tag:blogger.com,1999:blog-64342835318855790462024-02-21T01:52:56.204-08:00Little Ivy CakesPerfectly ImperfectIvyhttp://www.blogger.com/profile/13437660138155148805noreply@blogger.comBlogger192125tag:blogger.com,1999:blog-6434283531885579046.post-22923052562124558412019-07-23T05:34:00.000-07:002019-10-01T19:23:53.180-07:00<div class="separator" style="clear: both; text-align: center;">
<b style="font-size: xx-large;"><span style="color: #b45f06;">S</span></b><span style="font-size: x-large;">alted </span><span style="font-size: x-large;">T</span><span style="font-size: x-large;">hai</span><span style="font-size: x-large;"> Iced Tea Oreo Ice Cream</span></div>
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<span style="font-size: large;">Toasted coconut <span style="color: #b45f06;">Cupcake</span></span></div>
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<span style="color: #b45f06;">Cardamom</span> Whipped Cream Frosting</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0FaNZP1kEqCdlQinEoDIjRPC9OFCL_X6_R2GeqRspy7MPtYNaU8o6aeizZ_XoAZ9O_1ZAg2RhaHGK_NYLHFL0y6W0_NIz40oq5x6f1NnEMLSCthT0v_9ovEOCY5MZnUEODl1nSXbgsY/s1600/august+2015+133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl0FaNZP1kEqCdlQinEoDIjRPC9OFCL_X6_R2GeqRspy7MPtYNaU8o6aeizZ_XoAZ9O_1ZAg2RhaHGK_NYLHFL0y6W0_NIz40oq5x6f1NnEMLSCthT0v_9ovEOCY5MZnUEODl1nSXbgsY/s400/august+2015+133.JPG" width="300" /></a></div>
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Let's talk about Thai iced tea. Isn't it so amazing and addicting!!! I know! I love this stuff!</div>
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Get the lose Thai tea leaves in bulk and you can make it for yourself ALL THE TIME! So what's better than just drinking the tea? Making ice cream with it and adding Oreos to top a coconut cupcake. Duh!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCZSXB7XVk0CLLznS1C602eLL4ONh_FMxuyyUHqPlWRdbqu3Q5VG8fx6YGWuGStteSWSxHq7peSMDmGYlaX-do-M6U-DIIYSnePqIsD1qtE8GiO2OuL0L0sZBaH4tM54FpUN3gz5bihM/s1600/august+2015+060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCZSXB7XVk0CLLznS1C602eLL4ONh_FMxuyyUHqPlWRdbqu3Q5VG8fx6YGWuGStteSWSxHq7peSMDmGYlaX-do-M6U-DIIYSnePqIsD1qtE8GiO2OuL0L0sZBaH4tM54FpUN3gz5bihM/s400/august+2015+060.JPG" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdTJfXMlbeSQgHDMSVRUNAaZysK5GbdBfN8l7Gl7jiZr7RxIqMbZzVrY6SUwLrZERwx5ksU7AOmbOmUe70-BXsd_92G5WOdT_lMZJG5CUO3834Bd-TQJlWaD9UC06EszbK6X4Mvg5WmI/s1600/august+2015+180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdTJfXMlbeSQgHDMSVRUNAaZysK5GbdBfN8l7Gl7jiZr7RxIqMbZzVrY6SUwLrZERwx5ksU7AOmbOmUe70-BXsd_92G5WOdT_lMZJG5CUO3834Bd-TQJlWaD9UC06EszbK6X4Mvg5WmI/s400/august+2015+180.JPG" width="373" /></a></div>
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<b>Here's the recipe...</b></div>
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<b><u>TOASTED COCONUT CUPCAKES:</u></b></div>
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2 sticks soft butter</div>
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5 egg whites</div>
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2 Tbs coconut extract</div>
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3 cups cake flour</div>
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2 tsp baking powder</div>
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1/4 cup salt</div>
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1 1/2 cup cane sugar</div>
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1/2 cup toasted coconut ground in food processor</div>
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1 cup milk</div>
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<b>Instructions:</b></div>
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-Preheat to 350, and line pan with cupcake liners</div>
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-In Separate bowl, mix all dry ingredients except sugar</div>
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-Beat butter and sugar until fluffified</div>
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-Slowly add one egg white at a time</div>
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-Add coconut extract</div>
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-Add half your flour mixture</div>
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-Add half your milk</div>
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-Repeat with flour and milk</div>
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-Bake 20 minutes for regular size cupcakes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWNLUft7GhRBwgZLjcCJozqOMT3BsvwTf5XOmOIYwTLO3UsyccchVvN4WOghL2th1fUzmRQU2ipSNvKXEDMbgueJubJh-liCdfKvITOOmdo3iZvPkXeJoJ4XMjOKGl1FQVUaX-MWYLA4/s1600/august+2015+054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIWNLUft7GhRBwgZLjcCJozqOMT3BsvwTf5XOmOIYwTLO3UsyccchVvN4WOghL2th1fUzmRQU2ipSNvKXEDMbgueJubJh-liCdfKvITOOmdo3iZvPkXeJoJ4XMjOKGl1FQVUaX-MWYLA4/s320/august+2015+054.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0dmCX26z43xURSDBfBLBKRNmq92cl1AMlyQhx_3et7RAdWwH3AC8BWThnF3pXOd9tdDgAPl_YiPochn6PgkZfkE9MUNaNNEzUhvht9oI1rIc4mVtOmKyu0v7dNvLqFvUtw8vk83KfyM/s1600/august+2015+061.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0dmCX26z43xURSDBfBLBKRNmq92cl1AMlyQhx_3et7RAdWwH3AC8BWThnF3pXOd9tdDgAPl_YiPochn6PgkZfkE9MUNaNNEzUhvht9oI1rIc4mVtOmKyu0v7dNvLqFvUtw8vk83KfyM/s320/august+2015+061.JPG" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1tlRtTG6vtEXm-K1DwT24mNSN7Xx0FtwSg4xBalwNgFBDONXLev4-8oF6ym_XiT7mEeQ1hWcZRLBzLSyV4_gjSMOHw1u6-W4RfMvCjLaissPDSFDVtrY_gVS8wteShnl7rJIgj_txGE/s1600/august+2015+131.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD1tlRtTG6vtEXm-K1DwT24mNSN7Xx0FtwSg4xBalwNgFBDONXLev4-8oF6ym_XiT7mEeQ1hWcZRLBzLSyV4_gjSMOHw1u6-W4RfMvCjLaissPDSFDVtrY_gVS8wteShnl7rJIgj_txGE/s320/august+2015+131.JPG" width="240" /></a></div>
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<b><u>SALTED THAI ICED TEA OREO ICE CREAM:</u></b></div>
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1 1/2 organic whipping cream</div>
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1/4 cup Thai iced tea leaves</div>
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1 tsp Maldon sea salt flakes</div>
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1/2 can condensed milk</div>
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1 tsp vanilla</div>
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1 cup crushed mini Oreo cookies</div>
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<b>Instructions:</b></div>
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-Chill mixing bowl and whisk in the freezer</div>
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-Heat cream while constantly mixing until hot, lets not burn the cream</div>
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-Take pot off heat and whisk in Thai tea, steep ONLY 5 minutes</div>
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-Strain twice</div>
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-Stir in 1 tsp sea salt flakes</div>
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-Chill in freezer for half hour</div>
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-Whip Thai cream mixture in electric mixer until soft peaks</div>
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-SLOWLY add condensed milk, and vanilla</div>
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-Whisk until firm peaks</div>
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-Pour into a semi-shallow baking pan</div>
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-Stir in crushed Oreos</div>
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-Cover surface with plastic wrap and freeze for 6-8 hours</div>
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-Scoop</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7XFvU6HirS02plQDV07-ohOeu8ECU563wJO5RwNdU7_wdCyO8fup9Q8T0n3PntFNkf2vxPz0Om8OhlmvS6GYLnCNpYnei32SycWPQE2K8f3_tScrkgWhodRrwmNQK3JnfsTY5lrDIHw/s1600/august+2015+059.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7XFvU6HirS02plQDV07-ohOeu8ECU563wJO5RwNdU7_wdCyO8fup9Q8T0n3PntFNkf2vxPz0Om8OhlmvS6GYLnCNpYnei32SycWPQE2K8f3_tScrkgWhodRrwmNQK3JnfsTY5lrDIHw/s320/august+2015+059.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5rI8TKiS7eIqeLxySXvvUU2PZtFva-MWzpEbvq8tH8CfeIsxyL1gbSgTiyXPQZ1oNtY7J5-RfSI6kp9e_Aw-CycJKPRwGHQGtcyH6B39AiJlLZ89jO_8qsjq8pTduZvGak-Pm19fb4/s1600/august+2015+130.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdw5rI8TKiS7eIqeLxySXvvUU2PZtFva-MWzpEbvq8tH8CfeIsxyL1gbSgTiyXPQZ1oNtY7J5-RfSI6kp9e_Aw-CycJKPRwGHQGtcyH6B39AiJlLZ89jO_8qsjq8pTduZvGak-Pm19fb4/s320/august+2015+130.JPG" width="320" /></a></div>
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<b><u>CARDAMOM WHIPPED CREAM FROSTING:</u></b></div>
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1 cup organic whipping cream</div>
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1 tsp vanilla bean paste</div>
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1 tsp vanilla extract</div>
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1-2 Tbs Powder sugar</div>
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dash of Cardamom</div>
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cardamom to lightly sprinkle on top</div>
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<b>Instructions:</b></div>
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-Chill mixing bowl, whisk, and cream</div>
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-Whip cream in electric mixer until soft peaks</div>
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-Add vanillas, sugar and cardamom</div>
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-Whip until stiff peaks</div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>STAY CUTE! </i></span></b></div>
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<span style="color: #cc0000;"><u>TOMATO JAM TIME</u></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bFxkHapO9klZOUjl8gi-BiT6BpsCJliEq80IB4bJNUEWjFtmgU6H_i6DQV9vcJVtgER3Tuvxqnem7Knf_EGocfnvza_GfFI19ZORO4IgrDjPRBnoUowJ-DGQXp0SYIK8DyyQiw0H1f4/s1600/IMG_0490.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="476" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bFxkHapO9klZOUjl8gi-BiT6BpsCJliEq80IB4bJNUEWjFtmgU6H_i6DQV9vcJVtgER3Tuvxqnem7Knf_EGocfnvza_GfFI19ZORO4IgrDjPRBnoUowJ-DGQXp0SYIK8DyyQiw0H1f4/s200/IMG_0490.jpg" width="146" /></a></div>
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⟱<b>SEE RECIPE AND INSTRUCTIONS BELOW</b>⟱</div>
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🍅Core, and chop up 8 medium vine-ripe tomatoes with a knife.</div>
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🍅Toss tomatoes in a food processor or blender and blitz just a couple times. </div>
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🍅Mix chunky tomato purée, 1 cup cane sugar, and 1tsp of each spice from the following options:</div>
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Freshly cracked pepper<span class="Apple-converted-space"> </span></div>
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Ground ginger</div>
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Cardamom</div>
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Cinnamon</div>
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Nutmeg</div>
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Ground cloves</div>
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🍅Bring everything to a boil in a medium size pot, then simmer on med-low heat (no lid) for an hour.</div>
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🍅Stir occasionally until it thickens to the consistency you want.</div>
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🍅Take off the heat and add 1-2 Tbs vanilla bean paste or vanilla extract,</div>
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🍅COOL.STORE.EAT.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt20LKqvzJ3VX9OGnSSXgx6ZVJuQi1iKLR0WNvZMdXxVSmFyPj5Pnz9p-seL0V5gyu1PD5hmsbsxxPtIwNaCLcaCn7GhxwPkwNFFzWipVoHESWh3C7biITLJEifBQ9J-JXCHQVbhV6K4/s1600/177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVt20LKqvzJ3VX9OGnSSXgx6ZVJuQi1iKLR0WNvZMdXxVSmFyPj5Pnz9p-seL0V5gyu1PD5hmsbsxxPtIwNaCLcaCn7GhxwPkwNFFzWipVoHESWh3C7biITLJEifBQ9J-JXCHQVbhV6K4/s1600/177.JPG" width="400" /></a><br />
<span style="font-size: x-large;"><span style="color: #6aa84f;"><br /></span></span>
<b><u>Summer Crisp Salad Recipe </u></b><br />
1 1/2 cup cooked couscous<br />
1 can Del Monte "summer crisp" corn<br />
1 small mango, diced<br />
1 1/2 cup shelled edamame<br />
1 cup grape tomatoes, cut in half<br />
