tag:blogger.com,1999:blog-16452491656189515972024-02-06T19:01:08.884-08:00Cocina AdictoJameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-1645249165618951597.post-72637897029173588812017-02-28T16:57:00.001-08:002017-02-28T16:57:53.192-08:00Miniature Cinnamon Roll Cheesecakes<div style="text-align: justify;">
it is EXCELLENT! I was looking for something to make for an annual holiday party that requires no silverware/individual servings. I read all of the comments, saw how others were also interested in a smaller version so I wanted to share that I successfully made this recipe into 24 mini cheesecakes (metal pan). I followed your recipe exactly and just figured that it would be a matter of trial and error as I went along…</div>
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– I placed a mini paper liner, sprayed it as instructed (really helped) and put a loose 1/2 tablespoon of crust for each – had about a tablespoon left over, which I promptly ate 🙂<br />– I used a damper to flatten the bottom and it took less than 5 minutes. For those of you that bake tarts or mini crusts, a damper is invaluable – you will love it!<br />– I filled each half way and then swirled in approximately a 1/4 teaspoon of the cinnamon/sugar mix. I then topped off the remaining cheesecake mixture and swirled in another 1/4 teaspoon. It was a perfect amount – no cheesecake mixture was leftover.<br />– By the time I did all of this, my cinnamon/sugar mix had set, so I microwaved it for about 20 seconds to make it liquidy again. I did have a lot of the cinnamon/sugar mixture left over, I’d say about half.<br />– I baked it for 20 minutes – they were great, but next time I think that they’ll be fine at 18. They were still soft, but some crusty cinnamon/sugar edges. You really can’t go wrong. 🙂<br />– They were amazing on their own! A few didn’t make it to get topped with the frosting… Per my taste, this was the only thing that I changed from the original recipe – I only added one cup of the powdered sugar and after filling the tops, I had to add a little milk (about a tablespoon and a little more) to get it to a drizzle-like consistency.<br />We all love them and I will definitely be making them for the party in December. I will double everything except the cinnamon/sugar mixture. Thank you so much and I hope that my mini measurements are helpful for the holiday season.<br /><br />Get the Recipe here >> <a href="http://www.chelseasmessyapron.com/miniature-cinnamon-roll-cheesecakes/" target="_blank"><i><b>Miniature Cinnamon Roll Cheesecakes @ chelseasmessyapron.com</b></i></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-22125847711227584142017-02-28T16:23:00.000-08:002017-02-28T16:23:01.962-08:00Peanut Butter Molten Lava Cakes<div style="text-align: justify;">
I love this recipe! I have a hint for people that do not have powder stevia on hand. I put granulated stevia or which ever sweetener you have on hand in a<br />coffee grinder and grind for about 15-20 seconds. Just make sure to clean the residual coffee out of the grinder before you grind the sugar</div>
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<b>Peanut Butter Molten Lava Cakes</b><br /><br />Ingredients<br /><br /> 1/4 cup butter<br /> 1/4 cup peanut butter<br /> 2 tbsp coconut oil<br /> 6 tbsp powdered Swerve Sweetener<br /> 2 large eggs<br /> 2 large egg yolks<br /> 1/2 tsp vanilla extract<br /> 6 tbsp almond flour<br /> Low Carb Chocolate Sauce<br /><br /><br />Read More >> <a href="http://alldayidreamaboutfood.com/2016/03/low-carb-peanut-butter-molten-lava-cakes.html" target="_blank"><i><b>Peanut Butter Molten Lava Cakes @ alldayidreamaboutfood.com</b></i></a><br /><br /></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-71759551379871470572015-11-04T15:47:00.000-08:002016-03-21T15:47:45.113-07:00Super Soft Sprinkle Pudding Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ADZ9_GApECdO0vdaCVRXjyIBfO3yhyphenhyphenE8zxP9MUMl3ISrLCYVnv5IbmVnxaYvzj02UhE8dnnAPYsdQqOMo-teki2WkDt7qVMYfFGFKRPclfp74DpxHScVdrG63l7leIgtDM_fejORWtw/s1600/Super_Soft_Sprinkle_Pudding_Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ADZ9_GApECdO0vdaCVRXjyIBfO3yhyphenhyphenE8zxP9MUMl3ISrLCYVnv5IbmVnxaYvzj02UhE8dnnAPYsdQqOMo-teki2WkDt7qVMYfFGFKRPclfp74DpxHScVdrG63l7leIgtDM_fejORWtw/s640/Super_Soft_Sprinkle_Pudding_Cookies.jpg" width="425" /></a></div>
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Soft vanilla pudding cookies packed with delightful sprinkles. When I make cookies, I almost always visit the blog <a href="http://cookiesandcups.com/" target="_blank">Cookies and Cups</a>. Shelly has the best cookies around. She also has a<a href="http://cookiesandcups.com/about-me/cookbook/" target="_blank"> cookbook</a> coming out which I pre-ordered the moment I heard it was available to order. Love her and her recipes. Back to the cookies!<br /><br />Be sure to add the extra egg yolk or your dough will be too dry. I learned that the hard way when I misread the original recipe. You definitely don't want to skip it.<br /><br /><a href="http://cookiesandcups.com/super-soft-sprinkle-pudding-cookies/" target="_blank"><i><b>Recipe >> Super Soft Sprinkle Pudding Cookies @ cookiesandcups.com</b></i></a>Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-44996411509314681732015-05-28T16:12:00.003-07:002015-05-28T16:16:00.821-07:00Rosemary Garlic Butter Steaks<br />
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<b>Rosemary Garlic Butter Steaks</b><br /><br /><i>Serves 4</i><br /><br />Ingredients:<br />
<ul>
<li>4 rump steaks (1 to 1.5-inches thick), room tº</li>
<li>2 or 3 garlic cloves</li>
<li>2 Tbs fresh rosemary leaves</li>
<li>3 Tbs butter</li>
<li>1 Tbs olive oil</li>
<li>Salt and pepper</li>
<li>A splash of white or red wine </li>
</ul>
<br />Directions<br /><br />
<ol>
<li>Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.</li>
<li>Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.</li>
<li>Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.</li>
