tag:blogger.com,1999:blog-8115656983116104472024-03-18T20:35:28.714-07:00Recipe SnobsAnonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.comBlogger269125tag:blogger.com,1999:blog-811565698311610447.post-28102957793452014792013-07-01T08:38:00.000-07:002013-07-01T08:49:22.044-07:00Double Berry Vanilla Fluff Cake<div class="separator" style="clear: both; text-align: center;">
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First, I wanted to throw a couple more 4th ideas your way since it's coming up in a couple days!!! We'll be headed up north to my parents cabin in a little town called Springerville. I don't know why, but the valley really doesn't do anything for the 4th except for fireworks. So we try to go up north every year since Springerville does a parade, rodeo, fireworks, and 4th of July dance. It's just really a "down home" "small town" fun experience.<br />
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<b>Last Minute 4th Ideas!!</b><br />
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<a href="http://www.recipesnobs.com/2012/06/sugar-cookie-4th-of-july-fruit-tart.html"><img border="0" height="400" src="http://farm6.staticflickr.com/5450/7441549798_f2f26262a8_b.jpg" width="317" /></a></div>
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<a href="http://www.recipesnobs.com/2012/06/sugar-cookie-4th-of-july-fruit-tart.html">Sugar Cookie 4th of July Fruit Tart</a></div>
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<a href="http://www.recipesnobs.com/2012/06/no-sew-4th-of-july-tank.html"><img border="0" height="318" src="http://farm6.staticflickr.com/5117/7422047870_7dbae0029e_b.jpg" width="400" /></a></div>
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<a href="http://www.recipesnobs.com/2012/06/no-sew-4th-of-july-tank.html">No Sew!! 4th of July Tank</a></div>
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<a href="http://www.recipesnobs.com/2012/02/strawberry-cream-cheese-tart.html"><img border="0" height="400" src="http://farm4.staticflickr.com/3830/9179004873_a87da40c1c_b.jpg" width="285" /></a></div>
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<a href="http://www.recipesnobs.com/2012/02/strawberry-cream-cheese-tart.html">Strawberry Cream Cheese Tart</a></div>
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I also have a confession. I don't know why, but I'm in love with sucking the color out of my pictures these days. I feel like it makes them look old and kind of vintage. I just love it. Is there anyone out there with this same compulsive habit? Seriously, every single picture I have to fight the urge to remove some or most of the color out of it.<br />
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Anyways, back to this cake. It kind of just popped into my head and I had to see if I couldn't make it turn out. I have this firm belief that all cakes should be super moist and melt in your mouth. I also feel like anything containing sweetened condensed milk turns out amazing. And, I really don't know where the marshmallow fluff came into play, but the combination of it all made a moist fluffy cake that literally melts in your mouth. Hope you guys enjoy this recipe as much as my hubby and kids did!!<br />
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<b><u><a href="https://sites.google.com/site/recipesnobsprintablerecipes/double-berry-vanilla-fluff-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></u></b><br />
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<b>Vanilla Fluff Cake</b><br />
1 16.25 ounce box white cake mix<br />
1 7 ounce container marshmallow fluff<br />
2 eggs<br />
1 cup water<br />
1 cup all-purpose flour<br />
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<b>Topping</b><br />
1 1/2 heaping cup dice strawberries<br />
1 heaping cup blackberries<br />
1/2 14 ounce can sweetened condensed milk<br />
3/4 cup white chocolate chips<br />
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<b>Vanilla Almond Glaze</b><br />
1 1/2 cup confectioners sugar<br />
1/8 teaspoon almond extract<br />
1/2 vanilla extract<br />
3 tablespoons milk<br />
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Preheat oven to 350 degrees.<br />
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In a large mixing bowl combine white cake mix.<br />
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Marshmallow Fluff.<br />
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Eggs and water.<br />
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Mix together on low speed until well incorporated.<br />
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Add flour.<br />
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Mix on low until batter is smooth.<br />
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Spread batter into a greased 9x13 inch pan.<br />
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I just couldn't resist. Had to take a close up of these gorgeous blackberries.<br />
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Evenly space first blackberries over batter. Then evenly space strawberries over batter around blackberries. Press down on berries slightly.<br />
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Pour half a can of sweetened condensed milk over berries.<br />
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Top with white chocolate chips.<br />
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Bake at 350 degrees for 35 minutes until edges turn golden brown and center springs back to the touch. Set aside and let cool for a couple minutes.<br />
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In a small bowl combine glaze ingredients and mix until smooth.<br />
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Drizzle over warm cake and serve.<br />
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<b><u><a href="https://sites.google.com/site/recipesnobsprintablerecipes/double-berry-vanilla-fluff-cake?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></u></b>Anonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.com4tag:blogger.com,1999:blog-811565698311610447.post-8552440748590710992013-06-26T12:10:00.001-07:002013-06-26T12:11:54.962-07:004th of July Line Up!!!<br />
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I can't believe today is already Wednesday. I have absolutely had no time to catch up since getting back from California. I think I need a vacation from the work that accumulated while I was on vacation. I really can't complain though. It was a gorgeous weekend on the beach. We also visited an amazing spot called Sunset Cliffs. I have been to San Diego more times then I can count and have never heard of this place. It was breathtaking.<br />
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Definitely a little crowded. And one of those spots that if you go without a partner, you feel a little left out. But worth the drive to see. My poor sitter was such a good sport though as I said repeatedly, "Oh!! I have to just get one more picture."</div>
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We had lots of fun, but it seems as if everything in my life has to hit all at once. So just a forewarning, I'm taking the rest of the week off and will be posting again Monday. Which is why I'm giving you all this yummy line up of amazing 4th recipes to try until I come back. My Momma got a hysterectomy yesterday and I will be spending some much needed time tending to her. Take care!!</div>
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<br />Anonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.com0tag:blogger.com,1999:blog-811565698311610447.post-69169273191203417392013-06-21T11:34:00.000-07:002013-06-21T14:25:24.264-07:00Cherry Almond Amaretto Dessert Rolls<div class="separator" style="clear: both; text-align: center;">
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I can not find motivation for today. I'm suppose to be leaving for the airport in 5 hours and I'm not packed, I don't have my daughter packed, still need to finish up some of my house work and for sure the dishes at the very least, but I just don't want to. Don't get me wrong, I'm so excited to go on this trip and spend a well needed break on the beach sunbathing, but man I need some caffeine or something to get me going. No doubt I'm probably going to have a panic attack right before I'm suppose to leave and wonder why I put all of it off till the last minute, but for now, I'm going to just relax in my sheer procrastination.<br />
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Random question, but have you had gelato? I've had gelato before. Never was really a fan. Yeah it was good. Not amazing but good. Honestly though, if I'm going to have a cold dessert, give me ice cream. Not this weird sorbet stuff.<br />
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Oh my gosh, I don't feel that way anymore!! I'm just gonna come clean and say it. I am a Frost addict. The problem started about a year ago, and I fear I will never recover. Seriously!! You peeps in Phoenix, Chicago, Tucson, Albuquerque. Make it a priority. Schedule it in your day-planner, and go. But be prepared. Your life will never be the same.<br />
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Long story short, that is where I got inspiration for this dessert. They just came out with a new seasonal flavor, Amaretto, and I'm hooked. It's amazing. As I reflected, while eating my creamy goodness, on what I could make using this amazing flavor combination, this popped into my head. I'm actually in love with how it all came together. Hope you like it! And now, I really do need to go pack!! Housework? Not so much. Have an awesome weekend :)<br />
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Quick Tip: Make sure to read though this recipe before preparing. I put the Amaretto Cream Cheese Frosting together in 2 separate steps, because you have to let sauce mixture cool to room temperature before adding it to the softened cream cheese.<br />
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P.S. I am completely aware that "peeps"and "gonna" is not grammatically correct. Please do not leave me a comment about it. I did it on purpose. Thanks!<br />
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<b><u><a href="https://sites.google.com/site/recipesnobsprintablerecipes/cherry-almond-amaretto-dessert-rolls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></u></b><br />
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<u>Amaretto Cream Cheese Frosting</u><br />
3 tablespoons Amaretto Liquore<br />
2 tablespoons water<br />
3 tablespoons butter<br />
1/3 cup sugar<br />
1/2 teaspoon almond extract<br />
1/2 teaspoon cherry extract<br />
1/2 cup dark chocolate chunks<br />
4 oz cream cheese, (half block) softened<br />
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<u>Almond Dessert Rolls Dough</u><br />
6 tablespoons butter<br />
1/4 cup sugar, + 2 tablespoons, divided<br />
1/2 cup milk<br />
1/4 cup water<br />
1 .75 oz fast rise yeast packet<br />
3 cups Flour, + 1/2 cup as needed<br />
2 eggs, beaten<br />
1 teaspoon vanilla extract<br />
2 teaspoons almond extract<br />
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<u>For Rolls Center</u><br />
18oz jar of Cherry Preserve<br />
3/4 cup dark chocolate chunks<br />
1/2 cup sliced almonds, + additional for garnish (optional)<br />
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Start making frosting by combining Amaretto, butter, water, sugar, and extracts in a medium saucepan and heat over medium heat. Stir until butter is melted, and mixture comes to a bubble. Let bubble for about a minute.<br />
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Add dark chocolate chips and stir until chocolate has completely melted and sauce is smooth. Set aside, and let cool to room temperature, for about an hour while you make dough.<br />
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Start on dough by combining butter, 2 tbsp. sugar, milk and water in a microwave safe bowl. Heat in microwave for 30 second intervals until butter is almost melted completely. Stir mixture to help butter to finish melting and set aside to allow mixture to cool for about 5 minutes. <br />
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After mixture has cooled slightly, add yeast and stir to incorporate into butter mixture. Set aside.<br />
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In mixer, add 3 cups flour and remaining 1/4 cup sugar.<br />
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Seriously, what is it about falling sugar that I love so much?<br />
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Stir yeast mixture and add to flour mixture.<br />
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Also add beaten eggs and extracts. Mix on low speed until dough starts to come together. Slowly add remaining 1/2 cup flour as needed if dough seem too sticky. Just until dough starts to ball up.<br />
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Lightly flour flat surface and roll dough onto flour. Lightly flour top of dough and hands. Knead dough for a couple minutes until dough feels evenly textured throughout.</div>
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Place dough in a buttered or greased bowl and roll dough to coat surface. Cover loosely with plastic wrap and place in a warm place to rise for about an hour and a half or until dough has doubled in size.</div>
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While dough is rising place cream cheese in mixing bowl and beat until smooth. Add cooled chocolate frosting mixture and beat until mixture is completely incorporated and smooth. Cover with plastic wrap and place in refrigerator until rolls are finished.<br />
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After dough has risen, roll out on a floured surface. Roll dough about 12 inches wide by 18 inches long.<br />
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Evenly spread cherry preserve onto dough surface.</div>
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Sprinkle dark chocolate chunks evenly over cherry preserve layer.<br />
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Finish rolls center by sprinkling sliced almonds evenly over cherry and chocolate chunk layer.<br />
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Roll dough over cherry layer longways until dough has completely enclosed cherry center. Using unflavored dental floss, cut dough about every 2 1/2 inches to create 7 rolls (discard ends). Place in a 9 inch round cake pan and cover loosely with plastic wrap. Set in a warm place to rise again for about 30 minutes.<br />
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Preheat oven to 350 degrees and cook rolls for 30 to 35 minutes. Set pan on cooling rack until rolls have cooled slightly and frost with Amaretto Cream Cheese Frosting. Garnish as desired and serve.<br />
