tag:blogger.com,1999:blog-62488626490423886902024-03-13T00:57:59.281-07:00Cookbook BitesRecipes and recipe reviews. Suzanne Nikolaisen's homemade cooking adventures.Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.comBlogger164125tag:blogger.com,1999:blog-6248862649042388690.post-85111283349728333162018-07-30T06:47:00.003-07:002018-07-30T06:47:43.763-07:00A little visitor in our backyard<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBLQzW9_To_FWegOWLxrhqCORqSCnhDNqErmH3x4pVcZGJzao3X0yKidNuOCxcCTNaKNsyw-MdsaVIqUrl2b7gK0bxV8hSQFzxxkNwMbv4oKakn23MfHMfmstXJNeul4k6CxkTn003xo/s1600/IMG_5076.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBLQzW9_To_FWegOWLxrhqCORqSCnhDNqErmH3x4pVcZGJzao3X0yKidNuOCxcCTNaKNsyw-MdsaVIqUrl2b7gK0bxV8hSQFzxxkNwMbv4oKakn23MfHMfmstXJNeul4k6CxkTn003xo/s320/IMG_5076.JPG" width="320" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7r1Dey7x6hY14VztjYegR5AojosrBpBv8NqkgpRIPKCwSjv3xBlGFPn8GF2sPK30fHPUlbMrRWXBq5n2xh8H2k_DysIjUPWdjJsh2JOBXfVOq3k7LQQLL9TBo7PNG8EygTnXQ1pfzGY/s1600/IMG_5085.JPG" imageanchor="1"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid7r1Dey7x6hY14VztjYegR5AojosrBpBv8NqkgpRIPKCwSjv3xBlGFPn8GF2sPK30fHPUlbMrRWXBq5n2xh8H2k_DysIjUPWdjJsh2JOBXfVOq3k7LQQLL9TBo7PNG8EygTnXQ1pfzGY/s320/IMG_5085.JPG" width="320" /></a><br />
<br />Erichttp://www.blogger.com/profile/02678093719835993869noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-38970482931263004912017-04-16T12:00:00.001-07:002017-04-16T12:18:31.013-07:00Homemade (Gluten Free) Baked Donuts<div class="separator" style="clear: both; text-align: center;">
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<b>Homemade (Gluten Free) Baked Donuts</b></div>
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2 C Namaste Perfect Flour Blend (gluten free)</div>
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1/3 C Sugar</div>
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2 T (1 small pkg.) Jell-O vanilla pudding</div>
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1/4 t Nutmeg (optional, fresh grated if possible)</div>
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1 t Baking powder</div>
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1/4 t Salt</div>
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1/2+ C Milk or half-and-half</div>
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1/4 C Cooking oil</div>
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2 Eggs</div>
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2 t Vanilla</div>
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Glaze</div>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">2 T Milk or half-and-half</li>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 T Butter</li>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 t <a href="https://www.amazon.com/Nielsen-Massey-Madagascar-Bourbon-Vanilla/dp/B003L259AU?th=1" target="_blank">Nielsen Massey Madagascar Bourbon Vanilla Bean Paste</a> (or vanilla)</li>
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; background-repeat: initial initial; box-sizing: border-box; line-height: inherit; list-style: none; margin: 0px 0px 0px 10px; padding: 0px;">1 C Powdered sugar</li>
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<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 13px;">Mix the dry ingredients together with a whisk. Mix the wet ingredients in a separate bowl and then combine with the dry ingredients with a spatula. Add enough milk for the batter to be the texture of thick batter. Grease the donut baking pan and spoon the batter into each donut well. Try to keep each donut even with the pan, they'll raise. Try to keep the top of the donuts smooth. Bake for 12-15 minutes at 375. Cool for five minutes before drizzling with glaze. I had a six donut pan, so I made the remaining batter into donut holes.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="color: #333333;"><b>Recipe Reference</b></span><span style="color: #333333;"><b>: </b></span></span><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><a href="http://www.faithfullyglutenfree.com/2014/04/gluten-free-baked-vanilla-doughnuts.html">http://www.faithfullyglutenfree.com/2014/04/gluten-free-baked-vanilla-doughnuts.html</a></span><br />
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<br />Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-24404533897805236872016-12-26T04:56:00.003-08:002016-12-27T06:16:19.587-08:00Gluten Free Spam & NoodlesI adapted the original recipe to be gluten free and 100% from the pantry. This is a quick dinner to pull together, and bonus-- it doesn't feel like you're eating gluten free!<br />
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<b>Gluten Free Spam & Noodles</b><br />
1 package gluten free spaghetti<br />
1 T olive or sesame oil<br />
1 can of spam, sliced and cut into smaller pieces<br />
2-3 garlic cloves (mashed/diced)<br />
1 T gluten free soy sauce<br />
1/2 C water<br />
1/2 T sesame oil<br />
Black pepper, to taste<br />
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Prepare noodles as per package. Add 1T oil to non-stick frying pan and cook the meat, add the garlic and allow to cook. Pour some gluten free soy sauce over the meat to caramelize. Drain the noodles. In a saucepan combine the noodles, gluten free soy sauce, water, sesame oil and add the cooked spam.<br />
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Original Recipe Source: http://allrecipes.com/recipe/19958/spam-on-the-go/ recipe by Claudine Terlaje<br />
<br />Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-4409370270300978482016-12-26T04:38:00.004-08:002016-12-27T06:18:31.573-08:00Gluten Free GingerbreadI made gluten free gingerbread cake from scratch for Christmas this year thanks to the King Arthur flour recipe. It was very good served warm with whipped cream. The only thing I'd change with this recipe would be to add a little more spice. I upped the amounts of the spices listed below for the next time I make it.<br />
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<i>Merry Christmas</i><br />
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<b>Gluten Free Gingerbread</b><br />
2 C Namaste perfect blend flour<br />
1/4 C sugar<br />
1 t baking soda<br />
1/2 t kosher salt<br />
2 t ginger<br />
1 1/2 t cinnamon<br />
1/2 t ground cloves<br />
1/2 t nutmeg<br />
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1/2 C butter (melted)<br />
3/4 C molasses<br />
1/4 C water<br />
1 egg<br />
1 C buttermilk (or 1 C milk with 1 T lemon juice)<br />
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Set oven to 350 degrees to heat. Butter a 9x9 pan. Whisk together dry ingredients. Melt butter and combine with the molasses and add to dry ingredients. Next add the water. Combine the egg and buttermilk and add to batter then pour into the pan. Let it rest for 15 minutes then bake for 45-55 minutes until toothpick test is clean.<br />
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Original Recipe Source: http://www.kingarthurflour.com/recipes/gluten-free-gingerbread-cake-recipe<br />
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<br />Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-72349282564534473792015-10-20T10:18:00.002-07:002015-10-20T10:18:47.649-07:00Dog Treats: Chicken & Cheddar<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-qXXtg4yairYjRdy1QPQNOTpUVfCio79TO9NtPtfOSoCvGiMfYe0ov4hsmQG1Y5bnOMvk1TNcSaY9Hu0pevJ9_GQXaFK_sGoa7ya0zn5_M34DkTLul5Dw_SzHB_KcCY8_EvugD1W-P4/s1600/dogs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI-qXXtg4yairYjRdy1QPQNOTpUVfCio79TO9NtPtfOSoCvGiMfYe0ov4hsmQG1Y5bnOMvk1TNcSaY9Hu0pevJ9_GQXaFK_sGoa7ya0zn5_M34DkTLul5Dw_SzHB_KcCY8_EvugD1W-P4/s1600/dogs1.jpg" /></a></div>
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My daughter adopted Weetzie from a rescue over the weekend. Yesterday while I was dog sitting I made Weetzie and Squirrelly some dog treats. They were huge fans staying in the kitchen with me from start to finish. Well, I can't say they stayed there just for these treats because that's usually where they are whenever anybody is in the kitchen. They loved the cooled, fresh baked treats!<br />
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<tr><td class="tr-caption" style="text-align: center;">The egg for this recipe came from the local <a href="https://www.facebook.com/The-Nunley-Farm-1497200550522044/" target="_blank">Nunley Farm</a> over by Cottonwood High School off 900 East.</td></tr>
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<b>Dog Treats: Chicken & Cheddar</b><br />
1 C rolled oats<br />
1/3 C Earth Balance<br />
1 C <i><span style="color: #b45f06;"><u>chicken broth</u></span></i> (boiling)<br />
3/4 C cornmeal<br />
2 t white sugar<br />
2 t <u style="color: #b45f06;">chicken</u> boullion granules<br />
1/2 C milk<br />
1 C shredded cheddar cheese<br />
1 egg<br />
3 C <span style="color: #b45f06;"><i><u>whole wheat pastry flour</u></i></span><br />
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Preheat the oven to 325 degrees. Combine the oats, Earth Balance and hot chicken broth in a mixing bowl and allow to sit 10 minutes. Grease two cookie sheets. Add cornmeal, sugar, bouillon, milk, cheese and egg to the bowl and stir to combine. Next stir in the flour and combine with wet ingredients to form the dough. Turnout onto a counter and knead in additional flour to make a non-sticky dough. Roll out dough to 1/2 inch thick. Cut cookies and place onto cookie sheets. I crowded them a bit. They fit onto 2 jelly roll pans and overflowed onto a half sheet. Bake at 325 for 45 minutes. I left these out to cool and then let them dry a little more, bagging them up in the evening.<br />
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Original Recipe Source: <a href="http://allrecipes.com/recipe/18027/dog-treats-i/?internalSource=search%20result&referringContentType=search%20results" target="_blank">Dog Treats I by DoughMamma on AllRecipes</a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-82032063051377385062015-10-12T07:52:00.002-07:002015-10-12T07:52:49.144-07:00Smokehouse Flavored Roasted Nuts<div style="text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Smokehouse Flavored Roasted Nuts</td></tr>
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The other day I was on the elliptical at the gym watching Ina Garten roasting nuts with chipotle and rosemary. She was making roasted nuts for entertaining, but I was already connecting the dots thinking they'd make a good portable snack.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6B80K-aZM-hTznl05jhNIt2Jd1cX0KKHbZ2FJS77C1HrTRLr6__pnYiseYomDDVBEud2S46IHolNUQ23ydc3KIYnfBN54f9uVAJxzanMs9fK_zcV1ff8uzEjWWOamKSrVfhIHlNyuheY/s1600/autumnleaves.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6B80K-aZM-hTznl05jhNIt2Jd1cX0KKHbZ2FJS77C1HrTRLr6__pnYiseYomDDVBEud2S46IHolNUQ23ydc3KIYnfBN54f9uVAJxzanMs9fK_zcV1ff8uzEjWWOamKSrVfhIHlNyuheY/s1600/autumnleaves.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Neighborhood tree beginning to change colors before the leaves fall.</td></tr>
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As I reviewed the recipe I found that I didn't know what <a href="https://en.wikipedia.org/wiki/Chipotle">chipotle</a> was, which it turned out is smoke-dried jalapeño. The recipe also calls for smoked paprika, which is pretty amazing, so I decided to go all in with the <a href="https://en.wikipedia.org/wiki/Smokehouse">smokehouse</a> flavor and added liquid smoke.</div>
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The fresh rosemary was the scent I remember from the Herbal Essence shampoo from the 70's. <i>(They said there were 17 herbal essences in the shampoo, and as it turns out, as per <a href="https://www.truthinaging.com/review/did-vintage-shampoos-have-the-right-idea" target="_blank">Truth in Aging: Did Vintage Shampoos Have the Right Idea?</a>, some other unwanted ingredients like the carcinogen Tetrasodium EDTA. So it seems there's a solid reason as to why it's not on the market anymore. Bummer!)</i></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIIXrK7VaN0s1Rcnm7YpnH1ejl9gtkLI_QmSIJuPoEnpgSX0mjh-c9EBf_CP7Etd06XgKPuk4aoMuAYxcGTQ_ACnH4kaLYWg7_mwbpeJ5S-980079tzIjObMXmlSgrLTpdHv4Fy36zq0/s1600/nutsmix.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuIIXrK7VaN0s1Rcnm7YpnH1ejl9gtkLI_QmSIJuPoEnpgSX0mjh-c9EBf_CP7Etd06XgKPuk4aoMuAYxcGTQ_ACnH4kaLYWg7_mwbpeJ5S-980079tzIjObMXmlSgrLTpdHv4Fy36zq0/s1600/nutsmix.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed nuts, Splenda brown sugar, rosemary</td></tr>
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<h3>
Smokehouse Flavored Roasted Nuts</h3>
2 1/2 C mixed nuts<br />
1 C pecans<br />
1/2 C almonds<br />
