tag:blogger.com,1999:blog-81215832369034495242024-03-13T03:16:57.231-07:00Z SweetsErin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-8121583236903449524.post-74324901736176310052013-04-14T20:29:00.002-07:002013-04-14T20:32:53.156-07:00Grilled Caesar Salad<div class="separator" style="clear: both; text-align: center;">
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First off, yes you can grill a salad.</div>
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Those greens usually let things like meat, veggies, or other flavorful toppings take the lead, but in this production these mean greens are the star of the show. Give this one a try and wow your guests with a creative twist on a classic. And to my fellow MinneSNOWtans: if it's not going to feel like spring, we can at least make it taste like it right?</div>
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
Romaine hearts (at least one per person)<br />
Olive oil<br />
Salt and pepper<br />
Garlic salt<br />
French bread<br />
Parmesan cheese (fresh of course)<br />
Lemons or lemon juice<br />
Your favorite caesar dressing (mine is Cardini's)<br />
Grilled chicken (optional)<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Heat grill to medium-high heat. Brush romaine hearts with olive oil, generously. Season with salt and pepper, generously (I'm feeling very generous today). Place hearts on the grill and rotate until you achieve those beautiful grill marks on all sides (about 30-60 seconds on each side if your grill is hot). Remove from grill and set aside.<br />
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And now to my favorite part, homemade croutons. Heat a skillet to medium-high heat. Cube french bread, toss in olive oil, salt, pepper, and garlic salt to your liking. Saute until you achieve a nice toast on all sides. Eat one to make sure they're done. Eat another because they're so darn good. Repeat as necessary.<br />
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You have two options here. You can slice each heart down the middle and serve that way, or chop the lettuce before serving to better coat with dressing and to make things easier on your guests. Once chopped, toss in a large bowl with a little (you don't need much as the grilled greens pack plenty of flavor) Cardini's caesar dressing and fresh lemon juice. Top with fresh grated parmesan and croutons. Enjoy!<br />
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A shout out to my foodie friend Sarah Hirst for introducing me to grilled caesar salad!</div>
Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-6337504403757201492012-11-06T18:22:00.005-08:002012-11-06T18:28:08.941-08:00Honey Lavender Ice Cream<div class="separator" style="clear: both; text-align: left;">
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My favorite season is quickly coming to an end and my potted herbs are going with it. This growing season featured basil, rosemary, mint, chives and lavender. Most of these herbs can be used to spruce up nearly every meal of a weekly menu, but what about that darn lavender? Sure it smells and looks nice sitting in your bedroom, but how can you USE it?<br />
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Don't ask questions. Just make this. It's fresh, light, and (almost) guilt-free. I usually feel a bit heavy after indulging in a few scoops of ice cream, but for some reason this one's different. Awesomely different. In the words of my snobby, foodie hubby, "it gets better and better with each bite."</div>
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<i>Makes about one quart</i></div>
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span></div>
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1 cup half and half</div>
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1 cup milk (I used skim)</div>
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1/3 cup honey</div>
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5 egg yolks</div>
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1/4 cup white sugar</div>
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1 cup heavy cream</div>
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1/4 cup dried lavender</div>
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In a saucepan, combine milk, half and half, lavender and honey. Bring to a gentle boil, cover, and remove from heat. Let sit sit for five minutes. Strain mixture, reserving milk and discarding lavender.</div>
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Combine egg yolks and sugar in the bowl of your electric mixer. Beat on medium-high speed until thick and pale yellow (about 5 minutes). Return milk mixture to saucepan and bring to a simmer.</div>
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Add half of the milk mixture to the egg mixture and whisk until blended. Stir mixture into remaining milk and cook over low heat, stirring constantly, until thick enough to coat the back of a wooden spoon.</div>
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Remove from heat and immediately stir in chilled cream. Strain mixture (get rid of the semi-cooked egg) into a medium mixing bowl. Refrigerate until chilled (about 30-60 minutes). Freeze in an ice-cream maker according to instructions. For me, it's strictly KitchenAid attachments.</div>
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Once frozen solid (patience is key here), serve and enjoy. Store in an airtight container for up to two weeks. Trust me, it won't last that long.</div>
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<i>Adapted from Martha Stewart's Honey Lavender Ice Cream recipe.</i></div>
Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-42004555812496840152012-02-13T21:04:00.001-08:002013-07-19T06:30:40.344-07:00Red Velvet Cupcakes with Blackberry Cream Cheese Frosting<div class="separator" style="clear: both; text-align: left;">
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If you aren't able to spend this Valentine's day with someone sweet, be sure to spend it with SOMETHING sweet. The base of this cupcake came straight from a box and I'm not ashamed to admit it. Sometimes you just don't need to fix what's not broken and in my opinion, Betty Crocker does it best when it comes to red velvet.<br />
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As I was making my favorite cream cheese frosting, I decided to throw in a little something extra that happened to be staring at me in the fridge. It turned out wonderfully and according to my hubby, tasted like ice cream (I took it as a compliment because he LOVES ice cream). Give this simple beyond simple number a try this Hallmark holiday and let me know what you think. Enjoy!<br />
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<em>Makes about 24 cupcakes</em><br />
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<span class="Apple-style-span" style="font-size: large;">Cupcake Ingredients</span><br />
1 box Duncan Hines Red Velvet cake mix<br />
3 eggs<br />
1 1/4 cup water<br />
1/3 cup cooking oil<br />
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<span class="Apple-style-span" style="font-size: large;">Frosting Ingredients</span><br />
3 tablespoons butter, softened<br />
1 (8 oz) box cream cheese, softened<br />
1 teaspoon vanilla<br />
5 cups powdered sugar<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Heat oven to 350. Place paper liners in each of 24 regular-size muffin cupcakes. Mix cupcake ingredients in large bowl. Divide batter evenly among muffin cups, filling each about two-thirds full. Bake for 19-22 minutes. Let cool for about 30 minutes.<br />
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Whip together butter, cream cheese and vanilla. Add powdered sugar 1/2 cup at a time until you achieve your desired consistency. Mix in a handful of crushed fresh blackberries. Frost cupcakes.<br />
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I recommend serving these, as well as any cream cheese dessert, chilled.Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-8463510303064897872012-02-04T10:33:00.000-08:002012-02-06T08:03:38.220-08:00Key Lime Cupcakes<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-CvEzFx9aUnM/Ty1tP7uVw9I/AAAAAAAAAHI/8xMSkhVr7LQ/s1600/IMG_3167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-CvEzFx9aUnM/Ty1tP7uVw9I/AAAAAAAAAHI/8xMSkhVr7LQ/s320/IMG_3167.JPG" width="320" /></a></div><br />
There's nothing like a bite of sweet sunshine to get you through that last stretch of winter. I made these cute little treats for a bachelorette party last weekend and they were a hit! Oh, and did I mention how SIMPLE these are to make? Trust me, you can't screw this one up.<br />
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Taylor, my friend, and her hubby-to-be are currently en route to Key West, Florida tie the knot (guess who's jealous). I dedicate this post to Taylor and Brett and wish them nothing but happiness and sunshine on their wedding day and beyond!<br />
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<i>Makes about 24 cupcakes</i><br />
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<span class="Apple-style-span" style="font-size: large;">Cupcake Ingredients</span><br />
1 box lemon cake mix<br />
1 box lime-flavored gelatin<br />
3/4 cup water<br />
1/3 cup key lime juice (trust me, it's at your local grocery in the juice aisle)<br />
1/3 cup canola oil<br />
3 eggs<br />
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<span class="Apple-style-span" style="font-size: large;">Glaze Ingredients</span><br />
1 cup powdered sugar<br />
2 tablespoons key lime juice<br />
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<span class="Apple-style-span" style="font-size: large;">Cream Cheese Frosting Ingredients</span><br />
1 package (8 ounce) cream cheese, softened<br />
1/4 cup butter, softened<br />
1 teaspoon vanilla<br />
3 1/2 cups powdered sugar<br />
Crushed graham crackers for garnish (optional)<br />
