tag:blogger.com,1999:blog-87065487094619477822024-03-28T21:29:56.989-06:00Brooke Bakes Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.comBlogger391125tag:blogger.com,1999:blog-8706548709461947782.post-89511967171100395652017-01-23T17:54:00.001-07:002017-01-23T17:54:27.736-07:00My New Blog!I'm now blogging at <a href="http://www.brookemcmillan.com/" target="_blank">www.brookemcmillan.com</a> so click the link to head over there for my latest recipes and kitchen wisdom!Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com11tag:blogger.com,1999:blog-8706548709461947782.post-68869259117789802552014-03-08T11:40:00.000-07:002014-11-11T12:44:48.857-07:00Goodbye, for now<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've been blogging for over 3 years now and it has been one of the most rewarding experiences of my life! It has given me the opportunity to connect with so many people and share my love of food, and challenged me to keep learning and improving my skills. I had no idea the impact blogging would have on my life when I started it as a fun hobby in May 2010, but it really did help me to realize what my true passion is and it has given me so many opportunities to meet amazing people and be involved in food-related events and projects. I am so grateful to the people from all over the world who continue to read my blog and comment on the recipes, and I am so thankful to my family and friends who have been my #1 supporters from the beginning of this little project. </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">With all that being said, right now I am at a point in my life where I am taking a break from blogging. Even though I love hearing from readers when they try a recipe, or talking to someone who just discovered my blog, I am ready for a change! In this case, the change will be not stopping to take a picture of every meal before eating it (or allowing my family to eat it) and writing out the step-by-step process that went into it haha. I'm not sure how long this break will be yet, but I will not be posting any new content in order to focus on other projects, and most importantly on my career as a Junior High/High School Foods teacher. I will never completely shut down Brooke Bakes, so it will always be here as a recipe archive for all my old and new readers (and myself). </span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Thanks again from the bottom of my heart to everyone who has followed my blog over the years and taken to time to comment on a post or chat with me in person about it! Sometimes I've felt like a bit of a crazy person for putting so much time and effort into this thing, but it makes it all worth it when I hear from people who try a recipe from my blog and love it, especially those who have been inspired to try baking and cooking for the first time. I also love hearing from all those people who have been searching for an old favourite family recipe for ages and finally found it on here, or even the ones who just come drool to at all the pictures. I think Julia Child said it best when she said, "People who love to eat are always the best people." Let's all keep eating good food and sharing it with others. You're all the best people!</span></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bye for now,</span></div>
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<span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Brooke xo</span></span>Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com1tag:blogger.com,1999:blog-8706548709461947782.post-85711140970772555572013-12-03T22:58:00.002-07:002022-04-12T00:47:04.082-06:00Asian Noodle Stir-Fry with Sesame Ginger Sauce<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76O88I5F2QxC64GkuHAwyrn89RdnmuZvVd6KLdxjfcuPf1QCKzLnjmXUgZ2JW2-TBmGVMrkq91mTFWID2OaAGOZDvBqxDNYz-xGxnQBSYNg0vK4ycUMrln42KGRhGKxcdoXfGEn90oHQ/s1600/IMG_3079.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj76O88I5F2QxC64GkuHAwyrn89RdnmuZvVd6KLdxjfcuPf1QCKzLnjmXUgZ2JW2-TBmGVMrkq91mTFWID2OaAGOZDvBqxDNYz-xGxnQBSYNg0vK4ycUMrln42KGRhGKxcdoXfGEn90oHQ/s400/IMG_3079.jpg" width="327" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeA0HQoGbQ294oy8LuuIhJE4D5QRM3zTowvpv3wl4KmHucY08XRshmkSUHygQY6S8oaKQ9p2E-3z8MT6Xt86J778ZiNWLWnpJE7tm3ODUoB2paZ07TiicBPOhTqHQNLVGaNN9Sey8bDDA/s1600/IMG_3078.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeA0HQoGbQ294oy8LuuIhJE4D5QRM3zTowvpv3wl4KmHucY08XRshmkSUHygQY6S8oaKQ9p2E-3z8MT6Xt86J778ZiNWLWnpJE7tm3ODUoB2paZ07TiicBPOhTqHQNLVGaNN9Sey8bDDA/s400/IMG_3078.jpg" width="351" /></a></div>
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<i>My family has started a new tradition of having a vegetarian family dinner ever Sunday night. I am obviously pretty excited about this because I get to show off how tasty and exciting a vegetarian diet can be (and it wasn't even my idea.. it was my mom's suggestion!) Her and I usually trade off cooking duties or team up to make a recipe, and so far my family has really loved trying new things and having a big meal sans meat. I encourage you to try it out for yourself! </i></div>
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<i>This is what I made for dinner this Sunday. It is fresh and light; and it is filling enough that you definitely don't miss the meat, but you feel completely satisfied. It is delicious as a hot dish, which is how we ate it for family dinner, and as a cold noodle salad, which is how I enjoyed it for lunch the next day!</i></div>
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<b>Ingredients:</b></div>
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1 350g box whole wheat spaghetti or soba noodles</div>
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~2 cups napa cabbage, shredded</div>
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4 large carrots, grated - <i>I used my mandolin to finely grate the carrots but a box grater works well too</i></div>
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2-3 cups snow peas</div>
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3-4 cups broccoli florets - <i>I used a bag of prepared stir-fry vegetables that had broccoli florets and shredded broccoli stems, but feel free to use just the florets if that's all you have or can find</i></div>
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6-8 cremini mushrooms, sliced</div>
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4 green onions, thinly sliced</div>
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1/4 cup chopped fresh cilantro</div>
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1/3 cup chopped roasted peanuts</div>
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Sesame Ginger Sauce:</div>
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1/4 cup boiling water</div>
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1/4 cup tahini</div>
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1/4 cup soy sauce</div>
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1/4 cup sesame oil</div>
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1/4 cup vegetable oil</div>
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3 Tbsp. rice vinegar</div>
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3 tsp. minced fresh ginger</div>
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1 tsp. sugar</div>
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1/4-1/2 tsp. sriracha or Asian hot sauce (depending on how spicy you want it)</div>
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<b>Directions:</b></div>
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Have all your stir-fry vegetables chopped and ready to go because this dish comes together very quickly once your noodles are cooked.</div>
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Bring a large pot of salted water to a boil. Put a kettle on to boil water for the sauce.</div>
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In a small bowl, whisk together the sesame ginger sauce ingredients. Adjust the seasonings to your taste.</div>
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Once the water has boiled, cook the spaghetti noodles until al dente, about 8 minutes. Pour the noodles into a colander to drain.</div>
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In the same pot, add all the vegetables (cabbage, carrot, snow peas, broccoli, and mushrooms) and about 1/4 cup of water. Place it back on the stove on medium-high heat. Cover with a lid and allow the vegetables to steam, stirring them around occasionally. Steam until the broccoli is bright green and tender, about 5-7 minutes. Pour the water off of the vegetables. </div>
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In a large serving bowl, or in the large pot, combine the steamed vegetables and cooked noodles. Pour in the sesame ginger sauce and toss to coat. Sprinkle with green onions, cilantro, and chopped peanuts. Serve warm or cold.</div>
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*Recipe by Brooke McMillan, inspired by Canadian Living Magazine</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com1tag:blogger.com,1999:blog-8706548709461947782.post-52592317804807148972013-08-28T06:29:00.001-06:002013-08-28T06:30:30.086-06:00Chocolate Vanilla Marble Cake with Cookie Dough Filling and Whipped Chocolate Frosting<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>If you think the name of this cake is a mouthful.... just wait until you taste a mouthful! Imagine: f</i><i>luffy layers of chocolate and vanilla swirled cake stuffed with completely and deliciously safe-to-eat cookie dough, and smothered in chocolate whipped cream.</i><i>I made this cake for my sister's birthday this summer and it was one of my favourite cakes to make and eat. Everyone was so surprised by the cookie dough filling!</i></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Marble Cake Ingredients:</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5 ounces bittersweet or semisweet chocolate, chopped</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tbsp. brewed coffee (optional)</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 and 1/4 cups all purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 and 1/2 tsp. baking powder</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp. baking soda</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup unsalted butter, room temperature</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 and 1/4 cups white sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup sour cream or plain yogurt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup milk</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Directions:</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 350 degrees F and place rack in center of oven. Line the bottom of two 9-inch or 10-inch round cake pans with circles of parchment paper, then butter or grease the pans with non-stick spray.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate with the coffee. Remove from heat and set aside to cool to room temperature.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Meanwhile, in a separate bowl, whisk together the flour, baking powder, baking soda, and salt.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth. Gradually add the sugar and continue to beat until the mixture is light and fluffy (about 3-5 minutes). Scrape down the sides of the bowl as needed. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract and sour cream.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">With the mixer on low speed, alternately add the flour mixture and the milk to the batter, in three additions, beginning and ending with the flour. Remove a little more than half of the batter and place into a separate bowl. To the remaining batter stir, or beat, in the melted chocolate. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place the batters into the prepared cake pans by alternating spoonfuls of vanilla batter with the chocolate batter. Then, with the end of a wooden skewer or knife, gently draw swirls through the batter to marbleize it. Don't over mix, you want big swirls so they won't all run together when the cake bakes in the oven.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Bake for about 25-30 minutes, or until a toothpick inserted in the center just comes out clean. Remove from oven and place on a wire rack to cool for before running a knife around the edge of the pan and removing the cakes from the pan to cool completely. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Allow the cake to cool completely before filling and frosting. Garnish with chocolate shavings.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllFUl_xZtKOPxJedFW2XU2jiVi1DC9XJUwJpjC5KCtzNGlBoXjI5NwChO-Oy3_fKdIYYm7krYmQRClMa77hrHUHwgO6RY71LJdnuhVg0DOqUdWOLWFUlFujaj15fTf7AK16PePBlIlbg/s1600/IMG_2325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllFUl_xZtKOPxJedFW2XU2jiVi1DC9XJUwJpjC5KCtzNGlBoXjI5NwChO-Oy3_fKdIYYm7krYmQRClMa77hrHUHwgO6RY71LJdnuhVg0DOqUdWOLWFUlFujaj15fTf7AK16PePBlIlbg/s320/IMG_2325.jpg" width="239" /></span></a></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cookie Dough Filling:</span></b></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup butter</span></div>
</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup brown sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup white sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tablespoon milk</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 teaspoon vanilla extract</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup chocolate chips</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cream together all the butter and sugars in a medium bowl with an electric mixer. Add the milk, vanilla extract, flour and mix until smooth. Stir in the chocolate chips. Spread in between cooled cake layers.</span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chocolate Whipped Cream:</span></b></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b></div>
</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 and 1/2 cups whipping cream</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup icing sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp. vanilla extract</span></div>
</div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 oz. semisweet chocolate, melted</span></div>
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<div style="text-align: center;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Melt the chocolate using the same method for the cake or in the microwave. Set aside to cool slightly. In a cold bowl with cold beaters, whip the cream together with the icing sugar until soft peaks form. Add in the vanilla and melted chocolate and continue to whip. It will become a bit more runny at first but keep whipping until the whipped cream becomes stiff again. Spread over the cake layers with a flat spatula or a knife.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">*Recipe by Brooke McMillan, Marble Cake adapted from <a href="http://www.joyofbaking.com/MarbleCake.html">Joy of Baking</a></span></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-43542283937390051372013-08-27T07:40:00.005-06:002013-08-27T07:40:41.671-06:00Gone Fishin' Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ml7mxkJVpyS0FRtE7iOhp7wRMxgQK7AVYH8sSKMjvP4-GXBjPNRanO9qQyq_rr8c2MEWK0NrG1fAU2zGcsTjFXh6C31vV-wbhMBHtg4jD-Sw23yccClmp6XBU1LgFmvg7ZaB0EN8opc/s1600/IMG_2528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ml7mxkJVpyS0FRtE7iOhp7wRMxgQK7AVYH8sSKMjvP4-GXBjPNRanO9qQyq_rr8c2MEWK0NrG1fAU2zGcsTjFXh6C31vV-wbhMBHtg4jD-Sw23yccClmp6XBU1LgFmvg7ZaB0EN8opc/s640/IMG_2528.JPG" width="640" /></a></div>
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<i>Here are some other cupcakes that I made for my sister's baby shower! They are so simple and turned out so cute - perfect for welcoming a new little boy!</i></div>
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<i>Just make your favourite vanilla cupcakes and vanilla or cream cheese icing. Dye the icing blue (but leave a small bit of white set aside) and spread it on in swirls to look like water. Top with a plain Goldfish cracker, a pretzel stick for a fishing rod, then take the white icing you set aside and pipe a small fishing line connecting the fish and the pretzel. </i></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-86536161411022941712013-08-27T07:36:00.001-06:002013-08-27T07:36:57.628-06:00Blue Velvet Cupcakes with Homemade Balloon Cupcake Toppers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5Tor4FRn0mMchXrUcVYSBH74nh4p3ethppyN5oDWJLZiJyLYoL4ozFn5SZzvAvpXKXo68xXnfMaI2Wo2Xs6k8dPry4E3exzqcYfKNRUVI_5cx0hQY40VMP9woyEV1MQ8oL2_1bO1DC0/s1600/IMG_2530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs5Tor4FRn0mMchXrUcVYSBH74nh4p3ethppyN5oDWJLZiJyLYoL4ozFn5SZzvAvpXKXo68xXnfMaI2Wo2Xs6k8dPry4E3exzqcYfKNRUVI_5cx0hQY40VMP9woyEV1MQ8oL2_1bO1DC0/s400/IMG_2530.jpg" width="298" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNWd_QTKIAlrqONYInwo6dw5WpmIPCbqDDtngqVjDxxuuWWbNqPo6hwvyeH-amVwD_YzQPxPXKy0rX803nvfySWQO55AZyDo7MUQwegsK5NRQ-wtYlviPo4tVQipPaBTKR9XJXHmoK_4/s1600/IMG_2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNWd_QTKIAlrqONYInwo6dw5WpmIPCbqDDtngqVjDxxuuWWbNqPo6hwvyeH-amVwD_YzQPxPXKy0rX803nvfySWQO55AZyDo7MUQwegsK5NRQ-wtYlviPo4tVQipPaBTKR9XJXHmoK_4/s400/IMG_2529.jpg" width="298" /></a></div>
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<i>I made these cupcakes for my little sister's baby shower last month. She had a baby boy so instead of red velvet I decided to make blue velvet cupcakes! To get the perfect hue of blue (not too green) it helps to add a tiny dab of violet food colouring in with the blue. I made my own cupcake toppers using Rice Krispies squares, sprinkles, and clear plastic toothpicks. To make them I cut each Rice Krispies square into quarters, rolled each piece into a ball and then rolled the ball in sprinkles. The sprinkles stuck to the marshmallow and coated the entire ball of Rice Krispie square. Stick the ball onto a toothpick and then the toothpick into your cupcake! Viola, a really cute homemade and edible cupcake topper! </i></div>
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<b>Cupcake Ingredients:</b></div>
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2 1/2 cups cake flour (<i>If you only have all-purpose it won't make or break the recipe)</i></div>
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1/2 tsp. baking soda</div>
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1 tsp. salt</div>
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1 Tbsp. cocoa powder</div>
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2 cups sugar</div>
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2 sticks (1 cup) butter, room temperature</div>
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2 large eggs, room temperature</div>
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1 Tbsp. Royal Blue gel paste food colouring</div>
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1 small dab Violet gel paste food colouring</div>
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1 Tbsp. white vinegar</div>
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1 tsp. vanilla extract</div>
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1 cup buttermilk, room temperature</div>
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<b>Cream Cheese Frosting Ingredients:</b></div>
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1 pound (1 block) cream cheese, softened</div>
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2 sticks (1 cup) butter, softened</div>
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1 tsp. vanilla extract</div>
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4 cups confectioners' sugar</div>
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<b>Directions:</b></div>
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<br /></div>
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Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake liners.</div>
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In a medium mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. </div>
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In a large bowl cream together butter and sugar with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add in the food colouring, vinegar, and vanilla and mix until combined.</div>
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Add 1/3 of the flour mixture into the butter mixture, followed by half of the buttermilk. Then, repeat with the remaining flour and buttermilk, until combined into a smooth cake batter.</div>
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Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 23-25 minutes, until a toothpick inserted comes out clean. Remove from oven and cool completely before frosting.</div>
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<b>Cream Cheese Frosting:</b></div>
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In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.</div>
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Pipe the icing on the cooled cupcakes using a large star tip, or just spread on with a butter knife or flat spatula.</div>
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*Recipe adapted from <a href="http://www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe/index.html?oc=linkback">Paula Deen</a></div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-22526408402061966152013-08-27T07:05:00.001-06:002013-08-27T07:05:38.598-06:00Whole Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIvtehDOpXEi8hnxjaEUMB5ShxGfvFFQJtiwwu0-OaMI7EUO_HHWvUbH_oKl-nOYy0ga4IZB_If4lZletGXWzfqJLz0OhYcEtfpY2PaWJzThrGBHu4mW65ZqNCqLc0uo9OEiP8NSnTRc/s1600/IMG_2330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIvtehDOpXEi8hnxjaEUMB5ShxGfvFFQJtiwwu0-OaMI7EUO_HHWvUbH_oKl-nOYy0ga4IZB_If4lZletGXWzfqJLz0OhYcEtfpY2PaWJzThrGBHu4mW65ZqNCqLc0uo9OEiP8NSnTRc/s400/IMG_2330.jpg" width="298" /></a></div>