1/2 C cashews<br />
1/4 C brown sugar (Splenda brown sugar worked fine)<br />
2 T fresh rosemary minced<br />
<div>
1 1/2 T fresh squeezed orange juice</div>
1 T vegetable oil<br />
2 T butter<br />
1/8 t liquid smoke<br />
<div>
1/4 t chipotle powder</div>
1/4 t smoked paprika<br />
Sprinkle with kosher salt<br />
Pam spray<br />
<br />
Spray or oil your baking sheet. Set oven to 350. In a bowl add the nuts, brown sugar and rosemary. Stir to combine. In a separate small bowl add orange juice, oil, melted butter, liquid smoke, chipotle powder, smoked paprika and stir. Pour liquid over the nuts and stir to distribute. Pour the nuts out onto the pan and spread out into a thin layer. Roast the nuts for 20-25 minutes. Stir every 10 minutes. Pull from the oven and sprinkle with salt while warm.<br />
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They're very good and are a little understated, but flavorful. A nice change from the over-flavored seasoned nuts at the grocery store.<br />
<br />
Recipe Sources/Inspiration:<br />
<a href="http://www.jamieoliver.com/news-and-features/features/festive-honey-roasted-nuts/#2OEHqd2w58tT8ix2.97" target="_blank">Jamie Oliver: Festive Honey Roasted Nuts</a><br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/chipotle-and-rosemary-roasted-nuts-recipe2.html" target="_blank">Ina Garten: Chipotle and Rosemary Roasted Nuts</a><br />
<a href="http://www.myrecipes.com/recipe/spicy-herb-roasted-nuts" target="_blank">Sunset November 1997</a><br />
<br />
<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor%2Ftarget%3Dpost%3BpostID%3D8203206305137738506%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D5%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-P7JJnY44wwg%2FVhukO-dgmAI%2FAAAAAAAAC6A%2FS4MeBAVrS00%2Fs1600%2Fautumnleaves.jpg&xm=h&xv=sa1.37.01&xuid=Xpoe3VHC0KAu&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: block; height: 20px; left: 60px; opacity: 0.85; position: absolute; top: 1093px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor%2Ftarget%3Dpost%3BpostID%3D8203206305137738506%3BonPublishedMenu%3Dposts%3BonClosedMenu%3Dposts%3BpostNum%3D5%3Bsrc%3Dpostname&media=https%3A%2F%2F3.bp.blogspot.com%2F-P7JJnY44wwg%2FVhukO-dgmAI%2FAAAAAAAAC6A%2FS4MeBAVrS00%2Fs1600%2Fautumnleaves.jpg&xm=h&xv=sa1.37.01&xuid=Xpoe3VHC0KAu&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: block; height: 20px; left: 60px; opacity: 0.85; position: absolute; top: 1093px; width: 40px; z-index: 8675309;"></a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-65884316801848468112015-09-22T09:26:00.000-07:002015-09-22T09:27:46.656-07:00Trick-or-Treat for UNICEF<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmtquhE-jzXXS1YGpCDpF-qwJBLhNTenx-jHaRi4LD-neGwtCErZUc2HX1YRU4Q_-adIPhivr79iddD4FTaIZbLME-XM587piIy9uunwzZdX_SyAuEfLMPAvp87qVWkNWF82Ze91_rck/s1600/pumpkins.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pumpkins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBmtquhE-jzXXS1YGpCDpF-qwJBLhNTenx-jHaRi4LD-neGwtCErZUc2HX1YRU4Q_-adIPhivr79iddD4FTaIZbLME-XM587piIy9uunwzZdX_SyAuEfLMPAvp87qVWkNWF82Ze91_rck/s1600/pumpkins.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trick-or-Treat for UNICEF helps provide kids in need with food, water, education and medicine.</td></tr>
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<a href="http://www.unicefusa.org/trick-or-treat" target="_blank"><b>Trick-or-Treat for UNICEF</b></a> is a great way to get both you and your kids involved in helping kids who are in need. UNICEF stands for the United Nations International Children's Emergency Fund. The money raised by trick-or-treating with their little orange box will provide kids with:<br />
<ul>
<li>Food</li>
<li>Clean water</li>
<li>Education</li>
<li>Measles and Malaria Protection</li>
</ul>
<div>
Trick-or-Treat for UNICEF was something I'd never heard of until I read an old Phyllis Whitney novel <a href="http://www.amazon.com/The-Highest-Dream-Phyllis-Whitney/dp/0451112180" target="_blank">The Highest Dream</a> where I was introduced to it. When I've received our little orange boxes in the mail I've put a box on my desk at work and my daughter took it around trick-or-treating. I think people were a little taken back, but I think that's only because they hadn't heard about it. I think if they understood, they'd be on board.</div>
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The idea of raising money during Halloween for a cause seems to be a newer concept here in Utah where trick-or-treat is jack-o-lanterns, costumes, parties and all-candy-all-the-time. I hope you'll consider the good you can do if you include Trick-or-Treat for UNICEF. You don't have to do this through a school, individuals can get involved too.</div>
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We CAN make a difference! There's still plenty of time to get your trick-or-treat boxes that are provided by UNICEF, click the link below to order yours.<br />
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<h2>
<a href="https://www.unicefusa.org/form/trick-or-treat/box-order" target="_blank">Get Involved: Trick-or-Treat for UNICEF</a></h2>
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<br />
If you're looking for some pumpkin recipes check out: <a href="http://cookbookbites.blogspot.com/2010/01/buttermilk-pumpkin-pancakes.html" target="_blank">Pumpkin Buttermilk Pancakes</a> which are divine or <a href="http://cookbookbites.blogspot.com/2009/12/brass-sisters.html" target="_blank">Heirloom Pumpkin Walnut Muffins</a>.<br />
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Have a Happy Halloween!<br />
<br />
Suzanne</div>
Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-24243203842322192062015-08-17T15:46:00.005-07:002015-09-02T20:11:52.064-07:00Griddle Cookies: Chocolate Chip & Walnut Welsh Cakes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEGr6yrzcy4ZZhexfLBYcHZJztuvxz_B3kvOWEJKZJqpC-Y-XXUnF_PEm7UV5etHcUIfNhyhurJTIRREWPcUhEKJbf9ieoOGOJa2FH_h5pvjBq509fj0Xxh_lJ_ZdG2HzQn5hwgW7dag/s1600/wc5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="CookBook Bites: Chocolate Chip & Walnut Welsh Cakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEGr6yrzcy4ZZhexfLBYcHZJztuvxz_B3kvOWEJKZJqpC-Y-XXUnF_PEm7UV5etHcUIfNhyhurJTIRREWPcUhEKJbf9ieoOGOJa2FH_h5pvjBq509fj0Xxh_lJ_ZdG2HzQn5hwgW7dag/s1600/wc5.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites Chocolate Chip & Walnut Welsh Cakes</td></tr>
</tbody></table>
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We've been remodeling our kitchen this summer and the oven should get here in about a week. (Yay!) It was going to get here earlier this month, but we were told it was on backorder. I've been itching to bake so when researching griddle cookies, Welsh Cakes came up time and time again. A couple of years ago my mom made Welsh Cakes for our family Christmas party. They looked like little silver-dollar-sized pancake-cookies. I was wondering about making these in the electric skillet and maybe if they'd work without the currants, since I usually don't have those on hand.<br />
<br />
My Welsh Cakes turned out a little bigger, because I used a biscuit cutter. They seemed more like a little scone and made a perfect tea cake. They're a sweet, soft biscuit. I hope you enjoy making these! The house smells great like I've been baking even though I had to use the electric skillet and not an oven or cast iron skillet. :) Learn more about <a href="https://en.wikipedia.org/wiki/Welsh_cake" target="_blank">Welsh Cakes on Wikipedia</a>.<br />
<br />
BTW - If you like the Welsh Cakes you might like the <a href="http://cookbookbites.blogspot.com/2010/05/blackberry-cobbler.html" target="_blank">Blackberry Cobbler</a> recipe reviewed on Cookbook Bites. The biscuits on the cobbler turned out just right!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHEKChb4GW8j4Io95122aUY9bOMyTFfVAVW1GI97ZpgcMgvU0EDkR9DnNuvjw1T48WfqfsNysbl_SBVH6lLgkXyO4BFp3mIaMZI9QgH1Hrm5KgBeOq_91A-jdvH7WlmAIoFAa1a6eLT8/s1600/wc1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="Milka chocolate bar for the Welsh Cakes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijHEKChb4GW8j4Io95122aUY9bOMyTFfVAVW1GI97ZpgcMgvU0EDkR9DnNuvjw1T48WfqfsNysbl_SBVH6lLgkXyO4BFp3mIaMZI9QgH1Hrm5KgBeOq_91A-jdvH7WlmAIoFAa1a6eLT8/s1600/wc1.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Milka milk chocolate bar chopped and stirred into the flour for the Welch Cakes.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGALCrEeCYycwrXPmjTJf59lCP_Dn3euBridnUKDK37xigy-8w7QjhdtgSdTNBNxnHVWadO3-Wm2AiazHVyRMV62jF6TSEGYGpimzUnrjOb95Gn7Wt9utlQHMTc4tJSh7n9bHuuCYuw3I/s1600/wc2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Adding the wet ingredients to the Welsh Cake dough." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGALCrEeCYycwrXPmjTJf59lCP_Dn3euBridnUKDK37xigy-8w7QjhdtgSdTNBNxnHVWadO3-Wm2AiazHVyRMV62jF6TSEGYGpimzUnrjOb95Gn7Wt9utlQHMTc4tJSh7n9bHuuCYuw3I/s1600/wc2.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The process of making a "well" in the flour and adding the wet ingredients to the Welsh Cake dough.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOxnXl74ttE_DbHW_RD8pbcPQs8XH1qB4fCjn_bp0qoaP_n6rQo7gcwk5VUsZ7eedTl1SUApabU5m9tc2SKQG-r_rDzDKfhmEIHhCnYMJeUAWPKArBNE0TEOIM3t-wz2bI37C5n4E0ac/s1600/wc3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Welsh Cakes dough, ready to roll out." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnOxnXl74ttE_DbHW_RD8pbcPQs8XH1qB4fCjn_bp0qoaP_n6rQo7gcwk5VUsZ7eedTl1SUApabU5m9tc2SKQG-r_rDzDKfhmEIHhCnYMJeUAWPKArBNE0TEOIM3t-wz2bI37C5n4E0ac/s1600/wc3.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a very soft dough that sticks to the counter, knead in extra flour until it's workable and doesn't stick to your hands.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3WycV0OUB4FrU69NFw9GZGtXrwrYfNbwgSwjt4XmifwOkwl38-0chDQQdQCq3g7Sm3QtN4HOwVtnArD2eevRh4tE3sPIQ2L-kT0YNy1AOKWHYq001OnSTdGlxykyFnTQj_ByoAFCxmM/s1600/wc4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Welsh cake in frying pan while cooking." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM3WycV0OUB4FrU69NFw9GZGtXrwrYfNbwgSwjt4XmifwOkwl38-0chDQQdQCq3g7Sm3QtN4HOwVtnArD2eevRh4tE3sPIQ2L-kT0YNy1AOKWHYq001OnSTdGlxykyFnTQj_ByoAFCxmM/s1600/wc4.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Welsh cake in the electric frying pan while cooking.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPNjL-hRKKztcaUI6Yt4YMHftFDiwM5TWL1o9lZaM2MxeU9d_EvHk_ZWTehnYfI6KibalBzKpJsJ2QKPg6_DXgUFWWw2gezx4xT8hKlweLUe5ojqt42hUGaLNcAT2gAl3deTUqT1rtTY/s1600/wc6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate Chip & Walnut Welsh Cake" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPNjL-hRKKztcaUI6Yt4YMHftFDiwM5TWL1o9lZaM2MxeU9d_EvHk_ZWTehnYfI6KibalBzKpJsJ2QKPg6_DXgUFWWw2gezx4xT8hKlweLUe5ojqt42hUGaLNcAT2gAl3deTUqT1rtTY/s1600/wc6.jpg" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished "cookie" Chocolate Chip & Walnut Welsh Cake. They're the consistency of a flaky baking powder biscuit, but sweet like a cookie or dessert scone.</td></tr>
</tbody></table>
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<h3>
<b>Griddle Cookies: Chocolate Chip & Walnut Welsh Cakes</b></h3>
<i>Dry Ingredients</i><br />
1 C Whole Wheat Pastry four<br />
1 C Unbleached flour (+1/2 to 1 C to knead in)<br />
2 T high fiber oat bran cereal<br />
1 T baking powder<br />
1/4 t nutmeg (fresh ground)<br />
1/2 t salt<br />
<div>
<div>
1/2 C Splenda</div>
1/4 C granulated white sugar</div>
<div>
1 C butter (Cut into dry flour)</div>
1 bar chocolate chopped (about 1/2 C)<br />
1/2 C walnuts chopped (optional)<br />
<div>
<br /></div>
<div>
<i>Wet Ingredients</i></div>
2 eggs<br />
1/2 C milk<br />
1 t vanilla<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ8TgcwMCFjtJG8wrohq48bwOuiKleTseSFEyUer_YCHeNndWOi38diYScjNrRAli2F3wMyNwTWIOu4FaNkwLvaexRnZNODWF56wwsynFOfS9YwZaCcj94XSKNc30f20mhKusCg3X8_o/s1600/wc5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZ8TgcwMCFjtJG8wrohq48bwOuiKleTseSFEyUer_YCHeNndWOi38diYScjNrRAli2F3wMyNwTWIOu4FaNkwLvaexRnZNODWF56wwsynFOfS9YwZaCcj94XSKNc30f20mhKusCg3X8_o/s200/wc5.jpg" width="200" /></a>Combine dry ingredients in mixing bowl. Cut in the butter with a pastry cutter. Next create a well in the middle of the dry ingredients and add the eggs, milk and vanilla and stir to combine, don't over mix. Turn out onto floured counter and add flour until it stops sticking to your hands. The dough should still be fairly soft. Flour countertop then roll dough out to 1/2 inch thickness and cut out cookies with a round cookie or biscuit cutter. Melt small amount of butter in electric skillet and fry the cookie for 5-7 minutes on each side. Keep temps around 275-300 degrees, keeping an eye on them while they're cooking. The should look brown like a biscuit when done and will be flaky on the inside. Remove from pan to cool. The traditional recipes suggest sprinkling with sugar, but these were plenty sweet and I opted to not do that.<br />