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<b><u><a href="https://sites.google.com/site/recipesnobsprintablerecipes/cherry-almond-amaretto-dessert-rolls?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">Printable Recipe</a></u></b><br />
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Recipe Yields: 7 Rolls.<br />
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Frost Pictures from Google Images.Anonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.com2tag:blogger.com,1999:blog-811565698311610447.post-76716917044285946742013-06-18T08:20:00.001-07:002013-06-18T17:58:17.771-07:00Three C Stuffies<div class="separator" style="clear: both; text-align: center;">
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Okay, first off I have to say you guys sure know how to make a girl feel loved. I though that some might notice I'd stopped posting, but I never thought I would receive such a warm welcome coming back and posting to my blog. Honestly, it's been a really nice surprise being that I felt a little sheepish coming back after so long of not posting. But I just wanted to say thanks to everyone that has given me such a warm welcome back.</div>
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This week should be fun and hectic. Me and a couple other girls are headed to California Friday, with our little girls for a kind of "No Boys Aloud" getaway on the beach. So I'll be packing and catching up on things before then. I've also been playing with an idea for a recipe. Chocolate Chunk Amaretto Dessert Rolls. Hopefully I'll be creating and posting that recipe before I go. Depending on how the "creating" part goes that is :).<br />
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A couple of hints for this recipe before I go. You can get caramel extract at either Walmart, or from time to time I've seen it at Bashas'. I've never seen it anywhere else, but it really gives the cookie dough just that little bit extra caramel flavor so don't just go without. Also, yes I know there is not salt in the dough recipe. I don't know if it's the nuts that does it, but if you add salt to the dough, it makes the cookies just a little too salty so that's why I left it out. Other then that, Enjoy!!</div>
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<b><u><a href="https://sites.google.com/site/foodsnotsprintablerecipes/three-c-s-stuffed-cookies">Printable Recipe</a></u></b></div>
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<u>Caramel Cookie Dough</u></div>
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1 cup of butter, 2 sticks</div>
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3/4 cup brown sugar, packed</div>
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3/4 cup sugar</div>
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2 eggs</div>
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1 teaspoon caramel extract</div>
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1 teaspoon vanilla extract</div>
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3 cups flour</div>
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1/2 teaspoon baking soda</div>
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1/2 teaspoon baking powder</div>
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<u>Chocolate, Caramel, Coconut & Walnut Stuffing</u></div>
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2 tablespoons flour</div>
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3/4 cup sweetened coconut flakes</div>
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1/3 cup roughly chopped walnuts</div>
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3 tablespoons ice cream topping caramel</div>
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1 tablespoon melted butter</div>
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3/4 cup semisweet chocolate chips, separated</div>
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In a large mixing bowl add butter and sugars. </div>
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Cream together on medium speed.</div>
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Add eggs, vanilla, and caramel extract.</div>
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Mix together well.</div>
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In a sperate bowl mix together dry ingredients. Add dry ingredients to wet ingredients and mix together on low speed.</div>
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Take dough and place in refrigerator while preparing cookie stuffing.</div>
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Start preparing cookie stuffing by combining flour, coconut, caramel, walnuts and butter in a medium bowl.</div>
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After all this time, I have to admit, I'm still addicted to pouring pictures.</div>
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I substituted plain caramel for this butterscotch caramel. I love the flavor, but either will do.</div>
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Using a fork stir all ingredients together.</div>
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Add 1/2 cup of chocolate chips and fold in to coconut mixture. Remove dough from fridge and heat oven to 350 degrees.</div>
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Take a small ball of dough, a little bit smaller then a golfball, and shape into a bowl. Place coconut stuffing in the center and massage dough over the top of stuffing.</div>
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Once center is completely covered by dough, roll cookie between hands to round cookie and place on cookie sheet about 1/2 inch apart.</div>
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Bake at 350 degrees for 12 to 15 minutes until cookies have flattened out some and the bottom edges touching the cookie sheet start to brown slightly. Let cookies cool for 5 minutes.</div>
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Place 1/4 cup chocolate chips into a glass bowl and heat in microwave for 30 second intervals until chocolate is smooth with no unmelted chunks. Stir in between intervals. Pipe or drizzle chocolate over tops of cookies.</div>
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<b><u><a href="https://sites.google.com/site/foodsnotsprintablerecipes/three-c-s-stuffed-cookies">Printable Recipe</a></u></b></div>
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Anonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.com2tag:blogger.com,1999:blog-811565698311610447.post-37342715590797835522013-06-15T12:36:00.000-07:002013-06-15T14:32:38.256-07:00Extreme BLT<div class="separator" style="clear: both; text-align: center;">
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Hey Guys, Just thought I'd quickly shoot one more recipe your way before Father's Day tomorrow. My man is in love with all things spicy, so the thought hit me to put a little spin on one of our all time favorite sandwiches. I resisted the urge to throw some jalapenos on there, being that it's kind of a breakfast sandwich, and I felt that might have been a little too much. But the pepper jack cheese and spicy ranch does give a really yummy kick to this traditional favorite.<br />
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Let me know what you think!! Enjoy your Saturday and Happy Father's Day!!<br />
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<b><u><a href="https://sites.google.com/site/foodsnotsprintablerecipes/extreme-blt">Printable Recipe</a></u></b><br />
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<b><span class="Apple-style-span" style="font-size: large;">Extreme BLT</span></b><br />
<span class="Apple-style-span" style="font-size: x-small;">serving size: 1 large sandwich</span><br />
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2 pieces of Sheepherder Bread or bread of your choice<br />
Mayo<br />
Spicy Ranch Dressing<br />
1 tomato, sliced<br />
1/2 an avocado, sliced<br />
3 or 4 leafs of iceberg lettuce<br />
2 slices of pepper jack cheese<br />
6 pieces of bacon<br />
ground black pepper<br />
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Prepare and slice tomatoes, avocado, lettuce, and pepper jack cheese. Set aside.<br />
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Coat 1 side of each slice of bread with first a thin layer of mayo, and then a little bit thicker layer of spicy ranch.<br />
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Here is about what you want to aim for. Thicker then the mayo, but just enough to give your sandwich some pop. Probably about 1 tablespoon of mayo to 2 or 3 tablespoons of spicy ranch per slice. Set aside.<br />
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Begin to brown bacon over medium to medium high heat, seasoning each side with ground black pepper. Flip as needed.<br />
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As bacon is cooking, start assembling sandwich by first layering lettuce over the bottom slice of bread. Then topping with sliced avocado. Set aside.<br />
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Place cooked bacon onto a plate lined with paper towels. Pat off access grease then immediately place onto avocado slices and top with pepper jack cheese.<br />
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Top cheese with tomato slices and add final slice of bread. Serve immediately while bacon is still hot.<br />
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<u><b><a href="https://sites.google.com/site/foodsnotsprintablerecipes/extreme-blt">Printable Recipe</a></b></u><br />
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Recipe from <a href="http://RecipeSnobs.com/">RecipeSnobs.com</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com0tag:blogger.com,1999:blog-811565698311610447.post-7518591730600971512013-06-13T11:36:00.000-07:002013-06-13T11:36:24.941-07:00Father's Day Lineup!! Hey Guys!! So obviously it's been a while since I've posted. I feel like I should give some kind of explanation, but to keep it short, life happened. The main contributor was that we took my oldest gluten free. If you don't know what that means, it means that we took wheat and most other grains out of his diet. Yeah. Huge adjustment. Had me just shy of a complete nerves breakdown. So to save my sanity I cut out pretty much anything that was not a complete necessity. My son is still gluten free, but we've learned how to live with the changes and now I'm ready to pick things up somewhat where I left off.<br />
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Although there will be some changes. For instance, you'll be seeing an assortment of gluten free and regular recipes from now on. I know there is a lot of you that aren't gluten free, but please don't be afraid to give these recipes a try. You can also easily modify most recipes too by just subbing for regular or gluten free flour to fit your lifestyle, so I hope this doesn't detract any of you from trying a recipe.<br />
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To catch you all up on what we have been up to since I last posted, other then adjusting to eating gluten free, we moved at the end of February to our new home. I love it here. We have an acre all to ourselves, and I've already gotten 3 goats and 5 chickens.<br />
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Isn't she so cute!! I intend on having a full fledged farm before long, but I'm still warming my hubby up to the idea :) But soon I'd like to get some horses, maybe a milking cow, and a miniature pig to go with my nigerian dwarf goats.<br />
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<span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;">After moving in, my husband decided to take our plan to "eventually update", into full on demo!! I agree, that the house needed it, as you can see from the before pictures above, but we had just moved in and gotten settled. It was a lot to take on all at once, but surprisingly it all only took 3 1/2 weeks, and was so worth the inconvenience of living in a construction zone. </span></div>
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Here is everything after. I am still in the process of putting my kitchen together. Since everything from my kitchen was in totes in the garage. We'll just say that it all needs a good cleaning before it's put in it's proper place. Which is taking twice as long as it normally would being that when you remodel and tear down walls and chip up tile, things get really, really dusty. So while I have a notebook full of ideas, cooking and baking has yet to occur in this kitchen. Shouldn't be to much longer though :)<br />
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In the meantime I wanted to list some of my old favorite recipes that would be perfect for Father's Day!! Enjoy!! And new recipes will be coming soon!!<br />
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<u><span class="Apple-style-span" style="font-size: large;">Breakfast In Bed Idea's!!</span></u><br />
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<a href="http://www.recipesnobs.com/2012/07/cinnamon-roll-pancakes.html"><img border="0" height="400" src="http://farm9.staticflickr.com/8286/7556628236_4b96344180_b.jpg" width="283" /></a></div>
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<a href="http://www.recipesnobs.com/2012/07/cinnamon-roll-pancakes.html">Cinnamon Roll Pancakes</a></div>
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<a href="http://www.recipesnobs.com/2012/06/bacon-potato-and-cheddar-frittata.html"><img border="0" height="400" src="http://farm8.staticflickr.com/7266/7460948970_13072c9f96_b.jpg" width="285" /></a></div>
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<a href="http://www.recipesnobs.com/2012/06/bacon-potato-and-cheddar-frittata.html">Bacon Potato and Cheddar Frittata</a></div>
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<a href="http://www.recipesnobs.com/2012/05/ultimate-sticky-buns.html"><img border="0" height="400" src="http://farm6.staticflickr.com/5311/7177171914_87d806b390_b.jpg" width="286" /></a></div>
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<a href="http://www.recipesnobs.com/2012/05/ultimate-sticky-buns.html">Ultimate Sticky Buns</a></div>
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<a href="http://www.recipesnobs.com/2011/12/stuffed-french-toast.html"><img border="0" height="400" src="http://farm8.staticflickr.com/7021/6499678107_075d25fa7c_b.jpg" width="266" /></a></div>
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<a href="http://www.recipesnobs.com/2011/12/stuffed-french-toast.html">Stuffed French Toast</a></div>
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<u><span class="Apple-style-span" style="font-size: large;">Desserts for Dad!!</span></u><br />
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<a href="http://www.recipesnobs.com/2012/07/snickers-brownies.html"><img border="0" height="400" src="http://farm8.staticflickr.com/7268/7603614484_0c78772b72_b.jpg" width="283" /></a></div>