</ol>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-91292591552696559072015-01-27T19:36:00.000-08:002015-06-03T19:36:15.691-07:00No-Bake Chocolate Eclair Dessert<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8xhrg6l7oQYhJM_vEIFFGBwKhjsEyfUgDPIPFZdhwvz3OabuRgeTmRYO9RCRqrY3EoNxev8F63iSObuANTNUoilClCTnN-IbnQDZ2dCOKeaD7WqujGevYH-6FgE5Toil1IzytiKKMlM/s1600/Cracker+Toffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA8xhrg6l7oQYhJM_vEIFFGBwKhjsEyfUgDPIPFZdhwvz3OabuRgeTmRYO9RCRqrY3EoNxev8F63iSObuANTNUoilClCTnN-IbnQDZ2dCOKeaD7WqujGevYH-6FgE5Toil1IzytiKKMlM/s640/Cracker+Toffee.jpg" width="197" /></a></div>
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Even if January is almost over, where I leave this is the fist true day of winter…is soo cold and windy outside I just want to stay in my comfy sofa, wearing my comfy pajamas and eating a delicious piece of a comfort dessert made with chocolate. Tracey, comes with a great idea for a super easy and super yummy comfort dessert based on chocolate: a no-bake chocolate eclair. With some Graham crackers, layers of vanilla pudding and a delicious chocolate topping you hot the most easy and delicious chocolate eclair ever!<br /><br /><a href="http://www.thekitchenismyplayground.com/2012/03/no-bake-chocolate-eclair-dessert.html" target="_blank"><i><b>Recipe >> No-Bake Chocolate Eclair Dessert @ thekitchenismyplayground.com</b></i></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-77620421922506340352015-01-14T19:07:00.000-08:002015-07-01T19:10:50.403-07:00French Coconut Pie<div style="text-align: justify;">
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This is a recipe passed down to me from my great grandmother Pearl. I absolutely love this pie and I hope you do too!<br /><br /><b>French Coconut Pie</b><br /><br />Ingredients:</div>
<ul>
<li> 3 whole Eggs, Beaten</li>
<li> 1-½ cup Sugar</li>
<li> 1 cup Flaked Coconut</li>
<li> 1 stick Butter, Melted</li>
<li> 1 Tablespoon White Vinegar</li>
<li> 1 teaspoon Vanilla Extract</li>
<li> 1 pinch Salt</li>
<li> 1 whole 9" Uncooked Pie Shell</li>
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<br />Directions:<br /><br />Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-1645249165618951597.post-16046194006489626582014-12-17T18:44:00.000-08:002015-01-26T18:44:36.153-08:00Cinnamon Roll Cake<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qstHAeisgEUyZS7X4Ah0RCydpFtqwpNTm_DzdkYFl3zGg4E-Y8ODwHmzx7ScO8Q4_fh6K1lRQo8BevvlKyIB_oPmDt7MnunadKHek7eZEP5Ui-X9wGvLFybBk1RmIxSvIrVijFRHnwU/s1600/Cinnamon+Roll+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2qstHAeisgEUyZS7X4Ah0RCydpFtqwpNTm_DzdkYFl3zGg4E-Y8ODwHmzx7ScO8Q4_fh6K1lRQo8BevvlKyIB_oPmDt7MnunadKHek7eZEP5Ui-X9wGvLFybBk1RmIxSvIrVijFRHnwU/s1600/Cinnamon+Roll+Cake.jpg" height="640" width="354" /></a></div>
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So I made the cake and it is VERY good! Perfect with a hot cup of coffee. I made a couple of mistakes – 1) of adding one too many Tablespoons of cinnamon, but really, I love cinnamon so it was a good mistake (lol) and 2) I didn’t measure the powdered sugar – tried eyeballing the two cups, but clearly it wasn’t enough. The glaze wasn’t thick enough like this photo but i think its still amazing.<br /><br />This one is a keeper.<br /><br /><a href="http://lilluna.com/cinnamon-roll-cake-recipe/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Cinnamon Roll Cake @ lilluna.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-31485497924557799672014-12-17T16:45:00.000-08:002015-05-28T16:50:16.889-07:00Salami and Cream Cheese Roll-ups<div style="text-align: justify;">
My favorite late night indulgence is salami and cream cheese on crackers. Salty cured sausage, sweet creamy cheese, crisp buttery crackers, served with a refreshing chilled beverage...doesn't get much better than that! However there are a few problems translating this delicious little snack into the ideal appetizer for a crowd. The traditional method of applying cream cheese to the cracker and adding a piece of salami results in a soggy cracker if left in the refrigerator for any length of time. The sodden cracker was the most important hurdle to overcome, but then came the painstaking effort and endless trials I had to put myself and the family through to get the salami to cheese ratio just right. Somehow we endured and these addictive little roll-ups have solved all the problems inherent to serving these tasty tidbits to guests, as a bonus they came out rather beautiful in the process. Feel free to add additional ingredients to/instead of the green pepper, such as jalapeno, shredded cheddar, thinly sliced swiss, or hot pepper cheese depending on your mood.<br /><br /> </div>
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The three ingredients needed are raw, no actual cooking involved, but you will need a good sharp knife to cut the rolls. When entertaining I make up the roll 1-3 days ahead and on the day of the party I slice them thin and stack them in rows between wax paper, returning them to the refrigerator. To serve, I line a platter with crackers and then simply lay a sliced roll on each, they can be stacked pretty high with this method and it makes an impressive display. This keeps the crackers fresh and crisp but also makes assembly super quick and easy. Each roll will make between 55-70 crackers.<br /><br /><b>Salami and Cream Cheese Roll-ups</b><br /><br />Ingredients:</div>
<ul>
<li>1 pound cream cheese, room temperature</li>
<li>1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)</li>
<li>1/2 green pepper, thinly sliced</li>
</ul>
