tag:blogger.com,1999:blog-83046343505646350212024-03-13T11:42:34.467-07:00LaDue & CrewLaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-8304634350564635021.post-86692441720857692592011-09-12T12:16:00.008-07:002011-09-13T08:40:56.801-07:00Oatmeal Cinnamon Chip and Walnut Breakfast Cookies, and Southern NY Tier Flood Relief<div style="text-align: center;"><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOUHeeehekWKEN3QC16Yw1GP87u5elLxw5aVfff8JdaRRNo4ftwq_kt3vtIsYwAoK7P9EPvIdVcF6kNeUf5wkh9zDhkg52BxUfbaGjhdI-AwxSnTzxjZKS3UzdvBEzD9b1lDt5sTZmC-I/s1600/cookies+on+pan+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 283px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijOUHeeehekWKEN3QC16Yw1GP87u5elLxw5aVfff8JdaRRNo4ftwq_kt3vtIsYwAoK7P9EPvIdVcF6kNeUf5wkh9zDhkg52BxUfbaGjhdI-AwxSnTzxjZKS3UzdvBEzD9b1lDt5sTZmC-I/s400/cookies+on+pan+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5651555019771585826" border="0" /></a><br />This past Wednesday I received a text from my brother in New York. It read, "Evacuations all over. 10,000 people in Broome County. Jen will lose her house. I couldn't get back because they evacuated my town."<br /><br />On Thursday, another text from my brother, "R u watching the weather channel? This is bad."<br /><br />From Jen, another text, "I was able to get all my animals and a few things. Few clothes. Not much. Dogs swam to the road behind me to the car. Water to my waist carrying the cats in carriers and the bird. I saved the things that mattered, I would die if I wasn't able to get them out."<br /><br />And today from my brother, "Got 80% of jens stuff to the curb. House is a loss. 14 feet of water was in there. Foundation is cracked in 5 places. Trying to salvage only clothing and kitchen stuff. The deck i helped build is 200 yards down road leaning on someone's house. Basically every one from home depot in jc to dunkin donuts in endicott within 3 blocks of river got same damage."<br /><br />Jen is my brothers best friend of 3+ years that feels like 20 ;) . In these hard economic times, my brother has been staying with her. They help each other, a lot. Now, because of the flood, he's staying with his dear friends of 27 years, Carla and Arnie. Amazing, loving friends, who are also having to pump water out of their own basement.<br /><br />I love Jen.<br /><br />I love Carla and Arnie.<br /><br /><span style="font-style: italic; font-weight: bold;">I don't love how little this tragedy has been on the news, and how little people know what is presently going on.</span><br /><br />So I am asking all of you to donate to the <a href="http://www.southerntierredcross.org/">American Red Cross, Southern Tier Chapter</a>, in an effort to help not only my family and friends, but also the thousands of people that have had to evacuate from the homes that they've loved for generations.<br /><br />One thing that Jen had text me was that local news stations were stating how they had no loss of life. But there was loss... <a href="http://matt-rock.newsvine.com/_news/2011/09/11/7717397-amidst-historic-flooding-petco-store-allows-animals-to-drown">Over 100 animals perished inside of Petco</a>, as well as family pets throughout the area. Jen is angry, and rightfully so. In her words, "Just because they are animals and don't have jobs, didn't make them less valuable to the people that Cherish them."<br /><br />I'm sorry, Jen... I wish I was there to give you a hug.<br /><br /><br /><center><iframe src="http://www.youtube.com/embed/-2EFKx0xI-0" allowfullscreen="" frameborder="0" height="345" width="420"></iframe></center><br /><br />I made these breakfast cookies today because they are hearty, filling, and quick to fix. If you are in a flood relief area, maybe you could make these, and distribute them to those in need of a meal. I plan on selling some and donating the funds to the <a href="http://www.southerntierredcross.org/index.htm">Red Cross chapter in my family's area</a>.<br /><br />To Bob, Jen, Carla and Arnie, this cookie is for you...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpdOeym7yOOLJcdvAfPnez6IBen70sC3WksxIbvA5cz5N-yxAu6X0n9Pn73EVVipYZqDl-Gy74OpZ2vJ947MaCxKu6KBtyso8MICt1Oy731ciyq1EPVOZrDFuWl2mX7O0hwqnbYRlAuwI/s1600/ingredient+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFpdOeym7yOOLJcdvAfPnez6IBen70sC3WksxIbvA5cz5N-yxAu6X0n9Pn73EVVipYZqDl-Gy74OpZ2vJ947MaCxKu6KBtyso8MICt1Oy731ciyq1EPVOZrDFuWl2mX7O0hwqnbYRlAuwI/s400/ingredient+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5651554801283547154" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Oatmeal Cinnamon Chip and Walnut Breakfast Cookies</span><br /><br />1 cup rolled oats (not instant)<br />3/4 c flour<br />1 teaspoon cinnamon<br />1/2 teaspoon baking soda<br />1 large banana (I keep mine in freezer when they become over ripe,<br />using for recipes)<br />1/2 cup peanut butter<br />1/4 c packed brown sugar<br />1/4 cup honey<br />1 Tablespoon vanilla extract<br />1/4 cup buttermilk<br />1/2 cup cinnamon chips<br />1/2 cup chopped walnuts<br /><br />In a medium bowl combine the oats, flour, cinnamon, and baking soda. Set aside.<br /><br />In a large bowl, mash the banana well with a fork or whisk. Add the<br />peanut butter, brown sugar, honey, vanilla, and buttermilk. Mix well.<br />Add the dry ingredients into the wet ingredients and stir until just<br />combined. Stir in cinnamon chips and walnuts.<br /><br />With an ice cream scoop or large spoon, scoop out 12 equal portions<br />and place 2" apart on a baking sheet lined with parchment paper, or<br />sprayed with non-stick spray if you do not have parchment paper.<br /><br />Lightly flatten tops of dough. Bake at 350F for about 15 minutes, or<br />until lightly browned.<br /><br />Makes approximately 12 breakfast cookies.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARAR9AeWvGJvp6Z4edvGCEIkSDdlunKJvEScBCF_cSfofO1rvOAC2IP73OcmXnLuXhONfaILNPZ4JMRLxCo9gfHlB2y2xfb271TF61SMgidE7a9Yv9EihvxnLXM0GAzeaI9eW4Knovt1C/s1600/cookies+on+plate+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARAR9AeWvGJvp6Z4edvGCEIkSDdlunKJvEScBCF_cSfofO1rvOAC2IP73OcmXnLuXhONfaILNPZ4JMRLxCo9gfHlB2y2xfb271TF61SMgidE7a9Yv9EihvxnLXM0GAzeaI9eW4Knovt1C/s400/cookies+on+plate+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5651555196717948450" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com19tag:blogger.com,1999:blog-8304634350564635021.post-21325645508134537842011-06-16T22:38:00.007-07:002011-06-16T23:58:56.585-07:00Mango Macadamia Bread, and old friends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8BdXhF2SHPwrThc0K1XqqTnRXf47ImrW8E-zW4eNXrm_2EClRZa1V_zxWGw7epDy-4R4_fAp3t-KHGhvTyOvlOoYsteO1pj3m4WNFZ5S0RKK5WZePne7dYSH_HO96LCFwSgXaaUWQS7p/s1600/slice+mango+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR8BdXhF2SHPwrThc0K1XqqTnRXf47ImrW8E-zW4eNXrm_2EClRZa1V_zxWGw7epDy-4R4_fAp3t-KHGhvTyOvlOoYsteO1pj3m4WNFZ5S0RKK5WZePne7dYSH_HO96LCFwSgXaaUWQS7p/s400/slice+mango+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5619059333444432498" border="0" /></a><br />"Ribbit... Frogggggy!!" Those were the first words spoken in almost 30 years when my high school "brother" and dear friend Victor, with his sweet wife Vicki, landed on my doorstep a few months back. Through the wonders of facebook, my "bro" and I were able to reconnect, and finally catch up on life again.<br /><br />Victor and I met in high school, instantly clicking, able to talk about anything and everything. Having had similar, dysfunctional family backgrounds, we knew we had to be brother and sister somehow. He gave me the nick name, "Froggy", and honestly, I can't remember why. Could be that I always drew pictures of frogs :-) A sight we were, too... me at 5' and he 6'. After high school, we simply lost touch. Back in 1981, you had to rely on the written word and a home phone to keep in touch. We both moved around so much, each of us just sort of disappeared.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xj7IYrkW7jWKjAFPtGQqrKI-BcQ-K4wBbFfSjOKiAqieT5bJ01E9WRHKXkPe_ud5uxM7DBhUXS5OR8PLjFCp4H6R0CLR9_oS6Re3WqLQzYhlvyvEn_bMnpY9klxwhRd96nUh5_6Ku4qD/s1600/IMAG0061.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 239px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9xj7IYrkW7jWKjAFPtGQqrKI-BcQ-K4wBbFfSjOKiAqieT5bJ01E9WRHKXkPe_ud5uxM7DBhUXS5OR8PLjFCp4H6R0CLR9_oS6Re3WqLQzYhlvyvEn_bMnpY9klxwhRd96nUh5_6Ku4qD/s400/IMAG0061.jpg" alt="" id="BLOGGER_PHOTO_ID_5619065688604982850" border="0" /></a> <span style="font-size:78%;">Victor teaching Kidlet how to play the ukelele</span><br /></div><br />Victor and his wife, Vicki, now live in paradise- Hawaii- and with an amazing green thumb they grow mango's, orchids, love to smoke meats, and make lots of mango bread! They are about the neatest couple on the planet, and I love and miss them to pieces...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WyK242oMW2VeDTBPcKjRUYD6O125uyPdIqZprv9Y7WbvthPflFwUPVSkz0Ql5hedvF7FwGKe_NupXXmC4MI2y59OcYUBs8XFl04-nNnFgkoh-916eRLeibgnLAxjhJ8d_nPQkJY8V6tb/s1600/Mango+collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0WyK242oMW2VeDTBPcKjRUYD6O125uyPdIqZprv9Y7WbvthPflFwUPVSkz0Ql5hedvF7FwGKe_NupXXmC4MI2y59OcYUBs8XFl04-nNnFgkoh-916eRLeibgnLAxjhJ8d_nPQkJY8V6tb/s400/Mango+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5619059418133268930" border="0" /></a><br />So when I was in the grocery store the other day and saw mango's on sale, I knew that I had to make the mango bread that Victor is always talking about. He said that he got the recipe from someone else, who said that it was actually an adapted <a href="http://www.samchoy.com/">Sam Choy</a> recipe. All I know is that it is fabulous! My husband took almost an entire loaf to work to share with his co-workers, declaring it the best he has ever eaten!<br /><br />While mine didn't rise as much as Victors does (due to testing with a knife too soon while baking, and deflating a tad), it didn't affect the flavor one bit. I could truly, and dangerously so, eat both loaves on my own- they're that good!<br /><br />Here's to dear friends, and "brothers"...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOEZeX_bl0Ctn8GqzBm86aRu7vHSd_M31o_sICz4uqPAPVwPrl968UU3M6wrQ9XbESeO8CDCDhZ84-cE7US_kld68O_CXaO8EL00z6SUIHDlgKbhEJPFCRIYnoWcsTezj4gLzL2BqYquD/s1600/Mango+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpOEZeX_bl0Ctn8GqzBm86aRu7vHSd_M31o_sICz4uqPAPVwPrl968UU3M6wrQ9XbESeO8CDCDhZ84-cE7US_kld68O_CXaO8EL00z6SUIHDlgKbhEJPFCRIYnoWcsTezj4gLzL2BqYquD/s400/Mango+bread.jpg" alt="" id="BLOGGER_PHOTO_ID_5619059496375362658" border="0" /></a><br /><br /><br /><div style="text-align: center;"><span style="font-size:130%;">Mango Macadamia Bread<br /></span><br />2 c flour<br />2 tsp baking soda<br />1 tsp baking powder<br />2 tsp cinnamon<br />3 eggs, beaten<br />3/4 cup oil<br />1 1/2 c sugar<br />2 cups peeled, diced fresh mango's<br />1/2 c golden raisins<br />1/2 c chopped macadamia nuts<br />1/2 c shredded coconut<br /></div><br />Preheat oven to 350F. Spray two 9 x 5 loaf pans with non stick cooking spray, and flour the bottom only.<br /><br />Sift together the flour, baking soda, baking powder and cinnamon.<br /><br />With a whisk, combine eggs, oil, and sugar. Add dry ingredients and mix. The mixture will be very thick. Fold in the mango, raisins, nuts and coconut.<br /><br />Bake 45 to 60 minutes until golden brown, and a toothpick in the center comes out clean. Remove from oven and leave in pans 15 minutes. Remove from pans and cool on racks. Makes 2 loaves.LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com7tag:blogger.com,1999:blog-8304634350564635021.post-31863195849043601472011-05-18T22:17:00.019-07:002012-08-23T17:09:17.621-07:00Recap: Taste of the Nation 2011 and Food Bloggers Great American Bake Sale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5fhrRZL9XGs9VnvA4a85Ntun3Cr1p7MQCIGqCjh2usgeB_nx4mFW4h19e8CA6Z46JOlp0-ECB56zVbbhBbPiqKH1Kss8Qc10bLPV_fI4Jljz0SbcQdTTAYSzngqBzehyphenhyphen1AZ4I4EjPC3_/s1600/BakeSale+logo.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5fhrRZL9XGs9VnvA4a85Ntun3Cr1p7MQCIGqCjh2usgeB_nx4mFW4h19e8CA6Z46JOlp0-ECB56zVbbhBbPiqKH1Kss8Qc10bLPV_fI4Jljz0SbcQdTTAYSzngqBzehyphenhyphen1AZ4I4EjPC3_/s400/BakeSale+logo.JPG" alt="" id="BLOGGER_PHOTO_ID_5608525448108194162" border="0" /></a><br />What a whirlwind weekend I had last week! Team LaDue and Crew Food Blogger Bake Sale raised nearly $1200 for Share Our Strength- <span style="font-style: italic;">that's $600 more than last year! </span>That was in 5 hours, with just a few items sold from home the following day.<br /><br />We are blessed to have an amazing location at <a href="http://www.5thandwine.com/">5th and Wine</a>, in Old Town Scottsdale. Scott Yanni, the establishments General Manager, graciously lets us utilize part of the restaurant, as well as promoting the bake sale from within. He is not only a fabulous host, but an <a href="http://www.youtube.com/watch?v=haTA5ZTeqxk">accomplished Sommelier as well</a>. Why not visit and let him suggest a pairing while you enjoy unique flavor combination's? His team of employees are a stellar group, willing to help (and partake in sweets!) in any way they can.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3jOKJLnodOmAoXbd3mNY_ncEyDtneqPoOs0bGEpzndDkFdrYv7dt_dpejc2M4x852Pl7PxrD0TWigHAotY7CJaV64PRKt0LnaaMX2TS0Qr1IJecc3N2iWWvP4RT6A_TabWbiQTPjCzfw/s1600/Camber+goodscollage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3jOKJLnodOmAoXbd3mNY_ncEyDtneqPoOs0bGEpzndDkFdrYv7dt_dpejc2M4x852Pl7PxrD0TWigHAotY7CJaV64PRKt0LnaaMX2TS0Qr1IJecc3N2iWWvP4RT6A_TabWbiQTPjCzfw/s400/Camber+goodscollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5608292346487790018" border="0" /></a><br />I am so very thankful to have had an amazing team of bakers, that created such amazing and sinful treats. My glucose levels have yet to recover!<br /><br />One of whom I was blessed to meet, and now call a friend, is <a href="http://foodsnots.blogspot.com/">Camber of Food Snots</a>. Camber is a new food blogger, whose confectionery creations not only look fabulous, but taste far superior to many a restaurant dessert. One of the many she contributed to the bake sale was this <a href="http://foodsnots.blogspot.com/2011/05/bavarian-apple-torte.html">Bavarian Apple Torte</a>, pictured below. She stepped into this bake sale with an open kitchen and a larger than life heart, rocking the socks off any recipe in her path. Camber, I can't thank you enough...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtvgdtB3KOqqOXrMoePosMH3qXBSKn_N_B3V5VJdyXIA8Q9ShA7xuVuGkv4rT4Ow7MPD4ZH5kzhWNxDgQDZpyAkVoJAMMWfOLwPJXemJpNNQYa-pfwCYTRvwUK_LqX4TvOCf5o9sLQJj1/s1600/bakesale+collage.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRtvgdtB3KOqqOXrMoePosMH3qXBSKn_N_B3V5VJdyXIA8Q9ShA7xuVuGkv4rT4Ow7MPD4ZH5kzhWNxDgQDZpyAkVoJAMMWfOLwPJXemJpNNQYa-pfwCYTRvwUK_LqX4TvOCf5o9sLQJj1/s400/bakesale+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5608292817879351506" border="0" /></a><br />My dear friend, Janet Jorgensen, owner of the fabulous <a href="http://www.starbarksaz.com/">Dog Hotel and Obedience Center known as Starbarks</a>, baked over 100 quick breads... blueberry, banana, lemon poppy seed and cinnamon nut. They were simply fabulous, and a much sought after item.<br /><br />Janet and I met, and go way back, in a unique manner. While I didn't understand the significance of that meeting at the time, she has come to be one of my closest friends whom I just adore. She and her husband even landscaped and donated their fabulous back yard for my little Tuscan themed wedding. Janet has a big heart and it is evident in everything she touches.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPSY2v3phoqYUdczsHm3nQGIPb4Q0GQn4u7muH0OGUlD8W_dOLKN3Ets2kVHLz1WNs5VqIlfvW0GgsEEIgZCt92-lONP_E8J8r_FDXy1_4kDCLDYMDDiEImfs1qJwuwRHyuEzuxukPSfb/s1600/bakesale+collage3.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSPSY2v3phoqYUdczsHm3nQGIPb4Q0GQn4u7muH0OGUlD8W_dOLKN3Ets2kVHLz1WNs5VqIlfvW0GgsEEIgZCt92-lONP_E8J8r_FDXy1_4kDCLDYMDDiEImfs1qJwuwRHyuEzuxukPSfb/s400/bakesale+collage3.jpg" alt="" id="BLOGGER_PHOTO_ID_5608292677489916898" border="0" /></a><br />My sister in law Lesley, and my niece Lexi, created<span style="font-style: italic;"> the most adorable</span> little pies and tarts! Cherry, apple, and blueberry, they were works of art that no one wanted to eat because of how perfect they looked. In addition, they baked the most delicious array of cookies that disappeared off the sale tables quickly.<br /><br />I've heard from many people that they just don't understand <a href="http://twitter.com/#">Twitter</a>, a social media site of which I am a confirmed junkie. All I have to say is, "hop on"! Twitter is where I've met one of my bestie foodie friends, Renee, of the rockin' food blog, <a href="http://www.flamingomusings.com/">Flamingo Musings</a>. Renee graciously donated some of her handcrafted micro batch jams, from <a href="http://freakinflamingo.com/">her fabulous jam company, the Freakin' Flamingo</a>, to our bake sale. Quite a few lucky people left our bake sale with a bit of Miami in their bags!<br /><br />My friend Sharon is quite the experimental baker, and for this years sale came up with green chili tomato cookies- an unusual combination that intrigued many people. I look forward to her unusual treats every year, knowing that as soon as one sale is over, ideas come pouring into her head for the next! Sharon also worked hard, finding fabulous raffle donations as well.<br /><br />As we were setting up and getting ready to open, we had a surprise guest and first buyer of the day- <a href="http://www.azfamily.com/on-tv/bios/60045897.html">April Warneke, Meteorologist, mom, and all around sweet gal from 3TV</a>. I do have to confess that I did stalk her a bit on Twitter, and bribed her with the <a href="http://laduecrew.blogspot.com/2011/05/english-toffee-and-2nd-annual-food.html">English Toffee</a> that I had made for the sale. Hey, a food bloggers gotta do whatever it takes for her chosen charity!<br /><br />I'd also like to thank gals named Marcia, and Yuna, who was referred via Share Our Strength, who baked an incredible array of cookies and cakes- a flavor for every craving, and a blessing to our team.. Thank you ladies!<br /><br />I had wonderful help in my mom and my son. Mom cashiered while my son re-stocked and recommended treats to our wonderful guests.<br /><br />We had wonderful raffles provided by <a href="http://www.harrisdental.com/">Harris Dental</a>, <a href="http://www.5thandwine.com/">5th and Wine Restaurant</a>, <a href="http://www.rockstarbootcamp.net/">Rock Star Boot Camp</a>, <a href="http://www.starbarksaz.com/">Starbarks Dog Hotel and Obedience Center</a>, <a href="http://freakinflamingo.com/">Freakin' Flamingo Jams</a>, and <a href="http://www.baker-wee.com/">Baker Wee</a>. Thank you all for your generosity!