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<a href="http://www.recipesnobs.com/2012/07/snickers-brownies.html">Snickers Brownies</a></div>
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<a href="http://www.recipesnobs.com/2012/03/peanut-butter-chocolate-chip-cupcakes.html"><img border="0" height="400" src="http://farm8.staticflickr.com/7065/6966030807_be4e9f450a_b.jpg" width="318" /></a></div>
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<a href="http://www.recipesnobs.com/2012/03/peanut-butter-chocolate-chip-cupcakes.html">Peanut Butter Chocolate Chip Cupcakes</a></div>
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<a href="http://www.recipesnobs.com/2012/03/chocolate-rolo-cookies.html"><img border="0" height="320" src="http://farm8.staticflickr.com/7043/7017972297_55d70a4a5b_b.jpg" width="400" /></a></div>
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<a href="http://www.recipesnobs.com/2012/03/chocolate-rolo-cookies.html">Chocolate Rolo Cookies</a></div>
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<a href="http://www.recipesnobs.com/2012/05/smores-monkey-bread.html"><img border="0" height="400" src="http://farm8.staticflickr.com/7220/7215988776_fd23f5811d_b.jpg" width="286" /></a></div>
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<a href="http://www.recipesnobs.com/2012/05/smores-monkey-bread.html">S'mores Monkey Bread</a></div>
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<a href="http://www.recipesnobs.com/2011/10/oreo-and-peanut-butter-brownie-cakes.html"><img border="0" height="400" src="http://farm7.staticflickr.com/6165/6266270417_3a69695469_b.jpg" width="266" /></a></div>
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<a href="http://www.recipesnobs.com/2011/10/oreo-and-peanut-butter-brownie-cakes.html">Oreo and Peanut Butter Brownie Cakes</a></div>
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<a href="http://www.recipesnobs.com/2011/07/peanut-buttercup-cheesecake.html">Peanut Buttercup Cheesecake</a></div>
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I realized after picking all these desserts that my current chocolate addiction is showing ;) Have an awesome weekend!!FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com4tag:blogger.com,1999:blog-811565698311610447.post-73546264333993187882012-07-31T08:06:00.003-07:002012-08-03T09:47:23.891-07:00Giveaway Winner!! and A Complete Wreck of a Kitchen<div class="separator" style="clear: both; text-align: center;">
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First, lets get to the giveaway winner!! I like to do things the old fashion way, but can I just say, Man this was a lot of writing! But now for the big moment!! And the winner is!!<br />
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Congratulations Katie Eckelmann from Chicago!! So excited for you :) and I hope you get as much use out of your new Dutch Oven as I do!!<br />
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I'm afraid I don't have a recipe to post today because until today my kitchen has been a construction zone. We have been renovating/remodeling and decided to do crown molding. Well between my kitchen, family room, and master bedroom it's been nothing but work around here for the past week and, as a result, hasn't given me much of a chance to squeeze into my kitchen and cook/bake. Here is the molding inside of my bedroom before getting painted.<br />
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And here is what my kitchen and family room looked like yesterday. I felt like I was contaminated with some disease and in an isolation bubble. Just best to get my already stir crazy kids out of the house at this point :/ But now you see why not a whole lot of baking has been going on.<br />
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And the finished molding!! Ok, so I still have some cleaning to do, and I still have to paint past my kitchen, but you get the general idea. So today, I'm getting back to some well needed time in the kitchen. I'm thinking bread today. Maybe banana. Been craving that something fierce :) Have an awesome day and I'll see you soon with some yummy recipes!!Anonymoushttp://www.blogger.com/profile/06758645105975025336noreply@blogger.com10tag:blogger.com,1999:blog-811565698311610447.post-90659693490595693632012-07-24T10:55:00.002-07:002012-07-24T11:13:12.428-07:00Sopapilla Cheesecake & Some Big Changes!!<div class="separator" style="clear: both; text-align: center;">
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Do you guys ever get to where you feel like everything in your life needs a little change? Maybe it's just me. Perhaps, since I'm inching closer to the big 3.0., I'm going through a mid-midlife crisis. But I've been feeling like everything needs a good updating!!<br />
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First, I started on my house. The before color was just coming in on me. So lighter and brighter we go, not to mention, a whole lot less country then before.<br />
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So, I'm not done yet. Still need to get some valances, pictures, and a few little space fillers, but it's a good start!!<br />
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<a href="http://cdn.homedit.com/wp-content/uploads/2011/08/DIY-Pallet-Floating-Shelving-System.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://cdn.homedit.com/wp-content/uploads/2011/08/DIY-Pallet-Floating-Shelving-System.jpg" width="266" /></a><a href="http://bulbtoblossom.files.wordpress.com/2012/05/mg_0340.jpg?w=640&h=1078" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://bulbtoblossom.files.wordpress.com/2012/05/mg_0340.jpg?w=640&h=1078" width="236" /></a></div>
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Here is the inspiration behind my remodel. I still have yet to find an old door that I love, but that will be an addition to.<br />
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So far though, I'm loving how it's turning out. A little masculine, a little feminine, a touch of shabby chic, and completely my style :)<br />
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More changes to come. You might be noticing my new watermarks on my photography. Yes, we are changing the name of my blog. Finally!! Been wanting to do this F.O.R.E.V.E.R!! But I'm horrible with the techie computer side of things, so haven't been able to. But we are going to be migrating from "Food Snots" to "Recipe Snobs" this week. I know there was a lot of you that have expressed attachment to the old name, and me as well, will be a little sad to see it go. But I feel we were able to keep the same feel and humor with the new name, so I'm hopeful that everyone will stay with me despite the change. I have already started moving stuff, but the one thing that wont transfer to a new name is the <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><a href="http://www.facebook.com/pages/Recipe-Snobs/298706603522108">Facebook Page</a></span> for my blog. <a href="http://www.facebook.com/pages/Recipe-Snobs/298706603522108">You'll have to go and like this page separately (click here to do so)</a>. In a way, I feel like I'm starting from square one all over again, which is a bit discouraging, and worrisome thinking that there may be a lot of people that don't make the change with me. But I just need to keep looking at the positives, and in the long run, I'm hoping this will be a necessary change that will benefit my blog later.<br />
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Just one last thing that I want to sharing from my world here in The Valley of the Sun, aka Phoenix Arizona. We have been having an amazing monsoon season!!<br />
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I love love love monsoon season. We actually get to experience weather!! Don't get me wrong. I love the three hundred and sixty odd day of sun we get a year, but it's nice for a change sometimes :) I took these pictures right before a big thunder storm hit and before I had to save my camera from the dust and retreat indoors to watch with fascinations. Brings to mind one of my most favorite saying, "God must be a painter."<br />
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Oh and I almost forgot!! The <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><a href="http://www.foodsnots.com/2012/07/whiskey-refried-beans-giveaway.html">giveaway</a></span> is open till Friday! <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><a href="http://www.foodsnots.com/2012/07/whiskey-refried-beans-giveaway.html">Click here to Enter!!</a></span><br />
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<span style="letter-spacing: 0px; text-decoration: underline;"><a href="https://sites.google.com/site/foodsnotsprintablerecipes/sopapilla-cheesecake">Printable Recipe</a></span></div>
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<span style="letter-spacing: 0px;">Sopapilla Cheesecake</span></div>
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2 cans crescent seamless dough sheet<br />
2 (8 ounce) packages cream cheese, softened<br />
1 cup + 3 tablespoons granulated sugar, divided<br />
1 teaspoon vanilla extract<br />
1/4 cup butter, melted<br />
Cinnamon, as per taste<br />
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Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, 1 cup sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and remaining sugar. Bake at 350 degrees for 20 to 30 minutes. Let cool on cooling rack for 10 minutes. Serve warm. Refrigerate any leftovers.<br />
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<span style="letter-spacing: 0px; text-decoration: underline;"><a href="https://sites.google.com/site/foodsnotsprintablerecipes/sopapilla-cheesecake">Printable Recipe</a></span></div>
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Recipe altered from <a href="http://myellowumbrella.blogspot.com/">myellowumbrella.blogspot.com</a>. Pallet idea from <a href="http://www.homedit.com/21-ways-of-turning-pallets-into-unique-pieces-of-furniture/">www.homedit.com</a>. Vintage door shelving from <a href="http://bulbtoblossom.com/2012/05/30/vintage-door-decorative-functional-illuminating/">bulbtoblossom.com</a></div>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com4tag:blogger.com,1999:blog-811565698311610447.post-71854795684837275992012-07-19T07:50:00.000-07:002012-07-19T08:11:29.463-07:00Snickers Brownies<div class="separator" style="clear: both; text-align: center;">
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First, please don't forget to enters the <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><span style="letter-spacing: 0px; text-decoration: underline;"><a href="http://www.foodsnots.com/2012/07/whiskey-refried-beans-giveaway.html">giveaway</a></span></span>!!<br />
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Some lucky person is going to get this amazing Lodge 6 Quart Color Dutch Oven, and that person could totally be you. <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><span style="letter-spacing: 0px; text-decoration: underline;"><a href="http://www.foodsnots.com/2012/07/whiskey-refried-beans-giveaway.html">So, click here and go enter!!</a></span></span> Then come back to this recipe cause it is phenomenal!!<br />
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Second, I'm just gonna point out the obvious of how contradictory this little conversation we're about to have is to this post, but oh well. All you people out there with a smart phone, and who are either trying to loose weight, struggle with their weight, or are like me and obsess about what they eat. I found this really cool app on my phone called <span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 18px;"><span style="letter-spacing: 0px; text-decoration: underline;"><a href="http://www.myfitnesspal.com/">My Fitness Pal</a></span></span>. I love it cause when do you not have your phone accessible? Like never. Maybe when you are in the shower, but it's always close. Right?! So you put in your current weight, your goal weight, and it calculates how many calories you can have. You log in your food and water intake, add when and what you did for exercise and it takes all the guess work out of maintaining/loosing weight. If you have it or decide to get it, look me up and we can support/cheer each other on. I'm under FoodSnots of course!! What else ;)<br />
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K, so enough talk about watching calories, cause right now we're gonna blow that out of the water. Check out these brownies!! Most fudge brownie on the bottom, nougat center, crunchy peanuts, ooey-gooey butterscotch caramel and an extra layer of chocolate. The best parts of a Snickers candy by intensified. Honestly, if this doesn't make you want to lick your screen, then I give up ;) Enjoy!!<br />
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<span style="letter-spacing: 0px; text-decoration: underline;"><a href="https://sites.google.com/site/foodsnotsprintablerecipes/snickers-brownies">Printable Recipe</a></span></div>
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<span style="letter-spacing: 0px;">Snickers Brownies</span></div>
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<b>Brownie Layer</b></div>
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1 box fudge brownie mix (make sure it's a box that will make 9 x 13 in. brownies)</div>
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1/4 cup hot fudge topping</div>
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1/4 cup unsalted butter</div>
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1 cup granulated sugar</div>
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1/4 cup evaporated milk</div>
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2 (7 ounce) jars marshmallow creme</div>
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1/4 cup peanut butter</div>
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1 1/2 cups salted peanuts, roughly chopped</div>
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1 teaspoon vanilla</div>
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<b>Caramel Layer</b></div>
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1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson's Butterscotch Caramel</div>
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<b>Candy Bar Topping</b></div>
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1 1/4 cups chocolate chips</div>
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1/4 cup peanut butter</div>
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Prepare brownie mix according to package directions for a 9x13-inch pan.</div>
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Add 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter.</div>
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Bake as per packaged direction. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.</div>