Sliced lime wedges for garnish (optional)<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Heat oven to 350. Place paper liners in each of 24 regular-size muffin cups. Mix cupcake ingredients in a large bowl (I always use my handy dandy KitchenAid stand mixer, coincidentally key lime green). Divide batter evenly among muffin cups, filling each about two-thirds full.<br />
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Bake cupcakes for 19-24 or until toothpick inserted in center comes out clean. Let cupcakes cool in pan for ten minutes. With toothpick or wooden skewer, pierce tops of cupcakes in several places.<br />
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In a small bowl, mix together glaze ingredients then drizzle over pierced cupcakes. Let cool completely, about 30 minutes.<br />
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In a stand mixer, beat together cream cheese and butter until light and fluffy. On low speed, beat in vanilla and powdered sugar until thick enough to frost. Frost cupcakes.<br />
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Top with crushed graham cracker and a fresh lime wedge. I recommend serving any cream cheese dessert chilled.<br />
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This recipe was adapted from <a href="http://www.bettycrocker.com/recipes/key-lime-cupcakes/0eb5a1d9-ed94-4c11-bfa4-04bf6fd07a0c">Betty Crocker's Key Lime Cupcakes</a>.<br />
<div class="separator" style="clear: both; text-align: center;"></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-45802009881766819862012-01-14T07:59:00.000-08:002012-01-15T17:40:32.413-08:00Baked Steel Cut Oats<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-qrTmrs0r0lQ/TxGguMgivRI/AAAAAAAAAGw/f-ukBd9weZg/s1600/IMG_3155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-qrTmrs0r0lQ/TxGguMgivRI/AAAAAAAAAGw/f-ukBd9weZg/s320/IMG_3155.JPG" width="320" /></a></div><br />
Do you agree that homemade baked macaroni and cheese is head and shoulders above that stuff on the stove, and that the stuff on the stove is head and shoulders above that stuff in the microwave? Well, this is the exact same situation. Oats in the microwave are good, oats on the stove are better and oats in the oven are THE BEST.<br />
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I have been wanting to try baked oatmeal for a while now and figured there's no better time than now--a lazy Saturday morning. I combined a few different recipes I saw on other blogs and came up with this concoction. While "winging it" when baking can be quite risky, it turned out wonderfully this time. Oh, and did I mention this is healthy? Enjoy!<br />
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<i>Makes two hefty servings (I like a big breakfast)</i><br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 cup steel cut oats (straight from the pantry, no soaking necessary)<br />
1 cup milk<br />
1 egg<br />
1 teaspoon pure vanilla extract<br />
1 teaspoon baking powder<br />
1 teaspoon cinnamon<br />
1 tablespoon brown sugar<br />
3/4 cup fresh or dried fruit (I used fresh blueberries)<br />
Dash of sea salt<br />
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Preheat oven to 350F.<br />
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Spray two ramekins with Pam.<br />
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Mix all ingredients in a bowl.<br />
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Pour mixture into ramekins and top with a sprinkle of brown sugar. Bake for 30-35 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>Serve immediately with milk and sweetener of your choice. I used brown sugar today, but plan to try maple syrup and honey in the future.<br />
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I guess you could say we enjoyed this one.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-HJuMkhgVZr0/TxGlbp0BMvI/AAAAAAAAAHA/RwTMIXQ8ziY/s1600/IMG_3161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-HJuMkhgVZr0/TxGlbp0BMvI/AAAAAAAAAHA/RwTMIXQ8ziY/s320/IMG_3161.JPG" width="320" /></a></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com5tag:blogger.com,1999:blog-8121583236903449524.post-75931458669224461402012-01-09T19:06:00.000-08:002012-01-10T06:29:59.734-08:00Avocado Pasta<a href="http://3.bp.blogspot.com/-fnIn-Exstxs/TwumuhxJabI/AAAAAAAAAGg/oNMVVSqE0Qk/s1600/IMG_3132.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-fnIn-Exstxs/TwumuhxJabI/AAAAAAAAAGg/oNMVVSqE0Qk/s320/IMG_3132.JPG" style="cursor: move;" unselectable="on" width="320" /></a><br />
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Okay, okay. This little baking blog has somehow turned into a foodie free-for-all, but I like it. This girl enjoys a little savory before her sweet so has decided to share it all. Happy 2012!<br />
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The season for binging is officially in the past and the new year is here to stay. Tis now the season for light eats and treats THAT ACTUALLY TASTE GOOD. It is a huge misconception that healthy food can't taste good. I present you with proof and introduce to you a unique dish that is so simple it will knock your socks off. Enjoy!<br />
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<i>Serves Two</i><br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
Pasta of your choice (I used a short pasta as it's easier to mix with the sauce)<br />
1 ripe avocado<br />
2 T light mayo (I used olive oil mayo)<br />
1 handful chopped cilantro<br />
1 clove garlic<br />
1 lemon<br />
1 jalapeno (optional)<br />
Salt and pepper<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Throw your two servings of pasta in boiling water.<br />
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Throw the meat of the avocado, mayo, cilantro, garlic and the juice of one lemon into a blender or food processor and pulse until you achieve a smooth, creamy consistency. Salt and paper to taste.<br />
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Once cooked al dente, strain and rinse your pasta in cold water for a few seconds. Mix the pasta with your desired amount of sauce (I used it all). Plate the pasta then top with the zest of your juiced lemon and a bit of pepper. If you like a bit of spice, invite a sprinkle of chopped jalapeno to the party. Serve immediately.<br />
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</div><div style="text-align: left;">A shout out to my foodie friend Sarah Hirst for introducing this recipe to me!</div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-85996691176341518812011-11-07T21:25:00.000-08:002012-01-10T11:35:16.754-08:00Norweigan Lefse<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-7Fk0rLM0Svs/TrirWJuxjDI/AAAAAAAAAEA/xa24vDcFf5w/s1600/IMG_3058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-7Fk0rLM0Svs/TrirWJuxjDI/AAAAAAAAAEA/xa24vDcFf5w/s320/IMG_3058.JPG" width="320" /></a></div><div><br />
</div><em>This post was recently featured on NPR's </em><a href="http://www.npr.org/series/142594423/from-chompsgiving-to-chew-years-holiday-dishes"><em>Chompsgiving and Chew Year's: Holiday Dishes</em></a><em> segment.</em><br />
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As a born and raised Iowan, I didn't think a move to North Dakota would warrant much culture shock. I figured the winters were a little colder and the trees were more sparse, but the Midwest is the Midwest. Boy was I wrong. It wasn't long ago that the terms uff da, lutefisk and lefse sounded more like a sneeze than words with such history. I will never forget the day my North Dakotan-with-Norweigan-roots boyfriend, now husband, let out his first "uff da" in my presence.<br />
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</div><div>My in-laws not only drop "uff bombs" left and right, but take part in a few Norweigan traditions, particularly around the holidays. Each year, my mother-in-law gets together with fellow family members to prepare, from scratch, over 100 "sheets" of lefse. For those that are unfamiliar, lefse is a traditional soft, Norweigan flatbread made primarily from potatoes, butter, cream and flour. Having helped with the process two years in a row now, I decided to share the process in hopes that lefse will someday attract a little more "yum" and a little less "bless you."</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div>9 cups of potatoes (half red, half russet)</div><div>1 1/4 cup salted butter</div><div>1/2 cup cream</div><div>4 teaspoons salt</div><div>1/4 cup white sugar</div><div>3/4 teaspoon baking powder</div><div>4 1/2 cups all-purpose flour, plus extra for rolling</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Materials</span></div><div>Lefse grill</div><div>Lefse sticks</div><div>Rolling pin and sock</div><div>Pastry cloth-covered board</div><div>Wax paper</div><div>Large towels</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions (Day One)</span></div><div>Peel, chop and boil potatoes. Once soft, drain water and set aside.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-1tbJ8GA0iyA/TriwX-Y9UAI/AAAAAAAAAEI/DNN6NoJAD4k/s1600/IMG_3004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-1tbJ8GA0iyA/TriwX-Y9UAI/AAAAAAAAAEI/DNN6NoJAD4k/s320/IMG_3004.JPG" width="320" /></a></div><div><br />
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</div><div>Cube the butter and place in bottom of a large heat-proof bowl.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-AQZAa1sZDkA/TriwkYsUIzI/AAAAAAAAAEQ/KvGrcd6npWc/s1600/IMG_3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-AQZAa1sZDkA/TriwkYsUIzI/AAAAAAAAAEQ/KvGrcd6npWc/s320/IMG_3008.JPG" width="320" /></a></div><div><br />
</div><div>Pour cooked potatoes over the butter and beat with a hand mixer, just as you would for mashed potatoes. Mix in cream, salt, sugar and baking powder.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-ynJfLQ6k2sY/Triw1GX2LFI/AAAAAAAAAEY/at_aVODveoI/s1600/IMG_3011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-ynJfLQ6k2sY/Triw1GX2LFI/AAAAAAAAAEY/at_aVODveoI/s320/IMG_3011.JPG" width="320" /></a></div><div><br />
