tag:blogger.com,1999:blog-25999665666262913082024-03-12T20:55:01.520-05:00The Watson KitchenBecca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.comBlogger157125tag:blogger.com,1999:blog-2599966566626291308.post-71596805054618701572013-03-08T12:22:00.000-06:002013-03-08T12:22:00.220-06:00Browned Butter Brownies<div align="center">
Hi Y'all!</div>
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While we were "roughing it" for that month we did not have a stove, or any way to cook food without using a coffee maker, I stumbled upon this wonderful recipe from <a href="http://www.somethingswanky.com/browned-butter-brownies/?utm_source=rss&utm_medium=rss&utm_campaign=browned-butter-brownies" target="_blank">Something Swanky</a>. Of course being without a way to make these wonderful looking brownies, and being pregnant, it was just torture for me. I spent a month craving these brownies! </div>
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So obviously the first thing I had to make once we got a stove, was these brownies! Please forgive me for lack of pictures, they did not last long enough for me to snap any.. They were that good!</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Browned Butter Brownies:<o:p></o:p></span></u></b></div>
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</span><span style="font-family: inherit;">2 1/2 sticks salted butter</span></div>
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</span><span style="font-family: inherit;">2 1/2 cups sugar</span></div>
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</span><span style="font-family: inherit;">1 1/2 cups unsweetened cocoa powder</span></div>
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</span><span style="font-family: inherit;">1/2 tsp salt</span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;">2 tsp vanilla</span></div>
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</span><span style="font-family: inherit;">4 eggs</span></div>
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</span><span style="font-family: inherit;">1 cup flour</span></div>
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</span><span style="font-family: inherit;">1 cup semi-sweet chocolate chips (I used chocolate chunks)</span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p></div>
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<span style="font-family: inherit;">Preheat oven to 350 degrees and prepare a 9x13 baking dish
with non stick cooking spray.</span></div>
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</span><span style="font-family: inherit;">Melt the butter in a sauce pan over medium high heat,
stirring constantly until butter reaches a light brown color and “bits” have
formed.</span></div>
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<o:p><span style="font-family: inherit;"></span></o:p> </div>
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<o:p> </o:p><span style="font-family: inherit;">Pour the butter into the bowl of stand mixer. Add sugar and
cocoa powder and beat until smooth, almost creamy.</span></div>
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</span><span style="font-family: inherit;">Add salt, water, vanilla and mix well. Add the eggs, one at
a time, mixing in between each addition.</span></div>
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</span><span style="font-family: inherit;">Add the flour and chocolate chips/chunks and mix well. The
batter will be very thick.</span></div>
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<o:p><span style="font-family: inherit;"></span></o:p> </div>
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<o:p> </o:p><span style="font-family: inherit;">Using a sturdy rubber spatula spread the batter into the
prepared dish. Bake for 25-30 minutes or until a toothpick inserted comes out
clean.</span></div>
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</span><span style="font-family: inherit;">Let cool completely and cut into squares.</span></div>
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Eat and Enjoy!</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-75782114648875667042013-03-06T08:23:00.000-06:002013-03-06T08:23:00.531-06:00Nutella Banana Swirl Muffins<br />
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Hi Y'all!</div>
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So how is it I have never had nutella?! I mean seriously? I know I've seen it around, as it has become popular with bakers to use, but I have never tried it.. One of my friends told me to try it, but I had not gotten around to it. When I found this recipe, I knew I had to try it! I got this recipe from <a href="http://www.thenovicechefblog.com/2013/01/nutella-banana-swirl-muffins/" target="_blank">The Novice Chef</a>.</div>
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I can't wait to try nutella in other things!</div>
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<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><strong><u><span style="font-family: inherit;">Nutella
Banana Swirl Muffins:<o:p></o:p></span></u></strong></span></div>
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</span><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2
cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
4 medium over-ripe bananas, mashed<br />
1/2 cup granulated sugar<br />
1/2 cup packed brown sugar<br />
1 large egg<br />
1/4 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1/2 cup chopped pecans<br />
nutella<o:p></o:p></span></span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">Preheat oven to 350 degrees. Line
muffin pan with liners.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">In a medium bowl, whisk flour,
baking soda, baking powder and salt until well combined. Set aside.<o:p></o:p></span></span></div>
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</span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">In large bowl, whisk together
banana, sugar, brown sugar. Beat in egg, vegetable oil and vanilla extract.
Slowly whisk in the flour mixture, until there are no lumps. Fold in pecans.</span></span></div>
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<span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"></span><span style="font-family: "Calibri","sans-serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">Fill muffin tins 3/4 full. Top
each muffin with about 1 teaspoon of Nutella and use a toothpick to swirl it
into the batter.<o:p></o:p></span></span></div>
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</span><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;"><span style="font-size: large;">Bake muffins for 15-17 minutes, or
until a toothpick inserted in the center comes out clean.<o:p></o:p></span></span></span></div>
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Eat and Enjoy!</div>
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What's your favorite way to use nutella?</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-59423586228150408262013-03-05T11:08:00.000-06:002013-03-05T11:08:32.803-06:00Nutella Brownie Cheesecake Bites<div align="center">
Hi Y'all!</div>
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I hope your not sick of nutella.. Since I just discovered its yumminess I have a few recipes planned using it. These brownie bites are so wonderfull! I'm glad I cam across the recipe at <a href="http://usmasala.blogspot.com/2012/09/nutella-brownie-cheesecake-bites.html" target="_blank">US Masala</a>.</div>
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I will suggest using only 4 oz of cream cheese instead of the full 8, as I have way too much cream cheese mixture leftover. I plan on making another batch so I can use it up! I also suggest using liners. I used up the last few liners I had, then sprayed the rest of the pan. It's a non-stick pan as well, and they stuck real bad..</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Nutella Brownie
Cheesecake Bites:</span></u></b></div>
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">1 cup nutella</span></div>
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<span style="font-family: inherit;">2 eggs</span></div>
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<span style="font-family: inherit;">10 tbsp flour</span></div>
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<span style="font-family: inherit;">1/4 tsp baking soda</span></div>
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<span style="font-family: inherit;">1 tbsp oil</span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">8 oz cream cheese</span></div>
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<span style="font-family: inherit;">3 tbsp sugar</span></div>
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<span style="font-family: inherit;">1 egg yolk</span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p></div>
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</span><span style="font-family: inherit;">Preheat your oven to 350 degrees. Line a mini muffin pan
with liners, or spray with cooking spray.</span></div>
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</span><span style="font-family: inherit;">In medium bowl combine the eggs with the nutella, whisk until
smooth and well blended. Add the flour baking soda and oil, mix well.</span><br />
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">In a separate bowl mix the cream cheese, sugar and egg yolk
together until well combined.</span></div>
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</span><br />
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<o:p><span style="font-family: inherit;"> </span></o:p><span style="font-family: inherit;">Spoon a tablespoon of the brownie mixture into the prepared muffin
cups. Add a dollop of the cream cheese mixture. I used a piping bag for this
step. Then top off each cup with some more brownie mixture.</span></div>
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<span style="font-family: inherit;">Bake for 12-15 minutes, or until a toothpick come out clean.
Let cool for 10 minutes in the pan, then transfer to a wire rack to cool
completely.</span></div>
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<span style="font-family: Calibri;"><span style="font-family: inherit;">Eat and Enjoy!</span> </span></div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-61250138353859868522013-03-04T10:52:00.000-06:002013-03-04T10:52:00.385-06:00Peaches and Cream Pound Cake<div align="center">
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Hi Y'all!</div>
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I can't believe I forgot to post this recipe! I made it back in the summer time, and it was so yummy! I also tried this recipe using blueberries, and its just as good! Just sub the peaches for 1 1/2- 2 pints of blueberries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCLMPYhnnEDl8H9xm_UsG-NVYl40hCNPU6L3qZWyICzmUzczxTEM20QrymHnENxnrLaBtLhtF8ajMH-0wZjHzXtC7lwpPtkv-BbMMhUsG-RYq-ExvFwve2Mrvk6deJqCT0jaa1oU5RHRX/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCLMPYhnnEDl8H9xm_UsG-NVYl40hCNPU6L3qZWyICzmUzczxTEM20QrymHnENxnrLaBtLhtF8ajMH-0wZjHzXtC7lwpPtkv-BbMMhUsG-RYq-ExvFwve2Mrvk6deJqCT0jaa1oU5RHRX/s320/001.JPG" width="320" /></a></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Peaches and Cream
Pound Cake:<o:p></o:p></span></u></b></div>
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</span></div>
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</span><span style="font-family: inherit;">1 8 oz package cream cheese</span></div>
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</span><span style="font-family: inherit;">1½ cups butter</span></div>
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</span><span style="font-family: inherit;">3 cups sugar</span></div>
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</span><span style="font-family: inherit;">6 eggs</span></div>
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</span><span style="font-family: inherit;">3 cups flour</span></div>
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</span><span style="font-family: inherit;">1 tsp vanilla</span></div>
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</span><span style="font-family: inherit;">4-6 peaches, diced into small pieces (I used white peaches
and OMG they are wonderful!)</span></div>
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<span style="font-family: inherit;">Preheat oven to 325 degrees. Grease and flour a 10 inch bunt
pan.</span></div>
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</span><span style="font-family: inherit;">In a large bowl, cream butter and cream cheese until smooth.