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8D2P8oSSG9XpjKUK6dw7Wgw_4IgBgL94qryiNPkcqF2F0djxptLBMvhM1vnxcWm8NOpf4tVRrK7tdrT3FOuKVCw8fmMfvryivFSYMnMsc9tV58n_VMYIu4HUhuiP-zlW0WFZ0w8IolgiK/s1600/bakesale+collage2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8D2P8oSSG9XpjKUK6dw7Wgw_4IgBgL94qryiNPkcqF2F0djxptLBMvhM1vnxcWm8NOpf4tVRrK7tdrT3FOuKVCw8fmMfvryivFSYMnMsc9tV58n_VMYIu4HUhuiP-zlW0WFZ0w8IolgiK/s400/bakesale+collage2.jpg" alt="" id="BLOGGER_PHOTO_ID_5608292745075303522" border="0" /></a><br />Our weekend would not have been complete without Camber and I attending <a href="http://www.strength.org/">Share Our Strengths</a> <a href="http://www.strength.org/arizona/">Taste Of The Nation 2011 Event</a> at the <a href="http://www.fairmont.com/scottsdale">Fairmont Scottsdale Princess</a>. Every year, the nation’s hottest celebrity chefs and mixologists donate their time, talent and passion across the United States and Canada, with one goal in mind: to raise the critical funds needed to end childhood hunger. The event, co-chaired by <a href="http://juliezagars.com/">Julie Zagars</a> and <a href="http://girlmeetsfork.com/about-the-girl/">Susie Timm</a>, was an amazing evening filled with people passionate about ending what has become a nationwide epidemic. I was honored to be able to bake and provide cookies that were attached to every guests gift bag this year, and thank Julie Zagars for the opportunity to do so.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqIMg-oHS9oFpHpKMmH8vMtovkFv2YDFYRUK7v8Lkmn6oNkoBlagIolrwOvRV2fl3lUh9cM24E4p7UBKfeq_kVtMDvAA7OSOoumzyFElzzvDIrkKfvl6DxHaU6-Ky347nfnOmYh2tsQxx/s1600/Beau+collage.jpg" style="font-size: 100%; " onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />But now that the excitement and festivities are over, let us not forget that hunger never takes a break. It isn't seasonal. It's not restricted to Thanksgiving, Christmas, or any holiday. It is a real problem affecting many children 365 days a year, 24/7.<br /><br />Part of the reason I love to cook and bake is being able to share my creations and to please others. Knowing that I can actually help to feed hungry children here in Arizona (and across America), through my passions, makes the floury cloud of dust in my kitchen worth the while. But I realize not all of you enjoy it as much as I do. There are many ways you can help. Please, go to <a href="http://www.strength.org/get_involved/">Share Our Strength</a> and find a way you can become involved today.LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com2tag:blogger.com,1999:blog-8304634350564635021.post-44470839514501782852011-05-01T21:37:00.010-07:002011-05-02T19:34:11.856-07:00English Toffee and the 2nd Annual Food Bloggers Great American Bake Sale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Z2neLoJj8MdcYVr78iIPYdyBBhntcLi7NJTn3IK5gx3ID2gdopOU4nzfDiNZksixbCM28Jo7Uja5fRqhM1EOd_yvbSU7e-U0IyZSEscUsmsy_14QRY1qlL3Tja69fVEDvDj7Me28lJYC/s1600/clock+toffee2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Z2neLoJj8MdcYVr78iIPYdyBBhntcLi7NJTn3IK5gx3ID2gdopOU4nzfDiNZksixbCM28Jo7Uja5fRqhM1EOd_yvbSU7e-U0IyZSEscUsmsy_14QRY1qlL3Tja69fVEDvDj7Me28lJYC/s400/clock+toffee2.jpg" alt="" id="BLOGGER_PHOTO_ID_5601973278349066082" border="0" /></a><br />Long ago, in a galaxy far, far away, I was a single mom. At that point in time, I had two children (I now have 4). Life. Was. Hard. It was the late 80's, beginning 90's, and while the nation spoke of abundant living, I was trying to figure out how to stretch a $6 an hour full time wage into the next month. Rent was $450 and daycare was $100 per week. Naturally, there were other bills. Yet surprisingly, my income "exceeded the maximum allowable income for assistance."<br /><br />Yeah. That's what I said.<br /><br />Life has changed. I have a pantry that seems to go on forever, with the ability and passion to create a meal out of ingredients, others seem confused by. I have a dislike of fast food, and an even greater, intense, dislike of food waste. I love the creation of gourmet tastes that come from simple, wholesome, homemade ingredients. My passion is sharing food from my kitchen with others, who don't have that ability.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage&__utma=1.1246586775.1300827699.1303882754.1304315335.6&__utmb=1.2.10.1304315335&__utmc=1&__utmx=-&__utmz=1.1304315335.6.7.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=share%20our%20strength&__utmv=-&__utmk=229552284"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir3iswHfaSxfBE3239-ZS8cMRHdcpZY4INHnGbflIxH1k6LNV2CLARbs9ViEmix8G0Uco2k0cjMqnW8YM9hLLMEYdLKn5HiHQywIJc_kjiOupvXqQtRlW6j9qjRkJ90F7BorZoIvnZQNc5/s400/BakeSale+logo.JPG" alt="" id="BLOGGER_PHOTO_ID_5601973987784724418" border="0" /></a><br />The <a href="http://www.strength.org/">Share Our Strength Organization</a> is dedicated to children who <span style="font-style: italic;">struggle to eat day to day</span>. They provide reliable access to healthy food for families across the nation, in <span style="font-style: italic;">your</span> neighborhoods, via support from everyday people like you and me. They <a href="http://cookingmatters.org/">teach low income families</a> how to select and prepare nutritious, low cost, ingredients in ways that will encourage healthy eating habits and stretch their food dollars.<br /><br />One of the ways I am able to help, is by forming a team of bakers and hosting a <a href="http://whatsgabycooking.com/2011-food-blogger-bake-sale/">Food Bloggers Great American Bake Sale</a>. Food Bloggers are an amazing community of passionate people, who always seem to use their talents in the kitchen, banding together to help those in need. My team is partnering with <a href="http://www.strength.org/arizona/">Taste of The Nation Scottsdale 2011</a>, an extraordinary evening of delicious dining to also benefit<a href="http://www.strength.org/"> Share Our Strength</a>’s efforts to end childhood hunger, providing baked goods and encouraging guests to visit <a href="https://www.facebook.com/home.php?ref=logo#%21/event.php?eid=196918920350351">our bake sale the following day. </a><br /><br />English Toffee has always been a favorite, indulgent treat of mine. It reminds me of abundant, happy, and hopeful times. It is a recipe I have made for over 20 years, given to me by a dental lab known as "Sweet Tooth", back when I was in dentistry. This will be only one of the many treats I contribute to my bake sale... will you please, save the date- Saturday, May 14th, and <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage&__utma=1.1246586775.1300827699.1303882754.1304315335.6&__utmb=1.5.10.1304315335&__utmc=1&__utmx=-&__utmz=1.1304315335.6.7.utmcsr=google%7Cutmccn=%28organic%29%7Cutmcmd=organic%7Cutmctr=share%20our%20strength&__utmv=-&__utmk=262435212">find one in your neighborhood</a>? Let us all end childhood hunger in America by 2015.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dngEyb_tIGYsR2k90oe4Kyf8eeFtpUEV-VJcFsiEJJa5yq2YEAs-2_KEdD1vWv40jojSQNBOIXQyPkSqgJkXfDGrVUVsrBwcJIEPHQEIGvFdOSqwKWNkbvI8rtalQNHrHghpgQmzbEKf/s1600/Toffeecollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-dngEyb_tIGYsR2k90oe4Kyf8eeFtpUEV-VJcFsiEJJa5yq2YEAs-2_KEdD1vWv40jojSQNBOIXQyPkSqgJkXfDGrVUVsrBwcJIEPHQEIGvFdOSqwKWNkbvI8rtalQNHrHghpgQmzbEKf/s400/Toffeecollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5601973519361346546" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">English Toffee</span><br /><br />2 sticks unsalted butter, cubed<br />1 c sugar<br />1/2 tsp good vanilla- I use my own, <a href="http://laduecrew.blogspot.com/2009/01/homemade-vanilla-extract.html">homemade Bourbon Vanilla</a><br />1/4 tsp salt<br />6 oz dark chocolate chips<br />1/2 c chopped walnuts<br /></div><br /><div style="text-align: center;">Place a large sheet of aluminum foil onto a large cookie sheet. <span style="font-style: italic;">Lightly</span> coat foil with butter. Set aside.<br /><br />In a medium saucepan add butter, sugar, vanilla, and salt. Over medium heat, bring mixture to a bubbly boil, stirring VIGOROUSLY with a <a href="http://www.surlatable.com/product/PRO-189084/?affsrcid=Aff0001&mr:trackingCode=A9467685-471B-E011-B690-001517384909&mr:referralID=NA">flat bottom whisk</a>. Constantly stir until a hard crack stage is reached, approximately 295F on a candy thermometer (Sugar can burn easily and rapidly, so constant stirring is essential!). Mixture will start out a pale yellow, and will be at the right temperature once a deep, golden caramel color is achieved.<br /><br />Immediately pour mixture out onto prepared cookie sheet. Carefully tip pan to spread the mixture, keeping about an 1/8" to 1/4" thickness. Let mixture set about 10 minutes, then evenly sprinkle dark chocolate chips over the top. Be careful as mixture is still very hot.<br /><br />Wait about 10 minutes, and then with an offset spatula, evenly spread chocolate over the top of the toffee. Immediately, evenly sprinkle the chopped walnuts over the chocolate.<br /><br />Let Toffee set for about an hour, or until chocolate has hardened (or if you are desperate, such as myself, stick in the freezer for 5 minutes for an immediate craving). Once hardened, break toffee in to bite sized pieces. What are you waiting for..? Eat it already!!<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxhFe1cH5zymE2F65c_UwsQWn6GnCRBRHGApnqOJqKoafMSE8n0ElPvib8vKtRiWzM7Zf1_AobGyCgwT_oORIMzJTpynZwQuGrOAOB0xyGDYIxHnBrJRHxNE34RsVao2_ueGNkedpjGCl/s1600/clock+toffee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxhFe1cH5zymE2F65c_UwsQWn6GnCRBRHGApnqOJqKoafMSE8n0ElPvib8vKtRiWzM7Zf1_AobGyCgwT_oORIMzJTpynZwQuGrOAOB0xyGDYIxHnBrJRHxNE34RsVao2_ueGNkedpjGCl/s400/clock+toffee.jpg" alt="" id="BLOGGER_PHOTO_ID_5601973387066940114" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com6tag:blogger.com,1999:blog-8304634350564635021.post-17782240963923558872011-03-08T16:34:00.015-07:002011-03-08T20:24:05.142-07:00Thin Mint and Irish Cream Tiramisu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZKsabLNpJNvwMn5iqH6aQzQfxPFHbdFlyiskD5yKyTMVIcJkfTbqkIKlJFWSxfmEMTKcLMte8GxfbgyDwuElfwJcvDmJV-XJwgQ0uuNPJ7Z2ZcyRTyXJ8cROuSKnF09M38tcVK4cGVB2/s1600/Parfait2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZKsabLNpJNvwMn5iqH6aQzQfxPFHbdFlyiskD5yKyTMVIcJkfTbqkIKlJFWSxfmEMTKcLMte8GxfbgyDwuElfwJcvDmJV-XJwgQ0uuNPJ7Z2ZcyRTyXJ8cROuSKnF09M38tcVK4cGVB2/s400/Parfait2.jpg" alt="" id="BLOGGER_PHOTO_ID_5581857239654040354" border="0" /></a><br />Soooo... how many Girl Scouts have you mowed down just to get your box of Thin Mints? Or did you steal them off your co-workers desk? Yeah, you. You know who you are. I know how it works. I was once a Girl Scout, long ago. I won't give too much detail, but it was way back when gas was under .75 cents a gallon and the Girl Scout cookies cost about the same. I've witnessed Thin Mint induced violence.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooDx-cOoyrhk9Xa4QxDWcdEW2zTDDL8if4hehBCV7rg2mT49N0JqaH4-y42zUU4og7rZ_4z1U5MKXdEuJMu_xlJoRtkIqKPIi-0kooogn0W4OR7qpTi1ydyaUDgUylPHNRsfQb0xv3Rzv/s1600/Sash.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgooDx-cOoyrhk9Xa4QxDWcdEW2zTDDL8if4hehBCV7rg2mT49N0JqaH4-y42zUU4og7rZ_4z1U5MKXdEuJMu_xlJoRtkIqKPIi-0kooogn0W4OR7qpTi1ydyaUDgUylPHNRsfQb0xv3Rzv/s400/Sash.jpg" alt="" id="BLOGGER_PHOTO_ID_5581861477463924306" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdJBuvabAFYL6Sci-zvFsMMvm43PbiHdHDU4bd4506Ro_jzBLvJC7LbA_EF2fc5hOdZ3npgsLCA4ByNqhT-8Jpocbu7Juv81fXZvYzkR2O5xrGeue9VhhRDFil0sOwL172JK5K0F_Rdv1/s1600/P3040299.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdJBuvabAFYL6Sci-zvFsMMvm43PbiHdHDU4bd4506Ro_jzBLvJC7LbA_EF2fc5hOdZ3npgsLCA4ByNqhT-8Jpocbu7Juv81fXZvYzkR2O5xrGeue9VhhRDFil0sOwL172JK5K0F_Rdv1/s400/P3040299.JPG" alt="" id="BLOGGER_PHOTO_ID_5581857671168769138" border="0" /></a><br />These cookies bring back a ton of memories from simpler times. The Baileys- well- memories from more, uh, interesting times. With St. Patrick's day just around the corner, I thought I'd combine two of my favorite things into one of my favorite desserts, Tiramisu. I decided to adapt a recipe for a Chocolate Tiramisu Cake from one of my favorite cookbooks, <a href="http://www.payard.com/chocolateepiphany.aspx">Chocolate Epiphany by Francois Payard</a> . What resulted was a rich and silky, yet undeniably "Thin Mint" Tiramisu.<br /><br />While my adaptations may seem lengthy, they really take not much time at all to prepare. The components can easily be made a day ahead, and assembled just prior to serving. Depending upon your serving glass sizes, your amount of servings may vary.<br /><br />I've submitted this post to <a href="http://www.thedailyspud.com/2011/02/27/crisp-sandwich-st-patricks-day/">"The Daily Spud"</a> for their Paddy’s Day Food Parade! Go take an Irish peek on March 17th to see all the scrumptious Irish eats that have been rounded up!<br /><a href="http://www.thedailyspud.com/2011/02/27/crisp-sandwich-st-patricks-day/"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.thedailyspud.com/2011/02/27/crisp-sandwich-st-patricks-day/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 90px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66VkBPn7bu3DxoiY3M8yMBTSMOOzHg2tpeRBmS7l5yoOB0TEUiTfcxybJ6wWAp-H0Vj81NrMsXYb_SA6kLI5k6tYqo23waWO_d_Pi6DLXrQ7hpk4qPPKsWoWoGrzEMot0mDBozoVlFnz5/s400/PaddysDayFoodParadeLogo.jpg" alt="" id="BLOGGER_PHOTO_ID_5581915082588978018" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz74obknuTMenlzihF2bWSpzlkWLb4xr5XfYGeOfPDavsfnHJ4Wfkl1eW6rWOHPFal6GsRrjGTJMXOWIhE-KkEJuypuxzbzCyEs0eFjeoH2lZVCV6RZnf4XgrbBx4xTLyDMLhnMelMnNP7/s1600/Tiramisucollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz74obknuTMenlzihF2bWSpzlkWLb4xr5XfYGeOfPDavsfnHJ4Wfkl1eW6rWOHPFal6GsRrjGTJMXOWIhE-KkEJuypuxzbzCyEs0eFjeoH2lZVCV6RZnf4XgrbBx4xTLyDMLhnMelMnNP7/s400/Tiramisucollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5581857013556861490" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4-wwhUK9yvJW2d12-fEcQo4BmOQFLTPRc9zxmP5-6KGD1lEysWkvhvMNnYpPOLq-WZme9i1prBBrhXjW_5pc-zqV6W-BAn7GlnfJvY9ezvOWm42ylJDmajtAoP6N5M78hm7k1m8nkJRf/s1600/layers+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX4-wwhUK9yvJW2d12-fEcQo4BmOQFLTPRc9zxmP5-6KGD1lEysWkvhvMNnYpPOLq-WZme9i1prBBrhXjW_5pc-zqV6W-BAn7GlnfJvY9ezvOWm42ylJDmajtAoP6N5M78hm7k1m8nkJRf/s400/layers+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5581856741847715986" border="0" /></a><br /><b>Thin Mint and Irish Cream Tiramisu</b><br /><span style="font-size:78%;">adapted from Francois Payard</span><br /><br />Mascarpone Mousse (recipe below)<br />Mint Chocolate Mascarpone Ganache (recipe below)<br />24 Thin Mint Cookies- divided (<u>grated of their chocolate</u>-use half for ganache recipe and half as a sprinkled topping)<br />1/4 c very strong coffee<br />1 TBS Irish cream (I used Baileys)<br />4 parfait glasses<br /><br />Mix coffee and Irish cream in a small bowl. Set aside. In bottom of parfait glasses place an even layer of mascarpone mousse in each- about an inch or so (depending on glass size). Then for each glass, soak 3 cookies (which have been previously grated of their chocolate coating) in the coffee mixture until cookie is slightly soft, and place on top of the mascarpone mousse. Then place a thin layer of Mint chocolate ganache, 3 more cookies soaked in coffee, and another layer of mascarpone mousse. Top with a small dollop of chocolate ganache. Garnish each parfait with reserved grated mint chocolate. Serves 4 (depending on glass sizes, servings may vary)<br /><b><br />Mint Chocolate Mascarpone Ganache</b><br /><br />12 of the 24 Thin mint cookies, grated of their chocolate (to equal approximately 1/2 cup) Reserve cookies<br />1/2 c heavy cream<br />3 TBS Mascarpone cheese, room temperature<br />1 tsp Irish Cream (I used Baileys)<br /><br />Heat heavy cream In a double boiler (or a bowl placed over simmering water) until hot, about 3 minutes. Add Irish cream and grated chocolate. Stir until chocolate is melted. Add mascarpone, stirring till melted and well combined. Remove from heat and set aside until to cool enough to place in refrigerator,chilling until very cold. Once ganache is well chilled, beat with a hand mixer until light and fluffy, and resembles whipped cream.<br /><b><br />Mascarpone Mousse</b><br /><br />2 egg yolks (reserve whites)<br />1/3 c sugar, divided<br />2 egg whites (from previous reserve)<br />1 c Mascarpone cheese, room temperature<br />1 TBS Irish cream (I used Baileys)<br />green food coloring (if desired)<br /><br />In a double boiler (or a bowl placed over simmering water) add egg yolks and half of sugar. Keep whisking until yolks change from dark yellow to a lemon yellow, and become nice and thick- approximately 5 minutes. Remove from heat and whisk another 5 minutes, until mixture is cool enough to touch bowl. Once cool, blend in mascarpone cheese.<br /><br />In another bowl, whisk egg whites with remaining sugar until stiff peaks form. Whisk in Irish Cream. Then fold egg white mixture into egg yolk mixture until just combine. Place in refrigerator until well chilled. After mixture is well chilled, add green food coloring, if desired.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN3B_ZlIX7u5k_ZMoO-DcIvt2ez-Q1yI3HbIm1Z8nfJLiZ6Cyy7-dZcG-jpssPgZ2XqBCmiu1wBsZw0PVUFLvj2n7Z51DgaW_lYF0mHgJ7vmg89NL3xqus-c28bKrD0JsE1NQ9wxKsUvN/s1600/Parfait1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFN3B_ZlIX7u5k_ZMoO-DcIvt2ez-Q1yI3HbIm1Z8nfJLiZ6Cyy7-dZcG-jpssPgZ2XqBCmiu1wBsZw0PVUFLvj2n7Z51DgaW_lYF0mHgJ7vmg89NL3xqus-c28bKrD0JsE1NQ9wxKsUvN/s400/Parfait1.jpg" alt="" id="BLOGGER_PHOTO_ID_5581856631476370466" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com14tag:blogger.com,1999:blog-8304634350564635021.post-302236299229991362011-02-04T22:05:00.008-07:002011-02-04T23:01:18.547-07:00Crispy Chorizo Bites<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReX7UVBjLJi42rg2ZvplcZl25oG1DjD6EN5vXgmAQ6czdffKX2vAo0zRVQ6uIHpsYuYhUmDgyIxVDOLg7h6R3Gwoir2yURp1GnpDgFR4fF6H4FCot_sULuCipDIvIVu3L1r3xyN_zX_OA/s1600/P2050059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgReX7UVBjLJi42rg2ZvplcZl25oG1DjD6EN5vXgmAQ6czdffKX2vAo0zRVQ6uIHpsYuYhUmDgyIxVDOLg7h6R3Gwoir2yURp1GnpDgFR4fF6H4FCot_sULuCipDIvIVu3L1r3xyN_zX_OA/s400/P2050059.JPG" alt="" id="BLOGGER_PHOTO_ID_5570067716111014626" border="0" /></a><br />If you're like me, you think of all these fantastic little appetizers long before the big celebrated day, Superbowl Sunday, arrives. I know, its all about the game. But if you fail to have a fantastic repertoire of football food on the big day, you may as well kiss your win goodbye.