Handful cilantro, chopped<br />
<br />
-Gently toss above ingredients with 2 Tbs olive oil and the juice of 1 medium lime.<br />
<br />
<b><u>Spinach Salmon Cakes Recipe</u></b><br />
1 medium size raw salmon filet, cut into chunks without the skin<br />
2 handfuls baby spinach<br />
1 egg white<br />
1/2 C. bread crumbs<br />
1 tsp garlic powder, oregano, and cumin<br />
<br />
-Blend ingredients in food processor or blender<br />
-Form into patties and fry in organic canola oil or veggie oil for 2 minutes on each side until cooked all the way through.<br />
-In small saucepan melt 2-3 tbs butter and add juice of 1/2 a lemon, 1-2 tsp Chipotle Tabasco sauce.<br />
-Pour butter sauce over crab cakes.<br />
<br />
<span style="color: orange; font-size: x-large;">ENJOY!</span><div class="blogger-post-footer"><script type="text/javascript">
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<div>
<br /></div>
<div>
These are one of my all-time favorite cookies for Christmas. I can't believe I never posted them here.<br />
They have the perfect heavenly buttery crunch and a hint of lemon. It must be the powdered sugar in the cookie dough that make them so amazing.</div>
<div>
My Isaak had so much fun mixing, rolling, cutting, decorating, and EATING!!!</div>
<div>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><u><span style="color: #bf9000;"><br /></span></u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="color: #bf9000;">Lemon Cut-Out Recipe:</span></b></div>
</div>
<div>
1 cup powdered sugar</div>
<div>
1 cup unsalted butter, soft</div>
<div>
1 egg yolk, room temp</div>
<div>
1 Tbs. fine lemon zest</div>
<div>
2 1/4 cup AP flour</div>
<div>
1/4 tsp. Maldon salt flakes, crushed</div>
<div>
<br /></div>
<div>
<b><span style="color: #bf9000;">Frosty Lemon Glaze Recipe:</span></b></div>
<div>
1 cup powdered sugar</div>
<div>
1 Tbs. fresh lemon juice</div>
<div>
1 tsp water<br />
-Whisk all ingredients, spread with offset frosting spatula.<br />
<br />
-In a stand mixer, cream butter, sugar, lemon zest, and egg yolk until fluffified.<br />
-Add flour and quickly mix-don't over mix<br />
-Gather in a ball and make two discs. Wrap in plastic and chill in fridge for 20 minutes.<br />
-Preheat oven to 375<br />
-Take each disc out and roll-flouring your surface well. Roll out to thickness of two pennies stacked.<br />
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<br />
-Place on Silpat baking mat or parchment paper.<br />
-Bake 5-7 minutes, you don't want much browning on the bottom or tips<br />
-Mix up your glaze<br />
-Let cool on a baking rack, frost and decorate. I like using dark chocolate sprinkles from India Tree. The lemon and chocolate contrast is delish!<br />
<b><span style="color: #bf9000;">EAT, SHARE, SMILE. EAT MORE!</span></b></div>
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<span style="font-size: large;"><i>with</i></span><span style="font-size: x-large;"> <span style="color: #bf9000;">Salted Caramel Glaze</span>:</span><br />
<b>A must-make for Autumn</b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
So here's the deal, these are REALLY good-OKAY. If you're into the salty-sweet combo thing, you are going to be addicted to these little things.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
Here's the check list to make it easy on yourself (I hate those marathon baking days-no fun). Planning your baking projects makes it less stressful for you and your outcome will be much more delish.<br />
<br />
-Buy or borrow a mini doughnut pan if you don't have one, and a pancake batter squeeze bottle that has a wider nozle.<br />
-Shop for ingredients you don't have.<br />
-Make the caramel and store at room temp. ahead of time<br />
-Make Caramel Frosting ahead of time<br />
-Make Donuts<br />
-Glaze and decorate donuts<br />
-Eat and Share<br />
<br />
<b><u>The Caramel Recipe:</u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9z8llOIl0z45HoWkyWTDzOep22ypQ4V2RHWHwV6_V3YzbLWEC-ev38tdQADmfq-QirfukHwXhxL0EVVIF_FbL-cjJWtdc7F5MVDfGhBdb3xElXkDhCmLzgoHQkUl5GzNKVwJBteaTLk/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij9z8llOIl0z45HoWkyWTDzOep22ypQ4V2RHWHwV6_V3YzbLWEC-ev38tdQADmfq-QirfukHwXhxL0EVVIF_FbL-cjJWtdc7F5MVDfGhBdb3xElXkDhCmLzgoHQkUl5GzNKVwJBteaTLk/s1600/012.JPG" width="238" /></a></div>
<b><u><br /></u></b>
<br />
1 Cup natural cane sugar<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
1 Cup heavy cream, room temp<br />
2 Tbs. salted butter, room temp<br />
1 Tbs. quality vanilla<br />
<br />
-Heat sugar in a heavy-duty pot on medium heat. Stir toward middle gently as the edges melt with a wooden spoon. It's okay if little rocks form, try to crush them with your spoon.<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
-Continue to stir until the sugar is smooth. The trick is to get the sugar as dark brown *like an old penny* as possible without burning it. Keep a close eye.<br />
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<br />
-When the sugar is completely dissolved and the color you want,<br />
Add <b>half </b>the cream and stir fast with a whisk. It's going to bubble up so be prepared with an oven-mit over your hand. Your goal is not have the sugar glom up into a big chunk so work fast.<br />
If it does "glom up". Just heat and stir until mostly dissolved with the rest of the cream.<br />
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<br />
-Then when all is smooth, add the rest of the cream and keep stirring on medium-low heat.<br />
-Add Butter and Vanilla, Stir while heating and get as much sugar dissolved as possible.<br />
-Strain the hot caramel through a strainer into a storage container.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
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<br />
<br />
<b><u>The Salted Caramel Glaze Recipe:</u></b><br />
1 Cup caramel<br />
1 1/2 Cups powdered sugar<br />
4 Tbs milk<br />
2 tsp Maldon salt flakes-crushed<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
-Whip all ingredients until light in color and creamy<br />
-Taste IT, you will be AMAZED!<br />
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<br />
<b><u><br /></u></b>
<b><u>Mini Pumpkin Spiced Donuts:</u></b><br />
-Preheat oven to 350 and spray donut pan with natural baking spray or a coconut oil.<br />
<br />
2 Cups flour<br />
1 tsp. salt<br />
1 1/2 tsp. baking powder<br />
1 Tbs Pumpkin Spice<br />
1 tsp. allspice<br />
1/2 Tbs ground ginger<br />
1/4 tsp. cardamom<br />
pinch of cayenne<br />
<br />
-Whisk all the dry ingredients together, set aside<br />
<br />
1 Cup cane sugar<br />
1 can pumpkin puree<br />
3 eggs<br />
1/2 cup olive oil<br />
<br />
-In a stand mixer, mix wet ingredients<br />
-Add in the flour mixture<br />
-Taste to see if you need to add more spice, add more spice.<br />
-Pipe batter into the pan and bake 10 minutes.<br />
-Let cool, then glaze them, then decorate,<br />
I decorated with sprinkled Maldon salt flakes, India Tree orange sugar, white ball sprinkles, and chocolate vermicilli.<br />
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<b><span style="font-size: large;"><br /></span></b>
<br />
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<span style="color: #b45f06; font-size: large;"><b>Enjoy and keep it spicy until next time!</b></span><div class="blogger-post-footer"><script type="text/javascript">
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<span style="color: #990000; font-size: x-large;"><u><b>Heart-Healthy HotCakes</b></u></span><br />
<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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkNOP4myUimnwsc4fYquD6GQf-D69v6D6ADcxKFiqL6u2-wf1kG0suPeQvy2mCt16DFd7O2ZrTCI4A4eNfTZ3V43pDiU4CI8zW34F_zDe3dQZitG-3dGRtFsSoPOJ2YA0Bg5nWMmkOlo/s1600/178.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkNOP4myUimnwsc4fYquD6GQf-D69v6D6ADcxKFiqL6u2-wf1kG0suPeQvy2mCt16DFd7O2ZrTCI4A4eNfTZ3V43pDiU4CI8zW34F_zDe3dQZitG-3dGRtFsSoPOJ2YA0Bg5nWMmkOlo/s1600/178.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lemon and Olive Oil Pancakes</td></tr>
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Isaak, my almost-three-year-old, loves making pancakes. We whip up a batch together several times a week, so they need to be healthy.<br />
<br />
I thought I would share some things I do to make pancakes healthier without making them too heavy and boring.<br />
<br />
-<b>Mixing flours: </b>Use half whole wheat flour and half buckwheat flour, for example or a buttermilk mix with a buckwheat mix from Arrowhead Mills.<br />
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-<b>Organic Arrowhead Mills pancake mixes- Oatbran, Buckwheat, Buttermilk, Wholewheat</b>. I go for these when I want quick pancakes. I also mix them up and do half and half.<br />
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-<b>Using olive oil</b> in the batter-which also gives them a lovely glowing golden brown color.<br />
Also, coconut oil, while being healthy, is not on the Heart-Healthy list. They actually say to stay away from it if you have heart problems. Weird right? Sunflower oil can be another healthy alternative if you don't like the taste of olive oil.<br />
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-<b>Quality organic and real vanilla </b>for flavor.<br />
-<b>Lemon juice</b> for flavor.<br />
-<b>Almond milk </b>in the batter, or 2% milk.<br />
-Sprinkling some <b>raw oatmeal to the batter</b>.<br />
-Using <b>all organic products</b>: flours, eggs, milk, real maple syrup.<br />
-Using a <b>low fat yogurt and fruit</b> as toppers. We like apricot, vanilla, or lemon yogurt<br />
-<b>Sprinkling lemon juice on pancakes</b>, gives them a punch.<br />
-Plum Oragnics or a low-sugar <b>fruit puree instead of syrup</b>.<br />
-When Isaak was younger, I would put just a couple tablespoons of <b>honey in the batter</b> and then just give him the plain pancake for a snack.<br />
- And lastly, using <b>very little butter and syrup</b>.<br />
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And just for fun... read, <b>Hey, Pancakes!</b> Isaak and I love this book, it's super cute.<a href="http://www.amazon.com/Hey-Pancakes-Tamson-Weston/dp/0152165029" style="text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSi6Hx8RPkyFW0zW-qKK55AjEuQy45XUCsyf3dGuDU8Hik3NE2NqEPr2gyx1o-JQfpGh8Cz7IKANXENhuRTl_Y8OB1gZ-IDqaEL9Ri_xbmsYgdQwEPLYSdtLQ2cZOxe5SwknLQLM7d5o/s1600/Hey-Pancakes-Weston-Tamson-9780152165024.jpg" width="165" /></a><br />
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<b style="color: #990000;"><span style="font-size: large;">Enjoy your pancakes in Life!</span></b><div class="blogger-post-footer"><script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5MjPhQPcvByLsZtnCQomUEgO9-kcTYGIHJnTiW5iaNpO5qQSBaeZkIur7Qcjjtl9UW9NTk_k8H2dMz3d5fd5lo681pZlx_z3IdXsa_pj7M2r4GARaQErso3tVjwxcnze3S5xMNaPlP0/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy5MjPhQPcvByLsZtnCQomUEgO9-kcTYGIHJnTiW5iaNpO5qQSBaeZkIur7Qcjjtl9UW9NTk_k8H2dMz3d5fd5lo681pZlx_z3IdXsa_pj7M2r4GARaQErso3tVjwxcnze3S5xMNaPlP0/s400/IMG_0154.JPG" width="266" /></a></div>
<b>I have been really pumped lately about making some fun and refreshing lemonades. Making it at home cuts the sugar intake waaay down, who needs all that refined processed crap in your lemonade? You can be creative and make different flavor-combos. Isaak loved this one. For the **grown ups**, it would be SUPER fun to add tequila or a yummy flavored vodka to give it a kick-just sayin'.</b><br />
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<b><u><span style="color: #38761d;">Basil Kiwi Lemonade </span></u></b><br />
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Juice SIX lemons, set juice aside.<br />
Warm 1 cup water and dissolve 1 cup honey.<br />
Puree 1 bunch of fresh basil, two ripe kiwis(without the skins *duh*) with 1/2 cup filtered water.<br />
Strain puree and keep some pulp to add back in later if you so desire.<br />
Add all ingredients to half a pitcher of ice water and stir.<br />
Adjust ingredients to your liking.<br />
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<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="line-height: 18px;">DONE!</span></span><br />
<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="line-height: 18px;">I think I am going to try a </span></span><span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif; line-height: 18px;">beet blackberry lemonade next. Yum, right!</span><br />
<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="line-height: 18px;"><br /></span></span>