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<i>I recently made these bars from the Smitten Kitchen cookbook for a big family dinner with my mom's side of the family. There are a lot of lemon dessert lover's in my family so these were well-received by all! I love the combination of a light, buttery pastry crust with tangy and creamy lemon curd. It's so summery and fresh-tasting. Not only do I love this recipe because it tastes amazing, but also because it's such a simplified way to make lemon bars. As the title suggests, you use the entire lemon all at once in this recipe - the pulp, the skin, the juice, everything. So that means no zesting, juicing, and no waste! I didn't have time to take a picture of how I served them before everyone ate dessert, but I served the squares topped with lightly sweetened fresh whipping cream, fresh blueberries and sliced strawberries. </i></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Crust:</span></b></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup all-purpose flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/3 cup white sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 Tbsp. (1 stick) unsalted butter, cut into chunks, plus extra for greasing</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Lemon filling:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 small-medium sized lemon</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 and 1/3 cups sugar</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 Tbsp. (1 stick) unsalted butter, cut into chunks</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 large eggs</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 Tbsp. cornstarch</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 tsp. salt</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Preheat the oven to 350ºF.</b></span></div>
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Line an 8-inch square pan with foil or parchment paper so that it overhangs at least two sides. Lightly butter or spray the surface of the foil with nonstick spray.</div>
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In a medium bowl, cream together the flour, sugar, salt, and butter, until a crumbly dough, that holds its shape when pinched, forms. You can also do this in a food processor by combining the flour, sugar, and salt first, then pulsing in the chunks of butter until a dough forms.</div>
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Smooth the dough into the bottom of the prepared pan, using your hands or a small offset spatula to get it as level as possible. Prick the dough all over with a fork and bake the crust for 20-25 minutes, or until it’s golden brown.</div>
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While the crust is cooking, cut the lemon in half, remove the seeds, and cut the lemon into chunks or slices.</div>
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Put the chunks of lemon (all of it, peel included!) in a food processor or blender along with the sugar and let it run until the lemon is completely broken up. Add the butter and process again until smooth. Add the eggs, corn starch, salt, and blend until almost smooth. Scrape down the sides of the processor or blender as needed.</div>
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When the crust comes out of the oven, pour the lemon filling over the hot crust and bake for 35-40 minutes or just until the filling stops jiggling and is barely set, and the top is golden brown.</div>
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Remove from the oven and let cool completely. I usually pop the pan in the fridge or freezer to speed this up! Once cool, carefully lift out the bars grasping the foil. Cut the bars into squares or rectangles. Sift powdered sugar over the top just before serving, if desired, or see my note about toppings at the top of the page.</div>
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*Recipe from Smitten Kitchen</div>
</b></span>Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-85975879167347582052013-08-27T06:36:00.004-06:002013-08-27T06:36:51.115-06:00Gooey Cinnamon Cake<div style="font: normal normal normal 12px/normal 'Trebuchet MS'; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
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<i>This cake is sooo good. But how can any dessert with "gooey" in the title not be a sign of good things to come? It may not look like much, but underneath that cinnamon-sugar topping is a sugar cookie base with a sweet, gooey topping that just melts in your mouth. The little squares are all too addicting.</i></div>
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<b>Ingredients:</b></div>
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Cookie Base:</div>
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1 and 1/2 cups all-purpose flour</div>
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2 tsp. baking powder </div>
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1/4 tsp. salt</div>
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8 Tbsp. unsalted butter, room temperature</div>
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3/4 cup sugar</div>
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1 large egg</div>
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1/4 cup milk</div>
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Soft Gooey Layer:</div>
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1/4 cup light corn syrup or golden syrup</div>
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1/4 cup milk or heavy cream</div>
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1 Tbsp. vanilla extract</div>
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12 Tbsp. unsalted butter, room temperature</div>
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1 cup plus 2 Tbsp. white sugar</div>
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1/4 tsp. salt</div>
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1 large egg</div>
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1 and 1/4 cups all-purpose flour</div>
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Cinnamon Topping:</div>
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2 Tbsp. white sugar</div>
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1 and 1/2 tsp. ground cinnamon</div>
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<b>Directions: </b></div>
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Line a 9- by 13-inch cake pan with foil or parchment paper, leaving an overhang on two or on all four sides. Spray the foil or parchment paper in the pan with nonstick spray or brush with melted butter.</div>
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Preheat the oven to 350ºF.</div>
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To make the cookie base, whisk together the flour, baking powder, and in a small bowl. Beat the butter and the sugar in the bowl of stand mixer with the paddle attachment, or by hand, until light and fluffy, 3 to 5 minutes.</div>
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Add the egg and the milk and mix in, stopping the mixer to scrape down the sides of the bowl. Stir in the dry ingredients, until fully incorporated. Put the mixture in the cake pan in dollops (it’s too thick to spread if you add it all in the same place), and spread it into an even layer with a spatula.</div>
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To make the soft gooey layer, in a small bowl, whisk together the corn syrup or golden syrup with the milk or cream, and vanilla.</div>
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Beat the 12 tablespoons of butter with the sugar, and salt until light and fluffy. Beat in the egg, scraping down the sides of the bowl.</div>
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Add one-third of the flour, then half of the milk/corn syrup mixture. Add another one-third of the flour, then the rest of the milk/corn syrup mixture. Then stir in the remaining flour. Dollop the batter over the unbaked cookie layer and spread evenly.</div>
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Mix together the 2 Tbsp. of sugar and cinnamon, then sprinkle it evenly over the cake.</div>
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Bake the cake for 25 minutes, or until the cake feels slightly damp, but gently set in the center. Remove from oven and let cool on a wire rack. When cool, lift out the cake using the overhang of the foil, and cut the cake into 1-inch squares.</div>
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*Recipe adapted from <a href="http://www.davidlebovitz.com/2012/11/smitten-kitchen-gooey-cinnamon-cake-recipe/">David Lebovitz</a> who adapted from Smitten Kitchen</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-25056779940483861392013-08-27T06:20:00.001-06:002013-08-27T06:20:11.338-06:00No-Knead Oatmeal Bread<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>This recipe yields two loaves of the most delicious, soft and fluffy bread. It's mix of oatmeal, whole wheat and white flours make it hearty and nutritious - perfect for morning toast.</i></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup brown sugar<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 tablespoon kosher salt<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 3/4 cups old-fashioned oats<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 cups boiling water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tablespoons of butter<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 pkg active dry yeast (2 and 1/4 tsp.)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup warm water<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 cups all-purpose flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 cups whole wheat flour</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Directions:</b></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Place brown sugar, salt and oats in a large mixing bowl. Add boiling water and the butter. Let stand till lukewarm. Ensure that it has cooled to lukewarm before adding the yeast, otherwise the hot water will kill the yeast and your bread won't rise!</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In a small bowl, sprinkle yeast over the 1/4 cup warm water. Let stand for about 5 minutes. Stir. Add this yeast mixture to the oat mixture and stir.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the all-purpose and whole wheat flours a cup at a time, stirring to combine after each addition.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Transfer dough to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Let rise in a warm spot until doubled in bulk, about 2 hours. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Grease two standard sized loaf pans generously with butter. When dough has risen, punch it down. A trick is to use two forks to do this: Stab the dough in the center first, then pull the dough from the sides of the bowl towards the center up onto itself. Then take the two forks and, working from the center out, divide it into two equal portions. Place each portion into your prepared loaf pans. Let rise until dough creeps above the rim of the loaf pan.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 425ºF. Bake loaves for 10 min. Reduce heat to 350ºF. Bake for another 40 to 45 more minutes or until the bottom of the loaf sounds hollow when tapped — you have to remove the loaf from the pan to test this. Turn loaves out into wire racks immediately to cool.</span></div>
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*Recipe adapted from <a href="http://www.alexandracooks.com/2012/07/07/no-knead-oatmeal-toasting-bread/">Alexandra's Kitchen</a></div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-53242549469520983222013-08-18T22:59:00.001-06:002013-08-18T22:59:21.231-06:00Summer Sangria<br />
