tag:blogger.com,1999:blog-34699490086108587512024-02-07T22:18:48.828-07:00Buttercream Lane Recipes and Advice on Baking and Cooking from 4 generations of women!Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-3469949008610858751.post-24559167825187284842016-02-07T13:23:00.000-07:002016-02-08T10:33:32.987-07:00Perfect, Chewy Maple Cookies with Maple Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g9ypq9aFPfTyDkGYM5eKidbV7zubwriY6PbzfRU92LryHIadkoVjBLAeNDRjk_IsIix67Klq1BgwsJzxGnHHkQnEgNogJ6xlrNSNEV_x5g3QngGpZ2SgKDma1eeCy9NBcxXH0l-R1e8/s1600/IMG_1858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Chewy Maple Cookies with Maple Glaze by Fact Woman, on Buttercream Lane Blogger"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2g9ypq9aFPfTyDkGYM5eKidbV7zubwriY6PbzfRU92LryHIadkoVjBLAeNDRjk_IsIix67Klq1BgwsJzxGnHHkQnEgNogJ6xlrNSNEV_x5g3QngGpZ2SgKDma1eeCy9NBcxXH0l-R1e8/s320/IMG_1858.jpg" width="320" /></a></div>
<br />
<div>
My husband has been working in Canada for the last couple of weeks and has been bringing me home all sorts of maple treats. I've been in such a maple mood that I decided to try my hand at some maple cookies.<br />
<br />
If you like crispy cookies, these are not for you! These are chewy, moist cookies that make your mouth sing! They have just the perfect hint of maple from real maple syrup. I'm not talking about pancake syrup, that has the same amount of real maple sugar in it that an oak tree has. I'm talking about the real kind that comes from boiling the spring maple sap down into it's golden deliciousness. </div>
<div>
<br /></div>
<div>
If you like more maple flavor you can add in some maple extract! You can decide how much maple you'd like!<br />
<br /></div>
<div>
</div>
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/1HUDh08rgdLlhq8A6jUFf9W51rjYwpJj5UYqf4t7Vz8Y/edit?usp=sharing" style="background-color: white;" target="_blank"><span style="color: #0b5394;">CLICK HERE FOR A PRINTABLE COPY OF THIS RECIPE</span></a></div>
<div>
<div class="p1">
<span class="s1"><br /></span></div>
<div class="p1">
<span class="s1"><b>INGREDIENTS </b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">COOKIE DOUGH</span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup butter (2 sticks)</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 cups packed brown sugar</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2 eggs</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 cup real maple syrup</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1-2 tsp maple extract (optional) This is for more maple flavor- if you prefer.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 cups of all purpose flour</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">4 tsp baking powder</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 tsp salt</span></div>
</li>
</ul>
<div class="p1">
<b id="docs-internal-guid-114fe259-bd57-d4bd-01b8-01df66e2b441" style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">GLAZE</span></div>
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1 1/2 cups of powdered sugar</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3 TBS melted butter</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">1/3 cup real maple syrup</span></div>
</li>
</ul>
<div class="p1">
<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.6667px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><b>INSTRUCTIONS</b></span></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">COOKIES</span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Preheat oven to 375°</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Grease cookie sheets or line with parchment</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">In a large mixing bowl, cream together the butter and sugar until light and fluffy.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Beat in the eggs, maple syrup and (optional- maple extract) until fluffy.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Combine the flour, salt and baking powder and with mixer off, add to the creamed ingredients. Turn mixer on low and mix until just combined. </span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Drop by rounded tablespoonfuls onto the greased or lined cookie sheets.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Bake in the 375° oven for 10-12 minutes until cookies are lightly golden browned. the tops will be cracked. </span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Remove from pans to cool. </span></div>