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<br /><br />Directions:<br /><br />Lay out a large piece of plastic wrap on the work surface. Place the cream cheese on top of the plastic wrap and cover with another piece of wrap the same size. With a rolling pin roll the cream cheese out into an even layer, approximately 1/4-inch thick. Watch the edges of the cream cheese as it rolls out because the top wrap can work its way under the cheese. To avoid this, occasionally pull the wrap off and replace it to continue rolling the cheese into a rectangle.<br /><br />Remove the top layer of plastic wrap and add the salami, overlapping the slices until all the cream cheese is covered, lightly press the salami into the cream cheese to make it stick. Replace the plastic wrap and carefully flip the salami and cheese so that the cream cheese is again on top. Remove the wrap and place the sliced green peppers over the cheese.<br /><br />Roll the salami over the cream cheese being careful not to leave any air space (this make it harder to cut later) and use the plastic wrap to pull it tight as you work. Roll the meat log and press the outer layers tight to hold it all together. Wrap the log in plastic wrap and refrigerate 4-6 hours or overnight (it can be cut without chilling, but the longer it chills the easier it is to cut.) Cut the meat slices thin, taste one on a cracker, as large crackers may need a thicker slice, while smaller crackers will need one cut thinner. Enjoy with your favorite beverage.<br /></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com1tag:blogger.com,1999:blog-1645249165618951597.post-74400067159764797532014-12-15T18:09:00.000-08:002015-08-03T18:10:35.273-07:00Pineapple Cheesecake<br />
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It's super light and creamy, made with cream cheese, whipped topping, and a packet of gelatin.<br /><br /><b>Pineapple Cheesecake</b><br /><br /><i>Servings: 12 servings</i><br /><br />Ingredients:<br />
<ul>
<li>30 vanilla wafers, finely crushed (about 1 cup)</li>
<li>3 Tbsp. butter or margarine, melted</li>
<li>1/2 tsp. ground cinnamon</li>
<li>1 env. KNOX Unflavored Gelatine</li>
<li>1 can (8 oz.) crushed pineapple in juice, drained with juice reserved, divided</li>
<li>3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened </li>
<li>3/4 cup sugar</li>
<li>1 tub (8 oz.) COOL WHIP Whipped Topping, thawed</li>
</ul>
<br />Directions:<br /><br />Mix wafer crumbs, butter and cinnamon; press onto bottom of 9-inch springform pan.<br />Sprinkle gelatine over reserved pineapple juice in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Beat cream cheese and sugar in large bowl with mixer until blended. Gradually beat in gelatine mixture until blended. Refrigerate 30 min. or until slightly thickened.<br />Whisk pineapple and COOL WHIP into cream cheese mixture; pour over crust. Refrigerate 5 hours.<br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-77177957789757918482014-12-15T17:33:00.000-08:002015-01-23T17:35:23.318-08:00Cannoli Poke Cake <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfqQ3sYhPGl1eY1IqOxDbANIb6RySq_dDM0zGlL1bZD44wFKJHqu1Gq-qhdh2znehJkOXBiR96xrXW8jwD4nfkAp2_FMQcKXfkwJl-8aiPmp5AtIQW7K89t7BO16pZPQZcZTT5Bj4qT8/s1600/poke+canoli+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIfqQ3sYhPGl1eY1IqOxDbANIb6RySq_dDM0zGlL1bZD44wFKJHqu1Gq-qhdh2znehJkOXBiR96xrXW8jwD4nfkAp2_FMQcKXfkwJl-8aiPmp5AtIQW7K89t7BO16pZPQZcZTT5Bj4qT8/s1600/poke+canoli+cake.jpg" /></a></div>
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This cake was delicious, but the topping was much too runny, even after sitting in the fridge. I followed the recipe exactly, and then added extra powdered sugar when I saw how soupy the topping was, but I think in the future I would either strain the ricotta first or else greatly decrease the proportion of ricotta to mascarpone. Maybe I just used a particularly runny brand of ricotta, but that was definitely what made the topping too thin.<br />It was a bit of a sloppy mess, but it tasted great!<br /><br /><a href="http://www.lifeloveandsugar.com/2014/05/09/cannoli-poke-cake/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Cannoli Poke Cake @ lifeloveandsugar.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-12756795756745940012014-12-14T20:59:00.000-08:002015-01-31T21:03:41.037-08:00Triple-Chocolate Cheesecake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83OuwhwmdXmpeobzmRc3q7MgMoR_-EAdDjh_HmsilyrQ5CxPNFN9jOfAEcGh91t0KjFr02lpzDbjhkU6ZlQOVNj5Cj2bKv_RpUsxV-vRcQvHOMa37HRG_ArYyZmJJctZTtyuloL0e8B0/s1600/choco+of+triple+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi83OuwhwmdXmpeobzmRc3q7MgMoR_-EAdDjh_HmsilyrQ5CxPNFN9jOfAEcGh91t0KjFr02lpzDbjhkU6ZlQOVNj5Cj2bKv_RpUsxV-vRcQvHOMa37HRG_ArYyZmJJctZTtyuloL0e8B0/s1600/choco+of+triple+cake.jpg" /></a></div>
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<b>Triple-Chocolate Cheesecake</b><br /><br /><i>Yields one 9-inch cake</i><br /><br />For the crust:</div>
<ul>
<li>1-1/2 cups very finely crushed chocolate cookie crumbs (I use about 30 Nabisco Famous Chocolate Wafers)</li>
<li>3 Tbs. granulated sugar</li>
<li>1/8 tsp. ground cinnamon (optional)</li>
<li>1/4 cup unsalted butter, melted</li>
</ul>
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For the filling:</div>
<ul>
<li>1/2 cup sour cream</li>
<li>2 tsp. pure vanilla extract</li>
<li>1 tsp. instant coffee granules or espresso powder</li>
<li>8 oz. bittersweet chocolate, finely chopped</li>
<li>3 packages (8 ounces each) cream cheese, at room temperature (I use Philadelphia)</li>
<li>3 Tbs. natural, unsweetened cocoa powder, sifted if lumpy</li>
<li>1/4 tsp. table salt</li>
<li>1-1/4 cups granulated sugar</li>
<li>3 large eggs, at room temperature</li>
</ul>