<br />
This recipe on <a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a> was created by Suzanne Nikolaisen.<br />
<br />
<b>Related Research and Recipe Source Ideas:</b><br />
http://www.bbcgoodfood.com/recipes/1066635/chocchip-welsh-cakes http://www.melskitchencafe.com/welsh-breakfast-cakes/<br />
http://www.foodnetwork.com/recipes/food-network-kitchens/welsh-cookies-recipe.html<br />
http://m.allrecipes.com/recipe/10412/welsh-cookies/?mxt=t06rda<br />
https://www.clabbergirl.com/Recipes/Recipe-Details/rid/48/rpv/2000/baking-powder-biscuits<br />
<br />
Thanks for reading!<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-43688591523491293242015-07-28T13:52:00.004-07:002015-09-20T10:35:39.026-07:00Waffle Maker BrowniesA lot has been going on. I was laid off about two weeks ago (I'm a web designer), we're finishing up remodeling our kitchen and last night I broke out the waffle maker and a package mix of brownies to see if I could make some brownies sans oven (which is arriving on August 8th).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsga2vTUYRsaqplvDZwtxfadqYGV-zJWKiEpAWK7XxfemGYYFlVBlaOiYl-4vjxiF5hjW8-chlsapuqa8h9Qx8Zv_jrR_vprsmdfBHUaTaE45XkoflsSUIg6xHv1g7QnnKgNANFRjfQYU/s1600/browniecoolwhip.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cookbook Bites brownie made in waffle maker with Cool Whip" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsga2vTUYRsaqplvDZwtxfadqYGV-zJWKiEpAWK7XxfemGYYFlVBlaOiYl-4vjxiF5hjW8-chlsapuqa8h9Qx8Zv_jrR_vprsmdfBHUaTaE45XkoflsSUIg6xHv1g7QnnKgNANFRjfQYU/s1600/browniecoolwhip.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Brownie made in the waffle maker.</td></tr>
</tbody></table>
<br />
There's a secret to making brownies with a waffle iron. To give you fair warning, the batter and the subsequent brownie doesn't just behave like a waffle. When it looked done, I tried to lift out the brownie, but only chunks lifted out, and many little brownie pieces were left behind.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Lv26oqQy4hOonJZnBeJNZdtiUcbQ5DrefjkrNBHhLEFFAuXfxZ0-4_zms8KJnrxWrBx-wTGUs2Y-oZgyixiJ-_zqTuDGkZS0NJhB5XeRlQdRu-Jk9ur3rjgbUwPt-Ag9Ra2ptxxOpDA/s1600/brownie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Waffle maker and brownie after cooling." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Lv26oqQy4hOonJZnBeJNZdtiUcbQ5DrefjkrNBHhLEFFAuXfxZ0-4_zms8KJnrxWrBx-wTGUs2Y-oZgyixiJ-_zqTuDGkZS0NJhB5XeRlQdRu-Jk9ur3rjgbUwPt-Ag9Ra2ptxxOpDA/s1600/brownie.png" title="" /></a></div>
<br />
<h3>
<b>The Secret to Waffle Brownies? It Takes Time.</b></h3>
<span style="color: #b45f06;"><b>Let the brownie cool down before removing it from the waffle iron.</b></span><br />
<span style="color: #b45f06;"><b><br /></b></span>
<b><span style="color: #cc0000;">Update 9/14/15 - Note the waffle mix may vary your results. I had a problem with the mix I tried last night. <u>It didn't work very well at all.</u></span></b><br />
<br />
With the last bit of batter, the secret was revealed. It turns out that it's a lot like making brownies in the oven. Let the brownie cook until it's starting to turn brown around the edges, which takes a little longer than I expected in the waffle iron (high altitude), just keep an eye on it and don't leave the waffle unattended.<i> (Let them set up for a couple of minutes before you start trying to see how it's going by lifting the top of the waffle iron.)</i> When the edges have browned the waffle should "look" set up. <span style="color: #b45f06;"><i>Turn off, and unplug the waffle maker. Leave the waffle in the iron and let it come to room temperature. Only when it's cooled down do you remove the waffle, and only then will you have a lovely waffle brownie... at least that was my experience.</i></span> They turned out more like a brownie cookie, crunchy, but a nice treat with Cool Whip.<br />
<br />
Other Cookbook Bites Brownies you might want to try include: <a href="http://cookbookbites.blogspot.com/2010/08/brownies.html" target="_blank">Brownies</a> and <a href="http://cookbookbites.blogspot.com/2013/03/bonneville-jr-high-school-brownies.html" target="_blank">Bonneville Jr. High School Brownies</a>. You might also want to check out <a href="http://www.foodnetwork.com/recipes/alton-brown/cocoa-brownies-recipe.html" target="_blank">Alton Brown's Cocoa Brownies</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNLV8QeuCsLNlHgiPjX_WT_OeXjXQtXy0SCG3ODzmGpw8l5-__4hyy8mqyH6nDiMZX2VvSPduGFA4tSWzZR-gO4Ce7lBs8fyXpRvtGrPEX3gmQGX6FoFi08q7cIo_QWcqY6gwOx-4Eek/s1600/artcollection071715.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Suzanne Nikolaisen's Art" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNLV8QeuCsLNlHgiPjX_WT_OeXjXQtXy0SCG3ODzmGpw8l5-__4hyy8mqyH6nDiMZX2VvSPduGFA4tSWzZR-gO4Ce7lBs8fyXpRvtGrPEX3gmQGX6FoFi08q7cIo_QWcqY6gwOx-4Eek/s1600/artcollection071715.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Samples of art by Suzanne Nikolaisen (me) listed on Etsy.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Since the layoff, I've been selling my artwork opening an <a href="https://www.etsy.com/shop/SuzanneNikolaisenArt?ref=hdr_shop_menu" target="_blank">Etsy store: Suzanne Nikolaisen Art</a>. Prints of my art are also for sale at the <a href="http://www.pizzastudio.com/locations/fort-union/" target="_blank">Pizza Studio in Cottonwood Heights, Utah</a>. </div>
<br />
I hope you're having a fun summer!<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com2tag:blogger.com,1999:blog-6248862649042388690.post-91703369087113679162015-04-05T17:30:00.000-07:002015-08-21T06:27:06.324-07:00Cranberry Clementine Almond Muffins<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy3mQdcN3xb775j4hUIb2Ik3TFkUKfMrBmC6MLgeViJu6oT_hBkJBfAI_fZBE_nED4yxpuwyAknCeDltWVxM7kYVI7rFLQ69feMC4iWuuuMyoqyP5fJSvrEkysRhDUTLqWlTbq-BrcjU/s1600/clementinemuffin.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cranberry Clementine Almond Muffins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHy3mQdcN3xb775j4hUIb2Ik3TFkUKfMrBmC6MLgeViJu6oT_hBkJBfAI_fZBE_nED4yxpuwyAknCeDltWVxM7kYVI7rFLQ69feMC4iWuuuMyoqyP5fJSvrEkysRhDUTLqWlTbq-BrcjU/s1600/clementinemuffin.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Cranberry Clementine Almond Muffins</td></tr>
</tbody></table>
<br />
I just finished baking breakfast for the coming week. The grocery store doesn't provide bran/whole wheat baked goods that taste as good as homemade.<br />
<b><br /></b>
<b>Cranberry Clementine Almond Muffins</b><br />
<br />
<b>Mix Dry Ingredients</b><br />
1 2/3 C whole wheat pastry flour<br />
1/3 C oatmeal<br />
2 T oat bran<br />
1 1/2 t baking powder<br />
1/2 t baking soda<br />
1 t salt<br />
1 C Splenda (Next time I'm going to try 1/2 c, I think the clementines made these sweeter.)<br />
<br />
<b>Mix Wet Ingredients</b><br />
6 T butter (melted)<br />
1/4 C applesauce<br />
1 1/2 t almond extract<br />
1 egg<br />
2/3 C buttermilk (2/3 C milk + 4 t white vinegar)<br />
Zest of 3 clementines<br />
Juice of 3 clementines (1/3 C)<br />
<br />
<b>Extras</b><br />
1/2 C slivered almonds<br />
1 C dried cranberries<br />
1/2 C white chocolate chips<br />
<br />
Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet ingredients into dry and fold until just combined then stir in almonds, cranberries and white chocolate chips. Spoon into greased muffin tin and bake at 375 for 30 minutes or until toothpick test comes out clean.<br />
<br />
Updated Note: This recipe was inspired/edited from the recipe I found on the bag of whole wheat pastry flour from <a href="http://blog.bobsredmill.com/recipes/cranberry-orange-almond-bread/" target="_blank">Bob's Red Mill: Cranberry Orange Almond Bread</a>. I tried to edit the recipe to provide a lower glycemic index, but I think the clementine juice, cranberries and white chocolate chips might have undone my efforts of adding fiber, and replacing the sugar with Splenda. These turned out good, just not as healthy as the <a href="http://cookbookbites.blogspot.com/2015/03/nutty-banana-blueberry-muffins.html" target="_blank">Nutty Banana-Blueberry Muffins</a>.<br />
<br />
Have a nice week!<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-73513204178813581132015-03-23T06:51:00.005-07:002015-08-30T21:26:22.404-07:00Brown Butter Oatmeal Chocolate Chip Cookies (low GI)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU7ja8mcKF7At5Yaw_jEcxgcsVpv9al1wNt23S3oygMJYTbvYOuHQ-6PNJ8YpAgeMh-UDseNMtI9Dobx_Jfd_vG2LbI4E6qTxs1tODZiPeP0uTSKFrHxjW6Pi4I3snn9cUu6TXuiRZp4/s1600/chocchipcookies.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tray of Brown Butter Oatmeal Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixU7ja8mcKF7At5Yaw_jEcxgcsVpv9al1wNt23S3oygMJYTbvYOuHQ-6PNJ8YpAgeMh-UDseNMtI9Dobx_Jfd_vG2LbI4E6qTxs1tODZiPeP0uTSKFrHxjW6Pi4I3snn9cUu6TXuiRZp4/s1600/chocchipcookies.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tray of Brown Butter Oatmeal Chocolate Chip Cookies</td></tr>
</tbody></table>
<br />
I recently met with a couple of cracker-jack dietitians and among other things we discussed foods that have a <a href="http://en.wikipedia.org/wiki/Low-glycemic_diet" target="_blank">low Glycemic Index</a>. While snacking on edamame was discussed, chocolate chip cookies <i>were not</i>--I've been researching how to make a healthier chocolate chip cookie.<i> </i>From what I can tell, being new to low GI cooking, these chewy, rich oatmeal cookies <i><u>seem</u> to fit the bill</i> <i><span style="color: #b45f06;">(Splenda vs sugar, butter, whole wheat, oat bran, brown rice, oats, walnuts and even <a href="http://www.livestrong.com/article/455377-glycemic-index-of-dark-chocolate/" target="_blank">chocolate</a>)</span></i> and they're pretty filling. I made the first tray with no nuts and my daughter commented that the combo of ingredients still made it seem like the cookie had nuts. <i><b>Everybody who tried the cookies liked them. </b></i><br />
<i><br /></i>
<i>Note: I've tried some other chocolate chip cookie recipes. If you are looking for a solid mainstream chocolate chip cookie try the <a href="http://cookbookbites.blogspot.com/2011/02/guittard-chocolate-chip-pan-cookies.html" target="_blank">Guittard Chocolate Chip Pan cookies</a> these cookies became a family favorite. I also baked <a href="http://cookbookbites.blogspot.com/2011/09/gluten-free-chocolate-chip-cookies.html" target="_blank">Gluten Free Chocolate Chip cookies</a>, but the Brown Butter Oatmeal Chocolate Chip Cookies give the Guittard cookies a run for the money, the same chocolate chips are in both recipes...</i><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ofFqGbKT7x_Q_OxoZCJOylKRG3dltIlvSXlLDhKszLMcqS0UGpfeiTfklf1-o8qxuw1c01g1YLB9ejVDnijZ-QBdpsGYIfuSXcU_ORcDjlFhXtwQRpg0jg3HbWz8XWKLpmkV2n3ydWA/s1600/cookie2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Brown Butter Oatmeal Chocolate Chip Cookie" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ofFqGbKT7x_Q_OxoZCJOylKRG3dltIlvSXlLDhKszLMcqS0UGpfeiTfklf1-o8qxuw1c01g1YLB9ejVDnijZ-QBdpsGYIfuSXcU_ORcDjlFhXtwQRpg0jg3HbWz8XWKLpmkV2n3ydWA/s1600/cookie2.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown Butter Oatmeal Chocolate Chip Cookie</td></tr>
</tbody></table>
<br />
<b>Brown Butter Oatmeal Chocolate Chip Cookies (low GI)</b><br />
1 C <a href="http://www.seriouseats.com/2015/01/how-to-make-brown-butter-technique.html" target="_blank">butter (browned)</a><br />
1 C Splenda brown sugar<br />
1/2 C Splenda white sugar (could probably go to 1/4 C)<br />
2 t vanilla<br />
2 eggs<br />
1 C brown rice (cooked)<br />
1/2 t salt (kosher)<br />
1 1/2 t baking soda<br />
1/2 t baking powder<br />
1/4 C <a href="http://www.bobsredmill.com/oat-bran-cereal.html" target="_blank">High Fiber Oat Bran Hot Cereal</a> (dry)<br />
<div>
1 - 1 and 1/2 C toasted oatmeal (I <a href="http://www.livestrong.com/article/475814-how-to-toast-oats/" target="_blank">toasted the oatmeal</a> in a dry pan)</div>
<div>
2 C whole wheat pastry flour (I used <a href="http://www.bobsredmill.com/Organic-Whole-Wheat-Pastry-Flour.html" target="_blank">Bob's Red Mill Whole Wheat Pastry Flour</a>. Keep an extra 1/4 C flour handy in case the dough is too soft)</div>
1 C walnuts (chopped and optional)<br />
<div>
1 pkg Guttiard milk chocolate chips (11 oz)<br />
<br />
<b>Here's how to put them together:</b><br />