</li>
</ol>
<div class="p1">
<b style="font-weight: normal;"><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">GLAZE</span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix 1 1/2 cups of powdered sugar, 3 TBS melted butter and 1/3 cup real maple syrup together until well blended. If the glaze is too thick you can add a couple of drops more of maple syrup or water to thin out. </span></div>
</li>
</ol>
<div class="p1">
<b style="font-weight: normal;"><br /></b></div>
<div class="p1">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_eQHHzt7iViglzyTATwberAN9vLvtvQ2xRzv4-5cjtJk_YJGnUof-G1CzpCo7uDB0ts3cMSFNKMVWzj007uBo-vUmiMUBO6s_MUPHKAMxy7B6PCH3UgM-uQnnOV6yTYWIUksz9VmbkU/s1600/IMG_1862.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Chewy Maple Cookies with Maple Glaze by Fact Woman, on Buttercream Lane Blogger"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_eQHHzt7iViglzyTATwberAN9vLvtvQ2xRzv4-5cjtJk_YJGnUof-G1CzpCo7uDB0ts3cMSFNKMVWzj007uBo-vUmiMUBO6s_MUPHKAMxy7B6PCH3UgM-uQnnOV6yTYWIUksz9VmbkU/s320/IMG_1862.jpg" width="247" /></a></div>
<b style="font-weight: normal;"><span id="goog_1553472091"></span><span id="goog_1553472092"></span><br /></b></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">PUTTING THEM TOGETHER</span></div>
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">When cookies are completely cooled, drizzle glaze over the tops. I use the whisk or fork that I mix the glaze with. I dip into the glaze and then go back and forth over the cookies. </span></div>
</li>
</ol>
<div class="p1">
<br /></div>
<div dir="ltr" style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">These freeze really well if you don't eat them all first! </span><br />
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-artcyI3r_vILXI8GCrfwhrODAxUlGBvOWU_LR2NV2T61olHxArIlPwsvcp0potXy7pFBQfpGqs3Q4rU4GLriItPC0SCUan9ys6-6m-3UlM6Vm09JefqN0CA1yN4uGP69bb2Sbz5s4j4/s1600/IMG_1855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;" title="Chewy Maple Cookies with Maple Glaze by Fact Woman, on Buttercream Lane Blogger"><span style="font-family: inherit;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-artcyI3r_vILXI8GCrfwhrODAxUlGBvOWU_LR2NV2T61olHxArIlPwsvcp0potXy7pFBQfpGqs3Q4rU4GLriItPC0SCUan9ys6-6m-3UlM6Vm09JefqN0CA1yN4uGP69bb2Sbz5s4j4/s400/IMG_1855.jpg" width="300" /></span></a></div>
<span style="background-color: transparent; color: black; font-family: "arial"; font-size: 14.666666666666666px; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-2417852004924282782015-12-04T04:20:00.000-07:002015-12-04T04:20:00.050-07:00Peanut Butter Blossom or Kiss Cookies<div style="text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/6545837151/" title="Untitled by Fact Woman, on Flickr"><img alt="" src="http://farm8.staticflickr.com/7160/6545837151_87fb2796d8.jpg" height="332" width="500" /></a></div>
<br />
These cookies are chewy and peanut buttery and delicious. You can use a Hershey's chocolate kiss in the middle or a Brach's Chocolate Stars. I like the stars because they come in milk or DARK chocolate and as far as I'm concerned, the darker the better when it comes to chocolate plus they look so pretty. We love these not only at Christmas but any time of the year.<br />
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/14HLKDyxSNj6YI1aPqwm3nBwwMf5DBx9VzyP4rwqZNkc/edit">Click here for a printable/ downloadable version of this recipe!</a></div>
Ingredients<br />
• 48 Hersheys' Kisses or Brach's Chocolate Stars<br />
• 1/2 cup butter<br />
• 3/4 cup Creamy Peanut Butter<br />
• 1 cup packed light brown sugar<br />
• 1 egg<br />
• 2 tablespoons milk<br />
• 1 teaspoon vanilla extract<br />
• 1-3/4 cups all-purpose flour<br />
• 1 teaspoon baking soda<br />
• 1/2 teaspoon salt<br />
• Granulated sugar to roll dough balls into before baking<br />
Directions<br />
<ol>
<li>Preheat oven to 375 degrees </li>
<li>Beat butter and peanut butter in large bowl until well blended. </li>
<li>Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. </li>
<li>Add egg, milk and vanilla; beat well. </li>
<li>Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.</li>
<li>Shape dough into 1-inch balls. Roll in granulated sugar and place on ungreased cookie sheet. <u>Do NOT put the chocolate on the cookie yet.</u></li>