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<br />TIP:<br />Melt chocolate in the microwave<br /><br />This shortcut is a great alternative to the traditional method of melting chocolate in a double boiler. Microwaves vary greatly, so you may need to adjust the timing to suit your machine. Put the finely chopped chocolate in a wide, shallow bowl and heat it in the microwave on high or medium high until it just starts to melt, about a minute. Give the chocolate a good stir and microwave it again until it’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and continue stirring until the chocolate is completely melted.<br /><br /><u>Make the crust:</u> Heat the oven to 400°F. In a medium bowl, stir together the cookie crumbs, sugar, and cinnamon (if using) until blended. Drizzle with the melted butter and mix until well blended and the crumbs are evenly moist. Dump the mixture into a 9-inch springform pan and press evenly onto the bottom and about 1 inch up the sides of the pan (to press, use plastic wrap, a straight-sided, flat-based coffee mug, or a tart tamper). Bake for 10 minutes and set on a wire rack to cool. Reduce the oven temperature to 300°F.<br /><br /><u>Make the filling and bake: </u>Mix the sour cream, vanilla, and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.<br /><br />Melt the chocolate in a double boiler over medium heat (or in a microwave; see the tip at right). Stir until smooth. Set aside to cool slightly.<br /><br />In a stand mixer fitted with the paddle attachment, beat the cream cheese, cocoa powder, and salt until very smooth and fluffy, scraping down the sides of the bowl and paddle frequently (and with each subsequent addition). Add the sugar and continue beating until well blended and smooth. Scrape the cooled chocolate into the bowl; beat until blended. Beat in the sour cream mixture until well blended. Add the eggs, one at a time, and beat until just blended. (Don’t overbeat the filling once the eggs have been added or the cheesecake will puff too much.) Pour the filling over the cooled crust, spread evenly, and smooth the top. Bake at 300°F until the center barely jiggles when nudged, 50 to 60 minutes. The cake will be slightly puffed, with a few little cracks around the edge. Let cool to room temperature on a rack and then refrigerate until well chilled, at least a few hours, or overnight for the best texture and flavor. (This cake freezes well, too: Put the unmolded cake in the freezer, uncovered, until the top is cold and firm, and then wrap it in two layers of plastic and one layer of foil.)<br /><br /><u>To serve:</u> Unclasp the pan’s ring, remove it, and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate. Run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife as needed.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-74736774630508229672014-12-11T18:36:00.000-08:002015-01-20T18:39:16.090-08:00Buttermilk Pound Cake <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5fMYeza1DiKzodCQXQER46_v8WunAyeVQGVkQjq5XYs6jwP-aF1f-WeaU5H8FlAd4in7hC7ClF3K1tAmGNdHoMsb7z7msh5qzn_9V_JOv6u7SAOYzJfR34xXyFR7S-gXbDB3BNN0rr8/s1600/butter+pound+cake+of+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS5fMYeza1DiKzodCQXQER46_v8WunAyeVQGVkQjq5XYs6jwP-aF1f-WeaU5H8FlAd4in7hC7ClF3K1tAmGNdHoMsb7z7msh5qzn_9V_JOv6u7SAOYzJfR34xXyFR7S-gXbDB3BNN0rr8/s1600/butter+pound+cake+of+milk.jpg" /></a></div>
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This cake came out perfectly! I’m always looking for a new cake recipe, especially bundt cake. I’ve baked this two times already and it was a hit both times. The first one I topped with powdered sugar and the second I topped with homemade whipped frosting. I love that its a simple recipe with only a few ingredients. This will be a part of my favorite recipe collection.<br /><br /><a href="http://chocolatechocolateandmore.com/2014/07/buttermilk-pound-cake/" target="_blank"><span style="font-size: large;"><b>Recipe >> Buttermilk Pound Cake R @ Chocolatechocolateandmore.com</b></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-14611740139374103602014-12-11T15:23:00.000-08:002015-01-23T15:26:41.931-08:00Peanut Butter Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHauOjLet2HPHfA7A9DkrAdsW9lF6i1d3K4oh1NcQXoaRuJfdt9J88Q0ij32_k1BY7ydIjs_M66Kq1nGMSrfsakRvqdhfguj-jEt506iuYHntqCm19HfnZ_tmf-RuEDC3STCo8b6OoCVs/s1600/Cake+of+Peanut+butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHauOjLet2HPHfA7A9DkrAdsW9lF6i1d3K4oh1NcQXoaRuJfdt9J88Q0ij32_k1BY7ydIjs_M66Kq1nGMSrfsakRvqdhfguj-jEt506iuYHntqCm19HfnZ_tmf-RuEDC3STCo8b6OoCVs/s1600/Cake+of+Peanut+butter.jpg" height="400" width="300" /></a></div>
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Sometimes there is nothing better than a glass of milk and a slice of pound cake. A pound cake's dense texture can satisfy almost anyone's sweet tooth.<br /><br />Pound cakes are one of my favorite desserts to make because they are usually not too sweet and a small piece goes a long way. They are also easy to take to parties and are always a crowd pleaser.<br /><br />Peanut butter is another favorite of mine, and many other people, and peanut butter pound cake makes for one of the best treats you will ever eat.<br /><br />This recipe produces a dense, not too sweet, pound cake that packs plenty of peanut butter flavor. It is also rich and moist.<br /><br />For a simple, traditional pound cake, just sprinkle some powdered sugar on top and serve. For even more peanut butter flavor, add a peanut butter frosting. For those of you who love peanut butter and chocolate together, add chocolate to the frosting for a taste that can't be beaten.<br /><br />Whichever way you choose to serve this cake, you will not be disappointed.<br /><br /><b>Peanut Butter Pound Cake</b><br /><i><br />Yields: 12 - 16 slices</i><br /><br />Ingredients:<br /></div>
<ul>
<li> 1 cup butter, softened</li>
<li> 2 cups sugar</li>
<li> 1 cup light brown sugar, lightly packed</li>
<li> 1/2 cup peanut butter, creamy or crunchy</li>
<li> 5 eggs, room temperature</li>
<li> 1 tbsp vanilla</li>
<li> 3 cups flour, all purpose</li>
<li> 1/2 tsp baking powder</li>
<li> 1/2 tsp salt</li>
<li> 1/4 tsp baking soda</li>
<li> 1 cup milk, whole or low fat</li>
</ul>
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<br />Directions:<br /></div>
<ol>
<li> Preheat the oven to 325°. Prepare a large tube or bundt pan by greasing and flouring it. Set pan aside. Update: A couple people have commented that their cake overflowed while baking. This recipe makes a large cake and I used a large tube pan. Only fill your bundt/tube pan up about 3/4 full. Don't let the extra batter go to waste though, make some muffins or a small loaf.</li>