Put the brown rice on to cook (if you don't have leftovers, this takes about 45 minutes). Work on browning the butter. When the butter has browned I put it in the fridge until I was ready to make the dough--the butter will probably still be liquid and that worked out okay. Then toast the oats. In one bowl cream the butter, and the Splenda brown sugar, and Splenda white sugar, the vanilla, eggs and salt. Next add the brown rice and stir to combine. In a separate bowl combine the baking soda, baking powder, oat bran, rolled oats and the whole wheat pastry flour. Pour the dry ingredients into the wet and stir to combine. Last of all stir in the chocolate chips and walnuts. Use a cookie dough scoop to scoop out the dough and place on the cookie sheets. Bake at 350 for 10 minutes or until the edges begin to brown.<br />
<br />
<i><span style="color: #b45f06;"><b>Note: 3/24/15</b> - The brown rice will get crunchier within 24-hours. Unfortunately it doesn't seem to stay in it's cooked state even when the cookies are stored in a plastic bag. This said the cookie stays moist and the rice creates an interesting crunch.</span></i><br />
<i><span style="color: #b45f06;"><br /></span></i>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6cay7NwBMF7kiBV4nTDug6c0qHKSWwdaDWj8aLGBitWcFewDBUfGasPcCk65Xl2MpXFMAk1eMgcs7ZJ5l0d27hegIIg5vVMXEMqCNgc30sCs2172y_ioJQ804ZKXFXZIACEG95M3KtA/s1600/cookies.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cookies in oven" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6cay7NwBMF7kiBV4nTDug6c0qHKSWwdaDWj8aLGBitWcFewDBUfGasPcCk65Xl2MpXFMAk1eMgcs7ZJ5l0d27hegIIg5vVMXEMqCNgc30sCs2172y_ioJQ804ZKXFXZIACEG95M3KtA/s1600/cookies.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookies baking at 350 degrees.</td></tr>
</tbody></table>
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<b>The Great Chocolate Chip Cookie Research Project:</b> Here are a few of the sites I used to research while pulling this recipe together. Thanks to all of these bakers for sharing what they're doing! It really helped me figure out how to combine all of these ingredients! I wasn't sure what the brown rice would do having never baked with it, but Dining with Alice was successfully baking with wild rice. Half Baked Harvest convinced me I could use more vanilla (they use 4 t!), while PJ Hamel and Joy the Baker got serious by browning the butter for their cookies. The great how to on browning butter from Serious Eats was super helpful and the All Recipes how-to on Perfect Cookies explained why baking powder would make the cookies puffy. I've linked the articles on toasting the oats, browning the butter and low GI and chocolate above.<br />
<ul>
<li><a href="http://www.halfbakedharvest.com/moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around/?utm_source=rss&utm_medium=rss&utm_campaign=moms-simple-oatmeal-chocolate-chip-cookies-best-oatmeal-chocolate-chip-cookies-around">Half Baked Harvest: Mom's Simple Oatmeal Chocolate Chip Cookies...</a></li>
<li><a href="http://www.kingarthurflour.com/blog/2014/04/28/brown-butter-chocolate-chip-cookies-with-pecans/">King Arthur Flour: Brown Butter Chocolate Chip Cookies with Pecans</a></li>
<li><a href="http://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/">Joy the Baker: The Best Brown Butter Chocolate Chip Cookies</a></li>
<li><a href="http://diningwithalice.com/twin-cities-live/wild-rice-cookies/">Dining with Alice: Wild Rice Cookies</a></li>
<li><a href="http://allrecipes.com/howto/perfect-cookies/">All Recipes: Perfect Cookies</a></li>
<li><a href="http://www.bettycrocker.com/recipes/best-whole-wheat-oatmeal-raisin-cookies/8331bf27-c5f8-4f89-8883-90296373b701">Betty Crocker: Best Whole Wheat Oatmeal Raisin Cookies</a></li>
<li><a href="https://www.thehealthychef.com/2012/01/banana-oatmeal-cookies/">The Healthy Chef: Banana + Oatmeal Cookies</a></li>
</ul>
<div>
Source for this recipe and mashup of ingredients? Suzanne Nikolaisen</div>
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Take care! I hope you enjoy the cookies if you bake them!<br />
<br />
<i><span style="color: #b45f06;"><b>Update: 8/19/15</b> - This has become a favorite cookie at our house! :)</span></i><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor%2Ftarget%3Dpost%3BpostID%3D7351320417881358113&media=https%3A%2F%2F2.bp.blogspot.com%2F-WFfyr8oKhwU%2FVQ9ctqyLfeI%2FAAAAAAAACsI%2FyZgptdubB68%2Fs1600%2Fcookie2.png&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 605px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor%2Ftarget%3Dpost%3BpostID%3D7351320417881358113&media=https%3A%2F%2F2.bp.blogspot.com%2F-WFfyr8oKhwU%2FVQ9ctqyLfeI%2FAAAAAAAACsI%2FyZgptdubB68%2Fs1600%2Fcookie2.png&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 605px; width: 40px; z-index: 8675309;"></a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-72745702869755389662015-03-11T06:35:00.003-07:002015-08-21T06:30:34.119-07:00Nutty Banana-Blueberry Muffins<div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pOi78tj_jK61Msk1l-dyBFNmXALcrqjeYUzChSItAaOjNJdjn6fO7yA-sr_E3dUl5RCn_vY4CqYFu8GFhMxWns2zHjRGqOh7l3zQfM2y7WEJQ7fgkkNr9CZvPnyNsfUQjxccIHIqD4E/s1600/muffin1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Nutty Banana-Blueberry Muffin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3pOi78tj_jK61Msk1l-dyBFNmXALcrqjeYUzChSItAaOjNJdjn6fO7yA-sr_E3dUl5RCn_vY4CqYFu8GFhMxWns2zHjRGqOh7l3zQfM2y7WEJQ7fgkkNr9CZvPnyNsfUQjxccIHIqD4E/s1600/muffin1.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Nutty Banana-Blueberry Muffin still warm with melting butter.</td></tr>
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I signed up for a 5k today. A walk/run in May (Goldilocks) as recommended by my doctor and have been researching recipes that provide more along the lines of the Low Glycemic Index.<br />
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My research led me to a popular recipe on AllRecipes: No Sugar Added Blueberry Banana Wheat Muffin, which had lots of good reviews. So I decided to give it a try, taking some of the recommendations from the reviewers and doing my own thing adding walnuts, almonds (and almond extract), chia seeds and some brown sugar Splenda. Full on sugar and syrup seem to make me sick at the moment so I'm trying out some alternatives.<br />
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The Nutty Banana-Blueberry Muffins turned out really good. The sweetness is light, but just enough. They're at their best fresh out of the oven, still warm with some butter (shown above). Since there's no salt in the recipe the taste of the butter pops. They've been a great make-ahead breakfast.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_PGKEj16B2rMY359e4QQNJ0m2gFICbEI6alznznNaCgADuc5YOpyWX85-AjnEnl62kgkpmWfZdkd8ddSPDOaHwNHQ1OThrheOgeej8CTc_xKaUPgTMIPAatHQokUIg-mtNBHLyuu5Pg/s1600/muffin3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Dry ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_PGKEj16B2rMY359e4QQNJ0m2gFICbEI6alznznNaCgADuc5YOpyWX85-AjnEnl62kgkpmWfZdkd8ddSPDOaHwNHQ1OThrheOgeej8CTc_xKaUPgTMIPAatHQokUIg-mtNBHLyuu5Pg/s1600/muffin3.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry ingredients</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5jHcoCrbGTaTVH6yskl8vlc3tgf7zPf0om_Mt9PYoY1FfZ32K3Xe1CbzXQBJ7Q9hVkdNKhZoPURPp5HJ_QfAtWPWwEWYeKLcrIm-KLiLe37vq9UYVPv-4se167NTI181cC7rsiak5dQ/s1600/muffin2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Nutty Banana-Blueberry Muffin" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5jHcoCrbGTaTVH6yskl8vlc3tgf7zPf0om_Mt9PYoY1FfZ32K3Xe1CbzXQBJ7Q9hVkdNKhZoPURPp5HJ_QfAtWPWwEWYeKLcrIm-KLiLe37vq9UYVPv-4se167NTI181cC7rsiak5dQ/s1600/muffin2.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nutty Banana-Blueberry Muffin</td></tr>
</tbody></table>
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<b>Nutty Banana-Blueberry Muffins</b><br />
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<b><i>Wet Ingredients</i></b></div>
<div>
1 C mashed bananas</div>
<div>
1 egg</div>
<div>
2/3 C water</div>
<div>
1/4 C Splenda Brown Sugar<br />
<div>
1/2 C applesauce</div>
</div>
<div>
1 t vanilla extract</div>
<div>
1/2 t almond extract</div>
<div>
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<b><i>Dry Ingredients</i></b></div>
<div>
2 1/4 C whole wheat flour</div>
<div>
2 T chia seeds</div>
<div>
1 1/2 t baking soda</div>
<div>
2 1/2 t baking powder </div>
<div>
1 C walnuts (chopped)</div>
<div>
1/4 C sliced almonds</div>
<div>
<br />
1 1/2 C frozen blueberries</div>
<div>
<b><br /></b>
<b><i>Topping</i></b></div>
<div>
1 T Brown Sugar Splenda</div>
<div>
1/8 C sliced almonds<br />
<br />
Mix the wet ingredients, then the dry in separate bowls then stir to combine. Don't over stir, then add in the nuts and blueberries. Spray Pam into the muffin pan and spoon batter out into 12 muffins (silicone muffin pan works well). Mix the topping and sprinkle over the muffins and bake at 350 degrees for 20-25 minutes. These are for high-altitude. If you are at a lower altitude use less flour. Toothpick test to make sure they're done.<br />
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Take care,<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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<br /></div>
Original/Inspiration Recipe Source: <a href="http://allrecipes.com/Recipe/No-Sugar-Added-Blueberry-and-Banana-Wheat-Muffins/Detail.aspx" target="_blank">AllRecipes: No Sugar Added Blueberry Banana Wheat Muffins</a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-42080496334350501552015-01-13T06:08:00.000-08:002015-08-21T06:31:47.205-07:00 White Hot Chocolate (To Go)<div class="separator" style="clear: both; text-align: left;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc3s16z-PDF77fNGbt4kJySZfZovta9wz2QS1KN6AwKYdGeP5R3f9-QBcdC9DhyXxOYiq51Jn8ohR2XWVJa6XVNTOZBRpNCACah24Tl_mO6N7rpTp9MdczNTW5Dm9Fxj1eQUldoqAiEs/s1600/blog2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVc3s16z-PDF77fNGbt4kJySZfZovta9wz2QS1KN6AwKYdGeP5R3f9-QBcdC9DhyXxOYiq51Jn8ohR2XWVJa6XVNTOZBRpNCACah24Tl_mO6N7rpTp9MdczNTW5Dm9Fxj1eQUldoqAiEs/s1600/blog2.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: White Hot Chocolate - Ready to head to work with a sprinkle of fresh ground nutmeg.</td></tr>
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Fluffy, coffee-house drinks may be very tempting on cold days in January. They're quick, easy, but also expensive and to be 100% honest, not as good as homemade. You can make white hot chocolate in my opinion that's even better at home. Dare I suggest--it can be a "skinny" version too. Morning's before work can often be rushed, but slowing down to make a white hot chocolate to go is a nice way to start the morning that you <i>can</i> take with you.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPAt-pWhhUPOdUZUPRwvcLxwF5y3RiPtyayJ-PRP8hGo-rVxhBRi0UX37EnvCcNPQzYyzIDk8Cm8I7y_JxqA8q5X7QXGbuoK6apicbki3aVCBjFmiK5iDlk_n_NgoovUroag_j3k2El4/s1600/blog3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPAt-pWhhUPOdUZUPRwvcLxwF5y3RiPtyayJ-PRP8hGo-rVxhBRi0UX37EnvCcNPQzYyzIDk8Cm8I7y_JxqA8q5X7QXGbuoK6apicbki3aVCBjFmiK5iDlk_n_NgoovUroag_j3k2El4/s1600/blog3.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk continuously to prevent the milk from burning onto the bottom of the pan.</td></tr>
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On a winter morning putting milk to heat on the stove, combining fresh ground nutmeg and cinnamon with <a href="https://www.guittard.com/" target="_blank">Guittard</a> white chocolate chips is comforting and worth the few minutes it takes. The chocolate melts almost instantly while you whisk the ingredients into a special white hot chocolate. The magic happens when the milk reaches a low boil--all of the ingredients fall into place.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuyjEqUbNCnucnLzzvwiDRReX6TUU_QcQyZUBeaGsO2Xs9G38A7tNOqIT65eHx65JVUyVoL6SfCqCclrtlcbMtEDuRLwDasROmf1xFxIJ-P_DeW9x-5Qa2CU98Lajlctg-lwf-xxYQC4/s1600/blog1.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicuyjEqUbNCnucnLzzvwiDRReX6TUU_QcQyZUBeaGsO2Xs9G38A7tNOqIT65eHx65JVUyVoL6SfCqCclrtlcbMtEDuRLwDasROmf1xFxIJ-P_DeW9x-5Qa2CU98Lajlctg-lwf-xxYQC4/s1600/blog1.png" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My humble opinion? The chocolate matters. These are Guittard white chocolate chips.</td></tr>
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<div class="separator" style="clear: both; text-align: left;">
The spices make this milky hot chocolate a touch cozier. They're not overpowering, and you don't really notice them, but I think it would be noticeable if they were missing. That "something" that's needed. You know? I took a travel mug of this white hot chocolate to work with me yesterday and it made my morning a little warmer. Outside it was dumping buckets of winter rain, that later turned to snow.</div>
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<b>White Hot Chocolate for Travel Mug</b><br />