</div><div>Let cool then refrigerate overnight. To avoid extra moisture in the potato mixture, place a paper towel over the potatoes to absorb any condensation.</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions (Day Two)</span></div><div>Roll up your sleeves, take off your jewelry and prepare for a floury mess. Add the flour, one cup at a time, to the chilled potato mixture and mix thoroughly to create your lefse dough. Don't even bother getting a spoon dirty because you'll end up using your hands in the end.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-3aGCgi-SzwA/TrixThMMO4I/AAAAAAAAAEg/MniGsRINdq4/s1600/IMG_3015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-3aGCgi-SzwA/TrixThMMO4I/AAAAAAAAAEg/MniGsRINdq4/s320/IMG_3015.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-lFtVozirTdk/TrixeF1sABI/AAAAAAAAAEo/Emv5ArOijmM/s1600/IMG_3018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-lFtVozirTdk/TrixeF1sABI/AAAAAAAAAEo/Emv5ArOijmM/s320/IMG_3018.JPG" width="320" /></a></div><div><br />
</div><div>Once completely incorporated, form walnut-sized balls of dough and refrigerate while you set up your workspace.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-P4HINIapGwU/TrixsTNUk2I/AAAAAAAAAEw/xJ7ntGHD5D0/s1600/IMG_3017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-P4HINIapGwU/TrixsTNUk2I/AAAAAAAAAEw/xJ7ntGHD5D0/s320/IMG_3017.JPG" width="320" /></a></div><div><br />
</div><div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-iN9ohsPCrlY/Tri0rf1AITI/AAAAAAAAAE4/pIlav4fiq7U/s1600/IMG_3024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-iN9ohsPCrlY/Tri0rf1AITI/AAAAAAAAAE4/pIlav4fiq7U/s320/IMG_3024.JPG" width="320" /></a></div><div><br />
</div><div>Preheat your grill to 500F. Do not grease the grill as it must be dry. On the counter or a nearby table, fold a towel in half and place a few sheets of wax paper inside the fold. You will stack the cooked lefse on the wax paper and cover with the towel as you go. </div></div><div><br />
</div><div>Rub your pastry cloth with a generous amount of flour. Do the same with your sock-covered rolling pin. You will need to re-apply flour as needed throughout the rolling process.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-Masva9iIK6w/Tri2HKMA0xI/AAAAAAAAAFA/WZ-84YFuSEo/s1600/IMG_3026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Masva9iIK6w/Tri2HKMA0xI/AAAAAAAAAFA/WZ-84YFuSEo/s320/IMG_3026.JPG" width="320" /></a></div><div><br />
</div><div>Now you are ready to roll, literally. Dust a ball with flour and flatten it out. Place the flattened ball on the cloth-covered board and with your floured, sock-covered rolling pin, roll the dough into a thin, large circle.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-Tvc0VqDYMgI/Tri3TdJaMWI/AAAAAAAAAFI/GAPxH2z3GBQ/s1600/IMG_3027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-Tvc0VqDYMgI/Tri3TdJaMWI/AAAAAAAAAFI/GAPxH2z3GBQ/s320/IMG_3027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do not be shy with your flour. If your dough starts to stick, you're being shy. Using a lefse stick, transfer the large round to the hot grill.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-FmlsFpvTpTg/Tri4tQvgUlI/AAAAAAAAAFQ/tqArDbP7hdc/s1600/IMG_3028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-FmlsFpvTpTg/Tri4tQvgUlI/AAAAAAAAAFQ/tqArDbP7hdc/s320/IMG_3028.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-TLzpoANvB3U/Tri47tcgjbI/AAAAAAAAAFY/zwwI0GBK0ls/s1600/IMG_3029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-TLzpoANvB3U/Tri47tcgjbI/AAAAAAAAAFY/zwwI0GBK0ls/s320/IMG_3029.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If your grill is hot enough, the lefse will begin to bubble immediately. Lightly spank those bubbles with your lefse stick. Yes, I just said spank. There's no better way to describe it.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-RiD9YIaoMls/Tri5Gw70wUI/AAAAAAAAAFg/mXUcze1Z5Tc/s1600/IMG_3030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-RiD9YIaoMls/Tri5Gw70wUI/AAAAAAAAAFg/mXUcze1Z5Tc/s320/IMG_3030.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Slide your stick under the round, lift and roll to complete your flip.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-02Kcay_Ef08/Tri5UndNIPI/AAAAAAAAAFo/ZjvPLotTNd4/s1600/IMG_3036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-02Kcay_Ef08/Tri5UndNIPI/AAAAAAAAAFo/ZjvPLotTNd4/s320/IMG_3036.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Each side only cooks for a few seconds. You are looking for light brown spots. If the round's edges are brown or curling, you are cooking it too long. Stack the cooked lefse in alternating directions in between wax paper, covered with a towel.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-H1bOP6Hfom0/Tri5xsLoZPI/AAAAAAAAAFw/j6ETe-GvXUs/s1600/IMG_3038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-H1bOP6Hfom0/Tri5xsLoZPI/AAAAAAAAAFw/j6ETe-GvXUs/s320/IMG_3038.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-UkDINqOBX1s/Tri574S3oHI/AAAAAAAAAF4/5N5TPPOUlDA/s1600/IMG_3042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-UkDINqOBX1s/Tri574S3oHI/AAAAAAAAAF4/5N5TPPOUlDA/s320/IMG_3042.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once you have about 20 sheets of lefse, wrap completely with a towel and set aside to keep from getting dry. Set up a new stacking station just as you did with the original.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once all of your dough has been rolled and everything is covered in flour, yourself included, it's time to clean up and have a glass of wine. Actually, you should really have a full glass of wine as well as your favorite holiday Pandora station playing throughout the entire lefse-making process.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once lefse is completely cooled, it's time to package it for future consumption. You will likely have a sheet or two right now, but should package the rest to share with family and friends throughout the long holiday season.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Unfold each sheet lefse and fold in the opposite direction. This will avoid the sheet from sticking to itself. Fold in half again and stack by the dozen. Put each stack in a baggie, then in a ziploc bag. As the lefse is very thin, it can easily become dry if not stored properly.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7USt83uM9bw/Tri8Bw6SHLI/AAAAAAAAAGA/u3eEs9dNJN0/s1600/IMG_3050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-7USt83uM9bw/Tri8Bw6SHLI/AAAAAAAAAGA/u3eEs9dNJN0/s320/IMG_3050.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bxoomuVVaJU/Tri8Li-_35I/AAAAAAAAAGI/8IRhto079mo/s1600/IMG_3053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-bxoomuVVaJU/Tri8Li-_35I/AAAAAAAAAGI/8IRhto079mo/s320/IMG_3053.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Z4fWrN6U1p4/Tri8VsHhxUI/AAAAAAAAAGQ/sraswAQuOas/s1600/IMG_3055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Z4fWrN6U1p4/Tri8VsHhxUI/AAAAAAAAAGQ/sraswAQuOas/s320/IMG_3055.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">While you can eat it however you'd like, I prefer a light spread of margarine and a sprinkle of white sugar, all rolled up into a little piece of heaven.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7a7dTDEX97g/Tri8zl2NmCI/AAAAAAAAAGY/hHcpueQ0Hhg/s1600/IMG_3056.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-7a7dTDEX97g/Tri8zl2NmCI/AAAAAAAAAGY/hHcpueQ0Hhg/s320/IMG_3056.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Lefse keeps for about a week on the counter or up to two years in the freezer. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Oh, and if you still think lutefisk still sounds like a sneeze, good. Google it and you'll understand why.</div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com3tag:blogger.com,1999:blog-8121583236903449524.post-4662961059306353852011-08-09T20:13:00.000-07:002011-08-10T06:50:16.679-07:00Lemon Vegetable RisottoThose beautiful, colorful veggies are a plenty this time of year and the last thing you want to do is let them go to waste. This year, my hubby and I planted our first vegetable garden and are having fun maintaining and eating up the homegrown goodies throughout the short, but sweet North Dakota growing season. On top of that, the summer squash fairy visited our doorstep this week and left us a bag of the biggest summer squash I have ever seen. If you find yourself with copious amounts of summer squash, green beans, peas or any summer veggies for that reason, make this light, summery risotto. Enjoy!<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-9dIKKzMTe30/TkHyjnSZG_I/AAAAAAAAAD8/53G6fv31G54/s1600/IMG_2784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9dIKKzMTe30/TkHyjnSZG_I/AAAAAAAAAD8/53G6fv31G54/s320/IMG_2784.JPG" width="320" /></a></div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div>8 ounces green beans, trimmed and cut</div><div>8 ounces peas</div><div>5 teaspoons olive oil</div><div>1 (8 ounce) summer squash, halved lengthwise and cut into 1/2-inch-thick slices</div><div>4 3/4 cups vegetable broth</div><div>1 teaspoon vegetable bouillon seasoning</div><div>1/2 cup finely chopped shallots</div><div>1/2 cup roughy chopped yellow onion<br />
Salt (pinch)<br />
Pepper (pinch)<br />
White sugar (pinch)</div><div>1 cup uncooked arborio rice</div><div>1/4 cup dry white wine</div><div>1/2 cup (2 ounces) grated fresh pecorino Romano cheese</div><div>1 teaspoon grated lemon rind</div><div>2 tablespoons fresh lemon juice</div><div>2 tablespoons unsalted butter</div><div>1/4 teaspoon salt</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions</span></div><div>Bring a large saucepan of water to a boil. Add green beans and peas; cook for three minutes or until crisp-tender. Drain and rinse under cold water then set aside.</div><div><br />
</div><div>Heat a large nonstick skilled over medium high heat. Add two teaspoons of olive oil to pan to coat and add one tablespoon of butter. Add the chopped yellow onion, salt, pepper and sugar and toss to coat. Let carmelize on medium-low heat for twenty to thirty minutes, stirring occasionally. Once carmelized, add squash and cook until browned on both sides. Set aside.</div><div><br />