<li> In a large bowl, mix flour, baking powder, salt and baking soda. Set aside.</li>
<li> On medium speed, cream together butter and sugar until fluffy. Add the brown sugar and peanut butter and continue mixing. Add the eggs, one at a time. Wait until one egg is fully mixed in before adding the next one. Add vanilla.</li>
<li> Add the dry ingredients and the milk to the creamed mixture. Alternate between the flour mixture and the milk, using about a fourth of the ingredient at a time. Always begin and end with the dry ingredients. Mix completely.</li>
<li> Pour the batter into the prepared pan and bake for 60 - 70 minutes. Start checking to see if it is done at 60 minutes using a wooden toothpick. Continue checking every 5 minutes to make sure it does not overcook. When the toothpick comes out clean, the cake is done.</li>
<li> Remove from the oven and let it sit for 15 minutes. Then remove it from the cake pan and cool completely on a wire rack.</li>
<li> Dust with powdered sugar or frost as desired.</li>
<li> Note that this recipe makes a large cake. For smaller pound cakes, use loaf pans or even mini bundt cake molds. Adjust the cooking time accordingly since they will not need as much time to bake.</li>
</ol>
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<br /><b>Peanut Butter Frosting Recipe</b><br /><br />Ingredients:<br /></div>
<ul>
<li> 1/2 cup butter, softened</li>
<li> 1 cup peanut butter, creamy</li>
<li> 2 cups powdered sugar</li>
<li> Milk (amount varies based on consistency desired)</li>
</ul>
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<br /><br />Directions:<br /><br />Cream butter and peanut butter.<br />Add powdered sugar and milk while mixer is set on low. Add the milk one tablespoon at a time until you are happy with the consistency.<br />Pour over the top of the cake.<br /><br />For Chocolate Peanut Butter Frosting, melt 4 ounces of semisweet chocolate squares, cool slightly, and add to the butter and peanut butter mixture. Proceed with the rest of the instructions.<br /><br />Don't worry if the frosting is too thick or thin, just add small amounts of milk to thin, or powdered sugar to thicken.<br /><br /><br /><u>How to prepare a cake pan</u><br /><br />One of the keys to a successful cake is preparing the pan correctly. Everyone has had a cake stick at one time or another and it is not fun.<br /><br /> Make sure your cake pan is completely clean. Using a paper towel or a piece of wax paper, spread a layer of shortening on the inside of the pan. Coat the entire inside of the pan, including any crevices found on fancier pans. Don't forget the center of tube/bundt pans.<br /> Pour in a generous amount of flour and carefully spread it around the entire pan. You'll need to roll the pan around a lot. Do this over the sink because the flour will spill out. Tap pan to get flour to spread around. To get the center of tube pans, pour a little flour on your hand and sprinkle where needed. Tap out excess flour.<br /> Make sure that every area is covered. If you miss a spot, just use your finger to add a little shortening and tap the pan to cover with flour. If there is a corner where there is too much flour, tap it out so the cake does not bake with a lump of flour in one corner.<br /><br />Even if your pan says it has a non-stick coating, take the time to prepare it. Cakes tend to stick to any pan. There are other things people use, like sprays, or the wrappers from sticks of butter, but after many years of baking, the method above has never let me down.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com2tag:blogger.com,1999:blog-1645249165618951597.post-26003316175725429502014-12-08T21:23:00.000-08:002015-06-30T21:26:43.920-07:00Pumpkin Toffee Cheesecake<div style="text-align: justify;">
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This absolutely made my mouth water. Rich and creamy,,!<br /><br /><b>Pumpkin Toffee Cheesecake</b><br /><br />Ingredients:<br /><br />CHEESECAKE:</div>
<ul>
<li>1/3 cup heavy cream</li>
<li>3 (8 oz) packages cream cheese, softened</li>
<li>1 1/4 cups packed brown sugar</li>
<li>1 can (15 oz.) pure pumpkin</li>
<li>2 tablespoons cornstarch</li>
<li>1/3 cup evaporated milk</li>
<li>1 teaspoon ground cinnamon</li>
<li>2 large eggs</li>
</ul>
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<br /><br />TOPPING:</div>
<ul>
<li>1/2 teaspoon vanilla extract</li>
<li>8 ounces sour cream, at room temperature</li>
<li>Caramel ice cream topping (optional)</li>
<li>2 tablespoons granulated sugar</li>
<li>1/2 cup crushed milk chocolate-toffee pieces</li>
<li>1/4 tsp cinnamon</li>
</ul>
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<br /><br />CRUST:</div>
<ul>
<li>1 1/2 cups crushed shortbread cookies</li>
<li>2 tablespoons butter, melted</li>
</ul>
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<br />Instructions:<br /><br />Preheat oven to 350 degrees. Spray a 9" springform pan with cooking spray and place on baking sheet.<br /><br />FOR CRUST: Combine cookie crumbs and butter in small bowl. Press onto bottom and 1-inch up side of 9-inch springform pan. Bake for 6 to 8 minutes (do not allow to brown). Cool on wire rack for 10 minutes.<br /><br />FOR CHEESECAKE: Beat cream cheese and brown sugar in large mixer bowl until creamy. Add pumpkin, evaporated milk, cream, eggs, cornstarch and cinnamon; beat well. Pour into crust. Bake for 60 to 65 minutes or until edge is set but center still moves slightly. Remove from oven.<br /><br />FOR TOPPING: Combine sour cream, granulated sugar, cinnamon and vanilla extract in small bowl; mix well. Spread over warm cheesecake. Sprinkle with milk chocolate toffee pieces. Bake for an additional 8-10 minutes. Cool for 10-15 minutes in pan on wire rack. Gently run a thin knife between cheesecake and pan and allow to cool completely. Cover cheesecake with plastic wrap and refrigerate for several hours or overnight. Remove side of springform pan. Drizzle with caramel topping before serving.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-55212593599956171842014-12-05T19:45:00.000-08:002015-01-31T19:47:40.732-08:00Edible Egg-less Chocolate Chip Cookie Dough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wezDOzBOU6pxAGc5MNveqLzB8xviRYA9lkhiSAOPcE6Irpvxh4JfeuWA14zSuYRLuBVw1yxfzErxLLVA_pZuDMayvZ6527_I0UpMWxG5P0U_cSa9dW1eYP9W_MMUpNqZFhnJj-_xApo/s1600/cookie+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wezDOzBOU6pxAGc5MNveqLzB8xviRYA9lkhiSAOPcE6Irpvxh4JfeuWA14zSuYRLuBVw1yxfzErxLLVA_pZuDMayvZ6527_I0UpMWxG5P0U_cSa9dW1eYP9W_MMUpNqZFhnJj-_xApo/s1600/cookie+dough.jpg" height="400" width="333" /></a></div>
