/2 cup raspberry jam<br />
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<i>Crumb Topping</i><br />
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3/4 cup ground almonds<br />
1/2 cup granulated sugar<br />
1 egg yolk<br />
1 tsp. almond extract<br />
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Directions<br />
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1. Preheat oven to 350 degrees F. Generously grease the bottom and lightly grease the sides of a 10-inch springform pan. Sprinkle the bottom of the pan with the bread crumbs, then shake lightly to coat. Tap out excess crumbs.<br />
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2. Whisk the flour, sugar, and salt in a large mixing bowl until blended. Add the butter and cut in with the whisk until the mixture resembles coarse crumbs. Remove 1 cup of the flour mixture to a separate bowl and set aside.<br />
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3. Using an electric mixer, whisk the baking powder and baking soda into the flour mixture remaining in the mixing bowl. Add the buttermilk, egg and vanilla; whisk vigorously until the batter is thick, smooth, fluffy, and frosting-like, 11/2 to 2 minutes. Using a rubber spatula, scrape the batter into the prepared pan and smooth the top.<br />
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4. Beat 1/2 cup seedless raspberry jam until smooth and fluid, then carefully spread it over the batter with the back of a teaspoon. <br />
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5. <i>For the crumb topping - </i>Add the ground almonds, and sugar to the reserved crumbs of flour. Add egg yolk and almond extract to the topping and mix with a fork. Thoroughly knead the mixture with your fingers until the color is uniform.<br />
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6. Sprinkle the crumbs over the batter, pressing lightly so they adhere. Bake the cake until the center is firm and cake tester comes out clean, 50 to 55 minutes. Transfer the cake to a wire rack; remove the sides of the pan. Let cake cool completely about 2 hours. Serve and enjoy!<br />
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<i>Recipe adapted from Baking Illustrated</i><br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-79358035634810531032013-01-21T10:12:00.001-05:002013-01-21T10:12:26.444-05:00Chocolate Chip Pancakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NG_SwBlJRBM/UPzGEtC8ojI/AAAAAAAABaA/SyayCdHJ30M/s1600/pancake3edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Chip Pancakes" border="0" height="425" src="http://4.bp.blogspot.com/-NG_SwBlJRBM/UPzGEtC8ojI/AAAAAAAABaA/SyayCdHJ30M/s640/pancake3edited.jpg" title="Chocolate Chip Pancakes" width="640" /></a></div>
This morning my daughter woke me up asking for breakfast. I turned and looked at the clock. The time is 4:32 AM. Can you picture the expression on my face? My daughter's do not have school today and I did not plan to wake up so early. When they do have school I have such a hard time waking them up. Still sleepy and I do not feel like moving I told my daughter it is too early for breakfast do you want some hot chocolate? Her response "Mommy but I am hungry! OK, so at this time I got to shake off my sleep. I get up and replied to my daughter "Mommy will make you some waffles and boiled eggs"! One of her favorite breakfast dishes. But at after 4 AM in the morning I was not making no waffles from scratch. Oh yeah, Mr. Eggo was coming out the freezer. Well, so I thought.<br />
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My four year old said "No Mommy can I have shrimp, grits, three eggs, broccoli and pazagna (meaning lasagna) please"? In my mind I was like is this child of mines in her right mind. But I could not do anything but laugh. I replied back and said what about we wash up and come up with something else. Of course we went back and forth about what to give her to eat. Until I got to the point, OK it is either this or this. We finally agreed to pancakes, egg, sausage, and bacon. Mommy wins! Yeah right.<br />
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I agreed thinking I have some Aunt Jemima mix in my pantry. Scoring my pantry, not one Aunt Jemima in sight. I could not break my daughter heart and say there is no pancake mix. I had no choice but do what I do best, make from scratch pancakes. <br />
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By this time my oldest daughter is up and comes in the kitchen. "I heard you making pancakes, can we get chocolate chip pancakes. Sigh!<br />
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You now know what I was doing at 5:00 AM. Making some wonderful chocolate chip pancakes. My babies are happy and stuffed. And I am off to take a nap before someone gets hungry again.<br />
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<b>Chocolate Chip Pancakes with Cinnamon Cream</b><br />
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<i>Ingredients</i><br />
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1 1/4 cups all- purpose flour<br />
3 tbsp. sugar<br />
2 tsp. baking powder<br />
1/4 tsp. salt<br />
1 cup milk<br />
2 large eggs, separated<br />
3 tbsp. butter melted, plus 4 tbsp, divided<br />
1/4 cup miniature semi-sweet chocolate morsels<br />
Syrup for serving<br />
Cinnamon Cream, recipe follows<br />
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<b>Cinnamon Cream</b><br />
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Ingredients<br />
<b><br /></b>
1 cup heavy whipping cream<br />
1/4 cup confectioner's sugar<br />
1/4 tsp. ground cinnamon<br />
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<b>Directions</b><br />
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1. Preheat griddle to 350 degrees F. In a medium bowl, whisk flour, sugar, baking powder, and salt. Set aside. Melt 3 tablespoons butter. Set aside.<br />
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2. Using an electric mixer beat egg whites at medium-high speed until stiff. Set aside. <br />
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3. In a small bowl, beat egg yolks. Add milk to the egg yolk and combine mixture.<br />
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4. Add egg mixture to flour mixture. Pour in melted butter. Whisk until smooth.<br />
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5. Gently fold egg whites into batter until completely combined. Add chocolate morsels gently folding in the mixture.<br />
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6. Melt 2 tablespoons on hot griddle. Spoon about 1/4 cup batter for each pancake onto griddle. Cook for 2 to 3 minutes, or until bubbles are foaming at the sides and the edges looked cooked. Turn and cook the other side.<br />
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7. Repeat procedure with remaining butter and remaining batter.<br />
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<b>For the Cinnamon Cream</b>:<br />
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Using an electric mixer, beat cream at medium-high speed until thickened. Gradually beat in confectioners sugar and cinnamon, beating until stiff peaks form. Cover and chill.<br />
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Serve hot pancakes with syrup and top with Cinnamon Cream.<br />
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<i>Recipe adapted from Paula's Home Cooking</i>Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com4tag:blogger.com,1999:blog-5059370666884976982.post-5364893306972738062013-01-17T23:19:00.002-05:002013-01-18T00:20:02.992-05:00Hip Hop Dance Experience Review #UbiHipHop<br />
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Thank you to Ubisoft for sponsoring this post. Please visit <a href="http://www.ubi.com/US/default.aspx">Ubi.com</a> to learn more about Ubisoft. I was selected for this opportunity as a member of <a href="http://www.clevergirlscollective.com/">Clever Girls Collective</a>. #UbiChamps<br />