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<i>Sadly summer is almost over... but it's not too late to soak up the sun and enjoy some fruity sangria during the last few weeks of August! Here are two basic recipes, one for white sangria and one for red. Both are delicious and refreshing!</i></div>
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<b>White Sangria</b></div>
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1 lemon</div>
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1 lime</div>
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1 orange</div>
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1 green apple</div>
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1 peach</div>
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5 strawberries</div>
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1 bottle pinot grigio</div>
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1/2 cup triple sec</div>
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3/4 cup orange juice</div>
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1-2 Tbsp. sugar (optional)</div>
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1 can ginger ale</div>
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Sparkling water or champagne (optional)</div>
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Fresh mint leaves</div>
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<b>Red Sangria</b></div>
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2 oranges</div>
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1 nectarine</div>
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1 cup frozen raspberries</div>
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1 cup frozen strawberries</div>
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1 bottle red wine</div>
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2 Tbsp. GM, and/or dark rum</div>
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1/2 cup triple sec</div>
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1 cup orange juice</div>
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2 Tbsp. sugar (optional)</div>
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1 cup sparkling water or champagne</div>
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<b>Directions:</b></div>
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<b><br /></b></div>
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Slice fruit and place in a large pitcher or punch bowl. Pour in all alcohol and juices, except for the ginger ale and sparkling water or champagne. Refrigerate for at least 1-2 hours to allow the fruit to get soft and the flavours to develop. Pour in the ginger ale and sparkling water just before serving so it retains its carbonation.</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-52880375399188810292013-08-11T20:22:00.002-06:002013-08-11T20:22:57.364-06:00Chipotle Sweet Potato Veggie Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg8lMGMQDBsPdRB7QMs_CPdqOfFegTYFoNVCRKWC4qXuVtrL4n-cxVQkDL5YtijnARMGQ2jcP7N2SqQgRDm1TSCGrhkXQmjM9DYWheTQ4Z6-vlYP03oX8t8JA8FwFh4Ffwp503JPd-Lc/s1600/IMG_2672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg8lMGMQDBsPdRB7QMs_CPdqOfFegTYFoNVCRKWC4qXuVtrL4n-cxVQkDL5YtijnARMGQ2jcP7N2SqQgRDm1TSCGrhkXQmjM9DYWheTQ4Z6-vlYP03oX8t8JA8FwFh4Ffwp503JPd-Lc/s400/IMG_2672.jpg" width="298" /></a></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR70Z9iMa9ZYR8ThejUY1QGJuEn4GGNaDqRgmM8JZBT3JztTPzXYxqHivXDieizsy_SBITPaTi4Y2kzqBwlbkFGNr9DdZ5MJPqtlo24RxLZorA1Skcgl7WBXLWmbiarhRx11YSFEp1Jts/s1600/IMG_2673.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR70Z9iMa9ZYR8ThejUY1QGJuEn4GGNaDqRgmM8JZBT3JztTPzXYxqHivXDieizsy_SBITPaTi4Y2kzqBwlbkFGNr9DdZ5MJPqtlo24RxLZorA1Skcgl7WBXLWmbiarhRx11YSFEp1Jts/s400/IMG_2673.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /><i style="font-size: medium;">These are hands down some of the best homemade veggie burgers I have ever made! Like most veggie patties, they are a tad bit mushy if you use too much sweet potato or if you make them too thick - but that won't even matter once you taste all the flavours going on in these! The use of cornmeal instead of breadcrumbs gives them great texture and crispy exterior, and the chipotle pepper adds a touch of spice and tons of flavour. Make these immediately!</i></td></tr>
</tbody></table>
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<i><br /></i></div>
<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
1 medium (1 lb.) sweet potato</div>
<div style="text-align: center;">
1/2 cup fresh or frozen corn kernels</div>
<div style="text-align: center;">
1 15oz. can black beans or chickpeas, drained and rinsed</div>
<div style="text-align: center;">
1 whole chipotle pepper in adobo sauce, minced</div>
<div style="text-align: center;">
1/2 cup cornmeal, divided use (I love Bob's Red Mill brand of cornmeal because it is more textured than most)</div>
<div style="text-align: center;">
1/4 tsp. garlic powder</div>
<div style="text-align: center;">
1/2 tsp. ground cumin</div>
<div style="text-align: center;">
1/2 tsp. salt</div>
<div style="text-align: center;">
1-2 green onions, finely chopped</div>
<div style="text-align: center;">
1/4 bunch cilantro</div>
<div style="text-align: center;">
1 Tbsp. neutral oil like canola or grapeseed, for frying</div>
<div style="text-align: center;">
4-6 burger buns</div>
<div style="text-align: center;">
1 avocado, sliced</div>
<div style="text-align: center;">
Mayonnaise, Sriracha, and lettuce for serving</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Cook the sweet potato first by either microwave or oven. For the microwave: poke it with a fork all over, wrap loosely in paper towel and place it on a plate. Microwaving for 7-10 minutes, until no longer hard. For the oven: Bake for 40-50 minutes in a 400 degrees F oven until cooked all the way through. Set the sweet potato aside to cool while you prepare the rest of the ingredients.</div>
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<br /></div>
<div style="text-align: center;">
In a large bowl, combine the corn kernels and beans. Use a potato masher or a large fork to mash up the beans a bit. You still want there to be a bit of texture so don't mash them completely smooth. Add in the chipotle pepper and 1 tsp. of the adobo sauce from the can, 1/4 cup cornmeal, garlic powder, cumin, salt, green onions, and cilantro. Stir to combine, then cover and refrigerate for 30 minutes to allow the cornmeal to absorb some of the moisture and the flavours to develop.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Divide the burger mixture into 4 or 6 burger patties, pressing them until they are about 3/4" thick. Pour the remaining 1/4 cup of cornmeal onto a plate. Heat 1 Tbsp. of oil in a large skillet over medium heat. When the oil is very hot, coat the outside of each burger patty in the cornmeal and place on the skillet. Cook for about 5-6 minutes per side, or until the patties are golden brown and crispy on the outside. You can add more oil if needed, or if you needed to cook the burgers in two or three batches. Turn the patties gently with a flat spatula so they don't fall apart on you.</div>
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<br /></div>
<div style="text-align: center;">
Serve in a bun with mayonnaise, crisp lettuce, sliced avocado, and a squirt of Sriracha if you like it spicy!</div>
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<div style="text-align: center;">
*Recipe adapted from <a href="http://www.budgetbytes.com/2013/05/chipotle-sweet-potato-burgers/">Budget Bytes</a></div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-74469026300137171312013-08-11T19:58:00.001-06:002013-08-11T19:58:43.728-06:00BBQ Tofu Summer Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yAmzPAwQ5872uJvZtTFsoQNIFmAcizvoTTsNIVUS2L4zIJ7aOee95qp81K1xaoGLwER5CkGjil91oZ4YQR3e9Mpu7tel5i1yG6zHClWgZrKUNVsVj7v31onqjP0UmXsK33HQCL07lUk/s1600/IMG_2188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9yAmzPAwQ5872uJvZtTFsoQNIFmAcizvoTTsNIVUS2L4zIJ7aOee95qp81K1xaoGLwER5CkGjil91oZ4YQR3e9Mpu7tel5i1yG6zHClWgZrKUNVsVj7v31onqjP0UmXsK33HQCL07lUk/s640/IMG_2188.jpg" width="528" /></a></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>This isn't so much a recipe as it is a list of delicious, summery ingredients that make for one great salad! It's a super simple tofu preparation that I've been enjoying all summer long. </i></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
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Romaine lettuce, chopped</div>
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Fresh or frozen (and thawed) corn kernels</div>
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Carrots, cut into thin matchsticks</div>
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Avocado, diced</div>
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Firm tofu</div>
<div style="text-align: center;">
BBQ sauce (my favourite storebought brand is Dad's Amazing BBQ sauce)</div>
<div style="text-align: center;">
Your favourite salad dressing (Ranch or Blue cheese dressing works really well here, as does a lighter citrusy vinaigrette)</div>
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<br /></div>
<div style="text-align: center;">
<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Prepare the BBQ tofu by cutting it into strips and pressing as much water out of it as possible. Place in a container or bowl, smother in BBQ sauce, and allow it to marinate in the refrigerator for at least 2 hours or overnight. Overnight is best for the most flavour!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Heat a skillet over medium high heat. Cook the tofu until it is warmed through and slightly crispy on the outside. Reserve the BBQ sauce left in the container. Alternatively, you could place the tofu on a parchment covered baking sheet and broil on high in the oven for 8-10 minutes, flipping them halfway through. Cover the cooked tofu with the reserved BBQ sauce.</div>
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Prepare the salad vegetables, then add in your dressing of choice and toss to coat. Plate and place the BBQ tofu on top. Enjoy!</div>
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<br /></div>
<div style="text-align: center;">
*Recipe by Brooke McMillan</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-2197794614180370972013-08-11T19:47:00.004-06:002013-08-11T19:59:45.712-06:00Thai Coconut Green Curry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCKBeIxE6X65xMKlDMkMpTcHhArMm4N78mn7i18ozA5CpSi0MaqOLML0BxRF6f6mPKQqaean-VmC5_Gev2lMXwE8lV2kgv5zVwv3OtwkKUYMPMlLdLeY4QiDHWy8hN_J5l_Ag96LD7Xs/s1600/IMG_1862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyCKBeIxE6X65xMKlDMkMpTcHhArMm4N78mn7i18ozA5CpSi0MaqOLML0BxRF6f6mPKQqaean-VmC5_Gev2lMXwE8lV2kgv5zVwv3OtwkKUYMPMlLdLeY4QiDHWy8hN_J5l_Ag96LD7Xs/s400/IMG_1862.jpg" width="358" /></a></div>
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<i><br /></i></div>
<div style="text-align: center;">
<i>This is one of my favourite meals! I love a good stir-fry and this one is so flavourful, a bit spicy, and full of veggies! I love making it for friends and my family because takes no time at all to prepare and it's easily customizable for both vegetarians and meat-eaters. If you make it with tofu then it's even tastier the next day because it has a chance to soak up the coconut curry flavours overnight!</i></div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