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiz1cm3Qldjw0bqXwPh1OVVE-09qtvcbs5VmLbgbKUMlffJr_EJQWjUujLoupC8AotVIOfTAwCiwU8xcGRDP_GRaVz2_ZzAvP_wLX89BGW_eIS_V-cTX_n8umLvvZWxRQ2jRXoxKTRdn2V/s1600/ingredientcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiz1cm3Qldjw0bqXwPh1OVVE-09qtvcbs5VmLbgbKUMlffJr_EJQWjUujLoupC8AotVIOfTAwCiwU8xcGRDP_GRaVz2_ZzAvP_wLX89BGW_eIS_V-cTX_n8umLvvZWxRQ2jRXoxKTRdn2V/s400/ingredientcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5570067578991350130" border="0" /></a><br />My hubby loves having a spicy Sunday breakfast of fresh tortilla's, <a href="http://en.wikipedia.org/wiki/Chorizo">chorizo</a> & eggs, so I always try to have a stash in the freezer. It's a Southwestern staple here, and it seems to keep us satisfied all the way until dinner. Many know it in it's Spanish, sausage like form, however, you can find it in its ground, Mexican form at your local grocers. If it's not available in your corner of the country, you can always by ground meat and add <a href="http://www.mesamexicanfoods.com/market/shop.php/chorizo-seasoning-mix/p_75.html">chorizo seasoning</a> from the ethnic foods section of your local market yourself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik56sDi_9frFW1g9ZCgyBYEH3Tt8b1TZPQ2oHhrB7GcSqpq3GsugxoroWJr6Rzpj_eM2MYqHwUPmIWq61woYamnVqbTMfFXB4xogijrj14z159ll1gRcvFSWAFa6CnjsTIIZnEC9F5KQ70/s1600/assemblycollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik56sDi_9frFW1g9ZCgyBYEH3Tt8b1TZPQ2oHhrB7GcSqpq3GsugxoroWJr6Rzpj_eM2MYqHwUPmIWq61woYamnVqbTMfFXB4xogijrj14z159ll1gRcvFSWAFa6CnjsTIIZnEC9F5KQ70/s400/assemblycollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5570067496868265618" border="0" /></a><br />I was trying to think of something different that I could make for Superbowl Sunday, with ingredients I already had on hand, when I came up with this spicy little appetizer. I'm one of "those people", that always has cream cheese, fresh garlic, and puff pastry lying around. Seems as long as you have those, drop in guests and a 4 ingredient appy are only minutes away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkdrVGV8r3LYJqxI40K5inWOTvaZ11cGezMV8kJoUVzbTTAJLGFDNNtkewlZ0d6kZsJ-J_G7RobKshC1Sx_dIOydh4NzmvMHdl9HETKKysHdE32mZqfWZ5GRGko2N4WZ_MgiU12iYnCsI/s1600/finalcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkdrVGV8r3LYJqxI40K5inWOTvaZ11cGezMV8kJoUVzbTTAJLGFDNNtkewlZ0d6kZsJ-J_G7RobKshC1Sx_dIOydh4NzmvMHdl9HETKKysHdE32mZqfWZ5GRGko2N4WZ_MgiU12iYnCsI/s400/finalcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5570067414420508338" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Crispy Chorizo Bites</span><br /><br />2 sheets <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=767&prdID=120690">frozen puff pastry</a>, thawed in refrigerator<br />1- 8 oz package room temperature cream cheese<br />1 head <a href="http://video.about.com/italianfood/roasted-garlic.htm">fresh garlic, roasted</a> , cooled<br />1 lb ground chorizo, mild, medium, or hot (your choice)<u>, fully pre- cooked</u> and drained<br /><br /></div><br />Remove thawed puff pastry from refrigerator and on a lightly floured surface, roll out each with rolling pin to enlarge about an inch, and remove folded seams.<br /><br />Squeeze cooled garlic out of skins into softened cream cheese. Blend well, but don't worry about completely smashing chunks of garlic. Divide and spread evenly between the 2 sheets of puff pastry.<br /><br />Divide and spread cooked chorizo over the garlic- cream cheese mixture. From the widest end, roll up each of the sheets of puff pastry into a long log. Slice into 1/2" pinwheels.<br /><br />Place on a baking sheet lined with parchment paper (easier clean up, but not necessary), and bake in a pre-heated 400F oven for 15 minutes, or until golden and flaky.<br /><br />Approximately 40 Chorizo bites.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDIL_DKNa5VcAKq79VPb0ayVgOTxVprXZMkiJATfqqsg6lWssb2n85nT-ICqUpIFTf4Kzujb3oYwdyx4t_7-rsCxHyjZEGWbcx8cZztjGhkIGymMcrVDoUeKi9D777HsmZmf6Q3kZlLAM/s1600/lastphoto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDIL_DKNa5VcAKq79VPb0ayVgOTxVprXZMkiJATfqqsg6lWssb2n85nT-ICqUpIFTf4Kzujb3oYwdyx4t_7-rsCxHyjZEGWbcx8cZztjGhkIGymMcrVDoUeKi9D777HsmZmf6Q3kZlLAM/s400/lastphoto.jpg" alt="" id="BLOGGER_PHOTO_ID_5570067323334183026" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com12tag:blogger.com,1999:blog-8304634350564635021.post-6860141922524913982011-01-30T14:30:00.007-07:002011-01-30T15:05:11.522-07:00Hearty Half Time Chili<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyvoea6wQggtMlatELrpjkvGTX7vXvkNoZ8YU9DycAG6_ip1Rcm6978zkE6nT6qtuQTI5Xeq2GkGkguHBScrNeM5fl0q2s773e-61hnnjCjHjbwFLAFAXdEtZXmaKBCVhjOk8w8BHDTU9/s1600/chilibowl2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqyvoea6wQggtMlatELrpjkvGTX7vXvkNoZ8YU9DycAG6_ip1Rcm6978zkE6nT6qtuQTI5Xeq2GkGkguHBScrNeM5fl0q2s773e-61hnnjCjHjbwFLAFAXdEtZXmaKBCVhjOk8w8BHDTU9/s400/chilibowl2.jpg" alt="" id="BLOGGER_PHOTO_ID_5568094947402934722" border="0" /></a><br />In September of 1999, my dear friend, Cindy, emailed me a chili recipe that sat in my inbox forever before I finally tried it. I absolutely love chili- the chunkier, the better, in my opinion. But this one was, uh, weird.<br /><br />It had Keilbasa in it.<br /><br />I live in Arizona.<br /><br />That is wrong.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLI_DAxIlzlZ1UkmpwPbFQiaCenpsvFPP-y6ydAqFVj8sALu6KKRbJVB2O5jGVUZq52ZEYXr-X1ZdNIoamQFcOeiNgVk6GmEW8-zS-qoCB7Tcs2EVtbTRjVvpu_RMCo6p0H710o1GmV_N/s1600/spicecollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizLI_DAxIlzlZ1UkmpwPbFQiaCenpsvFPP-y6ydAqFVj8sALu6KKRbJVB2O5jGVUZq52ZEYXr-X1ZdNIoamQFcOeiNgVk6GmEW8-zS-qoCB7Tcs2EVtbTRjVvpu_RMCo6p0H710o1GmV_N/s400/spicecollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5568094855931165554" border="0" /></a><br />Well, I finally got around to making it about New Years day 2000, and I have to say, much like in her email, it is my favorite ALL TIME recipe for chili. I did add some spices that weren't in her original recipe- cinnamon, dark cocoa powder, and Pasilla Ancho Chili powder- they gave it the unique depth of flavor I love.<br /><br />The seasonings are approximate for my tastes, but you can always add or subtract according to yours. And the Keilbasa- I couldn't imagine it without it- it's fabulous!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49iepB3gpM68wTkUBzjuzOFJBcWDr_Wz7Y1SJECJNw9099q9VnZA2UeLZ4GaXR82w48hozo7K2POeIdmyHGMm6KjLtFsnmdXKoXr6G9cWEIV-5BXdItoPsd93ncJWsEgVQ90FmYojmRXu/s1600/chilimixcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh49iepB3gpM68wTkUBzjuzOFJBcWDr_Wz7Y1SJECJNw9099q9VnZA2UeLZ4GaXR82w48hozo7K2POeIdmyHGMm6KjLtFsnmdXKoXr6G9cWEIV-5BXdItoPsd93ncJWsEgVQ90FmYojmRXu/s400/chilimixcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5568094777063665122" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><br />Hearty Half Time Chili</span><br /><span style="font-weight: bold;font-size:78%;" >recipe adapted from Cindy Geery</span><br /><br />1 lb ground beef<br />1 lb ground pork (or Italian sausage with casings removed)<br />1 lb Keilbasa cut into chunks<br />1 large onion, chopped<br />2 cloves garlic, minced<br />1 Tbs Pasilla Ancho Chili powder<br />1 tsp ground cumin<br />1-1/2 tsp celery salt<br />1/2 tsp cinnamon<br />2 Tbs dark cocoa powder<br />Cayenne pepper (optional, to taste)<br />2- 28oz cans cut tomatoes (do not drain)<br />1- 14.5oz can plain tomato sauce<br />1- 28oz can kidney beans (drained)<br />1- 28 oz can black beans<br /><br /><br /><span style="font-weight: bold;">Optional toppings:</span><br /><br />Grated Cheddar<br />Chopped green onions<br />Sour Cream<br /><br /></div><br />In a large dutch oven, brown ground beef with sausage, onion, Pasilla Ancho chili, cumin and garlic.<br /><br />Then add keilbasa, remaining seasonings, and tomatoes. Simmer about 10 minutes and then add beans.<br /><br />Evaluate and adjust seasonings to your taste, let simmer and allow flavors to meld for about 30 minutes.<br /><br />Serve topped with grated cheddar, green onion, and sour cream.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hpgTPN1Swx2vgHyHUgQkRFGm75w9MpNhe5lVo521tBVDmM3zUS3VS-ZayT4RilYKU_XcaeHPJmViEyEtwxOyraC7pDBAzK6CkS4fsD8fn-hweC9gpnExZmI7B6_zrjkLhIDoVv4wlHs2/s1600/chili+bowl1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9hpgTPN1Swx2vgHyHUgQkRFGm75w9MpNhe5lVo521tBVDmM3zUS3VS-ZayT4RilYKU_XcaeHPJmViEyEtwxOyraC7pDBAzK6CkS4fsD8fn-hweC9gpnExZmI7B6_zrjkLhIDoVv4wlHs2/s400/chili+bowl1.jpg" alt="" id="BLOGGER_PHOTO_ID_5568094667177173682" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com8tag:blogger.com,1999:blog-8304634350564635021.post-90524287796783120482011-01-14T15:48:00.009-07:002011-01-14T16:45:20.401-07:00Apricot-Peach Cobbler<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7K41HObLM0XTtQhIVwOKV_iDbi7T-Dv7f3IwmEhrv9SjsB_lf4pMkM-FqAy7CsjbbSZeQxCGUBD2Xv0c-7CngJluYQSwVyl8fNzEmIIByO5dxCjO-MVnAOShzG0NGPFquDuBc4jioqv6/s1600/P1080048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL7K41HObLM0XTtQhIVwOKV_iDbi7T-Dv7f3IwmEhrv9SjsB_lf4pMkM-FqAy7CsjbbSZeQxCGUBD2Xv0c-7CngJluYQSwVyl8fNzEmIIByO5dxCjO-MVnAOShzG0NGPFquDuBc4jioqv6/s400/P1080048.JPG" alt="" id="BLOGGER_PHOTO_ID_5562177974602986674" border="0" /></a><br />There's a lot of excitement going on over here- any day now will be the birth of my first granddaughter! Yup, we know it's a girl. She will be my oldest daughters first baby, and my first grandchild... I still haven't gotten used to it! As you know, cravings abound during pregnancy, and my daughter has had her share. One of these was for my apricot-peach cobbler. A long time since I've made it, I had forgotten just how incredible the house smells while it's baking!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZqA1XiQmwVk-mabPYbzflp_tWLIt0M951AFJxwZmFp5hLiJJMMBqHlqPCG7_xOw_EziTmW29dMuv5_JknetEKkWpkuxZ05T5o_1ckCaAw32DQ3qGY1juaEVreEeznfWt_hGFnfhO7uyZ/s1600/cobblermix+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 135px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZqA1XiQmwVk-mabPYbzflp_tWLIt0M951AFJxwZmFp5hLiJJMMBqHlqPCG7_xOw_EziTmW29dMuv5_JknetEKkWpkuxZ05T5o_1ckCaAw32DQ3qGY1juaEVreEeznfWt_hGFnfhO7uyZ/s400/cobblermix+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5562177807241389282" border="0" /></a><br />I had come across the recipe about 20 years ago, in one of those solicitations sent in the mail to get you to purchase recipe cards. Well, I never ordered the cards, but I did save the little freebie they sent, which happened to be for this cobbler.<br /><br />My sister sent me a desperate email about 10 years ago, asking for the recipe. So I emailed her back right away, sending her my adaptation of the recipe. Well, over the last 10 years or so, my written recipe card with all of it's handwritten changes, has disappeared. So I ended up having to email my sister one desperate day for her to email it back to me... I'm so glad she saved it! However, now I haven't any idea where the recipe originated from. In any case, it's one cobbler recipe you'll be sure to hang on to. Warm, sweet, bubbly, and over the top pregnancy craving delicious!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVlN4x_sR9okJvcopRYNx_lBUOlIFhVK5H6Hco2SPTIUcoU7TteuDC3tiJcheFGReDmpfoj1gLr9q9RD2ye-cDj8TIcD2T_qGeqmEK_7wRRPoJnMV5QhGABX00eoVhaFdbnz_GQ2MvhR7/s1600/cobblerdoughcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 369px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQVlN4x_sR9okJvcopRYNx_lBUOlIFhVK5H6Hco2SPTIUcoU7TteuDC3tiJcheFGReDmpfoj1gLr9q9RD2ye-cDj8TIcD2T_qGeqmEK_7wRRPoJnMV5QhGABX00eoVhaFdbnz_GQ2MvhR7/s400/cobblerdoughcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5562177711217393186" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Apricot-Peach Cobbler</span><br /><br /><span style="font-weight: bold;">Filling</span><br /><br />1 can sliced Apricots, 28 oz, in lite syrup- reserve syrup<br />1 can sliced Peaches, 28 oz, in lite syrup- reserve syrup<br />4 Tbs cornstarch<br />1 c sugar<br />1 tsp cinnamon<br />1/2 tsp nutmeg<br />2 c of reserved syrup<br />2 Tbs butter, melted<br /><br /><span style="font-weight: bold;">Cobbler Crust</span><br /><br />1 c flour<br />1-1/2 tsp Baking powder<br />1 c sugar<br />1/2 tsp salt<br />4 Tbs melted butter<br />2 eggs, beaten<br /></div><br />Spray a 13x9 baking pan with non-stick spray. Add Apricots and peaches. Set aside.<br /><br />In a 2 qt saucepan blend together all of the dry ingredients for the filling- cornstarch, sugar, cinnamon and nutmeg. Then add the reserved syrup and butter, then blend well with a small whisk. Bring to a boil over medium heat, and then reduce to a simmer, stirring constantly, until mixture becomes thickened and somewhat clear, about 15 minutes. Pour thickened mixture over fruit.<br /><br />In a medium bowl blend together flour, baking powder, sugar, and salt. Add beaten egg and melted butter. Mix until just combined.<br /><br />With a spoon, drop or drizzle the thick batter over the top of the fruit. Don't worry about how it looks because it will spread out evenly on its own.<br /><br />Bake at 350 for approximately 30 to 40 minutes, or until the crust is completely cooked through and not runny underneath. Serve while warm and bubbly with fresh whipped cream or vanilla ice cream. Serves approximately 8-10 people.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKkm-0iqRj4zX_7Lzi2xxWAsKvGeLCXRQiR0-WP-SDtVregetPOMHeifhkSxlfosxFlCgQNQK_u1bSm1o4nFM32o41XKe6u-BDoWtAPX1USwGsYvof5OnlJ2WwIHf0Mz9LP_K51bUVbXF/s1600/cobblerdish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKkm-0iqRj4zX_7Lzi2xxWAsKvGeLCXRQiR0-WP-SDtVregetPOMHeifhkSxlfosxFlCgQNQK_u1bSm1o4nFM32o41XKe6u-BDoWtAPX1USwGsYvof5OnlJ2WwIHf0Mz9LP_K51bUVbXF/s400/cobblerdish.jpg" alt="" id="BLOGGER_PHOTO_ID_5562177556752716338" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com6tag:blogger.com,1999:blog-8304634350564635021.post-86458594242376413612011-01-06T09:39:00.005-07:002011-01-06T10:13:59.939-07:00Chickpea Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qfj6RHHwR91zDmF8fnjyiV6Xw6N7ojzQ2O9iJ-hpwlBCGLQ8Bx-Q-1WJFqTJhlOUtZGjLLBlmGIMPAdaYBYazh_DhEFYQNSAmw0ykOBMu9sknmyP45VmjdAVSECjbd0z-nzhTg1zJOrE/s1600/P1060017.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3qfj6RHHwR91zDmF8fnjyiV6Xw6N7ojzQ2O9iJ-hpwlBCGLQ8Bx-Q-1WJFqTJhlOUtZGjLLBlmGIMPAdaYBYazh_DhEFYQNSAmw0ykOBMu9sknmyP45VmjdAVSECjbd0z-nzhTg1zJOrE/s400/P1060017.JPG" alt="" id="BLOGGER_PHOTO_ID_5559113760696101762" border="0" /></a><br />Well Happy New Year Y'all! It just occurred to me that I haven't hung out over here since November. I've made lots of fattening things since then. I'm also fairly certain that during this time, I've gone through 50 lbs of flour, an equal amount of sugar, and at least 30 lbs of butter. It was a tasty month or so.<br /><br />I love butter.<br /><br />But for those who are starting afresh and new in 2011, here's a tasty little salad I adapted from <a href="http://allrecipes.com//Recipe/chickpea-salad-with-red-onion-and-tomato/Detail.aspx">one over at allrecipes.com</a> . It called for canned garbanzo beans, red onion, and just a tablespoon of lemon juice. I only had green onions, dried chickpeas (I soaked overnight), and used the juice of a whole lemon instead.<br /><br />In any case, it was a pretty tasty & healthy salad. A nice directional shift after climbing my slippery mountain of butter.<br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Chickpea Salad</span></span><br /><span style="font-size:85%;">adapted from <a href="http://allrecipes.com//Recipe/chickpea-salad-with-red-onion-and-tomato/Detail.aspx">allrecipes.com</a><br /></span><br />1 c dried chickpeas (soaked overnight in 2 c water)<br />2 green onions, chopped<br />1 large clove garlic, minced<br />1 large tomato, chopped<br />1 c flat leaf Italian parsley, chopped<br />1-3 Tbs olive oil, or to taste<br />Juice of 1 medium lemon<br />kosher salt- to taste<br />fresh cracked pepper- to taste<br /><br />After soaking the chickpeas overnight, place in a 2 qt saucepan with soaking water, and add enough additional water to cover about an inch more. Bring to a boil and then let simmer about 45 minutes, but don't allow to get mushy. Drain when done and let cool. Add remaining ingredients, and stir. Let chill before serving. Serves about 4.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkWo1qucUg6K2yxJNpIkUJewPRXzidkUAIPBlQqbyVrE6JCg65lMF_x6BtJlgnlAZcPACQmlCt8nWbHcZ1Kt_3HMf9vZ62lXQMPv42vfztrLlvaj0g57N0GBsurma5BX8Gbl_YOjrj5aP/s1600/P1060006.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkWo1qucUg6K2yxJNpIkUJewPRXzidkUAIPBlQqbyVrE6JCg65lMF_x6BtJlgnlAZcPACQmlCt8nWbHcZ1Kt_3HMf9vZ62lXQMPv42vfztrLlvaj0g57N0GBsurma5BX8Gbl_YOjrj5aP/s400/P1060006.JPG" alt="" id="BLOGGER_PHOTO_ID_5559122110791112402" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com5tag:blogger.com,1999:blog-8304634350564635021.post-66782369605055233602010-11-29T16:12:00.007-07:002010-11-29T16:44:30.384-07:00Chocolate Dipped Peppermint Marshmallow Pops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtm5Vx3XXqqoRCtgUt_frqhO40f47ChxzgMAiN9p2UARgPi-cinmcAtxMbWicT7wVaBy2G-Xh-fyJfJRcxEmhBLzRqPPt8YQlBK7wBGA1m4VZQbCwJwgGYG3XGM1DcnLBFWhqUgdJJBoyh/s1600/peppermintmarshmallow1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtm5Vx3XXqqoRCtgUt_frqhO40f47ChxzgMAiN9p2UARgPi-cinmcAtxMbWicT7wVaBy2G-Xh-fyJfJRcxEmhBLzRqPPt8YQlBK7wBGA1m4VZQbCwJwgGYG3XGM1DcnLBFWhqUgdJJBoyh/s400/peppermintmarshmallow1.jpg" alt="" id="BLOGGER_PHOTO_ID_5545113675926258530" border="0" /></a><br />I love this time of year. The scents are amazing. The treats that have been hiding all year long have finally come out to play!<br /><br />I think just everyone loves marshmallows and chocolate. I mean, who doesn't love a s'more? But this time of year it's time for a little twist- a peppermint twist! These creamy marshmallows are dipped in dark chocolate, then topped in crunchy peppermint. They are crazy good on their own, but when you dunk them in a hot cup of coffee, amazing things happen... They are so easy, you gotta give them a try!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExjgCSuvzhibVKHWPxCFWyZ8DhMBMAq87T9ptCtP9vwzbpOcP_AQC2U5tbvwoJPAkODP0NkfVD-xhhYU7Wy-qQvQIDhMzw8NQVrfJWMnmsgZXzb3V2fdvxHsyhopkeWXzUMDMBG28JmwA/s1600/marshmallowmint+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExjgCSuvzhibVKHWPxCFWyZ8DhMBMAq87T9ptCtP9vwzbpOcP_AQC2U5tbvwoJPAkODP0NkfVD-xhhYU7Wy-qQvQIDhMzw8NQVrfJWMnmsgZXzb3V2fdvxHsyhopkeWXzUMDMBG28JmwA/s400/marshmallowmint+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5545113798516809170" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3_c97nbvVDbSZdGjref3srSIm2yAXkpFbD7-aGtjFWQ-B1UVqO8fqU3XShNrSdqv-p4r89Q_K2y4FqVCchCIrSj9j76ajAy3a9atcoVXKZ9lB6QxpqWb94xtieblmq4a-nGfCiFN1XFc/s1600/chocolatemallow+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3_c97nbvVDbSZdGjref3srSIm2yAXkpFbD7-aGtjFWQ-B1UVqO8fqU3XShNrSdqv-p4r89Q_K2y4FqVCchCIrSj9j76ajAy3a9atcoVXKZ9lB6QxpqWb94xtieblmq4a-nGfCiFN1XFc/s400/chocolatemallow+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5545113882458437522" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Chocolate Dipped Peppermint Marshmallow Pops</span><br /><br />6 marshmallows<br />1 c dark chocolate candy melts<br />1/2 c crushed peppermints or candy canes<br />6 candy sticks (wood or paper)<br />6 red gummy candies for garnish<br />Foam platform, to hold pops<br /><br /><div style="text-align: left;">Place peppermint candies in a small bag. Crush with a rolling pin or a mallet until pieces are small. Set aside.