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I had the opportunity to try out and review the Hip Hop Dance Experience Game on my Wii console. My daughters and I was extremely excited to play the game since we love to dance. This game is rated Teen. For my eleven year and four year old daughter I must admit some of the songs was not appropriate. But being the Mom I scoped out the good songs.<br />
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If you are not familiar with other Dance games, the basic goal of the game is to follow the choreography of the dancer's and imitate the dance moves. The game has over 30 hit tracks from Snoop Dogg "Drop It Like It's Hot", Naughty by Nature "Hip Hop Hooray, and R. Kelly "Ignition". My daughter's favorite is Nicki Minaj "Moment 4 Life". But my favorite is Mark Morrison "Return of the Mack". What you guys know about that?<br />
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There are different unique fun game modes, from dance marathon and multiplayer dance battles. In this game you do not get to design an avatar, you just pick a name you want to use to play with. But the avatars are dressed in the hip hop gear, which makes it really cool. <br />
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My daughter wanted to feel hip in her hat. </div>
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I loved in the dances the actual video of the song is playing in the background, with the addition of spotlight time where you the individual gets to break down. The choreography is no joke, mastered by professionals. This remind me how back in the days I be dropping it like it's hot. Not that I stopped, but as a mom I kind turned it down a little. LOL. <br />
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My girls and I really enjoyed playing this game, if you want to get in the fun go ahead and purchase the game at <a href="http://www.amazon.com/The-Hip-Dance-Experience-Nintendo-Wii/dp/B008J16AG0/ref=cm_cr_pr_product_top" target="_blank"><span style="color: blue;">Amazon.com</span> </a>or <a href="http://www.toysrus.com/product/index.jsp?productId=15652506" target="_blank"><span style="color: blue;">ToysRUs.com</span> </a><br />
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Here is a video of my daughter enjoying herself.</div>
<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/DQhEQkNuiMk" width="560"></iframe>Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com5tag:blogger.com,1999:blog-5059370666884976982.post-5100131639535415922013-01-16T13:23:00.001-05:002013-01-16T13:29:39.352-05:00Spinach & Arugula Strawberry Champagne Salad You guys know how much I adore a little alcohol now and then. It's even better when it is in food.<br />
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So you should know I was super excited when <a href="http://www.thefrugalfoodiemama.com/" target="_blank"><span style="color: magenta;">Carrie from Frugal Foodie Momma</span></a> and<br />
<span style="color: magenta;"><a href="http://www.thisgalcooks.com/" target="_blank"><span style="color: magenta;">Julie from This Gal Cooks</span></a> </span>decided to team up together to present the Spiked Recipe Challenge.<br />
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<a href="http://www.thefrugalfoodiemama.com/p/spi.html"><img border="0" src="http://i1163.photobucket.com/albums/q543/jmurkerson/SPIKEDRECIPECHALLENGE_zps72efc014.png" /></a></div>
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Of course I had to get on this bandwagon. I told you guys before I am going to change some stuff up here on NDY. Well at first I wanted to do a dessert, but I decided to bring other types of food on NDY. Just to try different options. I decided to do one of my family favorite salads with a twist.<br />
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Getting my daughters to eat a spinach salad is like finding a needle in a haystack. But add some strawberries and candied pecans they love it. I did some homemade vinaigrette with champagne and red wine vinegar to give that sparkle booze feeling in your mouth. The candied pecans even has some champagne in it. </div>
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This salad is a mix of healthy with decadent feta cheese and sweet candied pecans on crisp greens combined with a simple booze homemade vinaigrette. Trust me this salad will have you craving for this everyday.<br />
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<b><u>Strawberry Champagne Spinach & Arugula Salad</u></b></div>
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<i>Vinaigrette</i><br />
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1/2 cup sliced and hulled strawberries<br />
2 tbsp. Red Wine Vinegar<br />
2 tbsp. Champagne<br />
1 tbs. sugar<br />
Pinch Salt<br />
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<i>Candied Pecans</i><br />
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2 tsp. butter<br />
2 tbsp. sugar<br />
1 tsp. honey<br />
1/2 cup pecans<br />
2 tsp. champagne<br />
1/4 tsp. pure vanilla extract<br />
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<i>Salad</i></div>
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3 cups Spinach and Arugula leaves, rinsed and tried</div>
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5-6 Sliced fresh strawberries, topping</div>
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4 tbsp. Feta cheese</div>
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1/2 cup Candied Pecan (Recipe Above)</div>
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Instructions</div>
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For the vinaigrette: In a blender, or food processor combine strawberries, vinegar, champagne, and salt. Process until the mixture is completely combined and smooth. Transfer to a closed container and refrigerate until ready to use.<br />
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For the pecans: Melt butter over medium heat. Add the sugar, pecans, honey and champagne; increase heat to high. Stir constantly with a wooden spoon, until the mixture is golden and bubbly. Remove from heat and add vanilla. Immediately transfer pecan to parchment paper to cool.<br />
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Assemble salad: Top greens with sliced strawberries, pecans, and feta cheese. Drizzle on strawberry champagne vinaigrette. Serve immediately.<br />
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<i>Inspired by <a href="http://www.annies-eats.com/2011/04/06/strawberry-spinach-salad/" target="_blank">Annie's Eats</a></i></div>
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com7tag:blogger.com,1999:blog-5059370666884976982.post-20185655703254530932013-01-11T13:12:00.001-05:002013-01-11T13:12:30.275-05:00Oatmeal Raisin Cookies Happy Friday. Well it is not much a bright Friday here in Atlanta. The weather here is gloomy, cold and lots of rain. Rain is always good but not when it looks so gloomy outside. But despite the weather I am going to enjoy a cookie and catch up on my favorite reads.<br />
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<a href="http://4.bp.blogspot.com/-3GtkqIEFa74/UPBSSETP44I/AAAAAAAABWo/SlzotXKAXrI/s1600/Oatmealedited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Oatmeal Raisin Cookies" border="0" height="418" src="http://4.bp.blogspot.com/-3GtkqIEFa74/UPBSSETP44I/AAAAAAAABWo/SlzotXKAXrI/s640/Oatmealedited.jpg" title="Oatmeal Raisin Cookies" width="640" /></a></div>
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Yes, an old time favorite - Oatmeal Raisin Cookie. I love oatmeal-raisin cookies especially when it is soft and has lot's of raisins. <br />