</div><div>Heat remaining one tablespoon olive oil in a Dutch oven over medium heat. Add shallots and cook for three minutes or until tender. Stir in rice and cook for one minute, stirring constantly. Stir in wine and cook until liquid is completely absorbed, approximately thirty seconds. Stir in one cup of the broth and cook for five minutes or until completely absorbed, stirring constantly. Reserve 1/4 cup of broth.</div><div><br />
</div><div>Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Sir in the vegetables, cook one minute, then remove from heat. Stir in reserved 1/4 cup of broth and remaining ingredients. I mixed in most of the cheese in the pan then plated the risotto. To finish, I topped the plated risotto with the lemon juice, lemon rind and a sprinkle of the remaining cheese.<br />
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The recipe was adapted from one found in <a href="http://www.cookinglight.com/">Cooking Light</a> magazine.</div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-55591295722838345752011-07-19T20:28:00.000-07:002011-07-20T06:30:35.060-07:00Spring Rolls<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">As the seasons change, cravings change. The comfort food that sounded good just two months ago now sounds, well, uncomfortable. When I walk in the door on a week like this, all I crave is cold, fresh salads with lots of veggies and fruit. Grilled meat and summer salads are always summer classics, but I encourage you to branch out and try something new this season. These simple spring rolls are not only easy to make, but are the perfect ending to a hot July day. If you grow your own lettuce and herbs like we do, this is also a great way to share (show off) all of those homegrown goodies with your family and friends. Enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-m28BXdwvKsw/TiZLqs0a2JI/AAAAAAAAAD0/FjUrqKnSCh4/s1600/IMG_2280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-m28BXdwvKsw/TiZLqs0a2JI/AAAAAAAAAD0/FjUrqKnSCh4/s320/IMG_2280.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div>Spring roll skins (Bahn)</div><div>Rice sticks</div><div>Crisp lettuce (green leaf or romaine are best)</div><div>Fresh mint</div><div>Fresh basil</div><div>Fresh cilantro</div><div>Shredded carrots</div><div>Butterfly pork chops (optional)</div><div>Teriyaki marinade (optional)</div><div>Hoisin sauce</div><div>Peanut butter</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions</span></div><div><div>The first two ingredients on the list can definitely be found at your local Asian market if you can't find them in your grocery store. If you are opting for vegetarian spring rolls, then skip this first step.</div></div><div><br />
</div><div>Thinly slice your pork chops and pan fry with a bit of salt and pepper. Once cooked through and no longer pink, add some teriyaki sauce or marinade and toss to coat. Set aside to cool.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-uHm6KAvSaNM/TiZH41c2j7I/AAAAAAAAADo/dXn9dwhBfb0/s1600/IMG_2276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-uHm6KAvSaNM/TiZH41c2j7I/AAAAAAAAADo/dXn9dwhBfb0/s320/IMG_2276.JPG" width="320" /></a></div><div><br />
</div><div>Bring a saucepan of water to boil. Add the rice sticks as you would pasta and cook for just a couple of minutes. Rinse in cold water and set aside.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-HQoBCJiPes8/TiZIuEJpIbI/AAAAAAAAADw/SeY_hj7ZOpg/s1600/IMG_2273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-HQoBCJiPes8/TiZIuEJpIbI/AAAAAAAAADw/SeY_hj7ZOpg/s320/IMG_2273.JPG" width="320" /></a></div><div><br />
</div><div>Take a spring roll skin and soak it in hot water until soft (about a minute). Lay the skin on a large plate.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-ugQM6mMM8Io/TiZIaPDy0TI/AAAAAAAAADs/O3MdFjFE33o/s1600/IMG_2277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-ugQM6mMM8Io/TiZIaPDy0TI/AAAAAAAAADs/O3MdFjFE33o/s320/IMG_2277.JPG" width="320" /></a></div><div><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Now for the fun part. Simply layer these ingredients in whatever order you prefer. I usually start with the rice sticks and follow with the lettuce, carrots and herbs. Top with the pork then fold in both ends of the skin and roll like a burrito. The skin will stick to itself. It's much easier to roll tightly when you don't overload the skin with ingredients.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-nwpRZcTWns8/TiZL005dPkI/AAAAAAAAAD4/iJhrAO19MDc/s1600/IMG_2278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-nwpRZcTWns8/TiZL005dPkI/AAAAAAAAAD4/iJhrAO19MDc/s320/IMG_2278.JPG" t$="true" width="320" /></a></div></div><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-size: large;">Hoisin Dipping Sauce</span></div></div><div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put a few spoonfuls of hoisin sauce in a microwave-safe bowl. Add a teaspoon of water then microwave until almost boiling. In our weakling microwave circa 1945, this takes about a minute. But for those of you with a fancy microwave from this century, 30 seconds should do the trick. Once hot, remove from the microwave and add one spoonful of creamy peanut butter and stir until incorporated. The warm hoisin will melt the peanut butter down and create the most amazing dipping sauce you could imagine. I must admit that I always find myself eating this sauce with a spoon if there is a bit left over.</div></div><div><br />
</div><div>This recipe is adapted from Tien Tran's famous spring rolls she always made in college!</div><div><br />
</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><img height="64" src="http://4.bp.blogspot.com/-nwpRZcTWns8/TiZL005dPkI/AAAAAAAAAD4/iJhrAO19MDc/s320/IMG_2278.JPG" style="filter: alpha(opacity=30); left: 475px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1763px; visibility: hidden;" width="96" /></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-82206498408693844612011-07-01T09:23:00.000-07:002011-07-01T09:38:49.900-07:00Magnolia's Vanilla Vanilla Cupcakes<div style="text-align: left;">After a week of salivating over the endless tweets and posts about festive goodies, I decided to join the masses and do some baking in honor of the upcoming holiday too. While making a cake is typically less time consuming, it's just not as cute as a bunch of little cupcakes dressed up with sprinkles and the like. Plus, cupcakes are easy to share and when you bake, SHARING IS A MUST. This not just for the sake of generosity, but for your waistline as well. If any of you are like me, those cute little cupcakes just stare at you every time you walk through the kitchen, begging to be inhaled in excessive portions.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I have never been to Magnolia's famous bakery in NYC, but the pictures I've seen of the ridiculously long lines at Magnolia's speak for themselves. I adapted this recipe slightly as I had to improv on an ingredient or two, but they turned out wonderfully! I brought a tray of them out to my office this morning and from what I hear, they didn't disappoint. If you're looking for a fun treat that's relatively simple to make and easy to share, give this one a try. Have a safe and happy holiday weekend!</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-oAJgInJPfDc/Tg3xcI9pO9I/AAAAAAAAADg/BqM41aYpreM/s1600/IMG_2313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-oAJgInJPfDc/Tg3xcI9pO9I/AAAAAAAAADg/BqM41aYpreM/s320/IMG_2313.JPG" width="320" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div style="text-align: left;">1 1/2 cups cake flour</div><div style="text-align: left;">1 1/4 cups all-purpose flour</div><div style="text-align: left;">1 tablespoon baking soda</div><div style="text-align: left;">1 cup (2 sticks) unsalted butter, softened</div><div style="text-align: left;">2 cups sugar</div><div style="text-align: left;">4 large eggs, at room temperature</div><div style="text-align: left;">1 cup whole milk</div><div style="text-align: left;">1 teaspoon vanilla extract<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Preheat the oven to 350F.<br />
<br />
Line two muffin tins with cupcake papers.<br />
<br />
In a small bowl, combine the flours and baking soda then whisk until smooth. In your electric mixer, cream the butter then gradually add the sugar and beat until fluffy, about three minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Carefully spoon the batter into the cupcake papers, filling them about 2/3 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.<br />
<br />
Let the cupcakes cool in the tin for five to ten minutes, then let cool completely on a wire rack before icing.<br />
<br />
<br />
<b>Vanilla Buttercream Icing</b></div><div><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: large;">Ingredients</span></span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;">1 cup (2 sticks) unsalted butter, softened</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;">6 to 8 cups powdered sugar</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;">1/2 cup whole milk</span></b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-weight: normal;">2 teaspoons vanilla extract</span></b></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><div class="instructions" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><div style="line-height: 23px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: left;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color: black;"><br />
</span></span></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: large;">Directions</span></span></span><br />