<br /><br />Melt candy melts in microwave. Place sticks into marshmallows, and one at a time, dip into chocolate coating evenly. Lightly tap stick on edge of bowl to remove excess chocolate. This may take a few seconds- you do not want the chocolate to drip down sides while cooling. Once excess is removed, place the sticks standing up in the foam board. You can then place in the fridge or the freezer to set quicker.<br /><br />After chocolate is set, dip just the top end and edges once again into the melted chocolate, and then immediately into the crushed peppermints. Place onto the foam board once again. On the very top center of the marshmallow/ peppermint, place a small dot of chocolate. Then place a gummy candy on top.<br /><br />No need to refrigerate... Just enjoy!<br /></div></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YQXbHJCPw09qrtdVctNju1Nooc4CkmrDhkrq9CaFADh-zl1-PlGYtpP-BgOE7T1V7_oFJCieAXfvWvqIcm-4VrsAPtTbR8uLH7Ctih73uD9Z60FUSrnK3lj5hZjc677iVZ_Qo3AZeABe/s1600/peppermintmarshmallow2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YQXbHJCPw09qrtdVctNju1Nooc4CkmrDhkrq9CaFADh-zl1-PlGYtpP-BgOE7T1V7_oFJCieAXfvWvqIcm-4VrsAPtTbR8uLH7Ctih73uD9Z60FUSrnK3lj5hZjc677iVZ_Qo3AZeABe/s400/peppermintmarshmallow2.jpg" alt="" id="BLOGGER_PHOTO_ID_5545114014172693858" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com17tag:blogger.com,1999:blog-8304634350564635021.post-38690321233482456162010-11-23T10:17:00.006-07:002010-11-23T10:51:59.472-07:00Creamy Appletini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIU0xoLomLJDNMoRV4rM63zCPXyh5fSo8B-XhTRufRErDMdANDrG-aNXqVAPvUNfCFpKxSav-7bM7rSXxqCXIhT8FNSy4pAWWZbAKF-ezfHt8IntrU-yC-qZ8FnN92OVzgU0KVckau0NA/s1600/creamytini1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIU0xoLomLJDNMoRV4rM63zCPXyh5fSo8B-XhTRufRErDMdANDrG-aNXqVAPvUNfCFpKxSav-7bM7rSXxqCXIhT8FNSy4pAWWZbAKF-ezfHt8IntrU-yC-qZ8FnN92OVzgU0KVckau0NA/s400/creamytini1.jpg" alt="" id="BLOGGER_PHOTO_ID_5542795896366765954" border="0" /></a><br />Ahhh, the holidays are upon us... just a few short days and all of your favorite people will be at your door, dishes in hand, ready to share in the abundance that will grace your table. Your house is immaculate, all of the Autumn decor perfectly appointed; praises, love, and adoration of your culinary abilities is on it's way...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXhrYTrguT7gGkiFrl0GVUaeaAyFr6ONQY3P9H0p3oH-aN_VF1Onx0D2Chq14zYUDvljgRcBRdokyAOrIzZZojCAhxG3Xy1Qixf4pqDYPg2gmkFRmkA7ic1SiQH0zPaNwc1IBni7wV1v7/s1600/creamyappletini+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 101px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheXhrYTrguT7gGkiFrl0GVUaeaAyFr6ONQY3P9H0p3oH-aN_VF1Onx0D2Chq14zYUDvljgRcBRdokyAOrIzZZojCAhxG3Xy1Qixf4pqDYPg2gmkFRmkA7ic1SiQH0zPaNwc1IBni7wV1v7/s400/creamyappletini+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5542796089178332082" border="0" /></a><br />Bull. Don't lie. Aunt Gertrude has already pissed you off, insulting your turkey brining technique. Your brother can't seem to make an executive decision about whether he's coming or not. Your uncle wants to bring 10 of his buddies that can't even boil water, and the batteries just went out on your smoke detectors. All 8 of them. 12 feet up. Your ladder is only 4 feet tall.<br /><br />It's time for your trusty one fingered wave to the world. It's time for a Creamy Appletini.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnLvoWdXHmX_r2NiLracuErivCmvuwBhq_Xt0Gnn3bLxiLNnXpnsFYq45M3sJUyFB8U-H_QiiENYaNIKF4ipVeckLPG29XTsB-P7VIpkmTme2qLlBrv5it3OC5fTqFhKm_Q6UECxI_V4Y/s1600/creamytini3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVnLvoWdXHmX_r2NiLracuErivCmvuwBhq_Xt0Gnn3bLxiLNnXpnsFYq45M3sJUyFB8U-H_QiiENYaNIKF4ipVeckLPG29XTsB-P7VIpkmTme2qLlBrv5it3OC5fTqFhKm_Q6UECxI_V4Y/s400/creamytini3.jpg" alt="" id="BLOGGER_PHOTO_ID_5542796297921983202" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Creamy Appletini</span></span><br /><br />1/4 oz chopped Hersheys cinnamon chips<br />1/4 oz graham cracker crumbs<br />1 Tbs Karo syrup, for rimming glass<br />1 oz spiced rum<br />1/4 oz whiskey<br />4 oz Martinelli's sparkling cider<br />2 oz heavy cream<br />crushed ice<br /></div><br /><br />Combine chopped cinnamon chips and graham cracker crumbs. Dip rim of a 4 oz glass into Karo syrup, coating completely. Set aside.<br /><br />In an 8 oz glass, combine the rum, whiskey, sparkling cider, and heavy cream. Add some crushed ice. Stir until blended and frothy. Pour into your prepared glass. Makes 2, 4oz servings.<br /><br />Ignore everybody.<br /><br />Enjoy!LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com4tag:blogger.com,1999:blog-8304634350564635021.post-82348135707876022852010-11-17T21:40:00.015-07:002010-11-21T22:17:30.956-07:00Roasted Pumpkin Whole Wheat Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Cf-0mMR0hWhm0x7beqQYnipPv3kOFpEyoJmHl0cu5AZPVnoXXuYVrz9gwTGYrVOJhhwAAZpJKiIgNHkitOtUmSkqWJS0EN18ArzH5K1KeZHp5ACfajg2F_GjLiq13HXdhfmZw1keGaWr/s1600/PB180095.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Cf-0mMR0hWhm0x7beqQYnipPv3kOFpEyoJmHl0cu5AZPVnoXXuYVrz9gwTGYrVOJhhwAAZpJKiIgNHkitOtUmSkqWJS0EN18ArzH5K1KeZHp5ACfajg2F_GjLiq13HXdhfmZw1keGaWr/s400/PB180095.JPG" alt="" id="BLOGGER_PHOTO_ID_5540745716799656466" border="0" /></a><br />I adore pizza. Not just your run of the mill, "Five for $5" deals, but rather, "real" pizza. Fresh, quality ingredients, that adorn a fabulous crust, are a must. Oh, and not the crust that you can find in the cardboard tubes at the market... I'm talking fresh, flavorful, crispy rounds of goodness that can only be had by using a tried and true recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8sRM6UkPUzQloCZtXyG5V1n2gUoFbPymaSR8ogJ8BhdIv7yoKtoE0_fFMQepziIK62w5mQ6o4DhZRgd1sZH0-L4xTZYTHU48AOFT4r6PTFwZZXHGnabONmy1-n5uhy0MGch2gMbsld5H/s1600/doughcollage1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8sRM6UkPUzQloCZtXyG5V1n2gUoFbPymaSR8ogJ8BhdIv7yoKtoE0_fFMQepziIK62w5mQ6o4DhZRgd1sZH0-L4xTZYTHU48AOFT4r6PTFwZZXHGnabONmy1-n5uhy0MGch2gMbsld5H/s400/doughcollage1.jpg" alt="" id="BLOGGER_PHOTO_ID_5540745373291183810" border="0" /></a><br />The best recipe I've ever found comes from my friend Peter, who writes the Greek Food Blog, <a href="http://kalofagas.ca/">Kalofagas</a>. I've been a fan of Peter's blog for a few years now, and consider him the authority on all things Greek. I look no further. Every recipe I've ever tried from his repertoire has been stellar. People who know me well know that I always adapt recipes from the get go. Well, not with Peters. I know they are tried. They are true. I respect his dishes and know that no changes are necessary.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyDn4hl0icFNa3luiI7laMafRmggetl8lT4aEQUatxPFQy-oZBb5MlDjwfNRnbWuRHgXCNkRYFy67qyYXHYkrF4nsjdiDl1oZWMJHg_m-NEHpXZooMzt-HBZVFccFKW0Lhb8qDDGjd9qp/s1600/Garlic+collage2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyDn4hl0icFNa3luiI7laMafRmggetl8lT4aEQUatxPFQy-oZBb5MlDjwfNRnbWuRHgXCNkRYFy67qyYXHYkrF4nsjdiDl1oZWMJHg_m-NEHpXZooMzt-HBZVFccFKW0Lhb8qDDGjd9qp/s400/Garlic+collage2.jpg" alt="" id="BLOGGER_PHOTO_ID_5540745441830017826" border="0" /></a><br />When I got the hankering for a pizza last week, and went to prepare Peters recipe for <a href="http://kalofagas.ca/2010/10/11/pizza-dough-recipe/">pizza dough</a>, I found myself completely out of all purpose flour. Shock. I know... Me without flour is unheard of. It's wrong. It just doesn't happen. Hot diggity lizards though, it did! All of my recipe components already prepped, with 2 little ones I was babysitting and my own Kidlet underfoot, I was unable to jet to the store and went into a pizza panic!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkC9X6eKxBhRGaebk-YNbsD3_vDp5D4ZN5Et3ycaVyzHRczU07nw6HJA_xyK72Dr2Wl8IPAAbl14aG5G_BN4zXtaiG8fmPsJecFV-00et8RS-FpAQF8xCoLRh5zyHQVJumuGymgtX8SB_/s1600/Sage+Ricotta+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRkC9X6eKxBhRGaebk-YNbsD3_vDp5D4ZN5Et3ycaVyzHRczU07nw6HJA_xyK72Dr2Wl8IPAAbl14aG5G_BN4zXtaiG8fmPsJecFV-00et8RS-FpAQF8xCoLRh5zyHQVJumuGymgtX8SB_/s400/Sage+Ricotta+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5540745609167642002" border="0" /></a><br />It was then that I remembered my frozen stash of <a href="http://www.kingarthurflour.com/flours/whole-wheat-flour.html">King Arthur Whole Wheat Flour</a>. While it is quite pricey, I refuse to use any other brand, knowing it produces consistent, quality results every time (no, I was not paid to say that).<br /><br />For the first time, I was going to adapt a recipe of Peters... Shhhhh... don't say anything...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GFzklN8vwW36h7uM3WVg-7Z_YWyUm9r0pwYJ-o3eFl6dU4pc8hceevSDRVGcl4Jahw2Dl6oXYHQcGtKZSZfmY7wfVHaEzxNq_15Cx7LpW-HADLzcOZ2RQkCsDNHdz3gR3UbPOVMynzW_/s1600/pumpkin+collage3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0GFzklN8vwW36h7uM3WVg-7Z_YWyUm9r0pwYJ-o3eFl6dU4pc8hceevSDRVGcl4Jahw2Dl6oXYHQcGtKZSZfmY7wfVHaEzxNq_15Cx7LpW-HADLzcOZ2RQkCsDNHdz3gR3UbPOVMynzW_/s400/pumpkin+collage3.jpg" alt="" id="BLOGGER_PHOTO_ID_5540745519402820754" border="0" /></a><br />So, with additional ingredients inspired by my own runaway imagination, and a desperate craving for a unique, taste of Fall inspired pizza, I created this whole wheat pizza, uncertain of the end result.<br /><br />All I can say is, I'm glad I ran out of all purpose flour! I loved the flavor and chew that the whole wheat gave to this crust. It married perfectly with the pumpkin, and complimented the taste and aroma of the fresh sage. When drizzled generously just before serving with the best olive oil you can find, and served with a smoky glass of Chardonnay, you'll have a distinctive pizza perfect for a meal, or wonderful as an appetizer.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R3IKMwP-sJeP1PFldGvpltWCn0VXJTASxPN5q2u65EsVdpZ-qTbpb9vgUAvv5bI6NEMpUqzs23b_NhcKfDCJx8krhpQAwqGIN7vOJ20DwbAdWI77DNo5qaN5-LqwR_bLRDtNrGfwVKrl/s1600/assembly+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8R3IKMwP-sJeP1PFldGvpltWCn0VXJTASxPN5q2u65EsVdpZ-qTbpb9vgUAvv5bI6NEMpUqzs23b_NhcKfDCJx8krhpQAwqGIN7vOJ20DwbAdWI77DNo5qaN5-LqwR_bLRDtNrGfwVKrl/s400/assembly+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5540745226012413890" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Roasted Pumpkin Whole Wheat Pizza</span></span><br />with adapted <a href="http://kalofagas.ca/2010/10/11/pizza-dough-recipe/">Pizza dough recipe</a> from Peter of <a href="http://kalofagas.ca/">Kalofagas</a><br /><br />1 recipe <a href="http://kalofagas.ca/2010/10/11/pizza-dough-recipe/">Pizza Dough- Use this recipe</a> & substitute <a href="http://www.kingarthurflour.com/flours/whole-wheat-flour.html">King Arthur Whole Wheat Flour</a><br />1 small Sugar Pumpkin, peeled, seeded, and sliced<br />2 cups Ricotta Cheese<br />1 whole head of <a href="http://www.5min.com/Video/How-to-Roast-Garlic-253784577">Garlic, roasted</a><br />2 fresh Sage Leaves, minced, and additional for topping<br />1/4 tsp fresh ground Nutmeg<br />Salt & fresh ground Pepper, to taste<br />12 slices of Smoked Provolone Cheese<br />Olive Oil, for brushing and drizzling<br /></div><br />Preheat oven to 450F. Sprinkle pizza stone with cornmeal and place in oven.<br /><br />Combine ricotta cheese, roasted garlic, minced sage, fresh nutmeg, and salt and pepper to taste. Set aside.<br /><br />Divide whole wheat pizza dough in half. Spread out each half, and carefully transfer to a pizza peel that has been sprinkled with cornmeal. Brush dough well with olive oil. Spread 1/2 ricotta mixture onto dough. Cover with 6 slices of smoked provolone. Top with as many slices of pumpkin as you like. Lightly drizzle again with olive oil. Sprinkle with salt and fresh ground pepper. If desired, sprinkle with a<a href="http://www.5min.com/Video/How-to-Chiffonade-297706048"> chiffonade</a> of fresh sage leaves. Transfer pizza from the pizza peel to your well heated pizza stone, and bake for 15 to 20 minutes, depending on your oven.<br /><br />Just before serving, drizzle again with olive oil. Makes 2 medium size pizza's.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq69prADMNeCu7o2JA8myTrXiY2VW7oksJAkw-94mBwIfAitLoyYJDiiJjDtTKyJxxUNTafgusWYCOFfJWrSGxqZKARsBOH-ALu8D3KokUjW948r9LoOXF2hPz3qtfzjEbOQTkjDUc5z4h/s1600/PB180103.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq69prADMNeCu7o2JA8myTrXiY2VW7oksJAkw-94mBwIfAitLoyYJDiiJjDtTKyJxxUNTafgusWYCOFfJWrSGxqZKARsBOH-ALu8D3KokUjW948r9LoOXF2hPz3qtfzjEbOQTkjDUc5z4h/s400/PB180103.JPG" alt="" id="BLOGGER_PHOTO_ID_5540745813537303426" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com12tag:blogger.com,1999:blog-8304634350564635021.post-19936061175588047012010-11-14T21:06:00.009-07:002010-11-14T22:19:16.624-07:00Pumpkin Biscotti with Toasted Pine Nuts and Cinnamon Chips<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9iVTmL6FqW-lB51dDZIB0r1nCQ1l_eVn_Yc1RVWvhYv0-3yysoW_YKc8lEVsfOl_u7DqzFRoIQnMaI535FYZYaua5xSnTQHTMdPms6fadQQ5vELskHxmDUJ7j1zk5Mtji5yGRJ1zKuGQ/s1600/Wrapped+biscotti.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif9iVTmL6FqW-lB51dDZIB0r1nCQ1l_eVn_Yc1RVWvhYv0-3yysoW_YKc8lEVsfOl_u7DqzFRoIQnMaI535FYZYaua5xSnTQHTMdPms6fadQQ5vELskHxmDUJ7j1zk5Mtji5yGRJ1zKuGQ/s400/Wrapped+biscotti.jpg" alt="" id="BLOGGER_PHOTO_ID_5539623599057223682" border="0" /></a><br />Of course y'all know I bake. A lot. An obscene amount of cakes, really. Last week I had both my sons birthday cake and a <a href="http://articles.latimes.com/2010/feb/11/food/la-fo-crackpierec11-2010feb11">Crack Pie</a> sitting on my counter. Well, make that 2 crack pies- but I was a good girl and gave one away.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSOl6ZHHStnFC1QCDKKh2p75Ru5WBNk4LYhXyoEr9MhMgQd9pvAcd632iKMov8l-O0GJ9BVAyx2vLZvO1_A5pPmtAJ4HAr5eLBmy9E8tVWATV51KWvEsdEOA592PV_xv7zm_epuwUr4Qf/s1600/biscotti+dough+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMSOl6ZHHStnFC1QCDKKh2p75Ru5WBNk4LYhXyoEr9MhMgQd9pvAcd632iKMov8l-O0GJ9BVAyx2vLZvO1_A5pPmtAJ4HAr5eLBmy9E8tVWATV51KWvEsdEOA592PV_xv7zm_epuwUr4Qf/s400/biscotti+dough+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5539623401255957570" border="0" /></a><br />Because I have so much sweet stuff lying around here all the time, my cravings have a tendency to lean towards the not so sweet variety. Just something with a touch of sweetness, to compliment a nice, hot, cup of coffee.<br /><br />I was doing a little hanging out over at <a href="http://www.mybakingaddiction.com/">My Baking Addiction</a> last week, and came across <a href="http://www.mybakingaddiction.com/about/">Jaime's</a> post for <a href="http://www.mybakingaddiction.com/pumpkin-pie-biscotti/">Pumpkin Pie Biscotti</a>. I absolutely adore biscotti. There is not a more perfect pairing with coffee than to dunk in a perfectly crisp biscotti, in my opinion.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQMr5zVFdsQmO3L6aBHdzeba_UZ-97bmNdlw2lh0YG-gTMD3UZKXnE7Ek6c-1KSEbKoLt6udeMwcrLfMj6t2gfpz5W74i2Pa_nzY3PuQ42t3D4p0zeiWBoeKGdqjfeiYygBwlZeA8BEnK/s1600/chips+sugar+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfQMr5zVFdsQmO3L6aBHdzeba_UZ-97bmNdlw2lh0YG-gTMD3UZKXnE7Ek6c-1KSEbKoLt6udeMwcrLfMj6t2gfpz5W74i2Pa_nzY3PuQ42t3D4p0zeiWBoeKGdqjfeiYygBwlZeA8BEnK/s400/chips+sugar+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5539623485551786210" border="0" /></a><br />Taking note of the changes <a href="http://www.mybakingaddiction.com/about/">Jaime</a> felt she would make the next time she made this recipe, I heeded her advice, as well as adapting the recipe to ingredients I had on hand. I used a mixture of dark brown and <a href="http://www.epicurious.com/recipes/food/views/Vanilla-Sugar-103862">vanilla sugar</a>'s, then added toasted pine nuts and cinnamon chips. I also baked the biscotti a bit longer to achieve the crunch and "dunkability" I absolutely love. These are fabulous to make and give away for the holidays... if you don't eat them all yourself ;-)<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtfjHbAVadZS41hXo0bd9szCtUearRLrxT4VccVWvvQokrwXtLkERoiRmHocZMS2CiX-VaHG8xexfUZu6FxUt_vVDjuYgqazvDFGAx-1x4Hhbpb7NeAqUiDtmV0sNBPMJ0zhOr6PwjQqS/s1600/cut+biscotti+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJtfjHbAVadZS41hXo0bd9szCtUearRLrxT4VccVWvvQokrwXtLkERoiRmHocZMS2CiX-VaHG8xexfUZu6FxUt_vVDjuYgqazvDFGAx-1x4Hhbpb7NeAqUiDtmV0sNBPMJ0zhOr6PwjQqS/s400/cut+biscotti+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5539623235573022610" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Pumpkin Biscotti with Toasted Pine Nuts and Cinnamon Chips</span><br /><span style="font-size:85%;"><span style="font-weight: bold;">adapted from </span><a style="font-weight: bold;" href="http://www.mybakingaddiction.com/pumpkin-pie-biscotti/">My Baking Addiction</a><span style="font-weight: bold;"> (via </span><a style="font-weight: bold;" href="http://cookinginanapron.blogspot.com/2008/10/pumpkin-pie-biscotti.html">Cooking in an Apron</a><span style="font-weight: bold;">)</span><br /></span><br /><div style="text-align: left;"><div style="text-align: center;"><span style="font-size:100%;">3-1/2 c flour</span><br /><span style="font-size:100%;">3/4 c dark brown sugar, packed</span><br /><span style="font-size:100%;">3/4 c <a href="http://www.epicurious.com/recipes/food/views/Vanilla-Sugar-103862">vanilla sugar</a></span><br /><span style="font-size:100%;">2 tsp baking powder</span><br /><span style="font-size:100%;">1/2 tsp salt</span><br /><span style="font-size:100%;">2 tsp pumpkin pie spice</span><br /><span style="font-size:100%;">1/2 c pumpkin puree</span><br /><span style="font-size:100%;">2 large eggs, beaten</span><br /><span style="font-size:100%;">2 tsp <a href="http://laduecrew.blogspot.com/search/label/Bourbon%20Vanilla">Bourbon Vanilla</a></span><br /><span style="font-size:100%;">2 Tbs unsalted butter</span><br /><span style="font-size:100%;">3/4 c pine nuts</span><br /><span style="font-size:100%;">1/2 c cinnamon chips</span><br /><span style="font-size:100%;">1 egg</span><br /><span style="font-size:100%;">1 Tbs water</span><br /><span style="font-size:100%;"><a href="http://www.fancyflours.com/sanding-sugar-gold.html">Sugar Glitter Crystals</a> (if desired, for garnish)</span><br /><span style="font-size:100%;">Melted white chocolate (if desired, for garnish)</span><br /><br /></div><span style="font-size:100%;"><br />Pre heat oven to 350F.<br /><br />Combine flour, sugars, baking powder, salt, and pumpkin pie spice in a large bowl. In a small bowl combine pumpkin puree, 2 eggs, and vanilla. Add the wet pumpkin mixture to the dry ingredients. The mixture will be a little hard to combine at first, but will gradually come together to form a thick dough.<br /><br />Toast the pine nuts in a small pan with the butter until lightly golden- just a few minutes. Cool, then gently add the pine nuts and cinnamon chips to the biscotti dough. Place dough on a floured surface and divide into 4 equal portions. Shape each portion into a log shape, about 8" long, and place on a parchment lined baking sheet, 3" apart. Very slightly flatten the logs.<br /><br />In a small bowl beat the remaining egg with water and lightly brush the surface of each with the egg wash. At this time you can sprinkle with decorative sugar, if you desire. I used <a href="http://www.fancyflours.com/sanding-sugar-gold.html">Gold Glitter Crystals</a>.