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<a href="http://4.bp.blogspot.com/-np_qz-OLIxo/UPBUbINhCRI/AAAAAAAABXQ/LjBx7n1Kxm0/s1600/Oatmealedited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Oatmeal Raisin Cookies" border="0" height="414" src="http://4.bp.blogspot.com/-np_qz-OLIxo/UPBUbINhCRI/AAAAAAAABXQ/LjBx7n1Kxm0/s640/Oatmealedited.jpg" title="Oatmeal Raisin Cookies" width="640" /></a></div>
Please don't judge the non-manicured nails. :)<br />
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What about you? Any awesome plans for the weekend? Well whatever you do make sure you add getting in the kitchen and making this cookie recipe.<br />
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<i><b><u>Oatmeal Raisin Cookie</u></b></i><br />
<i><b><br /></b></i>
Ingredients<br />
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1 1/2 cups old-fashioned rolled oats (not quick-coating)<br />
1/2 cup all purpose flour<br />
1/2 cup raisins<br />
1/2 tsp salt<br />
6 tbsp. unsalted butter, room temperature<br />
1/2 cup dark brown sugar, packed<br />
1 large egg, room temperature<br />
1 tsp pure vanilla extract<br />
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Directions<br />
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1. Preheat oven to 350 degrees F. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt. Set mixture aside. <br />
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2. Using an electric mixer, beat butter and sugars until light and fluffy, scraping bowl down as necessary. Add egg and vanilla, beating until combined. Gradually add the oat mixture. Beat until combined.<br />
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3. Drop dough using a small ice-cream scoop, 2-inches apart onto an ungreased baking sheet. Bake until cookies are golden and soft about 10-15 minutes, rotating sheet halfway through. Cool 5 minutes and then transfer to wire rack to cool completely. Serve with ice-cream or milk. <br />
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<i>Recipe adapted from Everyday Food, September 2008</i><br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com3tag:blogger.com,1999:blog-5059370666884976982.post-78071032410462487652013-01-10T13:05:00.001-05:002013-01-10T13:18:43.177-05:00Chocolate Popcorn<div class="separator" style="clear: both; text-align: left;">
<a href="http://3.bp.blogspot.com/-7TGg3WrfVDk/UO77gKhIVnI/AAAAAAAABUw/yCsox_PVEGY/s1600/NDY+Popcorn3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="416" src="http://3.bp.blogspot.com/-7TGg3WrfVDk/UO77gKhIVnI/AAAAAAAABUw/yCsox_PVEGY/s640/NDY+Popcorn3.jpg" title="Chocolate Popcorn" width="640" /></a></div>
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Happy New Year All! Despite some recent changes in my life I do believe this year is going to be a prosperous year. I have some sweet stuff in store that I am going to change up here on Never Dessert You. I cannot wait to share with you guys. </div>
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<a href="http://3.bp.blogspot.com/-gUzGHCFWFPw/UO77YH38jiI/AAAAAAAABUo/q63P7y-A5kA/s1600/NDY+Popcorn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="424" src="http://3.bp.blogspot.com/-gUzGHCFWFPw/UO77YH38jiI/AAAAAAAABUo/q63P7y-A5kA/s640/NDY+Popcorn.jpg" title="Chocolate Popcorn" width="640" /></a></div>
Well since this is my first post for the new year, I wanted to share something extra special. Last night I posted a question on my fan page on Facebook what is their favorite flavored popcorn? I got responses from butter, down to kernel popcorn. My all time favorite is caramel popcorn. Some people do not like sweet popcorn. But I see it more of as a candy treat. It reminds me of the carnival fairs. <br />
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<a href="http://3.bp.blogspot.com/-ehiiiP1lzcY/UO8Bp1yzySI/AAAAAAAABWA/KoDIqFQNUh0/s1600/NDY+Popcorn7edited.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="424" src="http://3.bp.blogspot.com/-ehiiiP1lzcY/UO8Bp1yzySI/AAAAAAAABWA/KoDIqFQNUh0/s640/NDY+Popcorn7edited.jpg" title="Chocolate Popcorn" width="640" /></a></div>
We all know chocolate is always good on whatever you put it on. So why not on some popcorn? Yes! Finger-licking good. This is going to make you take several seats. <br />
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<a href="http://1.bp.blogspot.com/-IZGQ3ygFr-M/UO77o0YLUKI/AAAAAAAABU4/uj8J7qbRqRY/s1600/NDY+Popcorn4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="424" src="http://1.bp.blogspot.com/-IZGQ3ygFr-M/UO77o0YLUKI/AAAAAAAABU4/uj8J7qbRqRY/s640/NDY+Popcorn4.jpg" title="Chocolate Popcorn" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-QLFfxBO-iDo/UO8BO0LyXnI/AAAAAAAABV4/RAp2JIjCPAc/s1600/NDY+Popcorn5edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="424" src="http://3.bp.blogspot.com/-QLFfxBO-iDo/UO8BO0LyXnI/AAAAAAAABV4/RAp2JIjCPAc/s640/NDY+Popcorn5edited.jpg" title="Chocolate Popcorn" width="640" /></a></div>
When my daughter saw this she said "Mommy why you burn the popcorn"? I laughed and said no Hun, it is chocolate popcorn. She replied and said "Oh! OK, good, can I have mines please"? And you know Mommy scored since she made sure she took some to school for her lunch snack. I will definitely be making these again but as popcorn balls. <br />
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<a href="http://1.bp.blogspot.com/-FKBddOnhZ0g/UO777vg6DMI/AAAAAAAABVA/Fy9Z-3qddoM/s1600/NDY+Popcorn2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You Chocolate Popcorn" border="0" height="427" src="http://1.bp.blogspot.com/-FKBddOnhZ0g/UO777vg6DMI/AAAAAAAABVA/Fy9Z-3qddoM/s640/NDY+Popcorn2.jpg" title="Chocolate Popcorn" width="640" /></a></div>
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<b><i><u>Chocolate Popcorn</u></i></b><br />
<b><i><u><br /></u></i></b>
Ingredients<br />
<br />
4 cups popcorn kernels, popped (you can also use 4 bags of microwave popcorn)<br />
1 cup butter<br />
2 cups firmly backed brown sugar<br />
1/2 cup dark corn syrup<br />
1 tsp. vanilla extract<br />
1/3 cup Dutch process cocoa<br />
1/2 tsp. baking soda<br />
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Directions<br />
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1. Preheat oven to 250 degrees F. Make sure any unpopped kernels are removed form popcorn. Place popcorn in a large roasting pan.<br />
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2. In a medium saucepan melt butter over medium heat. Add brown sugar, corn syrup, and vanilla. Bring to a boil, stirring occasionally for 5 minutes. Remove from heat. <br />
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3. Sift together cocoa and baking soda. Add to sugar mixture, whisking until combined. Drizzle over popcorn, tossing gently to coat.<br />
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4. Bake for 30 minutes, stirring halfway through. Remove from oven and spread popcorn in a single layer on wax paper. Cool completely. Dig in :)<br />
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*Popcorn can be stored in airtight container up to two weeks. <br />
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<i>Recipe adapted from Cooking with Paula Deen</i><br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com3tag:blogger.com,1999:blog-5059370666884976982.post-40643533601549977732012-12-26T16:43:00.003-05:002012-12-26T16:43:50.263-05:00Raspberry Sugar Cookies Happy Holidays! How was everyone Christmas? Did Santa bring you what you wanted? I did not want anything for Christmas this year but to spend quality time with my family and make sure my two girls were happy. And guess what I scored! My youngest daughter made sure she reminded me every hour that we have to make cookies for Santa. I could not let my munchkin down and fail as a supermom, so me and my daughters headed to kitchen to bake up a storm. <br />