1 can Thai coconut milk</div>
<div style="text-align: center;">
2 Tbsp. Thai green chili paste (or more if you like it really spicy)</div>
<div style="text-align: center;">
1 Tbsp. brown sugar</div>
<div style="text-align: center;">
1" knob of fresh ginger, finely grated</div>
<div style="text-align: center;">
1/2 tsp salt, or to taste</div>
<div style="text-align: center;">
1 cup thinly sliced assorted stir-fry vegetables (I like to use snap peas, bell peppers, carrots, onions, bok choy or kale)</div>
<div style="text-align: center;">
Fresh Thai basil, finely chopped (if you can't find it then regular basil will work too)</div>
<div style="text-align: center;">
3-4" stick of fresh lemongrass</div>
<div style="text-align: center;">
1 cup cooked shrimp, chicken, firm tofu, or chickpeas</div>
<div style="text-align: center;">
Cooked Jasmine rice</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Prepare your rice and protein first. Cook the rice according to the package directions while you prepare the rest of the dish. Cook your chicken or shrimp, drain and press your tofu, drain and rinse your chickpeas if they are from a can or cook them if they are dried. Set aside.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
In a large skillet, heat the coconut milk over medium heat until it begins to bubble. Stir in the green chili paste, brown sugar, and the lemongrass stick and heat until dissolved. Simmer for 5-10 minutes, until the mixture thickens slightly. If the sauce gets too thick then just add a bit of water or milk until it is the consistency you'd like.</div>
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<br /></div>
<div style="text-align: center;">
Add in the ginger, vegetables, protein, and cook until the vegetables are tender-crisp, about another 5-10 minutes. Remove the lemongrass and sprinkle fresh Thai basil over the top. Serve over Jasmine rice. </div>
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<div style="text-align: center;">
*Recipe by Brooke McMillan</div>
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<br /></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-88102917582126510642013-08-11T19:31:00.002-06:002013-08-11T19:31:40.116-06:00Hippie Brownies<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxWChxR1ZCIGAm0oT013hlsGsli7fkQuT1rlNJOXNmO3l7Naxsm01elsdnulzSdfFGcBQf4iOen__rVvJBUFUYB7q8IckS5ixXqDGztZe0VHAEut1nzxXcvFMGRNQ2yA9uLC0OEQMn8w/s1600/IMG_2162.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxWChxR1ZCIGAm0oT013hlsGsli7fkQuT1rlNJOXNmO3l7Naxsm01elsdnulzSdfFGcBQf4iOen__rVvJBUFUYB7q8IckS5ixXqDGztZe0VHAEut1nzxXcvFMGRNQ2yA9uLC0OEQMn8w/s400/IMG_2162.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH5161NSTlE_kzOzIwWRoAJmY02GqyVJglJ-d2o3H02C4RS1PdlbxNBL_lg_jgqoFB-jOQkYpc6qF6sHTlUahg89vPdtAuEgp6dtBB9EQGZetxwW3sBtaItsw7IRo03V0DlBoyhKuAXA/s1600/IMG_2165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKH5161NSTlE_kzOzIwWRoAJmY02GqyVJglJ-d2o3H02C4RS1PdlbxNBL_lg_jgqoFB-jOQkYpc6qF6sHTlUahg89vPdtAuEgp6dtBB9EQGZetxwW3sBtaItsw7IRo03V0DlBoyhKuAXA/s400/IMG_2165.jpg" width="298" /></a></div>
<i><br /></i>
<i>All-natural, gluten-free, and vegan! These are the ultimate hippie brownie bites :)</i></div>
<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
1 cup roasted whole almonds</div>
<div style="text-align: center;">
1 and 1/2 cups dates, pitted and roughly chopped</div>
<div style="text-align: center;">
1/2 cup good quality cocoa powder</div>
<div style="text-align: center;">
1/2 tsp. vanilla extract</div>
<div style="text-align: center;">
Pinch sea salt</div>
<div style="text-align: center;">
Optional add-in: chopped chocolate or mini chocolate chips</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Place the almonds in a food processor and blend on high until they are finely ground crumbs. Don't run the processor too long though otherwise it will start to turn into almond butter.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Add in the cocoa powder, vanilla, and salt. Pulse the food processor to combine. Add in the chopped dates and continue to process until thoroughly combined and the mixture sticks together when you pinch it between your fingers. If it is not sticky enough add a couple more dates until it is no longer dry or crumbly. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Line a small square plastic or glass container with plastic wrap. I just used a square tupperware container that was approx. 6x6". Firmly press the brownie mixture into the container, ensuring it is an even thickness all over. Place in the fridge or freezer for 1-2 hours to allow it to firm up and make slicing easier. Instead of making squares you could also roll the mixture into balls and skip this step altogether!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Slice into squares and store in an airtight container at room temperature, or in the fridge or freezer for longer storage. </div>
<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPlymbWcrtNJJ2-8fPzCfqfiKfvNJP_7qAXlNO7cglsvDpviYvdgFZkYKuW9fckH8HsUsDFbiHDhQVuFb2zsUH1VngXoNcdMAA07D1nG3pFAc_mI9nbTKAqXV0AwO2Bi6dlqizMRfUI0/s1600/IMG_2170.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXPlymbWcrtNJJ2-8fPzCfqfiKfvNJP_7qAXlNO7cglsvDpviYvdgFZkYKuW9fckH8HsUsDFbiHDhQVuFb2zsUH1VngXoNcdMAA07D1nG3pFAc_mI9nbTKAqXV0AwO2Bi6dlqizMRfUI0/s400/IMG_2170.jpg" width="298" /></a></div>
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<div style="text-align: center;">
*Recipe by Brooke McMillan</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-6622265449966164562013-08-11T15:28:00.001-06:002022-04-12T00:49:08.002-06:00Butterscotch Cashew Pretzel Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFbR_2rvGAFFbzCYRB4HLQCcGvfN1OpZWv-PepMMzYDYKdN12u1q5CUrCxG2gtPe28IknHSjIZXg9NWWnUZIBvX_FmqgyR_jc7K3TueSVzHzQR7YIWrOOJcrhnTPoUfGQ4MBi9CciY4A/s1600/IMG_2199.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFbR_2rvGAFFbzCYRB4HLQCcGvfN1OpZWv-PepMMzYDYKdN12u1q5CUrCxG2gtPe28IknHSjIZXg9NWWnUZIBvX_FmqgyR_jc7K3TueSVzHzQR7YIWrOOJcrhnTPoUfGQ4MBi9CciY4A/s400/IMG_2199.jpg" width="396" /></a></div>
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<i>These cookies were inspired by some of the new Dairymilk chocolate bars I've seen popping up in stores recently. They have everything from peanut butter, pretzels, cashews, cookies, toffee, candied peanuts in them, so I figured I could apply the same "stuff everything good into one dessert" strategy into cookies! These are the ultimate blend of salty and sweet, with a bit of crunch from the pretzels and a rich caramel flavour from the butterscotch chips.</i></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
1 and 1/2 cups all-purpose flour</div>
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1/2 tsp. salt</div>
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1/2 tsp. baking soda</div>
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3/4 tsp. baking powder</div>
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1/2 cup butter, room temperature</div>
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1/4 cup white sugar</div>
<div style="text-align: center;">
3/4 cup brown sugar</div>
<div style="text-align: center;">
1 large egg</div>
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1 tsp. vanilla extract</div>
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1 cup butterscotch chips</div>
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1 cup cashews, chopped</div>
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1 cup pretzels, broken into small pieces</div>
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<b>Directions:</b></div>
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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.</div>
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In a large bowl, whisk together the flour, salt, baking soda, and baking powder.</div>
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In a separate large bowl, cream together the butter, white sugar, and brown sugar with an electric mixer, until light and fluffy. Add in the egg and vanilla and mix until combined, scraping down the sides of the bowl as needed.</div>
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Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the butterscotch chips, cashews, and pretzels.</div>
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Drop 2 Tbsp.-sized balls of cookie dough onto the prepared baking sheets. Gently press down on the tops of the balls to flatten slightly. Bake for 12-14 minutes, just until the edges of the cookies start to brown. Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.</div>
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*Recipe by Brooke McMillan</div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-44307639453522512622013-08-11T08:56:00.000-06:002013-08-11T08:56:49.272-06:00Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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<b><span class="Apple-style-span" style="font-weight: normal;"><i>These are the perfect chocolate cookie. Chewy and very chocolate-y! Try them with white chocolate chips or topped with an almond to make them even more special.</i></span></b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;"><br /></span></b></div>
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<b>Ingredients:</b></div>
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<br /></div>
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1 cup butter, softened</div>
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3/4 cups white sugar</div>
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3/4 cups brown sugar</div>
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2 eggs</div>
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2 teaspoons vanilla extract</div>
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2 cups all-purpose flour</div>
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2/3 cup cocoa powder</div>
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3/4 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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2 cups milk or white chocolate chips - <i>You can even use a mixture of half of each kind</i></div>
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<b>Directions:</b></div>
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Preheat the oven to 350 degrees F and place rack in center of oven. Line cookie sheets with parchment paper.</div>
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In large bowl, beat butter, sugars, eggs, and vanilla with a mixer until light and fluffy. In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. </div>
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Stir the dry ingredients into the butter mixture until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets. This cookie dough is pretty soft so it may be a bit hard to roll into balls. Try chilling the dough in the refrigerator for 10 minutes if it is too difficult to work with.</div>
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Bake for 8 to 10 minutes, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.</div>