<br /><br />Bake for 27 minutes. Remove from oven and let cool for 15 minutes. Reduce the oven temperature to 300F.<br /><br />On a cutting board, carefully cut each log on the diagonal into 1/2" slices with a very sharp bread knife.<br /><br />Return the cut biscotti to a parchment lined baking sheet, with the cut sides facing down. Bake for 8 to 10 minutes. Remove pan from oven and turn over each biscotti. Return to oven and bake for an additional 8 to 10 minutes, until nice and golden. Remove from oven and cool on wire rack.<br /><br />Once cool, drizzle with melted white chocolate, if desired. Approximately 32-40 biscotti.<br /><br /><span style="font-weight: bold;">Note:</span> Oven types and temperatures may vary. Some cooking times may take less or longer than others.<br /></span></div></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoNsPMYs6itU2y7l0wucgaW_pTx6PLOpjnWvCqh66Kw24-B1-4N6MG8LohNob2R3IgOfoZWKvhka7hIm1IV_rwRmOJm-xdfhbKkMSXy-85WRncJLkM4RNEYGtzBavxItq8EJ7DovtKDwa/s1600/baked+biscotti+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 368px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoNsPMYs6itU2y7l0wucgaW_pTx6PLOpjnWvCqh66Kw24-B1-4N6MG8LohNob2R3IgOfoZWKvhka7hIm1IV_rwRmOJm-xdfhbKkMSXy-85WRncJLkM4RNEYGtzBavxItq8EJ7DovtKDwa/s400/baked+biscotti+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5539623057873540610" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com11tag:blogger.com,1999:blog-8304634350564635021.post-29110381658531622312010-11-10T21:41:00.014-07:002010-11-10T22:49:07.346-07:00Cakes, and more cakes...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99xMlrc2IMA75XdwdH0oTDacoQs5UdxTfvaREyXr4PHQas7NKxbxIIVH1FVHe25v1XVCNCXtWKDGmSaIWCGv976sQukS-e0Agcmvxk71eL3jWI5TIOY0pz8oE62sgxXcW7jRPoDKAMosc/s1600/tractor+farm+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99xMlrc2IMA75XdwdH0oTDacoQs5UdxTfvaREyXr4PHQas7NKxbxIIVH1FVHe25v1XVCNCXtWKDGmSaIWCGv976sQukS-e0Agcmvxk71eL3jWI5TIOY0pz8oE62sgxXcW7jRPoDKAMosc/s400/tractor+farm+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5538154762484598546" border="0" /></a><br />I am so thankful that I have had more opportunities of late to create custom cakes. If you hadn't noticed, my "regular posting" has been a bit scarce these days. Oh, I'm still cooking and baking up a storm, but with kids under foot and cake orders to fulfill, sometimes the step by step photo's have to go by the wayside and the family is lucky to get a fork, let alone a fab little garnish of parsley, to grace their plates. Decorating cakes, though, is what I love to do most. Sure, it can be quite stressful, and I've had my share of mishaps, but I try and learn from those, and move on.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdy6tEXuvKbf0PPgEmaVHe3arNE97befXM5ykrmCWiqseF0W-ddLHZmCgxVo5ZQ65L9dLWqHgCaNtvsnKlC3YhOi0DJc0mi1xQSGz8safYsJ6aqrIXh8TfwWBzTYksX4IOqaqvM-twSG3/s1600/PB040165.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTdy6tEXuvKbf0PPgEmaVHe3arNE97befXM5ykrmCWiqseF0W-ddLHZmCgxVo5ZQ65L9dLWqHgCaNtvsnKlC3YhOi0DJc0mi1xQSGz8safYsJ6aqrIXh8TfwWBzTYksX4IOqaqvM-twSG3/s400/PB040165.JPG" alt="" id="BLOGGER_PHOTO_ID_5538152188409230546" border="0" /></a><br />I made this John Deere themed cake last week, complete with farm animals, to grace the little carrot cake cuppies. The tractor was made from Rice Krispy treats covered in fondant. The animals, corn and carrots were all fondant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdXRMcTkeg78KnVPfvvphJn73grcXczrjuQWrqpmsOw8f4nJ04dUlyX3xAbKtuzQiAeVE_TJ9yBDnasA2FKMmZIJ8IVnT_3woMnEx0UZremhXOPpYmCZm5034kgLD218WTLaYEkXQkQL4/s1600/PB060198.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVdXRMcTkeg78KnVPfvvphJn73grcXczrjuQWrqpmsOw8f4nJ04dUlyX3xAbKtuzQiAeVE_TJ9yBDnasA2FKMmZIJ8IVnT_3woMnEx0UZremhXOPpYmCZm5034kgLD218WTLaYEkXQkQL4/s400/PB060198.JPG" alt="" id="BLOGGER_PHOTO_ID_5538151903607687042" border="0" /></a><br />This was a red velvet bridal shower cake with an Italian meringue buttercream, complete with fondant bow and real red roses.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cx5jkCX0gZYU8kHUfPXndCWgI3OmuRAIHtsCjcct81GO0eWUTppH6Zkug953kGquAb_JBO1y7iWNXHCEp2dI1uCnK1Nt9hG9sOsEcMc79O45uXR-1CTersB-xhf4_hwmWCwc4v6ESuh_/s1600/PA170158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Cx5jkCX0gZYU8kHUfPXndCWgI3OmuRAIHtsCjcct81GO0eWUTppH6Zkug953kGquAb_JBO1y7iWNXHCEp2dI1uCnK1Nt9hG9sOsEcMc79O45uXR-1CTersB-xhf4_hwmWCwc4v6ESuh_/s400/PA170158.JPG" alt="" id="BLOGGER_PHOTO_ID_5538148349747283410" border="0" /></a><br />My little one turned 4 this summer and all she can think of day and night is Tinkerbell. So naturally, kidlet got what she wanted...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AC7PuPLekxDSmPKrovljZeMtgmhyphenhyphenT27ipV89epFncYEcyDbTOMBacWBdTyQ4NFYXsIynPsBjDtxOmlZJn7pJr8ZkG6-uhJgIPVo5AmlVOLnYfWLfIhaLCGpj8lQQhRshAQDUDk_7uloN/s1600/P8080016.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1AC7PuPLekxDSmPKrovljZeMtgmhyphenhyphenT27ipV89epFncYEcyDbTOMBacWBdTyQ4NFYXsIynPsBjDtxOmlZJn7pJr8ZkG6-uhJgIPVo5AmlVOLnYfWLfIhaLCGpj8lQQhRshAQDUDk_7uloN/s400/P8080016.JPG" alt="" id="BLOGGER_PHOTO_ID_5538156155676143714" border="0" /></a><br />For a surprise birthday party I created a 2 foot long carved Miller Lite bottle out of chocolate cake, covered in buttercream and fondant. I hand painted the logo onto the fondant with food coloring.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUD9YXnjc-MMHZkdIfQryD0ayKp-tavW5v1lGdpLnNKCn8a4-z4q5KlHBR3swIQX5fTzVtGcm7oJUMoXOhRm8JhmPXkiuqVqinO63KmqebNCdIY3QYTMN0Jg-Aij7oUaK_il99OEsQC-bz/s1600/Beer+cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUD9YXnjc-MMHZkdIfQryD0ayKp-tavW5v1lGdpLnNKCn8a4-z4q5KlHBR3swIQX5fTzVtGcm7oJUMoXOhRm8JhmPXkiuqVqinO63KmqebNCdIY3QYTMN0Jg-Aij7oUaK_il99OEsQC-bz/s400/Beer+cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5538154367984438818" border="0" /></a><br />A sweet little girl turned 2 and her very favorite little guy in the world is Elmo. This was also red velvet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUN4rJOheZcOp8HLJH5D3vYsEM0V9j9ioxn56RXIL2vKWj3Vu-i8n3vzh9bXW7aJzAtVJ4uZlDVnkmB0pVFpofA2pgzz729w0UZvsRs3rVy3QoKTU-z2IZ901oXZpJvyGqnUr1JGyo2ww/s1600/Elmo+Cake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUN4rJOheZcOp8HLJH5D3vYsEM0V9j9ioxn56RXIL2vKWj3Vu-i8n3vzh9bXW7aJzAtVJ4uZlDVnkmB0pVFpofA2pgzz729w0UZvsRs3rVy3QoKTU-z2IZ901oXZpJvyGqnUr1JGyo2ww/s400/Elmo+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5538154309907701458" border="0" /></a><br />I made some little Elmo's to go with the cake, as well as her name out of fondant to top cupcakes that surrounded the cake.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM9lL91uFKixG2iXHWD3-LKXj4W-QhD_1yKpf2Q_QYpCiBtF7tIQGG3q4q0LbglQmNgBIVmPazFDBEsak9npHWtR_BAku7UCOFRgIQaxknCShPsOvN0yPpqIMmqP6HlUfGGu4cmGRLRwr/s1600/elmo+cuppie+tops.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDM9lL91uFKixG2iXHWD3-LKXj4W-QhD_1yKpf2Q_QYpCiBtF7tIQGG3q4q0LbglQmNgBIVmPazFDBEsak9npHWtR_BAku7UCOFRgIQaxknCShPsOvN0yPpqIMmqP6HlUfGGu4cmGRLRwr/s400/elmo+cuppie+tops.jpg" alt="" id="BLOGGER_PHOTO_ID_5538162093407790658" border="0" /></a><br />Another wanted a bustier cake for his wife's surprise birthday party. This, too, was about 2 ft long. Covered in buttercream and the bustier fashioned out of fondant.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWnq0L1E3pZprypOtfAad7_-d7gHzHu2ksgdcjPepix2Op8PAezHvKLRlvhYDgPEl5DPpa3PkSvOKhWhe9iFKGlFF9RJSzXIMMk_ccKsCPKi3z0C9wx7u_jY_q-J7nxtKLAGLILkshPf6/s1600/P6270248.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIWnq0L1E3pZprypOtfAad7_-d7gHzHu2ksgdcjPepix2Op8PAezHvKLRlvhYDgPEl5DPpa3PkSvOKhWhe9iFKGlFF9RJSzXIMMk_ccKsCPKi3z0C9wx7u_jY_q-J7nxtKLAGLILkshPf6/s400/P6270248.JPG" alt="" id="BLOGGER_PHOTO_ID_5538150231018909250" border="0" /></a><br />How I loved to make this vanilla bean cake with Italian meringue buttercream for a Marine Boot Camp graduate! All the stars and rope are fondant painted in an edible gold glaze.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbojfHAsssC1-5p4em_cDNScuwYYPnCNpsDWDB7dlAdX4HBpX_FIuSULRf0Zo_gBQBoC9NvtNwngs_FwLlfuMgk-z4bDYjtLrjf_cNAL_10hkIlhtVq0yfBWc5L1nQn5Q9AFrC3UcRXDHe/s1600/P9260220.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbojfHAsssC1-5p4em_cDNScuwYYPnCNpsDWDB7dlAdX4HBpX_FIuSULRf0Zo_gBQBoC9NvtNwngs_FwLlfuMgk-z4bDYjtLrjf_cNAL_10hkIlhtVq0yfBWc5L1nQn5Q9AFrC3UcRXDHe/s400/P9260220.JPG" alt="" id="BLOGGER_PHOTO_ID_5538149201006109698" border="0" /></a><br />There are many, many more. I don't always have time to snap a good photo, but I at least try to get something before it leaves my kitchen!<br /><br />Thanks everyone, for following my too few posts... I appreciate all of you! I have some wonderful recipes coming up, so stay tuned!LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com12tag:blogger.com,1999:blog-8304634350564635021.post-15984169798351194942010-10-29T16:17:00.011-07:002010-10-29T16:58:06.537-07:00Poached Pears- Eat Your Heart Out This Halloween!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRQ9oUR4q1pBTK45l7yc8QhI3YqGX7sO2Mjwyf4gpInDjSNPaIqUqy9Gn2zMRxm1r0bNKYTy2ePNt2xt75kXvqHWI4SxErTq03gYz0Psb2tBDIz2rZKzehgpN3lTQKR90fLu6Wha1FEKh/s1600/PA300059.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRQ9oUR4q1pBTK45l7yc8QhI3YqGX7sO2Mjwyf4gpInDjSNPaIqUqy9Gn2zMRxm1r0bNKYTy2ePNt2xt75kXvqHWI4SxErTq03gYz0Psb2tBDIz2rZKzehgpN3lTQKR90fLu6Wha1FEKh/s400/PA300059.JPG" alt="" id="BLOGGER_PHOTO_ID_5533611352729652514" border="0" /></a><br />Call me sick, call me weird, you can even call me gross, but don't call me heartless... I have a heart, really, I do. It just happens to be on my plate right now. Yes, another disgusting dish for the #GreatHallowTweet , the fabulous <a href="http://www.flamingomusings.com/2010/10/greathallowtweet-halloween-spicy.html">Halloween Bloghop</a> originated and hosted by my friend Renee of <a href="http://www.flamingomusings.com/">Flamingo Musings</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUtVJyRyFk_Gb4eHdBcFb-6tmgsKtPj4-U1aEYw0Ng-HesSECnhPJ2LyaHr_J1vaHMXn1uAdy1lN63hTZ6pv9obYeszXyFT5XOHMgp-8769yNKfts37lSuX1dSl3JmfShq144hqusEWG3/s1600/ingredient+poaching+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVUtVJyRyFk_Gb4eHdBcFb-6tmgsKtPj4-U1aEYw0Ng-HesSECnhPJ2LyaHr_J1vaHMXn1uAdy1lN63hTZ6pv9obYeszXyFT5XOHMgp-8769yNKfts37lSuX1dSl3JmfShq144hqusEWG3/s400/ingredient+poaching+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5533611214647931090" border="0" /></a><br />I've always wanted to try poached pears. It seemed like a fabulous way to create inexpensive elegance for guests, with minimal effort. When thinking of ideas for the #GreatHallowTweet, this recipe came to mind when I noticed that ones of the pairs I had resembled a heart shape. I adjusted the recipe to the ingredients I had on hand, resulting in a bloody delicious treat I must say!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeoNy8e0wX0LhFrzn51MD-bs7KsGfsciWoEU4aTZC6mIj2RwEBB85W95IzCtypxWPf7S6dOQsGH6q-6VpQgDA3RnvdoehuTSQIjk-FZaF2QoVjff22aoFmVjsm9BYfBtiHQzHClnz-lKi/s1600/Pears+in+pan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 328px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVeoNy8e0wX0LhFrzn51MD-bs7KsGfsciWoEU4aTZC6mIj2RwEBB85W95IzCtypxWPf7S6dOQsGH6q-6VpQgDA3RnvdoehuTSQIjk-FZaF2QoVjff22aoFmVjsm9BYfBtiHQzHClnz-lKi/s400/Pears+in+pan.jpg" alt="" id="BLOGGER_PHOTO_ID_5533611749643113986" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Poached "Heart" Pears</span><br /></span><span style="font-size:78%;"><span style="font-size:130%;"><span style="font-size:85%;">adapted from joy of cooking</span><br /></span><span style="font-size:100%;"><span style="font-size:130%;"><br />1 c Merlot wine<br />1/2 c Grenadine<br />1 c sugar<br />2 peeled long strips of fresh lemon peel<br />2 Tbs fresh lemon juice<br />1 Tbs red food coloring<br />1 cinnamon stick<br />6 cloves, whole<br />3 medium pears<br /></span><br /></span></span><div style="text-align: left;">Combine the first 8 ingredients in a 2 qt saucepan and bring to a boil. Reduce heat to low and cover, simmering for about 5 minutes. Meanwhile, remove the stems of the pears and peel, slightly slicing off both the top and bottom of pears. I rounded the top a bit, giving it more of a "heart" shape look.<br /><br />Add the pears to the saucepan and simmer for about 20 minutes. Keep turning the pears in the pan to distribute the flavor and color evenly, until they have reached a rich, deep, red. Remove pears gently from saucepan and let cool.<br /><br />Remove the remaining cloves, lemon peel, and cinnamon stick. Let the remaining sauce simmer in saucepan until reduced by about 1/3rd (5-10 minutes), watching carefully so as not to burn.<br /><br />Arrange cooled pears on a serving plate and "splatter" with "bloody" sauce. Serves 3.<br /></div><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILtTJErmAoQpc96mI15uuq3knZ4dT5vUhcjAtdUlC77ycpMCHM8usn8n7sXCHoE79bIvhx_qPQ97PDIofbpLJ6-1GyG3Otpu-7YvUqDedd4v4I2uHkSFaqZZH_P48tJ8hI0QG9qsKU1yd/s1600/PA300070.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhILtTJErmAoQpc96mI15uuq3knZ4dT5vUhcjAtdUlC77ycpMCHM8usn8n7sXCHoE79bIvhx_qPQ97PDIofbpLJ6-1GyG3Otpu-7YvUqDedd4v4I2uHkSFaqZZH_P48tJ8hI0QG9qsKU1yd/s400/PA300070.JPG" alt="" id="BLOGGER_PHOTO_ID_5533611523266919346" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com8tag:blogger.com,1999:blog-8304634350564635021.post-4126992496268988912010-10-25T18:40:00.014-07:002010-10-25T20:29:13.881-07:00Cobweb Meringues and the #GreatHallowTweet Halloween BlogHop<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQIxcNH9wGvHz_-ndY6Xvc95bhncaB1IpXfaxNQvrRlA4wPpXKV0fzSR-jX9s9FqOrji-kATSsnfC9YVmFb-oWDBBh09A96oPEE3Ab8-15ic2vfny7JRdfu6dHT7QXBWFje8nCrWOL5aN/s1600/Spiderwebcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmQIxcNH9wGvHz_-ndY6Xvc95bhncaB1IpXfaxNQvrRlA4wPpXKV0fzSR-jX9s9FqOrji-kATSsnfC9YVmFb-oWDBBh09A96oPEE3Ab8-15ic2vfny7JRdfu6dHT7QXBWFje8nCrWOL5aN/s400/Spiderwebcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5532164101812198898" border="0" /></a><br />I need a maid. Try as I might, I can't seem to keep up. Everywhere I look in this house, cobwebs seem to be invading every little nook and cranny.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExj1FtH6ZQsOT0VZucmCNmCQjjnKqTw4jswQnYFQ7pnPYpw9c5l8VHxVbRQzQZve5dx5JqYIkh0jE_ZJq1U617e9d5ywdp-6s3Zr6fkRnAIcyv24T9M6CVZFsuwpujlz1bV9Lh47H32Gy/s1600/desktopwebcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 368px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhExj1FtH6ZQsOT0VZucmCNmCQjjnKqTw4jswQnYFQ7pnPYpw9c5l8VHxVbRQzQZve5dx5JqYIkh0jE_ZJq1U617e9d5ywdp-6s3Zr6fkRnAIcyv24T9M6CVZFsuwpujlz1bV9Lh47H32Gy/s400/desktopwebcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5532164256296431682" border="0" /></a><br />It seems like, just when you get the whole house all spiffed up for the fall festivities, the invasion begins. Subtle at first- a wispy flurry or two- a phenomenon of epic proportions that flocks to my home in herds...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGjIDBSArZrTZda_UWIfVro41XlchOOgfitPD_vNV-2hlOm_D6t5CpiIoP7_0ZZywNcG8hjNOcbYP9qfiY-tL1zhszJc5ek8gbWOYvlQ5anzrMLzBOD014CmZcnJfa0furK3_txvCMerr/s1600/web1collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 368px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKGjIDBSArZrTZda_UWIfVro41XlchOOgfitPD_vNV-2hlOm_D6t5CpiIoP7_0ZZywNcG8hjNOcbYP9qfiY-tL1zhszJc5ek8gbWOYvlQ5anzrMLzBOD014CmZcnJfa0furK3_txvCMerr/s400/web1collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5532163981955256882" border="0" /></a><br />Heee heeee.... herds of edible Cobweb Meringues that is. My fabulous friend Renee over at <a href="http://www.flamingomusings.com/">Flamingo Musings</a> is the creator and Ghostess with the Mostest in charge of the #GreatHallowTweet Bloghop. Just click on any of the links in my right sidebar area that says Halloween Bloghop, and you will be able to hop on over to all of the ghoulishly delicious 18 participating blogs (link visible only if viewing my <a href="http://laduecrew.blogspot.com/">direct blog link here</a>)!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fGXMTLZRJzEktU3PKcLntn6mifADKhVyi93ghofpNMscJLU4NVwF5JkMs11e1IMo39DO_L1MDoiiJQdI8bClvUiU74oAKpgtvDahY0vIx0qZOib9YJzOKA5nT4OunibZLZ1HETUrVwBT/s1600/Ingredient+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3fGXMTLZRJzEktU3PKcLntn6mifADKhVyi93ghofpNMscJLU4NVwF5JkMs11e1IMo39DO_L1MDoiiJQdI8bClvUiU74oAKpgtvDahY0vIx0qZOib9YJzOKA5nT4OunibZLZ1HETUrVwBT/s400/Ingredient+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5532164533082968882" border="0" /></a><br />My little cobwebs are a fabulous treat to make with your little goblins. They don't require much- just 3 egg whites beaten (in a grease free metal bowl) with 1/2 a cup of granulated sugar until stiff.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2nmHAGvJTRShGF5GVVZUnMAP84gFNF61oAMu0vLDImnOIgASpwlyNF4fC4_YNuq2LWrzK9cp7hX9q4ZtrPhSuyvW8bEg9jR1DFMl0IpKsjqwyNNEos7ELCprQunOos79zSwzGhW09fgu/s1600/Instructionscollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2nmHAGvJTRShGF5GVVZUnMAP84gFNF61oAMu0vLDImnOIgASpwlyNF4fC4_YNuq2LWrzK9cp7hX9q4ZtrPhSuyvW8bEg9jR1DFMl0IpKsjqwyNNEos7ELCprQunOos79zSwzGhW09fgu/s400/Instructionscollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5532164450231734594" border="0" /></a><br />Fill a medium size pastry bag with the finished meringue, and then snip off the very tip of the bag. Pipe a small circle, followed by a sloppy scalloped circular pattern, and then another larger, scalloped circular pattern, trying to match up the points on each. Then, from the inner circle to just beyond the outer point, make a line. No need to be perfect... remember, our little goblins are never perfect, just ridiculously cute ;) Bake at 250F on a baking sheet lined with parchment paper for 40 minutes until dry and delicate. Remember, these are freakishly diet friendly, too!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThtiTKX9GC0B36QhB9z5UrLSqvJsozmHUlb3d_GXl8f89JTaeHSTAvuWSwh6EM9qxhQRf7QwudFzzlzBtqM88iv7WXLks-6TSUc1g_9kF2ZQSjCqt-CBO1zqEtM2RkvzA7a4qku8YOQik/s1600/trickortreat.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 253px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgThtiTKX9GC0B36QhB9z5UrLSqvJsozmHUlb3d_GXl8f89JTaeHSTAvuWSwh6EM9qxhQRf7QwudFzzlzBtqM88iv7WXLks-6TSUc1g_9kF2ZQSjCqt-CBO1zqEtM2RkvzA7a4qku8YOQik/s400/trickortreat.jpg" alt="" id="BLOGGER_PHOTO_ID_5532163767327576274" border="0" /></a>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com13tag:blogger.com,1999:blog-8304634350564635021.post-86092535010842190442010-10-05T15:41:00.013-07:002010-10-05T18:12:55.566-07:00Bread of the Dead<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE78DHioPc9G5E2-bCGvptvEr5odze2sOxYQudq5jbf3N16in719woOWNe_gCb4yKWRwdO-GNTVMPgMLPEZlCV-tQaWqXJAd0tJ-EBtzBPg25PR7CdUeS1_RNeZK7FBSP7r7nMiPyIxgEa/s1600/PA060090.