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<a href="http://2.bp.blogspot.com/-1Kf55eNNi0Q/UNttxg2kCbI/AAAAAAAABTo/4OM80RtRMMA/s1600/NDY+Sugar+Cookies+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Never Dessert You Raspberry Sugar Cookies" border="0" height="424" src="http://2.bp.blogspot.com/-1Kf55eNNi0Q/UNttxg2kCbI/AAAAAAAABTo/4OM80RtRMMA/s640/NDY+Sugar+Cookies+3.jpg" title="Never Dessert You Raspberry Sugar Cookies" width="640" /></a></div>
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The normal person will bake Santa some chocolate chip cookies. Nope, not me. If Santa is visiting my house he have to get something extra special and not the norm. Hey we want extra gifts over here! The first thing that came to my mind is gingerbread cookies. But then my oldest daughter got too excited and said we can make a gingerbread house. Um yeah but I do not want to go back out to the store in all that madness to get more candy. Sorry love, we going the simple way - sugar cookies. <br />
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<a href="http://1.bp.blogspot.com/-5YF2YwTFSi4/UNtt-fPGM2I/AAAAAAAABTw/cu-rhhLqaUQ/s1600/NDY+Sugar+Cookies+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Never Dessert You Raspberry Sugar Cookies" border="0" height="424" src="http://1.bp.blogspot.com/-5YF2YwTFSi4/UNtt-fPGM2I/AAAAAAAABTw/cu-rhhLqaUQ/s640/NDY+Sugar+Cookies+2.jpg" title="Never Dessert You Raspberry Sugar Cookies" width="640" /></a></div>
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I used my favorite sugar cookie recipe from <a href="http://www.bakeat350.blogspot.com/" target="_blank"><b><span style="color: magenta;">Bake at 350</span></b></a>. But we did not want to go to simple. Due to the time and other tasks I had to do I know I could not decorate the cookies with royal icing. I took another approach and make some raspberry preserves to add in the middle. I took out my circle crinkle cookie cutter and we had a blast in the kitchen.<br />
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<a href="http://1.bp.blogspot.com/-Ylr2xzgMRIM/UNtuFBgkWVI/AAAAAAAABT4/9ntrgEksMoQ/s1600/NDY+Sugar+Cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Never Dessert You Raspberry Sugar Cookies" border="0" height="424" src="http://1.bp.blogspot.com/-Ylr2xzgMRIM/UNtuFBgkWVI/AAAAAAAABT4/9ntrgEksMoQ/s640/NDY+Sugar+Cookies.jpg" title="Never Dessert You Raspberry Sugar Cookies" width="640" /></a></div>
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<b><u>Vanilla - Almond Sugar Cookies</u></b><br />
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Ingredients:<br />
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3 cups unbleached - all purpose flour<br />
2 tsp. baking powder<br />
1 cup sugar ( stored with vanilla beans)<br />
2 sticks salted butter, cold and cut into pieces<br />
1 egg (it can be cold)<br />
3/4 tsp. pure vanilla extract<br />
1/2 tsp. pure almond extract<br />
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Directions:<br />
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1. Preheat oven to 350 degrees F. <br />
2. In a medium size bowl sift flour and baking powder, set aside. <br />
3. Cream sugar and butter for five minutes. In a separate bowl whisk egg and extracts. Pour egg mixture in the sugar mixture. Mix until combined. <br />
4. Gradually add the flour mixture and beat until combined. Scrape down the bowl and the bottom. The dough will be crumbly. Knead together with hands as you scoop it out the bowl.<br />
5. Take a sheet of wax paper and about 1/3 of dough and cover with another sheet of wax paper. Press dough down with your hands a little bit .<br />
6. Roll dough to about 1/4" to 3/8" thick and cut out with your desired cookie cutter. I like to dip my cutter in flour so it does not stick to the dough. <br />
7. Place parchment lined baking sheets on a baking sheet. Freeze on the sheet for 5 minutes before baking and then bake for 10-12 minutes. Cool for a few minutes before transferring to a cooling rack.<br />
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<i>Recipe adapted from <a href="http://www.bakeat350.blogspot.com/" target="_blank"><span style="color: magenta;">Bake at 350</span></a></i><br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-41644059563069931162012-12-19T10:44:00.002-05:002012-12-19T10:44:46.345-05:00Gingerbread Yule Log Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-vUNdCbY87dM/UNHgQwU40mI/AAAAAAAABTE/PMXobS4ypmw/s1600/Never+Dessert+You+-+Yule+Log+Cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gingerbread Roll" border="0" height="478" src="http://1.bp.blogspot.com/-vUNdCbY87dM/UNHgQwU40mI/AAAAAAAABTE/PMXobS4ypmw/s640/Never+Dessert+You+-+Yule+Log+Cake2.jpg" title="Gingerbread Roll Yule Log Cake" width="640" /></a></div>
Have you done your Christmas shopping yet? Well if you have not don't be ashamed I have not either. I really have not figured yet what to give my oldest daughter. She is eleven almost at the pre-teen difficult age, and want every unrealistic thing on her Christmas List. I am almost at the giving up stage and striving to clothes and shoes. Who little girl don't love shoes and clothes? Even-though I have not got my Christmas shopping down yet, I do do have my Christmas breakfast, and dinner all planned out already. Yep, I am a food-addict. Despite my size, I love to cook, and of-course baking.I have about three desserts for breakfast and five already planned out. I am so excited. <br />
If you are looking for that perfect dessert for your family, friends, and guests, you should try this gingerbread yule log cake I made.<br />
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<a href="http://2.bp.blogspot.com/-R-0lktMi80Q/UNHf_Feqj4I/AAAAAAAABS8/fMDJvmMAiS4/s1600/Never+Dessert+You+-+Yule+Log+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Gingerbread Roll" border="0" height="532" src="http://2.bp.blogspot.com/-R-0lktMi80Q/UNHf_Feqj4I/AAAAAAAABS8/fMDJvmMAiS4/s640/Never+Dessert+You+-+Yule+Log+Cake.jpg" title="Gingerbread Roll Yule Log Cake" width="640" /></a></div>
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Nothing beats ginger, molasses, cream cheese, and all the winter spices in this roll. The even best part is frosting it with chocolate buttercream. Yum! <br />
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<b><u>Gingerbread Roll</u></b><br />
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Ingredients<br />
5 large eggs, separated<br />
1/2 cup molasses<br />
2 tbsp. finely grated fresh ginger<br />
3/4 cup cake flour<br />
1 tsp. baking powder<br />
1 tsp. ground ginger<br />
3/4 tsp cardamom<br />
1/2 tsp freshly ground black pepper<br />
1/4 tsp. salt<br />
1/4 cup plus 2 tbsp. granulated sugar<br />
1 tsp. unflavored gelatin<br />
1 tbsp. cold water<br />
4 ounces cream cheese, room temperature<br />
1/2 tsp ground cimmamon<br />
12 ounces creme fraiche<br />
1/2 cup confectioner's sugar<br />
1 stick unsalted butter, room temperature<br />
2 cinnamon sticks<br />
8 whole cloves<br />
2 tbsp. dark rum<br />
2 tbsp. apple cider<br />
Confectioners sugar, for dusting<br />
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Directions<br />
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<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, cardamom, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners' sugar until still. Fold the cream cheese into the crème fraîche.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.</span></li>
<li style="padding-bottom: 21px;"><span style="font-weight: normal;">Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners' sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll per your preference and serve with the butter-rum sauce. </span></li>
</ol>