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Delicious! I added in half a package of vanilla pudding mix (the powder) after I had creamed the butter and before I added the sugar. I also do this when I make cookies that I’m going to bake. It adds such a lovely flavour and makes baked cookies nice and soft for days. I didn’t need the milk for this recipe – mine was a perfect consistency when I added just the flour. Also, this recipe gets even more delicious after you’ve let it sit covered in the fridge overnight. Yum!<br /><br /><a href="http://centercutcook.com/edible-egg-less-chocolate-chip-cookie-dough" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Edible Egg-less Chocolate Chip Cookie Dough @ centercutcook.com</b></i></span></a><br />Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-73690437115108259862014-12-04T13:36:00.000-08:002015-01-23T13:37:05.889-08:00"Ho Ho" Cake<div style="text-align: justify;">
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<b>"Ho Ho" Cake</b><br /><br /><br /><u>For the cake:</u><br /><br /> 1 box of your chocolate cake mix, plus the ingredients called for on the box or use your favorite chocolate cake recipe<br /><br /><br />1. Preheat oven to 350 degrees F. Spray a jelly roll pan with non-stick cooking spray, set aside. Prepare chocolate cake according to package directions. Pour batter into prepared pan and spread around until it's even. Bake for 15-20 minutes.<br /><br />Remove cake and let cool for 30 minutes. While cake is cooling, prepare the middle layer.<br /><br /><u>For the middle layer:</u><br /></div>
<ul>
<li> 1/2 cup butter, softened</li>
<li> 1/2 cup vegetable shortening</li>
<li> 4 cups powdered sugar</li>
<li> 2-3 tablespoons milk</li>
</ul>
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<br />Cream butter and shortening in a large mixing bowl. Gradually add remaining ingredients and beat until mixture is thick, combined, and spreadable. Spread in an even layer on the chocolate cake. Set in the freezer for 15 minutes while you make the chocolate glaze.<br /><br /><u>For the chocolate glaze:</u><br /></div>
<ul>
<li> 1/2 cup butter</li>
<li> 1/2 cup cocoa powder</li>
<li> 2 cups powdered sugar</li>
<li> 2-4 tablespoons milk</li>
</ul>
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<br /><br />In a medium size pot, melt the butter over medium heat. Add the cocoa powder and whisk until smooth. Remove from heat and mix in the powdered sugar and milk. Remove cake from freezer and evenly frost with the glaze. Store in the refrigerator. </div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-53118233227258158392014-11-17T21:40:00.000-08:002015-06-30T21:43:32.565-07:00John Legend's Macaroni and Cheese<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0akRmRjgzAt4UNu97yaAhgFvB6US5f0Al0AQISsA1jcoCw_TikVBhUmQri_r5fymOZISn6B_mNTgadUjwgLqPgW56yAONtmokUNrgjT-KImcIjlkPRw1S05b-ymr8HavYyEhVSMmK-30/s1600/John+Legend%2527s+Macaroni+and+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0akRmRjgzAt4UNu97yaAhgFvB6US5f0Al0AQISsA1jcoCw_TikVBhUmQri_r5fymOZISn6B_mNTgadUjwgLqPgW56yAONtmokUNrgjT-KImcIjlkPRw1S05b-ymr8HavYyEhVSMmK-30/s400/John+Legend%2527s+Macaroni+and+Cheese.jpg" width="320" /></a></div>
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When musician John Legend visited Martha, he shared this recipe for his favorite Southern comfort food..<br /><br /><b>John Legend's Macaroni and Cheese</b><br /><br />Ingredients:</div>
<ul>
<li>4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish</li>
<li>Coarse salt and freshly ground pepper</li>
<li>3 cups elbow macaroni</li>
<li>2 (12-ounce) cans evaporated milk</li>
<li>1/3 cup skim milk</li>
<li>2 large eggs</li>
<li>1/2 teaspoon seasoned salt</li>
<li>1/4 teaspoon garlic powder</li>
<li>2 (8-ounce) packages extra-sharp cheddar cheese, grated</li>
<li>1 (8-ounce) package Monterey Jack cheese, grated</li>
<li>Paprika, for sprinkling</li>
</ul>
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<br />Directions:<br /><br />Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.<br /><br />In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.<br /> </div>
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Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-79862814522352176942014-11-14T22:30:00.000-08:002015-01-26T22:31:58.394-08:00Pretzel Chocolate Chip Cookie Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tnvOGweVcmqVlXFpJ43Dw4bpcNg3swS6dzjX-qPEbQjRzue36h35BHDsEv2d6yu9WRLZuAf6dFXHXwyqbMwogMiKZYMAMSZwbNHi8UCC4ZTNDRB1D820Lj90nIf-SXgCny6czHOVrrw/s1600/Cookies+of+Pretzels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tnvOGweVcmqVlXFpJ43Dw4bpcNg3swS6dzjX-qPEbQjRzue36h35BHDsEv2d6yu9WRLZuAf6dFXHXwyqbMwogMiKZYMAMSZwbNHi8UCC4ZTNDRB1D820Lj90nIf-SXgCny6czHOVrrw/s1600/Cookies+of+Pretzels.jpg" height="400" width="263" /></a></div>