Add sugar gradually and beat until fluffy.</span></div>
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</span><span style="font-family: inherit;">Add eggs 2 at a time, beating well with each addition. Add
the flour all at once and mix in.</span></div>
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</span><span style="font-family: inherit;">Add peaches and vanilla.</span></div>
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</span><span style="font-family: inherit;">Pour into prepared pan. Bake for 1 hour and 20 minutes,
check at the 1 hour marker. Cake will be done when a toothpick inserted
into cake comes out clean.</span></div>
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Eat and Enjoy!</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-60647403946703378452013-03-02T11:43:00.000-06:002013-03-02T11:43:18.243-06:00Peanut Butter Cookie Truffles<div style="text-align: center;">
Hi Y'all!</div>
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So, this was an obvious thing to make after the cream cheese peanut butter cookies.. At least it was an obvious choice to me.. I love chocolate and peanut butter combined! These taste pretty much like a Reese's peanut butter cup!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8YJvJrRSj6nC1Wu3MNT_h3vmkyeAF2HA2NPUCJfWPgrI1F0twWytVsNKutvXa-rryA1HVOKjbZn6t9eZJVtwe1WIRCZ_G9Mcym2akiyiPov_wYAJaWIrJH25G67ea8aBmonRmlAQfaLB/s1600/IMG_20120530_195931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8YJvJrRSj6nC1Wu3MNT_h3vmkyeAF2HA2NPUCJfWPgrI1F0twWytVsNKutvXa-rryA1HVOKjbZn6t9eZJVtwe1WIRCZ_G9Mcym2akiyiPov_wYAJaWIrJH25G67ea8aBmonRmlAQfaLB/s320/IMG_20120530_195931.jpg" width="320" /></a></div>
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<br />
<strong><u>Peanut Butter Cookie Truffles:</u></strong><br />
<strong><u></u></strong><br />
1 recipe for cream cheese peanut butter cookies found <a href="http://thewatsonshouse.blogspot.com/2013/03/cream-cheese-peanut-butter-cookies.html" target="_blank">here</a><br />
melting chocolate<br />
1 tsp shortening<br />
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So all you have to do is follow the instructions for the cookie dough until you get to the part where you put the dough on the cookie sheet. Once you have your dough made, make 1 inch balls and place on cookie sheet lined with wax paper. Now, stick your cookie sheet in the fridge, or freezer, for the balls to set.<br />
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At this point, take your chocolate and place in a microwave safe bowl, add the shortening and microwave until melted. Once your peanut butter balls are firm, you can start dipping them in the melted chocolate. Place back on the wax paper lined cookie sheet to dry.<br />
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Eat and enjoy!</div>
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<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a><br />
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<br />Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-44120797134829913192013-03-01T08:38:00.000-06:002013-03-01T08:38:00.070-06:00Cream Cheese Peanut Butter Cookies<br />
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Hi Y'all!</div>
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I don't know what to say.. I've been gone for so long!</div>
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Things have taken quite a turn for the Watson's! With the husband landing an awesome job right after graduating, us packing up and moving to Illinois and finding out I'm pregnant, its been pretty hectic around here!</div>
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I'm officially 18 weeks! Only 4 more weeks until we get to find out the gender!</div>
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We are finally starting to get settled into our new place.. We are starting to explore our new area on the hubs days off. We have found our local organic food market plus some awesome state parks and campsites.</div>
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Long before we moved, I came up with this recipe, I just never got the chance to post it! The cream cheese chocolate chip cookies are my go to cookie and one of my most requested. I also love peanut butter cookies and wondered what would happen if I added peanut butter to the cream cheese cookie dough..</div>
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I do believe the best peanut butter cookies ever, is what happened!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0JZWDcCVk7nvWg4T410xpbuiG2ubxKRom-4KQrBfVAYw2ak7AMNI-MEejbSho7_2SoebPaiMoM16LADekPLjz7dP9I07VwBTp1YUFZNEQoz6I4JBA8TfCT2NpwB6-D4SsX9XOHgbwdeM/s1600/Cream+Cheese+PB+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb0JZWDcCVk7nvWg4T410xpbuiG2ubxKRom-4KQrBfVAYw2ak7AMNI-MEejbSho7_2SoebPaiMoM16LADekPLjz7dP9I07VwBTp1YUFZNEQoz6I4JBA8TfCT2NpwB6-D4SsX9XOHgbwdeM/s320/Cream+Cheese+PB+Cookies.jpg" width="320" /></a></div>
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<strong><u>Cream Cheese Peanut Butter Cookies:</u></strong></div>
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<strong><u></u></strong> </div>
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6 ounces cream cheese, softened<br />12 tbsp. butter, melted and cooled</div>
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1/2 cup -1 cup peanut butter<br />1 cup packed light brown sugar<br />1/2 cup granulated sugar<br />2 tsp. vanilla extract<br />1/2 tsp. baking soda<br />1/2 tsp. salt<br />3 cups all-purpose flour<br /><br /><br /> Preheat the oven to 325°F and line baking sheets with parchment paper or spray with non-stick cooking spray. In bowl of an electric stand mixer, cream together the cream cheese, melted butter and sugars until light and fluffy, about 2-3 minutes. Add the peanut butter. I like a stronger peanut butter flavor so I used a full cup of PB, but feel free to lessen the amount, or add more.. Mix in the vanilla. Add the dry ingredients and mix until combined and no dry streaks remain. <br /><br />Roll the dough into 1 to 1 1/2-inch balls and place about 2 inches apart on the prepared baking sheets. Flatten each ball slightly with the palm of your hand (just barely press, it doesn't need to be completely flat). Bake the cookies for 12-14 minutes until the edges are just barely golden brown. Let the cookies cool for a minute on the baking sheet and then transfer to a wire rack to cool completely. </div>
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And if your feeling sporty, you can add some chocolate chips to your peanut butter cookies!</div>
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Eat and Enjoy!</div>
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What's your favorite kind of cookie?</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-30944101149069681672013-02-01T11:42:00.002-06:002013-02-01T11:42:42.870-06:00Graduation, Babies, and Moving!<div style="text-align: center;">
Hi Y'all</div>
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Long time, I know! Lots of things have changed in the Watson household.. First the hubs graduated from UT Arlington with a degree in physics. Around that time we found out that he went and got me knocked up! And of course the biggest change is our move from warm Texas to freezing Illinois.</div>
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We are now somewhat settled in our new place, finally got the Internets up and running yesterday, after a very long month of not having it.. I love the house we are in, its an older house and has all the little old house charms that I love. Of course this house did not come with a stove.. We finally found a stove we love, but have to wait until the hubs next paycheck to get it. Once we have a stove, there are so many things I am dying to try! I cant wait!!</div>
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I will hopefully be back to blogging and sharing recipes again once I can bake again! But for now, that is all I have..</div>
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What have Y'all been up too?</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-49871786878638961962012-10-22T11:05:00.000-05:002012-10-22T11:05:00.358-05:00Pumpkin Pie Hot Chocolate<div style="text-align: center;">
Hi Y'all!</div>
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Even though its not all that cold down here, its still hot cocoa weather! The hubs and I love hot cocoa. I was trying to figure out how I could combine our love for hot cocoa and my need for making pumpkin items this month..</div>
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I had seen several recipes going around for pumpkin lattes and what not, but it wasn't until I found one for pumpkin pie white hot chocolate, that I knew what I had to do! I just tweaked that recipe a bit to fit my needs..</div>
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So here you go! The perfect hot chocolate for the fall!</div>
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<b style="mso-bidi-font-weight: normal;"><u><span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">Pumpkin Pie Hot Chocolate:<o:p></o:p></span></span></u></b></div>
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<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: Calibri;">3 cups milk<br />
1 cup pumpkin puree<br />
1 teaspoon cinnamon<br />
1/4 teaspoon ginger<br />
1/8 teaspoon cloves<br />
1/8 teaspoon nutmeg<br />
1 teaspoon vanilla<br />
4 ounces chocolate (chopped) <br />
pinch salt, optional <o:p></o:p></span></span></div>
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<span style="mso-spacerun: yes;"> </span>Heat the milk, pumpkin, and spices in a
sauce pan until it just starts to simmer and remove from heat.</div>
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<span style="mso-spacerun: yes;"> </span>Add the chocolate and stir until it has
melted.<br />
<span style="mso-spacerun: yes;"> </span>Pour into mugs and garnish with a dab of
whip cream and a sprinkle of cinnamon.<o:p></o:p></div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2tag:blogger.com,1999:blog-2599966566626291308.post-47797504820675435232012-10-20T11:43:00.000-05:002012-10-20T11:43:00.249-05:00Sweet and Salty Popcorn Balls<div style="text-align: center;">
Hi Y'all!</div>
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As you can see, I have discovered a few ways to make yummy popcorn balls! So far, these are my favorite, but I have a few more ideas to try out...</div>
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My friends loved these and so will you! Whats better than popcorn, pretzels and chocolate? I dare you to come up with something better! lol</div>
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<u><strong>Sweet and Salty Popcorn Balls:</strong></u></div>
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3-4 cups popped popcorn</div>
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1/2 a stick of butter</div>
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1/4 cup brown sugar</div>
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mini marshmallows (I used just over half the bag)</div>
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1 cup pretzel sticks (broken into 3 or 4 pieces per stick)</div>
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1 square chocolate almond bark</div>
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1/2-1 tsp shortening</div>
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Pop your popcorn and try your best to remove all the unpopped kernels.</div>
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Melt the butter in a sauce pan. Add your brown sugar and marshmallows. </div>
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Stir until all melty and combined. Add the pretzel bits.</div>
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Immediately add the marshmallow mixture to your popcorn and stir it up real nice like..</div>
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Let the mixture sit for a few minutes until its cool enough to handle. </div>
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Shape into balls. I got about 13 from my batch..</div>
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Melt your square of almond bark with the shortening and drizzle over each ball.</div>
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Eat and Enjoy!</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-77430562340590348512012-10-18T11:32:00.000-05:002012-10-18T11:32:00.365-05:00Popcorn Balls<br />
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Hi Y'all!</div>
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The hubs had been asking me for like ever to make him some popcorn balls. This man would probably live off of popcorn if left on his own.. Finally I gave in, because the idea of popcorn balls did sound good.. but when looking at what I had in the cupboard, it wasn't going to be easy.. I didn't have enough corn syrup for one recipe, nor did I have enough marshmallows for another recipe that I had..</div>
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My compromise? The almost full jar of marshmallow creme I found in my cabinet!</div>
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These popcorn balls turned out really good. I am going to share the original recipe for you, but know that if need be you could use the marshmallow creme!</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Popcorn Balls:</span></u></b><br />
<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;"><o:p></o:p></span></u></b> </div>
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<span style="mso-bidi-font-size: 8.0pt;"><span style="font-family: inherit;">1/4 cup (1/2 stick) unsalted butter</span></span></div>
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<span style="mso-bidi-font-size: 8.0pt;">1 package miniature marshmallows <o:p></o:p></span></span></div>
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<span style="mso-bidi-font-size: 8.0pt;">1/4 cup light brown sugar, firmly packed<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-size: 8.0pt;">3 quarts popped popcorn<o:p></o:p></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN;"><span style="font-family: inherit;">Melt butter in a large heavy pot over low heat.