Cream the butter and sugar in your electric mixer. Add four cups of the sugar, milk and vanilla. On medium speed, beat until smooth and creamy, about three minutes. Gradually add the remaining sugar, one cup at a time, until the icing is thick enough for piping or spreading. This recipe makes about 24 cupcakes or one 9-inch layer cake.</div></div></span></div><ul class="kv-ingred-list1" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></ul>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-16488941239077175252011-06-19T13:56:00.000-07:002011-06-19T14:16:34.309-07:00A Five Course DinnerI thought I'd share a few pictures from our very first, VERY successful five course dinner party we hosted last Friday night. Course recipes coming soon of course!<br />
<br />
<div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HQF062IMamI/Tf5nIHqA11I/AAAAAAAAADc/jLRw385Onhg/s1600/IMG_2112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-HQF062IMamI/Tf5nIHqA11I/AAAAAAAAADc/jLRw385Onhg/s320/IMG_2112.JPG" width="320" /></a></div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Wine and Cheese</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div><a href="http://2.bp.blogspot.com/-uR2Ag3yIf-0/Tf5eGxyb5nI/AAAAAAAAADE/BvrQlDbDL2U/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-uR2Ag3yIf-0/Tf5eGxyb5nI/AAAAAAAAADE/BvrQlDbDL2U/s320/IMG_2118.JPG" width="320" /></a></div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Balsamic Greens with Cold Strawberry Soup</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div><a href="http://1.bp.blogspot.com/-T6BM9zDMagg/Tf5eyLtdttI/AAAAAAAAADM/m1Dboj4KVHg/s1600/IMG_2121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-T6BM9zDMagg/Tf5eyLtdttI/AAAAAAAAADM/m1Dboj4KVHg/s320/IMG_2121.JPG" width="320" /></a></div></div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Creamy Chicken and Prosciutto Pasta</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div></div><a href="http://3.bp.blogspot.com/-kbHnLQpvIcI/Tf5fU4kgFJI/AAAAAAAAADQ/DH_hlo5eWbE/s1600/IMG_2122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-kbHnLQpvIcI/Tf5fU4kgFJI/AAAAAAAAADQ/DH_hlo5eWbE/s320/IMG_2122.JPG" width="320" /></a></div></div><div style="text-align: left;"><div style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>Marinated Flank Steak with Panzanella Salad</i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><br />
</i></div></div></div><a href="http://1.bp.blogspot.com/-uonHyah9ebo/Tf5iOkHDSfI/AAAAAAAAADY/AQ9YQoswTqI/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-uonHyah9ebo/Tf5iOkHDSfI/AAAAAAAAADY/AQ9YQoswTqI/s320/IMG_2107.JPG" width="320" /></a></div></div><div style="text-align: left;"><div style="text-align: left;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i>German Chocolate Cake</i></div></div></div></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-41586446857832867722011-06-19T13:20:00.000-07:002011-06-19T14:23:10.477-07:00Edible Cookie DoughNot that all cookie dough isn't edible, but this is little number is "acceptably" edible to those that frown upon the raw egg thing. No eggs, no butter, just a little something to scratch that itch that can't be scratched any other way. Don't worry about getting the ingredient amounts just right because these cookies are not meant to be baked. Simply throw the following ingredients in a bowl, mix 'em up and SCRATCH away. Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-dzIs9sImDBs/Tf5ZwCF4wNI/AAAAAAAAADA/Ko_-Fy07UAw/s1600/IMG_2125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-dzIs9sImDBs/Tf5ZwCF4wNI/AAAAAAAAADA/Ko_-Fy07UAw/s320/IMG_2125.JPG" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 cup flour<br />
1/2 cup white sugar<br />
1/2 cup brown sugar<br />
1/4 cup margarine<br />
2 tablespoons milk<br />
Dash of salt<br />
Dash of vanilla extract<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Mix and eat. Yes, it's that simple to scratch that itch.Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-81581902770813228872011-06-16T14:54:00.000-07:002011-06-16T15:05:49.366-07:00Quinoa Fruit Salad<div class="separator" style="clear: both; text-align: left;">For those that haven't given quinoa a try, the time is now my friends. Quinoa, pronounced KEEN-wah, looks like a grain, is prepared like a grain, but is actually a seed. This protein-packed seed is inexpensive, easy to prepare and extremely good for you. If you love a hearty breakfast such as oatmeal or cream of wheat, here's a more summery alternative for you.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While I frequently bake and enjoy my "Paula Deen style" sweets loaded with cream, sugar and butter, I also take pride in a healthy lifestyle full of balance. To balance my fat-packed indulgences (see nearly every recipe I've posted thus far), I counter them with healthy eats and lots of exercise. This sweet, fruity salad was my breakfast this morning and proved to be high protein indeed as my stomach didn't growl once before lunchtime as it usually does around 10:00am. Give it a try and let me know what you think. Enjoy!</div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-maVY2BTGAQw/Tfp7RCaBZ_I/AAAAAAAAAC8/0EzOZm-EEKY/s1600/IMG_2068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-maVY2BTGAQw/Tfp7RCaBZ_I/AAAAAAAAAC8/0EzOZm-EEKY/s320/IMG_2068.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 1/2 cups water<br />
1 cup dry quinoa (bag your own in the health food section of your grocery store, it's way cheaper than buying the pre-packaged stuff)<br />
Plain greek yogurt, non-fat<br />
Seasonal fruit (berries are my favorite)<br />
Honey or agave nectar<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
In a saucepan, combine 1 1/2 cups of water with one cup of quinoa and bring to a boil. Cover and let simmer for 10-15 minutes or until all liquid is absorbed. Fluff with a fork and let cool (or run under cold water if you're really hungry, impatient or both like me).<br />
<br />
Mix equal parts of quinoa and greek yogurt together and top with your favorite fruit. Sweeten to taste with honey or agave nectar. Depending on the amount and type of fruit use, you may not need a ton of extra sweetness.Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-46834018302397269792011-05-27T09:40:00.000-07:002011-05-27T09:51:00.144-07:00Homemade Peanut Butter<div class="separator" style="clear: both; text-align: left;">As much as I love peanut butter, I had never even thought about making it from scratch until recently. Peanut butter seems like one of those grocery staples you just buy. However after a quick gander at various peanut butter recipes, I quickly realized that there's nothing to making it at all. This recipe requires hardly any ingredients and minimal work, assuming you buy the peanuts sans shell. Trust me, shelling a bag of peanuts to save a couple of dollars is most definitely not worth the time and sore fingers. I usually make more than the recipe below and simply add one tablespoon of oil per cup of shelled peanuts.</div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-gTWA2FUyfgM/Td_TwNIIAwI/AAAAAAAAAC4/n6cM0O3cPvM/s1600/IMG_1843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-gTWA2FUyfgM/Td_TwNIIAwI/AAAAAAAAAC4/n6cM0O3cPvM/s320/IMG_1843.JPG" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 cup of peanuts, shelled, unsalted and roasted (highly recommend buying in this form)<br />
1 tablespoon peanut oil<br />
Sea salt to taste<br />
Honey to taste<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Combine peanuts and peanut oil in food processor. Don't add more oil if you don't see the peanuts break down right away as it will take a couple of minutes for the peanuts to break down and soften with the oil. If you want your peanut butter chunky, don't allow the substance to break down completely.<br />
<br />
Once you achieve your desired texture, it's time to perfect the taste. Add salt and honey in small amounts until you achieve your desired taste. Make sure to taste the mixture prior to adding any salt or honey to avoid over-salting. Remember, you can always add more so stay on the conservative side.<br />
<br />
Spread on anything and everything and enjoy! My favorite is on a warm piece of toast as shown in the picture below. I would recommend storing it in the fridge and using within a month, however I have yet to keep it around any longer than that to see how long it really lasts!<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-zUhp0OYJciQ/Td_TLUEXPkI/AAAAAAAAAC0/HeD9dAlyo_A/s1600/IMG_1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-zUhp0OYJciQ/Td_TLUEXPkI/AAAAAAAAAC0/HeD9dAlyo_A/s320/IMG_1833.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-8110294569454353742011-04-28T20:11:00.000-07:002011-05-06T06:27:31.404-07:00Blue Ribbon Carrot Cake with Cream Cheese IcingI don't have much to say about this recipe other than I have VERY high standards for carrot cake and this one is among the best I've tasted. I like my carrot cake dense, moist and smothered with cream cheese frosting. In my opinion, carrot cake tastes best served chilled. I made this cake a few weeks ago for Jory's birthday and enjoyed it with every single meal that birthday weekend, whoops. There's nothing better than a cold piece of carrot cake with a hot cup of coffee on a Saturday morning. YUM!<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-wxHUBeEHrLU/TborkGmWqSI/AAAAAAAAACs/6D8eyZ9gW-4/s1600/IMG_1292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-wxHUBeEHrLU/TborkGmWqSI/AAAAAAAAACs/6D8eyZ9gW-4/s320/IMG_1292.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
2 cups flour<br />
1/2 teaspoon salt<br />
2 teaspoons baking soda<br />
2 teaspoons cinnamon<br />
3 eggs, beaten well<br />
3/4 cup buttermilk<br />
2 teaspoons vanilla extract<br />
2 cups grated carrots<br />
1 cup chopped walnuts<br />
3/4 cup vegetable oil<br />
2 cups sugar<br />
1 (8 ounce) can crushed pineapple, drained well<br />
1/2 cup coconut flakes<br />
<br />
<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Combine the flour, salt, baking soda and ground cinnamon and set aside. In a separate bowl, combine the eggs, oil, buttermilk, sugar and vanilla and beat until smooth. Stir in the flour mixture, pineapple, carrots, coconut flakes and walnuts.<br />
<br />