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These are gorgeous and awesome!! Pretzels in cookies are so good and I personally LOVE cookie bars!! I only had a cup of chocolate chips, so I substituted white choc chips for the drizzle on top. Such a delicious recipe! <br /><br /><a href="http://www.justataste.com/2013/12/pretzel-chocolate-chip-cookie-bars-recipe/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Pretzel Chocolate Chip Cookie Bars @ justataste.com</b></i></span></a>Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-9790987690385847962014-11-12T17:02:00.000-08:002015-10-14T17:04:37.761-07:00Chicken Roll Ups<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13oqjW-m6SNTSy70OOfrSX3KYFIo1hpHQIA3F73nwxrr81IfMEVN9Ku2geJ8WbSPStPXm0id3wZOwZ9cm7I7ekiv9aVhKEVTdawnjlHv2OxM2x-glWNvdkLHjpXZxaB7Gmj_4M1gI4YE/s1600/Chicken+Roll+Ups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh13oqjW-m6SNTSy70OOfrSX3KYFIo1hpHQIA3F73nwxrr81IfMEVN9Ku2geJ8WbSPStPXm0id3wZOwZ9cm7I7ekiv9aVhKEVTdawnjlHv2OxM2x-glWNvdkLHjpXZxaB7Gmj_4M1gI4YE/s640/Chicken+Roll+Ups.jpg" width="358" /></a></div>
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I made these last night and they were delicious! I have a family of 6, so I doubled the recipe. I only made 3 minor additions: I seasoned my chicken while cooking it, added in the green chilis (suggested above) to the chicken as it was cooking, and then topped the final product with a thin layer of shredded cheese (in addition to what was in the mixture) before it went in the oven. I also used the large crescent rolls since it didn't say. They looked small after they were rolled up, but they of course expand. There was plenty for everyone, with leftovers, and even my pickiest child said they were "heaven". They are all asking me to make this again..<br /><br /><a href="http://www.plainchicken.com/2009/03/chicken-roll-ups.html" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Chicken Roll Ups @ plainchicken.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-78526411830589069762014-11-10T18:44:00.000-08:002015-05-26T18:47:00.350-07:00Philly Cheese Steak Sloppy Joes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXOMRdcOZ4Qe74fTy79x5lyLCvxpACfKt_30p463Gt-UTf3unLt8E5rUVtndxodYlt-dNwrqwSdfNjdYzB8tM0vMrSadOAy5Kglb-pN7gKF0m5nqpgz6rq8teg-nupYXI6-GQ3DuzlgU/s1600/Philly+Cheese+Steak+Sloppy+Joes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpXOMRdcOZ4Qe74fTy79x5lyLCvxpACfKt_30p463Gt-UTf3unLt8E5rUVtndxodYlt-dNwrqwSdfNjdYzB8tM0vMrSadOAy5Kglb-pN7gKF0m5nqpgz6rq8teg-nupYXI6-GQ3DuzlgU/s320/Philly+Cheese+Steak+Sloppy+Joes.jpg" width="320" /></a></div>
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What I love about this recipe is that it is so easy to prepare and is great if you are looking for a quick meal. The process to preparing these sloppy joes is easy. Ground beef is cooked in the pan with onion and bell peppers. The mixture then gets flavor from steak sauce, beef broth, salt and pepper. A provolone cheese sauce is prepared by combining butter, flour, milk, and provolone. If you don’t want to prepare the cheese sauce, using provolone cheese slices would be great as well. These Philly cheese steak sloppy joes make a great dinner for any night of the week. Enjoy.<br /><br /><b>Philly Cheese Steak Sloppy Joes</b><br /><br /><i>(Makes 4 Servings)</i><br /><br />Ingredients:</div>
<ul>
<li>1 tablespoon extra virgin olive oil</li>
<li>1lb ground beef</li>
<li>1 medium onion (chopped)</li>
<li>1 medium green bell pepper (seeded and chopped)</li>
<li>¼ cup steak sauce</li>
<li>1 cup beef broth</li>
<li>salt and ground black pepper (to taste)</li>
<li>4 hamburger buns</li>
<li>1 tablespoon butter</li>
<li>1 tablespoon flour</li>
<li>1 cup milk</li>
<li>1 cup provolone cheese (shredded)</li>
</ul>
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<br />Instructions:<br /><br />Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.<br /><br />While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.<br /><br />Melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.<br /><br />To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.<br /></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-67608178403357642542014-11-07T14:40:00.000-08:002015-01-28T14:43:45.516-08:00Cinnamon Crumb Banana Bread <div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2pqY68sWERWQ_BSZj4P1VRiMiUFj8tqiFLj7qx7disH8T6Sgxvx9m__7_iLGOByAXhRODRDmI4eZYax4NrRHQmW89Dnz8mQ8TMhVrIWlFVKsVs2DbsvZ7zg7tUqFJlKh4CsKVjG7SnI/s1600/Banana+Bread+of+CInnamon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB2pqY68sWERWQ_BSZj4P1VRiMiUFj8tqiFLj7qx7disH8T6Sgxvx9m__7_iLGOByAXhRODRDmI4eZYax4NrRHQmW89Dnz8mQ8TMhVrIWlFVKsVs2DbsvZ7zg7tUqFJlKh4CsKVjG7SnI/s1600/Banana+Bread+of+CInnamon.jpg" height="400" width="272" /></a></div>
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Made this today and it turned out great! The topping had a nice crumbly/slightly crunchy texture to it and the bread was moist. I substituted the buttermilk with “sour milk” (1/2 cup skim milk + 1/2 Tbsp. white vinegar) because I didn’t have any, and the only change I had to make was increasing the cook time by about 10 minutes.<br /><br />I would recommend this to everyone instead of regular Banana Bread. Just Delicious !!<br /><br /><a href="http://littlebitsof.com/2014/02/cinnamon-crumb-banana-bread/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Cinnamon Crumb Banana Bread @ littlebitsof.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-15210646682290001892014-11-02T18:46:00.000-08:002015-01-30T18:46:27.204-08:00Paprika Chicken & Spinach with White Wine Butter Thyme Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5jlsztxGovKV7S7pJ-dfyXPCuCZn3EySS59dZEr2icQOHev2Y5TKj3A9vcrBSOUFCkUJQ_dt_XWBF5OnV4TpUmUgT0hqMNuRu026ARNXgw0tg3KxZmDlbh0whPWaGiwQqXmvgBzGQHc/s1600/chicken+papper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd5jlsztxGovKV7S7pJ-dfyXPCuCZn3EySS59dZEr2icQOHev2Y5TKj3A9vcrBSOUFCkUJQ_dt_XWBF5OnV4TpUmUgT0hqMNuRu026ARNXgw0tg3KxZmDlbh0whPWaGiwQqXmvgBzGQHc/s1600/chicken+papper.jpg" height="400" width="287" /></a></div>