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE78DHioPc9G5E2-bCGvptvEr5odze2sOxYQudq5jbf3N16in719woOWNe_gCb4yKWRwdO-GNTVMPgMLPEZlCV-tQaWqXJAd0tJ-EBtzBPg25PR7CdUeS1_RNeZK7FBSP7r7nMiPyIxgEa/s400/PA060090.JPG" alt="" id="BLOGGER_PHOTO_ID_5524696542805420658" border="0" /></a>Here in the Southwest, the spooky spirit of Halloween lingers around for a spell as the macabre Mexican celebration of <a href="http://www3.niu.edu/newsplace/nndia.html">Dia de los Muertos</a> is observed from October 31st through November 2nd. It is believed that during this time, the spirit of the dead return to visit their families who consider it a joyous time. They choose to hide their fears of death and beyond with a mocking, yet respectful, celebration that includes the building of altars and thoughtful preparation of special breads known as<span style="font-size:85%;"> <span style="font-size:100%;">Pan de Muerto, or "Bread of the Dead".</span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Zn-PFAzl7uJOsH6WGaC_9D1iMK-acWB3ggzWy6DcEds0iK68kJt3m-7MNDaK8QDOlgr5OjtG16yOtk_SogsYumcQr0I_94VP8TRNC4KHw_EPcjY6-ntxGmZS_KnvhpG-6AmGnus5Uc7/s1600/spice+dough+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8Zn-PFAzl7uJOsH6WGaC_9D1iMK-acWB3ggzWy6DcEds0iK68kJt3m-7MNDaK8QDOlgr5OjtG16yOtk_SogsYumcQr0I_94VP8TRNC4KHw_EPcjY6-ntxGmZS_KnvhpG-6AmGnus5Uc7/s400/spice+dough+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5524696342884261714" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz6ixkvBAtUuz_9lC90iYHilIhOHXUemrWlDF5wbjjHMhEghwsOtexPcWKbXDYRgJxnl1SLuLKfkAnjj4tnb_avXuQeFchTAfatBQxnV5rb4M3-1HcmVFXA9fP9eXf5N5QZMrNvwNGY0C/s1600/Dough+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOz6ixkvBAtUuz_9lC90iYHilIhOHXUemrWlDF5wbjjHMhEghwsOtexPcWKbXDYRgJxnl1SLuLKfkAnjj4tnb_avXuQeFchTAfatBQxnV5rb4M3-1HcmVFXA9fP9eXf5N5QZMrNvwNGY0C/s400/Dough+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5524696268659829282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiAUAEnUWFAeL04SAh3WMZ6cx6YbOi6n2BoNsLuf408pK7AhQoKHjB-my0cjMJV4udFifGbAD1yLaZ9zfKpYgSsEHVCckKg5GCaoMVxUJ8W3r8mKiJ_Z2moaBMzXOdFQdwaYf3OHnjWfU/s1600/PA060069.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiAUAEnUWFAeL04SAh3WMZ6cx6YbOi6n2BoNsLuf408pK7AhQoKHjB-my0cjMJV4udFifGbAD1yLaZ9zfKpYgSsEHVCckKg5GCaoMVxUJ8W3r8mKiJ_Z2moaBMzXOdFQdwaYf3OHnjWfU/s400/PA060069.JPG" alt="" id="BLOGGER_PHOTO_ID_5524696180668774290" border="0" /></a><span style="font-size:100%;">I had saved this particular Bread of the Dead recipe from an article I had read in<a href="http://www.sunset.com/food-wine/holidays-occasions/spirited-loaf-00400000014302/"> Sunset Magazine</a> about 13 years ago (post without recipe is available in link). While some variations call for anise seed, this one is delicately spiced with nutmeg and cinnamon, of which I always keep fresh and grate myself, with the mellow flavor of my own homemade bourbon vanilla. The result is a mildly sweet, subtly spiced, warm, fluffy, loaf of bread that is lovely with a cup of warm cocoa.<br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkqov4ebZsH4mHPJ5no6fep31xYEn7eANKH7Uul7nLE1OveOBW7ymlw9cWXtC16wZ4fE0OgPgT9c7I4Kzy8s6uz34aKybD3DewFjhoRPag41e4Lban09_Ofs6OT4e12ja9dNP1CUTonlY/s1600/PA060105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXkqov4ebZsH4mHPJ5no6fep31xYEn7eANKH7Uul7nLE1OveOBW7ymlw9cWXtC16wZ4fE0OgPgT9c7I4Kzy8s6uz34aKybD3DewFjhoRPag41e4Lban09_Ofs6OT4e12ja9dNP1CUTonlY/s400/PA060105.JPG" alt="" id="BLOGGER_PHOTO_ID_5524696070129106578" border="0" /></a><span style="font-size:85%;"><span style="font-size:100%;"><br /></span></span><div style="text-align: center;"><span style="font-size:100%;"> <span style="font-weight: bold;">Bread of the Dead</span><br /></span><span style="font-size:85%;"> adapted from Sunset Magazine</span><span style="font-size:78%;"><br /></span><span style="font-size:78%;"> </span><br /><span style="font-size:100%;"> 1 pkg yeast</span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"> 1/4 c warm water<br /></span><span style="font-size:100%;"> 1/3 c milk<br /></span><span style="font-size:100%;"> 1/3 c butter<br /></span><span style="font-size:100%;"> 1/2 c sugar<br /></span><span style="font-size:100%;"> 1/2 tsp salt<br /></span><span style="font-size:100%;"> 3 eggs, beaten, with 1 Tbs reserved for wash<br /></span><span style="font-size:100%;"> 1 Tbs <a href="http://laduecrew.blogspot.com/2009/01/homemade-vanilla-extract.html">Bourbon vanilla</a><br /></span><span style="font-size:100%;"> 3-3/4 c flour<br /></span><span style="font-size:100%;"> 1 tsp fresh ground nutmeg<br /></span><span style="font-size:100%;"> 1 tsp fresh ground cinnamon<br /></span><span style="font-size:100%;"> 2 Tbs sesame seed<br /></span></div><span style="font-size:100%;"><br />In large bowl add warm water and yeast. Set aside. Cut butter into small cubes and place in small saucepan with milk until just barely melted, but yet you are able to touch without burning. Set aside.<br /><br />Beat eggs well and add vanilla, milk mixture, sugar and salt. Then add that mixture to the large bowl with yeast mixture. Mix well.<br /><br />Using 2-1/2 c of the flour, add the nutmeg and cinnamon and combine well. Add the dry flour mixture to the wet yeast mixture and stir well. Add another cup of flour and mix until dough starts to pull away from bowl a bit. Take the remaining flour and sprinkle on a flat surface. Scrape dough onto surface and knead with remaining flour until smooth and no longer sticky. <span style="font-weight: bold;">NOTE:</span> The amount of flour you need to add may depend on your method of measurement, and the preciseness of your measuring utensils.<br /><br />Place dough in an oiled bowl, turning to coat. Cover with plastic wrap and place in a warm area to rise until doubled, up to 1-1/2 h ours. At that time, uncover bowl and lightly push down dough, letting rest 5 minutes. On a lightly floured surface, knead the dough to remove any air bubbles that may have formed. Form dough into a circle approximately 8" and place on a well buttered sheet pan. Cover loosely with plastic and let rise again about 30 minutes.<br /><br />Uncover dough and brush with reserved 1 Tbs of beaten egg. Sprinkle loaf with sesame seeds. Then with a very sharp knife that has been dipped in flour, make a cut into the middle of the dough from one side to the other, about 1/2" deep.<br /><br />Bake in a 350F oven until crust is caramel in color, about 30-35 minutes, depending on your oven.<br /><br />The bread is fabulous served warm on its own, or with a touch of whipped cinnamon butter. Enjoy!</span>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com11tag:blogger.com,1999:blog-8304634350564635021.post-78608418792647817992010-09-01T22:01:00.010-07:002010-09-27T13:37:11.562-07:00Espresso Coffee Cake, and A Way to Help Erika of The Ivory Hut<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnpqFa7zUDifDmV7xPnQix_r11ddyXFqvrOtsehgDXDoNaNn7pTYoCKvITzMjS16PBWsbXArNvlIg2Sq2wfcDWThwPmDFvmjOMDTQHljZxAUhYhBg4W_SgUxEiFjnC7Tidq0j1oeT7UUN/s1600/P4280127.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnpqFa7zUDifDmV7xPnQix_r11ddyXFqvrOtsehgDXDoNaNn7pTYoCKvITzMjS16PBWsbXArNvlIg2Sq2wfcDWThwPmDFvmjOMDTQHljZxAUhYhBg4W_SgUxEiFjnC7Tidq0j1oeT7UUN/s400/P4280127.JPG" alt="" id="BLOGGER_PHOTO_ID_5512179042734161410" border="0" /></a><br />About 15 years ago my sister gave me a recipe for a coffee cake that was like no other I had ever tasted. It had been given to her by a client that had never written her name on the recipe card. Over time, clients come and go and her name was long forgotten. A unique coffee cake; it tastes exactly like that- coffee. Not the sugary, crumbly type that many of us have become accustomed to. It is a dense, moist, mildly sweet cake, that will make you appreciate the time you took to make it. It's also an opportunity to pull out the Espresso Machine and savor life, while around the table with friends.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS2vYQMg1h0IX7A-nT3Zv0DQ_cuF6N3opqhK4R75tpFaciZqI3nxN1VHfnGDwCol3QXWwOdaY_bQmtHr4kdTsmZ96lrLPsHsvxPCVmK-d2aBFPZ2bqg5-z5Rq-l5EKc_G8rq37FEGhAiT/s1600/P4280077.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKS2vYQMg1h0IX7A-nT3Zv0DQ_cuF6N3opqhK4R75tpFaciZqI3nxN1VHfnGDwCol3QXWwOdaY_bQmtHr4kdTsmZ96lrLPsHsvxPCVmK-d2aBFPZ2bqg5-z5Rq-l5EKc_G8rq37FEGhAiT/s400/P4280077.JPG" alt="" id="BLOGGER_PHOTO_ID_5512178440975028690" border="0" /></a><br />Just yesterday I had the opportunity to be spotlighted by Elle on her newsletter<a href="http://us1.campaign-archive.com/?u=9e0fa2c3cd19ceae486a14c4b&id=4546feeaef"> Elle's New England Kitchen</a>. Elle is a fabulous food blogger with insanely good food and a fabulous life I envy in New England- Check out <a href="http://www.ellesnewenglandkitchen.com/">her site</a>. It's worth every peek you may sneak!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dZ8Y-CWQ4VKoVKROipgy6pUV8Uad7r1_WsJoeKgfR6Yh9P60TaIafaGB0nSVeb9c4zXuYfTRA6c8UPXB2w9VkapwWbSYn2aZe92OBYB3YxrpcD5I-Jk4L_PnCLatGqDH03tII_6W46_n/s1600/battercollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0dZ8Y-CWQ4VKoVKROipgy6pUV8Uad7r1_WsJoeKgfR6Yh9P60TaIafaGB0nSVeb9c4zXuYfTRA6c8UPXB2w9VkapwWbSYn2aZe92OBYB3YxrpcD5I-Jk4L_PnCLatGqDH03tII_6W46_n/s400/battercollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5512178718218565090" border="0" /></a><br />One of the questions posed to me by Elle was, "What do I find most enjoyable about blogging?" I responded, in part, with, "I've found that food bloggers, especially, have tender, giving hearts and will go to "grass-fire" lengths to help their fellow bloggers in need." Friends, that couldn't be more true than today, when our fellow food and photography blogger, Erika, of <a href="http://ivoryhut.com/2010/09/in-an-instant/">The Ivory Hut </a>(also known as <a href="http://twitter.com/ivoryhut">@ivoryhut</a> on <a href="https://twitter.com/">Twitter</a>), lost her home in it's entirety last night due to fire. The food blogging community and Twitter friends have rallied together in the last 12 hours to put together <a href="http://friendsofivoryhut.blogspot.com/2010/09/rallying-around-our-friend-erika.html">a website with a paypal link</a> to help Erika and her family in her time of need. While her family was not hurt, her family has lost everything, including her husbands prosthetic leg.<br /><br />So I ask of you today, friends, family, follower's and first time visitors, to please take a moment to <a href="http://friendsofivoryhut.blogspot.com/2010/09/rallying-around-our-friend-erika.html">head over to this link</a> to donate anything you can to help Erika and her family. Even if it is only $5, times that by the power of the internet, and you can help soften the blow that this devastating event has caused.<br /><br />Despite the negativity that some say about the "online world", I'm so thankful, grateful, and blessed, to be a part of an international family of friends that social media has brought me. It's more than food. We're family, through thick and thin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGu2EnIYLvU-5K-6KFPKTXzuMGayTcqY_36IPkC2xOd6267sTpljGUMLNalbRIUYENx5UdYeyzwobKBI-jVqkRf208IBznss6tm8NyPcFeT05llymn0_SgT_hKlfngjYR3NRYblxyr8IbX/s1600/P4280124.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGu2EnIYLvU-5K-6KFPKTXzuMGayTcqY_36IPkC2xOd6267sTpljGUMLNalbRIUYENx5UdYeyzwobKBI-jVqkRf208IBznss6tm8NyPcFeT05llymn0_SgT_hKlfngjYR3NRYblxyr8IbX/s400/P4280124.JPG" alt="" id="BLOGGER_PHOTO_ID_5512178154269250706" border="0" /></a><br /><div style="text-align: center;"><span style="font-size:130%;"><span style="font-weight: bold;">Espresso Coffee Cake</span><br /></span><br />3 sticks UN-salted butter<br />1 c sugar<br />1 Tbs vanilla extract<br />2 eggs<br />1 c sour cream<br />2 c flour<br />1 tsp baking powder<br />1/2 tsp baking soda<br />1/4 tsp salt<br />3 Tbs instant espresso (or instant coffee)<br />1 Tbs hot water<br />2 Tbs cocoa powder<br />1 Tbs sour cream<br /></div><br />Cream together the sugar and butter until light and fluffy. You will see the batter go from a dark yellow to a light, lemony color (a well creamed butter and sugar are critical to a tender cake). Then add vanilla, eggs (one at a time, mixing well after each), and sour cream until well combined and fluffy.<br /><br />In a separate bowl, stir together flour, baking powder, baking soda, and salt. In thirds, gradually add to butter mixture until well combined.<br /><br />In a small cup combine the instant espresso (or instant coffee) with hot water.<br /><br />Divide the batter into 3 separate bowls. In one bowl add the espresso mixture. In another bowl add the cocoa powder and 1 Tbs sour cream.<br /><br />In a <u>well sprayed</u> non-stick bundt pan place the cocoa mixture evenly at the bottom. Follow with an even layer of the espresso mixture. Lastly, the layer of plain batter.<br /><br />Bake at 350F for approximately 1 hour (depending on your oven) or until a cake tester comes out clean. Let cool in pan 10 to 15 minutes before inverting onto a wire rack to cool. Dust lightly with powdered sugar before serving.LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com17tag:blogger.com,1999:blog-8304634350564635021.post-62937643042857524072010-07-12T13:29:00.012-07:002010-07-12T22:51:47.617-07:00Fresh Fruit Tart with Dark Chocolate and Pastry Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXimKmhxg_vStomYG6C9hRooE7QEG-jY2jP7KuLJ6kHHNgE3xHtyD_x3_TM2kW_N6e2WZrVWINo_ChnJxMiUlceHS-fMVtKT611j7ln58ol7eXwJkwk07D8cBe2S_oxEDNv_BQ9kMb6d9T/s1600/full+tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXimKmhxg_vStomYG6C9hRooE7QEG-jY2jP7KuLJ6kHHNgE3xHtyD_x3_TM2kW_N6e2WZrVWINo_ChnJxMiUlceHS-fMVtKT611j7ln58ol7eXwJkwk07D8cBe2S_oxEDNv_BQ9kMb6d9T/s400/full+tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5493120060688739650" border="0" /></a><br />I have been known, a time or two, to give into a severe craving and make a beeline to the closest bakery available. It's usually late at night when, as much as I love to bake, can't quite convince myself that an hour of creating and a sink full of dishes is going to satisfy, and reward, my efforts.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZSJIEVbe818vlhl-dhGUOAao03XjZGzVrwJBgKWLGQKqyobqCsXc3p1MeAkonHnDrqZIEvPXQDc7N2i0PTULu4kVBUtItNpQuaA7J0ij-ot6L-2br7490aHSSuZev7WxezhyphenhyphenkH_9XJ0I/s1600/Pastry+chocolate+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3ZSJIEVbe818vlhl-dhGUOAao03XjZGzVrwJBgKWLGQKqyobqCsXc3p1MeAkonHnDrqZIEvPXQDc7N2i0PTULu4kVBUtItNpQuaA7J0ij-ot6L-2br7490aHSSuZev7WxezhyphenhyphenkH_9XJ0I/s400/Pastry+chocolate+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5493119701330668066" border="0" /></a><br />One market I frequent always seems to have desserts on the higher end- you know, not just cream pies and spray painted confections. Quite honestly, here in the Arizona summers, a creme pie sounds less than appealing. If anything, nauseating.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8UIEVD6f6bEgG_IutIgqSwWQ42nV-pUWdIgevLXcWy3RR5_DXfpdSmyudxucPGoWug4LQzZMFxgyGu47DhqCXqWvBofn4F-ulzNC2XXjzUfbmXc-fgSokz3LcJuUGgYJMpm4P-l1VEzd/s1600/Poured+chocolate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz8UIEVD6f6bEgG_IutIgqSwWQ42nV-pUWdIgevLXcWy3RR5_DXfpdSmyudxucPGoWug4LQzZMFxgyGu47DhqCXqWvBofn4F-ulzNC2XXjzUfbmXc-fgSokz3LcJuUGgYJMpm4P-l1VEzd/s400/Poured+chocolate.jpg" alt="" id="BLOGGER_PHOTO_ID_5493119897345814754" border="0" /></a><br />One of the items I have tried and liked at that market was a fruit tart made with a pastry crust brushed in chocolate, a vanilla cream, and fresh fruit. While it was refreshing, some off the things I didn't care for was the heavy dose of sugar on the pastry- a huge crunch in every bite- and the glaze of unknown origin on the fruit itself. Oh, and the the $16.99 price tag was just a tad on the "don't you dare tell hubby you spent this much" side... Who, me..?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRt-lXsK55rrnh6ONC9ddMnonPRSqtdRNxYuaWj39sAYs6AoeCinPynIzdrOEeVRW3C3U01nDureXLITRfCZCFvby9i5yhcVS5c-77mfkDqPhu667YNRt3Ssn1T_EHLBRiQ0Nm5v9ycaM/s1600/Pastry+creme+collage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRt-lXsK55rrnh6ONC9ddMnonPRSqtdRNxYuaWj39sAYs6AoeCinPynIzdrOEeVRW3C3U01nDureXLITRfCZCFvby9i5yhcVS5c-77mfkDqPhu667YNRt3Ssn1T_EHLBRiQ0Nm5v9ycaM/s400/Pastry+creme+collage.jpg" alt="" id="BLOGGER_PHOTO_ID_5493119796051683538" border="0" /></a><br />Thank goodness last week when the craving for this fruit tart hit, it was early enough in the day for me to think of how to recreate it more to my liking. While the recipe was inspired by my local <a href="http://www.safeway.com/ifl/grocery/Shop">Safeway baker</a><a href="http://www.safeway.com/ifl/grocery/Shop">y</a>, the recipe I created on my own. A flaky puff pastry, spread with a premium dark chocolate, a thin layer of decadent pastry cream, with the best of the seasons fruit crowning the top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1JKNQd9mQpVGZry-lTjQqaDLLKoFrfac5E71Kt_yR9pYBSWd8tSRvDGvDiVJWr3qByG_ModoGwnqfpyq6TnG8vLnLskJWfQxQdMBoje39HAU4zG_lFEOuLjtAuQqlTvI6Dzv5EcuzZhY/s1600/Slice+tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV1JKNQd9mQpVGZry-lTjQqaDLLKoFrfac5E71Kt_yR9pYBSWd8tSRvDGvDiVJWr3qByG_ModoGwnqfpyq6TnG8vLnLskJWfQxQdMBoje39HAU4zG_lFEOuLjtAuQqlTvI6Dzv5EcuzZhY/s400/Slice+tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5493119973902494994" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;">Fresh Fruit Tart with Dark Chocolate and Pastry Cream</span><br /><br />1 sheet of puff pastry, thawed in refrigerator<br />1 recipe Pastry cream (recipe to follow main recipe)<br />3 oz dark (bittersweet) chocolate, melted- I used <a href="http://shop.ghirardelli.com/product-exec/product_id/231/nm/Intense_Dark_60_Cacao_Evening_Dream_Bar">Ghirardelli 60% Cacao</a><br />2 c strawberries, hulled and sliced<br />3 whole kiwi's, peeled, sliced down center and sliced into 1/2 circles<br />1/2 c blackberries<br />1/2 c blueberries<br />1/2 cup seedless blackberry preserves, heated in microwave for 15-20 seconds with 1 tsp of water<br /></div><br />Place a 9" tart pan with a removable bottom onto a baking sheet. Carefully drape puff pastry into pan, cutting off excess at top. <a href="http://wiki.answers.com/Q/Why_do_you_dock_some_rolled_pastry_sheet">Dock the bottom of pastry</a>. Bake for approximately 15 minutes at 400F, until pastry has risen slightly and is flaky. Remove from oven and let cool completely.<br /><br />With an <a href="http://www.cooking.com/products/shprodde.asp?SKU=139432">offset spatula</a>, spread melted dark chocolate to within an inch of edge of pastry. Let cool.<br /><br />Again with offset spatula, cover cooled chocolate with cooled pastry cream (recipe below).<br /><br />In a decorative pattern, place sliced fruit on top of pastry. Brush fruit with blackberry preserves. Chill completely in refrigerator before serving. Serves 6 to 8.<br /><br /><div style="text-align: center;"> <span style="font-weight: bold;">Pastry Cream</span><br /><br />1 c whole milk<br />1/4 c sugar<br />1/2 of a vanilla bean, split down center<br />3 egg yolks<br />2 Tbs flour<br />2 Tbs unsalted butter<br />1/8 tsp salt<br /></div><br />In a small bowl combine the egg yolks and half of the sugar and whisk until the mixture turns a light yellow. Then add the flour and salt, mixing well. Set aside.