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Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil.</div>
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Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth.</div>
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Turn off heat and fold in peanuts.</div>
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Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes, to speed up the process.)</div>
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Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)</div>
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Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.</div>
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<b><span style="letter-spacing: 0px; text-decoration: underline;"><a href="https://sites.google.com/site/foodsnotsprintablerecipes/snickers-brownies">Printable Recipe</a></span></b></div>
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Recipe from <a href="http://www.jaseyscrazydaisy.com/2012/02/snickers-brownies.html">www.jaseyscrazydaisy.com</a>.<br />
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<object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" height="200px" id="Player_a528fa84-0f9a-457a-b069-a04ad8876b19" width="600px"> <param NAME="movie" VALUE="http://ws.amazon.com/widgets/q?rt=tf_cw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Ffood0276-20%2F8010%2Fa528fa84-0f9a-457a-b069-a04ad8876b19&Operation=GetDisplayTemplate"><param NAME="quality" VALUE="high"><param NAME="bgcolor" VALUE="#FFFFFF"><param NAME="allowscriptaccess" VALUE="always"><embed src="http://ws.amazon.com/widgets/q?rt=tf_cw&ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Ffood0276-20%2F8010%2Fa528fa84-0f9a-457a-b069-a04ad8876b19&Operation=GetDisplayTemplate" id="Player_a528fa84-0f9a-457a-b069-a04ad8876b19" quality="high" bgcolor="#ffffff" name="Player_a528fa84-0f9a-457a-b069-a04ad8876b19" allowscriptaccess="always" type="application/x-shockwave-flash" align="middle" height="200px" width="600px"></embed></OBJECT> <noscript>&amp;amp;lt;A HREF="http://ws.amazon.com/widgets/q?rt=tf_cw&amp;amp;amp;ServiceVersion=20070822&amp;amp;amp;MarketPlace=US&amp;amp;amp;ID=V20070822%2FUS%2Ffood0276-20%2F8010%2Fa528fa84-0f9a-457a-b069-a04ad8876b19&amp;amp;amp;Operation=NoScript"&amp;amp;gt;Amazon.com Widgets&amp;amp;lt;/A&amp;amp;gt;</noscript></div>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com8tag:blogger.com,1999:blog-811565698311610447.post-18359469984787578562012-07-16T09:59:00.000-07:002012-07-29T21:01:47.697-07:00Whiskey Refried Beans & A Giveaway!!!<div class="separator" style="clear: both; text-align: center;">
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<span style="letter-spacing: 0px; text-decoration: underline;">Giveaway Closed</span></div>
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Hey everyone!! So three monumental things happened to me this weekend! 1) It actually rained here in Arizona! So much so that everything was flooded. Love it! 2) I caved and finally got a smart phone. My husband has been trying to convince me to get one for probably over two years, but I was completely against them, but now that he got a new phone, his old one was just sitting around the house. So... it had to get used right. I mean, that's just waistful. So I did it. Made the commitment, and so for so good (fingers crossed). I have extremely bad luck with phones. Which is why I prefer the cheapie, just has the necessities, phones. But, I am vowing to take care of this one!! 3) And last, I repainted my kitchen/family room. Ok, these might not quite be momentous, but I'm excited!! (Not to mention, if you have followed my blog, you know I'm a little over enthusiastic about, well, everything ;)<br />
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So with all that fun great stuff, and the fact that it's my birthday this month, making me in an even better mood, I wanna do a <u>giveaway</u>!! I have recently discovered how much I love cast iron. I literally gave all my old pots and pans away and have completely converted. It's just amazing, and I don't have to worry about any teflon, or any of that crap, getting into my food. I just love it!! So, I figured with this new found love, I'd giveaway a Lodge Color Dutch Oven!!<br />
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<a href="http://ecx.images-amazon.com/images/I/41rbpv-CwFL._AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/41rbpv-CwFL._AA300_.jpg" /></a><a href="http://ecx.images-amazon.com/images/I/41lgZvGPnLL._AA300_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/41lgZvGPnLL._AA300_.jpg" /></a>The person that wins this giveaway will get either a Island Spice Red, or Caribbean Blue, 6 Quart Lodge Color Dutch Oven. Your choice on the color!!</div>
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<a href="http://ecx.images-amazon.com/images/I/416BoDRXntL._AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://ecx.images-amazon.com/images/I/41EPdWomVNL._AA300_.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/41EPdWomVNL._AA300_.jpg" /></a><a href="http://ecx.images-amazon.com/images/I/416BoDRXntL._AA300_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><img border="0" src="http://ecx.images-amazon.com/images/I/416BoDRXntL._AA300_.jpg" /></div>
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<span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 36px;">How To Enter!!</span><br />
<span class="Apple-style-span" style="font-family: 'Handwriting - Dakota'; font-size: 24px;">You have the capability to entering 4 times. 1 for each task completed!!</span><br />
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(This giveaway is only being offered to those residing in the USA. Sorry, shipping is just too crazy to send elsewhere.)<br />
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<span class="Apple-style-span" style="color: #990000; font-family: 'Handwriting - Dakota'; font-size: large;"><b><span style="letter-spacing: 0px;"><u>Giveaway Closes Friday, July 27th</u></span></b></span><br />
And that's it!! You can enter a total of 4 times, and you must both, leave a comment as stated in step 4, and live in the United States. It's just to hard to try and figure out, ok this person just like my Facebook, but didn't comment. Are they wanting to enter? So please remember to comment :) And Good Luck!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/whiskey-refried-beans">Printable Recipe</a><br />
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<b>Whiskey Refried Beans</b><br />
2 tablespoons vegetable oil<br />
1 large onion, diced<br />
2 garlic cloves, minced<br />
1/2 jalapeno, seeded and minced<br />
12 cups warm water<br />
1 1/2 tablespoon brown sugar<br />
3 1/2 cups pinto beans<br />
3 tablespoons Jack Daniel's Whiskey<br />
1/2 teaspoon ground pepper<br />
1 teaspoon salt<br />
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In large pot, or dutch oven, warm oil over medium heat. Add onion, garlic, and jalapeno. Cook for a couple of minutes, until onions start to turn translucent and garlic becomes fragrant.<br />
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Add remaining ingredients.<br />
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Turn heat up to high and bring to a hard boil. Boil for 2 minutes.<br />
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Turn heat down to about medium-low. You just want the mixture to lightly simmer. Cover and cook for 2 to 3 hours, checking and stirring beans about every 30 minutes to an hour. (Depending on your altitude and the beans, you may have to add water during cooking process.)<br />
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When beans have cooked, uncover and turn off the heat. Let cool for about 5 minutes.<br />
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Add cooled beans to a food processor and process until mixture is almost smooth, but still has small bean particles remaining. Serve immediately or store in an air tight container in the refrigerator.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/whiskey-refried-beans">Printable Recipe</a><br />
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So I must confess, I am a recipe blog junky. I try to limit my time on the computer being as I'm on here so much for blogging, but if I'm not editing photos or blogging, I'm most likely stocking my favorite food blogs. If you don't believe me, you should see <a href="http://pinterest.com/foodsnots/">my Pinterest</a> account. 99.99% of my pins revolve around food, and is where I first saw this amazing recipe. <a href="http://www.recipegirl.com/">Recipe Girl</a> is one of the blogs that I peek in on from time to time, and secretly aspire to be like. I mean seriously, just the imagination to think up this decadent breakfast is amazing.<br />
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And I have to say, these beautiful pancakes are just that, completely amazing!! And they are really much easier then you would think. I was actually surprised by how easy they were. Probably only takes about 5 extra minutes then it would take making normal pancakes.<br />
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Not to mention, they do taste almost exactly like a cinnamon roll. I did change the cream cheese glaze just a little. If you see in the pictures of me preparing the frosting, the end product came out kind of brownish looking. So I ended up adding some more powdered sugar and a little milk to bring the color back to a pretty white, but you can also easily avoid having to do this by using imitation vanilla extract which is clear and wont discolor your glaze. That is only if you are as picky as me by how your food appears though.<br />
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Just one last picture to portray how amazing these are. Doesn't it just make you want to take a bite!! Seriously, no better way to begin the day ;) Enjoy!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/cinnamon-roll-pancakes">Printable Recipe</a><br />
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<b>Cinnamon Filling</b><br />
4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)<br />
1/4 cup + 2 tablespoons packed light brown sugar<br />
1/2 tablespoon ground cinnamon<br />
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<b>Cream Cheese Glaze</b><br />
4 tablespoons (1/2 stick) unsalted butter<br />
2-ounces cream cheese, at room temperature<br />
3/4 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
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<b>Pancakes</b><br />
1 cup all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup milk<br />
1 large egg, lightly beaten<br />
1 tablespoon canola or vegetable oil<br />
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<b>Prepare the cinnamon filling</b>:<br />
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In a medium bowl, stir together the butter, brown sugar, and cinnamon.<br />
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Scoop the filling into a quart-sized heavy zip baggie and set it aside.<br />
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<b>Prepare the glaze</b>:<br />
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In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth.<br />
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Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.<br />
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<b>Prepare the pancake batter</b>:<br />
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In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).<br />
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<b>Cook the pancakes</b>: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or I used a 1/4 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle about 4-inches in diameter (I did not have to do this because my batter was thin enough to spread out by itself). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner (you may need to knead the cinnamon filling before clipping the bag, as the filling tends to separate a little).<br />
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When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl, just as you see in a regular cinnamon roll (be careful not to get the filling to close to the side. You want to keep it about a 1/4 of an inch away from the edge or it will bleed over). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well.<br />
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When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.<br />
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<b>Yields</b>: Eight 4-inch pancakes<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/cinnamon-roll-pancakes">Printable Recipe</a><br />
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Recipe from <a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/">www.RecipeGirl.com</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com11tag:blogger.com,1999:blog-811565698311610447.post-89438785060590557042012-07-09T09:22:00.004-07:002012-07-09T09:23:38.692-07:00Sirloin and Summer-Vegetable Kebabs with Gorgonzola Port Sauce<div class="separator" style="clear: both; text-align: center;">
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Hey everyone!! Hope you all had a fabulous holiday last week! So, guess what!? It's my birthday this month. We won't talk about how old I am. Not that I'm ashamed of it, and NO!! I'm not sensitive at all about it. Even if now I'm only going to be 2 years away from turning the be 3.0. Ugh!! How did I get so old so fast. And is it normal that I still feel 16 in my mind? Well, I guess it's true what they say. "You are only as old as you feel." And just to set things straight, I still feel like a teenager. So we aren't gonna talk about my waxing old in years.<br />
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But, guess how spoiled I am :) This is my early birthday present!! Ah!! Love it! It's a charcoal grill and smoker! Yes, you might be thinking at this very moment, "What kind of girl wants a grill/smoke?" (And yes, I just referred to myself as a girl, cause the age thing is a bit tender.) Well, this girl!! I've been wanting one since before Christmas, and unlike other smoker/grill combo's, this thing was actually pretty affordable. And by affordable I mean, I didn't have to sell any of my major organs to feel guilt-free in asking for it.<br />
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I'm also really excited cause, well lets just be honest, I've put on a couple pounds since my cruise. Ok, less like a couple pounds, and more like 5. Damn cruise!! I was doing so good not eating an obnoxious amount of sweets, and that thing totally ruined me. So now, it's time to buckle down and get back into my routine of healthy eating to cut these pounds. Not that I plan on not making sweets, but I just don't plan on eating a whole lot of them. Too, I've been wanting to put more hardy meal on here for so long. So here is my motivation :) Enjoy and hoping you an amazing Monday!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/sirloin-and-summer-vegetable-kebabs-with-gorgonzola-port-sauce">Printable Recipe</a><br />