<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><span style="line-height: 18px;">Keep creating and having fun in the kitchen.</span></span><br />
<span style="color: #333333; font-family: "lucida grande" , "tahoma" , "verdana" , "arial" , sans-serif;"><br /></span>
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<b><span style="font-size: x-large;">Hey! Happy Day!</span></b></div>
<div style="color: #38761d;">
<span style="font-size: large;">I challenge you to spend some time outside and enjoy the day if you can. Maybe....Plant something?</span></div>
<br />
<span style="font-size: large;"><span style="color: #38761d;">My goal today, among many other things, is to do one of these fun inspiring projects I found...wish me luck. </span></span><br />
<div class="separator" style="clear: both; color: #741b47; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwbNZW2RTBDiOuavGsRUnsvp7xjlXvugCu5-7UnBZQZm_s_fZA6hWIGLyJiXxhTDRN9cE_w4lTJwY9NQbxhevliee4hMHN1MIP_3ACLPyvwfjvZNquWVmlgUb_7_iAG9GG18eomgmCrI/s1600/Recreate_Teacup-Herbs_Lrg-001-215x215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidwbNZW2RTBDiOuavGsRUnsvp7xjlXvugCu5-7UnBZQZm_s_fZA6hWIGLyJiXxhTDRN9cE_w4lTJwY9NQbxhevliee4hMHN1MIP_3ACLPyvwfjvZNquWVmlgUb_7_iAG9GG18eomgmCrI/s320/Recreate_Teacup-Herbs_Lrg-001-215x215.jpg" width="320px" /></a></b></div>
<div style="color: #741b47;">
<b> <a href="http://www.recreate.za.net/products/interior-accessories/accessories/teacup-herbs">Teacup flower pot</a></b></div>
<br />
<b style="color: #38761d;">OR</b><span style="font-size: large;"><span style="color: #38761d;"></span></span><br />
<br />
<a href="http://www.blogger.com/goog_2045996752"></a><b style="color: #741b47;"><a href="http://mylatestobsession3.blogspot.com/2011/08/moss-grafiti.html">Write in moss idea</a></b><br />
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<span style="color: #3d85c6; font-size: large;">See you later. ;)</span><br />
<span style="color: #3d85c6; font-size: large;">Have a lovely week filled with <b>inspiration</b> and <b>creativity</b>!</span><div class="blogger-post-footer"><script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2ygswY9Nrq7u00yRF7pzWl-AX8ns03pOTOBNSDL2mZZvXmlWKBvEt-U8qOlT9QBfCcnJCjFUx7NmgP5iJjYfgo2LI54EUwUInIqfe7eD8RwdUKHW-HnoNy7uQHkSAeflB1WTsgdtpyU/s1600/IMG_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2ygswY9Nrq7u00yRF7pzWl-AX8ns03pOTOBNSDL2mZZvXmlWKBvEt-U8qOlT9QBfCcnJCjFUx7NmgP5iJjYfgo2LI54EUwUInIqfe7eD8RwdUKHW-HnoNy7uQHkSAeflB1WTsgdtpyU/s1600/IMG_9610.JPG" width="400" /></a></div>
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I made these cute little minis for a co-worker's birthday. He is all about the superheroes and goes to Comic-Con in San Diego like...Every year. :)<br />
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I am pretty sure, when you eat these you will turn into a superhero.<br />
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It did take quite a super-hero mommy-balancing act between baby and cupcake but, I got through it!<br />
<br />
Tuesday night I baked the vanilla bean cupcakes.<br />
Wednesday night I baked the chocolate soufle cupcakes.<br />
Thursday night I made the vanilla and chocolate buttercream, made the little comic flags, and decorated them for FRIDAY birthday time.<br />
<br />
I am STILL learning that time management is so key to a stress free life. I tend to forget that and try to do everything in one 4-hour time slot. LOL<br />
You get so much more out of life when you plan. ;)<br />
<br />
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<span style="color: #e06666; font-size: x-large;">Send Someone Special a </span><br />
<span style="color: #990000; font-size: x-large;">HEART-GRAM from </span><span style="color: #e06666; font-size: x-large;">Little Ivy Cakes</span><br />
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<span style="color: #990000;">Valentine's Day</span> is Comin' up Reeeel fast here, and you don't have to have a "significant other" in order to participate in this love holiday! :)<br />
<br />
<b><span style="color: #990000; font-size: large;">Let the special people in your life know that you cherish them by surprising them with a cute little Heart-Gram goodie package by Little Ivy Cakes. </span></b><br />
<b><span style="color: #990000; font-size: large;"><u>ORDER NOW!</u> I stop taking orders January 31st and will only be mailing a limited amount of Heart-Grams.</span></b><br />
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<b style="color: #e06666;">The Heart-Gram includes a package of Heart-Crunch-Bake, a unique hand-crafted card with your message inside, and some other little surprise Valentine's day treats and Goodies.</b><br />
<b style="color: #e06666;"><br /></b>
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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/AVvXsEgKDVyc2uQVfHMbSsOh-yhbi8sALydzkOKbjnX2zkjNna_ZfEeUU7l8gYYHRLv2evg-dy0mqqtWNryvkSM9MTSGox2dHBtkPQ5Dzwsq-2fM1wo7WKJeKDbFGmjxFl3JjYKYFRzI0UEHZ6I/s1600/IMG_8243.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDVyc2uQVfHMbSsOh-yhbi8sALydzkOKbjnX2zkjNna_ZfEeUU7l8gYYHRLv2evg-dy0mqqtWNryvkSM9MTSGox2dHBtkPQ5Dzwsq-2fM1wo7WKJeKDbFGmjxFl3JjYKYFRzI0UEHZ6I/s400/IMG_8243.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Heart-Crunch-Bake Mix)</td></tr>
</tbody></table>
<b>Its all in the Details:</b> You can buy a Little Ivy Cakes Heart-Gram by clicking the "Buy Now" button below in this post or on my blog to the top right. Once I receive your payment of $10.00, you will receive an e-mail from me requesting your specific order information. Once I receive that, I will e-mail you to confirm your order. Your purchase includes the gift-package and shipping. I am only shipping within the US. All packages will be in the mail on February 9th, 2013 to ensure they arrive for February 14th. I will not take any orders after January 31, 2013. Love YOU!<br />
<br />
<span style="color: #cc0000;"><strong>***Update 2/1/13: Thank you all for your orders. Heart Gram purchasing is now closed for 2013.</strong></span><div class="blogger-post-footer"><script type="text/javascript">
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<u style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: x-large; line-height: 16px; text-align: left;"><br /></u></div>
<u style="line-height: 16px;"><span style="font-size: x-large;"><b><span style="color: #0b5394; font-family: "times" , "times new roman" , serif;">CHOCOLATE </span><span style="color: #e06666; font-family: "times" , "times new roman" , serif;">BIRTHDAY</span><span style="color: #0b5394; font-family: "times" , "times new roman" , serif;"> CAKE BARK</span></b></span></u><br />
<u style="line-height: 16px;"><span style="font-size: x-large;"><b><span style="color: orange; font-family: "times" , "times new roman" , serif;"><br /></span></b></span></u>
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<span style="text-align: left;"><span style="color: #134f5c;"><b>Birthday</b> </span></span><span style="font-size: 12px; text-align: left;">Order includes 1/2 lb of Chocolate Birthday Cake Bark squares and </span><span style="font-size: 12px; text-align: left;">A unique handmade birthday card with <b>your</b> birthday message inside.</span></div>
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<span style="font-size: 12px;">Birthday Bark is made with high quality organic, free-trade chocolates. The bottom layer is rich dark(70% cocoa) chocolate, and is topped with cake batter infused white chocolate, kosher birthday rainbow sprinkles and gold stars.</span></div>
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Upon ordering, item is ready to ship in 3-5 business days. Item only ships within the United States. Please let me know the recipient's shipping address and the short birthday message you would like me to include in the card during check-out in the "Note to Seller".<br />
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<b><u>Chocolate Birthday Cake Bark with unique birthday card</u></b><br />
$20.00 + $6.00 Shipping and Handling<br />
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<span style="color: #e06666; font-size: large;"><b>Hello! Deee-licious.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSmBd13t-fDqsk3WZbDWsluAMPgxwMjUAxr_ydu_y_MJyf6Xra6A2N5qOM263e4ypD5DoaFJ7syOe9pMFpdnHoZPzC78z3Zv4LC8bZbJVLBDChUuPmct9ATtzXkDn56qYaykJmw9VrWg/s1600/IMG_8692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSmBd13t-fDqsk3WZbDWsluAMPgxwMjUAxr_ydu_y_MJyf6Xra6A2N5qOM263e4ypD5DoaFJ7syOe9pMFpdnHoZPzC78z3Zv4LC8bZbJVLBDChUuPmct9ATtzXkDn56qYaykJmw9VrWg/s400/IMG_8692.JPG" width="400" /></a></div>
<span style="color: #e06666;">I have a friend who happens to love strawberry cheesecake. I needed to think of something that I could make for her birthday that was quicker and easier than making cheesecake. Now that I have my precious baby-Isaak, I don't have the leisurely time to bake all day. So, I thought, cookies! Cookies are simple enough. Perfect, strawberry cheesecake cookies it is! To make these, I put Isaak to bed at 8PM and slept myself from 8 to midnight. Made Cookies from Midnight to about 3AM. Cleaned up and took shower. Went to bed at 4:30 AM. Woke up at 7AM and went to work. My reward? being able to give, satisfying my creativity in the kitchen, and the satisfaction that they actually turned out. Everyone said they were REALLY good.</span><br />
<span style="color: #e06666;"><br /></span>
<span style="color: #e06666;">The only thing I would try to improve on is their appearance. They could look just a bit more dainty and pretty in my opinion.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXtWqu3R3jjX9Zi6XYkZmbH-6pUHB0rRF2v9mw_F8LGhelVB2Z1-4ldgfs8VwJbOJSXFo_mvGfzZ82CmpNIMExX8203AZe_BG6UIOMwNdmoP7J5-E6vwCPuww-Lpjem8-_lUbkqODMzs/s1600/IMG_8690.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyXtWqu3R3jjX9Zi6XYkZmbH-6pUHB0rRF2v9mw_F8LGhelVB2Z1-4ldgfs8VwJbOJSXFo_mvGfzZ82CmpNIMExX8203AZe_BG6UIOMwNdmoP7J5-E6vwCPuww-Lpjem8-_lUbkqODMzs/s400/IMG_8690.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Batter without chocolate</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Batter with chocolate</td></tr>
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<b style="color: #cc0000;"><u><br /></u></b>
<b style="color: #cc0000;"><u>Ivy's Strawberry cheesecake Cookie Recipe:</u></b><br />
<span style="color: #e06666;"><b>Makes 35 medium size cookies</b></span><br />
<span style="color: #e06666;"><b><br /></b></span>
<b><span style="color: #38761d;">What you need</span></b><br />
2 cups organic flour<br />
1/2 tsp salt<br />
2(1 cup) sticks unsalted butter, room temp<br />
8 oz cream cheese, room temp<br />
1 cup natural cane sugar<br />
2 small-medium eggs<br />
1 tbs vanilla<br />
Some vanilla bean paste or powder if you have it<br />
1 1/4 cup diced fresh strawberries<br />
2 honey graham crackers that are coarsely crumbed<br />
1/4-1/2 cup semi-sweet chocolate chips(optional), melted in a double boiler.<br />
(large glass bowl over some simmer water in a pot.)<br />
*I did half the batch without chocolate, and then swirled the melted chocolate in after I was done baking the regular cookies.<br />
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<span style="color: #38761d;"><b>What to do </b></span><br />
-Preheat oven to 350 F<br />
-Line a cookie sheet with parchment paper<br />
-Melt your chocolate chips and set aside<br />
-Rinse strawberries and dice, set aside<br />
-Whisk flour and salt with a fork in a bowl and set aside<br />
-With an electric mixer, cream butter and cream cheese until fluffy<br />
-Add sugar and majorly fluffifiy it!<br />
-Add one egg at a time<br />
-Add vanilla and vanilla bean if your using.<br />
-Mix well<br />
-Gently fold in strawberries<br />
-*Very gently swirl in chocolate to batter when ready.<br />
-Spoon or use cookie scoop cookies in small round mounds around 1 1/2 inches apart, they spread<br />
<span style="text-align: center;">-Sprinkle graham cracker crumbs on top</span><br />
-Bake for about 10 minutes or until you start seeing the edges browning.<br />
-Let cool on cooling rack and then transfer to a plate.<br />
-Store room temp for a day or fridge for a couple days.<br />
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<span style="color: #cc0000; font-size: large;">That's all, Stay Cute!</span><div class="blogger-post-footer"><script type="text/javascript">