<span style="font-family: Georgia, serif; font-size: 14px; line-height: 21px;"><i>Recipe adapted from <a href="http://www.foodandwine.com/recipes/gingerbread-roll-with-cinnamon-cream" target="_blank">Food and Wine</a></i></span>Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com1tag:blogger.com,1999:blog-5059370666884976982.post-72165948062622254952012-12-10T15:40:00.003-05:002012-12-10T15:40:48.750-05:00Red White and Green Vanilla Cake Hi everyone! I know I been MIA for a while. I had a lot of change in my life. Two months ago I recently got laid off my job that I was working at for eight and half years. At the beginning it crushed me but day by day I am getting better. I think this was an opportunity for me to work more on Never Dessert You. Due to that I have been not blogging as much. I have been baking but not taking my pics. I am so sorry to my readers and fans that I have deserted you. But I am back and ready to share my delightful treats.<br />
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Since the holidays are approaching I wanted to do something festive. I made this vanilla cake that is so scrumptious. I did not get to take a whole pic of the entire cake, because my kids ate most of it. But that is what happens when you leave kids around sweets. What do you desseritas think?<br />
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<a href="http://2.bp.blogspot.com/--zzKZ8dcCh8/UMY2y6XWEnI/AAAAAAAABSU/xqOQW09QeK8/s1600/Janelle+King+Christmas+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Janelle King Never Dessert You Red White & Green Vanilla Cake" border="0" height="394" src="http://2.bp.blogspot.com/--zzKZ8dcCh8/UMY2y6XWEnI/AAAAAAAABSU/xqOQW09QeK8/s640/Janelle+King+Christmas+Cake.jpg" title="Red White And Green Vanilla Cake" width="640" /></a></div>
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<b><u>Vanilla Cake</u></b><br />
<br />
Ingredients<br />
2 sticks unsalted butter, room temperature<br />
2 1/2 cups all-purpose unbleached flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1 tsp. salt<br />
1 1/2 cups sugar<br />
2 large eggs<br />
3 large egg yolks<br />
2 tsp. pure vanilla extract<br />
1 cup low-fat buttermilk<br />
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Directions.<br />
1. Preheat oven to 350 degrees F. Spray three 6-by-2-inch cake pans with Bakers Joy or butter pan.. In a medium bowl, whisk flour, baking powder, baking soda, and salt.<br />
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2. Using an electric mixer beat butter and sugar until light and fluffy for five minutes. With mixer on low, beat in eggs and yolks one at a time. Beat in vanilla. Alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Mix until combined.<br />
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3. Divide batter evenly (I used a scale to measure out evenly) between bowls. Add two drops of red to one bowl, two drops to another bowl. Pour batter between pans and smooth tops.<br />
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4. Bake for 30 to 35 minutes. Let cool in pans on a wire rack for 10 minutes, Run a knife around pans and invert cakes onto wore rack. Cool completely. Frost with your favorite icing and layer cakes. Serve<br />
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<i>Recipe adapted from <a href="http://www.marthastewart.com/315436/versatile-vanilla-cake" target="_blank">Martha Stewart</a></i><br />
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<br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-67960640115008334582012-11-14T19:42:00.000-05:002012-11-14T19:42:09.094-05:00Unilever Spreads: Thanksgiving Dishes <!-- Unilever Spreads: Thanksgiving Dishes (Content Series) / Clever Girls Snippet --> <script src="http://member.clevergirlscollective.com/track?u=10177&g=229" type="text/javascript"></script><img src="http://assets.clevergirlscollective.com/pixel/p.png?a=campaign&gid=229&uid=10177" style="display: none; height: 1px; width: 1px;" /> <!-- END Clever Girls Snippet --> <br />
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Can you believe Thanksgiving is right around the corner? Wow times flies! I look forward to this time of the year to see my family. This year only my Mom is joining me and my family for Thanksgiving, but I am still excited to see her for about a year now. Thanksgiving always brings a joy to my family, because we laugh, share recipes, and reminisce of our childhood days. It's all about being grateful for what you have been blessed with and also to share your fortunes with the less fortunate.<br />
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But the best part of Thanksgiving is the food. I go way overboard when cooking for Thanksgiving. I start the eve of Thanksgiving and finish just before noon. My favorite part of the meal is the different sides to go with the turkey. Scalloped potatoes, macaroni and cheese, coleslaw, cornbread, dressing, sweet corn, cranberry relish, sweet potatoes, creamed peas, and the red peas and rice. The list could go on, because you could never have too many sides. <br />
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Today I want to share with you my favorite side dishes. It is so good. But I decided to take a twist on my recipes. Instead of using the normal butter I used, I used Country Crock spread in my dishes. Yes, I noticed the difference. Light, and even taste way better.<br />
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The first one is my favorite Sweet Potatoes Casserole that I adapted from <a href="http://www.foodnetwork.com/the-pioneer-woman/index.html" target="_blank">The Pioneer Woman on Food Network.</a><br />
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<a href="http://1.bp.blogspot.com/-nqi93iKqjpU/UIrluEXU1II/AAAAAAAABOM/Qztp688LIv0/s1600/What's+The+Deal+With+J+-+Unilever+Thanksgiving+Dish+-+Sweet+Potatoes+Casserole.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unilever Spreads: Thanksgiving Dishes Sweet Potatoes Casserole" border="0" height="424" src="http://1.bp.blogspot.com/-nqi93iKqjpU/UIrluEXU1II/AAAAAAAABOM/Qztp688LIv0/s640/What's+The+Deal+With+J+-+Unilever+Thanksgiving+Dish+-+Sweet+Potatoes+Casserole.jpg" title="Sweet Potatoe Casserole" width="640" /></a></div>
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Looks good right? It even tastes AWESOME! <br />
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<strong><u>Sweet Potatoes Casserole</u></strong><br />
<strong><u></u></strong><br />
<strong>Ingredients</strong><br />
<strong></strong><br />
4 medium sweet potatoes<br />
1 cup granulated sugar<br />
1 cup milk<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
1 tsp. salt<br />
1 cup packed dark brown sugar<br />
1 cup pecans, chopped<br />
1/2 cup all-purpose flour<br />
6 tbsp. Country Crock butter at room temperature<br />
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<strong>Directions</strong><br />
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1. Preheat oven to 375 degrees F. Place sweet potatoes on the oven rack and bake until tender for about 55 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice then open lengthwise and scrape out the flesh with a fork into a large bowl. Increase oven temperature to 400 degrees F.<br />
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2. Add the granulated sugar, milk, eggs, vanilla, and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy - you don't want it to be perfectly smooth.<br />
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3. Now in a separate bowl, mash the brown sugar, pecans, flour, and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.<br />
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4. Spread the sweet potato mixture into an oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes. <br />
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Now I got you drooling, there is no Thanksgiving without dressing. <br />