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<b>Sirloin and Summer-Vegetable Kebabs</b><br />
1 pound beef sirloin tips (cut into 1 1/2-inch pieces)<br />
2 tablespoons balsamic vinegar<br />
1 tablespoon soy sauce<br />
1/4 teaspoon freshly ground pepper<br />
1 medium zucchini<br />
1 small yellow summer squash<br />
1 onion<br />
1 red bell pepper<br />
Olive oil<br />
<br />
<b>Gorgonzola Port Sauce</b><br />
1/2 cup mayonnaise<br />
1/2 cup sour cream<br />
2 ounces gorgonzola cheese<br />
1/8 teaspoon kosher salt<br />
1/2 teaspoon ground black pepper<br />
1 teaspoon chopped garlic<br />
1 1/2 teaspoons port wine<br />
3 teaspoons milk<br />
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Marinate beef sirloin tips in balsamic vinegar, soy sauce, and freshly ground pepper in a shallow dish for 30 minutes. Soak 4 wooden skewers in water. Meanwhile, slice zucchini and summer squash into 1/2-inch rounds. Cut onion into wedges and red bell pepper into 1-inch pieces.<br />
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Prepare sauce by combining all ingredients except gorgonzola in mixing bowl. Mix thoroughly using a whisk. Add gorgonzola cheese and blend well. Cover and refrigerate. (Sauce will stay good for 5 days)</div>
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Heat grill to medium-high. Thread beef onto skewers, alternating with vegetables. Drizzle olive oil over kebabs and grill for 7 to 8 minutes per side. Serve kebabs immediately with sauce.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/sirloin-and-summer-vegetable-kebabs-with-gorgonzola-port-sauce">Printable Recipe</a><br />
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Kebab recipe from <a href="http://www.marthastewart.com/">www.marthastewart.com</a>. Sauce recipe from <a href="http://www.wafb.com/">www.wafb.com</a>.<br />
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Good morning!! It's almost the 4th! So I wanted to add this recipe cause it is so super easy, if you are looking for a last minute red, white, and blue dessert.</div>
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I love this dessert cause it's gorgeous, patriotic, and it's like a deluxe strawberry shortcake. It's so good! Note to everyone though: If you want to do the sparklers, use cake sparklers. I guess they have specific sparklers, and I didn't use them, and got junk all over the top of my tart. I had to re-wash the blueberries and scrape off some of the mascarpone topping before I could serve it. So don't do that.</div>
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And if I don't see/post/talk to you before then, Happy National Independence!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/red-white-and-blue-berry-trifle">Printable Recipe</a><br />
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<b>Red, White, and Blue Berry Trifle</b><br />
1 1/2 pounds raspberries or strawberries<br />
3/4 cup confectioners' sugar, divided<br />
1/4 cup cold water<br />
16 ounces mascarpone cheese<br />
2 cups cold heavy cream<br />
1 teaspoon pure vanilla extract<br />
Fine salt<br />
20 to 24 ladyfingers<br />
3/4 pound blueberries<br />
<br />
In a medium bowl, combine berries with 1/4 cup confectioners' sugar and water (if using strawberries, mince up into small pieces first). With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.<br />
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Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the berry mixture (you are going to have to cut up the ladyfingers so they fit, as shown above). With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, berries, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly cover with plastic, up to 3 days. To serve, unmold trifle and peel away parchment.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/red-white-and-blue-berry-trifle">Printable Recipe</a><br />
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Recipe altered from <a href="http://www.marthastewart.com/852382/red-white-and-blue-berry-trifle?czone=holiday/sixty-days-of-summer/recipes-ideas&center=276964&gallery=275196&slide=852382">www.marthastewart.com</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com4tag:blogger.com,1999:blog-811565698311610447.post-60582030439664307822012-06-28T07:58:00.000-07:002012-06-28T07:59:28.127-07:00Bacon Potato and Cheddar Frittata<div class="separator" style="clear: both; text-align: center;">
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Good morning everyone!! I thought it would be a good idea to add a really easy breakfast recipe for all of you that are having family over for the holiday. This recipe is amazing! I just used some left over baked potatoes. Then you just chop everything, throw it all together and bake. So super easy. I had to cook mine for longer then the instruction asked for, so be aware of that. But this recipe was so simple, and really delicious!! Enjoy :)<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/bacon-potato-and-cheddar-frittata">Printable Recipe</a><br />
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<b>Bacon Potato and Cheddar Frittata</b><br />
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10 large eggs</div>
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1/2 cup 2% milk</div>
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1/2 tsp. salt</div>
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1/2 tsp. pepper</div>
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1/2 tsp. chili flakes (optional)</div>
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3 cups diced roasted potatoes<br />
1/2 pound crisp cooked bacon, chopped<br />
1/2 pound diced aged cheddar cheese<br />
1/4 cup chopped chives<br />
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Preheat oven to 350 degrees F.<br />
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In a medium bowl, whisk eggs, milk, salt, pepper and chili flakes together. Set aside.<br />
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Heat a 12-inch oven safe skillet on the stove. Coat with non-stick spray on the bottom and sides of the skillet. When the skillet gets hot, remove from the heat and add the roasted potatoes, bacon, cheddar, and chives, layering evenly throughout.<br />
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Pour egg mixture over layers and bake for about 25 minutes or until the eggs have set at the center. Serve immediately.<br />
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Serves 6 to 8.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/bacon-potato-and-cheddar-frittata">Printable Recipe</a><br />
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Recipe altered from <a href="http://www.rockrecipes.blogspot.ca/">www.rockrecipes.blogspot.ca</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com2tag:blogger.com,1999:blog-811565698311610447.post-49189107477471835922012-06-25T11:01:00.000-07:002012-06-25T11:01:08.841-07:00Sugar Cookie 4th of July Fruit Tart<div class="separator" style="clear: both; text-align: center;">
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Hey Everyone!! Hope everyone is having a fabulous Monday. Me on the other hand, has a serious case of the "Mondays". I just can not seem to get going today for the life of me. Maybe a really cold shower will clear up my head. Going to have to experiment on that after I'm done with this post. I guess that is what I get for taking NyQuil at midnight. I just couldn't sleep, and NyQuil always nocks me out. But, I guess your suppose to be able to get a solid 8 hours of sleep or something like that when taking, and my boys that have decided to wake up at 6:30am. Every. Single. Morning. had other plans in mind. Food for thought when taking for next time.<br />
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But now that the week is officially started, time to get back to business!! I, for one, have a lovely pile of clean clothes that have been neglected all weekend. And when I say pile, I mean the equivalent of a small mountain. I know! I know! If I had never neglected it in the first place, it would have never gotten that bad. Well, in my defense... Um... Ok I have no excuse other then, I REALLY HATE laundry, ok!! It's not the putting it in the washer to the dryer that kills me. It's that fact that I spend all that time folding and hanging to put them away, and literally two seconds later my kids are looking for their 4th pair of clothes to wear for the day, and they all end up all over the floor anyways. Come on moms?! You know what I'm talking about!! But apparently, my husband is not a fan of "Mount Clothing" that has established a foundation on my side of the bed. (Sigh)<br />
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But enough of my Monday morning!! You gotta do what you gotta do, so there is no point in grumbling about it (even if it does make me feel better ;).<br />
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Anyways, here is a fabulous dessert that kind of kills 2 birds with one stone. (I'm in the mood to use the word fabulous an obscene amount of times btw, bare with me) The recipe I stole this idea from used the cookies in the tart as decor. But I was thinking, how great is it when you are crazy stressed getting ready for your holiday activities, and you all know you've been there, to not have to make a second batter. You could just double the tart crust recipe, roll out your cookies, and bam!! Two desserts for the 4th. A tart for the adults, and cookies for the kids. Or you can go ahead and put the cookies in the tart too, which looks fabulous too :) Either way, super fun, cute, and fabulous ;) dessert for the 4th!! Enjoy!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/sugar-cookie-4th-of-july-fruit-tart">Printable Recipe</a><br />
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<b>Sugar Cookie Crust</b><br />
1/2 cup granulated sugar<br />
1/2 cup powdered sugar<br />
1 cups shortening<br />
1/2 teaspoon vanilla<br />
1 large egg, beaten<br />
2 cups + 2 tablespoons cake flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon baking powder<br />
1/8 teaspoon salt<br />
sugar, for decorating (optional)<br />
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<b>Filling</b><br />
14 ounce can (1-1/3 cups) sweetened condensed milk<br />
1/2 cup dairy sour cream or light dairy sour cream<br />
1/2 teaspoon finely shredded lemon or lime peel<br />
1/3 cup lemon or lime juice<br />
1/2 cup fresh blueberries<br />
3/4 cup fresh raspberries<br />
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Red, White, and Blue Sprinkles for cookie accent (optional)<br />
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Preheat oven to 350 degrees F. In a medium bowl, add sugars and shortening.<br />
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Cream together. Mix on slow speed 30 seconds, then scrape down the bowl with a spatula. Increase speed to medium and mix 3 minutes. Slowly add vanilla and beaten egg while mixing.<br />
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In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl.<br />
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Mix on slow speed until just blended. Do not over mix.<br />
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Using floured hands, press 3/4 dough into a 9 1/2" tart pan with removable bottom. Set extra dough aside.<br />
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Lightly sprinkle crust with sugar, is desired, and bake at 350 degrees F for 12 to 15 minutes, or until golden.<br />
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As soon as your crust is finished, you'll notice the middle has risen up. Using a spatula, lightly press center of crust back down. Place crust in pan on cooling rack to cool.<br />
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Meanwhile, roll out extra dough onto a lightly floured surface. Using a star cookie cutter, cut dough into different size stars. Place cutouts on an ungreased baking sheet. If desired, drop red, white, and blue sprinkles onto the center of uncooked cookies and press down very lightly. Sprinkle sugar over cookies if desired. Bake at 350 degrees F for 6 to 8 minutes. Place cookies on cooling rack to cool. Let cookies and crust cool completely.<br />
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For filling, in a mixing bowl combine condensed milk, sour cream, lemon or lime peel, and juice. Stir about 3 minutes or until mixture is thickened. Once crust has cooled completely, fill crust with filling, cover and place in fridge for 1 hour to allow filling to firm.<br />
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Before serving, assemble tart. Loosen and remove sides of pan from crust. Transfer crust to a platter, leaving bottom of pan under crust. Top filling with berries.<br />
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Decorate tart as desired by placing cookies either around, in filling, over crust, etc. Cut and serve.<br />
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Makes about 12 servings.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/sugar-cookie-4th-of-july-fruit-tart">Printable Recipe</a><br />
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Cookie/Crust recipe adapted from <a href="http://www.food.com/recipe/world-famous-paradise-bakery-sugar-cookies-150131">www.food.com</a>. Tart recipe altered from <a href="http://www.bhg.com/recipe/tarts/red-white-and-blue-tart/">www.bhg.com</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com1tag:blogger.com,1999:blog-811565698311610447.post-15789278076635038192012-06-22T15:17:00.003-07:002012-06-22T15:18:20.873-07:00No Sew!! 4th of July Tank<div class="separator" style="clear: both; text-align: center;">
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As promised, super cute and easy, no sew 4th of July tank tops!! Let's just get this out in the open right now, I do not craft! It's not that I don't find it appealing or that I can't find cute ideas that I would like to mimick. It's because, well, I absolutely suck at it. But I actually did this one, and I think it turned out pretty cute! So, even though this isn't really a recipe or food related, I figured I would share it anyways.<br />
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Here is what it looks like on. I made one for me, my 2 sisters, and mom so we can be all matching at the parade. Fun, right!? I'm so super excited!<br />
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A couple of thins before you begin though. This works best if you find a shirt with pretty thin material. It just hangs better. Also, try your shirt on before you begin, and figure out where you want your blue area to be. My first shirt I made, the star area was way to small and just didn't look good. I like the stars best when they go down to your waist, but figure out what you like and mark it before you start. Other then that, your set to go. Here are the instructions, and Good Luck!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/no-sew-4th-of-july-tank">Printable Instructions</a><br />