Add marshmallows and brown sugar and stir until melted. I did not have a full
bag of miniature marshmallows, I had about ¼ of a bag, but I had an almost full
jar of marshmallow creme… So I added most of that jar to the brown sugar and
butter mixture. </span></span><br />
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<span style="font-family: inherit;"><span lang="EN" style="mso-ansi-language: EN;"><o:p> </o:p></span><span lang="EN" style="mso-ansi-language: EN;">Remove from heat.<o:p></o:p></span></span></div>
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<span lang="EN" style="mso-ansi-language: EN;">Pour popcorn into pot; mix well. With greased
hands, shape into 2 1/2-inch balls. Set on parchment lined baking sheet to dry
slightly.<o:p></o:p></span></span></div>
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Eat and Enjoy!</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-52310449675341151592012-10-16T11:17:00.000-05:002012-10-16T11:17:00.772-05:00Pumpkin Chocolate Chip Cookies<div style="text-align: center;">
Hi Y'all</div>
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I have found way too many pumpkin items that I want to try.. So I have decided to extend my pumpkin month into November. And possibly adding another pumpkin recipe per week.. I'm not sure if I am that ambitious or not, so we'll see! </div>
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This week I made pumpkin chocolate chip cookies. I found this recipe over at <a href="http://www.chef-in-training.com/2010/09/pumpkin-chocolate-chip-cookies/" target="_blank">Chef in Training</a>. She has some awesome recipes over there, so be sure to check her out!</div>
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I found that my cookies did not come out to looking like they did over at Chef in Training.. Mine were a bit on the cakey side. They were still good, but I'm not sure what I did wrong. I do have some ideas running through my head on how to make them more to my liking. </div>
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I've also been experimenting with popcorn balls.. So be on the look out for those recipes sometime this next week!</div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: inherit;">Pumpkin Chocolate Chip Cookies:<o:p></o:p></span></u></b></div>
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1 cup shortening</span></div>
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1 cup sugar</span></div>
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1 cup pumpkin
puree</span></div>
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1 egg</span></div>
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2 cups flour</span></div>
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1 tsp baking soda</span></div>
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1 tsp cinnamon</span></div>
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1 tsp salt</span></div>
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<span style="font-family: inherit;">
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-list: Ignore;">1-1<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span>½ cups chocolate chips</span></div>
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<span style="font-family: inherit;"><o:p> </o:p>Pre heat your oven
to 375. </span></div>
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Combine
shortening, sugar and pumpkin until creamy. Add egg and mix well.</span></div>
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Add flour, baking
soda, cinnamon and salt and mix until dough forms. Add your chocolate chip. </span></div>
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Drop by teaspoonful
onto a cookie sheet. Bake for 10-12 minutes.</span></div>
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<span style="font-family: inherit;">Eat and Enjoy!</span></div>
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<span style="font-family: Calibri;"></span> </div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-58659118717375912692012-10-14T12:22:00.000-05:002012-10-14T12:22:00.838-05:00Sweet Potato Bread Pudding<br />
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Hi Y'all</div>
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This week we got some sweet potatoes in our veggie basket. My husband does not like sweet potatoes, and honestly I have never really had them except at Thanksgiving time when they are smothered in marshmallows...</div>
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So, I had to come up with some creative way to use them. I found this recipe from Paula Deen on the Food Network site and had to give it a try!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
The original recipe says to chill your bread pudding mixture for 8 hours before baking. I did not see that step until it was too late. I was making this for an event we were going to that night and did not have time to let it chill. I think it turned out wonderful with out being in the fridge.. But if you have the time for that, then by all means go right on a head and let it chill! </div>
<div style="text-align: center;">
</div>
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Since I was running behind, I did not get to take any photos before hand.. I apologize for the pictures of the leftovers that I took home..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jeTB-eWuASCuJ0lPtf39DaKPoJ5OWjcvqN4j0UB9ymLvywoYIK2KmWv7AqWVyfk4HhjNuFaj-QdSVmvJKb_p1jcjc3C5G6us7v4nNbR4KoBrfAWwVomoTNnEgFJZW1ifTqJIf7TLZ9w6/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jeTB-eWuASCuJ0lPtf39DaKPoJ5OWjcvqN4j0UB9ymLvywoYIK2KmWv7AqWVyfk4HhjNuFaj-QdSVmvJKb_p1jcjc3C5G6us7v4nNbR4KoBrfAWwVomoTNnEgFJZW1ifTqJIf7TLZ9w6/s320/003.JPG" width="320" /></a></div>
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</div>
<br />
<br />
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"><strong><u>Sweet Potato Bread Pudding:<o:p></o:p></u></strong></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">Butter, for baking dish <br />
2 cups whole milk <br />
1/2 cup sugar <br />
1/2 cup firmly packed brown sugar <br />
1 1/2 cups pureed sweet potato (about 3 medium sized sweet potatoes)<br />
2 teaspoons vanilla extract <br />
1/2 teaspoon ground cinnamon <br />
1/4 teaspoon ground nutmeg <br />
6 egg yolks <br />
2 loaves white bread, crusts removed <br />
Pecan Crumble, recipe follows<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"><strong><u>Pecan Crumble:<o:p></o:p></u></strong></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">1 cup all-purpose flour <br />
1 cup firmly packed brown sugar <br />
1 stick cold unsalted butter, diced <br />
1/2 cup quick-cooking oats <br />
1/2 cup toasted and chopped pecans<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">Preheat the oven to 350 degrees. Generously
butter a 13 by 9-inch baking dish.</span></span></div>
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"></span></span> </div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">First you need to puree your sweet potatoes. I peeled them, then chopped them into small pieces and boiled until soft. Once that is done, place them in the your food processor until smooth. Voila! You've now got sweet potato puree!</span></span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">In a medium saucepan, combine the milk,
sugars, sweet potato puree, vanilla, cinnamon, and nutmeg. Cook over
medium-high heat, just until the mixture begins to boil. Remove from the heat
and set aside.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4t9KFMLuPAXAEKR-23XddW_SYUmzjwWNLZYmpQSFNiP6iCgj8gZVosUwc_xVASUuRLBdbkWNYIJh3i1MAfMi7VaNhudOcgNgzcmP56hbiCmCzcRZywlwe2t1fYzB2docCGuz_Sq75SVFM/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4t9KFMLuPAXAEKR-23XddW_SYUmzjwWNLZYmpQSFNiP6iCgj8gZVosUwc_xVASUuRLBdbkWNYIJh3i1MAfMi7VaNhudOcgNgzcmP56hbiCmCzcRZywlwe2t1fYzB2docCGuz_Sq75SVFM/s320/007.JPG" width="320" /></a></div>
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"><o:p></o:p></span></span> </div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">In a medium bowl, whisk the egg yolks until
smooth and combined. Using a ladle, pour 1/2 cup of the hot milk mixture in a
slow, steady stream into the yolks, whisking constantly. Add another 1/2 cup of
the hot milk mixture and whisk to combine. Pour the egg mixture into the remaining milk
mixture. Cook over medium-high heat, stirring constantly, until it’s thick
enough to coat the back of a wooden spoon, about 3 to 5 minutes. Strain the
custard and reserve.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">Cover the bottom of the baking dish with 1
layer of bread slices. Pour about 1/4 of the custard mixture over the bread.