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*Recipe adapted from <a href="http://www.lovintheoven.com/2010/02/chocolate-chocolate-chip-cookies.html">Lovin' From The Oven</a></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com1tag:blogger.com,1999:blog-8706548709461947782.post-37827642361646757002013-08-11T08:45:00.001-06:002013-08-11T08:45:19.819-06:00Chocolate Chip Banana Bread<div class="separator" style="clear: both; text-align: center;">
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<i>New favourite banana bread recipe!!!</i></div>
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<i>Because you can never have too many good banana bread recipes...</i></div>
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<i>This one makes two loaves, but feel free to halve the recipe if you only need one. But really, you should make two and give one to some lucky friends or freeze one for when you really need a slice of comfort food.</i></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
1 and 1/2 cups white sugar</div>
<div style="text-align: center;">
1 cup butter, softened</div>
<div style="text-align: center;">
2 and 1/2 cups all purpose flour</div>
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1/2 cup whole wheat flour</div>
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1 tsp. baking soda</div>
<div style="text-align: center;">
1 tsp. table salt</div>
<div style="text-align: center;">
1/2 tsp. cinnamon</div>
<div style="text-align: center;">
4 large eggs</div>
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2 tsp. vanilla extract</div>
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1 and 1/4 cups chocolate chips</div>
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1/2 cup sour cream or buttermilk</div>
<div style="text-align: center;">
1 quart mashed, very ripe bananas (approx. 8 large)</div>
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<b>Directions:</b></div>
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This is my secret amazing banana trick (it's totally optional but worth the extra step): Break the bananas into small chunks and place them in a large, microwave-safe bowl. Microwave on high for about 2-3 minutes. This starts to caramelize the natural sugars in the bananas a bit and makes them extra sweet and delicious. It's an especially handy trick for when you have bananas that aren't super over-ripe and sweet yet.</div>
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<div style="text-align: center;">
Preheat the oven to 350 degrees F. Line two loaf pans with parchment paper so that it overhangs the two widest sides, then butter the paper and the other two sides of the pan.</div>
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<div style="text-align: center;">
With an electric mixer, cream together the butter and sugar in a large bowl until light and fluffy. Add the eggs one at a time, beating after each addition. Add in the vanilla extract, sour cream/buttermilk, and mashed bananas.</div>
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In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.</div>
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Add the dry ingredients to the wet ingredients and mix with a wooden spoon or rubber spatula until just combined. Gently fold in the chocolate chips. Divide the batter evenly between the two prepared loaf pans. </div>
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<div style="text-align: center;">
Bake for about 1 hour, or until a toothpick inserted comes out clean with moist crumbs attached. Remove the pans from the oven and turn the loaves out onto a wire cooling rack to cool immediately, using the parchment paper as handles for easy removal. Let cool, then cut into thick slices.</div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-20962061464521493892013-07-15T13:58:00.000-06:002013-07-15T13:58:17.052-06:00Vegetarian Beef and Broccoli (and peas?)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdUmL20E33sHW19WTaCy7JnxF1xthe2RcMxPR6hB0xariivB4RKn0uMq6xZ838sU7lBAclrYqohZjQmH2X0xvCVZKPDkERBEzfYYbdknXgI7Z0GmaRkTrWL8tE8uzItKJuO7e0oYEShU/s1600/IMG_1706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigdUmL20E33sHW19WTaCy7JnxF1xthe2RcMxPR6hB0xariivB4RKn0uMq6xZ838sU7lBAclrYqohZjQmH2X0xvCVZKPDkERBEzfYYbdknXgI7Z0GmaRkTrWL8tE8uzItKJuO7e0oYEShU/s400/IMG_1706.jpg" width="400" /></a></div>
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<i>This is my super quick and delicious vegetarian adaptation of one of my favourite Chinese food dishes! Gardein makes amazing imitation meat products and their "beefless tips" are one of my absolute favourites - the texture and flavour is fantastic and they have been known to please even my meat-eating little brother.</i></div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
1/4 cup soy sauce</div>
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1/4 cup plus 1 Tbsp. water</div>
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2 Tbsp. brown sugar</div>
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4 cloves garlic, minced</div>
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2 Tbsp. flour</div>
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1/2 Tbsp. balsamic or red wine vinegar </div>
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<br /></div>
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2 heads broccoli, chopped into florets and steamed</div>
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1/2 cup frozen peas, steamed</div>
<div style="text-align: center;">
1/2 package of Gardein "beefless tips"</div>
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Cooked white rice, to serve</div>
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<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, flour, and vinegar.</div>
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Cook your rice and steam your broccoli and peas while you prepare the beef and sauce.</div>
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<div style="text-align: center;">
Heat 1 tsp. olive or canola oil in a medium skillet over medium heat. Saute the Gardein "beefless tips" for 2 minutes. Pour the sauce mixture into the skillet and allow the beef to simmer for about 5 minutes, or until the sauce has thickened.</div>
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Serve the beef and sauce over the rice and steamed vegetables.</div>
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*Recipe by Brooke McMillan</div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-40733470761446218982013-07-15T13:32:00.001-06:002013-07-15T13:32:23.652-06:00Massaged Kale Salad<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Y6foW5Ye7z6uA4-uuX_MH0cCSDhES7p8aoCpKcqeQGXMFIEcPiKPSx0IED3PuwzftqAIQ7-zqhlI3Vn0MjJJElQweCfUMkXlIrfwWkoqfFiC8eE4aZbMnrpXvougnZ9MkAame1LD56A/s1600/100_4860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Y6foW5Ye7z6uA4-uuX_MH0cCSDhES7p8aoCpKcqeQGXMFIEcPiKPSx0IED3PuwzftqAIQ7-zqhlI3Vn0MjJJElQweCfUMkXlIrfwWkoqfFiC8eE4aZbMnrpXvougnZ9MkAame1LD56A/s400/100_4860.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRX2QSKRdhPFBBpHFWC8gZGY7Sr6KfuhNanYPgScnUutVhdvBWo2dPChd04AGGp2k1bZTJo-P37LgizBlwI6vAtoJA3OZLA1RMBXYkp3N5jOTDCf-CS6xzplc2yPRIsGD-BNvbOAaaiI/s1600/100_4857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMRX2QSKRdhPFBBpHFWC8gZGY7Sr6KfuhNanYPgScnUutVhdvBWo2dPChd04AGGp2k1bZTJo-P37LgizBlwI6vAtoJA3OZLA1RMBXYkp3N5jOTDCf-CS6xzplc2yPRIsGD-BNvbOAaaiI/s400/100_4857.JPG" width="400" /></a></div>
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<div style="text-align: center;">
<i>This is one of my favourite quick kale salads and a great way to enjoy these super nutritious greens! Massaging the dressing into the kale really helps to soften its characteristic chewy and rough texture, and allowing the salad to marinate in the refrigerator prior to serving also helps with this as well. Unlike most salad leftovers, this stores wonderfully in the refrigerator, so it's great for lunch the next day! Feel free to add in some quinoa, couscous, or rice, or a protein to make this a complete meal.</i></div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
1 head kale</div>
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1 tomato, diced</div>
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1 medium carrot, grated</div>
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1/2 small red onion, diced or sliced</div>
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2 Tbsp. toasted sesame seeds</div>
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1 Tbsp. tahini</div>
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2 Tbsp. water</div>
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Juice of 1 lemon (approx. 2 Tbsp.)</div>
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1/2 tsp. chili powder or 1-2 tsp. red pepper flakes</div>
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2 tsp. garlic, minced</div>
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1/2 Tbsp. honey or pinch of sugar</div>
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salt and pepper, to taste</div>
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<b>Directions:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
Wash the kale and pat dry. Remove the leaves from the tough centre stem by placing your fingers at the base and sliding them upward. Roughly chop or tear the kale into large bite-sized pieces. Place the kale in a salad bowl and set aside.</div>
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<div style="text-align: center;">
For the dressing, whisk together the tahini, water, lemon juice, chili powder/flakes, garlic, salt and pepper, and honey/sugar. Taste and adjust the seasonings.</div>
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Pour the dressing over the kale and massage it into the leaves with your hands. This will help to soften the kale. Toss in the tomatoes and carrots, and onion if using.</div>
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Refrigerate for at least 10-15 minutes before serving to allow the dressing to further soften the kale.</div>
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*Recipe by Brooke McMillan</div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-74308451954632348422013-07-15T13:13:00.002-06:002013-07-15T13:13:36.838-06:00Puppy Chow<div style="text-align: center;">
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<i><span id="goog_328461573"></span><span id="goog_328461574"></span><br /></i></div>
<div style="text-align: center;">
<i>This treat is a classic favourite around the holidays, but that shouldn't stop you from making it all year round! It's crunchy and sweet, and ridiculously addicting. </i></div>
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<div style="text-align: center;">
<b>Ingredients:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
1/2 cup smooth peanut butter</div>
<div style="text-align: center;">
1/4 cup butter</div>
<div style="text-align: center;">
1 cup chocolate chips</div>
<div style="text-align: center;">
1/2 tsp. vanilla extract</div>
<div style="text-align: center;">
9 cups Chex or Crispix cereal</div>
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3 cups powdered sugar</div>
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<b>Directions:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