1 or 2% Milk<br />
1/2 C water<br />
<div>
Pinch Nutmeg (fresh grated)<br />
Pinch Cinnamon<br />
1/2 t Vanilla</div>
<div>
1/8 C White Chocolate chips</div>
3 Splenda packets<br />
<br />
Cool Whip Lite (Optional)<br />
Sprinkle of nutmeg (Optional)<br />
<br />
Fill travel mug just under 2/3rd's full of milk. Add water to bring liquid to about an inch below the container top then pour into a small pan. Add spices, vanilla, white chocolate chips and Splenda while whisking continuously, bringing to a low boil to combine. Pour white hot chocolate back into the travel mug and top with Cool Whip Lite and a sprinkle of nutmeg.<br />
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Recipe inspired but a little different than: <a href="http://www.laughwithusblog.com/how-to-make-vanilla-milk/" target="_blank">How to Make Vanilla Milk</a> and <a href="http://alotlikemartha.blogspot.com/2011/03/homemade-white-hot-chocolate.html" target="_blank">Homemade White Hot Chocolate</a> and reviewing several other white hot chocolate recipes that were similar to these too on Pinterest.<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-2bB761X3Cqc%252FVLUbet9qfpI%252FAAAAAAAACo0%252Fy0lIIlIZv_w%252Fs1600%252Fblog1.png%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 1004px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-2bB761X3Cqc%252FVLUbet9qfpI%252FAAAAAAAACo0%252Fy0lIIlIZv_w%252Fs1600%252Fblog1.png%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 1004px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-2bB761X3Cqc%252FVLUbet9qfpI%252FAAAAAAAACo0%252Fy0lIIlIZv_w%252Fs1600%252Fblog1.png%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 1004px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D6248862649042388690%23editor&media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F2.bp.blogspot.com%252F-2bB761X3Cqc%252FVLUbet9qfpI%252FAAAAAAAACo0%252Fy0lIIlIZv_w%252Fs1600%252Fblog1.png%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&xm=h&xv=sa1.35&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 115px; opacity: 0.85; position: absolute; top: 1004px; width: 40px; z-index: 8675309;"></a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-2103754894406075582014-12-05T07:09:00.000-08:002015-08-21T06:33:14.649-07:00Peanut Butter & Blueberry Smoothie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QObnBuG78zTYhjVY_eNIs-5iaUJQnejEXiP2fzL2Nodo1BY-kQcDZvD8g58rMVy0ColXEhDx92DWOfxTkAVIIurd7bMTmgsBdNI7c3OP9RPlgjmwxUEP_ViKExdmud8N-CQ-MobDFKM/s1600/smoothie.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6QObnBuG78zTYhjVY_eNIs-5iaUJQnejEXiP2fzL2Nodo1BY-kQcDZvD8g58rMVy0ColXEhDx92DWOfxTkAVIIurd7bMTmgsBdNI7c3OP9RPlgjmwxUEP_ViKExdmud8N-CQ-MobDFKM/s1600/smoothie.png" width="303" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Peanut Butter & Blueberry Smoothie in a travel mug ready to go.</td></tr>
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<h4>
Peanut Butter & Blueberry Smoothie</h4>
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Long ago and across town, there used to be a crêperie that made crepes to order. One option was peanut butter and blueberries. So very good! This morning I put said ingredients (not the crepes) in the blender and created a smoothie--instantly transported by taste back to the trendy little neighborhood crêperie and good memories of visiting the shop with my family.<br />
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After I poured a serving of the Peanut Butter & Blueberry smoothie into a travel mug to take to-go, I poured a taste and it was indeed a splendid concoction for a blueberry and peanut butter fan like myself. If you like this combo, I bet you'll like this too. :) </div>
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Then I poured the last bit for my dachshund. He's a huge smoothie fan and this one was no exception. He's now content and taking his first morning nap.</div>
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Enjoy!</div>
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<b>Peanut Butter & Blueberry Smoothie</b></div>
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<div>
1/2 C blueberries (frozen)</div>
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1 Chobani blueberry yogurt</div>
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1 T Blueberry jam</div>
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2 T Peanut butter</div>
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1 banana</div>
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1 C ice</div>
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1/3 C milk</div>
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1/2 C water</div>
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2 packets of Splenda</div>
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Put the ingredients in the blender and blend until smooth, serve immediately. </div>
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Source: Suzanne Nikolaisen<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
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Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-43522472938845046702014-11-01T17:24:00.003-07:002015-08-21T06:35:25.944-07:00Pumpkin Muffins (Lowfat)<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGKJV5ZhOuyKwYGB7b6UDA_82QgTnzBFysyp2wovzrRAgefaBw6y5EK1_B1a-AFJDXQcaIMDvcOTqn1nDtsnWLHXL1fX1P3hNlOaNdyKKWyAWS4du6PYp_1-XmAdqAu0LNgltQCQTHQs/s1600/leaves.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="autumn leaves" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSGKJV5ZhOuyKwYGB7b6UDA_82QgTnzBFysyp2wovzrRAgefaBw6y5EK1_B1a-AFJDXQcaIMDvcOTqn1nDtsnWLHXL1fX1P3hNlOaNdyKKWyAWS4du6PYp_1-XmAdqAu0LNgltQCQTHQs/s1600/leaves.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Autumn leaves, these are so brilliant every year!</td></tr>
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I've been looking for lighter recipes for go-to favorites and found one that is a lot lighter than <a href="http://cookbookbites.blogspot.com/2009/12/brass-sisters.html" target="_blank">Heirloom Pumpkin Walnut Muffins</a>. This recipe for Pumpkin Muffins calls for no butter, milk or eggs. Since it was Halloween I kicked the recipe up with Guittard Vanilla-Milk chips and walnuts. (The white chocolate chips were awesome with pumpkin in the <a href="http://cookbookbites.blogspot.com/2010/01/buttermilk-pumpkin-pancakes.html" target="_blank">Buttermilk Pumpkin Pancakes</a>.)</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWSN6s_JobHGk90W6hzpmdPJpQCzBvvag2BZeGdAb6AnrtjW3aU9xTkLNJ9P_E34j7xBE63y04X2tSjsgVGXepcRbS2Dh9rsHFWLlrjMDa7tsZ1wDQfk_-gRoPcuNm4uxwjKtA-eZUI4/s1600/ingredients.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Putting the muffins together." border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfWSN6s_JobHGk90W6hzpmdPJpQCzBvvag2BZeGdAb6AnrtjW3aU9xTkLNJ9P_E34j7xBE63y04X2tSjsgVGXepcRbS2Dh9rsHFWLlrjMDa7tsZ1wDQfk_-gRoPcuNm4uxwjKtA-eZUI4/s1600/ingredients.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Putting the muffins together.</td></tr>
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This recipe works with just the pumpkin, the cake mix and the water.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEh0ullkV0g490153tc0KwzYEACvwF3-RYEqdxGhlVTYrIQ_Zxju20mr9dT0JJ-tyHEh2CSGpBT3UHLMtVYtSAhJ4NmMCNPjo3L4wqwg8bSuDFkd5kOZWi0JngwQpgow1S0j8Ng8XqQo/s1600/muffins.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Pumpkin Muffins" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmEh0ullkV0g490153tc0KwzYEACvwF3-RYEqdxGhlVTYrIQ_Zxju20mr9dT0JJ-tyHEh2CSGpBT3UHLMtVYtSAhJ4NmMCNPjo3L4wqwg8bSuDFkd5kOZWi0JngwQpgow1S0j8Ng8XqQo/s1600/muffins.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites: Pumpkin Muffins (Recipe Review)</td></tr>
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<b>Pumpkin Muffins</b></div>
1 15 oz can of pureed pumpkin<br />
1 Package spice cake mix<br />
2/3-1 C water<br />
<span style="color: #b45f06;">1/2 C Vanilla chips (white chocolate chips)*</span><br />
<span style="color: #b45f06;">1 C Walnuts (chopped)*</span><br />
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Combine ingredients and mix well. I think (I was going for the traditional muffin batter consistency and added a little too much water and they came out a touch under done, so you might go for a little thicker batter--that you'll get with the measurement above.) Spray the muffin tin with butter flavored Pam and bake 20-ish minutes or until a toothpick test comes out clean.<br />
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<span style="color: #b45f06;">*Optional ingredients.</span><br />
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Original Recipe Source: <i>The Better Baker</i>, Lowfat Pumpkin Spice Muffins<br />
<a href="http://thebetterbaker.blogspot.com/2010/01/lowfat-pumpkin-spice-muffins-yum.html">http://thebetterbaker.blogspot.com/2010/01/lowfat-pumpkin-spice-muffins-yum.html</a><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-84916554709241212192014-10-21T07:32:00.005-07:002015-08-21T06:36:39.114-07:00Smoothie: Banana CupcakeI reached for some yogurt goodness today. Gotta run, but this is perfect for on-the-go. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1ciQ7fQET3NTaaDS-E1Jm4Rj5czSqPfwhc0ebImw7yrFaWpjG9HREGck2XcQ2CidiCep7xPPwRuVKeAYqVhnUGb7Pb1CgB_nYtlxBvxnEl29oW-rkZWcWZyClareONkzW7__XjE78gI/s1600/smoothie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Cookbook Bites Smoothie: Banana Cupcake" border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1ciQ7fQET3NTaaDS-E1Jm4Rj5czSqPfwhc0ebImw7yrFaWpjG9HREGck2XcQ2CidiCep7xPPwRuVKeAYqVhnUGb7Pb1CgB_nYtlxBvxnEl29oW-rkZWcWZyClareONkzW7__XjE78gI/s1600/smoothie.png" title="" width="400" /></a></div>
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<h4>
<b>Smoothie: Banana Cupcake</b></h4>
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2 C ice cubes<br />
1 C water<br />
1 & 1/2 banana<br />
1 Yoplait Light: Boston Cream Pie yogurt (2 points)<br />
1 package WW Smoothies mix: Greek Yogurt & Honey (2 points)<br />
1/16th tsp (Tiny, tiny bit, couple of drops) of almond flavoring<br />
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Blend ingredients together and serve immediately. (4 WW points, 24 ounces)<br />
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Recipe by Suzanne Nikolaisen<br />
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Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-65287780271360233442014-10-16T06:21:00.000-07:002015-08-21T06:51:08.839-07:00Quick Iced Tea (To-Go) <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrHWupLoyLgjGeEnc4CTrYYof89MvfK7jiI7fBA3lbWryoGWzLGg48nbkUsIv7owHC1A3aiMD38VPux7vYptgazsXBEUaIADsAf30Zp-lBl5bR6JA4Acds5CTnVg4S7nQFjptxBLagq8/s1600/tea3.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Tree with sunrise" border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGrHWupLoyLgjGeEnc4CTrYYof89MvfK7jiI7fBA3lbWryoGWzLGg48nbkUsIv7owHC1A3aiMD38VPux7vYptgazsXBEUaIADsAf30Zp-lBl5bR6JA4Acds5CTnVg4S7nQFjptxBLagq8/s1600/tea3.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was the sunrise yesterday. Beautiful!</td></tr>
</tbody></table>
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Homemade iced tea is kind of a grass-roots thing <span style="color: #b45f06;"><i>we</i></span> can do to make a smaller footprint AND drink more water. Win-win! <span style="color: #b45f06;"><i>Go you! Go us!</i></span> :) A "coffee-shop rebellion?" If only they didn't sell those lovely breakfast sandwiches, pastries, and have such nice atmosphere!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HNTq2yE5kji-Kff3M3VdegUxahpMxzlKFzZNprSRI8lBSDfRWcCQhDQfgtsoVWEFPHXNijFHYp7z7BiCtZ_05S6eD3oq7Bb3HEboM0ojuH1TPOvCI-KsU75X8vOpJzyZ2VFUE5qb29c/s1600/tea4.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Backpack with travel mug of iced tea to go" border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1HNTq2yE5kji-Kff3M3VdegUxahpMxzlKFzZNprSRI8lBSDfRWcCQhDQfgtsoVWEFPHXNijFHYp7z7BiCtZ_05S6eD3oq7Bb3HEboM0ojuH1TPOvCI-KsU75X8vOpJzyZ2VFUE5qb29c/s1600/tea4.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">On my way to work. In the parking lot with travel mug of iced tea.</td></tr>
</tbody></table>