Pout into two greased and floured 9-inch cake pans. I grease each pan then put parchment paper rounds in the bottom of each. Pour half of the batter into each pan and bake in a 350 degree oven for 35-40 minutes, or until a toothpick comes cleanly out of the center of the cake. Carefully remove the parchment paper from the bottoms of each cake layer, let cool and top with cream cheese icing.<br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-1cVKT9sEA_s/Tbor0bImqrI/AAAAAAAAACw/TfYDQVYaLwU/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-1cVKT9sEA_s/Tbor0bImqrI/AAAAAAAAACw/TfYDQVYaLwU/s320/IMG_1285.JPG" width="320" /></a></div><br />
<br />
<span class="Apple-style-span" style="font-size: large;">Cream Cheese Icing</span><br />
8 ounces cream cheese at room temperature<br />
3 tablespoons butter at room temperature<br />
2 tablespoons of milk (if needed)<br />
1 teaspoon vanilla<br />
1 pound powdered sugar<br />
<br />
Mix all ingredients together, adjusting ingredient amounts until desired consistency is achieved.<br />
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This recipe is originally titled Julie Treacy's Blue Ribbon Carrot Cake, passed along by my amazing friend and baker, Kelsey Bulat.Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-9941164058833365472011-04-28T19:21:00.000-07:002011-04-28T19:48:35.084-07:00Cake BallsThis funky little dessert is taking the world by storm. You have probably seen or heard of these cute little guys, maybe even tried a few, but are you aware of how simple they are to make? The best part about these spherical pieces of heaven is that they taste exactly like cake batter. The only thing better than dessert is raw dessert, including cookie dough, cake batter and my all time favorite, brownie batter. For those of you that love the amazingness that is raw baked goods but can't stomach the raw eggs, this is your chance to enjoy that flavor without hesitation! Next time you need a fun and simple dessert, pick up just three ingredients and give these a try. Enjoy!<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-yyEyL8aiPF0/TbnoWS3dugI/AAAAAAAAACo/THh-X977GtA/s1600/IMG_1316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-yyEyL8aiPF0/TbnoWS3dugI/AAAAAAAAACo/THh-X977GtA/s320/IMG_1316.JPG" width="320" /></a></div><div><br />
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</div><div><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div>1 (18.25 ounce) package cake mix</div><div>1 (16 ounce) container prepared cake frosting</div><div>6 ounces of flavored confectioners coating disks or bar (almond bark)<br />
Food coloring (optional)</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions</span></div><div>Prepare the cake mix according to the directions on the box. When cake is finished baking, allow to cool for 30 minutes. Crumble the cake into a large bowl using a stand mixer or hand mixer. Add the frosting and mix until well combined. Place the bowl in the refrigerator for at least 3 hours or overnight. I recommend overnight as the colder the mixture is, the easier it is to handle.</div><div><br />
</div><div>Line a baking tray with wax paper. Use a melon baller as a scooper to form balls with the cake mixture. Place on wax paper. Once you have used all of the cake mixture, place the baking tray in the freezer for at least one hour. Melt the almond bark in a glass bowl of the microwave, stirring every 5-10 seconds until smooth. At this point you can add a bit of food coloring if you are using white chocolate and want to add some color.</div><div><br />
</div><div>Remove the balls from the freezer and roll them tightly with your hands to make them perfectly round. </div><div><br />
</div><div>Roll the balls in the melted almond bark and lay on the wax paper to harden. Store in the freezer until ready to serve, they won't freeze but taste best when nice and cold.</div><div><br />
</div><div>I made this batch with vanilla cake mix, vanilla cream cheese frosting and vanilla almond bark coating, however the possibilities are endless! Next on my list is caramel cake balls with a salty dark chocolate coating.</div><div><br />
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</div></div></div></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-68958519771118113992011-04-02T07:47:00.000-07:002011-04-02T07:49:37.728-07:00Blueberry Coffee CakeNo big breakfast is complete without a little something sweet to finish. It couldn't get any easier than this simple coffee cake, so give it a try and make your guests think you worked way harder than you really did. I won't tell if you don't.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-1A9fLiicd3A/TZc2mltRtkI/AAAAAAAAACk/uT2k8G9rRFI/s1600/IMG_1245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-1A9fLiicd3A/TZc2mltRtkI/AAAAAAAAACk/uT2k8G9rRFI/s320/IMG_1245.JPG" width="320" /></a></div><div><div><br />
</div><div><div><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div>1 1/2 cup white sugar</div><div>1/2 cup butter, room temperature</div><div>2 eggs, room temperature</div><div>1 cup milk</div><div>1 teaspoon almond extract</div><div>1 teaspoon salt</div><div>4 cups flour</div><div>4 teaspoons baking powder</div><div>3 cups fresh blueberries</div><div><br />
</div><div><span class="Apple-style-span" style="font-size: large;">Directions</span></div><div>Preheat your oven to 375F.</div><div><br />
</div><div>Mix together the first five ingredients with an electric mixer. In a separate bowl, mix together the salt, flour and baking powder. Slowly dump the flour mixture into your electric mixer on low speed until incorporated.</div><div><br />
</div><div>Rinse your blueberries with water and toss with a sprinkle of flour. This will keep your blueberries from sinking to the bottom of your pan in the oven. By hand, fold the blueberries into the batter.</div><div><br />
</div><div>Spoon the thick batter into a 16-cup bundt pan (or casserole dish) and pop in the oven for 45-55 minutes until browned and no longer doughy.</div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-E00R2gG3BTk/TZc2H-K_asI/AAAAAAAAACc/bheriqFlmXs/s1600/IMG_1243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-E00R2gG3BTk/TZc2H-K_asI/AAAAAAAAACc/bheriqFlmXs/s320/IMG_1243.JPG" width="320" /></a></div><div><br />
</div><div><div>Let cool for about a half hour, flip upside down on a cake stand and adorn with your favorite glaze or topping. We served this with our <a href="http://zsweets.blogspot.com/2011_03_01_archive.html">strawberry butter</a>, but no spread is necessary with this tasty treat.</div><div><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-9w71-qsByGE/TZc1mozLWiI/AAAAAAAAACU/yPC8Jxgqh8g/s1600/IMG_1276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-9w71-qsByGE/TZc1mozLWiI/AAAAAAAAACU/yPC8Jxgqh8g/s320/IMG_1276.JPG" width="320" /></a></div><div><br />
</div><div>This recipe comes from my amazing friend and baker, Kelsey Bulat.</div><div><br />
</div></div></div></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-64586380937455831402011-03-27T13:10:00.000-07:002011-03-27T13:58:25.966-07:00Sunday Brunch<span class="Apple-style-span" style="font-family: inherit;">Some think of football, I think of brunch. When Sunday rolls around each week, nothing beats a hot cup of coffee, a runny egg yolk and a little something sweet. While I've always enjoyed breakfast, my true love began after experiencing Sunday breakfast at </span><a href="http://thecafeames.com/"><span class="Apple-style-span" style="font-family: inherit;">The Cafe</span></a><span class="Apple-style-span" style="font-family: inherit;">, one my all time favorite restaurants. Throughout college, Sunday breakfast at </span><a href="http://thecafeames.com/"><span class="Apple-style-span" style="font-family: inherit;">The Cafe</span></a><span class="Apple-style-span" style="font-family: inherit;"> became tradition whether it was just Jory and I or whatever family happened to be in town from that weekend's track meet.</span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: inherit;">In honor of the good old days, we jogged our memory this morning with a little homemade brunch. This menu included eggs benedict on homemade english muffins, blueberry coffee cake with strawberry butter and fresh fruit salad with orange glaze. More recipes from this successful brunch to come!</span><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-PMY-vNats90/TY-kLo0CktI/AAAAAAAAACQ/WLi2VsNVGhw/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-PMY-vNats90/TY-kLo0CktI/AAAAAAAAACQ/WLi2VsNVGhw/s320/IMG_1260.JPG" width="320" /></a></div><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Homemade English Muffins</span></span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-IC-whL4bw7I/TY-bs5x2KfI/AAAAAAAAACA/yfx5JagRS8I/s1600/IMG_1271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-IC-whL4bw7I/TY-bs5x2KfI/AAAAAAAAACA/yfx5JagRS8I/s320/IMG_1271.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Ingredients</span></div><div class="separator" style="clear: both; text-align: left;">1 1/4 cups lukewarm water</div><div class="separator" style="clear: both; text-align: left;">4 cups bread flour</div><div class="separator" style="clear: both; text-align: left;">2 1/2 teaspoons instant yeast</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1 1/2 teaspoons salt</div><div class="separator" style="clear: both; text-align: left;">2 egg whites</div><div class="separator" style="clear: both; text-align: left;">fine cornmeal</div><div class="separator" style="clear: both; text-align: left;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: large;">Directions</span></div><div class="separator" style="clear: both; text-align: left;">In a large bowl, mix the water, yeast, baking soda, salt and two cups of the flour. Mix until a wet paste is formed and set aside for about five minutes. In the meantime, beat the egg whites with an electric mixer until stiff peaks are formed then fold into the batter mixture. Add the remaining flour, 1/4 cup at a time. Once the dough becomes too difficult to mix in the bowl, dump onto a floured surface and mix with your hands. Knead for a few minutes or until the mixture forms a smooth ball of dough. Put the dough ball into a clean bowl with a bit of oil, making sure all sides are coated. Cover and let rest for about an hour.