Combine the peanut butter, butter, and chocolate chips in a microwave safe bowl. Microwave on high for 1 minutes, then stir to blend all ingredients thoroughly. If the mixture is not completely melted, then microwave in 30-second intervals until smooth. Stir in the vanilla extract.</div>
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<br /></div>
<div style="text-align: center;">
Place the cereal in a very large mixing bowl. Pour the peanut butter/chocolate mixture over the cereal and toss gently using a large spatula or spoon, making sure the cereal is evenly covered.</div>
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Place the powdered sugar in a large plastic bag. Add the coated cereal to the bag, leaving room at the top of the bag for it to be shaken. You may have to divide the cereal into 3-4 smaller batches, coating one batch at a time in powdered sugar. Shake the bag vigorously to evenly coat each piece of cereal with powdered sugar. Place the puppy chow in a separate large bowl and repeat with the remaining cereal, adding additional powdered sugar as needed.</div>
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Store puppy chow in sealed bags or an airtight container.<br />
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-40266639134923568872013-07-15T12:53:00.001-06:002013-07-15T12:55:29.349-06:00Banana Oatmeal Dark Chocolate Breakfast Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7l0QwsSnjynyPsRBf9V4buSbA5ldS0zrZOouNfTqfL6106HfSdIRBzjacJqgf797whM6Gu3eb0M4OD9_mSn7-BacxpQO1yO7mO6_jWKLZtJMqXarGrqcvSceeaE_X_kIHZRfyPT7-sA/s1600/100_4849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="343" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_7l0QwsSnjynyPsRBf9V4buSbA5ldS0zrZOouNfTqfL6106HfSdIRBzjacJqgf797whM6Gu3eb0M4OD9_mSn7-BacxpQO1yO7mO6_jWKLZtJMqXarGrqcvSceeaE_X_kIHZRfyPT7-sA/s400/100_4849.JPG" width="400" /></a></div>
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<div style="text-align: center;">
<i>Lightly sweet, chewy and hearty, these makes great breakfast cookies or healthy highly-portable snacks! They freeze well so make a big batch to have tucked away for busy days.</i></div>
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<b>Ingredients:</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
1/2 cup whole wheat flour</div>
<div style="text-align: center;">
1 cup oats</div>
<div style="text-align: center;">
1/2 tsp. baking powder</div>
<div style="text-align: center;">
1/2 tsp. baking soda</div>
<div style="text-align: center;">
1/4 tsp. cinnamon</div>
<div style="text-align: center;">
pinch of salt</div>
<div style="text-align: center;">
1 Tbsp. ground flaxseed</div>
<div style="text-align: center;">
1/4 cup agave or honey</div>
<div style="text-align: center;">
1/4 cup soy, almond, or dairy milk</div>
<div style="text-align: center;">
1/2 tsp. vanilla extract</div>
<div style="text-align: center;">
1 Tbsp. canola or vegetable oil</div>
<div style="text-align: center;">
1 very ripe large banana, mashed</div>
<div style="text-align: center;">
1/2-3/4 cup roughly chopped dark chocolate</div>
<div style="text-align: center;">
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<div style="text-align: center;">
<b>Directions:</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or grease with non-stick spray.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Combine all ingredients in a large bowl and stir until smooth and evenly blended.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Drop 1-2 Tbsp. sized mounds of cookie dough onto the prepared cookie sheets. These cookies won't spread much during baking so you may want to flatten the cookie dough mounds gently with your hand or fingertips.</div>
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<div style="text-align: center;">
Bake for 10-12 minutes. Allow the cookies to sit on the cookie sheets for 1-2 minutes before placing them on a wire rack to cool completely.</div>
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<div style="text-align: center;">
*Recipe by Brooke McMillan</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-2852426582652564852013-06-23T13:25:00.000-06:002013-06-23T13:25:21.309-06:00Asparagus with Smoky Lemon Yogurt, Chopped Eggs, and Toasted Almonds<div class="separator" style="clear: both; text-align: center;">
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<i>If you're looking for something tasty to make for Sunday supper tonight, then look no further. </i><i>This dish is everything I love about spring, summer, and fresh ingredients! It's colourful, busy, and my new favourite way to eat asparagus. Paired with some crusty bread or even roasted potatoes, it makes a fantastic vegetarian main, or it's perfect on its own for a hearty lunch or side dish. The smoky lemon yogurt dressing is as addicting as it is simple, and you will want to put it on everything! I'd imagine it would make a great marinade or sauce for chicken, fish, and almost any vegetable. Feel free to halve this recipe if you are only cooking for one or two, or making this as a side dish.</i></div>
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<b>Ingredients:</b></div>
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4 large eggs</div>
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2/3 cup whole, blanched almonds</div>
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2 Tbsp. olive oil</div>
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2 pounds asparagus, tough ends trimmed or peeled</div>
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Kosher or sea salt and freshly ground black pepper</div>
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Fresh lemon juice and olive oil, to serve</div>
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<b>Yogurt Dressing:</b></div>
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2 cups plain greek yogurt</div>
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4 Tbsp. lemon juice</div>
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2 tsp. smoked paprika</div>
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2-3 cloves garlic, minced</div>
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1/2 tsp. salt</div>
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<b>Directions:</b></div>
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Make the yogurt dressing first so it has more time to marinate and develop a great flavour. Whisk together all the dressing ingredients in a small bowl. Taste and adjust the seasonings to your preference. Cover and set aside until ready to assemble the dish. </div>
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Hard-boil your eggs by placing them in a pot of cold water and bringing it to a boil over high heat. Once the water is boiling, set a timer for 10 minutes and reduce the heat to a simmer. When the timer goes off, drain the eggs from the water and plunge them into ice water to cool them quickly and stop the cooking. Set them aside to continue cooling (I place mine in a bowl in the refrigerator). </div>
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Toast the almonds by placing them in a skillet over medium heat, stirring them frequently until they are lightly browned and fragrant. Set them aside to cool.</div>
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Once the eggs and almonds are cool, peel the eggs, coarsely chop both eggs and almonds and set aside.</div>
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Heat the olive oil over medium high heat in the largest skillet you have. Once the oil is hot, add in the asparagus spears, placing half in one direction and the other half in the other direction so they will fit in the skillet more evenly. If you only have a small skillet you may have to do this in multiple batches depending on how much asparagus you are using. Cover the skillet with a lid or aluminum foil and cook for 3-5 minutes. Remove the lid or foil, increase the heat to high, season with salt and pepper and continue to cook the spears until they are tender-crisp and well-browned on one or two sides. This will take about another 5-7 minutes.</div>
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Spread about 1 cup of the prepared yogurt dressing over a large serving dish or platter, or spoon a scoop onto each individual plate. Place the cooked asparagus spears on top of the dressing, then sprinkle with the chopped eggs and almonds. Finish with a squeeze of fresh lemon juice, a small drizzle of olive oil, and a sprinkle of kosher or sea salt. Spoon a few additional dollops of the yogurt dressing on top and serve.</div>
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*Recipe adapted from <a href="http://smittenkitchen.com/blog/2012/06/asparagus-with-almonds-and-yogurt-dressing/">Smitten Kitchen</a></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-4239389108428068342013-06-17T22:54:00.001-06:002022-04-12T00:50:30.435-06:00Nutella Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<i>Oh hey, remember me!? I'm the girl who used to post new recipes like clockwork.. but who got ridiculously busy and abandoned her blog for nearly a month! Things have been a bit crazy for the past couple of months with finishing my final student teaching practicum, graduating from university, moving, job hunting, and starting work - so I had to put blogging on the back burner (pun intended). The good news is that </i><i>I'm back to apologize for my temporary hiatus and </i><i>and make it up to all of you amazing people who follow my blog and make these recipes. Although I haven't been blogging about it,</i><i> </i><i>I have been cooking and baking more than ever and I have a huge backlog of amazing food to share with you in the coming weeks! And the recipe I have today is the frontrunner of them all. It should make you forget all about my temporary abandonment and have you running to the store for a jar of Nutella. It is the ultimate peace offering and the ultimate showstopping dessert. Best part? It's almost too easy to make (it's no bake!). A friend and I went through an embarrassing amount of Nutella and made two of these in one night! Now I know you come to this blog for the food and not to hear me blabber on, so I'll stop now and let you get to the good stuff - dessert!</i></div>
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<b>Ingredients:</b></div>
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2 and 1/2 cups graham cracker crumbs - <i>You can also use chocolate cookie crumbs instead, but I like the contrasting flavour that graham cracker crumbs gives to this already chocolate-y dessert</i></div>
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5 Tbsp. butter, softened</div>
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3/4 cup chopped toasted hazelnuts divided use - <i>After searching for hazelnuts with no luck, we discovered that peanuts make a fine substitute if you don't have hazelnuts; almonds would also be delicious</i></div>
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1 13oz./400g jar Nutella</div>
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1 lb./500g cream cheese, room temperature</div>
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1/2 cup icing sugar</div>
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<b>Directions:</b></div>