<li>Bake 8 to 10 minutes or until lightly browned. </li>
<li>Remove from oven and immediately press a chocolate into center of each cookie, the cookie will crack around edges. </li>
<li>Remove from cookie sheet to wire rack. </li>
<li>Cool completely. </li>
</ol>
Makes About 4 dozen cookiesMargaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-79119850427474294112015-12-02T03:00:00.000-07:002016-12-13T11:41:10.324-07:00Scandinavian Almond Bars- Easy and delicious<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/goog_1999335561" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkm9-OXMSa-NCub86AEGoOQJ4fsPsnR6gSyd9EJBdl0pDJtXnzuU_s-3pQjpO71mtU2K_v3DYDXvq5QbcEG4MisSFeLNgjFgI87fALa14XC-gZEmwuhvnUPJOWTvjTWCJF-vfP6svt8A8/s320/almond+bars+done.jpg" /></a></div>
</div>
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/1DqbMVnD9sjStrPMz8qY4niOsvRtq2FxTdAnhdritwFs/edit?usp=sharing" target="_blank">Click here for the Printable Version of this recipe</a></div>
<br />
<h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #5d5d5d; font-family: 'Open Sans'; font-stretch: normal; font-weight: normal; margin: 0.75em 0px 0px; position: relative;">
<span style="font-size: large;">Scandinavian Almond Bars</span></h3>
<br />
These cookies are so good and very fast to make- ready in 30 to 40 minutes. They are delicious, unique and pretty.We make them all year long but love them during the holidays. This recipe came from my husband's Swedish Grandmother and is a family favorite.<br />
Makes 4 dozen<br />
<br />
<b>Dough</b><br />
1 cup softened butter<br />
2 cups white sugar<br />
2 eggs<br />
1 tsp of almond extract<br />
3 1/4 cups all purpose flour<br />
4 tsps baking powder<br />
1 tsp salt<br />
<br />
<b>Topping</b><br />
1 cup sliced/ slivered almonds<br />
3-4 TBS milk<br />
<br />
<b>Glaze</b><br />
2 cups powdered sugar<br />
1/2 tsp almond extract<br />
6-8 TBS milk<br />
<ul>
<li>Preheat oven to 325 degrees F (165 degrees C).</li>
<li>In a small bowl sift or stir together the flour, baking powder and the salt. Set aside.</li>
<li>In a medium mixing bowl, cream together the butter and sugar, until light and fluffy.</li>
</ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOqEKGlhpxg7unals2xP2umMGuNkui6GcpqyyrotL95KZFfqiiWTaWuiHLPUIUtVt6wfVCQ9-e_mSRZglPMN-WJh-1exD9Yl_1R-BZMCo6f9TuWmFlb0tsROjF45pWXUF_zLSj502Gf4/s1600-h/adding+flour.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOqEKGlhpxg7unals2xP2umMGuNkui6GcpqyyrotL95KZFfqiiWTaWuiHLPUIUtVt6wfVCQ9-e_mSRZglPMN-WJh-1exD9Yl_1R-BZMCo6f9TuWmFlb0tsROjF45pWXUF_zLSj502Gf4/s200/adding+flour.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixRCK3NybTvN_DxWNRYWNuatIx7igKb_Jv9GRYlMYoeFQrty9k42mT87MkW_osStf7HOp2GjJ6W5Rcm9UVFDyYCW5yOgzt97t7qmz9Tknv1zJNsLzRA8BSwA1zhVtKHDKNdcl6vAtsj4/s1600-h/Creamed+butter+and+sugar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixRCK3NybTvN_DxWNRYWNuatIx7igKb_Jv9GRYlMYoeFQrty9k42mT87MkW_osStf7HOp2GjJ6W5Rcm9UVFDyYCW5yOgzt97t7qmz9Tknv1zJNsLzRA8BSwA1zhVtKHDKNdcl6vAtsj4/s200/Creamed+butter+and+sugar.jpg" /></a><br />
<ul>
<li>Add the egg and almond extract and beat until light and fluffy.</li>
<li>Slowly mix in the flour, baking powder and salt; mixing just until combined.</li>
</ul>
<ul>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgdiidZFwOkNrJ6IoCdV_ZknLFZfxyaCSnxUwWzTRQcwli77QxKCwr5Egt85PuRv2lRM2gO0kHok3psvEOmguiYQ1rUXe_2O40kOX8lFB-3Vb7p_uH_yVoJ6bczXYf4eEX52wi6X551s/s1600-h/almond+bar+dough+on+sheets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghgdiidZFwOkNrJ6IoCdV_ZknLFZfxyaCSnxUwWzTRQcwli77QxKCwr5Egt85PuRv2lRM2gO0kHok3psvEOmguiYQ1rUXe_2O40kOX8lFB-3Vb7p_uH_yVoJ6bczXYf4eEX52wi6X551s/s200/almond+bar+dough+on+sheets.jpg" /></a>Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs onto each well greased or preferably parchment lined cookie sheet- 4 to 5 inches apart. </li>