Repeat with remaining bread and custard, ending with custard. </span></span></div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
</div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: inherit;"><u><strong>Pecan Crumble:<span style="mso-bidi-font-size: 9.5pt;"><o:p></o:p></span></strong></u></span></div>
<span style="font-family: inherit;"></span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">In a medium bowl, combine all the ingredients, and mix with a hand mixer on low speed, until well combined.<o:p></o:p></span></span></div>
<span style="font-family: inherit;">
</span><br />
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">Sprinkle the bread pudding with the pecan
crumble. Bake until the crumble mixture is golden and the custard is bubbly,
about 45 minutes. Serve warm.</span></span></div>
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"></span></span> </div>
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;">Eat and Enjoy!<o:p></o:p></span></span></div>
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<span style="mso-bidi-font-size: 9.5pt;"><span style="font-family: inherit;"><o:p></o:p></span></span> </div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-1389115009007398202012-10-12T09:14:00.000-05:002012-10-12T09:14:00.151-05:00Pumpkin Snickerdoodles<div style="text-align: center;">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Since I got a late start on my pumpkin challenge, I am adding an extra pumpkin recipe this week. </div>
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</div>
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I have found many yummy looking pumpkin recipes, but am having trouble deciding what to bake next. Any of you out there have a favorite pumpkin recipe? Or any pumpkin recipe you have been wanting to try?</div>
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</div>
<div style="text-align: center;">
I can tell you that these cookies are amazing! I could just eat the cookie dough by its self and be perfectly happy! I had a tough time keeping cookies on my plate while photographing them! Sneaky hands would come grab one after I would take the pictures..</div>
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<u><strong><span style="font-family: inherit;"></span></strong></u> </div>
<div style="text-align: center;">
<strong><u>Pumpkin Snickerdoodles:</u></strong></div>
<div style="text-align: center;">
<strong><u></u></strong> </div>
<div style="text-align: center;">
3 3/4 cup flour</div>
<div style="text-align: center;">
<span style="font-family: Calibri;"><span style="font-family: inherit;">1 1/2 teaspoons
baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground cinnamon<br />
1/4 teaspoon ground nutmeg<br />
2 sticks unsalted butter, room temperature<br />
1 cup sugar<br />
1/2 cup dark brown sugar<br />
1 cup pumpkin puree<br />
1 large egg<br />
2 teaspoons vanilla extract<br />
<br />
</span></span><span style="font-family: inherit;"><span style="mso-bidi-font-style: italic;"><strong><u>For the coating:</u></strong></span></span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"><span style="mso-bidi-font-style: italic;"></span><strong><u></u></strong><br />
1/2 cup sugar<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground ginger<br />
Dash of allspice<br />
<br />
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. In
a large bowl, beat together butter and sugars on medium speed until well combined.
Next, beat in pumpkin then, add the egg and vanilla. Add in the dry ingredients
and beat until combined, but do not over mix.<br />
<br />
Preheat oven to 350 degrees.<br />
Line your baking sheets with wax paper. In a small bowl, mix together the sugar
and spices for the sugar coating. </span></div>
<div style="text-align: center;">
</div>
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</span></div>
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<span style="font-family: inherit;">Scoop dough, about
1 tablespoon, and roll into a ball. Roll the ball in the sugar mixture, and
place on the lined baking sheet, leaving about 2 inches between each cookie. Use
the palm of your hand to flatten each ball.<br />
</span></div>
<span style="font-family: inherit;"></span><br />
<span style="font-family: inherit;"> </span><br />
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<br />
Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have
set. Let cool on the baking pan for 5 minutes, and then transfer to wire racks to cool completely.</div>
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</span></div>
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<span style="font-family: inherit;">Eat and Enjoy!<span style="color: #222222; font-family: "Verdana","sans-serif"; font-size: 9pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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</span></div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-85524016737345086632012-10-10T08:15:00.000-05:002012-10-10T08:15:00.765-05:00Cinnamon Sugar Pumpkin Pull Apart Bread<div style="text-align: center;">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Can you feel it? Can you smell it?</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Supposedly fall is here.. And by here, I mean every where but the great state of Texas! Yeah sure, it's not 100 degrees outside anymore, but there are no pretty leaves falling. If anything the trees are looking greener, the grass is still growing and even the garden started growing again!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
So I ask again. Can <em><strong>you</strong></em> feel the cool crisp bite in the air that signifies fall being here? Can <em><strong>you</strong></em> smell the changing weather in the air? This is my favorite time of year, and It feels like spring here! </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
My solution?</div>
<div style="text-align: center;">
Make my home smell like fall! That means lots of baking with pumpkin!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I have decided to try again with my pumpkin challenge.</div>
<div style="text-align: center;">
Last year I challenged myself to try and bake only pumpkin items through out the month of October.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Ha!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I did not get very far with that..</div>
<div style="text-align: center;">
So, this year, I'm going to try and just do one pumpkin recipe a week, and still do other stuff.</div>
<div style="text-align: center;">
I think I will be able to see this challenge through better than last years. (we'll see about that..)</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
To start with, I have this yummy, amazingly wonderful, cinnamon sugar pumpkin pull apart bread.</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
When I say its amazingly wonderful, I mean its OMG this is so freaking amazing! This bread did not survive the afternoon, it almost didn't survive the photo shoot.. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
You have to go make this NOW! Go on..</div>
<div style="text-align: center;">
</div>
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<span style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<strong><u><span style="font-family: inherit;">Cinnamon Sugar
Pumpkin Pull-a-part Bread:</span></u></strong></div>
<br />
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: inherit;">2 Tbsp unsalted butter<br />
1/2 cup milk<br />
2 1/4 teaspoons (1 envelope) active dry yeast<br />
3/4 cup pumpkin puree<br />
1/4 cup white sugar<br />
1 tsp salt<br />
2 1/2 cups bread flour</span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">1 cup granulated
sugar<br />
2 tsp ground cinnamon<br />
1/2 tsp fresh ground nutmeg<br />
2 Tbsp unsalted butter</span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;"><strong><u>Buttered Rum Glaze:</u></strong> </span><span style="font-family: inherit;"><br />
2 Tbsp unsalted butter<br />
1/8 cup brown sugar<br />
1 1/2 Tbsp milk<br />
3/4 cup powdered sugar<br />
1 Tbsp rum </span></div>
<span style="font-family: inherit;">
</span><br />
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">In a saucepan, brown
2 tablespoons of butter over med-high heat, letting it bubble up and turn a
dark golden brown. Once browned, remove the pan from the heat and carefully add
the milk, return to stove and heat through. Pour the milk and butter into the
bowl of standing mixer and allow to cool. </span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">Once it has reached a warm
temperature, add the yeast and 1/4 cup of sugar. Allow to proof, this can take
up to 8 minutes, the top will look foamy and the liquid cloudy. Then add the
pumpkin, salt, and 1 cup of flour. Using your dough hook attachment, stir until
combined, then add the rest of the flour 1/2 cup at a time and knead for 6
minutes, until the dough is smooth and elastic and just slightly sticky. If the
dough is too moist, add extra flour, 1 tablespoon at a time.</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">Move dough to a
lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place
for 60-90 minutes or until doubled in size.</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">While dough is
rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and
nutmeg and mix well. Making sure sugar evenly absorbs the butter. Set aside.