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<b>Materials:</b><br />
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Plain white T-shirt one size larger than you normally wear (Unless you want it tight)<br />
Pair of Scissors<br />
Red and Blue Spray Paint<br />
Painters tape<br />
Paper stars<br />
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For the stars, use clip art or google stars. Print out your favorite and cut out. Arrange and tape stars onto upper left side of shirt.<br />
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First, place full strip of tape across shirt under where the stars. Cut a second strip of tape in half and place vertically to line stars in the center upper part of shirt.<br />
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Continue to place strips of tape across open area on shirt, spacing and aligning equally across the shirt. (Strips don't have to be perfect. Just eyeball it.)<br />
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Take shirt outside and lay on a surface that you don't mind getting paint on (like an old sheet or a tarp). Using paper, cover the striped area of shirt and spray the star area blue.<br />
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Remove paper and cover star area as you spray striped red.<br />
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Let shirt sit for a couple hours to dry before removing stars and tape. If desired for a darker color, do a second coat at this point and after letting dry completely, then peel off the tape/stars.<br />
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Follow this video and cut your tank to desired style.<br />
<span class="Apple-style-span" style="color: #666666; font-family: 'Rock Salt'; font-size: 13px; font-style: italic; line-height: 20px;"><b style="background-color: white;"><span class="Apple-style-span" style="font-size: medium;"><a href="http://youtu.be/sZlW6GspLls">http://youtu.be/sZlW6GspLls</a></span></b></span><br />
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After you have finish, turn inside out, wash and dry shirt. Then show it off!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/no-sew-4th-of-july-tank">Printable Instructions</a><br />
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Shirt idea from <a href="http://www.klejeune.blogspot.com/">www.klejeune.blogspot.com</a>.<br />
<div class="post-footer" style="color: #999999; font-family: 'Rock Salt'; font-size: 13px; font-style: italic; font: normal normal normal 78%/normal 'Coming Soon'; letter-spacing: 0.1em; line-height: 1.4em; margin-bottom: 0.75em; margin-left: 0px; margin-right: 0px; margin-top: 0.75em; text-transform: uppercase;">
</div>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com21tag:blogger.com,1999:blog-811565698311610447.post-42583137573055804752012-06-20T09:11:00.000-07:002012-06-22T15:18:37.756-07:004th of July Line Up!!<br />
What are you doing for the 4th of July?! Not sure yet? Well, here are some recipes to get your creative juices flowing. Chances are that you are either throwing, or going to a barbecue. So here are some awesome dishes and sides for a barbecue. Not to mention some super yummy patriotic desserts ;) Hope this gets you thinking, and will have more 4th of July recipe's to come in the next week!! (Please forgive the quality in some of the pictures. Some are from when I started the blog, but I wanted to include them cause I still absolutely love the recipe.)<br />
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<b><span class="Apple-style-span" style="font-size: large;"><u>Barbecue Dishes & Sides</u></span></b></div>
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<span class="Apple-style-span" style="font-size: large;"><b><u>Patriotic Desserts</u></b></span></div>
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<tr><td style="text-align: center;"><a href="http://www.foodsnots.com/2011/05/root-beer-float-cupcakes.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIfvuk728soApQFEYsNAcLodZ6W2A4UXvjWWHEuDqbmmtBr5qMWnSY5D8MTkHsDdDBNlUPCIF1klWUhCrm9HLRh_kGeiNubwzX6rhgjn0nkSjX8OE1ttBAVP2-7MPlu4xUmU51_FguWhTm/s320/root-beer-float-cupcakes.JPG" width="320" /></a></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodsnots.com/2011/07/smores-stuffed-brownies.html">S'mores Stuffed Brownies</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.foodsnots.com/2011/05/death-by-oreo-cupcakes.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82IrOxzkctlaxp92SFIUJFzZFjNbLkDDeSO8Qmk0WgR_LH80UvK86_-i7yQl8kd87moOSvXC8XfHYYpNbyeEfLnDEnb7GuVtRBUJGvQoNw1YvRmlOwE-ig_1exE1v4P94REMBbpRjMOtN/s320/IMG_3371.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodsnots.com/2011/05/death-by-oreo-cupcakes.html">Death By Oreo Cupcakes</a></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.foodsnots.com/2011/06/fireworks-cupcake-towers.html" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://farm6.static.flickr.com/5156/5872153072_31984dc813_b.jpg" width="265" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.foodsnots.com/2011/06/fireworks-cupcake-towers.html">Fireworks Cupcake Towers</a></td></tr>
</tbody></table>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com1tag:blogger.com,1999:blog-811565698311610447.post-3397987578125076512012-06-18T08:17:00.001-07:002012-06-18T08:17:56.067-07:00Chocolate Cheesecake Cake<div class="separator" style="clear: both; text-align: center;">
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I hope everyone had an great weekend, and all the amazing dad's out there had a awesome Father's Day!!<br />
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This is what I made for yesterday. It's chocolate cheesecake, sandwiched between moist decadent chocolate cake, and frosted with even more chocolate. Probably more of a girls dessert, being that it's chocolate, on chocolate, with yet even more chocolate!! But my hubby love's cake, so it was a good compromise :) Seriously, if you are in need of a chocolate fix, this is the fabulous! Enjoy!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/chocolate-cheesecake-cake">Printable Recipe</a><br />
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<b>Chocolate Cheesecake</b><br />
5 ounces bittersweet chocolate (70% cocoa), chopped<br />
Two 8-ounce packages cream cheese, at room temperature<br />
1/2 cup + 3 tablespoons granulated white sugar<br />
2 tablespoons unsweetened cocoa powder<br />
2 large eggs<br />
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<b>Chocolate Cake</b><br />
1 3/4 cups all-purpose flour<br />
1 1/2 cups granulated white sugar<br />
2/3 cup unsweetened cocoa powder (not Dutch process)<br />
1 1/2 teaspoons baking soda<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon instant espresso powder<br />
3 large eggs, at room temperature<br />
1 1/4 cups 2% milk, divided<br />
3/4 cup unsalted butter, at room temperature<br />
1 teaspoon vanilla extract<br />
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<b>Chocolate Sour Cream Frosting</b><br />
2 cups semisweet chocolate chips<br />
1/2 cup (1 stick) unsalted butter, at room temperature<br />
1 cup sour cream<br />
2 tablespoons light (white or golden) corn syrup<br />
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<b>Prepare the cheesecake layer</b>: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the side of the pan (you want to seal it so the water from the water bath doesn't seep into the pan). Place chocolate in a medium glass bowl. Melt in the microwave in 30 second bursts until the chocolate is melted and smooth, stirring after each burst. Set the chocolate aside and let it cool off until it is lukewarm but still pourable. In a large bowl, use an electric mixer to mis the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and cocoa powder and blend until incorporated, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Mix in the lukewarm chocolate. Mix until smooth. The batter will be very thick- scrape it into the prepared pan and smooth the top. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for about 35 to 45 minutes. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the refrigerator and let the cheesecake cool completely overnight.<br />
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<b>Prepare the cake layers</b>: Preheat oven to 350 degrees F. Grease the flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Add espresso powder, eggs, 1/4 cup of milk, butter and vanilla to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape side and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Add the remaining milk and beat on low speed for 15 to 30 seconds, until just blended. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 seconds, until just blended. Spread the batter evenly into prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.<br />
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<b>Prepare the frosting</b>: In a large microwave-safe bowl, combine the chocolate chips and butter. Microwave 1 to 2 minutes, stopping every 30 seconds to stir, until melted and smooth. Whisk the sour cream and corn syrup into the chocolate mixture until smooth. Cover and refrigerate for at least 30 minutes or until firm enough to spread.<br />
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<b>Assemble the cake!!</b> Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the fridge, take off the side of the pan, and slide a knife until the parchment to remove the cheesecake from the pan. Peel off the parchment. Place the cheesecake layer on top of the first cake layer. If the cheesecake layer turns out to be slightly larger round then your cake, gently shave off some of the exterior of the cheesecake (with a sharp knife) to get it to the same size as your cake layers. Place the 2nd cake layer on top of the cheesecake.<br />
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<b>Frost the cake</b>: Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any crumbs into the bowl of frosting). Don't worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to "set" the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. Refrigerate until ready to serve. Refrigerate any leftovers.<br />
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Yield: 12 to 14 servings<br />
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www.FoodSnots.com<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/chocolate-cheesecake-cake">Printable Recipe</a><br />
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Recipe from <a href="http://www.recipegirl.com/">www.recipegirl.com</a>.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com4tag:blogger.com,1999:blog-811565698311610447.post-56116050344341576172012-06-12T09:11:00.001-07:002012-06-12T09:12:48.684-07:00California Salad<div class="separator" style="clear: both; text-align: center;">
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I'm back!! I took a little vacation to go take care of my little sister, who just found out that she's pregnant! Yay!! They have been trying to get pregnant for about a year and a half, so we are all super excited for her :) So I went up for the week to take care of her, fix her meals, help clean up, etc. She gets morning sickness pretty bad, so I had to go fulfill my big sister role.<br />
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But, now that I'm back, I figured I'd post a super easy, completely delicious salad recipe!! This is my favorite salad of all time. It's crunchy from the walnuts, a little bitter from the gorgonzola, and tangy sweet from the Raspberry Walnut Vinaigrette. Not to mention, it's packed with flavor!! Simply amazing! Enjoy :)<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/california-salad">Printable Recipe</a><br />
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<b>California Salad</b><br />
4 cups mixed salad greens<br />
2 tablespoons chopped walnuts<br />
6 slices roma tomato<br />
2 tablespoons crumbled gorgonzola cheese<br />
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<b>Raspberry Walnut Vinaigrette</b><br />
1 cup raspberry jam<br />
1/4 cup cold water<br />
1 tablespoon apple cider vinegar<br />
1 teaspoon walnut oil<br />
kosher salt to taste<br />
freshly ground pepper to taste<br />
1/4 cup canola oil<br />
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Toss the salad greens and walnuts together in a bowl. Top with tomato slices and sprinkle with cheese. Set aside.<br />
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Prepare Raspberry Walnut Vinaigrette by combining the jam, water, vinegar, walnut oil, salt and pepper in a bowl and mix well. Add the canola oil slowly, whisking constantly until blended. Drizzle vinaigrette over salad and serve immediately.<br />
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Store the vinaigrette in a jar with a tight-fitting lid in the refrigerator for up to 3 weeks.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/california-salad">Printable Recipe</a><br />
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Recipe from www.tastebook.com.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com1tag:blogger.com,1999:blog-811565698311610447.post-47734370329559420902012-05-30T09:15:00.004-07:002012-05-30T09:17:00.470-07:00Salted Caramel Cupcakes<div class="separator" style="clear: both; text-align: center;">
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It's finally Summer!! Gotta love having my little ones out of school :) I will admit it has been a little bit of an adjustment this last week. They are so use to having stuff to do all say, that now that they're out, it's been kind of a full time job cleaning up after them and also finding tasks to keep them occupied. We need to find some kids crafts. But I love having them home.<br />
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But like I said this last week has been crazy. We also had my cousin's baby shower last week, and yeah. I needed a couple of days just to recover from that. Love throwing parties, but they are a lot of work. It's always fun though cause I get an excuse to get some new decorations :)<br />
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I saw this amazingly creative idea, on <a href="http://glorioustreats.blogspot.com/">Glorious Treats</a>, for using mason jars instead of paper cups for your drinks. Love it!!<br />
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Here was our whole spread :) Food is always the centerpiece of our parties.<br />