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<span style="font-size: x-large;"><u>FEEDING BABY!</u></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGKKv_OUoPqirIf5uZ93-l8hDmZMzjW5T-9IlTe5vc7OmzCc5sW_FqAqj9VKsRnSK4k4ggggAssty8YHXmxB8pGe95_SkZRkbVNx0xJKlVXu8g51hzhSAgjC_9A1pBrIB7LCvZi_l6O0/s1600/IMG_8027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuGKKv_OUoPqirIf5uZ93-l8hDmZMzjW5T-9IlTe5vc7OmzCc5sW_FqAqj9VKsRnSK4k4ggggAssty8YHXmxB8pGe95_SkZRkbVNx0xJKlVXu8g51hzhSAgjC_9A1pBrIB7LCvZi_l6O0/s400/IMG_8027.JPG" width="400" /></a></div>
Oh my goodness! I have been meaning to write A post for a while now. And I have wanted to post THIS baby food blog since my baby started eating at FIVE months. Isaak is almost NINE months now. He's almost all grow'd up and it's flashing before my eyes.<br />
Feeding him just gets better and better though, he started eating little finger foods about a month ago and it IS messier but so much fun. :)<br />
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I have been busy in the kitchen-making baaaaby food for my little one. It’s been quite fulfilling and inspiring to go to the farmer’s market and find things to feed him. I think it has also made me EVEN MORE intentional about what I eat as well. Buying organic and eating fresh is important.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt98XfMTHKRoQl4SA3PP2pqAiDIVOGlWS5yViq-hw4vHG-HgcTfcLn3pJrOhXI9JNAUbiPQKOnCIoA8F_y2eaFavCVJX-yW9T5grUuyiJOia_GLg2tGM54yYpbikhh01oDcigcSyt0Hvw/s1600/IMG_8252.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt98XfMTHKRoQl4SA3PP2pqAiDIVOGlWS5yViq-hw4vHG-HgcTfcLn3pJrOhXI9JNAUbiPQKOnCIoA8F_y2eaFavCVJX-yW9T5grUuyiJOia_GLg2tGM54yYpbikhh01oDcigcSyt0Hvw/s400/IMG_8252.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breakfast: Fig, blueberries, Oat Cereal swirled with prunes, purple rice puff stars</td></tr>
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IF you can make your own baby food, it’s worth it. It's healthy and can save you a lot of money. Isaak has not been sick once and I really believe that feeding him healthy fresh food, and the fact that I breast feed him, has contributed to this in a major way. <br />
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I am trying to be intentional about a lot of things I do with Isaak.<br />
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I want to instill healthy eating habits and give him great experiences with food and the preparation of food. Letting your little ones be involved in the kitchen is so important. Even just the other day, Isaak was intrigued with watching the mixer swirl my pizza dough around. He's going to grow up with that and have the whole memory of mixing dough with the smell of the yeast and the italian seasoning-I love being able to instill those kinds of traditions and memories.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYTC6bNZNa85PflFs4g5W6qN0i4WtEIXKeVjGrETFnajmIExwaOflrq5EwJnJykdVp5zYldVXgwWNL25Gy8zc6reWoZCJ1OrK7FrRDSCzZlwGYNop5NB6iLq5AbYkJaMftSiC5zolQNE/s1600/IMG_8241.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYTC6bNZNa85PflFs4g5W6qN0i4WtEIXKeVjGrETFnajmIExwaOflrq5EwJnJykdVp5zYldVXgwWNL25Gy8zc6reWoZCJ1OrK7FrRDSCzZlwGYNop5NB6iLq5AbYkJaMftSiC5zolQNE/s400/IMG_8241.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sweet potatoes, zucchini, and beet</td></tr>
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Including your baby at your mealtimes is a good thing to do as well-Sitting at the table all at once to eat dinner builds a foundation of quality family time that you can count on throughout your child's life. It creates opportunity to be an open and communicative family that is close, loving, and nurturing.<br />
<br />
I have also learned by reading books and websites here and there that it's not good to make eating an “issue” with your baby. Letting them take the spoon and feed themselves, not forcing them to eat could be key. Make it fun, with different colors, textures, and smells. You can introduce mild spices around 8 months.<br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
I REALLY do not want to raise a picky eater either. I figure, just give it to them without the option. What you have for them, is what they eat right?</div>
Another really good tip that my sister-in-law, Barbie, gave me is to feed them lots of variety early on. One of her children began eating solids in the summer and there was lots of fresh fruits and veggies available to give. This child is not a picky eater and more adventurous. However, another child of hers started eating in the fall and there was less variety to give, this child is more of a picky eater.<br />
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<tr><td style="text-align: center;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg242fH-YzsSSu9Hi6MpopiSB_Yl0ZwOqhgUz4h7-FnPh8qX1SUfoGVpgCMW-8dxWjHIRvws7ZrwQrAJKbMeoaBqsUF7sLzJ3jAlzHuYkBzFpsaIn4MxCzUj97-pFsnwxTDrnnv1B7qzPw/s1600/IMG_8297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg242fH-YzsSSu9Hi6MpopiSB_Yl0ZwOqhgUz4h7-FnPh8qX1SUfoGVpgCMW-8dxWjHIRvws7ZrwQrAJKbMeoaBqsUF7sLzJ3jAlzHuYkBzFpsaIn4MxCzUj97-pFsnwxTDrnnv1B7qzPw/s400/IMG_8297.JPG" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">steamed carrot finger food</td></tr>
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Another tip Barbie gave me is to make sure you make the food as objective as possible, just because daddy doesn't like spinach doesn't mean you should teach your child it's "yukky". "Oh don't give him spinach! It's gross" your child will pick up on that before they even put the food in their mouth.<br />
<br />
<a href="http://wholesomebabyfood.momtastic.com/"><span style="color: #38761d;">Wholesome Baby Food</span></a><br />
<a href="http://www.blogger.com/goog_579028217"><u><span style="color: #38761d;"><br /></span></u></a>
<span style="color: #38761d;"><a href="http://www.homemade-baby-food-recipes.com/"><u><span style="color: #38761d;">Homemade Baby Food Recipes</span></u></a></span><br />
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I use these websites to look up foods and make sure Isaak is at the right age for them. They also list the nutritional value, cause for allergic reaction ranking, preparation guides, and recipes.</div>
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I try not to buy baby food unless it’s organic. Earth’s Best and Plum Organics are the brands I trust most. I look at the ingredients and pick the product with the least amount of listed ingredients.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJkeoohUct_8F-NAg2FpNk_9IDdWkyBfwSP7ywsr1TJqos3lQNwXy4dRlGKkcw85phUUDjCrQoZVvt874EoF8XB0CWHltpU5eLhWshsFMGzD0VK7e4F5lKYqI-6h1zBYao-vltK1IflA/s1600/IMG_7840.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJkeoohUct_8F-NAg2FpNk_9IDdWkyBfwSP7ywsr1TJqos3lQNwXy4dRlGKkcw85phUUDjCrQoZVvt874EoF8XB0CWHltpU5eLhWshsFMGzD0VK7e4F5lKYqI-6h1zBYao-vltK1IflA/s400/IMG_7840.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh pureed peas vs. store bought-look at the color difference</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpMQ07zxx1fX2ho07XtoSs8ZcClJmjH3Iv5InGuirZ_qOduJPnqCxB060m8CGix9z6u1sA_f_jIqnD0P5C-AmITe0zTfet4NGXD7mDmkkt_4zH5QMR-fNwkBmd_Yft2TaHmn5lWDDTxc/s1600/IMG_8222.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtpMQ07zxx1fX2ho07XtoSs8ZcClJmjH3Iv5InGuirZ_qOduJPnqCxB060m8CGix9z6u1sA_f_jIqnD0P5C-AmITe0zTfet4NGXD7mDmkkt_4zH5QMR-fNwkBmd_Yft2TaHmn5lWDDTxc/s400/IMG_8222.JPG" width="400" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Isaak's chewing face</td></tr>
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<span style="font-size: small;">I think his favorite right now would be pureed blueberries grapes.</span></div>
<span style="color: #38761d; font-size: x-large;">Keep having fun in the kitchen!</span><br />
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<div>
This is a very unique gift box that will surely make your mom, wife, sister, grandma, auntie, or special lady in your life feel so VERY special and cherished when they receive this surprise in the mail full of handmade treasures and treats.</div>
<h4>
<b><u>Gift boxes Include:</u></b></h4>
<h4 style="text-align: justify;">
<ul>
<li>Mini Pink Rose Meringues with a hint of chocolate.</li>
<li>Spicy Chile Chocolate, Salted Caramel, Pecan coated Pretzels.</li>
<li>Dainty Lavender Lemon Thyme Tea cookies.</li>
<li><b style="text-align: left;">And a unique hand crafted card with your short message inside.</b></li>
</ul>
</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqB8p9dgaSjkNKw5Ym5Or5rkCTfWYdgmkXWTqEUN2O-J2EPutTISbK11IfcTgBW6BT4g9rkBzVQBTIKZI-khw2rNO3FyQd1CIYjg4hCSpEKDdOjTjaWWhiLrj79EH9SH0HS7xNgCSL4eA/s1600/various+pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqB8p9dgaSjkNKw5Ym5Or5rkCTfWYdgmkXWTqEUN2O-J2EPutTISbK11IfcTgBW6BT4g9rkBzVQBTIKZI-khw2rNO3FyQd1CIYjg4hCSpEKDdOjTjaWWhiLrj79EH9SH0HS7xNgCSL4eA/s640/various+pretzels.jpg" width="640" /></a></div>
<b><br /></b>
<b>A limited amount of gift boxes will be created. All packages will be sent on May 6th and 8th. Boxes only ship within the United States.</b><br />
<br />
<span style="background-color: #d5a6bd;">LAST DATE TO PLACE ORDER IS SATURDAY, APRIL 27TH 2013</span><br />
<br />
Please confirm the recipient's shipping address and the short message you would like me to include in the card during check-out in the "Note to Seller: Add" link.<br />
<br />
E-mail me with any questions at littleivycakes@gmail.com<br />
__________________________________________________________________<br />
<br />
Special Mother's Day Gift Box $35.00 + $10.00 for Shipping and Handling<br />
<b><span style="color: #cc0000;">***SOLD OUT ***</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fLwvsuGblZyZsQLwCmgdGCZL80OE2dmdwlv1bIhAwNAwATLxSd4_3c2WH2hsccGNu3HBUS19Fo8-fxBXL972AAyDMGO5L0eYj5QcG-tKK9NtkvlHJ4HD5SYFOReWi8nznsiY4LLmuwM/s1600/IMG_7167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5fLwvsuGblZyZsQLwCmgdGCZL80OE2dmdwlv1bIhAwNAwATLxSd4_3c2WH2hsccGNu3HBUS19Fo8-fxBXL972AAyDMGO5L0eYj5QcG-tKK9NtkvlHJ4HD5SYFOReWi8nznsiY4LLmuwM/s400/IMG_7167.JPG" width="400" /></a></div>
The other day I had a bran muffin from a coffee shop and it inspired me to make a GOOD bran muffin that would be a healthy start to my busy mornings on the go.<br />
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I like the idea of baking or (making) something healthy on Sunday, when and if I have some extra time, for the week ahead. Muffins, cookies, prepping for a healthy dinner, whatever it may be. It makes me feel prepared and ready to start the crazy week ahead and it makes it feel less crazy and more under control.<br />
<br />
These turned out perfect. The only thing is that because of the fresh berries baked inside, they should be eaten within a couple days of being made.<br />
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<b style="color: #351c75;">Mixed Berry Molasses Bran Muffins </b>-makes 12 large muffins <br />
1 cup wheat bran (I got it in the bulk section of Whole Foods)<br />
1 1/2 cup wheat pastry flour (Bob's Red Mill) OR wheat flour <br />
1 1/4 tsp baking soda<br />
1/8 tsp salt<br />
1 cup Tazo Herbal Infusion Brambleberry tea/juice OR any natural/organic juice you have like cranberry, blueberry, tangerine, whatever. <br />
1 tbs veggie oil<br />
1 egg <br />
1/2 cup molasses<br />
1/4 cup rice milk <br />
1/3 cup no-sugar-added applesauce<br />
1 tbs vanilla bean paste or vanilla extract<br />
1 cup mixed berries chopped into bite size pieces and tossed together (strawberries, blackberries, raspberries, blueberries.) what ever you have available.<br />
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-Preheat oven to 350 and lightly oil a 12-cup muffin tin<br />
-In a large bowl, sift flour, baking soda, and salt together. Mix in wheat bran. Set aside.<br />
-In a mixer, whisk, all other ingredients together ***except the berries*** until frothy.<br />
-Then pour wet ingredients into your dry ingredients and stir well with a wooden spoon.<br />
-Fill lightly oiled muffin tins 2/3 full with batter, drop about a tsp or so of berries in the middle of the batter and then cover them with a little more batter.<br />
-Bake for 10 minutes, then sprinkle sugar in the raw on top and bake another 5-10 minutes.<br />
<br />
Be healthy, until I see you again... :)<div class="blogger-post-footer"><script type="text/javascript">
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</script></div>Ivyhttp://www.blogger.com/profile/13437660138155148805noreply@blogger.com1tag:blogger.com,1999:blog-6434283531885579046.post-54828252031956796182012-03-25T00:47:00.000-07:002018-01-20T22:29:52.180-08:00<b><span style="font-size: x-large;"><span style="color: #b45f06;">Peanut Butter</span> <i style="color: #783f04;">mini </i><span style="color: #783f04;">Chocolate Chip Cookies:</span></span></b><br />