<br /><br />In a 2 qt saucepan place other half of the sugar, milk and vanilla bean on medium heat. When mixture begins to simmer well, take off of heat and carefully remove vanilla bean (dry and save for another use, <a href="http://www.epicurious.com/recipes/food/views/Vanilla-Sugar-103862">such as vanilla sugar</a>).<br /><br />Very carefully and slowly add a small amount, about a cup, of the hot milk mixture to the egg mixture, constantly stirring, to temper the eggs making sure not to scramble. Once combined, add egg and milk mixture back to the pan over medium heat. Whisk the mixture constantly, making sure nothing sticks to bottom of pan. Bring mixture to the boil for about one minute, until mixture thickens. Turn off heat and add butter.<br /><br />Place into a shallow pan to cool and cover with saran wrap so that a skin does not form.LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com15tag:blogger.com,1999:blog-8304634350564635021.post-13837027597789545192010-07-03T17:32:00.007-07:002010-07-03T18:42:55.581-07:00Spiedies and summer memories<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU85avhL5BNT2ngSN4ItQvaMJvOVsb-fwP_UtaQ9FxzeJD-P4LcKjYXzOQTVrFyeMSQ83Gz7INHqO72WRDjf4df2GtYPNlNzG03UQ_D3RnG3L3Q9u6y_FZOdJB0oXrzVyF0t9Faw61zasX/s1600/various+pics+190.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU85avhL5BNT2ngSN4ItQvaMJvOVsb-fwP_UtaQ9FxzeJD-P4LcKjYXzOQTVrFyeMSQ83Gz7INHqO72WRDjf4df2GtYPNlNzG03UQ_D3RnG3L3Q9u6y_FZOdJB0oXrzVyF0t9Faw61zasX/s400/various+pics+190.jpg" alt="" id="BLOGGER_PHOTO_ID_5489854653627006626" border="0" /></a><br /><br />I have some fabulous memories of summertime growing up in New York. As a kid, our first hint of summer was when the <a href="http://www.goodhumor.com/home.aspx">Good Humor Ice Cream truck</a> would start canvasing the neighborhoods, and the lot of us would scream at the top of ours lungs for him to stop. My favorite ice cream bar of all time was the <a href="http://www.goodhumor.com/IceCream/Bars.aspx">Good Humor Candy Center Crunch</a>. Somehow, I felt as if I had struck gold. Not only was I allowed to get an ice cream, but with the addition of this solid chocolate candy bar in the center, I felt extra special!<br /><br />Summer also meant home grown tomatoes. My parent's loved to garden, and back there it seemed so much easier than here in Arizona. The soil was nutrient rich and dark. A huge turn from cement like red clay we have here.<br /><br />My parents also loved to compete with the neighbors when it came to their tomato plants, especially who could grow the biggest. I remember one summer, about 1972, when the folks had my brother and I blow up red balloons and attach them to our plants. They had me pretend to water them while they took a <a href="http://www.goblinbox.com/archives/18">Polaroid instant picture</a> with one of those bright flash bulbs. Dad & Mom then had us run on down to the neighbors, boasting of our huge faux- 'mater plants, while they sat back laughing their tail ends off... We still crack up over it to this day!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC4-yYYUAH4jz9Y6GOOPr06IQE6D84q7rouDRiP9X2z4gvXXRG3r1rFEp69WB_Wdir9k-hyoyG_VRPCzdwtlPP3Tn8R-8U35GcbukTL8ovtcinMNSKr6t2pbQ0O0Q0a-Xh9VR_hxzbHPR/s1600/Fauxmatoes2.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFC4-yYYUAH4jz9Y6GOOPr06IQE6D84q7rouDRiP9X2z4gvXXRG3r1rFEp69WB_Wdir9k-hyoyG_VRPCzdwtlPP3Tn8R-8U35GcbukTL8ovtcinMNSKr6t2pbQ0O0Q0a-Xh9VR_hxzbHPR/s400/Fauxmatoes2.bmp" alt="" id="BLOGGER_PHOTO_ID_5489850055037948738" border="0" /></a><br />But I have to say that for our family, in summertime, especially the 4th of July, meant one thing- <a href="http://en.wikipedia.org/wiki/Spiedie">Spiedies</a>! Cubes of lamb, venison, beef or chicken are soaked in a vinegar, citrus and herb based marinade for a few days to a few weeks, then skewered and grilled over an open flame, and served on soft Italian rolls. They are a regional New York favorite, and about 26 years ago the <a href="http://www.spiediefest.com/">Annual Binghamton Spiedie Fest</a> was born.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGHA2lOVWmsHEY-tf516UydrUM9coQrLmDK-3ySPQzVFeEVYx6Kfqeo8z83s-XpFrBqGOgCUG0kShIdBrmxkCM4R2KBN4-foTDtEwFrojAK2SQUCMTaO2DHnb0ZwyUT0mfraUKgqa6sh1/s1600/various+pics+179.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGHA2lOVWmsHEY-tf516UydrUM9coQrLmDK-3ySPQzVFeEVYx6Kfqeo8z83s-XpFrBqGOgCUG0kShIdBrmxkCM4R2KBN4-foTDtEwFrojAK2SQUCMTaO2DHnb0ZwyUT0mfraUKgqa6sh1/s400/various+pics+179.jpg" alt="" id="BLOGGER_PHOTO_ID_5489854987927776226" border="0" /></a><br />While some may think it strange to marinade meats for a week or two at a time, it worked perfectly when using lamb or venison, removing any gamey traces, producing a tender, juicy end result. This here is my recipe, based upon family input and my childhood memories.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Spiedies</span><br /><br />4 large bay leaves, coarsley crumbled<br />4 tsp oregano<br />5 cloves garlic, minced<br />3/4 c fresh lemon juice<br />1/8 c fresh lime juice<br />1/2 c good quality olive oil<br />3/4 c either red or white wine vinegar<br />1 tsp pepper<br />3 tsp kosher salt<br />3 lbs of either lamb, venison, beef or chicken- cubed<br />skewers<br />Soft Italian rolls<br /></div><br />Combine all ingredients except meat in a large, sturdy Ziploc bag or bowl. Taste and adjust seasonings as necessary. Add meat. Let marinate at least 2 days, up to a week, in coldest part of fridge. Periodically stir ingredients. You will notice olive oil will slightly solidify. When ready to cook, remove from fridge and let come to room temperature before skewering. Grill to desired doneness, using caution not to overcook! If desired, bring remaining marinade to a boil for at least 7 minutes, and drizzle over spiedies. Enjoy!LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com5tag:blogger.com,1999:blog-8304634350564635021.post-32450094320072569782010-05-04T15:55:00.009-07:002010-05-04T16:52:22.330-07:00Deep Fried Ice Cream<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVxFO2BJltKVRPtmXH0DwKkzIj3FHqEa7c5o6b6tpOk-Dk8-iGENCBSMqMmlEOspVyePxdi0a5OXif1NUrgN4LWKZD0yx2LkLQiTCdq0XDUSyEcs9dz8_cxt30fzdN6y1PCyjyWtcfZIP/s1600/Deep+Fried+Ice+Cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVxFO2BJltKVRPtmXH0DwKkzIj3FHqEa7c5o6b6tpOk-Dk8-iGENCBSMqMmlEOspVyePxdi0a5OXif1NUrgN4LWKZD0yx2LkLQiTCdq0XDUSyEcs9dz8_cxt30fzdN6y1PCyjyWtcfZIP/s400/Deep+Fried+Ice+Cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5467552332153681666" border="0" /></a><br />Hard to believe that May is already here and that <a href="http://www.huffingtonpost.com/2009/05/04/cinco-de-mayo-history-of_n_195769.html">Cinco De Mayo</a> is tomorrow. There are always many celebrations out here with amazing food, fabulous margarita's, and deep fried ice cream for dessert!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMM7OVZtWTsxpZi_XyeOGEQYxoXE-CZIHWq8rt8Zk-jeoiyvtL_PsifXSsuBiE2Exc5t1ZrGvcnioQuwa_E_5iYlGT3mgbMi-h7_hy48qjNuD2e4eYaS5En20sfK0btc0rufbCuvMwvfE/s1600/icecream+coatcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 103px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitMM7OVZtWTsxpZi_XyeOGEQYxoXE-CZIHWq8rt8Zk-jeoiyvtL_PsifXSsuBiE2Exc5t1ZrGvcnioQuwa_E_5iYlGT3mgbMi-h7_hy48qjNuD2e4eYaS5En20sfK0btc0rufbCuvMwvfE/s400/icecream+coatcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5467552632636176146" border="0" /></a><br />Yup, ice cream- deep fried! Vanilla ice cream, rolled in cinnamon and sugar, then a crunchy coating of crushed cinnamon cereal, and deep fried a few brief moments until golden brown.<br /><br />The first time I heard of it was when I moved to Phoenix 32 years ago. I was a bit confused by the idea- how could you fry something that was supposed to be eaten frozen? Actually it's rather easy with a bit of prep and organization.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnIiJWk6WeEpCC6jhapX7WwW68xh3XTOK1C9TK4TneDFGR1RX3is4U3HBJqWH77IJ0eQi6MInA1nzidRFuhFjaCQmGjY33fVDAAnNiV-D0IuU5miv16EaiXLOf5B6g297189wEtRkW9Zx/s1600/Fryicecreamcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnIiJWk6WeEpCC6jhapX7WwW68xh3XTOK1C9TK4TneDFGR1RX3is4U3HBJqWH77IJ0eQi6MInA1nzidRFuhFjaCQmGjY33fVDAAnNiV-D0IuU5miv16EaiXLOf5B6g297189wEtRkW9Zx/s400/Fryicecreamcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5467552572667407442" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEpdoaJnfdQY_5T6ICqD2FYGQSgHEsmy_i1TVAEJqLh_JaqtzCVnxOABqWZiu11IAKjLWN4m8acm7-HE4E8VNx6DW9tzjxKgJyXQIoUXfBuyYRY8kmA6JN-ASRQhquuOgn6AztV1VNKef/s1600/Fried+ice+cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsEpdoaJnfdQY_5T6ICqD2FYGQSgHEsmy_i1TVAEJqLh_JaqtzCVnxOABqWZiu11IAKjLWN4m8acm7-HE4E8VNx6DW9tzjxKgJyXQIoUXfBuyYRY8kmA6JN-ASRQhquuOgn6AztV1VNKef/s400/Fried+ice+cream.jpg" alt="" id="BLOGGER_PHOTO_ID_5467552498301898018" border="0" /></a><br />Something deliciously sinful happens in your mouth when you bite into this warm, honey drizzled, crispy, cinnamon- crunch coated vanilla bean ice cream. I can't quite explain... you'll just have to take a bite for yourself and see...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqloaXta3ov7njD8ND-bePIJ44JFa2N65E7oDV8UBAF2bjdJqHp_B0loHm9TinKhggVYq-0ZMkmBxbOua0mAqTuCLmFDSNyqDjIaGmgSVxDjfoABy-FkZaOO3u3U_hb0l7OqQF8qmeOEZ/s1600/icecreambite.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiqloaXta3ov7njD8ND-bePIJ44JFa2N65E7oDV8UBAF2bjdJqHp_B0loHm9TinKhggVYq-0ZMkmBxbOua0mAqTuCLmFDSNyqDjIaGmgSVxDjfoABy-FkZaOO3u3U_hb0l7OqQF8qmeOEZ/s400/icecreambite.jpg" alt="" id="BLOGGER_PHOTO_ID_5467552715910557314" border="0" /></a><br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Deep Fried Ice Cream</span><br /><br />2 large scoops Vanilla Bean ice cream<br />1/4 c sugar<br />1/2 tsp cinnamon<br />1 c <a href="http://www.google.com/products?hl=en&q=cinnamon+crunch+cereal&um=1&ie=UTF-8&ei=fa_gS8KBG4OQsAORkszUAQ&sa=X&oi=product_result_group&ct=title&resnum=3&ved=0CCgQrQQwAg">cinnamon crunch cereal</a>, crushed<br />Honey, to drizzle<br />Whipped Cream, to top<br />Vegetable oil, about 3" deep<br /></div><br />Scoop out ice cream and place each scoop onto a cookie sheet, sides not touching, freezing again until nice and solidly frozen.<br /><br />Mix together cinnamon and sugar. Roll each scoop of ice cream into cinnamon-sugar mixture until well coated. Immediately roll and coat ice cream in cereal, gently packing cereal crumbs into the ice cream. Re-freeze for about 30 minutes.<br /><br />Remove from freezer and place one coated ice cream onto a slotted spoon. Gently place ice cream into hot, 375 degree oil for approximately 10 seconds (or less) until golden brown on all sides. Remove and drain quickly on a paper towel.<br /><br />Place ice cream in a serving dish. Drizzle with honey, and top with whipped cream if desired. Serves 2.<br /><br />These can be easily prepped in advance, freezing immediately. Deep fry as wanted!LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com21tag:blogger.com,1999:blog-8304634350564635021.post-80617032868429918552010-04-25T22:09:00.012-07:002010-04-25T23:17:04.323-07:00More Than Whole Wheat Pancakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1U79d9kH6oWNnldLnmiYfAUCeOoZ_yGqgtKaCvF4UL9ne_sDscixIW6-LjZRnBmWNnCfisf4Ljta8EPoIvQz182vMgGbMLr3JtTMBWAcd_XjEBflomDpM-JZs9n3IXthnjQRz0v78ueY/s1600/PancakeStack.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1U79d9kH6oWNnldLnmiYfAUCeOoZ_yGqgtKaCvF4UL9ne_sDscixIW6-LjZRnBmWNnCfisf4Ljta8EPoIvQz182vMgGbMLr3JtTMBWAcd_XjEBflomDpM-JZs9n3IXthnjQRz0v78ueY/s400/PancakeStack.jpg" alt="" id="BLOGGER_PHOTO_ID_5464309367644493042" border="0" /></a><br />My sister Lindsey and I have a huge distaste for store bought pancake mixes. We've always made buttermilk pancakes from scratch for our kids. They taste amazing. We know exactly what goes in them, and can pronounce every ingredient in them without a college degree.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1lInXq0cQklLpcllq1-XT47cdvRbpHd2z_OBNG8wjCiQTVqGHbC5TTDw7vBb7sKM2LLxgMKuLND__e6Wb9L9AbIXbAkhnDyLiQ1MzlJurhB9glVDIJuZ0_DeiO2q3uQfR0rcOg_AWD-S/s1600/P4240344.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1lInXq0cQklLpcllq1-XT47cdvRbpHd2z_OBNG8wjCiQTVqGHbC5TTDw7vBb7sKM2LLxgMKuLND__e6Wb9L9AbIXbAkhnDyLiQ1MzlJurhB9glVDIJuZ0_DeiO2q3uQfR0rcOg_AWD-S/s400/P4240344.JPG" alt="" id="BLOGGER_PHOTO_ID_5464309663432285106" border="0" /></a><br />Last year I had come across a<a href="http://www.recipezaar.com/recipe/Whole-Wheat-Pancakes-47669"> whole wheat buttermilk pancake</a> that was actually quite good. It was around the time of my <a href="http://laduecrew.blogspot.com/2009/05/its-that-time-again.html">Get Fit Challenge</a>, and even though whole wheat is quite healthy, I felt I needed to adapt the recipe to make it fit in with the nutritional direction I was going in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4F_6hXfojhgTelYzc9IDWt74A04aCpQa4PdxAmpOAL5OL8Ple-TZcWmi6_IUGjveWrFDasxVFcteHK-QYCzR4i78tNXcLmdOYVFhWamkMNFQCEQg5dqX2OzR1C9GD-4A1NxBHs5mUNwr/s1600/ingredients.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh4F_6hXfojhgTelYzc9IDWt74A04aCpQa4PdxAmpOAL5OL8Ple-TZcWmi6_IUGjveWrFDasxVFcteHK-QYCzR4i78tNXcLmdOYVFhWamkMNFQCEQg5dqX2OzR1C9GD-4A1NxBHs5mUNwr/s400/ingredients.jpg" alt="" id="BLOGGER_PHOTO_ID_5464309039043675586" border="0" /></a><br />So I swapped out some ingredients with a few delicious ones I have fallen in love with. <a href="http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Organic_Raw_Blue_Agave.html">Agave Nectar</a> has become my go to sweetener in place of honey for almost everything. It doesn't give a spike to your blood sugar like honey does, making it a great substitute if you are a diabetic.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqPhGtVqExufOMs3_-t4yByoOqWwuFTO-7Z9b_n2cYdJWPTpmVGZaY-1E9fsPohQfOXyXGlcg2qCJmY8M9vON-JSmqqsDsZnMcxNux7chu8pAZqnpIEqQNQCiVyUH2fIXiZplvbDl5Y2X/s1600/pancakeliquidcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtqPhGtVqExufOMs3_-t4yByoOqWwuFTO-7Z9b_n2cYdJWPTpmVGZaY-1E9fsPohQfOXyXGlcg2qCJmY8M9vON-JSmqqsDsZnMcxNux7chu8pAZqnpIEqQNQCiVyUH2fIXiZplvbDl5Y2X/s400/pancakeliquidcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5464309282247591842" border="0" /></a><br /><a href="http://www.stonyfield.com/oikos/index.jsp">Greek Yogurt</a> has got to be just about the best thing ever created, and is an amazing swap for buttermilk in these pancakes. If you've never tried it before, you must. Rich and creamy, even the non-fat version will make you do a double take, making you wonder if you accidentally picked up a full fat version.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLR3dc42WKu6EQ1QihBUgQzA_fihutrzTPwlQFbS_yPtMgxZ0oz0Jbiwd2kTR0QYtjKjhyphenhyphenzU2Dg7_Yjtrng3e-iZfk4w2r3VVuK63JDzrnFvip9TQyKHrztkoLRaNNzxsesYNJ2NB9MoT/s1600/griddlecollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQLR3dc42WKu6EQ1QihBUgQzA_fihutrzTPwlQFbS_yPtMgxZ0oz0Jbiwd2kTR0QYtjKjhyphenhyphenzU2Dg7_Yjtrng3e-iZfk4w2r3VVuK63JDzrnFvip9TQyKHrztkoLRaNNzxsesYNJ2NB9MoT/s400/griddlecollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5464308920455131266" border="0" /></a><br />Now, I've never been one much to drown my pancakes in maple syrup. I prefer a simple dusting of powdered sugar and some orange marmalade...sometimes peanut butter. I just prefer the fresh taste of a fluffy home made pancake with a touch of sweetness- and fluffy these are, which can be difficult to come by in a whole wheat pancake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlv0CyK0LocOm_5T3RNfOumVh_HIdcuXfC7cVAzcP7S63D5RI2ot7QbUNkjrjl9y_TNq37N3HzuZ8qAvZS-upnlXCkj3bGnb2hmzY2Lp8TEXP6vtlSs8Vs-Zs8fz4TeDSr7wQ7KtNb-kJ/s1600/pancakebite.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAlv0CyK0LocOm_5T3RNfOumVh_HIdcuXfC7cVAzcP7S63D5RI2ot7QbUNkjrjl9y_TNq37N3HzuZ8qAvZS-upnlXCkj3bGnb2hmzY2Lp8TEXP6vtlSs8Vs-Zs8fz4TeDSr7wQ7KtNb-kJ/s400/pancakebite.jpg" alt="" id="BLOGGER_PHOTO_ID_5464309225182973874" border="0" /></a><br />It's unusual to find a whole wheat pancake that is not only nutritious, but delicious and kid friendly as well. This recipe may just find your kiddos waiting impatiently for theirs...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPksPRuhNlE5NlXaq7xlhoqeMIwdzNH8TOz3OphbzdDFvxnZPZydwGVcBjAuaG2bUe-gvUaNLz9eCKLQPFKgQxFbMRFcttdOQIlgbEwxwuz-CF4GNT0exLp_skWmfwtaEo4SQC-SVhmRBC/s1600/kidletpeeking.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPksPRuhNlE5NlXaq7xlhoqeMIwdzNH8TOz3OphbzdDFvxnZPZydwGVcBjAuaG2bUe-gvUaNLz9eCKLQPFKgQxFbMRFcttdOQIlgbEwxwuz-CF4GNT0exLp_skWmfwtaEo4SQC-SVhmRBC/s400/kidletpeeking.jpg" alt="" id="BLOGGER_PHOTO_ID_5464309126273835378" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><br />More Than Whole Wheat Pancakes</span><br /><br />1 c whole wheat flour<br />2 tsp baking powder<br />1/2 tsp kosher salt<br />2 Tbs Agave Nectar<br />1/2 tsp vanilla extract<br />1 Tbs olive oil<br />1/2 c skim milk<br />1/2 c non fat Greek yogurt<br />2 eggs<br /><br /><div style="text-align: left;">In a small bowl blend together the whole wheat, baking powder, and kosher salt. Set aside.<br /><br />In a large bowl whisk together the agave nectar, vanilla extract, olive oil, skim milk, Greek yogurt, and eggs.<br /><br />Stir in the whole wheat mixture until just combined. Do not over mix.<br /><br />Pour approximately 1/4 c batter onto medium hot non stick griddle, slightly buttered. When batter bubbles slightly and looks a little dry around the edges, flip and cook on other side until pancake has risen and is nicely browned.<br /><br />Makes approximately 7 pancakes (4").<br /></div></div>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com8tag:blogger.com,1999:blog-8304634350564635021.post-73075328303143825452010-04-19T09:31:00.014-07:002010-04-19T19:11:13.774-07:00Nation Food Bloggers Great American Bake Sale Success!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgBAjvPg1HqaZ6BmI7gq8JD4MuzqrOG999oqr0ki1Bu9VXtHdwFO1faOhVPzPKJ9tyqQfHjYRzVdhFQu8ua01JDrb8LEzJmItPNLOAnxrEBHuA5mlBo_YoutR_x5z_cSw-o8OFMHieWaZ/s1600/P4180262.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqgBAjvPg1HqaZ6BmI7gq8JD4MuzqrOG999oqr0ki1Bu9VXtHdwFO1faOhVPzPKJ9tyqQfHjYRzVdhFQu8ua01JDrb8LEzJmItPNLOAnxrEBHuA5mlBo_YoutR_x5z_cSw-o8OFMHieWaZ/s400/P4180262.JPG" alt="" id="BLOGGER_PHOTO_ID_5461887795399781522" border="0" /></a><br />I can't think of any other time that I planned an event that wasn't stressful- they usually are. But this one was different. All the "cards" just sorta fell into place, and this past Saturday we had our long awaited <a href="http://laduecrew.blogspot.com/2010/04/national-food-bloggers-bake-sale.html">National Food Bloggers Great American Bake Sale</a>! We had a great time and a great turn out!