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Prepare a 9" or 10" springform pan by lining the bottom with a circle of wax or parchment paper and greasing the paper and sides of the pan with butter.</div>
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Put the graham cracker crumbs, butter, 3 Tbsp. of nuts, and 1 Tbsp. Nutella in the bowl of a food processor. Pulse until the mixture starts to clump and become a damp, sandy mixture. If it seems too dry add a little bit more butter and pulse. If you don't have a food processor then you can combine the graham cracker crumbs in a bowl with 5 Tbsp. melted butter, 3 Tbsp. nuts that have been very finely chopped, and Nutella. Stir vigorously until no large clumps remain and the mixture is damp and sandy. Again, add a bit more melted butter if it seems dry.</div>
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Pour the crust mixture into the prepared springform pan and press firmly and evenly into the pan using your hands or the bottom of a heavy glass. Ensure it is evenly distributed up the sides of the pan. Place in the fridge to chill.</div>
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In a large bowl, beat the cream cheese and icing sugar with an electric mixer until smooth. Add in the remaining Nutella and continue beating until combined. Pour into the prepared, chilled crust and smooth the top with a rubber spatula or the back of a spoon. Sprinkle the remaining chopped nuts on top. Place the cheesecake in the refrigerator for at least 4 hours or overnight. Don't be tempted to eat it right away - it's so much better once you leave it to chill. I promise your patience will be rewarded!</div>
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When ready to serve, carefully remove the outer ring of the springform pan and slice, serving it cold from the fridge for best flavour and texture. Store leftover cheesecake in the refrigerator</div>
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*Recipe adapted from <a href="http://www.nigella.com/recipes/view/nutella-cheesecake">Nigella Lawson</a></div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-81528496882179757872013-05-22T09:14:00.006-06:002022-04-12T00:50:57.138-06:00Upside-down Banana Chocolate Chip Cake<div class="separator" style="clear: both; text-align: center;">
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<i>This is my new, absolute favourite banana cake! It was my parent's 24th wedding anniversary two days ago, so I made this cake for them to enjoy since they are both lovers of any baked goods involving bananas. It barely lasted 24 hours in my house. Words cannot describe how good it is and the pictures don't do it justice! It is so moist, full of banana flavour, and perfectly sweet enough to be enjoyed for dessert, afternoon coffee/tea, or even breakfast. Mashed bananas are featured in the cake itself, alongside their good friends chocolate and cinnamon, and then again as pretty, deliciously caramelized slices on top of the cake. I want to put that caramelized banana topping on everything. I really hope you're like me and have a stash of black bananas in your freezer at all times, plus a bunch fresh ripe ones on the counter - because there is no such thing as too many bananas - so that you can run to your kitchen and make it right now!</i></div>
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<b>Ingredients:</b></div>
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1/3 cup plus 2 Tbsp. dark brown sugar</div>
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2 Tbsp. water</div>
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3-4 medium, ripe bananas</div>
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a few drops of lemon juice</div>
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1 and 1/2 cups all-purpose flour</div>
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1 tsp. baking powder</div>
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1/2 tsp. baking soda</div>
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1/2 tsp. salt</div>
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1 tsp. cinnamon</div>
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3/4 cup white sugar</div>
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2 Tbsp. butter, melted</div>
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2 large eggs</div>
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1 cup mashed banana (about 2 very ripe bananas)</div>
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1/2 cup sour cream</div>
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1/2 tsp. vanilla extract</div>
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1/2 cup semisweet chocolate chips or chopped chocolate</div>
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<b>Directions:</b></div>
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To make the topping, combine the brown sugar and water in a small saucepan and simmer on the stovetop for about 1 minute over low heat, until the sugar is completely dissolved. Remove from heat and pour the mixture into an 8" square cake pan so that it evenly coats the bottom. </div>
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Peel and slice the bananas into 1/4" slices and arrange them in slightly overlapping rows on top of the melted brown sugar. Lightly sprinkle with lemon juice to prevent too much browning while you prepare the cake batter.</div>
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Preheat the oven to 350 degrees F.</div>
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a separate, medium bowl, whisk together the melted butter, eggs, mashed banana, sour cream, and vanilla.</div>
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Make a well in the centre of the dry ingredients and stir in the wet ingredients until just combined. Fold in the chocolate chips. Be careful not to over mix!</div>
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Scrape the cake batter over the sliced bananas and use a rubber spatula to gently spread it evenly over the slices. Bake for about 38-40 minutes, or until the cake is golden and the top gently springs back when pressed.</div>
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Cool in the pan on a wire rack for 20-30 minutes, then run a knife along the edges to loosen the cake from the pan. Carefully invert the cake onto a serving platter or cake plate. Slice and serve warm or at room temperature.</div>
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*Recipe adapted from <a href="http://www.davidlebovitz.com/2010/03/banana-and-chocolate-upsidedown-cake/">David Lebovitz</a></div>
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Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com0tag:blogger.com,1999:blog-8706548709461947782.post-37112315976282733732013-05-20T20:23:00.000-06:002013-05-20T20:25:18.175-06:00Cashew and Snow Pea Stir-fry with Sesame Marinated Tofu <div class="separator" style="clear: both; text-align: center;">
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<i>This stir-fry is fast and foolproof, and way better than any takeout! If you are skeptical about cooking tofu then this may be the recipe to change your mind. After marinating in a flavourful sesame sauce all day and a quick saute with some stir-fry veggies, you will forget you ever thought it was bland and spongy! For those of you that are sitting there rolling your eyes at me - just make it with chicken instead, or double up on the mushrooms and cashews. This stir-fry is excellent hot or cold, with rice, noodles, or just as is.</i></div>
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<b>Sesame Tofu Marinade Ingredients:</b></div>
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1/4 cup soy sauce or Bragg's Liquid Aminos</div>
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2 Tbsp. rice vinegar</div>
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2 Tbsp. toasted sesame oil</div>
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2 cloves garlic, minced</div>
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1 small knob of ginger, minced to yield about 1 Tbsp.</div>
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2-3 tsp. brown sugar</div>
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1 tsp. Sriracha - <i>Add more or less depending on your spice level preference</i></div>
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1 block firm or extra firm tofu</div>
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<b>Directions:</b></div>
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Remove the tofu from the packaging and drain it of excess liquid. I do this by placing it in on a large plate or shallow bowl, then placing another plate on top of the tofu and putting a heavy bowl or jar/can on the plate to weigh it down. I leave it to drain all day or for at least 2 hours, occasionally pouring off the liquid that collects on the plate. This is an important step because it ensures that the tofu will soak up as much of the marinade as possible and become saturated with flavour. After draining, pat the tofu dry of any remaining moisture with paper towel or a clean, dry dish towel. </div>
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Slice the tofu lengthwise into strips, then halve the strips, keeping them a bit thin so that they can absorb more of the marinade. In a shallow dish or plastic container, whisk together the soy sauce, rice vinegar, sesame oil, garlic, ginger, brown sugar, and Sriracha. Place the tofu in the dish and evenly cover with the marinade. Cover and refrigerate for at least 6-8 hours, or overnight.</div>
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<b>Cashew, Snow Pea, and Bell Pepper Stir-fry Ingredients:</b></div>
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1 red bell pepper, sliced</div>
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1 cup snow peas, halved diagonally</div>
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5-7 Cremini mushrooms, quartered</div>
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1/3 cup roasted cashews</div>
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2 tsp. cornstarch - <i>This will thicken the reserved tofu marinade to create a sauce</i></div>
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Rice or noodles, to serve (optional)</div>
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<b>Directions:</b></div>
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Heat a large frying pan over medium-high heat. Remove the tofu from the marinade and arrange the slices evenly on the hot pan. Saute for about 3-4 minutes, until the slices begin to brown on one side, then flip and saute for another 3-4 minutes. </div>
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Meanwhile, whisk the cornstarch into the leftover marinade. </div>
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Add the vegetables and cashews to the frying pan and cook until the vegetables are almost tender-crisp, about 5 minutes. Pour the reserved marinade into the pan and reduce heat to medium-low. Cook for an additional 1-2 minutes just to warm the sauce. Transfer to a serving dish and serve immediately.</div>
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*Recipe by Brooke McMillan</div>
Brookehttp://www.blogger.com/profile/10246169118804466415noreply@blogger.com1