<i style="mso-bidi-font-style: normal;"> <b><span style="color: #45818e; font-size: large;">Having Freshly baked cookies anytime you want, </span></b></i><br />
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<i><b><span style="color: #45818e; font-size: large;">in only 15 minutes!</span></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05nZT1WR5UfN3xVQB8mfRcjSlebQTG9e7opKyCxLMPpa7bfymrArCAzoAO1Yv2FIfr3vbM7lcE7L_TyPIshDEOUWtmvgFtOXzUG8tV4OdJTl9o-gmcetQOYcUpSl2zOJ3otCFrvmfJho/s1600/IMG_6839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05nZT1WR5UfN3xVQB8mfRcjSlebQTG9e7opKyCxLMPpa7bfymrArCAzoAO1Yv2FIfr3vbM7lcE7L_TyPIshDEOUWtmvgFtOXzUG8tV4OdJTl9o-gmcetQOYcUpSl2zOJ3otCFrvmfJho/s400/IMG_6839.JPG" width="400" /></a></div>
<span style="color: #783f04; font-size: x-large;">E</span>veryone loves warm, freshly baked cookies right? Especially when
they're YOUR homemade cookies made from scratch. But who has time to do THAT these days? In this busy world? Especially if you're a mom, like me, there are more important things (like sleep and making a living) than baking a batch of "grandmas homemade cookies". </div>
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Well, there <b>is</b> a way. If you can get through at least one batch or double batch of cookies, you can enjoy them for a month or two. Wah?! Yeah, that's right. </div>
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You will love it, and be so proud of yourself, when you can provide homemade cookies, FRESH, and effortlessly at the drop of a hat. For <b>YOU </b>and ANY one else, for that matter.</div>
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Your <b>husband will love you</b> when he get’s to come home to a
house smelling like cookies and finds a plate of them waiting for him. Or even when you are both cuddling up on the couch to watch a movie and need some yummy chocolaty
cookies to go with that vanilla bean ice cream in the freezer. You don't have to say "hold on" and then disappear for a couple hours only to find he fell asleep while you were slaving away making them. </div>
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Your <b>kids will love you</b> when you have freshly baked cookies waiting for them with a glass of milk when they get home from school .</div>
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Your <b>last minute guests/family will love you</b> when you pop those
cookies in the oven and have them ready and waiting to be devoured when they come over.</div>
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Your <b>neighbors will love you</b> when they get a cute little
plate of freshly baked cookies on that rainy Saturday afternoon.</div>
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and your <b>co-workers will love you</b> when you come in, unexpectedly
with cookies on a dreary Monday morning.</div>
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<b>How can this be done? It's a really simple concept that you may have heard before but, I thought I would share it because you can actually apply this principle to may other food items to make your life easier and make yourself look like a super-hero. :)</b></div>
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<b>So, here it is... </b></div>
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<span style="color: #134f5c; font-size: large;"><b>***Next time you make a batch of cookies, freeze half the batch of dough, or make a double batch so you have even more to freeze for later. That's it.***</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_CKZe-R-3vAYGwEY24T0lyGkiyye9Z7B6iVkRgQj42gnK1JRhwu0WeXhYZ66qZS9zG4yF0x3ne3DyYeanzwbmw1PVsNjRDtFPLv_E6scDL74Z3nGs7SUPXL3MXpR3TJ2_zRWbwXxTt4/s1600/IMG_6828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_CKZe-R-3vAYGwEY24T0lyGkiyye9Z7B6iVkRgQj42gnK1JRhwu0WeXhYZ66qZS9zG4yF0x3ne3DyYeanzwbmw1PVsNjRDtFPLv_E6scDL74Z3nGs7SUPXL3MXpR3TJ2_zRWbwXxTt4/s400/IMG_6828.JPG" width="400" /></a></div>
<b>Step 1.</b> Mix a batch of your famous home made-from scratch cookies and bake what you want.</div>
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<b>Step 2.</b> Then on a cutting board or or cookie sheet that fits in your
freezer, lined with parchment paper, scoop dough into mounds right next to each other with a cookie portion scooper(seen in the picture below).</div>
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<b>Step 3.</b> Cover lightly with plastic wrap and freeze overnight.</div>
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Then toss frozen cookie dough balls into a large freezer baggie and store
in freezer for up to two months. You could even have a couple kinds of cookies stored up if you wanted.</div>
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-When you want to bake a batch of cookies, just place them on
a cookie sheet with parchment paper and bake(usually at 350 for 10 minutes).</div>
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-Even if you don’t bake a batch, you could even send a friend
home with their own baggies of frozen cookie dough with baking directions that
they can enjoy at home and bake with their own kids.</div>
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This frozen idea can be applied to other types of cookies too such as cut-outs, and sandwich cookies, or even other treats and dinner items. </div>
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I love that scene in the movie Clueless, where Alicia Silverstone's character narrates, "When you have boys over, you should always have something baking." So she plops a whole store-bought cookie dough round in the oven and it ends up burnt. The idea<b> </b>was to fill the house with that yummy baked-cookie aroma and to impress with your baking skills. However, bought cookie dough-isn't really the way to go.</div>
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So why not just buy cookie dough and have it on hand to achieve this? </div>
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<b>Well, the difference </b>between freezing <u>your</u> cookies for convenience and just buying
cookie dough from the store (an easy way for fast cookies too) is the difference between all natural and a whole
bunch of additives, high fructose corn syrup and honey, tons of sugar versus less of... all natural cane sugar. Highly
processed ingredients versus whole wheat flour/gluten free. The list can go on
but, my point is they are YOUR quality custom cookies at your finger tips not some unhealthy junk food cookie.I suppose you could buy a small tub of all-natural cookie dough from Whole Foods...but, again that could be pricey, they aren't <b>your</b> delish cookies, and you will have to wait to thaw the whole container before scooping and baking.</div>
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<b style="color: #134f5c;">Here's a yummy cookie recipe I recently applied to the freeze and bake later principle.</b><br />
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<u><span style="font-size: large;">Ivy's Peanut Butter mini Chocolate chip cookie recipe</span></u></div>
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.littleivycakes.blogspot.com%2Fsearch%2Flabel%2FPeanut%2520Butter%2520mini%2520Chocolate%2520chip%2520cookies.%2520Make%2520now-bake%2520later&media=http%3A%2F%2Fwww.littleivycakes.blogspot.com%2Fsearch%2Flabel%2FPeanut%2520Butter%2520mini%2520Chocolate%2520chip%2520cookies.%2520Make%2520now-bake%2520later&description=Peanut%20Butter%20Chocolate%20Chip%20Cookies"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>
crunchy crust and soft middles </div>
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makes 36 1 inch dough balls</div>
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2 1/4 cups flour </div>
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1/2 tsp baking soda</div>
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3/4 cup butter, half melted</div>
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3/4 cup creamy peanut butter</div>
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1/2 cup cane sugar</div>
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1 cup brown sugar </div>
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2 tbs vanilla bean paste or vanilla extract</div>
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2 eggs and 1 egg yolk</div>
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1 cup <i>mini </i>semi sweet chocolate chips</div>
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-Preheat oven to 350 and line a cookies sheet with parchment paper or a silpat mat. </div>
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-whisk flour and baking soda in a medium bowl and set aside.</div>
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-Take butter and microwave until you have half the butter melty liquid. </div>
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-In a large bowl, whisk butter, sugars, vanilla, and peanut butter until supper fluffy and white.</div>
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-Fold in eggs one at a time</div>
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-Slowly add flour mixture.</div>
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-Fold in mini chocolate chips.</div>
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-Scoop 1 inch mounds about an inch apart and bake for 9 minutes.</div>
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-Flatten gently with a slotted spatula to make ridges, and bake another 2 minutes. </div>
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<br /></div>
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P.S. Isaak says, hello...</div>
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlMOlqLDOhIQSt8zgztUtQpVB90rnIUUtSn2uQoap8GvjR1N8UFR2CJkz8B8w1pBifH3tcl7r9Sr0sTjMpbIL9LOT4hZVw63QBeeerP28o3OBjP0bMDNoSGAroXbM1VlEWv-Lt3twDJg/s1600/IMG_6435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRlMOlqLDOhIQSt8zgztUtQpVB90rnIUUtSn2uQoap8GvjR1N8UFR2CJkz8B8w1pBifH3tcl7r9Sr0sTjMpbIL9LOT4hZVw63QBeeerP28o3OBjP0bMDNoSGAroXbM1VlEWv-Lt3twDJg/s640/IMG_6435.JPG" width="640" /></a></div><b><span style="color: #3d85c6;">Make a two layer cake any flavor you want. I did strawberry from a box to make it easy this time.</span></b> Let the two layers freeze, with a large bread knife and taking precaution, saw off all cake crusty edges and make layers even and the same size. Slice horizontally so you have four thin cake layers. Place back in freezer with parchment paper in between each layer.<br />
Whip 1-2 cups whipping cream and add 1/2 cup powdered sugar and a tablespoon vanilla to taste. Set aside in fridge until ready to use.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBV8JKJ-FYa3FWbdDL9g7qUVXisKxzZEmnqOpodS0IcN1ua_X6tutAERLWUwz6heAFfPjZ1N-9M8EUvw9jiQ4BsaYxZUBNIZeLQJqGLAMirAgc5JZH_6uh0abiXSTVMt5DTZofhcAd6r4/s1600/IMG_5109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBV8JKJ-FYa3FWbdDL9g7qUVXisKxzZEmnqOpodS0IcN1ua_X6tutAERLWUwz6heAFfPjZ1N-9M8EUvw9jiQ4BsaYxZUBNIZeLQJqGLAMirAgc5JZH_6uh0abiXSTVMt5DTZofhcAd6r4/s400/IMG_5109.JPG" width="400" /></a><br />