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<a href="http://2.bp.blogspot.com/-rjAFmBmCGzg/UIri7QR-6kI/AAAAAAAABN4/vTUQfGvA6yI/s1600/Whats+the+Deal+With+J+-+Unilever+Thanksgiving+Dish+-+Dressing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Unilever Spreads Thanksgiving Dishes Good Ole Simple Dressing" border="0" height="424" src="http://2.bp.blogspot.com/-rjAFmBmCGzg/UIri7QR-6kI/AAAAAAAABN4/vTUQfGvA6yI/s640/Whats+the+Deal+With+J+-+Unilever+Thanksgiving+Dish+-+Dressing.jpg" title="Good "Ole Simple Dressing" width="640" /></a></div>
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Yes! This is one simplest dressings you would ever come across. You can even use croutons if you not interested in getting loaf bread.<br />
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<strong><u>Good 'Ole Simple Dressing</u> </strong><em>slightly adapted from <a href="http://www.bonappetit.com/" target="_blank">Bon Appetit </a></em><br />
<strong></strong><br />
<strong>Ingredients</strong><br />
<strong></strong><br />
10 cups day old white bread, torn into pieces<br />
3/4 cup Country Crock butter plus more for baking dish<br />
2 cups chopped onions<br />
1 1/2 cups celery<br />
1/2 cup fresh parsley<br />
2 tbsp. cilantro<br />
1 tbsp. fresh thyme<br />
1 tbsp. basil<br />
2 tsp. kosher salt<br />
1 tsp. freshly ground black pepper<br />
2 1/2 cups low-sodium chicken broth, divided<br />
2 large eggs<br />
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<strong>Directions</strong><br />
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1. Preheat oven to 250 degrees F. Butter preferred baking dish and set aside. Scatter bread in a single layer on a rimmed baking sheet. Bake stirring occasionally, until dried out about 1 hour. Let cool; transfer to a very large bowl.<br />
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2. Meanwhile, melt 3/4 cup butter in a large skillet over medium-high heat; add onions and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread; stir in herbs, salt, and pepper. Drizzle in 1 1/4 cups broth and toss gently. Let cool.<br />
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3. Preheat oven to 350 degrees F. Whisk 1 1/4 cups broth and eggs in a small bowl. Add to bread mixture; fold gently until thoroughly combined. Transfer to a prepared dish, cover with foil, and bake for about 40-45 minutes.<br />
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<em>Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member of </em><a href="http://www.clevergirlscollective.com/"><em>Clever Girls Collective</em></a><em>. All opinions expressed here are my own.</em>Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com2tag:blogger.com,1999:blog-5059370666884976982.post-62543067975814544412012-11-09T19:26:00.001-05:002012-11-09T19:30:27.293-05:00Chocolate Chip & Pumpkin Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-t7NbakpbIr0/UJ1IaXAO4QI/AAAAAAAABQc/2V7gAzsMUg4/s1600/Pumpkin+Chocolate+Chip+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Chip & Pumpkin Cheesecake Brownies - Never Dessert You" border="0" height="425" src="http://2.bp.blogspot.com/-t7NbakpbIr0/UJ1IaXAO4QI/AAAAAAAABQc/2V7gAzsMUg4/s640/Pumpkin+Chocolate+Chip+Brownies.jpg" title="Chocolate Chip & Pumpkin Cheesecake Brownies - Never Dessert You" width="640" /></a></div>
Are you still in love with pumpkin? I know I am. My daughters begged me to make a chocolate dessert for them. So how can I combine my craving for pumpkin and chocolate together? Yep, a brownie. I added two different types of chocolate in this dessert. White chocolate on the bottom and chocolate chips to garnish the top. I love this and my daughters loved it also even though they are not fans of pumpkin.<br />
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<a href="http://4.bp.blogspot.com/-D4XdJn1EAKQ/UJ2eMAVSaII/AAAAAAAABRA/Uaf6A1SdS_4/s1600/Pumpkin+Chocolate+Chip+Brownies+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Chip & Pumpkin Cheesecake Brownies - Never Dessert You" border="0" height="426" src="http://4.bp.blogspot.com/-D4XdJn1EAKQ/UJ2eMAVSaII/AAAAAAAABRA/Uaf6A1SdS_4/s640/Pumpkin+Chocolate+Chip+Brownies+2.jpg" title="Chocolate Chip & Pumpkin Cheesecake Brownies - Never Dessert You" width="640" /></a></div>
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<strong><u>Chocolate Chip & Pumpkin Cheesecake Brownies</u></strong><br />
<br />
<strong>Brownie</strong><br />
1 1/2 ounces white chocolate, coarsely chopped<br />
1/3 cup butter, cubed<br />
1 tbsp instant coffee granules<br />
1/2 cup boiling water<br />
1 cup canned pumpkin<br />
2 eggs, lightly beaten<br />
2 cups all-purpose flour<br />
1 1/2 cups sugar<br />
3/4 tsp. baking soda<br />
1/2 tsp. salt<br />
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<strong>Cheesecake Batter</strong><br />
1 8-ounce cream cheese<br />
1/2 cup canned pumpkin<br />
1/4 cup sugar<br />
1 tsp. vanilla extract<br />
3/4 tsp. ground cinnamon<br />
3/4 tsp. ground ginger<br />
1/8 tsp. ground cloves<br />
1 egg<br />
1 cup semisweet chocolate chips<br />
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<b> Directions</b><br />
1. Preheat oven at 350 degrees F. In a microwave, melt butter and chocolate; stir until smooth. Cool slightly. <br />
2. In a large bowl dissolve coffee in water. Stir in pumpkin, eggs and chocolate mixture. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to baking pan coated with baking spray and lined with parchment paper.<br />
3. For cheesecake batter, in a small bowl using an electric mixer, beat cream cheese and pumpkin until smooth. Beat in the sugar, vanilla, and spices. Add egg beating on low speed until combined. Spoon over chocolate batter. Sprinkle on the chocolate chips.<br />
4. Bake for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Cut into bars.<br />
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<em>Recipe adapted from Taste of Home Fall Baking</em><br />
<em></em><br />Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com1tag:blogger.com,1999:blog-5059370666884976982.post-64069201381697594872012-11-05T07:39:00.001-05:002012-11-05T07:39:11.497-05:00Pumpkin Doughnut Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xaHzJ_hZViQ/UJeysU-oYwI/AAAAAAAABP4/YBm6oupEZYg/s1600/Pumpkin+Doughnut+Muffins+-+Never+Dessert+You.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pumpkin Doughnut Muffins - Never Dessert You" border="0" height="424" src="http://4.bp.blogspot.com/-xaHzJ_hZViQ/UJeysU-oYwI/AAAAAAAABP4/YBm6oupEZYg/s640/Pumpkin+Doughnut+Muffins+-+Never+Dessert+You.jpg" title="Pumpkin Doughnut Muffins - Never Dessert You" width="640" /></a></div>
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I got pumpkin on my mind. Can you blame me? It is fall and thanksgiving is a few weeks away. I love these little muffins that mimic a doughnut. If you looking for that pumpkin and doughnut flavor, this is the perfect recipe for you. These muffins are perfect for breakfast or a late night snack with icecream.<br />
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<u><strong>Pumpkin Doughnut Muffins</strong></u><br />
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<strong>Muffin Batter</strong><br />
<strong></strong><br />
3 cups all-purpose flour<br />
1/4 tsp. baking soda<br />
1 tsp. kosher salt<br />
1/2 tsp ground nutmeg<br />
1/4 tsp pumpkin spice<br />
1/3 cup buttermilk<br />
1 15-ounce can pure pumpkin puree<br />
1 1/4 sticks unsalted butter, room temperature<br />
3/4 cup light brown sugar<br />
2 large eggs<br />
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<strong>Sugar Coating</strong><br />
<br />
3/4 cup granulated sugar<br />
2 1/2 tsp ground cinnamon<br />
1/2 stick unsalted butter, melted.<br />
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<strong>Directions</strong><br />
<strong></strong><br />
1. Preheat oven to 350 degrees F. Butter and flour muffin pan. Set aside. In a medium bowl, whisk flour, baking powder, baking soda, salt, nutmeg and pumpkin spice together. In another bowl whisk buttermilk and pumpkin puree. Using an electric mixer beat butter and brown sugar until light and fluffy for about 5 minutes. Add in eggs, one at a time, scraping down bowl after each addition. Turn mixer down low, add flour mixture in three additions, alternating with two additions of pumpkin mixture. Just beat until combined.<br />