<li>Flatten each roll by hand until it is about 3 inches wide. The dough is sticky so you may need to flour your hands a bit. They don't have to be perfect, once their cut you can't tell if they weren't totally even. I love that about this recipe!</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP-fntAWS7evrMPJXzOGuDeqvMhwbyl6Um60r_77qRhxx2L5Sa3mfvMx25J2pBtGUJ3SA1xYrcdfBPqSpUcavv8rLVV1N3CeYaa1K04z1EGgA8RPuNovRlSa4GvE215zhn6KjGOtn6G0/s1600-h/almond+bars+brushing+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsP-fntAWS7evrMPJXzOGuDeqvMhwbyl6Um60r_77qRhxx2L5Sa3mfvMx25J2pBtGUJ3SA1xYrcdfBPqSpUcavv8rLVV1N3CeYaa1K04z1EGgA8RPuNovRlSa4GvE215zhn6KjGOtn6G0/s200/almond+bars+brushing+milk.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF5Ys3dJ0X2FZBVfWn-PUr5g5sYax7ziQ2OGcVhGmcV-ziYTW07eMYrtismu8GtgN6akFqLDnX4rLD6_a0k25f-p3xldYWul8fpeUsMYtKO_7yEgPiny8XfTsOwoOwQ9fSrNeUUrMsw8/s1600-h/almond+bars+nuts+on.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF5Ys3dJ0X2FZBVfWn-PUr5g5sYax7ziQ2OGcVhGmcV-ziYTW07eMYrtismu8GtgN6akFqLDnX4rLD6_a0k25f-p3xldYWul8fpeUsMYtKO_7yEgPiny8XfTsOwoOwQ9fSrNeUUrMsw8/s200/almond+bars+nuts+on.jpg" /></a></div>
<ul>
<li>Brush flattened roll with milk and sprinkle with slivered almonds.</li>
<li> Place both sheets into preheated oven.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWfnc_8bUYcEN3U2sBYmhbNd10Z1Q3CRbcbCnkiPLPV0eoY_LRPdxtvh8_ZKhvSpA1iXvNpRugNXGi5z4j-WOHZYqJE6giPRuzoZh324hJADDi-QdFfJhGm3Ft0IAN3cZmZW1g5wK4rw/s1600-h/almond+bars+into+oven.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAWfnc_8bUYcEN3U2sBYmhbNd10Z1Q3CRbcbCnkiPLPV0eoY_LRPdxtvh8_ZKhvSpA1iXvNpRugNXGi5z4j-WOHZYqJE6giPRuzoZh324hJADDi-QdFfJhGm3Ft0IAN3cZmZW1g5wK4rw/s200/almond+bars+into+oven.jpg" /></a></div>
<br />
<br />
<br />
<br />
<br />
<li>Bake in preheated oven 12 to 15 minutes or until edges are light golden brown. Rotate trays half way through. </li>
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<li>While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide.</li>
<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnKbqLur8jKG3VEoRi6eRTPnS0fiBFlxPIDc9EL7-2ly1D-rulA9Nqxd0wWPw0BKfml5NnCMqKkYEkwYO6JsA-AK2z-zOJ_HgripPf-uSQaujU72l4viamCd9qYfXTHfHJh9GarZ-s7s/s1600-h/almond+bars+cutting.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnKbqLur8jKG3VEoRi6eRTPnS0fiBFlxPIDc9EL7-2ly1D-rulA9Nqxd0wWPw0BKfml5NnCMqKkYEkwYO6JsA-AK2z-zOJ_HgripPf-uSQaujU72l4viamCd9qYfXTHfHJh9GarZ-s7s/s320/almond+bars+cutting.jpg" /></a></div>
<br />
<ul>
<li>Make the Glaze: </li>
<ul>
<li>In a small bowl, mix together powdered sugar, almond extract, and milk until smooth.</li>
</ul>
</ul>
<ul>
<li>Place glaze into a small zip lock bag and snip a small corner off. </li>
<li>Drizzle the glaze, out of the corner hole, over the completely cooled cookies.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3V2P4tIRDKOrcRt9hyphenhyphenE8Zaa33BYj7MPpaMUjWG-KimHfb5lX61W15rAkqO88jOCh9ES6Og4SNbX2MQXxQtf5YrlvI5I78c4m88Jfw2I-ThXgpw5KuQtw1NX1D-rG7tWFYqeEj0I0J3o/s1600-h/almond+bars+icing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit3V2P4tIRDKOrcRt9hyphenhyphenE8Zaa33BYj7MPpaMUjWG-KimHfb5lX61W15rAkqO88jOCh9ES6Og4SNbX2MQXxQtf5YrlvI5I78c4m88Jfw2I-ThXgpw5KuQtw1NX1D-rG7tWFYqeEj0I0J3o/s200/almond+bars+icing.jpg" /></a></div>
Store in a sealed container. These freeze really well.Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-41457732156209404642015-12-01T11:26:00.000-07:002015-12-08T22:27:21.310-07:00Soft Candy Cane Kiss Cookies with a Chocolate Star<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/6565578321/" style="margin-left: 1em; margin-right: 1em;" title="Untitled by Fact Woman, on Flickr"><img alt="" src="http://farm8.staticflickr.com/7161/6565578321_f62717137b.jpg" height="320" width="500" /></a></div>
I found <a href="http://www.recipegirl.com/2008/08/08/candy-cane-kiss-cookies/">this great recipe</a> on Pintrest and just had to try it. It looks so festive and I love peppermint so it was a great recipe to try. I combined parts of the original recipe from Recipe Girl and parts of the Hershey's Candy Cane Blossom cookie recipe to make these. I wanted the cookie to be soft and chewy like a little pillow of goodness!<br />
<br />
As I was taking the first batch out of the oven I had to move the bag of Brach's dark chocolate stars, <a href="http://buttercreamlane.blogspot.com/2015/12/peanut-butter-blossom-or-kiss-cookies.html" target="_blank">from making these peanut butter blossom</a> cookies, out of the way and inspiration hit me. Why not put both the chocolate star and the kiss on top? In many places the Chocolate stars are hard to find, I have to order mine on Amazon now. You can substitute Hershey's drops or any kind of chocolate disk or melting wafer. You could even use 5-6 chocolate chips on top then press the kiss into them once they've melted a bit.<br />
<span class="item"></span><br />