<span style="color: #ea9999;"><b><span style="color: #3d85c6;">Get out your cake plate and place a piece of parchment down, then your first cake layer, bottom side down.</span></b> </span>Brush with rum if you so desire. I found a strawberry rum. Yummy. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5f6bZ5UNsVAtBrsjqNWEr3ypBUAivIqOcD9Je2RcguYoKNPDCjxGxUes9ScCgcPx9gSfpR-vaOrVgm4osDuvuD9MPEksRKjwsNjnJGXWakLhGBKz6QVfFZYs2W0WewHf-y5dTw00DBA/s1600/IMG_5114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5f6bZ5UNsVAtBrsjqNWEr3ypBUAivIqOcD9Je2RcguYoKNPDCjxGxUes9ScCgcPx9gSfpR-vaOrVgm4osDuvuD9MPEksRKjwsNjnJGXWakLhGBKz6QVfFZYs2W0WewHf-y5dTw00DBA/s400/IMG_5114.JPG" width="400" /></a></div><b><span style="color: #cc0000;">Then, spread a layer of your whipped cream and fruit.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGqLVTA95rueSpMQVJ3fV3ftwudT0MPlGDnSMfjpwhMw1hWRFrBMRtpggnXdK1BeGNaCiC7rgrhwi-L4iSk_x92NSpf1cuYd_FJedS-fmr4U7RGbk0YOJ0JTl33EOzV2DTvYo5VJwz5c/s1600/IMG_5115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpGqLVTA95rueSpMQVJ3fV3ftwudT0MPlGDnSMfjpwhMw1hWRFrBMRtpggnXdK1BeGNaCiC7rgrhwi-L4iSk_x92NSpf1cuYd_FJedS-fmr4U7RGbk0YOJ0JTl33EOzV2DTvYo5VJwz5c/s400/IMG_5115.JPG" width="400" /></a></div><span style="color: #3d85c6;">Place another cake layer on top and fill in edges with whipped cream to make even corners and such.</span> Brush your new layer with rum, spread whipped cream layer and fruit again.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfB8MjOIPpucw82sP3XVYKGPyg7ZX1JT2Ed8hEvuXuizMp2rUU2SHtMKPp6nrJvJHEtooSS4G8ncvZTH0lfNPTysR4Xn5rL5kcJtK6ThOQeB0J6aIlCkHD0bA086K2CroY3CLo60pZeoo/s1600/IMG_5120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfB8MjOIPpucw82sP3XVYKGPyg7ZX1JT2Ed8hEvuXuizMp2rUU2SHtMKPp6nrJvJHEtooSS4G8ncvZTH0lfNPTysR4Xn5rL5kcJtK6ThOQeB0J6aIlCkHD0bA086K2CroY3CLo60pZeoo/s400/IMG_5120.JPG" width="400" /></a></div><b><span style="color: #cc0000;">Repeat above steps</span></b> until you get to the fourth cake layer, place the layer bottom side up this time so you have a nice even top to your cake.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIO8TQkx2pOpik_J4le-WP0uu7lNm5SJhSfzB-cX_ANAv2O1UFWI8R6WJ6kTp-XTYZHIsyqm0lFX4pnKHaCm_FFbE33fFqCBa7d5Ui1ylF7kAU89bbNJGvlbLk40zfjpu8XbnkYcXudLg/s1600/IMG_5123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIO8TQkx2pOpik_J4le-WP0uu7lNm5SJhSfzB-cX_ANAv2O1UFWI8R6WJ6kTp-XTYZHIsyqm0lFX4pnKHaCm_FFbE33fFqCBa7d5Ui1ylF7kAU89bbNJGvlbLk40zfjpu8XbnkYcXudLg/s400/IMG_5123.JPG" width="400" /></a></div><b><span style="color: #3d85c6;">Frost entire cake with whipped cream.</span></b> Starting with a large dollop of frosting on top and spreading out and down the sides. This is easier then having to add more frosting later.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1efz99EjzmWm-whQiHgY98RUCupai4_9TkEm99N77FphLGzwAukBsBju3_Sd7_GQ4t4QjBfWLEeDQHG_4qdKQXoWF1Ur6YSIDq1BnmUACnXrwWrmsjrdBFkqUEA5MemL8jDkOtKURhg/s1600/IMG_5127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs1efz99EjzmWm-whQiHgY98RUCupai4_9TkEm99N77FphLGzwAukBsBju3_Sd7_GQ4t4QjBfWLEeDQHG_4qdKQXoWF1Ur6YSIDq1BnmUACnXrwWrmsjrdBFkqUEA5MemL8jDkOtKURhg/s400/IMG_5127.JPG" width="400" /></a></div><b><span style="color: #3d85c6;">Smooth sides and edges with frosting spatula.</span></b> If you need to, sometimes dipping the spatula in hot, hot water and wiping it with a paper towel with help give you smooth frosting edges.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn07L0ZFtpixPymx963zQ-0-HbrwWzwzgv94tobWNgcZcd27egEiakV-J-MPm6l5q8D9rLAfIQ1VoGysiBXahNkxiCWkjNNy4ABy_F4mwVpGPyN8sbs2eEEaWJcSLYYAnjmDhK_NqDkQ/s1600/IMG_5130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimn07L0ZFtpixPymx963zQ-0-HbrwWzwzgv94tobWNgcZcd27egEiakV-J-MPm6l5q8D9rLAfIQ1VoGysiBXahNkxiCWkjNNy4ABy_F4mwVpGPyN8sbs2eEEaWJcSLYYAnjmDhK_NqDkQ/s400/IMG_5130.JPG" width="400" /></a></div>My final decorated cake picture did not have the greatest lighting. So, decorate as you wish. I topped mine with more pretty strawberries and placed chocolate covered strawberries at the bottom edges.<br />
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<b style="color: #3d85c6;">Everyone will love this cake because it is very light and airy. The cake brush with rum gives it a nice flavor and the whipped cream frosting is not super sweet like some of the those store bought butter cream cakes.</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDUR_p6gOQljjT9xVruVpKX6K5hpSn0lpBeGPccl8KPFFK6U96UlXpjoq2Gmpkrr_Qscjrew7tv-n8ltLJ1ehJc6rbJBs3_S-VfuSqaiOfQOK8ffeYRU6L14ry-ktxvcYDFQrc-rAOlw/s1600/IMG_6441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKDUR_p6gOQljjT9xVruVpKX6K5hpSn0lpBeGPccl8KPFFK6U96UlXpjoq2Gmpkrr_Qscjrew7tv-n8ltLJ1ehJc6rbJBs3_S-VfuSqaiOfQOK8ffeYRU6L14ry-ktxvcYDFQrc-rAOlw/s400/IMG_6441.JPG" width="266" /></a></div><div style="color: #e06666;"><b><span style="font-size: large;">Until next time...keep having fun in the kitchen. ;)</span></b></div><div class="blogger-post-footer"><script type="text/javascript">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFv3lxeyZvvsL0sfYk6XgVyH5kTYtRm1HUsOxOPCKgRC1lD0bLYTXPP0V-JcMCFhBj9apD7YtBHHDgXUWdWu8H9iBbEF-iR48V0m-2VJ3H614pxQfhKVg00a9Wh2gTiNyjN9oFfxXtzg/s1600/IMG_5627+-+Copy+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFv3lxeyZvvsL0sfYk6XgVyH5kTYtRm1HUsOxOPCKgRC1lD0bLYTXPP0V-JcMCFhBj9apD7YtBHHDgXUWdWu8H9iBbEF-iR48V0m-2VJ3H614pxQfhKVg00a9Wh2gTiNyjN9oFfxXtzg/s400/IMG_5627+-+Copy+%25282%2529.JPG" width="400" /></a><span style="font-size: x-large;"><b style="color: #0b5394;"><br />
Isaak and I will be in the kitchen soon to bake something yummy for you!</b></span><div class="blogger-post-footer"><script type="text/javascript">
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<span style="color: #e69138; font-size: x-large;"><b><i>Heavenly Tropical Cake<span style="color: #a64d79;"> </span></i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsv7EcLf8fEcw9Uvu2XWb76kHdEUqzkMQv3CfwSoZpcsAqZ_sPyu2-NRR8cV5uaON2GagU1mDTNdc5oira7BFSzeSvpauYwXRVvBKyuMmmv_R_M76ey6kEsVAvMAElG4ALzBkpxXMhnZE/s1600/IMG_9025.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsv7EcLf8fEcw9Uvu2XWb76kHdEUqzkMQv3CfwSoZpcsAqZ_sPyu2-NRR8cV5uaON2GagU1mDTNdc5oira7BFSzeSvpauYwXRVvBKyuMmmv_R_M76ey6kEsVAvMAElG4ALzBkpxXMhnZE/s400/IMG_9025.JPG" width="400" /></a></div>
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My mom told me about this cake that she and my sister fell in love with at the Tommy Bahama's Restaurant where they live on Maui. Last year, for my mom's birthday she requested and paid a profesh baker friend of hers to make this cake. BUT, it turned out to be a dud. :(</div>
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Not only was the cake nothing like the restaurant's version, but it wasn't even that good for what it was, and apparently burned on the bottom. oopsy! :(</div>
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Just hearing this story made me feel a personal injustice, and an immediate super-challenge was launched. "I was going to make this cake RIGHT!" <br />
<br />
Yet, to my surprise, the challenge turned out to be an easy one. By God's graces and favor, with just FIVE minutes online, I found the actual recipe for the cake here <a href="http://www.tommybahama.com/TBG/ParadiseNation/pn_recipe_pinacoladacake.jsp">Tommy Bahama's Pina Colada Cake</a> along with other yummy recipes they have published <a href="http://www.tommybahama.com/TBG/Stores_Restaurants/Recipes.jsp">Tommy Bahama's Recipes</a> and was already special ordering the key ingredients on my sixth minute into the challenge.<br />
<br />
BTW, their food is really good! This is not a plug for Tommy Bahama's restaurant but, they do have some pretty good food there. If you ever run into one of their locations, go ahead and give them a chance. :) I know of one on Maui in Lahaina and one in Palm Springs near Indian Wells.</div>
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Anyway, so, I find their exact recipe *which is very simple* and THEN, on top of that they tell you in the recipe what brand of cake mix and the exact website and item # to order the white chocolate mousse mix for the whipped cream filling. I ordered two cans around $5.00 each. One single can of mix could probably make three cakes. Below are my exact notes about the steps I went through. </div>
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<b>I am telling you, THIS CAKE IS REALLY GOOOOOD! It passed the test of mom-authenticity and even BETTER everyone I make this cake for says it's beyond amazing.</b><br />
<b>You can make it yourself. It's A perfect light and fluffy bliss cake and would go very well with a margarita or mai tai I am sure. :) </b><br />
<br />
<b>Well... if you don't like pina coladas... or getting caught in the rain...then, maybe this is not the cake for you. You kinda have to like coconut and pineapple. Although, now that I think about it you could do any flavors with this recipe since it's a white cake and white chocolate whipped cream filling.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwXQIMWQlTKcsXd-6yUabYOl52KNwFPI15FWqArbNRG8mCy8lq7tny4kOyFDNuVJEZikZo0Ut4647py2bx-MF0ZOVfQHwV2bN_UcAz-xykICLIZnksX3BkuJuO-DZqfEXJXTf4r1cL2Q/s1600/IMG_9026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkwXQIMWQlTKcsXd-6yUabYOl52KNwFPI15FWqArbNRG8mCy8lq7tny4kOyFDNuVJEZikZo0Ut4647py2bx-MF0ZOVfQHwV2bN_UcAz-xykICLIZnksX3BkuJuO-DZqfEXJXTf4r1cL2Q/s400/IMG_9026.JPG" width="400" /></a></div>
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<span style="color: #6aa84f;"><b>Just a side note:</b> My recipe notes are quite detailed but you can make this process as simple or complex and gourmet as you feel comfortable. Drop the extra steps or ingredients if you want, the key is white cake, whipped cream frosting, fruit layer, coconut rum/or other and toasted coconut or whatever to garnish. </span><span style="color: #6aa84f;">It's good fresh, but I also think the more the cake sits and simmers the better. </span><br />
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<span style="color: #3d85c6;"><b>Ingredients I used</b></span></div>
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1 box moist white cake mix (substitute 3 parts coconut milk, 1 part water for the water called in box instructions)<br />
1 can coconut MILK</div>
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3 egg whites (as it calls for on the box)</div>
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Veggie oil ( as it calls for on the box)<br />
Vanilla</div>
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1-2 cups Parrot Bay Rum coconut rum (original recipe from Tommy calls for Golden Rum which you could use too)</div>
1 8 oz can crushed pineapple, very well drained<br />
Shredded sweetened coconut, toasted<br />
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<b><span style="color: #3d85c6;">THE RECIPE and STEPS</span></b></div>
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-Toast 2 cups of coconut in a large frying pan on medium heat. Constantly stirring with a wooden spoon until golden brown. Then transfer coconut to a cookie sheet lined with a paper towel to let cool. Funnel into a baggie and set aside. <br />
-Open the can of crushed pineapple and drain an much liquid as you can. Place in a bowl, cover and set aside in fridge. <br />
-Grease 2-8 or 9 inch cake pans really well. (I've done round and square) <br />
-Preheat oven to 350 degrees<br />
<br />
<u><b><span style="color: #6aa84f;">Cake:</span></b></u><br />
-Combine the bag of cake mix, 3 egg <b>whites</b>, 1 tbs vanilla, 1/3 cup veggie oil, 1 cup coconut milk, and 1/4 cup water. Start to beat slow then mix well for 2 minutes.<br />
or make as directed on you cake mix box.<br />
<br />
-Pour batter into cake pans and bake 30 minutes or until golden brown and when you touch the top with your finger-it springs back. Let cake cool. Try not to over bake.<br />
-Let cool, cover and place in the freezer. You can even make the cake a night before. It's much easier this way. <br />
-When ready to assemble cake(perhaps the next day), torte each cake into to layers yielding 4 layers total (I did 3 though because I was worried it would be too high, heavy, a topsy-turvey)<br />
<br />
<u><span style="color: #6aa84f;"><b>Frosting/Filling</b></span></u><br />
You can try to do the math on this one. The mousse directions on the can said use 1/2 gallon of whipping cream for the whole can but you don't want to use the whole can.<br />
-Whip1/2 cup and 2 Tbs White chocolate mousse powder with 1/4 cup coconut milk, then add 1 pint whipping cream and whisk on high until you have stiff peaks.<br />
-Add some vanilla extract Mix well.<br />
Cover, and set aside in fridge until you are ready to assemble cake.<br />
-Take cooled or frozen cake and cute your layer horizontally.<br />
-Then, stack all cut layers together and trim the sides of crust.<br />
-Place plastic wrap in between layers and set aside (in freezer again if needed) until ready to assemble.<br />
<br />
<u><b><span style="color: #6aa84f;">Assembly:</span></b></u><br />
On the fancy cake plate of your choice..with a doilie perhaps...<br />
-Place first layer of cake down and using a pastry brush, brush on the coconut rum or sprinkle on.<br />
-Spread a layer of the white chocolate mousse about 1/2 inch or so.<br />
-Lightly cover mousse layer with crushed pineapple pieces<br />
-Repeat steps ending with a flat surface cake layer facing up. Brush top with rum.<br />
-Frost whole cake with white chocolate mousse and sprinkle top and sides with toasted coconut.<br />
Sprinkle the coconut just before serving because if the coconut is on the cake and sitting in the fridge, the coconut will loose it crunchy-ness.<br />
<br />
If you're really ambitious you could take your discarded pineapple juice and make a nice creamy pineapple sorbet to serve with the cake.<br />
<img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg-aYEccL37kjIEnXIWxWnrwviol5Mr2s4keyp8L1ZpIphS23I1SoEyHIftsZUl1o6wOmVK39gGukW1wgFRLeWpmgtutjMeAFvUkv9UecDZSRR2CffHt2vodaYwJTeJuvoWNB_gfVgl8/s400/beach.jpg" width="400" wt="true" /></div>