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I made this on Monday and my family was like “MAKE THIS AGAIN SOON!” – that’s high praise!!<br /><br />I served it with a creamy polenta and it was seriously fantastic. Something about how spinach & polenta go together that I love.<br /><br />One thought – next time (and there WILL be a next time) – after I sear the chicken, I think I’ll finish it in a hot oven rather than on the stove top. <br /><br /><a href="http://www.thekitchenpaper.com/paprika-chicken-spinach-white-wine-butter-thyme-sauce/" target="_blank"><i><span style="font-size: large;"><b>Recipe >> Paprika Chicken & Spinach with White Wine Butter Thyme Sauce @ thekitchenpaper.com</b></span></i></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-40193314028900025942014-11-02T18:05:00.000-08:002015-01-31T18:08:22.723-08:00Toasted Coconut Pound Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGNeU6Lc449l5ncIxP7CR_MHk0k8OtOcNXPDVKkG0CEh0cNPgxPZ0b-KeDEuN4dVWp2UDsto-HxJ0vGIE2xennku_8jNfo2IpnlsuWhcF0EP4tuiFWHKlTscdcoeWlnGPoX8Q-DY57Zg/s1600/coco+cake+of+pound.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGNeU6Lc449l5ncIxP7CR_MHk0k8OtOcNXPDVKkG0CEh0cNPgxPZ0b-KeDEuN4dVWp2UDsto-HxJ0vGIE2xennku_8jNfo2IpnlsuWhcF0EP4tuiFWHKlTscdcoeWlnGPoX8Q-DY57Zg/s1600/coco+cake+of+pound.jpg" height="400" width="266" /></a></div>
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Love love love this recipe! Just tried it today for the first time and my whole family loved it! I didn’t have buttermilk but used coconut milk instead and used a cream cheese frosting topped roasted walnuts instead of the glaze. Next time I will use the glaze though, probably a better compliment to the flavor and texture of this cake….definitely a keeper<br /><br /><a href="http://littlebitsof.com/2013/03/toasted-coconut-pound-cake/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> TOASTED COCONUT POUND CAKE @ littlebitsof.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-6644969360814890612014-11-01T18:15:00.000-07:002015-01-30T18:16:38.788-08:00Chicken Avocado Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6ihgZ8ISGdwi23-C-OWvjvu2x5ohOyhnWfoq0GAEdUWUCVwccVb-rlxZJrskd1xdRlvQCVwi2pDTrcpC4QckDS7jEOh2c5VEpDo9VtuNi5ujWcC3gf4hVE3abtBTtKmbZBIqKAFita0/s1600/chicken+avocado+burgers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy6ihgZ8ISGdwi23-C-OWvjvu2x5ohOyhnWfoq0GAEdUWUCVwccVb-rlxZJrskd1xdRlvQCVwi2pDTrcpC4QckDS7jEOh2c5VEpDo9VtuNi5ujWcC3gf4hVE3abtBTtKmbZBIqKAFita0/s1600/chicken+avocado+burgers.jpg" height="400" width="335" /></a></div>
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This recipe really works!! Both times, I made it with boneless, skinless chicken breasts that I ground myself at home: cut the chiicken into 1 inch cubes, froze them for 30 minutes, then put them in a food processor (maybe three successive batches for one pound of chicken cubes) and processed them into a nicely chunky and not too dense ground chicken. The second time I made this recipe, I added a two tablespoons of tahini to the mix. The recipe posted above is a great all by itself, and it welcomes variations. The recipe is absolutely on target in advising that the avocado chunks be kept that way. Following the basic recipe makes for a tasty, juicy, tender chicken burger with a great texture. Try it for yourself!!<br /><br /><a href="http://laughingspatula.com/chicken-avocado-burgers/" target="_blank"><span style="font-size: large;"><i><b>Recipe >> Chicken Avocado Burgers @ laughingspatula.com</b></i></span></a></div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0tag:blogger.com,1999:blog-1645249165618951597.post-1293664328659241232014-10-22T19:33:00.000-07:002015-06-26T19:48:37.762-07:00Cinnamon Almond Milk Ice Cream <div style="text-align: justify;">
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When the “creative in the kitchen” bug strikes, I don’t usually stop with just one new recipe. Today was no different! After starting the Chocolate Banana Almond Milk Ice Cream I got started on another variation.<br />
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This recipe calls for:</div>
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<li>2 1/4 cups unsweetened almond milk</li>
<li>1 banana</li>
<li>2 tbsp almond butter</li>
<li>1 tsp cinnamon</li>
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Begin by blending all of the ingredients- I use an immersion blender, but a regular blender would work too. It is completely safe to taste your concoction, as none of the ingredients require special handling. (Just keep your mouth away from the blender blades genius.) Then following the specific instructions of your ice cream maker, add the liquid to the maker and let it do its thing!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiOsVkzqZwXFE7zbZxoJF1dIabXMhf3WwZ300GBzpiQ7iBerlXAA32CS-inO55gyqeCYhm5nnvIeZOsXWq-JVjmIL1kSw7DhhnILRYIHhIjeUrRB8w-AbrE49VqqQ3c0pM_w5t3qpXNE/s1600/almond+cream+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifiOsVkzqZwXFE7zbZxoJF1dIabXMhf3WwZ300GBzpiQ7iBerlXAA32CS-inO55gyqeCYhm5nnvIeZOsXWq-JVjmIL1kSw7DhhnILRYIHhIjeUrRB8w-AbrE49VqqQ3c0pM_w5t3qpXNE/s1600/almond+cream+1.jpg" /></a></div>
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This time I used the ice cream maker attachment with the Kitchenaid. In approximately 15 minutes, I had this:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKidNNSkuD5W5-9pd0hpA0iF7hhGStoBooIGP4HsVCU1w2Puo2UYyJ0qXE2Ok9dDmyLCfNevMFtk255SSNQfpEsejJyTh1PBwbIH9cy3kFBRjXKIwsbQ6TG22SZ__s-7_j9iqfMu5ObkU/s1600/almond+cream+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKidNNSkuD5W5-9pd0hpA0iF7hhGStoBooIGP4HsVCU1w2Puo2UYyJ0qXE2Ok9dDmyLCfNevMFtk255SSNQfpEsejJyTh1PBwbIH9cy3kFBRjXKIwsbQ6TG22SZ__s-7_j9iqfMu5ObkU/s1600/almond+cream+3.jpg" /></a></div>
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Now, I wouldn’t call this ice cream. It’s a bit crumbly, and has a very light flavor that isn’t sweet. I think it’s delightful. Since giving up most processed foods, I’m finding I enjoy flavors I might not have noticed before. And even better, check out the Nutritional Facts below (based on 1/2 cup serving size) By the way, have you read the ingredients list on Ben & Jerry’s – OMG!!! Makes me happy to make my own frozen dessert with ingredients I can identify</div>
Jameshttp://www.blogger.com/profile/01884759325316921100noreply@blogger.com0