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This method of iced tea is super easy and calls for a reusable travel mug<i> (no paper cup sent to the landfill)</i>, tap water and a bag of your favorite tea <i>(which I believe is biodegradable: plant matter+paper)</i>. You don't have to drive anywhere to get it <i>(no additional carbon emissions from your car per-serving)</i>. Most travel mugs seem to hold about 16-20 ounces of fluid/water.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLaI_zWtyLlMBRIuL7psfE2s8dwQbNVbYOLe8ZuYZrcOhHUQfdWqxju1mRc-22ekcod0YKY3dpbtlitJMJ6rbqzMt_ezpHhU8N5bLnIP6CioO8MdjQJp1rSckNUurSZ7zm25Lmr_Uf64/s1600/tea2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="One of the last roses of summer." border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLaI_zWtyLlMBRIuL7psfE2s8dwQbNVbYOLe8ZuYZrcOhHUQfdWqxju1mRc-22ekcod0YKY3dpbtlitJMJ6rbqzMt_ezpHhU8N5bLnIP6CioO8MdjQJp1rSckNUurSZ7zm25Lmr_Uf64/s1600/tea2.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the last roses of summer? Looked like a watercolor painting to me.</td></tr>
</tbody></table>
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When we make our own tea at home we can choose to go herbal or caffeinated and we know what flavor we're getting. <i><span style="color: #b45f06;">(There's no weirdness like the "cutting-edge" flavors at the coffee shops. The last time I ordered an iced tea from a coffee shop I ordered blueberry tea and it had a nasty sage(?) flavor as well. The tea wasn't even drinkable. I dumped it out thinking "What a waste of money! I've got to be able to </span></i><i><span style="color: #b45f06;">make this better myself, at home.")</span></i> Making tea to-go at home is a snap and we get to <i>enjoy the "<span style="color: #b45f06;">fruits</span>" of our labor (fruit tea... ha!) </i>Oye! It's too early for puns! Enjoy!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGh6gLNw-1M56RFMxNvU0PP3ZoYmj40-uQ-DXiSkN4AyeCLc2vgAa0gzAEwoZc8JyxnvCzqspQUveEYZVeA2fUE7wmMc2vKI-0VBbosiezs_fmIAGUvRBxvLSSwb11hRcIMVpmHxDvlM/s1600/tea1.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="Iced tea to go" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGh6gLNw-1M56RFMxNvU0PP3ZoYmj40-uQ-DXiSkN4AyeCLc2vgAa0gzAEwoZc8JyxnvCzqspQUveEYZVeA2fUE7wmMc2vKI-0VBbosiezs_fmIAGUvRBxvLSSwb11hRcIMVpmHxDvlM/s1600/tea1.png" title="" width="286" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Iced tea that brews while you're on the go.</td></tr>
</tbody></table>
<b>Iced Tea (To-Go)</b><br />
1 Tea bag (your flavor of choice)<br />
16 oz.+ cold tap water<br />
Sweetner (2-3 packets of Splenda, optional)<br />
1 Travel mug<br />
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Get your favorite travel mug and fill it with cold tap water (or drinking water). Add 1 tea bag of your choice. I tend to use fruit flavors like blueberry or strawberry. Add sweetener if needed and add the lid to the container. Allow to steep approximately 15-30 minutes before drinking. (Just leave the tea bag in. There's less fuss, and with the blueberry and strawberry, it doesn't seem to affect the flavor and the tea bag seems to stay out of the way while drinking.) I make this before I leave for work and by the time I get to the office, it's ready to drink. (Option: Try 2 tea bags with different flavors like white tea and peach and see what you think.)<br />
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Suz<br />
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<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
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P.S. About the spotted tea pot...<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><span style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="http://www.amazon.com/The-Cupcake-Tree-Other-Silly-ebook/dp/B00PGQMZ88" target="_blank"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi5oSRrrd6nSVajhGMvTU3U_2iG61wQGp3F6A5c4r7K4-qzYnc1bYFdX8Gupd6ZJwrf55chNVm4DK1Hldti5Q3o8kCIUHI73fMsXXOc6EE4XVwgXqEjlN28k-cDwMmzekdzWJIvDGn_XA/s1600/fgp_ct_teapot.png" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.amazon.com/The-Cupcake-Tree-Other-Silly-ebook/dp/B00PGQMZ88" target="_blank">Polka-dotted teapot from my children's book<br />"The Cupcake Tree & Other Silly Poems for Silly You"</a></td></tr>
</tbody></table>
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<h4>
The Cupcake Tree (Children's Poems)</h4>
I illustrated the polka-dotted pot of tea for a children's books of poems<i> <a href="http://www.amazon.com/The-Cupcake-Tree-Other-Silly-ebook/dp/B00PGQMZ88" target="_blank">The Cupcake Tree & Other Silly Poems for Silly You</a></i> that I wrote and illustrated for my daughter which is now available on the Kindle for $2.99. You can see some of my other art at the <a href="http://fabledgardenpress.blogspot.com/2014/09/wildflowers-fabled-garden-press-art.html" target="_blank">Fabled Garden Press</a> blog.<br />
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Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
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Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-35399246366639027792014-10-04T09:56:00.000-07:002015-08-21T09:26:43.678-07:00"B" is for Banana Bread (and Bigfoot)<h4>
Banana Bread</h4>
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My daughter's friend stayed over, so I made some banana bread for breakfast. When I went to look for the recipe on Cookbook Bites I realized I hadn't actually posted my favorite recipe to the blog so I grabbed my camera to remedy this. (Recipe below)<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlQcPpBODMfiRSj1JssRCX09Nr4v9LrriqlWG7-9hEgwJFbrv9YkYTvz_ZhLtZtL1B-JwAc_AaiC9n37dqk9gtH6atK49bg_h9leuxqisWH6C0-ha2I9xvtMcnFdXo-RkMN2Ijk4C6ts/s1600/vanilla.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Extra Rich Vanilla Extract" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlQcPpBODMfiRSj1JssRCX09Nr4v9LrriqlWG7-9hEgwJFbrv9YkYTvz_ZhLtZtL1B-JwAc_AaiC9n37dqk9gtH6atK49bg_h9leuxqisWH6C0-ha2I9xvtMcnFdXo-RkMN2Ijk4C6ts/s1600/vanilla.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Extra Rich Vanilla Extract</td></tr>
</tbody></table>
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While the banana bread was baking, I went to work on the cover art for an ABC book I've been working on with Matt Smith. The book is called <b><i><a href="http://www.amazon.com/Bigfoot-ABC-Book-Wonderful-Creatures-ebook/dp/B00QVGTOJU" target="_blank">"B" is for Bigfoot, an ABC Book of Wonderful Creatures</a></i></b> that will be available to preorder in November as an eBook. I've been busting a move getting the art finished and have love, love, loved working on this project! We have an editorial review coming in about a week for final changes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Lx85p8yjLkS78KlgpqoWxl8wF-acYVOeAYTrb6eyQoqb2MUxWnUjsf7NydLGpVu5SEEVVccq_gqz1ECQtBpgCcH8m0zHl6-PvWDT7n2qvZaSklxjw0E8vk8IZip6rwKaPK15zx90WeE/s1600/coverdraft.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="B is for Bigfoot, cover sketch" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Lx85p8yjLkS78KlgpqoWxl8wF-acYVOeAYTrb6eyQoqb2MUxWnUjsf7NydLGpVu5SEEVVccq_gqz1ECQtBpgCcH8m0zHl6-PvWDT7n2qvZaSklxjw0E8vk8IZip6rwKaPK15zx90WeE/s1600/coverdraft.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B is for Bigfoot children's ABC book, early cover sketch</td></tr>
</tbody></table>
My drawing teacher in college suggested I create something like a children's book... so, I've been working on this since last winter creating letters to go with my favorite legendary monsters as a fun way to introduce the storybook of world myth (so-to-speak) to kids as they're learning their letters. It's fun to watch shows like <a href="http://en.wikipedia.org/wiki/Finding_Bigfoot" target="_blank"><i>Finding Bigfoot</i></a> and <i><a href="http://en.wikipedia.org/wiki/Destination_Truth" target="_blank">Destination Truth</a>---</i>and years ago <i><a href="http://en.wikipedia.org/wiki/In_Search_of..._(TV_series)" target="_blank">In Search of</a></i> with Leonard Nimoy. I'm guessing there are other cryptozoology fans out there because they're still making these shows. ???<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrEYxLCrd0lhfVRLBHmeaGRNI7rNzEB09nJz1m21nCilM1LO0dLYZ_jE9eekIJPWRPBBCXVwzLHKAAPeYACbbw_uXAsltadXwL3OahlJeoKMNsOzByhBnc9kUaNKKejsvrDRaqSDxYbE/s1600/bisforbigfoot.png" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img alt="B is for Bigfoot children's ABC book cover drawing ready to finalize" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtrEYxLCrd0lhfVRLBHmeaGRNI7rNzEB09nJz1m21nCilM1LO0dLYZ_jE9eekIJPWRPBBCXVwzLHKAAPeYACbbw_uXAsltadXwL3OahlJeoKMNsOzByhBnc9kUaNKKejsvrDRaqSDxYbE/s1600/bisforbigfoot.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">B is for Bigfoot ABC book cover drawing ready to finalize in ink and add color.</td></tr>
</tbody></table>
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Update: <i><a href="http://www.amazon.com/Bigfoot-ABC-Book-Wonderful-Creatures-ebook/dp/B00QVGTOJU" target="_blank">B is for Bigfoot and ABC Book of Wonderful Creatures</a></i> is available for $2.99 on Kindle.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGWdy7fSx20mFZufAVBvz1JsSFhVXDNE6FQOP1tlmNy4u08U-5Xokd7nYsySQFSO4uGF7FFSfF1KaFlNNFIjQg95BwFO3z2Eb20rxLOd68Jyz-NEsj2BaV0g_bp5C37IeyeuJ_ZRx_ec/s1600/bananabread.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Fresh baked banana bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlGWdy7fSx20mFZufAVBvz1JsSFhVXDNE6FQOP1tlmNy4u08U-5Xokd7nYsySQFSO4uGF7FFSfF1KaFlNNFIjQg95BwFO3z2Eb20rxLOd68Jyz-NEsj2BaV0g_bp5C37IeyeuJ_ZRx_ec/s1600/bananabread.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites Recipe Review of Banana Bread</td></tr>
</tbody></table>
<b><br /></b>
<b>Banana Bread</b><br />
1 C walnuts (optional, I didn't have any)<br />
1 3/4 C (Plus 1 heaping T, high altitude) all-purpose, unbleached flour<br />
3/4 C sugar<br />
1 t baking powder<br />
1/2 t baking soda<br />
1/2 t salt<br />
1 t cinnamon<br />
2 eggs<br />
1/2 C butter, melted (Cooled)<br />
3 very ripe bananas, mashed (about 1-1/2 cups)<br />
1 t vanilla<br />
<br />
Combine the walnuts, flour, sugar, baking powder, baking soda, salt and cinnamon in a separate bowl. Next melt the butter and cool. In a separate bowl combine the eggs, butter, mashed bananas and vanilla. Add the wet mixture to the dry and combine. Prepare 1 loaf pan. Pour batter into the pan and bake at 350 for 55 minutes (or until a toothpick test comes out clean). Let the loaf of banana bread cool a few minutes then slice to serve.<br />
<br />
Recipe Source: <a href="http://www.joyofbaking.com/breakfast/BananaBread.html" target="_blank">Banana Bread Recipe & Video by Stephanie Jaworski, Joy of Baking.com</a><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
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Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-74948405996072537572014-06-15T09:30:00.000-07:002015-08-30T21:25:29.473-07:00Mini-Chocolate Chip Coconut Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2oyu1F-PnF2RXEXzvN1Evxh8TI2kRZGqLXmCrN-q5qz6gx8160iugxLQPLUTYuiYl3vBEzsx07YCFhzVXmbyZfipnyIcUxHV5zqPxXSmzRGJsX-F4owEe4SruKCC-OgA-bfYOACJR4o/s1600/cookie_crop.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Mini Chocolate Chip Coconut Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2oyu1F-PnF2RXEXzvN1Evxh8TI2kRZGqLXmCrN-q5qz6gx8160iugxLQPLUTYuiYl3vBEzsx07YCFhzVXmbyZfipnyIcUxHV5zqPxXSmzRGJsX-F4owEe4SruKCC-OgA-bfYOACJR4o/s1600/cookie_crop.png" title="" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites Recipe Review: Mini-Chocolate Chip Coconut Cookies</td></tr>
</tbody></table>
<br />
I was looking for a <i>healthier</i> oatmeal cookie recipe and found one on Earth Balance's website. I had to make a few edits--I didn't have gluten free oat flour on hand for example, but I think they turned out to be a good, solid oatmeal cookie--made without butter. They are soft and a little dry, but have the perfect texture to go with a small cup of milk. (I may try adding chopped walnuts next time.) If you make them, please let me know what you think.<br />
<br />
<h4>
<b>Mini-Chocolate Chip Coconut Cookies</b></h4>
2/3 C Unbleached Flour (+1-2 T if batter is too moist)<br />
1/3 C Whole Wheat Flour<br />
1 1/2 C Rolled Oats<br />
1/2 C Shredded Coconut<br />
1 T Cornstarch<br />
1/2 t Baking Powder<br />
1/4 t Kosher Salt<br />
1/8 t Cinnamon<br />
1/3 C Sugar<br />
1/4 C Brown Sugar (unpacked)<br />
1 t Vanilla (maybe add another 1/2 t)<br />
1/4 C Earth Balance Natural Buttery Spread (softened/melted)<br />
1/4 C applesauce<br />
2 Egg Whites<br />
2 T Mini Chocolate Chips (This is really all you need. The chips divide and conquer and are well-represented in all of the cookies.)<br />
<br />
Mix the flour, oats, coconut, cornstarch, baking powder, salt and cinnamon together. In a separate bowl blend together the sugar, brown sugar, vanilla, Earth Balance Buttery Spread, applesauce and egg whites. Mix the dry ingredients into the wet ingredients. Fold in the mini chocolate chips. The batter will be very soft. Use a cookie scoop to portion out the 24 (small) cookies. Bake at 350 for 15 minutes.<br />
<br />