<a href="https://docs.google.com/document/d/1l376wevDArhpn7f9PeWpfydKMis88m7RV36y17mXe0Y/edit?usp=sharing" target="_blank">Click here for a Printable version of this recipe!</a><br />
<h2 class="fn">
<span style="font-size: x-large;">
Candy Cane Kiss Blossom Cookies</span></h2>
<div class="yield">
<b>Yield:</b> <span class="yield">2 1/2 dozen cookies</span></div>
<div class="time" style="clear: left; float: left; margin-right: 10px;">
<b>Prep Time:</b> <span class="preptime">30 min <span class="value-title" title="PT30M"></span></span></div>
<div class="time" style="float: left; margin-right: 10px;">
<b>Cook Time:</b> <span class="cooktime">12 min <span class="value-title" title="PT12M"></span></span></div>
<div class="summary" style="clear: left;">
When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too.</div>
<h3 style="clear: left;">
Ingredients:</h3>
<div class="ingredient">
<span class="ingredient"><span class="amount">1 1/2 cups</span> <span class="name">powdered sugar</span></span><br />
<span class="ingredient"><span class="amount">1 1/4 cups</span> <span class="name">butter</span>, at room temperature</span><br />
<span class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">peppermint extract</span></span><br />
<span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">vanilla extract</span></span><br />
<span class="ingredient"><span class="amount">1 large</span> <span class="name">egg</span></span><br />
<span class="ingredient"><span class="amount">2 3/4 cups</span> <span class="name">all-purpose flour</span></span><br />
<span class="ingredient"><span class="amount">1 teaspoon</span> <span class="name">baking powder</span></span><br />
<span class="ingredient"><span class="amount">1/2 teaspoon</span> <span class="name">salt</span></span><br />
<span class="ingredient"><span class="amount">1/2 cup</span> <span class="name">Candy Cane flavored Hershey's Kisses</span>, finely chopped- 15-20</span><br />
granulated sugar<br />
additional, unwrapped Candy Cane Kisses- about 30-32<br />
Chocolate stars- about 30-32</div>
<h3>
Directions:</h3>
<div class="instructions">
<ol>
<li>Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet. Or you can do what I do which is to just let them sit out for an hour and they'll set up.</li>
<li>In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). </li>
<li>In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl until just blended. Stir in chopped Kisses.</li>
<li>Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set.</li>
<li>As soon as they come out of the oven, press a chocolate star point side down in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you press the chocolate on. Do all the cookies on the tray then go back and place a kiss on top of the chocolate star pressing down until the chocolate squeezes out from under the kiss forming a flower around it.</li>
</ol>
<a href="http://www.flickr.com/photos/36882406@N06/6565578747/" title="Untitled by Fact Woman, on Flickr"><img alt="" src="http://farm8.staticflickr.com/7025/6565578747_9a201a1aa5_m.jpg" height="218" width="240" /></a><br />
<br />
You can leave the cookies out to set up or put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a month.</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-28836889694204468702015-11-30T22:36:00.001-07:002015-11-30T22:36:15.980-07:00Homemade Plain or Peppermint Marshmallows and Cocoa Mix for Teacher Gifts or Neighbors<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQjZGI8wfCF3TezwBXv_jEKoThC7Ym5hnddOvjcMoPvNO_0VNyy0ak4szTwrRn-liBrnjJRLjZ_dBlf8eyjM_Q3sx9zY229O8n9-lBJAH5dAzn81YUozluKgmfXyS4B-tBaClhCzfs3M/s1600-h/Cocoa+mix+and+mallows.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQjZGI8wfCF3TezwBXv_jEKoThC7Ym5hnddOvjcMoPvNO_0VNyy0ak4szTwrRn-liBrnjJRLjZ_dBlf8eyjM_Q3sx9zY229O8n9-lBJAH5dAzn81YUozluKgmfXyS4B-tBaClhCzfs3M/s320/Cocoa+mix+and+mallows.jpg" /></a></div>
<br />
Here is an easy gift to make for teachers, neighbors or friends. Marshmallows and cocoa mix. If you've never made marshmallows, I hate to be the one to tell you that they are super simple and very impressive. I love making peppermint marshmallows to put in cocoa but you can make plain if you prefer. You can also try rolling them in toasted coconut or even chopped nuts to eat them like candy.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L5uNpCW8n7acGK8ZNYnLemVm2PTCmHqsGbPPPjsD7QEdwgL7Wu6x_K6xmzJGky9OWxtZDxPPYvUaFI0Vly2TVoQ0gUnWD9R0NrkTfGid4mGctNddoudUS8_xHBQxty44VSr0GYfaLQk/s1600-h/Mallows.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7L5uNpCW8n7acGK8ZNYnLemVm2PTCmHqsGbPPPjsD7QEdwgL7Wu6x_K6xmzJGky9OWxtZDxPPYvUaFI0Vly2TVoQ0gUnWD9R0NrkTfGid4mGctNddoudUS8_xHBQxty44VSr0GYfaLQk/s320/Mallows.jpg" /></a></div>