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2. Spoon batter into muffin pan and bake for 30 minutes or until a toothpick inserted in center comes out clean. Let muffins cool 10 minutes in pan on a wire rack. In a medium bowl, combine granulated sugar and cinnamon. Remove muffin one at a time from a pan, brush melted butter all over muffin, then toss to coat in sugar mixture. Let muffins cool completly on a wire rack. Serve and enjoy!<br />
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<em>Recipe slightly adapted from Martha Stewart</em><br />
Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com4tag:blogger.com,1999:blog-5059370666884976982.post-89339204532149376612012-11-02T16:12:00.001-04:002012-11-02T16:12:44.271-04:00Chocolate Crinkles<div class="separator" style="clear: both; text-align: left;">
<a href="http://1.bp.blogspot.com/-PvSSIeACgUg/UJQmK4cGR1I/AAAAAAAABPM/XP5F5QUFg1Q/s1600/Never+Dessert+You+-+Chocolate+Crinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Crinkles - Never Dessert You" border="0" height="640" src="http://1.bp.blogspot.com/-PvSSIeACgUg/UJQmK4cGR1I/AAAAAAAABPM/XP5F5QUFg1Q/s640/Never+Dessert+You+-+Chocolate+Crinkles.jpg" title="Chocolate Crinkles - Never Dessert You" width="478" /></a></div>
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Hi Desseritas. The holidays are almost here. I love this time of the year. But Christmas has been on my mind and of course I made one of the best Christmas cookies - chocolate crinkles. </div>
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I love these soft fudge chocolate cookies rolled in a confectioner's sugar<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 16px;">. </span></span></div>
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<a href="http://3.bp.blogspot.com/-Uhd1ZPqGYQA/UJQmhGqybyI/AAAAAAAABPU/eD3aZBojZJY/s1600/Never+Dessert+You+-+Chocolate+Crinkles+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chocolate Crinkles - Never Dessert You" border="0" height="640" src="http://3.bp.blogspot.com/-Uhd1ZPqGYQA/UJQmhGqybyI/AAAAAAAABPU/eD3aZBojZJY/s640/Never+Dessert+You+-+Chocolate+Crinkles+2.jpg" title="Chocolate Crinkles - Never Dessert You" width="336" /></a></div>
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<span style="color: #222222; font-family: arial, sans-serif; font-size: x-small;"><span style="line-height: 16px;"> </span></span></div>
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What is your favorite holiday dessert?</div>
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<b><u>Chocolate Crinkles</u></b></div>
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<b><u><br /></u></b></div>
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4 ounces unsweetened chocolate</div>
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1/2 cup shortening</div>
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3 eggs, lightly beaten</div>
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2 cups granulated sugar</div>
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2 tsp. baking powder</div>
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2 tsp. vanilla extract</div>
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1/4 tsp. salt</div>
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2 cups all-purpose flour</div>
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1/2 cup powdered sugar</div>
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1. In a small saucepan combine chocolate and shortening. Heat and stir over low heat until melted and smooth. Cool for 15 minutes.</div>
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2. In a large bowl combine eggs, sugar, baking powder, vanilla, and salt. Stir in chocolate mixture. Gradually add flour, stirring until thoroughly combined. Cover dough; chill about 2 hours or until dough is easy to handle.</div>
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3. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Roll balls into powdered sugar to coat generously. Place balls 2 inches apart on the prepared cookie sheets. Bake about 15 minutes or until edges are just set. Transfer to a wire rack and let cool. </div>
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com1tag:blogger.com,1999:blog-5059370666884976982.post-3367157063613347702012-10-30T09:03:00.002-04:002012-10-30T09:03:22.556-04:00Chewy Ginger Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_52wgTTfTXY/UI_PORSIYJI/AAAAAAAABOg/uwWN9p3yxnQ/s1600/Chewy+Cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chewy Ginger Cookies - Never Dessert You" border="0" height="386" src="http://1.bp.blogspot.com/-_52wgTTfTXY/UI_PORSIYJI/AAAAAAAABOg/uwWN9p3yxnQ/s640/Chewy+Cookies2.jpg" title="Chewy Ginger Cookies - Never Dessert You" width="640" /></a></div>
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Have you ever seen the Original Kings of Comedy? My best part is the end with stand up comedian - Bernie Mac. I crack up all the time when he talks about how his nieces and nephew driving him crazy. My favorite part is when he imitates his nephew saying "To get some milk and ' coookies". If you have not seen it you have to check it out. You would be dying with laughter.<div>
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When I made these cookies that is what came to my mind. </div>
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<a href="http://3.bp.blogspot.com/-rLHb1GqtSxU/UI_PSTRPuoI/AAAAAAAABOo/UnxQdZH-tqo/s1600/Chewy+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Chewy Ginger Cookies - Never Dessert You" border="0" height="480" src="http://3.bp.blogspot.com/-rLHb1GqtSxU/UI_PSTRPuoI/AAAAAAAABOo/UnxQdZH-tqo/s640/Chewy+Cookies.jpg" title="Chewy Ginger Cookies - Never Dessert You" width="640" /></a></div>
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I was constantly cracking up in my kitchen saying "Who wants some milk an coookies". So who want some? These cookies are right in time for fall. They have that spice flavor with a ginger-sweet bite.</div>
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<div>
<b><u>Chewy Ginger Cookies </u></b></div>
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<b>Ingredients</b></div>
<div>
<br /></div>
<div>
2 cups all purpose flour</div>
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1 tbsp. ground ginger</div>
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1 tsp. baking soda</div>
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1/2 tsp. fine salt</div>
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1 stick unsalted butter, room temperature</div>
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1 cup granulated sugar</div>
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1/4 cup finely grated fresh ginger</div>
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1 large egg</div>
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1/3 cup unsulfured molasses</div>
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3/4 cup raisins</div>
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sanding sugar, for rolling</div>
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<br /></div>
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<b>Directions</b></div>
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<br /></div>
<div>
1. Whisk together flour, ground ginger, baking soda, and salt. In a large bowl, using a mixer beat butter and granulated sugar on medium-high heat until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in fresh ginger, egg, and molasses. Beat in flour mixture: fold in raisins. Scoop dough into 1 1/2-inch balls onto a parchment -lined baking sheet. Refrigerate until firm, 30 minutes.</div>