Next, grease and flour a 9×5 loaf <span style="mso-spacerun: yes;"> </span>pan or
a bunt pan and set aside.</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">When the dough is
done rising, punch it down and flip out onto a clean floured surface and knead
with hands for 1-2 minutes. Roll dough into a rectangle. The recipe I followed
said to roll it into a 20x12 rectangle... I’m pretty sure mine was not 20x12,
so don’t worry about that part… Just as long as it’s in a good sized rectangle,
all is good!</span></div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">Evenly sprinkle the
dough with the cinnamon sugar mixture and press into dough with palms of the
hand. Cut the rectangle into 6 strips. Then cut those strips into 6 even
squares (cut in half then each half into thirds). Stack strips vertically into
the loaf pan. If you are using a bunt pan, I just stuck the pieces in there all willy nilly like, and loved how my bread turned out...</span></div>
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</div>
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See? All willy nilly like!</div>
<div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;">
<span style="font-family: inherit;">Cover the pan with a clean towel and let rise for 30-45 minutes and pre heat oven to 350 degrees.</span><span style="font-family: inherit;"> Bake for 30-40 minutes or until
top is a very deep golden brown.</span><span style="font-family: inherit;">To prepare the glaze,
heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then
immediately remove the pan from the heat and stir in the rum and powdered
sugar. While your bread is still warm, drizzle the glaze over the top of it.</span></div>
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Eat and Enjoy!</div>
<span style="font-family: inherit;"></span><br />
<br />
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-5541235103426565002012-10-08T11:43:00.000-05:002012-10-08T11:43:00.143-05:00Mozzarella Grilled Cheese with Kale Pesto and Tomatoes<div style="text-align: center;">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Ha! I found another use, that is not pasta, for my yummy kale pesto! I had found this recipe a while back on Pinterest, but had completely forgotten about it. I was going through on of my boards today when I found it. I changed it a little, using the kale pesto instead of basil. </div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
The other day I found this awesome spinach and parmesan bread that I just had to buy. I had no clue as to what to do with it, but I knew I had to have it. It was perfect for this sandwich!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
The hubs loved this sandwich so much, he had one for lunch and then asked for another one for dinner!</div>
<div style="text-align: center;">
</div>
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</div>
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</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
<strong><u> Mozzarella Grilled Cheese:</u></strong></div>
<div style="text-align: center;">
</div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: inherit;">8 slices any kind
of bread<br />
4 quarter-inch slices of fresh mozzarella<br />
2 roma tomatoes, cut into thick slices<br />
1 cup <a href="http://8%20slices%20any%20kind%20of%20bread/" target="_blank">kale pesto</a><br />
freshly ground black pepper and salt<br />
Extra-virgin olive oil</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Heat
a skillet over medium heat.</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span> </div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Assemble
sandwich by spreading insides of bread slices with pesto. Arrange a layer of
sliced tomato and season with pepper and salt. Layer the mozzarella slices over
the top and then place another piece of bread on top to make the sandwich.</span></span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"></span></span> </div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">Drizzle olive oil
over skillet's surface and place sandwiches on the hot skillet. Place another
heavy skillet over the top to press your sandwich (If you have one of those
nifty panini press things, by all means, use that instead!). </span></div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">Turn after 2 to 3
minutes and replace the top pan. Your sandwich will be ready when it is golden
brown and the cheese has melted around the edges.<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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<div style="text-align: center;">
Just look at that ooey-gooey goodness!</div>
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<div style="text-align: center;">
Eat and Enjoy!</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2tag:blogger.com,1999:blog-2599966566626291308.post-24553684448454240722012-10-06T11:26:00.000-05:002012-10-07T13:18:29.585-05:00Carmel Apple Snickers Salad<div style="text-align: center;">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Obviously there is nothing healthy about this salad! I made this dish to bring to a friends house. I always bake something, cookie, cupcakes, cake, if it goes in the oven, I bake it.. It was time to give the oven a break and make something that does not require an oven..</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
This recipe is super easy to make and is sooo yummy!!</div>
<div style="text-align: center;">
I got this recipe from <a href="http://www.chef-in-training.com/2012/09/snickers-caramel-apple-salad/" target="_blank">Chef in Training</a></div>
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</div>
<div style="text-align: center;">
<u><strong>Carmel Apple Snickers Salad:</strong></u></div>
<div style="text-align: center;">
</div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">6 regular size</span> <span class="name">Snickers Candy Bar</span></span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="color: #4c1130; font-family: inherit;"><span class="name"> (It was cheaper for me to snag a bag of fun size snickers that were on sale, as opposed to buying 6 snickers bars..)</span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">6 </span> <span class="name">apples</span> I used Gala apples</span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">1 (5 oz.) package</span> <span class="name">Vanilla Instant Pudding</span> </span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">1/2 cup</span> <span class="name">milk</span> <i class="notes"></i></span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">1 12 oz. tub</span> <span class="name">cool whip</span></span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="font-family: inherit;"><span style="color: #4c1130;"><span class="amount">1/2 cup</span> <span class="name">caramel ice cream topping</span></span></span></div>
<div class="ingredient" style="text-align: center;">
<span style="color: #4c1130; font-family: inherit;"><span class="name"></span></span> </div>
<span style="color: black;"><span style="font-family: inherit;"><span class="name"></span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span class="name"></span></span></span><br />
<span style="color: black;"><span style="font-family: inherit;"><span class="name"><div style="text-align: center;">
<span style="color: #4c1130; font-family: inherit;">Whisk vanilla pudding packet, 1/2 cup milk and cool whip together until well combined.</span></div>
<div style="text-align: center;">
<span style="color: #4c1130;"></span> </div>
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<span style="color: #4c1130; font-family: inherit;">Chop up apples and Snickers.</span></div>
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<span style="color: #4c1130;"><span style="font-family: inherit;">Stir chopped apples and Snickers into pudding mixture</span><span style="font-family: inherit;">.</span></span></div>
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<span style="font-family: inherit;"><br /><span style="color: #4c1130;">Place in a large bowl and drizzle with caramel ice cream topping.<br />Chill for at least 1 hour before serving.</span></span></div>
<div style="text-align: center;">
<span style="color: #4c1130; font-family: inherit;"></span><br />
<span style="color: #4c1130; font-family: inherit;">Told you it was easy!</span></div>
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<span style="color: #4c1130; font-family: inherit;"></span> </div>
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<span style="color: #4c1130; font-family: inherit;">Eat and enjoy!</span></div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2tag:blogger.com,1999:blog-2599966566626291308.post-78446474392105070802012-10-04T10:39:00.000-05:002012-10-04T10:39:00.734-05:00Kale and Black Bean Brownies<div style="text-align: center;">
Hi Y'all!</div>
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</div>
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I bet you thought I was done with things you can make with kale, huh? Yup, not so much! I mentioned I had enough kale left over to make chips with, but I also had enough left to make these brownies..</div>
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I have to say, when I was tasting the batter, I told my husband that this was the strangest tasting thing I had ever put in my mouth.. He just laughed.. The combination of veggies and chocolate was a bit weird, but tasty..</div>
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They almost taste a bit like those health bars you buy in stores only made with real chocolate..</div>
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<u><strong>Kale and Black Bean Brownies:</strong></u></div>
<div style="text-align: center;">
<strong><u></u></strong> </div>
<div style="text-align: center;">
1 cup whole wheat flour<br />
1 cup sugar<br />
1/2 cup cocoa powder<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt</div>
<div style="text-align: center;">
1/2 cup black beans, rinsed & drained<br />
2/3 cup plain yogurt<br />
2 eggs<br />
1 cup dark chocolate chips<br />
1 1/2 cups kale, packed<br />
1 tablespoon vanilla<br />
4 tablespoons butter</div>
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<div style="text-align: center;">
Pre heat oven to 350 degrees.</div>
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In a medium bowl, mix dry ingredients until combined. Rinse kale and remove ribs. </div>
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Add wet ingredients to a food processor and blend until smooth. </div>
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</div>
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Make sure the kale is chopped up and Incorporated very well.. My kale mixture still had big pieces of kale, and I think the brownies would of turned out a bit better if I had mixed it longer..</div>
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Mix wet ingredients with dry ingredients until combined, do not over mix. Spread into a 9 x 9 greased baking pan. </div>
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Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.</div>
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Eat and Enjoy!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Do you have a healthy brownie recipe?</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-27008862802357064502012-10-02T15:16:00.000-05:002012-10-02T15:16:00.777-05:00Mini Peach Cobbler<div style="text-align: center;">
Hi Y'all!</div>
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</div>
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In our circle of friends, we do a lot of potlucks. I love finding new desserts to bring. It has come to the point that if I don't show up with a dessert, all our friends are disappointed.. I am known as The Baker.. They even gave me a theme song.. It's called The Baker. Lol. I can't remember who sings it, but its pretty funny..</div>
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<span style="font-family: inherit;">So with that being said, I can't let my fans down now, can I?</span></div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">I came across this recipe on Pinterest (ah, another lovely recipe from Pinterest!) and just knew my friends would love it!</span></div>
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<u><strong><span style="font-family: inherit;">Mini Peach Cobbler:</span></strong></u></div>
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<span style="font-family: inherit;">1 cup sugar</span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 cup flour</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">2 teaspoons baking powder</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Dash of salt</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">3/4 cup milk</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1/2 cup (1 stick) butter, melted</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Brown sugar</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Cinnamon</span></span></div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">1 can peaches, diced<o:p></o:p></span></span></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Preheat oven to 350 degrees.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Put 1 teaspoon of melted butter into each regular size
muffin tin.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">With a wooden spoon stir together the sugar, flour, baking
powder, salt and milk.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Put 2 tablespoons of batter into each muffin tin. Add 1
tablespoon diced peaches on top of the batter.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"></span></span> </div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Sprinkle with brown sugar and then cinnamon.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Bake for 12 minutes.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;">Let them cool almost completely before taking out of pan.