Weight Watchers: 2 points a piece for 24 cookies<br />
<br />
Recipe Source: <a href="http://mjr.earthbalancenatural.com/recipe/gluten-free-vegan-chocolate-coconut-oatmeal-cookies/" target="_blank">Earth Balance: Gluten-Free Vegan Chocolate Coconut Oatmeal Cookies</a><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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<br />Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-5580612536748781942013-12-15T07:44:00.001-08:002015-08-21T07:02:29.874-07:00Oyster Stew<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazrHaPOutGQHyz_m42rSY5Jy2fQxxA4ZLHXoCxvZqXkXOT7ZvBuvtUD6s3u00_4DXHR9VjKyr7w9G5w3Xvbceq_frKU-U7eTSNz4wgkEAKMT-FfoK4Kt8bq3ChawLE4biEkEFemCeXKU/s1600/oysterstew.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Oyster Stew" border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazrHaPOutGQHyz_m42rSY5Jy2fQxxA4ZLHXoCxvZqXkXOT7ZvBuvtUD6s3u00_4DXHR9VjKyr7w9G5w3Xvbceq_frKU-U7eTSNz4wgkEAKMT-FfoK4Kt8bq3ChawLE4biEkEFemCeXKU/s400/oysterstew.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oyster stew in the fridge.</td></tr>
</tbody></table>
<br />
During the last year or so Campbell's stopped making Oyster soup. My husband wrote to them to find out where it had gone. Yesterday he made oyster stew from scratch using a recipe he found at AllRecipes.com. You can find the original recipe below. We're landlocked so he did it a little differently, using canned oysters. To get the oysters ready he strained them using a fine mesh strainer, saving the juice. He did this to check for any shell remnants to ensure they didn't end up in the soup. He cut the oysters into bite sizes and then added them back to the liquid he had strained off and added them to the soup as directed by the original recipe.<br />
<br />
<b><a href="http://allrecipes.com/recipe/oyster-stew/" rel="" target="_blank">AllRecipes.com: Oyster Stew</a></b><br />
Submitted By: Buddy Sizemore<br />
Prep Time: 15 Minutes<br />
Cook Time: 20 Minutes<br />
Ready In: 35 Minutes<br />
Servings: 4<br />
<br />
INGREDIENTS:<br />
1/2 cup butter<br />
1 cup minced celery<br />
3 tablespoons minced shallots<br />
1 quart half-and-half cream<br />
2 (12 ounce) containers fresh shucked oysters, undrained<br />
salt and ground black pepper to taste<br />
1 pinch cayenne pepper, or to taste<br />
<br />
DIRECTIONS:<br />
1. Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.<br />
2. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.<br />
<br />
ALL RIGHTS RESERVED © 2013 Allrecipes.com<br />
Printed from Allrecipes.com 12/15/2013<br />
<div>
<br /></div>
<div>
<a href="http://allrecipes.com/recipe/oyster-stew/">http://allrecipes.com/recipe/oyster-stew/</a><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
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Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com2tag:blogger.com,1999:blog-6248862649042388690.post-21113324629607544062013-11-24T10:15:00.001-08:002015-08-21T10:52:19.548-07:00Almond Granola<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g-BdHtwsGSTBxo_dXsbEwM9jJ0IDZj12nw6yRvHB6EPPX_Mnuko80QEBsDJlmvreXH1fOUC7bwhL0i6725TKPxh_zmvdBnpx31t2Gbwqo_c8NHgmqF3T-vl8oj_l7eR748DafdFr078/s1600/granola.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Almond granola in milk" border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g-BdHtwsGSTBxo_dXsbEwM9jJ0IDZj12nw6yRvHB6EPPX_Mnuko80QEBsDJlmvreXH1fOUC7bwhL0i6725TKPxh_zmvdBnpx31t2Gbwqo_c8NHgmqF3T-vl8oj_l7eR748DafdFr078/s400/granola.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cookbook Bites (adapted recipe) Almond Granola</td></tr>
</tbody></table>
I know it's been a while since my last post. I've been taking some classes at the local community college, so thanks for bearing with me. I should actually be working on my final for my drawing class, but instead I'm saving the recipe so you and I will both have it going forward! :) So, it's pics from my phone and a quick post!<br />
<br />
Are you a granola fan? Check out my <a href="http://cookbookbites.blogspot.com/2011/05/chocolate-granola.html" target="_blank">chocolate granola recipe</a> too, it's really good!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8k7TWLWfPhqcNM9zwkrpLkOz86pDiIBwo12sPFWrdZ7W3yBKC16Ck4H0HLoq1HhoZAZtoSBAvvmCjc9EbJqpOOPeo-aInIj5pDi-9K5Sf5dD1HOrY93I9-fxzzmI4LZXE_mEHpXsLzM/s1600/almondgranola.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Almond granola on baking sheet" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8k7TWLWfPhqcNM9zwkrpLkOz86pDiIBwo12sPFWrdZ7W3yBKC16Ck4H0HLoq1HhoZAZtoSBAvvmCjc9EbJqpOOPeo-aInIj5pDi-9K5Sf5dD1HOrY93I9-fxzzmI4LZXE_mEHpXsLzM/s400/almondgranola.png" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Almond granola on baking sheet</td></tr>
</tbody></table>
<br />
<b>Almond Granola</b><br />
4 C old fashioned oats<br />
1 1/3 C sliced almonds<br />
1/2 C (heaping - probably + 3T) sweetened shredded coconut<br />
1 t cinnamon<br />
1/2 t kosher salt<br />
3 T butter<br />
1/4 C vegetable oil<br />
1/4 C honey<br />
1/2 C brown sugar<br />
1 teaspoon vanilla bean paste<br />
2 T butter<br />
1/4 t almond flavor<br />
<br />
Adjust your rack to be in the middle of your oven. Oven should be preheated to 325 degrees. Butter a jelly roll pan to prepare the pan. In a large bowl add oats, almonds, coconut, cinnamon and salt and stir to combine.<br />
<br />
Take a middle size pan and add butter, oil, honey and brown sugar (wait on the vanilla and almond flavor). Whisk gently to combine and stir regularly as you bring it to a gentle boil. Add in the vanilla bean paste and stir to combine.<br />
<br />
Next pour the mixture over the oat/almond/coconut combo and stir/toss to combine. Get everything coated with the sauce.<br />
<br />
Melt the 2 T butter and add the almond flavoring to it and drizzle over the oat combo and stir to combine.<br />
<br />
Pour and then spread the oatmeal mixture onto the jelly roll pan. Bake 30 minutes. (Stir/turn over mixture at 10 and 20 minutes. This ensures everything toasts and turns golden.) Remove from oven and let it cool. While it's still warm, you might want to ensure it comes off the pan easily with a spatula. Try to leave some in big chunks they will probably break apart in storage.<br />
<br />
Source: Adapted from <a href="http://joythebaker.com/2011/01/toasted-almond-granola/" target="_blank">Joy the Baker</a> who got it from <a href="http://www.marthastewart.com/350022/almond-coconut-granola" target="_blank">Martha Stewart</a><br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-2409958547884699052013-05-27T12:30:00.000-07:002015-08-21T07:07:56.965-07:00Day-Old "Doughnut" Bread PuddingI recently went back to college part time and my first class was a communications class. The final project was a group project and we chose to focus on doughnuts. My portion of the presentation was researching the history of doughnuts. I had never heard of <a href="http://ephemeralnewyork.wordpress.com/tag/olykoeks/" target="_blank">Olykoeks</a>, the Red Cross' <a href="http://www.saveur.com/article/Kitchen/Donut-Planet" target="_blank">Donut Dollies</a>, or the Salvation Army's <a href="http://blog.salvationarmyusa.org/2010/05/10/nsaw-fact-of-the-day-the-salvation-armys-role-in-donut-history/" target="_blank">Doughnut Lassie's</a>. With today being Memorial Day it seemed like a good time to remember these women and how they helped during World War I, World War II and the Vietnam War.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI3HDj5EOmUifJ_8toe-NCcvzmnV9A3CfGCv6y-M0_dQl5PavTF9iNh1-r-zxTWDa0P13RRUFDcQmBKVZzKklalM1LDvgJUNmzn07vUuKLwc8UnTisTC7NzeFCQCorXEn2iAGS8JvKBs/s1600/donutday1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNI3HDj5EOmUifJ_8toe-NCcvzmnV9A3CfGCv6y-M0_dQl5PavTF9iNh1-r-zxTWDa0P13RRUFDcQmBKVZzKklalM1LDvgJUNmzn07vUuKLwc8UnTisTC7NzeFCQCorXEn2iAGS8JvKBs/s400/donutday1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salvation Army, Doughnut Lassie with troops.*</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQdZCyhwv_VceAVTUIdoOIrPsuMzchzZvvgMGRVNezE6hyftBaU-kcDxdnvi24W9RXcj2ub3CYh5c4-VnZ7UgKeKZ0WUQWxvc2cbABLNm3WR6qR1wLqbiuRwgDG2ScwNfVr4OXUkWx7Q/s1600/ww-1-wounded-soldier-and-doughnut-girls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJQdZCyhwv_VceAVTUIdoOIrPsuMzchzZvvgMGRVNezE6hyftBaU-kcDxdnvi24W9RXcj2ub3CYh5c4-VnZ7UgKeKZ0WUQWxvc2cbABLNm3WR6qR1wLqbiuRwgDG2ScwNfVr4OXUkWx7Q/s400/ww-1-wounded-soldier-and-doughnut-girls.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h3>
<span style="font-weight: normal;"><span style="font-size: x-small;">Wounded soldier with doughnut girls during World War I.*</span></span></h3>
</td></tr>
</tbody></table>
<div style="text-align: center;">
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<br />
<span style="font-size: x-small;">"</span><span style="font-size: x-small;">Did You Know? The Army's Sweet Role in Doughnut History?" Salvation Army USA</span></div>
<div>
<br /></div>
<div>
<b>Read more about Donut Dollies & Doughnut Lassies</b></div>
<div>
<ul>
<li><a href="http://www.donutdolly.com/id4.htm" target="_blank">American Red Cross Vietnam Donut Dollies</a></li>
<li><a href="http://www.war-veterans.org/Redcross.htm" target="_blank">Doc’s Donut Dollies Tribute</a></li>
<li><a href="http://en.wikipedia.org/wiki/A_Touch_of_Home:_The_Vietnam_War's_Red_Cross_Girls" target="_blank">A Touch of Home: The Vietnam War’s Red Cross Girls</a> </li>
<li><a href="http://blog.salvationarmyusa.org/tag/doughnut-lassies/" target="_blank">NSAW Fact of the day: The Salvation Army’s Role in Doughnut History</a></li>
</ul>
<div>
<b>Other Articles About Doughnut History</b></div>
</div>
<ul>
<li><a href="http://www.saveur.com/article/Kitchen/Donut-Planet" target="_blank">Donut Planet, Saveuer</a></li>
<li><a href="http://ephemeralnewyork.wordpress.com/tag/olykoeks/" target="_blank">The Tasty Food of a Colonial Dutch New Year’s Day</a></li>
<li><a href="http://whatscookingamerica.net/History/NavajoFryBread.htm" target="_blank">Navajo Fry Bread History – Indian Tacos History</a></li>
<li><a href="http://www.cakespy.com/blog/2011/1/26/holey-grail-why-do-doughnuts-have-holes.html" target="_blank">Holey Grail: Why Do Doughnuts Have Holes</a></li>
<li><a href="http://www.smithsonianmag.com/history-archaeology/object_mar98.html" target="_blank">The History of the Doughnut, Smithsonian</a></li>
<li><a href="http://www.mrbreakfast.com/article.asp?articleid=8" target="_blank">Doughnuts: A Definitive History</a></li>
<li><a href="http://urbanlegends.about.com/cs/historical/a/jfk_berliner.htm" target="_blank">JFK: ‘I Am a Jelly Donut’ (‘Ich bin ein Berliner’)</a></li>
</ul>
<div>
(What's up with the <a href="http://grammarist.com/spelling/doughnut-donut/" target="_blank">Doughnut vs. Donut spelling</a>?)</div>
<br />
+ + + + + + + + + + + + + <br />
<br />
So, why Day-Old "Doughnut" Bread Pudding? My husband has been rebuilding an old Postal Jeep so doughnuts on Saturday morning have become a regular thing around our house since his dad has been coming over and helping. When Sunday or Monday comes around we usually have a couple of stale doughnuts left. When I opened the box of doughnuts to make the <a href="http://allrecipes.com/recipe/doughnut-bread-pudding/" target="_blank">Doughnut Bread Pudding</a> recipe this morning I had found I didn't have enough, but I didn't need a big batch so, adapt and adjust, right? Here's my version.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44lFTFO5jt6Iey9fk2CAlPuOlL1ek0GRVYy94U9qohKWVe9fkUWUGYFO6hLVXMbX7m955UfM7B1G19j0HUD_c_9Nqa6rxWe8DNcT1XIGxf7groiDQtShE7bu0fqSWvKQ9MyqGl46vzdo/s1600/donut1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Doughnut bread pudding prepping to bake" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44lFTFO5jt6Iey9fk2CAlPuOlL1ek0GRVYy94U9qohKWVe9fkUWUGYFO6hLVXMbX7m955UfM7B1G19j0HUD_c_9Nqa6rxWe8DNcT1XIGxf7groiDQtShE7bu0fqSWvKQ9MyqGl46vzdo/s400/donut1.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughnut bread pudding prepping to bake</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjNiuPXoEvXXawiekJlbWFGtyre6YZDEAHVwZjVuRgIPHiAoHORtJb8oF-3rGcJGAUPseDGQjVCozNguTyLO9txFGwqWySnOqjvUfYoDsa7gS7qZnfi8bNak3H_QzyjficI67tUs42wI/s1600/donut2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Doughnut bread pudding unbaked" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvjNiuPXoEvXXawiekJlbWFGtyre6YZDEAHVwZjVuRgIPHiAoHORtJb8oF-3rGcJGAUPseDGQjVCozNguTyLO9txFGwqWySnOqjvUfYoDsa7gS7qZnfi8bNak3H_QzyjficI67tUs42wI/s400/donut2.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughnut bread pudding unbaked</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzKhb4TJ798gs2bbeIkHadAAwjlHlS6xlMXAm8a_K7-bqrwZbhncJ6N-6oBLdP50PVVIZ4s5wn7NaF-DCNNo-FymLX8_HRPvkp9lsaGVQprazMGt2Ta-E5XRLtkzjeE_NgjZKAA4uSC4/s1600/donut3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Doughnut bread pudding" border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpzKhb4TJ798gs2bbeIkHadAAwjlHlS6xlMXAm8a_K7-bqrwZbhncJ6N-6oBLdP50PVVIZ4s5wn7NaF-DCNNo-FymLX8_HRPvkp9lsaGVQprazMGt2Ta-E5XRLtkzjeE_NgjZKAA4uSC4/s400/donut3.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Doughnut bread pudding</td></tr>