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj357Di6A3F7ANaXYuT1gZGbu-LX5Vt5i2aay0idVGik9lr3hk0AQtd677v2mbKsmxL6oHUnT7xMRV8QgBFgFFgN81iTN63A6OvtlsGmMs_2Yzb7L0hqdKf5fvb4NteMLn58ZDI9S1oMDY/s1600/IMG_4952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj357Di6A3F7ANaXYuT1gZGbu-LX5Vt5i2aay0idVGik9lr3hk0AQtd677v2mbKsmxL6oHUnT7xMRV8QgBFgFFgN81iTN63A6OvtlsGmMs_2Yzb7L0hqdKf5fvb4NteMLn58ZDI9S1oMDY/s400/IMG_4952.JPG" width="400px" /></a></div>A couple weeks ago when I made apple pie I was wondering what I could do with all the pretty left over apple peels. I found an awesome simple apple jelly recipe that can really be used for ANY kind of jelly you want to make. These kinds of recipes always excite me because I can make tons of different jellies and it's so easy to make. The only thing you may have to invest in is a candy thermometer. It's worth it though and you can find one that is decently priced.<br />
<br />
<span style="color: #38761d;"><b>Here's how it's done.</b></span><br />
<br />
<b>STEP 1: Boil peels and cores from 4-5 apples in 3-4 cups of water for 15 minutes.</b><br />
I used the wild apples from my tree and one Red Delicious I had on hand.<br />
On my second batch of jelly(which was more planned) I used mostly Granny Smith for a nice tart flavor. And then a couple Red Delicious for color.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6pohyphenhyphenQqCc_s1hj-zXMTO6vIm-0UbIvyc9oJshGtl5EcrYut2-GQnKAwALJj7zIa0X5XVwL9ME-x8gU2cOG5tXEloUJntuyBYW1C8yYnxXI6L7t6fr9qQpoPqNurekIgEixf5sPKlctM/s1600/IMG_4921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC6pohyphenhyphenQqCc_s1hj-zXMTO6vIm-0UbIvyc9oJshGtl5EcrYut2-GQnKAwALJj7zIa0X5XVwL9ME-x8gU2cOG5tXEloUJntuyBYW1C8yYnxXI6L7t6fr9qQpoPqNurekIgEixf5sPKlctM/s400/IMG_4921.JPG" width="400px" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><b>STEP 2: Strain all peels and cores back into your boiling pot</b>, leaving you with about 2 cups of pretty, rosy-pink broth. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UWwf9kifOS5nNMDAv7HzBuBNhjkxQfa_4udBRQHA99EeUWm741yUkysdhidQwfrfc0HN9vhLFVDYY2-jUjSpq0EGTvSBL_fKj1mOZpEPwUXMmXmqGqIwWH3klp9bI-YK4VVh4P-2pkI/s1600/IMG_4930.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8UWwf9kifOS5nNMDAv7HzBuBNhjkxQfa_4udBRQHA99EeUWm741yUkysdhidQwfrfc0HN9vhLFVDYY2-jUjSpq0EGTvSBL_fKj1mOZpEPwUXMmXmqGqIwWH3klp9bI-YK4VVh4P-2pkI/s400/IMG_4930.JPG" width="400px" /></a></div><br />
<b>STEP 3: Stir in 1 cup sugar, 1/4 cup lemon or lime juice, 1 tsp vanilla bean paste (for looks), 1 tbs vanilla extract, and 1 tsp cinnamon or your favorite pie spice mix. Let boil until your candy thermometer reaches 220F. It takes about 20 minutes.</b><br />
<br />
<b>STEP 4: Let cool 5 minutes, pour into canning jar leaving about 3/4 of an inch at the top and let completely cool. Place lid on jar, and store in fridge or learn how to properly seal it.</b><br />
<br />
<b><span style="color: #660000; font-size: x-large;"><i>THE END!</i></span></b><div class="blogger-post-footer"><script type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUEThTxWrYg7CUam6kO8uxzjGueccpPPKsDnVk-mj0ZtCfuKx_UAm7zrH-d8UvA4f3G1htpnHg7NWOG5BUXQNnX15ezb-hsUblceL1Pn4mCpg6YtVeN1CQVPuzbXrLfQ_r1j8FnJ1zWo/s1600/IMG_4916.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihUEThTxWrYg7CUam6kO8uxzjGueccpPPKsDnVk-mj0ZtCfuKx_UAm7zrH-d8UvA4f3G1htpnHg7NWOG5BUXQNnX15ezb-hsUblceL1Pn4mCpg6YtVeN1CQVPuzbXrLfQ_r1j8FnJ1zWo/s400/IMG_4916.JPG" width="400px" /></a></div>Last week was a friend's birthday and I wanted to bake her a goodie. However, I had to make something that was quick and with on-hand ingredients. I had to be over at her house for her party a couple hours after getting home from work. Luckily, I keep some good stuff on hand like...spice cake mix and cream cheese?<br />
I think it's Betty Crocker spice cake mix, it's really good and I use it for this yummy pumpkin cake cookie recipe I make in the fall.<br />
<br />
Anyway, these turned out really good and the Chai element made them have a unique and gourmet touch. <br />
<br />
<b>Spice Cupcake Recipe</b><br />
-Spice cake mix, follow box directions.<br />
-Substitute the water it calls for with a half-half mix of milk and Tazo Chai extract.<br />
-Add more cake spice/cinnamon/all spice to your liking(2 tsp maybe)<br />
-Bake batter into mini or regular cupcakes<br />
Oven temp is 350F, bake for 10-20 minutes depending on your cupcake size choice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9sBKWHstDI5ytgUalPJo91OPayPFuE3VHCITGaRw_J4MZkLkS6Fek1P6_Lm4RY1O6cqizl1jp-gyzvYEfKCFn4gX2Hj1X5YWn2tcpbF1xiVVWyiJrJY-ZGu-sSqRzZYhzXe7Nhop-y8/s1600/IMG_4902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP9sBKWHstDI5ytgUalPJo91OPayPFuE3VHCITGaRw_J4MZkLkS6Fek1P6_Lm4RY1O6cqizl1jp-gyzvYEfKCFn4gX2Hj1X5YWn2tcpbF1xiVVWyiJrJY-ZGu-sSqRzZYhzXe7Nhop-y8/s400/IMG_4902.JPG" width="400px" /></a></div><br />
<b> Chai Cream Cheese Frosting Recipe</b><br />
2 packs cream cheese, I think that's 8oz. -room temp<br />
1 1/2 sticks butter, room temp<br />
1 cup powder sugar or to taste<br />
1/4 cup Tazo Chai Tea extract-I love this YUMMY stuff. I get it at the grocery store in the tea section.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr-LKwtO3h8GAL4e67jz6ASMcDUW3Kn5WF-th03jD1SossuKZWBZKOhzzkkj0qagDdHilKnwF8Deuh_oy1gzT1GMAdjHk05fCxr2_kR4QaBdjjomhh3dXk-ZkkSD6KbBTSc1BaFdmV6A/s1600/IMG_4998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRr-LKwtO3h8GAL4e67jz6ASMcDUW3Kn5WF-th03jD1SossuKZWBZKOhzzkkj0qagDdHilKnwF8Deuh_oy1gzT1GMAdjHk05fCxr2_kR4QaBdjjomhh3dXk-ZkkSD6KbBTSc1BaFdmV6A/s400/IMG_4998.JPG" width="266px" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwKKiNrHJKhuAXHjvQTN18ZWL7TEiBHVLRyF4TvRz4VQPeDPrWFbEM-vehSqxViB_otdB-0luzfEGCYTT4irVqU09QQ35uYXuFhUKX4OBfC7kfRLYKXGyo7aqrWcOicCvBxqeKG67Yow/s1600/IMG_4999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuwKKiNrHJKhuAXHjvQTN18ZWL7TEiBHVLRyF4TvRz4VQPeDPrWFbEM-vehSqxViB_otdB-0luzfEGCYTT4irVqU09QQ35uYXuFhUKX4OBfC7kfRLYKXGyo7aqrWcOicCvBxqeKG67Yow/s320/IMG_4999.JPG" width="320px" /></a></div> 1 tsp vanilla<br />
1 tbs cake spice or pumpkin pie spice<br />
-Whip cream cheese and butter, then slowly add each remaining ingredient one at a time.<br />
-Pipe or spread onto cooled cupcakes<br />
I decorated with cake spice, chocolate sprinkles, fine dry coconut, and pearl dragees.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheilEprnCDZC0wOGBSycwB0_x_ThhsTqQn-U4t0FO9yU5cWYSnmrNKzEIrUvLCIMvYXle27vuKFNBRaFMEZ0n9mODO7dSwGE9KJblWVv4YSa-pwirni0zgpOd_FvXsus1ygGK-qq-KgRk/s1600/IMG_4915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheilEprnCDZC0wOGBSycwB0_x_ThhsTqQn-U4t0FO9yU5cWYSnmrNKzEIrUvLCIMvYXle27vuKFNBRaFMEZ0n9mODO7dSwGE9KJblWVv4YSa-pwirni0zgpOd_FvXsus1ygGK-qq-KgRk/s400/IMG_4915.JPG" width="400px" /></a></div><span style="font-size: x-large;"><b>THE END!</b></span><div class="blogger-post-footer"><script type="text/javascript">
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This weekend we pretty much worked on fixing up our house three days straight. I finished putting away all my kitchen stuff and Sean did a whole bunch of stuff, including putting up window blinds.<br />
<br />
On Friday after work, I did have some fun though. I went to see Crazy Stupid Love. <br />
I went with my friends from work, the movie was super funny and afterwards we had a blast for happy hour. Don't worry, I had a virgin-margarita. :)<br />
<br />
I also managed to paint my toe nails all pritty on Sunday, here they are...hearts and polka-dots.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXvYUrN7pbXarJcJH3R_5-LsosnPgHd2LL0_z4GnKDRSOt3L-ejh8DWk-34dYSoxba93Xzauq40H2gMmOGczk3Z5srmpSFyaKxaqTLGegSE2DUwpqNYrRvvRbQ8igv4XZ0cruPMm_mYE/s1600/IMG_4955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXvYUrN7pbXarJcJH3R_5-LsosnPgHd2LL0_z4GnKDRSOt3L-ejh8DWk-34dYSoxba93Xzauq40H2gMmOGczk3Z5srmpSFyaKxaqTLGegSE2DUwpqNYrRvvRbQ8igv4XZ0cruPMm_mYE/s400/IMG_4955.JPG" width="400px" /></a></div><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/AVvXsEg2yAVvCcEJCInNEBX2wAjLRueY8-ntwwDZFCkN0DRnkA_DiZkDOOIt2meAyVlAt43Cg8F8zeoxTC7chxaqOxy4Ke588eWrFv0dOxHzEYLUhpsk0cmMPZik-VWkfLj0GEVnGwBUdjMVjmY/s1600/IMG_4970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yAVvCcEJCInNEBX2wAjLRueY8-ntwwDZFCkN0DRnkA_DiZkDOOIt2meAyVlAt43Cg8F8zeoxTC7chxaqOxy4Ke588eWrFv0dOxHzEYLUhpsk0cmMPZik-VWkfLj0GEVnGwBUdjMVjmY/s400/IMG_4970.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That blurry thing at the bottom of the picture is my baby-tummy at 29 weeks. :)</td></tr>
</tbody></table><b>If you want to paint your nails cute like mine, </b><br />
-Paint your nails the background color you want after breakfast, I did grey. Let them dry.<br />
-Then paint your design on them after lunch, I did little hearts on my big toe and polka dots on my other toes with teal and green.<br />
To get my grey I mixed white and black polish together.<br />
To get my heart color I mixed white and a dark teal I had.<br />
If you want a glossy finish for your toes or nails after, brush on a clear coat after you're design has dried.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhWQ1P9z456vdr5qLGKUwGz7t5-S4qQPH4Wbk_z5ZL3mBQgm4II6zgdpOBTl6zkenTncntkvwXKKSJh0zTteqyxjX2Z55_h1CSuimNCIOIygu-gzwlanvDDvQ2ymYFxC_jfh2WoU_p4c/s1600/IMG_4986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFhWQ1P9z456vdr5qLGKUwGz7t5-S4qQPH4Wbk_z5ZL3mBQgm4II6zgdpOBTl6zkenTncntkvwXKKSJh0zTteqyxjX2Z55_h1CSuimNCIOIygu-gzwlanvDDvQ2ymYFxC_jfh2WoU_p4c/s400/IMG_4986.JPG" width="400px" /></a></div>I like to have opaque white on hand to mix new and exciting colors with my darker color polishes. To mix colors I use a paper plate and bottle caps. For the hearts, I used a tooth pick for tiny design.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPvYdY6ia8CmlgHNC6Ft2p2lorROectoBil-RsFq73_VMxDLyOTgc2S0hesT8wTmzfUgkN1dw6hpi5Pvx38E2hiWFeyRj-D7IWZmQKytcpZd2pTcKUGrq_1GcEdY_EsCRliKtpUVpFvA/s1600/IMG_4982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkPvYdY6ia8CmlgHNC6Ft2p2lorROectoBil-RsFq73_VMxDLyOTgc2S0hesT8wTmzfUgkN1dw6hpi5Pvx38E2hiWFeyRj-D7IWZmQKytcpZd2pTcKUGrq_1GcEdY_EsCRliKtpUVpFvA/s400/IMG_4982.JPG" width="400px" /></a></div>I have problems with painting my finger nails because I pick it off right away. But this time, I wasn't done being creative so I just painted my thumbs with little hearts. <br />
<br />
Here's some pictures of Buddy and Frodo taking advantage of their long holiday weekend.<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/AVvXsEjJizLY5E971SnkOlTd6czK-p-P2fh8XttExrrIsG-gwVjTrYQ8-msfChcu0jV6borajhzW2RQCF5au085z8srKFNnhvt6GIs5o1wdmPeUdqfamdcyhCJGl2z0Pqx_IAJFyQFwweagf2Co/s1600/IMG_4993.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJizLY5E971SnkOlTd6czK-p-P2fh8XttExrrIsG-gwVjTrYQ8-msfChcu0jV6borajhzW2RQCF5au085z8srKFNnhvt6GIs5o1wdmPeUdqfamdcyhCJGl2z0Pqx_IAJFyQFwweagf2Co/s400/IMG_4993.JPG" width="335px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Frodo</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/AVvXsEhaqIcWQxUPQ67CMg0VkPkL54pGuTwqvzQFVQTogVQnsiIGWxXkbc7GlfVw3t2t4OZbBeVbFndUSoVvzTs1-_8UdV7jgGRykQ4WEX0E-JXfOxg9kKBpQtwiQBdlXxsX0lVdEVILmdCe3pQ/s1600/IMG_4996.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqIcWQxUPQ67CMg0VkPkL54pGuTwqvzQFVQTogVQnsiIGWxXkbc7GlfVw3t2t4OZbBeVbFndUSoVvzTs1-_8UdV7jgGRykQ4WEX0E-JXfOxg9kKBpQtwiQBdlXxsX0lVdEVILmdCe3pQ/s400/IMG_4996.JPG" width="266px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buddy</td></tr>
</tbody></table><span style="color: #38761d; font-size: x-large;">Have a great week!</span> <b>Only four days until another weekend. ;)</b><div class="blogger-post-footer"><script type="text/javascript">