Use a butter knife to loosen the edges then just lift them out.</span></span></div>
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<span style="font-family: "Times New Roman","serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: inherit;"><o:p></o:p></span></span> </div>
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<span style="font-family: inherit;">
</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwlWbla3lKlF_PUbsur6W-pce5wY4JAxrBUkaFGOrcGs50zYTe-UeTH1n_Tr9vrdB7rrhCbt5U39JxMqNYJxn39jIRcLBLdlfkR1Q4ARbwnfjT-zitMc3HKQaLugsBa3dGkDn1RSKtvzo/s1600/IMG_20120607_175521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwlWbla3lKlF_PUbsur6W-pce5wY4JAxrBUkaFGOrcGs50zYTe-UeTH1n_Tr9vrdB7rrhCbt5U39JxMqNYJxn39jIRcLBLdlfkR1Q4ARbwnfjT-zitMc3HKQaLugsBa3dGkDn1RSKtvzo/s320/IMG_20120607_175521.jpg" width="320" /></a></div>
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Eat and Enjoy!</div>
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<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">Do you have a go to potluck item?</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-69116791557209834812012-09-30T12:13:00.000-05:002012-09-30T12:13:00.294-05:00Kale Pesto<div align="center">
Hi Y'all!</div>
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So the other day we made a pizza with cauliflower crust. Instead of the usual tomato based sauce I decided to try a kale pesto. We have gotten kale in both of our produce baskets do far. The first bunch of kale we got, we made kale chips. This time I wanted to try something a little bit different.. Don't get me wrong, the kale chips are awesome, and I made sure I left enough kale so we could make more, but I wanted to be able to use the kale in a meal or something, ya know?</div>
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I saw this recipe on Food Buzz and had to try it! Originally I had a pasta dish or some sort of sandwich in mind, but when I decided on making a pizza, I thought the kale pesto would be a nice change. It was really good, and there is enough left to make a pasta dish!</div>
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<u><strong></strong></u> </div>
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<u><strong></strong></u> </div>
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<u><strong></strong></u> </div>
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<u><strong><span style="font-family: inherit;">Kale Pesto:</span></strong></u></div>
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<strong><u></u></strong><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">
4 cups torn kale,
(about 6 large stems, stalks removed)</span></div>
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<span style="font-family: inherit;">
3 Tablespoons
chopped walnuts</span></div>
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<span style="font-family: inherit;">
Juice from 1 lemon</span></div>
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<span style="font-family: inherit;">
1/2 teaspoon sea
salt<span style="color: red;"><o:p></o:p></span></span></div>
<div align="center">
<span style="font-family: inherit;">1 teaspoon garlic
paste or 2 cloves garlic</span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/3 cup grated
Parmesan cheese</span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;">1/4 cup good quality
extra virgin olive oil</span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;">4-5 Tablespoons
water (optional)</span></div>
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<span style="font-family: inherit;">
</span></div>
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<b><span style="font-size: 11.5pt;"><o:p><span style="font-family: inherit;"></span></o:p></span></b><br /></div>
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<span style="font-family: inherit;">Place kale, lemon
juice, salt, garlic and Parmesan in the food processor.</span></div>
<div align="center">
<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Pulse until
ingredients are finely chopped. If it is too thick and it does not blend well,
add a few tablespoons of water, one at a time.</span></div>
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<span style="font-family: inherit;">
</span></div>
<div align="center" class="MsoNoSpacing" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: inherit;">Once everything is
chopped, with food processor running, slowly drizzle olive oil over the
ingredients until incorporated.</span></div>
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<span style="font-family: inherit;">
</span><span style="font-family: inherit;">Put pesto in a
glass jar, or plastic container.</span></div>
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</div>
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Eat and Enjoy! </div>
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</div>
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Sorry for the not so great picture.. I don't know why its the only one I took..</div>
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</div>
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Whats your favorite way to use pesto?</div>
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Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2tag:blogger.com,1999:blog-2599966566626291308.post-20287882619596824002012-09-27T12:49:00.000-05:002012-09-27T16:49:39.256-05:00Cauliflower Pizza Crust<div style="text-align: center;">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
In the spring, the hubs had planted a garden. We had all kinds of wonderful things growing, and it inspired us to start eating better and trying our best to know where our food comes from. He grew corn, kale, two types of lettuce, several types of beans, squash, zucchini, and of course basil. Once the Texas heat hit, our pretty little garden died.. We are still all about eating fresh organic fruits and veggies, but growing our own will have to wait till it cools off some.</div>
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</div>
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Luckily for us we found this awesome place that does co-op style produce baskets. <a href="http://urbanacres.wordpress.com/co-op-style-produce/" target="_blank">Urban Acres</a> not only has a store in the DFW area, but they deliver produce baskets every two weeks to a little organic market in our area. We just got our second basket from them this past Friday, and got some kale, butternut squash, cauliflower and lots of other goodies.</div>
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The hubs and I both agree that we do not like cauliflower that much, but do not want to be wasteful. I had seen cauliflower pizza crust going around on pinterest awhile back and thought that would be the perfect solution for our cauliflower!</div>
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I made a kale pesto sauce for our pizza (look for that recipe soon!), and our toppings included: red onion, tomatoes, Parmesan cheese, kalamata olives and arugula. </div>
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You can put whatever you want on your pizza though! =)</div>
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<div style="text-align: center;">
<u><strong><span style="font-family: inherit;">Cauliflower Pizza Crust:</span></strong></u></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1 cup cauliflower crumbs</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">2 egg whites</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1 cup cheese (I used cheddar)</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1 tsp cilantro or oregano</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">1 tsp. minced garlic or garlic powder</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">Parmesan cheese, if desired</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">pizza toppings of your choice</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"></span><br /></div>
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<o:p><span style="font-family: inherit;"> </span></o:p></div>
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<span style="font-family: inherit;">I used a whole head of cauliflower. Wash your cauliflower and pat it dry. Be sure to have it dried completely; otherwise your crust will be mushy. Chop the cauliflower into small pieces and tossed them into your food processor and processed it until it is crumb like.</span></div>
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<span style="font-family: Calibri;"></span> </div>
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</div>
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<span style="font-family: inherit;">Once you are done,
place the cauliflower in a microwave safe dish and put it in the microwave for
about 7-8 minutes.</span></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Preheat your oven
to 450 degrees</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Grab a pizza pan
and spray it with a non-stick spray. If you don’t have a pizza pan, you can use
a cookie sheet like I did, just line it with wax paper and spray it lightly
with a non-stick spray.. </span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
It will stick if
you don’t!</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;"></span> </div>
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<span style="font-family: inherit;">In a medium bowl,
combine the cauliflower, egg whites, cheese, oregano and garlic.</span></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Press evenly in
the pan. Make sure you get it mushed down real well on all sides. If you are
using a cookie sheet, make the best circle you can... It does not have to be
pretty to still taste good!</span></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Sprinkle the
Parmesan cheese on top of your crust.</span></div>
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</div>
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<span style="font-family: inherit;">Bake at 450
degrees for 15 minutes. Check it after 15 min, if it still seems a little
dough like in the middle, put it in for another 3-5 min.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Remove the pan
from the oven. Add your sauce, toppings and cheese.</span></div>
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<span style="font-family: inherit;">Place under a
broiler for about 30-60 seconds, just until the cheese is melted.</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
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<o:p><span style="font-family: inherit;"> </span></o:p></div>
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<span style="font-family: inherit;">
</span></div>
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<span style="font-family: inherit;">Eat and Enjoy!</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">
</span></div>
<div style="text-align: center;">
<span style="font-family: inherit;">What is your least favorite veggie?</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a></div>
Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-46321360596995984902012-09-25T23:39:00.000-05:002012-09-25T23:39:31.471-05:00Rum Cake Cupcakes<div align="center">
Hi Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
I don't know about you, but I had a pretty amazing summer! Okay, so most of my summer was spent working, but it's where I work that made it amazing! I'm not sure if I mentioned before that I had gotten a job at Six Flags Over Texas, but that's where I work!</div>