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And last, but no least, my cupcakes and <a href="http://www.foodsnots.com/2011/02/oreo-truffles.html">Oreo Truffles</a> on the dessert table. (A little confession: I seriously think had like 5 of those stinking <a href="http://www.foodsnots.com/2011/02/oreo-truffles.html">Oreo Truffles</a> over the course of last week. Ok, I know it's more then 5, but I'm not admitting how many!! Needless to say, this week, is nothing but carrots and celery sticks week.)<br />
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All and all, a pretty busy, but oh so fun, week!! I had to share this Salted Caramel Recipe though. It's amazing! Just the right amount of caramel, with a super flavorful cupcake, and then how can you pass up vanilla buttercream. Ugh!! Moist, gooey, creamy, and decadent!! Enjoy :)<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/salted-caramel-cupcakes">Printable Recipe</a><br />
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<b>Brown Sugar Cupcakes</b><br />
1 1/2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 stick of unsalted butter, softened<br />
1 cup plus 2 tablespoons packed light brown sugar<br />
2 large eggs, at room temperature<br />
1 teaspoon vanilla<br />
1/2 cup plus 2 tablespoons milk<br />
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<b>Salted Caramel Filling and Drizzle</b></div>
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1/2 cup sugar</div>
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3 tablespoon salted butter cubed</div>
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1/4 cup plus 1 tablespoons heavy cream, at room temperature</div>
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<b>Vanilla Buttercream Frosting</b></div>
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3 cups confectioners' sugar</div>
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1 cup butter, softened</div>
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1 teaspoon vanilla extract</div>
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1/4 cup whipping cream</div>
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2 tablespoons sea salt (for assembly)</div>
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Preheat oven to 325 degrees F. Line muffing tins with papers. In a medium bowl, combine flour, baking powder and salt; set aside.<br />
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In a large bowl, cream butter and brown sugar on medium-high speed until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each.<br />
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Divide batter evenly among lined cups, filling each about 2/3 full. Bake for 20 to 25 minutes. (while baking make salted caramel filling and set aside to let cool) When done transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.<br />
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To start caramel, melt butter and sugar in a medium saucepan over medium high heat. Bring to a boil and boil for 2 to three minutes, stirring continually. Turn down heat to low until mix stops boiling and add cream. Turn burner back up to medium high and cook mixture, continually stirring, until caramel just starts to boil again. Set aside and let cool to about room temperature.<br />
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While cupcakes and caramel are cooling, prepare frosting by mixing together sugar and butter in a standing mixer fitted with a whisk. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.<br />
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Add vanilla and cream and continue to beat on medium speed for 1 minute more. Add more cream, one tablespoon at a time, if needed for spreading/piping consistency. Set aside.<br />
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When cupcakes are cool enough to handle, remove centers using a piping tip, going 1/2 way into the center of the cupcakes (keep the top portion of the cupcake that you remove). <a href="http://www.foodsnots.com/2011/04/black-forest-cupcakes.html">For pictures on this click here and scroll down</a>. Fill a piping bag with 1/4 of the cooled caramel and set aside. With remaining caramel, spoon caramel into the center of the cupcakes, then cover with the little cake top cap.<br />
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Pipe or spread vanilla buttercream over cupcakes, then drizzle with caramel in piping bag (you may need to warm it up just a little). Immediately after drizzling cupcakes with caramel, sprinkle on a little bit of sea salt.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/salted-caramel-cupcakes">Printable Recipe</a><br />
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Cupcake and caramel recipes altered from <a href="http://sprinklebakes.com/">sprinklebakes.com</a> and frosting recipe altered from <a href="http://foodnetwork.com/">foodnetwork.com</a>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com7tag:blogger.com,1999:blog-811565698311610447.post-91494279588102790362012-05-23T09:05:00.000-07:002012-07-20T14:37:15.811-07:00Caramel Filled Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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I am so excited about this recipe. I've been feeling really experimental lately, and since opened the door to start creating my own recipes, ideas have been flooding my mind. I even bought a notebook and have been sketching all my ideas. Me and my hubby were at Oreganos for dinner, and I used our recipe to note down some ideas that I was afraid I would forget. It's been constant. So hopefully, I will be adding a lot of my own envisioned recipes soon.<br />
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But for now, here is one I was most excited about. First, I used Werther's Original Caramel. You don't have to use these, but I like them cause I know that they are a pretty amazing store bought caramel. But if you don't have this brand where you live, you just want 30 hard caramels, and 12 chewy caramels.<br />
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The hard caramels, you want to look like this. So put like 2 or 3 zip lock bag layers around the hard caramels, and go to town with a rolling pin. This is a great way to get out some built up emotions ;) Maybe this is why this idea came to me, but don't go completely nuts. You want the caramel to be broken apart, not turned into a powder. You are gonna get some of that, but you want some small chunks as well. Just not like the size of half the caramel. Cool? And that's about it. The chewy caramel center is going to melt and spread the cookie out so space them out. But really, super easy recipe!! Enjoy :)<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/caramel-filled-chocolate-chip-cookies">Printable Recipe</a><br />
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<b>Caramel Filled Chocolate Chip Cookies</b><br />
1 cup (2 sticks) butter, softened<br />
1 cup packed brown sugar<br />
1/2 cup sugar<br />
2 large eggs<br />
1 tsp. vanilla extract<br />
2 1/2 cups flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 (5.5 oz) bag hard caramel candies, crushed<br />
1 1/2 cups milk chocolate chips<br />
1 (5.5 oz) bag chewy caramel candies, halved<br />
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Preheat oven to 350 degrees F.<br />
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Add butter, sugar, and brown sugar together in a large mixing bowl.<br />
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Cream together.<br />
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Add vanilla and eggs and mix together on high speed for about a minute until mixture is light and creamy looking.<br />
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In a separate bowl combine flour, baking powder, baking soda, and salt.<br />
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Add to butter mixture and mix well.<br />
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Fold crushed hard caramel and milk chocolate chips into the dough. Take about 1 1/2 to 2 Tbsp. of dough, push a finger in the middle to create a divot, and form around soft caramel halves.<br />
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Space dough balls 1 1/2 to 2 inches apart on a baking sheet and bake for 9 to 12 minutes. Let cookies cool on cookies sheet for 3 to 5 minutes before removing. Transfer to a cooling rack and continue to let cool, or serve warm.<br />
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<b>Yields</b>: About 24 cookies<br />
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A Food Snots Original Recipe<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/caramel-filled-chocolate-chip-cookies">Printable Recipe</a>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com8tag:blogger.com,1999:blog-811565698311610447.post-129316359063682282012-05-21T08:17:00.000-07:002012-05-21T08:18:18.223-07:00Pina Colada Ice Cream Floats<div class="separator" style="clear: both; text-align: center;">
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Today in Phoenix, it's going to be 108 degrees F. Man, can I tell you how badly I want to move. Not really to get me away from the heat so much, but I feel so bad for my pour husband that has to work up in the air or on a pole all day in this. Plus, I'm ready for some kind of adventure. I've lived in Phoenix, Arizona my whole life!! And although I love my family being here and all that, I would really love a change, and I want to do it before my kids get to old. Because you really shouldn't move a kid once they're in high school in my opinion. Not that they're close to that age, but when I want things done, I want them done like yesterday, but we'll see what happens. (If you know of any good paying lineman jobs in an area that doesn't get below 0 degrees F in the winter, give me a shout out!!)<br />
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But since it is so amazingly hot where I live, I figured it's about time to cool things down. When first making this recipe, I didn't really intend to have it be Pina Colada flavored. It just sort of evolved into that. First I wanted to make some coconut ice cream, because I fell in love with it while we were in the Caribbean in March. They had the most amazing coconut ice cream, so I wanted to attempt to recreate it. Then I was like, "Hey, we should make this into a float!!" And since I love Pineapple Juice, and that felt very summery to combine the two, here we are. I really am so happy with the finish product, but the coconut ice cream is define on it's own too. Enjoy!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/pina-colada-ice-cream-floats">Printable Recipe</a><br />
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<b>Pina Colada Ice Cream Floats</b><br />
<u>Coconut Ice Cream</u><br />
1 (14 ounce) can coconut milk<br />
1 cup sweetened shredded coconut<br />
1/4 cup sugar<br />
1 1/2 tsp. coconut extract<br />
1 tsp. rum extract<br />
1 cup milk<br />
1 1/2 cup heavy cream<br />
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<u>Assembly</u><br />
2 cups pineapple juice<br />
1 1/2 cup Sprite soda<br />
Sliced pineapple and mint leaf axcents, optional<br />
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Combine coconut milk, shredded coconut, sugar, and extracts in a blender. Blend until mixture is almost smooth, about a minutes. You want the coconut pieces to be small, but not completely broken apart. In a container add coconut mixture with milk and cream. Mix well. Refrigerate for at least an hour to let mixture cool. Add to ice cream maker. Follow maker instructions. Freezer in an air tight container.<br />
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When ice cream is finished, combine pineapple juice and Sprite in a pitcher (you may need more depending on how many floats you are making and the size of you glasses). Mix well. Fill serving cups 1/2 way full with juice mixture, then top with a scoop of coconut ice cream. Add slice pineapple and mint leaf if desired. Serve immediately.<br />
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A Food Snots Original Recipe<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/pina-colada-ice-cream-floats">Printable Recipe</a>FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com3tag:blogger.com,1999:blog-811565698311610447.post-77666057849966024522012-05-17T09:08:00.000-07:002012-05-17T16:08:02.775-07:00S'mores Monkey Bread<div class="separator" style="clear: both; text-align: center;">
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Well, Phoenix is officially in the 100's. Monday we were at 106 degrees (F) already. Sheesh!! Which means, it's time to head up to the mountains for some camping and cooler weather. Which got me thinking. Lately, I've been trying to think of new creations to make of my own. Making other peoples recipes is fine and all, but I really want to start creating my own. Combine that thought with the thought of camping and my favorite campfire treat. And voila, S'mores Monkey Bread.<br />
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I mean, anything that incorporates this amazing treat has got to be a winner, right!? So, how to put it all together. I came up with doing a Graham Cracker Bread, with Marshmallow Caramel, drizzled with chocolate. A couple of things about this before we go on. First, I'm calling the Marshmallow Caramel, "Caramel", but I do realize that it might now exactly fall under the definition of caramel. So please, no one message me just to tell me this isn't actually caramel. I just didn't know what else to call it, and in my world, it falls under the specifications. So we're calling it caramel regardless. Second, you HAVE to use Hershey's Chocolate Bars to drizzle over the top. If you don't, and you use just regular chocolate, your monkey bread will not come out tasting like a s'more. Hershey's has a specific taste to it, and trust me, it makes or breaks this treat. Lastly, Make sure you spray your bunt/fluted pan with a generous amount of cooking spray. If you forget to do this, you will never get the bread out. So don't forget!!<br />
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I'm super happy with how this turned out though!! It took me a couple times to actually get this recipe right. The first time, my bread would not rise, at all! So the bread came out really tough. Not pleasant. But the second time, I added a little less graham cracker crumbs, and some baking soda and baking powder. As a result...<br />
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This bread literally melts in your mouth when served warm. It's light, soft, and so delish. Hope you all like it!! Enjoy :)<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/s-mores-monkey-bread">Printable Recipe</a><br />
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<b>Graham Cracker Bread</b><br />
1/2 cup warm water<br />
1/4 cup packed brown sugar<br />
1 packet fast rise yeast<br />
1 cup graham cracker crumbs<br />
3 cups plus 2 Tbsp. all-purpose flour, divided<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 cup butter<br />
1/3 cup milk<br />
2 eggs<br />
1 tsp. salt<br />
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<b>Marshmallow Caramel</b><br />