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUko6nKdfjXZJPxqTStOLNBMTyWldW8P5yOSctVAmy9vde4FaXEptdeDIHJvwDUzt_DMuV4dUcHMafrKmZYYguG0z8p6MK6wYwrKYgIS8RkFv_OmmvjBhMJWgbbYCl10NVyPfhyphenhyphenh0pyKs/s1600/tablecollage1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUko6nKdfjXZJPxqTStOLNBMTyWldW8P5yOSctVAmy9vde4FaXEptdeDIHJvwDUzt_DMuV4dUcHMafrKmZYYguG0z8p6MK6wYwrKYgIS8RkFv_OmmvjBhMJWgbbYCl10NVyPfhyphenhyphenh0pyKs/s400/tablecollage1.jpg" alt="" id="BLOGGER_PHOTO_ID_5461888088394251154" border="0" /></a><br />I can't begin to say enough good things about the great folks that hosted us, <a href="http://www.5thandwine.com/">5th and Wine</a>, in Old Town Scottsdale, Arizona. Not only did they let us use all of the tables and chairs we needed, but let us have an entire room in the restaurant with it's own entrance off a main touristy intersection. Restaurant patrons were encouraged by <span style="font-style: italic;">the amazing staff</span> to stop by our display after dining to purchase some goodies to take home. They even went so far to include the details of the event in a mass email to their customers, as well as promoting it on <a href="http://www.facebook.com/">Facebook</a> to their fans. Scott Yanni, the establishments General Manager, continuously made sure we were well taken care of at all times, and even had his own (huge!) family come to the event. Scott, I thank you from the bottom of my heart...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Pn0v4t_xYl4eIvfCSSXD25jbpyGH-H0oAlIzrbm0UmOeXjMFG8seg3Vkb7mY31tO4A5CU52HwEON0wWlb1TWzVYFWVb_5HNXWvl9Rf3HkvUM0OtM74NJ5SpbfkmtZbW5fCCerQuvpyq/s1600/locationcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-Pn0v4t_xYl4eIvfCSSXD25jbpyGH-H0oAlIzrbm0UmOeXjMFG8seg3Vkb7mY31tO4A5CU52HwEON0wWlb1TWzVYFWVb_5HNXWvl9Rf3HkvUM0OtM74NJ5SpbfkmtZbW5fCCerQuvpyq/s400/locationcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5461887601757689410" border="0" /></a><br />We had a fantastic raffle with donations of One hour Zoom teeth whitening and Sonicare Electric toothbrush from <a href="http://www.harrisdental.com/">Harris Dental</a>, two $25 Gift certificates from <a href="http://www.5thandwine.com/">5th and Wine</a>, a $50 online gift certificate from <a href="http://www.demarcosfoods.com/">DeMarco's Italian Specialties</a>, a <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> gift basket and a beautiful glass Apothecary jar filled with chocolates.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwySlOYkydWf31c45uVM02ov1wZEGCFA8INB_X9tey0KjPNaq-fSs7mGueF5JdnGpZEJijbVzvXUkWqxDKZLGWBFwrIDBMgeOJ2Wnl6KAC6lvHpwSTB1tvz7BpLzv-UsncQGGi8PPoVfw/s1600/Happycustomerscollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiwySlOYkydWf31c45uVM02ov1wZEGCFA8INB_X9tey0KjPNaq-fSs7mGueF5JdnGpZEJijbVzvXUkWqxDKZLGWBFwrIDBMgeOJ2Wnl6KAC6lvHpwSTB1tvz7BpLzv-UsncQGGi8PPoVfw/s400/Happycustomerscollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5461887495823638898" border="0" /></a><br />We met so many happy, joyful people excited to help and splurge on sweets for the cause. We also heard so many comments on not only the variety of the goodies we had, but their uniqueness as well. Lemon Basil Shortbread was one fabulous donation from a friend, Sharon, excited to bake for the cause. She said she lie awake at night trying to come up with something different, and let me tell you, they were fabulous!<br /><br />For a couple years now I've been a huge fan of Arizona's own <a href="http://www.foodhuntersguide.com/">Food Hunters Guide to Cuisine</a>, a fab blog for all things Tuscan and tasty. She helped tremendously behind the scenes, promoting and baking delicious Frosted Orange Bars, Lemon Ricotta Muffins (to die for!), amazing Mosaic Biscotti and more. It was a joy to meet her for the very first time at our bake sale!<br /><br />My friend Kim made her signature Coconut, chocolate chip, and almond drop cookies, which are absolutely fantastic... I considered buying half even before the bake sale!<br /><br />Through the <a href="http://strength.org/">Share Our Strength website</a> a gal named Meg, here in Arizona, got a hold of me to find out how she could help. After making 125 brownies decorated with cute little bows, she drove them to my house, almost 40 miles one way, a couple days before the event!<br /><br />Thanks to Andrea of <a href="http://www.allcakedup.com/">All Caked Up</a>, a local bakery within <a href="http://dominicsbistro.com/">Dominics Bistro Italiano</a> for providing some fabulous cupcakes and frosted Toll House treats as well. I still havent met Andrea yet, but if she is half as sweet as her mom, who raved about her baked goods, then I can't wait to meet her!<br /><br />My friend Gail made dozens of Pizelles to my utter joy, and my mother in law, Lynda, made so many wonderful treats I considered keeping them for myself ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCLJqgG6yNcqmGn0TECdrNkkcwcxvHKmLhDv2UWxyIyzmFeCfXDn23bzah-JL0csCgzYlTRjlmGXAL7Y6n5k6BkcIFsZ04OibAiDpBZDh8PByXxfSmy0u1jEwgEdLCGP5glehiCYVElq1/s1600/Goodiescollage2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZCLJqgG6yNcqmGn0TECdrNkkcwcxvHKmLhDv2UWxyIyzmFeCfXDn23bzah-JL0csCgzYlTRjlmGXAL7Y6n5k6BkcIFsZ04OibAiDpBZDh8PByXxfSmy0u1jEwgEdLCGP5glehiCYVElq1/s400/Goodiescollage2.jpg" alt="" id="BLOGGER_PHOTO_ID_5461887415641063938" border="0" /></a><br />After reconnecting with a dear friend, Victor, from high school who is now located in Hawaii, I received an email from his wife, Vicki. They had a friend who had recently moved to Arizona who didn't know anyone, "is a prolific baker", and would I mind some help for the bake sale..?! We made a new friend that day in Sara, who has to have made the best Scharfenberger brownies I have ever tasted, and stayed to help all day with the sale.<br /><br />Some months ago at the signing for the <a href="http://thepioneerwoman.com/blog/2009/11/a_word_to_the_wise/">Pioneer Woman's Cookbook</a> (that's me and my kidlet in the second photo down with Ree!), I happened to be <a href="http://twitter.com/">Tweeting</a> about the event while I was there, and met a sweet gal named Stephanie, a tweet addict as well, that just warmed my heart and entertained my little one with bubble gum. When she heard me tweet about the bake sale she volunteered to bake immediately. She stayed to help as well on Saturday, bringing Donut Pops, Neopolitan Mini Cupcakes, and the truly coveted French Macaron's in toffee and s'mores flavors....Mmmmmmm!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AS8WTA9Z9C9Rzd7h84OAdI6x_GZiv8JyU8DEMC55bgvu9axpRfA_amT9IgzXZt1b02vkpfrpvePYGpwrHVAkL0kCWBsYDb8LPjG7yDYMCxT_ULoc8p8cx8vX10epOHecxa-vgtZpOS2E/s1600/Goodiecollage1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4AS8WTA9Z9C9Rzd7h84OAdI6x_GZiv8JyU8DEMC55bgvu9axpRfA_amT9IgzXZt1b02vkpfrpvePYGpwrHVAkL0kCWBsYDb8LPjG7yDYMCxT_ULoc8p8cx8vX10epOHecxa-vgtZpOS2E/s400/Goodiecollage1.jpg" alt="" id="BLOGGER_PHOTO_ID_5461887308288586258" border="0" /></a>With the help of my mom, Marian, who handled taking care of the sale of goodies and raffles while us gals grabbed passer's by with some hoots and hollers, our team was able to earn just over $500 for Share Our Strength!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pVtzdyAIQSCg7U1uOKd78u8udsSl4voNnZIErHJmwDHKt_bkA3v2yU6GlmbQd6jbGL1OGrHWFAo2jQQsvsld3nyP8dNx35kpOGSxpyI-n3lqeDQ8ImRR_h6gFcg2CptWXMYEr-plHwbq/s1600/Teamcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 81px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9pVtzdyAIQSCg7U1uOKd78u8udsSl4voNnZIErHJmwDHKt_bkA3v2yU6GlmbQd6jbGL1OGrHWFAo2jQQsvsld3nyP8dNx35kpOGSxpyI-n3lqeDQ8ImRR_h6gFcg2CptWXMYEr-plHwbq/s400/Teamcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5461888169974106738" border="0" /></a><br />Thanks to all that came out to visit us on Saturday- purchasing, donating, encouraging, and keeping us laughing. We had a blast, and couldn't have had a sale without all of you!LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com7tag:blogger.com,1999:blog-8304634350564635021.post-83241061709629328402010-04-01T19:05:00.008-07:002010-04-02T12:32:35.190-07:00National Food Bloggers Bake Sale<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr76OU_TyWoX3nIr-zBEAAhFNJZcBMoHhK7Y_TnQVsmzk5loupfCkCFmxo4zlBnmWvZWXJlDZxFAyr89wawayi6kzoK2k2sewr33QVfXYUL2DgYBdy9En_EdH5Z0VTB5cc5fiXboHhZWxn/s1600/fb_bakesale_badge.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr76OU_TyWoX3nIr-zBEAAhFNJZcBMoHhK7Y_TnQVsmzk5loupfCkCFmxo4zlBnmWvZWXJlDZxFAyr89wawayi6kzoK2k2sewr33QVfXYUL2DgYBdy9En_EdH5Z0VTB5cc5fiXboHhZWxn/s400/fb_bakesale_badge.jpg" alt="" id="BLOGGER_PHOTO_ID_5455356244119915522" border="0" /></a><br />Did you know that even today, in the year 2010, <span style="font-style: italic;">that almost 17 million— almost one in four—children in America go hungry every day</span>? It's hard for me to fully comprehend that number. Even in my worst of times, when things seemed impossibly lean, I can't say that I have ever known hunger. But millions of children do, right here in our own back yards.<br /><br />I have joined hands with Food <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bloggers</span> everywhere who have partnered with <a href="http://strength.org/">Share Our Strength</a> to help end childhood hunger in America by 2015. Together, on April 17<span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span>, <a href="http://whatsgabycooking.com/bake-sale/">Food <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Bloggers</span> across the country will be having a bake sale </a>to benefit Americas hungry children. <span style="font-style: italic;">All the funds raised here in our community <span style="font-weight: bold;">stay here</span> to benefit "our" children.</span><br /><br />With our location generously donated by the fantastic folks at <a href="http://www.5thandwine.com/">5<span class="blsp-spelling-error" id="SPELLING_ERROR_3">th</span> and Wine</a>, a fabulous restaurant and wine bar, <span style="font-style: italic; font-weight: bold;">Team <span class="blsp-spelling-error" id="SPELLING_ERROR_4">LaDue</span> and Crew</span> will be hosting an amazing bake sale on <span style="font-weight: bold;">Saturday, April 17</span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_5">th</span><span style="font-weight: bold;"> from 11 a.m. to 3:00 p.m. </span>that will tantalize your taste buds! With exceptional Italian desserts provided by<a href="http://www.allcakedup.com/"> Andrea of All Caked Up</a>, <a href="http://www.foodhuntersguide.com/">Theresa of Food Hunters Guide to Cuisine</a>, <a href="http://www.jenniferscookingspot.blogspot.com/">Jennifer of Jennifer's Cooking Spot</a>, myself, and many others, we know we have something to satisfy <span class="blsp-spelling-error" id="SPELLING_ERROR_6">everyone's</span> craving!<br /><br />If sweets don't catch your fancy, no worries! Come out to visit us anyway for a fantastic dining experience and raffle prizes from the fab folks at <a href="http://www.5thandwine.com/">5<span class="blsp-spelling-error" id="SPELLING_ERROR_7">th</span> and Wine</a>, <a href="http://www.harrisdental.com/">Harris Dental</a>, a <a href="http://www.kingarthurflour.com/">King Arthur Flour</a> gift basket and more! What..? You say you can't make it that day..?! Well how about joining our team behind the scenes! Leave me a comment with your contact info and I'll tell you how you can help!<br /><br />I can't wait to see all of you on <span style="font-weight: bold;">Saturday April 17</span><span style="font-weight: bold;" class="blsp-spelling-error" id="SPELLING_ERROR_8">th</span><span style="font-weight: bold;"> from 11 a.m. to 3:00 p.m.</span>- Let's help Americas children!!<br /><br /><div style="text-align: center;"><a href="http://www.5thandwine.com/"><span style="font-size:130%;">5<span class="blsp-spelling-error" id="SPELLING_ERROR_9">th</span> and Wine</span></a><br />7051 E 5<span class="blsp-spelling-error" id="SPELLING_ERROR_10">th</span> Avenue<br />Scottsdale, Arizona 85251<br />(480) 699-8001<br /><br /></div> (located west of the Horse Fountain at the corner of 5<span class="blsp-spelling-error" id="SPELLING_ERROR_11">th</span> Avenue and Marshall Way, right in the heart of Old Town Scottsdale)LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com3tag:blogger.com,1999:blog-8304634350564635021.post-87988554405799767962010-02-23T09:58:00.012-07:002010-02-23T12:02:52.237-07:00Edna's Cafe Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnaH_7rNI7WbgKXzSapSAP-XRgplhrsYP_bmSxlYxJBolMbxxDpD-MX6o-QkMwVX3XMwnA7sPYrK1n6l6HtTZCERPE8aPVWb4FLPpEUALVa3CH9MfXX9_HfX3bDP-xG0AVgAxqD-gi7wb/s1600-h/Biscuit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnaH_7rNI7WbgKXzSapSAP-XRgplhrsYP_bmSxlYxJBolMbxxDpD-MX6o-QkMwVX3XMwnA7sPYrK1n6l6HtTZCERPE8aPVWb4FLPpEUALVa3CH9MfXX9_HfX3bDP-xG0AVgAxqD-gi7wb/s400/Biscuit.jpg" alt="" id="BLOGGER_PHOTO_ID_5441485373489556994" border="0" /></a><br />There is something just so comforting about a fresh homemade biscuit. Just out of the oven, steam rising off the top, bathed in butter. It can send you down memory lane in a few blinks of an eye.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof5UJXztH2nMaGJwJRCVK66pE2mzeb2SESmE3ghyphenhyphenjy4McQCtnS-SRvltusJgO2rA979YUk1pWo2p-sY6qzheeibtKcgO5jNWzsCIrGB7atZkZ6xw48IvSNkZH-0iM4hdG0b77IY1V14e5/s1600-h/butterflourcollage.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhof5UJXztH2nMaGJwJRCVK66pE2mzeb2SESmE3ghyphenhyphenjy4McQCtnS-SRvltusJgO2rA979YUk1pWo2p-sY6qzheeibtKcgO5jNWzsCIrGB7atZkZ6xw48IvSNkZH-0iM4hdG0b77IY1V14e5/s400/butterflourcollage.JPG" alt="" id="BLOGGER_PHOTO_ID_5441485254091804754" border="0" /></a><br />In this day and age of everything from a can, and freezer to oven convenience, the art of making biscuits for dinner has largely gone by the wayside.<br /><br />There was a time when making a stellar biscuit got a gal a husband, and heck, in the movie "<a href="http://www.imdb.com/video/screenplay/vi3848667161/">McLintock</a>" it even got <a href="http://www.imdb.com/name/nm0001119/bio">Yvonne DeCarlo</a> a job when <a href="http://www.imdb.com/name/nm0932629/bio">Chill Wills</a> handed <a href="http://www.imdb.com/name/nm0000078/bio">John Wayne</a> a biscuit she had made.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg5QCoE-HWB8rb1RUqEzVtI8oeWo5RFVoQrCMVZAuJ3QTu9Uhg3BKBwtddUjRa785TXEdsbIWJ3jb2n5-BTF3uW6haR8QfVQ4wAl3Q__csycD94xlKLqGdyW_HtyiBbQx37ZSFtonuCnR/s1600-h/doughmilkcollage.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg5QCoE-HWB8rb1RUqEzVtI8oeWo5RFVoQrCMVZAuJ3QTu9Uhg3BKBwtddUjRa785TXEdsbIWJ3jb2n5-BTF3uW6haR8QfVQ4wAl3Q__csycD94xlKLqGdyW_HtyiBbQx37ZSFtonuCnR/s400/doughmilkcollage.jpg" alt="" id="BLOGGER_PHOTO_ID_5441485130357126018" border="0" /></a><br />Over the last 30 years I have been obsessed with making the perfect biscuit. I've made some good, but many bad. I'd get the flavor right but then they would be too hard. Some were supremely tall, but tasted like aluminum because I had added too much baking powder.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGsjfhblPKaQVbRng-ec0RlQ0el1uMl_XdLEt5JpzpyrxtFvyqaKsLP9yNHnXejnhkc1cs7kqceBZJIB92xJIQZdi7n8Kzr2wNVqMsU2WzN3-voH9vScHDyQ2Ae_9ra3pZs7RFa6z5GmF/s1600-h/cutbiscuits.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBGsjfhblPKaQVbRng-ec0RlQ0el1uMl_XdLEt5JpzpyrxtFvyqaKsLP9yNHnXejnhkc1cs7kqceBZJIB92xJIQZdi7n8Kzr2wNVqMsU2WzN3-voH9vScHDyQ2Ae_9ra3pZs7RFa6z5GmF/s400/cutbiscuits.jpg" alt="" id="BLOGGER_PHOTO_ID_5441484973928052562" border="0" /></a><br />Over time I'd make little notes in my cookbooks as to what I had liked and disliked about a certain recipe. The flakiness. The flavor. The crunch of that first bite. I found that two things stood out the most. Many recipes called for shortening. Maybe it's just me, but I've found that shortening leaves a coating and somewhat of an unpleasant taste in my mouth after I eat one containing it.<br /><br />The other was the liquid ingredient. So many people love a buttermilk addition to many recipes, and generally I am one of those people. But I found that most often, like most people, I would have to use a substitute for it. Buttermilk is not something I usually keep on hand, and I really don't care for the powdered variety. I found though, that I actually preferred the flavor of lemon juice and whole milk combined, as a substitute for the buttermilk.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MC_RYVHHyz72sSG_IFnkQ3O62wmj2Z0iNJJ19egWKgli-U1YKnUu_NtwHxnk1zzWoW4HDIX5GfBrOIGVULS6Rkv-YVhe5FW-f_U_ch-gqYm16Q61-jw_nfihxrc-_QBzu7mDjgzshEch/s1600-h/biscuitbasket.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MC_RYVHHyz72sSG_IFnkQ3O62wmj2Z0iNJJ19egWKgli-U1YKnUu_NtwHxnk1zzWoW4HDIX5GfBrOIGVULS6Rkv-YVhe5FW-f_U_ch-gqYm16Q61-jw_nfihxrc-_QBzu7mDjgzshEch/s400/biscuitbasket.jpg" alt="" id="BLOGGER_PHOTO_ID_5441484685634947954" border="0" /></a><br />Thirty years is a long time to figure out how to make a biscuit. I'm happy to say now though that I am done. I don't care to peruse recipes for another, or jump when someone else says they have a great recipe. These are delicious. They are satisfying. They keep my hubby happy. Need say more?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl60b1Z7_cRmlDyvtN1dDjzqEL5mX9XCp6Cohh5z2mN8Zoppxbr_YYvgE_cgkqzmSt0AcZtScpMVpsZ_EOVVUNVHrdNUYWglCGp91XOim6_pJWQ1laP7G8YRrMkpvK5PTm61CHBzUMsIP/s1600-h/slicedbiscuit.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 332px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSl60b1Z7_cRmlDyvtN1dDjzqEL5mX9XCp6Cohh5z2mN8Zoppxbr_YYvgE_cgkqzmSt0AcZtScpMVpsZ_EOVVUNVHrdNUYWglCGp91XOim6_pJWQ1laP7G8YRrMkpvK5PTm61CHBzUMsIP/s400/slicedbiscuit.jpg" alt="" id="BLOGGER_PHOTO_ID_5441484581536132322" border="0" /></a><br /><div style="text-align: center;"><br /><br /><span style="font-weight: bold;">Edna's Cafe Biscuits</span><br /><br />3 c flour<br />1- 1/2 tsp sugar<br />2- 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt, slightly heaping<br />1/2 c unsalted butter, cubed small and very cold<br />Scant 1- 1/4 cups whole milk<br />1 Tbs lemon juice<br /><br /><br /><div style="text-align: left;">In a large measuring cup, add 1 Tbs lemon juice. Then add whole milk up to the 1-1/4 c mark. Mixture will start to curdle. Stir and set aside.<br /><br />Combine the flour, sugar, baking powder, soda, and salt in a large bowl. Add unsalted butter and using pastry blender, blend until butter is the size of large peas. Add milk mixture to flour mixture and stir only until just combined. Place dough onto a well floured surface and pat out to a large square or rectangle, of about 1/2" thick. You can cut biscuits into squares with a knife, or use a round biscuit cutter to make approximately 9 to 12 biscuits. Pat together any remaining scraps and form into biscuits as well.<br /><br />Spray a baking sheet with non stick spray and place biscuits on pan about 1" apart. Bake in a pre heated 425F oven for about 10 to15 minutes, depending on your oven, until light golden brown. Serve hot with butter, jam, honey, or whatever your heart desires. Me, I just like 'em plain. Enjoy!<br /></div></div><div style="text-align: left;"><br /><br /></div>LaDue & Crewhttp://www.blogger.com/profile/16379105459474039116noreply@blogger.com20