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</script></div>Ivyhttp://www.blogger.com/profile/13437660138155148805noreply@blogger.com2tag:blogger.com,1999:blog-6434283531885579046.post-18614010904390400662011-08-21T22:00:00.000-07:002011-08-21T22:48:02.144-07:00<div style="color: #cc0000;"><span style="font-size: x-large;"><b>Homegrown Wild Apple Pie</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJI3SwM-BmFto0MKwBO9p6YStS1udmHfvOqp3XXZh7_pxtUUn2aZXSjVCstF5jdTkGV_sBFS-xLKFQguOLZdXHX28pW50O3krGUGQgG3WCid_eAbT_BUJenw4L6lpqiLFv61JitPStMY/s1600/IMG_4830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZJI3SwM-BmFto0MKwBO9p6YStS1udmHfvOqp3XXZh7_pxtUUn2aZXSjVCstF5jdTkGV_sBFS-xLKFQguOLZdXHX28pW50O3krGUGQgG3WCid_eAbT_BUJenw4L6lpqiLFv61JitPStMY/s400/IMG_4830.JPG" style="color: #cc0000;" width="302" /></a></div><span style="color: #cc0000; font-size: large;"><b>Y</b></span>es, I have made apple pie before, I know. This one is special though...becaauuuuse the apples came from my own front yard. Exciting huh.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0YgKo6mTiHTFP1KW4SL-T779smK2cbCfRi5jejdC6jP5Z7ubz9-IzC_xqT9Hddj1ZnCeA1dmNoYpFctoDVvFMYRzVBg0uMeruZ8qCx6drQguPTxMkoXoKVCMXvb6T8zipQYM7lw3Njs/s1600/IMG_4878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0YgKo6mTiHTFP1KW4SL-T779smK2cbCfRi5jejdC6jP5Z7ubz9-IzC_xqT9Hddj1ZnCeA1dmNoYpFctoDVvFMYRzVBg0uMeruZ8qCx6drQguPTxMkoXoKVCMXvb6T8zipQYM7lw3Njs/s400/IMG_4878.JPG" width="400" /></a></div>And my husband had to climb on our roof to get them from the top of the tree, isn't he awesome! I am not sure what variety they are but, they have just the right tartness and are very refreshing. I also like that every apple is unique and a different size and shape. I made the pie making process as easy as possible on myself this time and I am glad I did because being pregnant and standing while coring, peeling, and slicing was tiring this time. I also enjoyed trying out a new spice a friend gave me from a place in Santa Monica called Penzey's. The cake spice she gave me is totally awesome! It's like a pumpkin pie spice blend but way better and it has a very unique flavor, I know I will be using this spice a ton.<br />
<br />
Anyway, here's a recipe for the apple crisp pie I made:<br />
<br />
<b style="color: #cc0000;">SIMPLE APPLE CRISP PIE</b><br />
4-5 cups apple slices, use a smacky-type apple that is a little tart.<br />
1/4 cup lemon juice and 1 Tbs. mayo, whisked together in a large bowl. <br />
1 cup organic cane sugar<br />
1/2 stick butter, melted<br />
1-2 tbs pumpkin pie spice mix or a combo of cinnamon, ginger, allspice, nutmeg etc...<br />
2 frozen Marie Calendar pie shells (I know, I cheated this time to make it easy)<br />
<div style="color: #783f04;"><br />
</div><div style="color: #783f04;"><b>THE OAT CRISP</b></div>1 1/2 cup oats<br />
1/2 cup brown sugar<br />
1/3 cup flour<br />
1-2 tsp. <a href="http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscake.html">Penzey's Cake Spice</a><br />
1 tsp cinnamon<br />
1 stick and 2 tbs butter. <br />
<br />
-Preheat oven to 375<br />
-While slicing your apples toss them in the bowl with lemon juice and mayo to prevent browning.<br />
-Toss all apple slices with sugar and pumpkin pie spice mix, let sit for 10 minutes.<br />
-Mix your oat crisp in a separate bowl. Combine oats, brown sugar, flour, and cake spice<br />
-In the microwave, half melt your butter (you want some butter solid but soft and some melted)<br />
-With your hands, mix in butter evenly with dry ingredients, set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3kQ-1goxzNMh7C6gEIW-jnQNfN5S3WIds5DMZLMb9s2yiVENtFvN_189DHf0xTRvmnwKINx6_Tz6dXQr3WWFAcvWjIQdzdNFzYjouOVj9c1DP7HThyD-Aa4rFkF79BFdquv1vf_4aIY/s1600/IMG_4855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl3kQ-1goxzNMh7C6gEIW-jnQNfN5S3WIds5DMZLMb9s2yiVENtFvN_189DHf0xTRvmnwKINx6_Tz6dXQr3WWFAcvWjIQdzdNFzYjouOVj9c1DP7HThyD-Aa4rFkF79BFdquv1vf_4aIY/s400/IMG_4855.JPG" width="400" /></a></div>-Fill pie shells with apples, and drizzle 1/3 cup of the leftover sugar/spice juice on each pie. <br />
-Drizzle the 1/2 stick of melted butter evenly over both pies.<br />
-Crumble Oat mixture evenly over both pies.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07MZSvxfE1cHWmIOcrkcWgQYDRqQ5pXuZf3nKytN6LCSk79GxPaL6lH8FxWJPa327XAImkF7wpUmLSntAm5r6pLueJiuNkNWX6GgX75ohe9TqaSUSR2hWm1ZlcZQnQ4u5nxA-h7_gdeY/s1600/IMG_4859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07MZSvxfE1cHWmIOcrkcWgQYDRqQ5pXuZf3nKytN6LCSk79GxPaL6lH8FxWJPa327XAImkF7wpUmLSntAm5r6pLueJiuNkNWX6GgX75ohe9TqaSUSR2hWm1ZlcZQnQ4u5nxA-h7_gdeY/s400/IMG_4859.JPG" width="400" /></a></div> -If you can, place both pies on a cookie sheet covered with foil and bake for 1 to 1 1/2 hours until crust is golden brown and you see some bubble action. My favorite part about baking apples pies is how delicious and dreamy they make the whole house smell.<br />
-Take them out of the oven and let them cool. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrCNAF2G65SPSqTPozJiiGb1QEAf3b5E8j_h08rdjDlJIKsU-7-HHoxliuAU_j0Zr4_vh3oTSrUya8bvJUbKOnGkrtnCa4wQYj6mcFdWU2FAPkOjCYbv0U818OvRwa2jXZG7HXKKXe_I/s1600/IMG_4864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikrCNAF2G65SPSqTPozJiiGb1QEAf3b5E8j_h08rdjDlJIKsU-7-HHoxliuAU_j0Zr4_vh3oTSrUya8bvJUbKOnGkrtnCa4wQYj6mcFdWU2FAPkOjCYbv0U818OvRwa2jXZG7HXKKXe_I/s400/IMG_4864.JPG" width="400" /></a></div>-Then eat a slice with vanilla, or in this picture, butter pecan ice cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzRQUs5m6iQC6r5mPsKR32rMUwu52KiKyUv_EZ6ZinivI5-g_yqInkvaaIZpRffW6u_ODGjsgYi8xYXxdMS28EYikXTg9IFx9Nn_Z1qOq5LBQtkkxG00dq60PtRQEr0SS-qA58diGYug/s1600/IMG_4876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIzRQUs5m6iQC6r5mPsKR32rMUwu52KiKyUv_EZ6ZinivI5-g_yqInkvaaIZpRffW6u_ODGjsgYi8xYXxdMS28EYikXTg9IFx9Nn_Z1qOq5LBQtkkxG00dq60PtRQEr0SS-qA58diGYug/s400/IMG_4876.JPG" width="400" /></a></div><div style="color: #cc0000;"><span style="font-size: x-large;"><b> THE END! <span style="color: #783f04;">See you soon ;)</span></b></span></div><div class="blogger-post-footer"><script type="text/javascript">
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</script></div>Ivyhttp://www.blogger.com/profile/13437660138155148805noreply@blogger.com2tag:blogger.com,1999:blog-6434283531885579046.post-60121081273444517962011-08-10T06:00:00.000-07:002011-08-10T15:36:42.674-07:00<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: x-large;"><strong><span style="color: #cc0000;">COOKING</span> <span style="color: #38761d;">IN ITALIA</span>:</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #38761d; font-size: large;">W</span></strong>ell, life has swallowed me whole people. We are in the thick of remodeling, and settling into our new home. AND…Hey, if you don’t already know, we are having a little baby boy in mid-November! YAY!</div><br />
<br />
So, I have haven’t had any time for kitchen projects and blogging. Most of my kitchen things are actually still packed at the moment, anxiously awaiting their new home.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I can’t wait to share the adventures I will have in my new kitchen. Keep checking in, I should be posting shortly. I always get so many fun ideas, it's just a matter of actually making them. LOL. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finding new recipes and ideas to make contribute to my happiness and along with that, is sharing these things with friends on and off the blog world. I am especially excited because we have a good apple tree, orange tree, and 2 peach trees. They seem to be finishing their season for now though. Booo! I may have to wait a while for the next harvest.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>So finally</strong>, I am able to bring you pictures from my wonderful experience of a the cooking I took in Italy with my mother and sister. We had a lot of fun and a TON of food. :) If you want the detailed names or recipes to what you see below, let me know and I will provide them to you.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">The instructors were just amazing and so much fun. I will remember them in my hearts forever.</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6LuqUJttIJNoDdJN84LawwudkP9OsrLQL3vfs0H3ohUkd9NsXtLLWwPHjxEtLDYNRNFNNXWoo7Qn2UBR_zqsD2kDlKbuQ84AD3GKtrFwGGSLPSgpdzExmgamhYOyCud3qs1LcKNfznY/s1600/DSC_0212.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6LuqUJttIJNoDdJN84LawwudkP9OsrLQL3vfs0H3ohUkd9NsXtLLWwPHjxEtLDYNRNFNNXWoo7Qn2UBR_zqsD2kDlKbuQ84AD3GKtrFwGGSLPSgpdzExmgamhYOyCud3qs1LcKNfznY/s400/DSC_0212.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">making pasta from scratch. Flour, eggs, salt, and major arm muscles.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAZRXuONvctEhJ4uGnHvlOv4mjy5kFxDfmlJqVi7YiGeHlwdk8Xnq81IsIsQSD8Lecwp3ACEQXdLVj8Rbc2hqijN0uLryUUaS30sC4uldCGLc1L63K-A3aSfoa5fMXorCuq7s4JLOWHE/s1600/DSC_0274.JPG" imageanchor="1"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiAZRXuONvctEhJ4uGnHvlOv4mjy5kFxDfmlJqVi7YiGeHlwdk8Xnq81IsIsQSD8Lecwp3ACEQXdLVj8Rbc2hqijN0uLryUUaS30sC4uldCGLc1L63K-A3aSfoa5fMXorCuq7s4JLOWHE/s400/DSC_0274.JPG" width="400px" /></a></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzXMIvaPtuVQeH24X16eDO9AjLVDrZ5KPSMdAE9aLAybll-NK_y92kCBWJjgbNiBnFxrPUtgkOrN5WmyXLDvYz3eg_ImVuhEnBSG-P2BmM0q5mRUXCadB945wqmW9vO19Km2fEfuV8yw/s1600/DSC_0233.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzXMIvaPtuVQeH24X16eDO9AjLVDrZ5KPSMdAE9aLAybll-NK_y92kCBWJjgbNiBnFxrPUtgkOrN5WmyXLDvYz3eg_ImVuhEnBSG-P2BmM0q5mRUXCadB945wqmW9vO19Km2fEfuV8yw/s400/DSC_0233.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork chop cut into three, rubbed with salt, pepper and sage, sandwiched mozarella, and wrapped in bacon.</td></tr>
</tbody></table><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk_PrbTXX7rIXyrv8v6EGVjG1LjHGNoc3tV9sC2Nw3txftz7FK-TmZ-f46Ei2wSDrWhh5veaKGzuZWNadTvwCU7s2CCJC3JdCxdKZaeGb86LEcl-wO_Ry-pVBTc3PTFsEjDJdRq5Gyxc/s1600/DSC_0249.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk_PrbTXX7rIXyrv8v6EGVjG1LjHGNoc3tV9sC2Nw3txftz7FK-TmZ-f46Ei2wSDrWhh5veaKGzuZWNadTvwCU7s2CCJC3JdCxdKZaeGb86LEcl-wO_Ry-pVBTc3PTFsEjDJdRq5Gyxc/s400/DSC_0249.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini stuffed with zucchini chopped and bread crumbs, then baked.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh parmesan and herb pasta bowl, baked and then frozen over a bowl to shape.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3niFwdmguo_oi3d3miPZYjJ-dboAhgOsMqiPH0hPxOYBhcefQxikN0mR5nkwI73M9p_FmxgSbbQCCnaQIkNw6YIKWrN58YmxdrBYCxHb5WX_B4d-uAtKqtMiGpHnzZbpkGo5CbAQyjps/s1600/DSC_0297.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3niFwdmguo_oi3d3miPZYjJ-dboAhgOsMqiPH0hPxOYBhcefQxikN0mR5nkwI73M9p_FmxgSbbQCCnaQIkNw6YIKWrN58YmxdrBYCxHb5WX_B4d-uAtKqtMiGpHnzZbpkGo5CbAQyjps/s400/DSC_0297.JPG" width="267px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me and our lead chef instructor, she was so lively and fun!</td></tr>
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</div><div class="separator" style="clear: both; text-align: center;"><span style="color: #cc0000;"><strong>THE END! Gratzi Italia-for a lovely vacation. :)</strong></span></div><div class="blogger-post-footer"><script type="text/javascript">
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</script></div>Ivyhttp://www.blogger.com/profile/13437660138155148805noreply@blogger.com1tag:blogger.com,1999:blog-6434283531885579046.post-4597517988440996102011-05-23T03:39:00.000-07:002011-05-23T03:39:25.822-07:00<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #741b47; font-size: x-large;"><b>Ciao from Italia!</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMWzJeJZbGtYnG6DhXwPiVjr3wlIPb5j2KB7wmFBF9431_dxnlc9_sBWtAPh-_FSaCbVNkH6wZ44UMco5bbVwGpmfjiXOEh4hEpfKKz75-3-LH_QWPP3rx_CibKpdz6tmzuGBZWuiZJY/s1600/DSC_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMWzJeJZbGtYnG6DhXwPiVjr3wlIPb5j2KB7wmFBF9431_dxnlc9_sBWtAPh-_FSaCbVNkH6wZ44UMco5bbVwGpmfjiXOEh4hEpfKKz75-3-LH_QWPP3rx_CibKpdz6tmzuGBZWuiZJY/s400/DSC_0228.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUal1L5BNY8iFBlnaxaq0yP4IX1KpuFZLp4-s3-pcrty0zxOn0dp0LEGBGXTwCIAClomw_x8QUbi4sO-IrMIcYPVWxc4RkFk5FguAG0xe8Qe_GcRciBOvGqW98KhxhdoKzihFPBUwijNc/s1600/DSC_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUal1L5BNY8iFBlnaxaq0yP4IX1KpuFZLp4-s3-pcrty0zxOn0dp0LEGBGXTwCIAClomw_x8QUbi4sO-IrMIcYPVWxc4RkFk5FguAG0xe8Qe_GcRciBOvGqW98KhxhdoKzihFPBUwijNc/s400/DSC_0029.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b>So far I have been to Firenze, Assisi, and Arezzo. It's all been amazing and the Italians are so nice.</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCt56MewJ-P1bGzyzWRPPUbhShZyWCIJsTzLXndGH849sdpFWkblzpISepvRMZCnNBpNvltjz8bMV3n2xb9mD8nZHgh5Xwa8MMPZ1kv6HPmD3lRQ-sDluB5jDzYcRQygWihEmKVKHHmA/s1600/DSC_0018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCt56MewJ-P1bGzyzWRPPUbhShZyWCIJsTzLXndGH849sdpFWkblzpISepvRMZCnNBpNvltjz8bMV3n2xb9mD8nZHgh5Xwa8MMPZ1kv6HPmD3lRQ-sDluB5jDzYcRQygWihEmKVKHHmA/s400/DSC_0018.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbLqZlO2lBhhjNewiOsnmD2zvHUNrWgT4SmWOW3_Ii-1nd8gPNb4VuZSnwOjSxnOF9Z9Jt6esrC-OBmjbiXu_Th9EeqQAF_YPHqjZQvXtbF9wLy1RPhCBnheRwpNw_sONQWoYEfmU8Mo/s1600/DSC_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpbLqZlO2lBhhjNewiOsnmD2zvHUNrWgT4SmWOW3_Ii-1nd8gPNb4VuZSnwOjSxnOF9Z9Jt6esrC-OBmjbiXu_Th9EeqQAF_YPHqjZQvXtbF9wLy1RPhCBnheRwpNw_sONQWoYEfmU8Mo/s400/DSC_0335.JPG" width="266" /></a></div><div class="blogger-post-footer"><script type="text/javascript">
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