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</div>
<div style="text-align: center;">
This summer was pretty busy for me, I did do some baking but didn't have the chance to write up blog posts for everything.. I even got way behind on my reading! A couple weeks ago we had a private event for Frito-Lay at work and I got to have my picture taken with Chester Cheetah! How cool is that?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEc0NaJJgRFhrVnlYjUat2_gYtuC4hpiuW7Fby-9EzVU_x0SVlj8_VffnGTegt5O7L8urWAz5yUXTSksE7VVEE80jto5PgwkGDKYyOVLWdKZ_aWl_cpFZczC1GCCuwArsNxNK8vZy5OqBI/s1600/198488_10151413237069112_145621788_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEc0NaJJgRFhrVnlYjUat2_gYtuC4hpiuW7Fby-9EzVU_x0SVlj8_VffnGTegt5O7L8urWAz5yUXTSksE7VVEE80jto5PgwkGDKYyOVLWdKZ_aWl_cpFZczC1GCCuwArsNxNK8vZy5OqBI/s320/198488_10151413237069112_145621788_n.jpg" width="320" /></a></div>
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(That's me in the blue jacket..)</div>
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Sadly the season is coming to an end, but that means good news for y'all!</div>
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</div>
<div style="text-align: center;">
I'm back and I've got tons of recipes to share!! </div>
<div style="text-align: center;">
I'm going to start with a recipe my friend, Syd gave me. This recipe was handed down to her by her grandmother. I had some pictures, but I can't seem to find them.. Sorry.. Y'all will just have to trust me that the look awesome and taste amazing!</div>
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<u><strong>Rum Cake Cupcakes:</strong></u></div>
<br />
<div style="text-align: center;">
1 yellow cake mix</div>
<div style="text-align: center;">
1 (4-serving size) instant vanilla pudding mix</div>
<div style="text-align: center;">
4 eggs</div>
<div style="text-align: center;">
1/2 cup cold milk</div>
<div style="text-align: center;">
1/2 cup vegetable oil</div>
<div style="text-align: center;">
1/2 cup spiced rum</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat oven to 350. Mix all ingredients in large bowl for 2-3 minutes. When batter is smooth, fill cupcake tins 3/4 full. Bake for 20 minutes until golden brown. Top with powdered sugar while hot, or if you want an alcoholic topping...</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<strong><u>Optional glaze:</u></strong></div>
<br />
<div style="text-align: center;">
1/2 cup butter</div>
<div style="text-align: center;">
1/4 cup water</div>
<div style="text-align: center;">
1 cup sugar</div>
<div style="text-align: center;">
1/4 cup rum</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Eat and Enjoy!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
What did you do over summer?</div>
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</div>
<br />
<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a>Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com0tag:blogger.com,1999:blog-2599966566626291308.post-48126573496496297092012-06-23T09:30:00.000-05:002012-06-23T09:30:01.670-05:00Pink Lemonade Cupcakes<div align="center">
Hi Y'all!</div>
<div align="center">
<br /></div>
<div align="center">
I know, I know.. I've been AWOL for, how long now? Working at an amusement park during the summer doesn't leave me much time or motivation to type.. I have managed to find time to keep up with the baking and reading, but am slow (obviously) on the upkeep of my poor blog. </div>
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<br /></div>
<div align="center">
I have many recipes that I want to share, and a giveaway as well! So, if you are still out there following my little blog, your eyes are in for a treat!</div>
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These wonderfully awesome cupcakes are a perfect treat for summer. Plus you can add a straw and a little umbrella to make them super cute!</div>
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<strong><u>Pink Lemonade Cupcakes</u></strong></div>
<div align="center">
<br /></div>
<div align="center">
1 cup plus 2 tablespoons flour</div>
<div align="center">
1teaspoon baking powder</div>
<div align="center">
1/4 teaspoon salt</div>
<div align="center">
1 cup sugar</div>
<div align="center">
1/2 cup butter, softened</div>
<div align="center">
2 eggs</div>
<div align="center">
1 teaspoon grated lemon peel</div>
<div align="center">
1teaspoon vanilla extract</div>
<div align="center">
1/3 cup prepared pink lemonade</div>
<div align="center">
<br /></div>
<div align="center">
<br /></div>
<div align="center">
Heat oven to 350 degrees. Line muffin pans with paper liners. (I made these for a party and tripled the recipe and got just over 2 dozen. This recipe was intended for mini cupcakes, in which you should get about 36 if you do mini..)</div>
<div align="center">
<br /></div>
<div align="center">
Whisk flour, baking powder and salt in medium bowl. Set aside. Beat sugar and 1/2 cup butter in large bowl at medium speed for 1 min or until blended and lighter in color. Add eggs one at a time, beating well after each addition. At low speed, beat in lemon peel and 1 teaspoon vanilla. Beat in flour mixture in two parts alternately with 1/3 cup lemonade until blended and smooth, beginning and ending with the flour mixture, </div>
<div align="center">
<br /></div>
<div align="center">
Fill muffin cups and bake for 20 minutes or until a toothpick comes out clean. Cool in pan on wire rack for 10 minutes, the remove cupcakes and cool completely on racks.</div>
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<div align="center">
<u><strong>Pink Lemonade Frosting</strong></u></div>
<div align="center">
<br /></div>
<div align="center">
1/2 cup butter, softened</div>
<div align="center">
2 to 4 tablespoons prepared pink lemonade</div>
<div align="center">
1 teaspoon vanilla</div>
<div align="center">
3 cups powdered sugar</div>
<div align="center">
5 to 6 drops pink food coloring</div>
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<br /></div>
<div align="center">
Beat butter, lemonade and vanilla in large bowl at medium speed until creamy. At low speed, slowly beat in powdered sugar, adding additional lemonade 1 teaspoon at a time, if necessary for desired consistency. Beat in food coloring. Decorate cooled cupcakes.</div>
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Eat and Enjoy!!<strong><u></u></strong></div>
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<br />Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com4tag:blogger.com,1999:blog-2599966566626291308.post-63473131196327432032012-04-24T11:38:00.002-05:002012-04-29T17:59:36.446-05:00Cheese Stuffed Burger Wraps<div style="text-align: center;">
HI Y'all!</div>
<div style="text-align: center;">
</div>
<div style="text-align: center;">
Today I have an extra special recipe for you!</div>
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<br /></div>
<div style="text-align: center;">
My dear friend, Virgina up in Oregon, is here today to share a wonderful, low carb gluten free recipe! I have known Virgina, or Ginny as I call her, since high school. She is a wonderful wife and mother to 8 kids! Ginny has been an amazing friend to me these past 14 years (OMG! I can not believe it has been that long!!). We like to send care packages to each other, filled with yummy baked goods, books, or just random things we think the other would like.. </div>
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I asked her if she would be interested in doing a guest post, and almost immediately she was telling me about some ideas she had. Keep an eye out for her in the future, she just might be back with a dessert recipe!</div>
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Here she is:</div>
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<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;">I am so excited to share this recipe! It is low carb and gluten free.</span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> </span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<strong><u><span style="font-family: inherit;"> Cheese Stuffed Burger Wraps:</span></u></strong></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> </span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;">1-1 1/2 lbs of ground beef</span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> 1 large egg (this acts as a great binder to keep the burger from falling apart)</span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> salt and pepper to taste</span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> 1 tsp of ground cumin</span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;"> </span></div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
</div>
<div style="background-color: white; color: black; font-family: times new roman, new york, times, serif; text-align: center;">
<span style="font-family: inherit;">Mix all these things really well, divide the meat mixture into four equal parts and divide those in half leaving you with 8 small portions. Flatten each "meat ball" until it is about 1/4in. </span></div>
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<span style="font-family: inherit;"> Onto 4 of the flattened patties add:</span></div>
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<span style="font-family: inherit;"> 1/2 tsp green onions (tops only, the white part will not cook and remain crunchy) </span></div>
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<span style="font-family: inherit;">1/2 slice of swiss cheese</span></div>
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<span style="font-family: inherit;"> 1-1/2 tbl grated cheddar cheese (Tillamook is best for this)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7pCwzZiLQKeXgDUi_5fMS1voWkJnYhv3e3XLmN8J-47e0AgWTjQrQKzukU-Tx49b5qHx-iYbOYWxHEw1snFNSMBZ_T1n6AAJulikV6NOTtn7qJggXUF04sR42Mr6VIeGhsDb55voKbbi/s1600/Virginia2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_7pCwzZiLQKeXgDUi_5fMS1voWkJnYhv3e3XLmN8J-47e0AgWTjQrQKzukU-Tx49b5qHx-iYbOYWxHEw1snFNSMBZ_T1n6AAJulikV6NOTtn7qJggXUF04sR42Mr6VIeGhsDb55voKbbi/s320/Virginia2.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"> Use the remaining 4 patties to cover the ones with cheese and onions, crimp the sides together well, so no cheese escapes while they are cooking. I recommend cooking these on the grill/BBQ, but be careful, the cheese gets really hot.</span></div>
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<span style="font-family: inherit;"> We served these burgers with a little mayo and wrapped in lettuce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio66KleK6b9R26wumgvyexyhmKuLmwuLzXSthPw8N5yO0ashujAsGKGPxB2hj5SK0gwav4_gZWkNVHsrX-AT7v0-IYucbpuDNZgdAD8BgBUidO1GmV2dpXZwtVPBDlhDyTlz9LcpMhTjgz/s1600/virginia1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio66KleK6b9R26wumgvyexyhmKuLmwuLzXSthPw8N5yO0ashujAsGKGPxB2hj5SK0gwav4_gZWkNVHsrX-AT7v0-IYucbpuDNZgdAD8BgBUidO1GmV2dpXZwtVPBDlhDyTlz9LcpMhTjgz/s320/virginia1.jpg" width="320" /></a></div>
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Eat and Enjoy!</div>
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Well folks, I hope you enjoyed Ginny's visit as much as I did!</div>
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Remember, if you are interested in doing a guest post, just let me know!</div>