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Place dough on floured surface and roll until 1/2 inch thick. Cut out circles with a round cookie cutter or glass, cover with cornmeal and set aside. Let the rounds rest for 30-45 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-Yy7ORIiNQSE/TY-e6NP_DSI/AAAAAAAAACE/X1QEV8mO0yY/s1600/IMG_1253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Yy7ORIiNQSE/TY-e6NP_DSI/AAAAAAAAACE/X1QEV8mO0yY/s320/IMG_1253.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">About five minutes before you are ready to start cooking your muffins, turn on an electric griddle to 350 or medium heat. Once heated, add a tablespoon of butter and toss in your muffins to fry. Flip the muffins every four minutes for a total of sixteen minutes. Let cool for a few minutes and enjoy while warm!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-BJJGNWljqIE/TY-fG6L6AHI/AAAAAAAAACI/gIhWkH4z0IM/s1600/IMG_1256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-BJJGNWljqIE/TY-fG6L6AHI/AAAAAAAAACI/gIhWkH4z0IM/s320/IMG_1256.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span class="Apple-style-span" style="font-family: inherit;">This recipe was found on <a href="http://CookingBread.com/">CookingBread.com</a>.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="font-size: large;">Strawberry Butter</span></span><br />
I stole this idea from Ina Garten. There's really no need for a recipe or instructions, but you MUST try this on these homemade english muffins.<br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
Strawberry fruit preserves, room temperature<br />
Butter, room temperature<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Mix together with an electric mixer, spread and enjoy!<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-64hfP76AkhE/TY-hDthHhkI/AAAAAAAAACM/nqkDyJWUeX8/s1600/IMG_1270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-64hfP76AkhE/TY-hDthHhkI/AAAAAAAAACM/nqkDyJWUeX8/s320/IMG_1270.JPG" width="320" /></a></div></div><div><b><span class="Apple-style-span" style="color: #5a2c12; font-family: Arial, Helvetica, sans-serif; font-size: 13px; font-weight: normal;"></span></b><br />
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It's been a while since I've baked, but I decided a holiday is as good of an excuse as any to indulge in something sweet. I came across this recipe yesterday and just had to try it for myself. As a very experienced batter consumer, I'm telling you that this is one of the smoothest, most delicious batters I've ever had. Enjoy a cold glass, or more, of something Irish in honor of this wonderful holiday and give these cupcakes a try. Happy St. Patty's Day!<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://lh4.googleusercontent.com/-8DJCVMJBRNg/TYF3gyQPjWI/AAAAAAAAABk/ik3Vvalppz0/s1600/IMG_1234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-8DJCVMJBRNg/TYF3gyQPjWI/AAAAAAAAABk/ik3Vvalppz0/s320/IMG_1234.JPG" width="320" /></a></div><br />
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Bailey's Irish Cream Cupcakes<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
2/3 cup unsalted butter<br />
2 cups sugar<br />
2 large eggs, room temperature<br />
2 teaspoons vanilla extract<br />
1 1/3 cup Bailey's Irish Cream<br />
2/3 cup water<br />
2 tablespoons milk<br />
4 cups all-purpose flour<br />
2 teaspoons baking powder<br />
2 teaspoons salt<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Preheat the oven to 325 degrees. In a large bowl, cream together butter and sugar until fluffy, about 2-3 minutes with a stand mixer. Add eggs and vanilla and beat well. In a separate bowl, combine the Bailey's, water and milk. Mix well. In yet another bowl, combine the flour, baking powder and salt. Add the flour mixture to the creamed mixture, alternating with the Bailey's mixture. Beat on medium speed for about two minutes. Fill cupcake liners 3/4 full and bake for 25-30 minutes or until tops spring back when lightly touched. Allow to cool completely before frosting.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="https://lh6.googleusercontent.com/-BePdE2ywn-Q/TYF3LKLU_EI/AAAAAAAAABg/_iP1GqXJhh8/s1600/IMG_1233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh6.googleusercontent.com/-BePdE2ywn-Q/TYF3LKLU_EI/AAAAAAAAABg/_iP1GqXJhh8/s320/IMG_1233.JPG" width="320" /></a></div><br />
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While most of the Bailey's flavor baked off in the batter, the taste definitely comes out in this amazing buttercream icing.<br />
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Bailey's Irish Cream Buttercream Frosting<br />
<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
1 stick unsalted butter, room temperature<br />
3 cups powdered sugar<br />
2 tablespoons, maybe more, of Bailey's<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
Cream the butter on high speed for 2-3 minutes, add the Baileys and mix thoroughly. Slowly add the powdered sugar until well blended. I continued to add powdered sugar and Bailey's until I found the right consistency. Frost the cupcakes and top with green sprinkles for a little extra glam. Enjoy!<br />
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This recipe was found on <a href="http://cupcakerehab.com/">Cupcake Rehab</a>.Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-85662853777255654982011-02-27T07:29:00.000-08:002011-05-24T12:22:27.032-07:00Frozen Key Lime Pie<div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/--xbbEy6GBLo/TWpoWJIokaI/AAAAAAAAABQ/iOn6zErqaeA/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh3.googleusercontent.com/--xbbEy6GBLo/TWpoWJIokaI/AAAAAAAAABQ/iOn6zErqaeA/s320/IMG_0100.JPG" width="320" /></a></div><br />
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So I've officially had key lime pie three times this week. Don't judge me, I have a severe case of spring fever and a healthy dose of summery sweets is just what the doctor ordered. That, and a long awaited honeymoon to Maui next week. I highly recommend getting married in September but waiting to take the honeymoon in the most miserable part of winter.<br />
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If you like key lime pie, you will absolutely LOVE this frozen variation of the original classic. With only eight ingredients and minimal effort, this simple and delicious dessert is sure to become a regular in your household. <b>If you are worried about a few raw egg yolks, six to be exact, you may want to stop here.</b> However, if you've grown up eating copious amounts of cookie dough and cake batter and order your eggs over easy like me, then prepare for total salivation. A special thanks to Stephany White for introducing this recipe to me!<br />
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span><br />
For the crust:<br />
1 1/2 cups graham cracker crumbs (10 crackers)<br />
1/4 cup sugar<br />
6 tablespoons unsalted butter, melted<br />
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For the filling:<br />
6 egg yolks, at room temperature<br />
1/4 cup sugar<br />
1 (14 oz.) can sweetened condensed milk<br />
2 tablespoons lime zest<br />
3/4 cup freshly squeezed lime juice (4-5 large limes)<br />
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For the topping:<br />
1 cup (1/2 pint) cold heavy cream<br />
1/4 cup sugar<br />
1/4 teaspoon pure vanilla extract<br />
Lime wedges or slices for garnish<br />
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<span class="Apple-style-span" style="font-size: large;">Directions</span><br />
<div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">Preheat the oven to 350 degrees F.</span></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">For the </span><a class="crosslink" debug="54 58" href="http://www.foodterms.com/encyclopedia/crust/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">crust</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch </span><a class="crosslink" debug="145 151" href="http://www.foodterms.com/encyclopedia/pie-pans-tins-plates/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">pie pan</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh5.googleusercontent.com/-3ahmV3ePqVg/TWprD7gHcLI/AAAAAAAAABU/XxHWEo0tHvs/s1600/IMG_0068.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-3ahmV3ePqVg/TWprD7gHcLI/AAAAAAAAABU/XxHWEo0tHvs/s320/IMG_0068.JPG" width="320" /></a></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">For the filling, beat the egg yolks and </span><a class="crosslink" debug="312 316" href="http://www.foodterms.com/encyclopedia/sugar/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">sugar</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"> on high speed in the bowl of an electric mixer with a paddle attachment for 5 minutes, until thick. With the </span><a class="crosslink" debug="434 438" href="http://www.foodterms.com/encyclopedia/mixer/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">mixer</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"> on medium speed, add the condensed milk, lime zest, and lime juice. Pour over the crust</span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"> and freeze for about thirty minutes.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh3.googleusercontent.com/-PUknhGkVaTc/TWprnnXW47I/AAAAAAAAABY/fWAH8j75iZU/s1600/IMG_0075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh3.googleusercontent.com/-PUknhGkVaTc/TWprnnXW47I/AAAAAAAAABY/fWAH8j75iZU/s320/IMG_0075.JPG" width="320" /></a></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