</tbody></table>
<br />
<h4>
<b>Day-Old "Doughnut" Bread Pudding</b> (Serves 2)</h4>
1/2 Glazed doughnut (large)<br />
1 Jelly doughnut (raspberry)<br />
1 egg<br />
1/2 C milk (plus a splash)<br />
1/2 t vanilla<br />
1/2 t lemon emulsion<br />
1/8 t nutmeg (fresh ground)<br />
1/2 t cinnamon<br />
1/2 t Turbinado sugar<br />
<br />
Pull apart doughnuts into bite size pieces and place into two buttered ramekins distributing doughnut pieces evenly. Place ramekins on a baking sheet. In a small bowl mix together the egg, milk, vanilla, lemon emulsion, nutmeg and cinnamon. Pour the mixture over the doughnut pieces in both ramekins evenly then press the doughnut pieces down with a fork several times to help the doughnut pieces absorb the liquid. Let stand for 10 minutes then sprinkle with Turbinado sugar and bake at 350 for 30 minutes (until knife comes out clean). Serve warm.<br />
<br />
<b>*Works Cited - Images:</b><br />
1. WW-1-Wounded-soldier-and-doughnut-girls.jpg. Saopcom.org. Web. 29 Apr. 2013.<br />
<span style="font-size: small; text-align: left;">2 . Wounded-soldier-and-doughnut-girls.jpg</span><span style="text-align: left;"> PatriotFiles.com. Web. 29 Apr. 2013. </span><br />
<h3 style="text-align: center;">
<span style="text-align: -webkit-auto;"><div style="text-align: left;">
<div style="font-size: medium; font-weight: normal; text-align: -webkit-auto;">
<span style="font-size: small; font-weight: normal;">Recipe Source/Inspiration: <a href="http://allrecipes.com/recipe/doughnut-bread-pudding/" target="_blank">Doughnut Bread Pudding, All Recipes</a></span><br />
<br />
<div style="font-weight: normal;">
<span style="font-size: small;">Suzanne</span></div>
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</span></h3>
Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com3tag:blogger.com,1999:blog-6248862649042388690.post-32350972050773789922013-03-16T12:32:00.003-07:002015-08-19T11:01:19.655-07:00Bonneville Jr. High School Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaEgN7Q_tb549LI7aOvXmtK8YkIOuCyN3_miz7Q2c-fA26yAnzW0M-wrpVUcjqfx2PvVbYv8_FAiGWHtYFUvt8v4l-hbKXEFASdG8i7tQeYtkTZKtVAyO2fR2Q1iPuLtQ70ji_EJHiqo/s1600/brownie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCaEgN7Q_tb549LI7aOvXmtK8YkIOuCyN3_miz7Q2c-fA26yAnzW0M-wrpVUcjqfx2PvVbYv8_FAiGWHtYFUvt8v4l-hbKXEFASdG8i7tQeYtkTZKtVAyO2fR2Q1iPuLtQ70ji_EJHiqo/s400/brownie2.jpg" width="400" /></a></div>
<br />
I think that Jamie Oliver is on to something about our school lunches, but my experience as a kid was that hot lunch at school was usually pretty good, at least in the earlier grades. So when I found a lunch lady's recipe through Pinterest for brownies I wondered if it would be any good. I've found out the hard way that I have to be wary of Pinterest recipes. Everything is not as good as it looks. But the story that these came from a lunch lady added enough "credibility" to give the recipe a try.<br />
<br />
They turned out to be really good. They were soft and the frosting was soft too, so best served from the pan they were made in. (I made another good recipe for <a href="http://cookbookbites.blogspot.com/2010/08/brownies.html" target="_blank">brownies</a> that are a little more portable for picnics.)<br />
<br />
<b>Brownies</b><br />
1 C butter (softened)<br />
1/2 C Cocoa<br />
2 C flour<br />
2 C sugar<br />
4 eggs<br />
4 t vanilla<br />
1 C chopped nuts (optional)<br />
<br />
I mixed them as per the blog instructions, but next time I'll mix the wet ingredients with the wet and then add the dry. (I'm more of a "simplify" kind of person.) Combine the ingredients and prepare a 9 x 13 pan with butter/flour. Bake at 350 20-25 minutes or until a toothpick comes out clean. When they're done, cool to lukewarm and frost.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSYUCUcv51FJWPxxnHuZeeUOMPxKZBIr2ufZDV1P7bKZxBvCH2-8v8rwCGarSt8IE4gQqG6YXGZYy7fLgOGRDFu0gQ0b7oDigyOJ83ddUst5_dC9aswUzTJiFBtuKADexkSWH-ikW9Lw/s1600/brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidSYUCUcv51FJWPxxnHuZeeUOMPxKZBIr2ufZDV1P7bKZxBvCH2-8v8rwCGarSt8IE4gQqG6YXGZYy7fLgOGRDFu0gQ0b7oDigyOJ83ddUst5_dC9aswUzTJiFBtuKADexkSWH-ikW9Lw/s400/brownies.jpg" width="400" /></a></div>
<br />
<b>Frosting</b><br />
1/4 C butter softened<br />
1/4 C milk<br />
1/4 C cocoa<br />
3 C powdered sugar<br />
Dash of salt<br />
<br />
Mix together while the brownies are cooling. Use an electric mixer. When it's blended it's ready to go.<br />
<br />
Recipe Source: <a href="http://saltboxhouse.blogspot.com/2008/12/have-brownie.html" target="_blank">Saltbox House Cooking Exchange: Lunch Lady Brownies</a> (and the Bonneville Junior High Lunch Lady)<br />
<br />
Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
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Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com0tag:blogger.com,1999:blog-6248862649042388690.post-83554839063921641612013-01-12T16:07:00.001-08:002015-08-30T21:38:03.015-07:00Snickerdoodles<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37j8ZaQk2hMFonI35DZz-NqAj9XQ3ybBUF2_nmUPnlUfYpeBjX3b6EtE3XJ6ugUBblcCCDm_HDQKyD2zAV9PYp0N7Lak7PrIGTufphxkQVOvYsC4Z_pNFXp1TTv4onK-rlC_WLS0RWyI/s1600/snickerdoodles.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cookbook Bites recipe review of Harmon's Snickerdoodles" border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj37j8ZaQk2hMFonI35DZz-NqAj9XQ3ybBUF2_nmUPnlUfYpeBjX3b6EtE3XJ6ugUBblcCCDm_HDQKyD2zAV9PYp0N7Lak7PrIGTufphxkQVOvYsC4Z_pNFXp1TTv4onK-rlC_WLS0RWyI/s400/snickerdoodles.jpg" title="" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Snickerdoodles</td></tr>
</tbody></table>
My husband's work recently went into what they call "crunch mode." He works in the video game industry and crunch mode means long days and some Saturdays+ for everybody. Today I took in some cookies, his favorite: Oatmeal, and the testing manager's favorite: Snickerdoodles. This recipe has been my go-to for a long time and the cookies are really good. They're a soft buttery cookie rolled in cinnamon-sugar, so they're very much in the "comfort-food" category.
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<b>Snickerdoodles</b><br />
1/2 butter<br />
3/4 C sugar<br />
1 egg<br />
1 t vanilla<br />
1 1/2 C flour<br />
1/4 t salt<br />
1/4 t baking soda<br />
1/4 t cream of tarter<br />
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<span style="color: #990000;"><i>Update 12/24/14</i></span><br />
<b><i><span style="color: #38761d;">Extra Ingredients (to roll the cookies in, before baking)</span></i></b><br />
<i><span style="color: #38761d;">Cinnamon</span></i><br />
<i><span style="color: #38761d;">Sugar</span></i><br />
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;">Cream the butter and sugar. Next add the egg and vanilla to the butter mixture. Combine dry ingredients in a separate bowl, then stir this into the butter mixture until combined. Roll cookie dough into 1-2 inch balls (or use a smaller cookie scoop) and roll cookies pre-baked in a small bowl of cinnamon sugar. (Note: The cookies are also good when they are no rolled in the cinnamon sugar, that is perfectly tasty, no-fuss option) Set oven to 375 degrees. Bake for 8-10 minutes.</span></i><br />
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;"><b>Baking Tip </b>(I learned this from my daughter): Take the cookies out after they've baked for 10 minutes. They will be soft and delicious. I used to wait for the edges to turn brown as an indicator that the cookies were done, if you do this they won't end up as soft.) Let them cool when you pull them out of the oven for a couple of minutes since they will be softer.</span></i><br />
<i><span style="color: #38761d;"><br /></span></i>
<i><span style="color: #38761d;">Happy holidays! I hope you have fun baking these cookies and bringing a little extra happiness to your family and friends whenever you bake them!</span></i><br />
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Recipe Source: Harmons grocery store, from a printed recipe card.<br />
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Suzanne<br />
<a href="http://cookbookbites.blogspot.com/" target="_blank">Cookbook Bites</a><br />
<a href="https://www.google.com/friendconnect/signin/home?st=e%3DAOG8GaDJoNobsVJ29nEQp5dd2K75p38skxRYq%252FrPyE0ZeX2CtdHYdErC9SQiR7PH28BbfApgh1CZOtc%252BfUlJPBj2tuzmDepcbaAIH6yAJqgS1K7l3fvGuIYMUERYiMQLVsFGAtliYUJZzH1r5GKNRuxhWO0WF0q81hmxN%252BQaaDR3%252F2FzPHYYINruyyy0oliun%252BKVZcmdeFvf%252BCYu1%252FPHDfS9QOKx%252BcMA3GcSdLcVdAFOktixOKIcs0qmy9U8OUL5yRKdjuN03pf4aZ%252FXhvorLtB2%252FbRIOSaACOOIF49QLrsnRq%252BeR1YxVSkLkgaU4iCNJRNY2QN2CgO56QdGcA6xFxAQf1ZdYrVew4CrGzcS2V41SPOIlG18hH%252FpqeP6HdElHK0bvMoQlh5TDJpsu7DadpaszaGdMv3lNbaLsfOrcFvWDfyfsvU5QuVJMNb1L2%252Bf%252Fds2pdlDShwX%252FuuQSQHNVk2d96fvNCQ6nQdL8YbutJ5owT%252B95gCsjklK12aZR0%252BIt3bGYsrPlYr%252FXG2l27yaq9MmmGh1wUW5i0TZmovKZIqqsIcS63JZzg3Nwy8x270loVJyB5cJSwLGksV8QsTzbPFS5U1%252BwjqidDf4DWzbYvEFSchbu%252FDuV5DCLgBk7a7vUU4iM3u5P7UO1xumCr1ygAXdHY%252F4HUWN1KiNL8tWq4WXP7BkD3MGNgVzNRjS1YfzwcZcJ%252Fv8uy2E20p7dgdBy52AX%252Fav2cUT0Hw2Q5XK06ZtqwiEF6mtx5sYCmT%252BYfS1nuBPuXZEfNqxzcO0o%252BnNgB4ewmR30qvvRJF09UyEigqaPCs8eyc7BecXaGxkrYK64pxxqWcQq0fclxe2pg7iQ3ZdnDs7nEl89vOxmmcbM3qxQyJhuASln2Y%253D%26c%3Dpeoplesense&psinvite=&subscribeOnSignin=1" target="_blank">Subscribe to Cookbook Bites</a> <span style="font-size: xx-small;">(Google, Twitter, Yahoo!, AIM) </span><br />
Get posts right to your inbox<span style="font-size: xx-small;"> (Subscribe right below my pic)</span>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com3tag:blogger.com,1999:blog-6248862649042388690.post-7990091886055582552012-12-23T16:48:00.000-08:002015-08-30T21:32:41.319-07:00Chocolate Mint Cookies<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHohKG_7p-MmvtGybZU00u6JNxOUMgYmhROTeqcuYhsDPVwGkANWk82BheWiX1XDU23V2t_xi5h29N87MUnchr2QH_9QnlomXMiVhihrGBdMPH8LrzP8M64o0Nm5AolcY7y_44gW5KcU/s1600/mint.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Chocolate mint sandwiches" border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHohKG_7p-MmvtGybZU00u6JNxOUMgYmhROTeqcuYhsDPVwGkANWk82BheWiX1XDU23V2t_xi5h29N87MUnchr2QH_9QnlomXMiVhihrGBdMPH8LrzP8M64o0Nm5AolcY7y_44gW5KcU/s320/mint.jpg" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate mint sandwiches</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
Recently I came across some yummy looking cookies on Pinterest; Andes Mint cookies. I couldn't find any Andes Mints at the store with the exception of Christmas peppermints, so I grabbed a box of <a href="http://fernwoodcandy.com/webNEW/about-us-fernwood-candy-co/" target="_blank">Fernwood's Chocolate Mint Sandwiches</a> and gave the receipe a try. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShXvAn1PnoItBrIHWhcREgSibMz8MbhX4EjLDC1lPBsplFeHaYryRP_ac4HZon8aOgAXBXbkZHfNV_QhV4Ulz23fLapmesMsDRHpJXELMzXlFHMFn7qEN513eBk3mAG_DyI3_Mj1fF2A/s1600/mint2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Cookbook Bites: Chocolate Mint Cookies recipe review" border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShXvAn1PnoItBrIHWhcREgSibMz8MbhX4EjLDC1lPBsplFeHaYryRP_ac4HZon8aOgAXBXbkZHfNV_QhV4Ulz23fLapmesMsDRHpJXELMzXlFHMFn7qEN513eBk3mAG_DyI3_Mj1fF2A/s320/mint2.jpg" title="" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mint Cookies</td></tr>
</tbody></table>
<b>Chocolate Mint Cookies</b><br />
1 box of Devil's Food Cake mix<br />
1/2 C oil<br />
2 eggs<br />
<br />
<b>After Baking</b><br />
1 package Fernwood chocolate mint sandwiches<br />
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Combine the cake mix, oil and eggs. Drop by spoonful on to cookie sheet and bake at 350 for about 8 or 9 minutes. The cookies will start to crinkle a bit when they're done. Take the cookies out of the oven when done. In the meantime I cut the mints in half. As soon as the cookies are out of the oven, depending on the size of the cookie, put 1 to 2 mint pieces on each and wait 5 minutes. After the 5 minutes are up take a spoon and spread the now-melted chocolate around.<br />
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Recipe Source: <a href="http://www.sixsistersstuff.com/2011/04/andes-mint-cookies.html?showComment=1323739192245" target="_blank">Andes Mint Cookies from Six Sisters' Stuff</a>Suzannehttp://www.blogger.com/profile/09084166343432337022noreply@blogger.com3