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This recipe has been linked up at <a href="http://thewatsonshouse.blogspot.com/2012/04/cheese-stuffed-burger-wraps.html" target="_blank">Addicted to Recipes</a><br />
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<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a></div>Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com3tag:blogger.com,1999:blog-2599966566626291308.post-56354210394855715682012-04-21T10:42:00.002-05:002012-04-27T17:05:28.959-05:00White Cupcakes with Butter Cream Frosting<div style="text-align: center;">
<span style="font-family: inherit;">Hi Y’all!</span></div>
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<span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">I got the chance to make these cupcakes for a little girls 5<sup><span style="font-size: x-small;">th</span></sup> birthday. I am so happy with how they turned out! I had planned on dying the white cake mix pink, but forgot. I think they look really good with just being a white cake though!</span><br />
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<strong><u><span style="font-family: inherit;">White Cake:</span></u></strong></div>
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<span style="font-family: inherit;">4 egg whites</span></div>
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<span style="font-family: inherit;"> 2 cups flour</span></div>
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<span style="font-family: inherit;"> 1 teaspoon baking powder</span></div>
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<span style="font-family: inherit;"> 1/2 teaspoon baking soda</span></div>
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<span style="font-family: inherit;"> 1/2 teaspoon salt</span></div>
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<span style="font-family: inherit;"> 1/2 cup shortening</span></div>
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<span style="font-family: inherit;"> 1 3/4 cup sugar</span></div>
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<span style="font-family: inherit;"> 1 teaspoon vanilla</span></div>
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<span style="font-family: inherit;"> 1 1/3 cup buttermilk</span></div>
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<span style="font-family: inherit;">Allow egg whites to sit at room temperature for 30 min. Meanwhile, line your cupcake pan with paper liners and pre heat your oven to 350 degrees. In a medium bowl, mix flour, baking powder, baking soda, and salt; set aside.</span></div>
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<span style="font-family: inherit;">In large mixing bowl beat butter with paddle attachment on medium high speed for 30 seconds. Add sugar and vanilla. Beat until well combined. Add egg whites one at a time, beating well after each addition.</span></div>
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<span style="font-family: inherit;">Alternately add flour mixture and buttermilk to the butter mixture, beating on low speed after each addition until just combined. Divide batter equally among prepared cupcake pans. Bake for 15- 20 min or until a tooth pick inserted comes out clean. Let cupcakes cool in the pan for about a minute, then transfer to a wire rack to cool completely.</span></div>
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<strong><u><span style="font-family: inherit;">Butter Cream Frosting:</span></u></strong></div>
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<span style="font-family: inherit;">1 cup unsalted butter, at room temp</span></div>
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<span style="font-family: inherit;"> 2 1/2<span style="mso-spacerun: yes;"> </span>cups powdered sugar</span></div>
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<span style="font-family: inherit;"> 1 tablespoon vanilla</span></div>
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<span style="font-family: inherit;">With the whisk attachment, whip the butter on medium high speed for 5 minutes. Scrape the sides of the bowl down once or twice.</span></div>
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<span style="font-family: inherit;"><o:p> </o:p>Reduce the speed to low and gradually add the powdered sugar. Once incorporated, increase speed to medium high and add vanilla. Whip at medium high speed until light and fluffy.</span></div>
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<span style="font-family: inherit;">At this point I divided the frosting into two bowls and added red coloring gel to one bowl, and purple to the other bowl. </span></div>
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<span style="font-family: inherit;"> I had also bought some already made fondant from Michael’s craft store. They had a four pack for like 10 bucks. It had the colors I needed. I also got these cute little flower fondant cutters.</span></div>
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<span style="font-family: inherit;"><o:p> </o:p><span style="mso-spacerun: yes;"> </span>I think these are the most adorable cupcakes I have ever made!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7pwjupyBsUSMVI0iQY53iXm5iV_R49Qiip0sYqfNn6-dMfR-IDM-J6zZWil7G6XJqSYeZZ4GJCuLPnj5fowJAym7opxE5Z5r-SFsf3fzaMLXoksuT8vzZaKzcU0Ubk3kn9qA8DXbKcw0/s1600/150921_382765251784460_158453084215679_924017_104063527_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7pwjupyBsUSMVI0iQY53iXm5iV_R49Qiip0sYqfNn6-dMfR-IDM-J6zZWil7G6XJqSYeZZ4GJCuLPnj5fowJAym7opxE5Z5r-SFsf3fzaMLXoksuT8vzZaKzcU0Ubk3kn9qA8DXbKcw0/s320/150921_382765251784460_158453084215679_924017_104063527_n.jpg" width="320" /></a></div>
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Eat and Enjoy!</div>
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This recipe has been linked up over at <a href="http://iamaddictedtorecipes.blogspot.ca/p/link-party.html" target="_blank">Addicted to Recipes</a><br />
<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a>Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2tag:blogger.com,1999:blog-2599966566626291308.post-29399799875560511402012-04-19T10:23:00.001-05:002012-04-27T17:06:37.762-05:00Chocolate Cupcakes with Peanut Butter Frosting<div style="text-align: center;">
<span style="font-family: inherit;">Hi Y’all</span></div>
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<span style="font-family: inherit;">A friend of mine had a birthday this past week, and this gave me the perfect opportunity to make these wonderful cupcakes. What can be better than chocolate and peanut butter together?! I hope you like these as much as I did.. I think the Peanut Butter Frosting was the best part.. I almost licked the bowl clean.. almost.. Okay who am I kidding? I did lick the bowl clean. Don't judge.. You will too when you make this frosting!!</span><br />
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<strong><u><span style="font-family: inherit;">Chocolate cupcakes:</span></u></strong></div>
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<span style="font-family: inherit;"> 3/4 cup butter</span></div>
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<span style="font-family: inherit;">3 eggs</span></div>
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<span style="font-family: inherit;">2 cups flour</span></div>
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<span style="font-family: inherit;">3/4 cup cocoa powder</span></div>
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<span style="font-family: inherit;">1 1/4 teaspoons baking soda</span></div>
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<span style="font-family: inherit;">1/2 teaspoon salt</span></div>
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<span style="font-family: inherit;">2 cups sugar</span></div>
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<span style="font-family: inherit;">2 teaspoons vanilla</span></div>
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<span style="font-family: inherit;">1 1/2 cup milk</span><br />
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<span style="font-family: inherit;">Allow butter and eggs to sit at room temp for about 30 minutes. Line your cupcake pans with liners and pre heat your oven to 350 degrees.</span></div>
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<span style="font-family: inherit;">In a medium bowl, mix your dry ingredients and set aside.</span></div>
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<span style="font-family: inherit;"><o:p> </o:p>Beat butter in a large mixing bowl on medium high speed for about 30 seconds with a paddle attachment. Gradually add sugar ¼ cups at a time, beating on medium speed until well combined. Scrape sides of bowl and beat for another 2 minutes. Add eggs one at a time and beat well. Add vanilla. Alternately add milk and flour mixture until just combined. Beat on high speed for another 20 seconds. Divide into prepared cupcake pans. Bake for 15-18 minutes or until a toothpick inserted comes out clean.</span></div>
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<strong><u><span style="font-family: inherit;">Peanut Butter Frosting:</span></u></strong></div>
<span style="font-family: inherit;"><br /></span><br />
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<span style="font-family: inherit;">1 cup powdered sugar</span></div>
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<span style="font-family: inherit;">1 cup creamy peanut butter</span></div>
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<span style="font-family: inherit;">5 tablespoons unsalted butter, at room temp</span></div>
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<span style="font-family: inherit;"> 3/4 teaspoon vanilla</span></div>
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<span style="font-family: inherit;"> 1/4 teaspoon kosher salt</span></div>
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<span style="font-family: inherit;">1/3 cup heavy cream</span></div>
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<span style="font-family: inherit;">Place all ingredients, except the heavy cream, into a mixing bowl and beat with the paddle attachment until smooth and creamy. Scrap down the sides with a rubber spatula as you go. Add in the heavy cream, and beat on high until light and smooth.</span></div>
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<span style="font-family: inherit;">This recipe makes enough to frost 12 cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDRqEpButhilhH5BeKcdM_PoSslPwevFfseeR0qqgVZUyZ4ktZ5j6_MRiWgLT1_Ec503MuvuQ80i59ckFlwLh5MBr1xFQLkochzzLQxFMcBlbHELflFp5Obhkf04BfSwNxz2E6DoLx_rY/s1600/IMG_20120414_160437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDRqEpButhilhH5BeKcdM_PoSslPwevFfseeR0qqgVZUyZ4ktZ5j6_MRiWgLT1_Ec503MuvuQ80i59ckFlwLh5MBr1xFQLkochzzLQxFMcBlbHELflFp5Obhkf04BfSwNxz2E6DoLx_rY/s320/IMG_20120414_160437.jpg" width="320" /></a></div>
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<span style="font-family: inherit;"> Eat and Enjoy!</span></div>
This recipe has been linked up at <a href="http://iamaddictedtorecipes.blogspot.ca/p/link-party.html" target="_blank">Addicted to Recipes</a><br />
<br />
<a href="http://s1112.photobucket.com/albums/k496/beccalyntx/?action=view&current=MyRecipeBannercopy.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" height="92" src="http://i1112.photobucket.com/albums/k496/beccalyntx/MyRecipeBannercopy.jpg" width="200" /></a>Becca Watsonhttp://www.blogger.com/profile/14472735269481949709noreply@blogger.com2