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2. Preheat oven 350 degrees F. Roll balls in sanding sugar, placing 2 inches apart on parchment-lined baking sheets. Bake until centers are just set, 16 minutes, rotating halfway through. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks: let cool completely. </div>
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com6tag:blogger.com,1999:blog-5059370666884976982.post-90522782819975527642012-10-25T20:58:00.001-04:002012-10-25T20:58:08.503-04:00Brown Sugar Popovers<br />
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<a href="http://4.bp.blogspot.com/-SSTh8QWHYc4/UIneaZBGYjI/AAAAAAAABNM/iqf_PaiH6UA/s1600/Brown+Sugar+Popovers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Never Dessert You - Brown Sugar Popovers" border="0" height="480" src="http://4.bp.blogspot.com/-SSTh8QWHYc4/UIneaZBGYjI/AAAAAAAABNM/iqf_PaiH6UA/s640/Brown+Sugar+Popovers.jpg" title="Never Dessert You - Brown Sugar Popovers" width="640" /></a></div>
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Have you ever had a Popover! It is a roll made up of egg batter. They are usually made in a popover pan but you can use a muffin tin, which is what I did. These popovers are best served topped with fruit and whipped cream. I especially love these since I rolled them in brown cinnamon sugar. Are you drooling yet?<br />
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<strong><u>Brown Sugar Popovers</u></strong><br />
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<strong>Ingredients</strong><br />
<br />
2 cups unbleached all-purpose flour<br />
1/4 tsp. kosher salt<br />
1/4 tsp. ground cinnamon<br />
2 tbsp. packed light brown sugar, plus 1/2 cup<br />
2 cups milk, at room temperature<br />
4 eggs<br />
1/2 stick unsalted butter, melted and cooled.<br />
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<strong>Directions</strong><br />
<br />
1. Position a rack in the center of the oven, and heat the oven to 425 degrees F. Butter a popover pan or standard muffin tin, and place it in the oven for about 10 minutes, or until it is hot.<br />
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2. In a small bowl, whisk together the flour, salt, cinnamon, and 2 tablespoons brown sugar. In a medium bowl, whisk together the milk (make sure it is at room temperature, or the butter will form lumps), eggs, and 2 tablespoons of the melted butter. Gradually whisk the flour mixture into the milk-egg mixture until thoroughly combined. The batter will be loose and liquidy and not completely smooth,<br />
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3. Remove the pan from the oven and pour the batter into the cups, filling the cups to the rim. Bake for 20 minutes, then turn down the temperature to 325 degrees F and continue to bake for another 40 minutes, or until popovers are completely browned and poufy. Don't open the oven door to look at the popovers until at least 40 minutes into baking. You want them to be golden brown all over and tall; if you open the oven door too soon, they will deflate once they are out of the oven. Let cool in the pan on a wire rack for about 10 minutes, or until cool enough to handle.<br />
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4. Place the 1/2 cup brown sugar and 2 tablespoons cinnamon in a small bowl. Brush the remaining 2 tablespoons melted butter on the tops of the popovers, and then remove the popovers from the pan. One at a time, toss them in the brown cinnamon sugar, coating each popover completely. Serve immediately if possible (they are best when eaten warm) or within 2 to 3 hours.<br />
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Recipe adapted from <a href="http://www.bostonmagazine.com/articles/2010/12/recipe-brown-sugar-popovers/" target="_blank"><strong><span style="color: magenta;">Boston Magazine</span></strong></a> that from adapted from <i>Flour: Spectacular Recipes from Boston’s Flour Bakery + Café</i> <br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com1tag:blogger.com,1999:blog-5059370666884976982.post-9293414556772209312012-10-17T21:44:00.000-04:002012-10-17T21:44:00.224-04:00Wordless Wednesday Whoopie PiesWhoopie its Wednesday. Hope you enjoy these Pumpkin Spice Whoopie Pies.<br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com3tag:blogger.com,1999:blog-5059370666884976982.post-33950563205619691122012-10-15T11:08:00.004-04:002012-10-15T11:08:40.670-04:00Birthday Party Event Hi everyone, I know you must be wondering what's up with NDY. I been extremely busy with a party I had to do this past weekend. It took up so much of my time during the week because of the planning stages with the client. This event was a piece of work, but in the end it came out very well. I made 4 dozen cupcakes from red velvet, vanilla, apple-tini, strawberry daiquiri, cognac and coke, and margarita. I also made the custom display myself. <br />
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What you think?</div>
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com11tag:blogger.com,1999:blog-5059370666884976982.post-50300992532544006932012-10-10T13:48:00.002-04:002012-10-10T13:48:38.591-04:00Apple Spice Cake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-uq6Y_9II_e0/UHWwjYqc-bI/AAAAAAAABHY/tLOk1miq_Nk/s1600/Never+Dessert+You+Apple+Spice+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Apple Spice Cake" border="0" height="516" src="http://1.bp.blogspot.com/-uq6Y_9II_e0/UHWwjYqc-bI/AAAAAAAABHY/tLOk1miq_Nk/s640/Never+Dessert+You+Apple+Spice+Cake.jpg" title="Apple Spice Cake" width="640" /></a></div>
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My co-worker asked me to make a spice cake for his mother-in law birthday. Since this is apple week at NDY, adding apples to a spice cake would knock it out the park. I had this recipe bookmarked for a while now. I made some adjustments to the cake to make it even a better cake. When I brought the cake to work he was so happy. I must say this cake is great. I had to make a small piece for myself, and have it with some homemade vanilla ice cream.<br />
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<strong>Apple Spice Cake</strong><br />
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<strong>Ingredients</strong><br />
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1 1/3 cups vegetable oil<br />
3 cups all-purpose flour<br />
1 tbsp. ground cinnamon<br />
1 tsp. baking soda<br />
1 tsp. salt<br />
1/2 tsp. ground ginger<br />
1/2 tsp. apple pie spice<br />
1 cup white sugar<br />
1 cup light brown sugar, packed<br />
3 large eggs<br />
3 Granny Smith apples, cored and cut into 1/2 inch pieces<br />
1 cup walnuts (optional)<br />
1 tsp. pure vanilla extract<br />
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<strong>Directions</strong><br />
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1. Preheat oven to 350 degrees F. Spray Bundt-pan with a nonstick spray with flour. Set aside.<br />
2. Sift flour, sugar, cinnamon, baking soda, salt, ginger, and allspice together in a medium bowl. Set aside.<br />
3. Using an electric mixer fitted with paddle attachment, combine vegetable oil, sugar and eggs on high speed for 2 minutes.<br />
4. Turn mixture on low and gradually pour dry ingredients, until combined. Add apples, and nuts if desired until fully incorporated. Add vanilla extract.<br />5. Pour batter in pan, and bake until a cake tester inserted comes out clean, 75 to 80 minutes.<br />
6. Remove from oven, and cool slightly on a wire rack.<br />
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<span style="font-size: x-small;">Recipe slightly adapted from </span><a href="http://www.marthastewart.com/351254/apple-spice-cake" target="_blank"><strong><span style="color: magenta; font-size: x-small;">Martha Stewart</span></strong></a><br />
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Janelle Kinghttp://www.blogger.com/profile/06754922104845323405noreply@blogger.com3