<b><br /></b>
<b>Homemade Marshmallows:</b><br />
<div style="text-align: center;">
<b><a href="http://docs.google.com/Doc?docid=0AVrVMy18UrOhZGd0Z3BmYnFfNWQ4c3g2cmZi&hl=en">For a printable version of this marshmallow recipe click here! </a></b></div>
<br />
* 3 packages unflavored gelatin<br />
* 2 cups granulated sugar<br />
* 1/2 cup light corn syrup<br />
* 1/4 teaspoon kosher salt<br />
* 1 tablespoon pure vanilla extract<br />
* Confectioners' sugar, for dusting<br />
<br />
Sprinkle powdered sugar into 2 8"x8" pans or one 9"x13" until bottom is completely coated.<br />
Pour the gelatin and 1/2 cup of cold water into the bowl of an electric mixer fitted with your whisk attachment and allow this mixture to sit while you make the syrup.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY_v3DEEwKITr4RoNuOXjMZEEYNPBCyjjc_dOLn_pk-RMEZwM8CiTQlvT3sYopCBhyphenhyphenenkGXpJqdHd5acW8vQkcG_erX-UldKY3GVcJLPm2v4y7QX3fKl-rfVuqGpTVxW6-NiKcEfWWCU/s1600-h/DSC_4334.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDY_v3DEEwKITr4RoNuOXjMZEEYNPBCyjjc_dOLn_pk-RMEZwM8CiTQlvT3sYopCBhyphenhyphenenkGXpJqdHd5acW8vQkcG_erX-UldKY3GVcJLPm2v4y7QX3fKl-rfVuqGpTVxW6-NiKcEfWWCU/s200/DSC_4334.jpg" /></a>In a large saucepan, preferably one that has a spout, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Place the lid on the pan for 1 minute to wash down the sides of the pan. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. If you live at higher altitudes, reduce the final temp by 2 degrees for every 1000 feet in altitude. I live at 6000 feet so I only cook my mixture to 228 degrees. Remove from the heat.<br />
<br />
Turn the mixer onto low speed, while mixer is going, slowly pour the sugar syrup into the dissolved gelatin. The gelatin will be all chunky when you turn on the mixer. Once all of the syrup is poured in turn the mixer up to high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgNc6E3AC43VSXRNCLyafRwnNPMPd_GMHVubOgqPOnvREqN8yQbf5L_DZL85N1ej_xTYWZeTB6dwDtw1DrhFzLiV2gAiYlSoMf5wUOcvcIaXaxpzEQVKggLlATuIJeAqPhi8cR1q_hZI/s1600-h/DSC_4337.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgNc6E3AC43VSXRNCLyafRwnNPMPd_GMHVubOgqPOnvREqN8yQbf5L_DZL85N1ej_xTYWZeTB6dwDtw1DrhFzLiV2gAiYlSoMf5wUOcvcIaXaxpzEQVKggLlATuIJeAqPhi8cR1q_hZI/s200/DSC_4337.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vVd6xW8ENaTAYxuEoXfzuRdSRjV1r5pitOUmbfIQ4F6yzAMijCfm1vmITkKG2azLozyUR4IZ_2qwDKxxkpqV5s9GeF8TLkBd-F6ktnap90K4xymOEa4UkuSXFp6KZPfoEsQV4oVbz3E/s1600-h/DSC_4341.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4vVd6xW8ENaTAYxuEoXfzuRdSRjV1r5pitOUmbfIQ4F6yzAMijCfm1vmITkKG2azLozyUR4IZ_2qwDKxxkpqV5s9GeF8TLkBd-F6ktnap90K4xymOEa4UkuSXFp6KZPfoEsQV4oVbz3E/s200/DSC_4341.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtSzVDuD6rTQIjqq4r5XkEEeXkmBw32qHi_snvkFy9zLIt7w_aMFsz4A8ZHxcDbNntpc72hUonqlHgcDMyOk6-5VW6TanueAfctTtDoX6nFAXkLKVdP0-D-xPr0mk4oFrJsad5TucdF0/s1600-h/DSC_4344.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFtSzVDuD6rTQIjqq4r5XkEEeXkmBw32qHi_snvkFy9zLIt7w_aMFsz4A8ZHxcDbNntpc72hUonqlHgcDMyOk6-5VW6TanueAfctTtDoX6nFAXkLKVdP0-D-xPr0mk4oFrJsad5TucdF0/s200/DSC_4344.jpg" /></a></div>
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfe4trkvCglBa88ax_F3iDHNMzGP88sQu5_1vuIE-wB3YDBAeK62cHu6p8WmT6BhshaSD07YOBda6vVU_QpTkJB2k7rIwTXENivu6-8ngngFikMFrXuKypKoTkZXx6gZdnL2g026fr_I/s1600-h/Mallows+in+pan.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJfe4trkvCglBa88ax_F3iDHNMzGP88sQu5_1vuIE-wB3YDBAeK62cHu6p8WmT6BhshaSD07YOBda6vVU_QpTkJB2k7rIwTXENivu6-8ngngFikMFrXuKypKoTkZXx6gZdnL2g026fr_I/s200/Mallows+in+pan.jpg" /></a><br />
<br />
<br />
Pour the marshmallow batter into the prepared pans and smooth the top of the mixture with damp hands. Sprinkle with powdered sugar or whatever topping you are using.<br />
<br />
For the peppermint, I removed half the marshmallows for the plain pan and then stirred in 2 drops of red food coloring and 1/2 tsp of peppermint flavoring into the remaining half. After placing this into the second pan I sprinkled crushed peppermints over the top.<br />
<br />
Allow to dry uncovered at room temperature overnight.<br />