</span></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">For the topping, beat the heavy </span><a class="crosslink" debug="596 600" href="http://www.foodterms.com/encyclopedia/cream/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">cream</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"> on high speed in the bowl of an electric mixer with a </span><a class="crosslink" debug="665 669" href="http://www.foodterms.com/encyclopedia/whisk/index.html" style="outline-style: none; text-decoration: none;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">whisk</span></span></a><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"> attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon onto the pie and garnish with a few lime wedges or slices</span><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">. Freeze for several hours or even better, overnight. Serve immediately out of the freezer. The more frozen, the better. I made this at 8pm last night and being the impatient being that I am, had a taste at 10pm. While still wonderful, it wasn't nearly as good as when frozen throughout. Enjoy!</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://lh4.googleusercontent.com/-re17_-xO1rI/TWpsx8YutKI/AAAAAAAAABc/76V_S9rUcKU/s1600/IMG_0101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-re17_-xO1rI/TWpsx8YutKI/AAAAAAAAABc/76V_S9rUcKU/s320/IMG_0101.JPG" width="320" /></a></div><div style="line-height: 21px; margin: 0px 0px 9px; outline-style: none; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;"><br />
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<span class="Apple-style-span" style="font-family: Times, "Times New Roman", serif;">This recipe is the work of my idol, <a href="http://www.foodnetwork.com/ina-garten/index.html">Ina Garten</a>.</span></div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0tag:blogger.com,1999:blog-8121583236903449524.post-23148324953580629482011-02-20T17:29:00.001-08:002011-02-20T20:13:16.055-08:00Blueberry Jam in the Bread MachineOver the past year, I have obtained and grown to be obsessed with my bread machine, Mr. Breadman (not just a nickname but also the product's brand). If I provide the ingredients, he in turn mixes, kneads and bakes me fresh loaves of bread. Last week, I discovered Mr. B is also great with jam.<br />
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Being the middle of what seems like the longest North Dakota winter in history, I live for the small things that remind me of summer. Among these things are fresh berries and even better, homemade jam. It had been weeks since I last saw the berries dip below three dollars at the grocery store, so when I saw blueberries on sale I grabbed two large cartons. Two large cartons for two people seemed like a good idea at the time, but nearly two weeks later sat one lonely carton behind the milk, approaching the raisiny phase of its life. Now seemed like the perfect time to to try out Mr. B's jam setting I'd yet to use. I started with a simple jam with only two ingredients and again, Mr. B didn't disappoint.<br />
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Blueberry Jam in the Bread Machine<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-UKZHmq4Q5Og/TWG8SOFTUqI/AAAAAAAAAA8/i2QYQvQbFP4/s1600/IMG_0081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-UKZHmq4Q5Og/TWG8SOFTUqI/AAAAAAAAAA8/i2QYQvQbFP4/s320/IMG_0081.JPG" width="320" /></a></div>I made this one week ago and it's nearly gone, therefore a winner.<br />
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Ingredients:<br />
2 cups fresh blueberries<br />
1/2 cup sugar<br />
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Wash the berries in cold water, drain well and transfer to a medium bowl. With a potato masher or fork, crush the berries coarsely. Add the sugar and mix well.<br />
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Simply dump the mixture in the loaf pan of your bread machine, select the jam setting and press start. When the cycle is complete, transfer the contents to a small jar and allow to cool uncovered. Store in the fridge and use within a four to six weeks. Enjoy your jam with muffins, toast or my personal favorite: greek yogurt.<br />
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Today I tried a variation of the same jam, however this time I added the juice of one lemon to tone down the tartness of the blackberries. It also turned out wonderfully.<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Lemon Blackberry Jam in the Bread Machine</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-JwPZhk21eX8/TWG81ePIOLI/AAAAAAAAABE/ZpB14JYJyZc/s1600/IMG_0078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-JwPZhk21eX8/TWG81ePIOLI/AAAAAAAAABE/ZpB14JYJyZc/s320/IMG_0078.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups fresh blackberries</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 cup sugar</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 lemon</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-WnFDlc_Esyc/TWG9cBANDHI/AAAAAAAAABI/kyOKeIpqdwA/s1600/IMG_0079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WnFDlc_Esyc/TWG9cBANDHI/AAAAAAAAABI/kyOKeIpqdwA/s320/IMG_0079.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">You all must try a bowl of greek yogurt with a dab of homemade jam swirled throughout. Add some variety to your diet with this healthy yet filling breakfast or snack.</div>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com1tag:blogger.com,1999:blog-8121583236903449524.post-90980130570758140722011-02-19T20:58:00.000-08:002011-02-19T21:12:02.001-08:00Captain Crunch Cupcakes with Peanut Butter Marshmallow Frosting<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: 15px; line-height: 20px;">I truly love all things baking. It's the smells, tastes and not-so-guilty pleasure derived from freshly prepared goodies that gets me every time. I've always baked sweet treats and shared the recipes (and treats) with family and friends, however today I've decided that my previous methods of sharing through Facebook and email are, well, previous. I've been following various cooking and baking blogs for years, but it took me until now to join the masses and start one myself. Today marks the day I cross an item off my bucket list and introduce to you Z Sweets, a compilation of my favorite baking recipes and adventures.</span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Now to the good stuff. I bring you Captain Crunch cupcakes topped with peanut butter marshmallow frosting. First off, thank you to the genius that thought to combine my two favorite meals, dessert (of course it's a meal) and breakfast. Rice Krispies treats will always be a classic but it's time for something new. Move over Snap, Crackle and Pop, the Captain's stepping out of the box (pun intended) and into the dessert scene. I encourage you all to try these amazingly simple and delicious cupcakes. They were tested at our Superbowl party and passed with flying colors. Enjoy!</span></span><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/-08JMZjQ7nIg/TWCcyf1KILI/AAAAAAAAAAw/vjhQnfjbCiw/s1600/IMG_0026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-08JMZjQ7nIg/TWCcyf1KILI/AAAAAAAAAAw/vjhQnfjbCiw/s320/IMG_0026.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Ingredients:</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1 box yellow cake mix</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1 cup buttermilk</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">4 large eggs</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1/3 cup canola oil</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">4 cups Captain Crunch cereal, plus more for garnish</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Preheat oven to 350. Line 24 muffin tins with baking cups and set aside.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Using a rolling pin and ziploc bag, crush the cereal to a cornmeal consistency. In a large bowl, combine and mix the five ingredients listed above.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Fill liners 2/3 full and bake for 12-15 minutes or until tops spring back when lightly touched. Let cool completely on cooling racks.</span></span><br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/-kFoCOkVF7Uw/TWCdGk0tyfI/AAAAAAAAAA0/1ZBKuOZ575Y/s1600/IMG_0024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-kFoCOkVF7Uw/TWCdGk0tyfI/AAAAAAAAAA0/1ZBKuOZ575Y/s320/IMG_0024.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;"><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Frosting:</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">2 sticks butter, at room temperature</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1 cup creamy peanut butter</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1 teaspoon vanilla</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">1/4 cup milk</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">4 cups powdered sugar</span></span><br />
<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">7 oz. jar marshmallow fluff</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">In the bowl of a stand mixer, beat the butter, peanut butter, milk and vanilla on low to medium speed until completely blended. Slowly add powdered sugar until blended.</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">Frost cupcakes generously and garnish with crushed cereal. To achieve the look in the picture above, I used a piping bag and an Ateco extra wide pastry tip. I am usually not a huge frosting girl, but this frosting is so light and fluffy you really can't go wrong!</span></span><br />
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<span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: medium;"><span class="Apple-style-span" style="font-size: 15px; line-height: 20px;">This recipe was found on </span></span><span class="Apple-style-span" style="font-family: 'IM Fell Double Pica'; font-size: 15px; line-height: 20px;"><a href="http://www.confessionsofacookbookqueen.com/">Confessions of a Cookbook Queen</a>.</span><br />
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</span></span>Erin Zunichhttp://www.blogger.com/profile/18394492194131576700noreply@blogger.com0