6 Tbsp. butter<br />
1/4 cup sugar<br />
3/4 cup heavy cream<br />
2 Tbsp. light corn syrup<br />
1 tsp. vanilla<br />
2 cups miniature marshmallows<br />
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<b>Assembly</b><br />
1 cup graham cracker crumbs<br />
1/4 cup butter, melted<br />
1 cup miniature marshmallows<br />
1/2 cup milk chocolate chips<br />
2 (1.55 oz.) Hershey's milk chocolate candy bars<br />
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In a small bowl, combine warm water and brown sugar. Stir together until sugar is mostly dissolved. Add yeast and stir until dissolved.<br />
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Let sit for 10 minutes until surface of mixture becomes foamy.<br />
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Meanwhile, in a food processor, add 1 sleeve of graham crackers.<br />
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Pulse until graham crackers are very fine.<br />
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In a medium bowl, add 1 cup graham cracker crumbs, 3 cups all-purpose flour, baking powder, and baking soda. Mix together well. Set aside.<br />
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Add butter and milk to a small microwave safe bowl and microwave for 1 minute, or until butter is melted. Let cool slightly. Add to a large mixing bowl with eggs and salt. Mix well.<br />
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Add yeast mixture and flour mixture.<br />
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Beat until just combined.<br />
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On a lightly floured surface, knead 2 Tbsp. of all-purpose flour into dough. Knead until dough comes together and is equally consistent throughout. About 5 minutes (by hand). Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until dough has doubled in size.<br />
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While bread is rising, make caramel by combining butter, sugar, heavy cream, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring. Boil caramel until sugar has dissolved, about 1 to 2 minutes.<br />
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Turn heat down to low. Wait until caramel stops boiling. Add marshmallows.<br />
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Cook on low heat, continuously stirring, until marshmallows are melted and mixture is smooth. Take off heat and let cool slightly before assembly.<br />
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Prepare to assemble by taking 1 sleeve of graham crackers and placing in a large zip lock bag. Using a rolling pin, crush crackers into small pieces. Place in a small bowl and set aside.<br />
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After dough has risen, pour 2/3 cup marshmallow caramel into a greased 10-inch fluted pan. Sprinkle 1/2 cup marshmallows and 1/4 cup chocolate chips over caramel. Set aside.<br />
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Punch down dough and shape into 40 balls (about 1-inch diameter). Place melted butter in a small bowl and retrieve graham cracker crumbs. Roll balls in butter, then roll in crumbs. Place 20 balls in the pan over caramel/marshmallow and chocolate chips.<br />
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Drizzle 1/4 cup marshmallow caramel over dough balls, and top with other half of marshmallows and chocolate chips.<br />
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Pour 1/2 cup caramel over marshmallows and chocolate chips.<br />
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Roll remaining balls in butter and crumbs and place over caramel in tubed pan. Sprinkle some of the left over crumbs to fill in any holes between the dough balls to cover exposed marshmallow or chocolate areas. Cover and set in a warm place to let rise for another 30 minutes.<br />
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Place fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes. Cool bread in the pan until edges are touchable, about 3 minutes. Invert pan onto a serving plate. <u><b>Do not remove pan until bread is just warm!!</b></u> About another 5 minutes. (you don't want to take pan off while bread is still hot or else it will fall apart) Slowly remove pan and set bread aside.<br />
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In a small microwave safe bowl, microwave 2 Hershey's bars (broken up) for 30 seconds.<br />
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Stir chocolate until smooth. Pour melted chocolate into a small zip lock bag. When chocolate is cool enough to handle, clip the corner of the bag and pipe chocolate over monkey bread. Repeat the same process by putting leftover caramel into a zip lock bag and piping over chocolate/monkey bread. (You may have to warm up caramel just a little.) If there is left over caramel, serve on the side for dipping. Bread is best when warm.<br />
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A Food Snots Original Recipe</div>
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/s-mores-monkey-bread">Printable Recipe</a><br />
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Happy Monday Everyone!! I hope all of you amazing Mothers had an absolutely spoiled day yesterday! It was a pretty good day for me. My hubby had to work yesterday, which stunk, but he was so good to me when he did get home. Then we stayed up to 12:00am watching hilarious clips on You Tube.<br />
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Here is one of the funniest ones we watched. It's long, but we laughed to hard. It was such a good time. Needless to say though, I'm so tired this morning. Ugh!! That 6:00am alarm clock came way to quickly. I'm thinking tonight, we'll be going to bed early to make up for the lack of sleep.<br />
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But before I go, lets just see if I can get through this post someone coherently. I have been in a "bread baking" mood lately. Yesterday I actually started to make up my own recipe for S'mores Monkey Bread with Marshmallow Caramel, but I haven't quite perfected it yet. The Marshmallow Caramel is amazing though. I'm so proud of how that turned out. I just need to perfect the Graham Cracker Bread first. So I'll post this recipe instead. Which is also super amazing. I love berries in spring, so this recipe was super satisfying. The only thing I changed is, I used just regular milk instead of the buttermilk. My buttermilk was past the expiration date, so there was the thinking behind that, but I also really loved how the loaves turned out with the regular milk. I'm thinking that buttermilk would have been too sour for the bread anyways. So yummy!! Enjoy!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/berry-mini-breads">Printable Recipe</a><br />
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<b>Berry Mini Breads</b><br />
1/2 cup butter, softened<br />
1 cup sugar<br />
2 eggs<br />
3 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon salt<br />
1 cup buttermilk<br />
1 cup whole-berry cranberry sauce<br />
1 cup fresh or frozen blueberries<br />
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In a bowl, add butter and sugar.<br />
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Cream together until light and fluffy.<br />
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Add the eggs, one at a time, beating well after each addition.<br />
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Combine dry ingredients.<br />
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Add to the creamed mixture alternately with buttermilk.<br />
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Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.<br />
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Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/berry-mini-breads">Printable Recipe</a><br />
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Recipe from Taste of Home "Cupcakes & Mini Desserts" Mini Magazine.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com2tag:blogger.com,1999:blog-811565698311610447.post-83717196090711409742012-05-11T09:43:00.000-07:002012-05-11T09:43:28.281-07:00The Ultimate Sticky Buns<div class="separator" style="clear: both; text-align: center;">
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Had to add something sweet today :) Not like that isn't a regular occurrence in my world, but still. I'm just gonna add a really quick post to go along with this since this recipe is soooo long! I know. It looks daunting. But don't be scared off by the long list of instructions. This recipe really is so worth it!! I mean, the salted caramel on top should say it all (even though I forgot to add the sea salt before I took the stupid picture (frustration). Anyways! These really are Amazing, with a capital "A"!! It's all from scratch, so it does take a while, but you can also make your dough a day ahead. So it works out. Just trust me, try these. Enjoy!!<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/the-ultimate-sticky-buns">Printable Recipe</a><br />
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<b>The Ultimate Sticky Buns</b><br />
<u>Sweet Dough</u><br />
2/3 cup whole milk<br />
5 Tbsp. sugar, divided<br />
1 3/4 tsp. active dry yeast (from one 1/4-oz. envelope)<br />
2 large eggs, room temperature<br />
2 3/4 cups unbleached all-purpose flour<br />
1 tsp. kosher salt<br />
1/2 cup (1 stick) unsalted butter, cut into 1" pieces, room temperature, plus 1/2 Tbsp., melted<br />
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<u>Topping</u><br />
1 3/4 cups chopped pecans (about 8 oz.)<br />
1/2 cup (1 stick) unsalted butter<br />
3/4 cup (packed) dark brown sugar<br />
3/4 cup heavy cream<br />
1/3 cup honey<br />
1/4 tsp. kosher salt<br />
1/4 tsp. finely grated orange zest (optional)<br />
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<u>Buns</u><br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
1/2 cup (packed) dark brown sugar<br />
3/4 tsp. ground cinnamon<br />
1/2 tsp. freshly grated nutmeg<br />
1/8 tsp. kosher salt<br />
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All-purpose four (for dusting)<br />
1 large egg<br />
Coarse sea salt (such as Maldon)<br />
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<u>Sweet Dough</u>: Start preparing Sweet Dough by heating milk in a small saucepan over medium heat or in a microwave until an instant-read thermometer registers 110-115 degrees F. Transfer milk to a 2-cup measuring cup; stir in 1 Tbsp. sugar. Sprinkle yeast over milk and whisk to blend. Let sit until yeast is foamy, about 5 minutes. Add eggs; whisk until smooth.<br />
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Combine remaining 4 Tbsp. sugar, four, and salt in the bowl of a stand mixer fitted with a dough hook. Add milk mixture. With mixer running, add 1/2 cup room-temperature butter, 1 piece at a time, blending well between additions. Mix on medium speed for 1 minute. Knead on medium-high speed until dough is soft and silky, about 5 minutes.<br />
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Brush a medium bowl with some melted butter; place dough in bowl. Brush top of dough with remaining melted butter; cover with plastic wrap. Place dough in refrigerator and chill dough for 2 hours. (Can be made a day ahead. Just cover dough with plastic wrap and refrigerate overnight.)<br />
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<u>Topping</u>: Preheat oven to 350 degrees F. Spay an 8x8x2" metal baking pan with cooking spray and set aside. Spread out nuts on a rimmed baking sheet. Toast until fragrant and slightly darkened, 10-12 minutes. Let cool completely. Set 1 1/4 cups nuts aside for buns.<br />
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Melt butter in a small heavy saucepan over medium heat. Stir in brown sugar, cream, honey, salt, and orange zest, if using. Bring to a boil, reduce heat to medium, and simmer until glaze is golden brown and glossy, 3-4 minutes. Pour 1 cup of glaze into baking pan, tilting to coat bottom and sides. Set aside remaining glaze. Sprinkle 1/2 cup toasted pecans over bottom of baking pan and let cool.<br />
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<u>Buns</u>: Using an electric mixer on medium speed, beat butter, sugar, cinnamon, nutmeg, and kosher salt in a medium bowl until light and fluffy, 2-3 minutes. Set filling aside.<br />
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Punch down dough; transfer to a floured work surface. Lightly dust top with flour. Roll out the dough into a 12x16" rectangle about 1/4" thick. Arrange the dough on the work surface so one long side faces you. Spread the cinnamon-sugar mixture over dough, leaving a 1"plain border on the side farthest from you.<br />
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Sprinkle 3/4 cup chopped pecans over cinnamon-sugar mixture. Beginning with the long edge closest to you, roll dough into a log, tightening as you roll, and patting in ends if they begin to taper. Pinch together the seam where the long side meets the roll to seal. Arrange the log seam side down on the work surface.<br />
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Using a large knife (or I use dental floss or a this wire),cut the log crosswise into 9 equal pieces. Lightly flour the knife between slices if the dough is too sticky. Turn the buns cut side up and gently pat the top to flatten slighty. If needed, reshape to form round edges by cupping lightly floured hands around each bun and gently pushing and turning them in a circular motion. Place the buns in prepared pan; space them evenly apart (buns should not touch each other).<br />
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Loosely cover pan with plastic wrap or a kitchen towel. Let buns rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour, or 1 1/2 to 2 hours if dough has been chilled overnight. Arrange a rack in middle of oven, preheat to 350 degrees F. Whisk egg with 1/2 tsp. water in a small bowl. Brush tops of buns with egg wash. Bake, rotating pan halfway through and tenting with foil if browning too quickly, until buns are golden brown, filling is bubbling, and an instant read thermometer inserted into center of buns registers 185 degrees F about 50 minutes. Spoon remaining glaze over. Sprinkle 1/2 cup pecans over. Let cool in pan on wire rack.<br />
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Lightly sprinkle sea salt over. Serve buns warm or at room temperature.<br />
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<b>Yield</b>: About 9 buns.<br />
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<a href="https://sites.google.com/site/foodsnotsprintablerecipes/the-ultimate-sticky-buns">Printable Recipe</a><br />
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Recipe from Bon Appetit April 2012 Magazine.FoodSnotshttp://www.blogger.com/profile/04463427326543794064noreply@blogger.com1