<br />
Remove the marshmallows from the pan and cut into squares. I dip a knife into very hot water before each cut then roll each strip in powdered sugar before cutting into squares. Roll the sides of each square carefully in confectioners' sugar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPreg5t_C37tHsiIHS_Z7alvmkfslzBjebdSeVl1eRGLjXVp0HLwMf75sLnq_6nkruOTXgc4UeWsaCBCZSHJj4nHkfkOLaK10tv_pSqxvKMbivFHHOgTBFUxVe-ppeHAFdZFLkdVnZp4/s1600-h/DSC_4356.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyPreg5t_C37tHsiIHS_Z7alvmkfslzBjebdSeVl1eRGLjXVp0HLwMf75sLnq_6nkruOTXgc4UeWsaCBCZSHJj4nHkfkOLaK10tv_pSqxvKMbivFHHOgTBFUxVe-ppeHAFdZFLkdVnZp4/s200/DSC_4356.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIu4CfVyCpgRnqZ8vV5xrix2Qrn4sg2UlZz-qLvwK8dbNxEK1wVw6PXJfunsUXi9xU7yjkVTPScMS3OhFkSz8-9gOMKQrlFyBZ-EmXhGPayThqjjP_dip8JQEYlkoACXMuoLl068vCcM/s1600-h/DSC_4354.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIu4CfVyCpgRnqZ8vV5xrix2Qrn4sg2UlZz-qLvwK8dbNxEK1wVw6PXJfunsUXi9xU7yjkVTPScMS3OhFkSz8-9gOMKQrlFyBZ-EmXhGPayThqjjP_dip8JQEYlkoACXMuoLl068vCcM/s200/DSC_4354.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipixj9QBuEstrDlJTv9apAHZeqyBAmjjsJyLZj-mzwPcF4ViV-zJpo7pPLcMmlRH6gY2tHLps3qq048oeDm2BKvi6rOwYNHaPx_cMIPQBtiJPqQJA6b3KXI4Tckh0P9Uwv8DqAFew8zhA/s1600-h/DSC_4355.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipixj9QBuEstrDlJTv9apAHZeqyBAmjjsJyLZj-mzwPcF4ViV-zJpo7pPLcMmlRH6gY2tHLps3qq048oeDm2BKvi6rOwYNHaPx_cMIPQBtiJPqQJA6b3KXI4Tckh0P9Uwv8DqAFew8zhA/s200/DSC_4355.jpg" /></a></div>
<br />
Once they have dried for a few hours and aren't sticky, they can be bagged up for gifts or stored in a sealed container or sealed baggies.<br />
<br />
<b>Creamy Cocoa Mix</b><br />
<div style="text-align: center;">
<b><a href="http://www.blogger.com/goog_1259784804829"> </a><a href="http://docs.google.com/Doc?docid=0AVrVMy18UrOhZGd0Z3BmYnFfNmdibXZjN2gz&hl=en">For a printable version of this cocoa mix, click here! </a></b></div>
This makes 20 cups of mix or about 60 servings. I make a big batch at the beginning or the winter and we use it all season. <b><br /></b><br />
<ul>
<li class="plaincharacterwrap">13 cups dry milk powder</li>
<li class="plaincharacterwrap">6 1/2 cups sifted confectioners' sugar</li>
<li class="plaincharacterwrap">2 1/2 cups unsweetened cocoa powder</li>
<li class="plaincharacterwrap">2 1/2 cups powdered non-dairy creamer (1- 15oz jar of powdered creamer) </li>
</ul>
Sift together all these ingredients into a large bowl.<br />
For extra chocolaty goodness I add-<br />
<ul>
<li>2- 12 oz package of mini chocolate chips </li>
</ul>
Stir to combine the scoop into jars for gifts or store sealed in a container for storage.<br />
<br />
Variations- You can use flavored creamer if you want flavored cocoa or try adding some cayenne pepper to the mix for a bit of spicy heat.<br />
<br />
<b>To use this cocoa mix</b>; Scoop 1/3 cup of mixture into mug and add boiling water. Stir and enjoy.<br />
<br />
Alton Brown has a Recipe for Cocoa mix that I haven't tried just because I love the creaminess of my recipe but for those who don't want to use powdered creamer here is his recipe.<br />
<ul>
<li class="ingredient">2 cups powdered sugar</li>
<li class="ingredient">1 cup cocoa (Dutch-process preferred)</li>
<li class="ingredient">2 1/2 cups powdered milk</li>
<li class="ingredient">1 teaspoon salt</li>
<li class="ingredient">2 teaspoons cornstarch</li>
</ul>
Mix all ingredients together and store in airtight container.<br />
<div>
<br /></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-16849714295684754812015-11-27T03:00:00.000-07:002015-12-01T14:33:10.310-07:00Brandy Snaps with Cinnamon Eggnog Cream or Brandy Cream<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV8Jfq_BmGHyhKU6orSapHXF6XG8s5KJVbohjczwLfw8sy7Tl7wa8sg2v4aYnmCqBQ9I9E8bmEdqTPmI6-0Idk1SMv4NsTdxKamUtl0e7ISQUk4ux8hCnk0fGA9K9kDVD1Spcj_vNCoc/s1600/Brandy+snaps.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipV8Jfq_BmGHyhKU6orSapHXF6XG8s5KJVbohjczwLfw8sy7Tl7wa8sg2v4aYnmCqBQ9I9E8bmEdqTPmI6-0Idk1SMv4NsTdxKamUtl0e7ISQUk4ux8hCnk0fGA9K9kDVD1Spcj_vNCoc/s320/Brandy+snaps.png" width="308" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I love brandy snaps. They are light lacy crisp tubes that you can fill, leave unfilled and dip one end into melted chocolate or leave plain. They take a bit of practice but after one or two you'll find them very easy to make!<br />
<br />
You really have to find some Golden syrup to make this recipe. Karo just doesn't work as well. I get mine at Cost Plus but Amazon has it as well.<br />
<br />
This recipe makes 24 cookies.<br />
<br />
<ul>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;">1 cup all-purpose flour</li>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;">1 teaspoon ground ginger</li>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;">2/3 cup sugar</li>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;">10 tablespoons unsalted butter</li>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1/2 cup Lyle’s Golden Syrup</span></li>
<li class="components-item" itemprop="ingredients" style="color: #666666; font-family: Georgia, serif; font-size: 16px; letter-spacing: 0.4px; line-height: 22.4px; margin: 0px 0px 1em; padding: 0px;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1/2 tsp lemon juice</span></li>
<li><span style="color: #666666; font-family: "georgia" , serif; letter-spacing: 0.4px; line-height: 22.4px;">Preheat oven to 350º </span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Line 2 cookie sheets with parchment and then grease the handle of a wooden spoon well and set aside. </span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Into a small bowl stir together the flour and the dried, ground ginger</span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Add the butter, sugar and golden syrup to a medium saucepan over medium-low heat and heat until the sugar is completely dissolved. Don't stir too much or allow the mixture to boil or the sugar can crystalize. This will take about 10-15 minutes</span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Once the sugar is dissolved, remove from the heat and stir in the flour and the lemon juice. </span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Using a tablespoon, scoop 1 TBS onto the cookie sheet. Place 3-4 scoops 4" apart onto a cookie sheet. </span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Bake for 10-12 minutes until cookies are golden brown, spread out and bubbling. </span></span></li>
<li><span style="color: #666666; font-family: "georgia" , serif; letter-spacing: 0.4px; line-height: 22.4px;">Remove from oven and let sit for 2-3 minutes. <span style="letter-spacing: 0.4px; line-height: 22.4px;">The cookie needs to be just firm enough to remove, but pliable enough to shape. I u</span>se a thin knife or very thin spatula to carefully peel up an edge. If the edge doesn't stretch out it's time to shape! </span></li>
<li><span style="color: #666666; font-family: "georgia" , serif; letter-spacing: 0.4px; line-height: 22.4px;">Roll the cookie around the greased spoon handle and set on a cooling rack. </span></li>
<li><span style="color: #666666; font-family: "georgia" , serif; letter-spacing: 0.4px; line-height: 22.4px;">You have to move fast to get them all done before they harden up too much. </span></li>
</ul>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Let the cookies cool completely before dipping one end into melted chocolate or filling with the Brandy cream or the Eggnog cream. </span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Brandy Cream</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1 1/2 cups whipping cream</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">2 TBS Brandy</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1/3 cup sugar</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Combine cream, brandy and sugar and whip until stiff peaks. </span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;"><br /></span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Cinnamon Eggnog Cream</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1 1/2 cups of whipping cream</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">2 TBS Brandy</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">3 TBS Eggnog</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1/2 tsp of cinnamon</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">1/3 cup sugar</span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;">Combine all the ingredients and whip to stiff peaks. </span></span></div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;"><br /></span></span></div>
<div>
</div>
<div>
<span style="color: #666666; font-family: "georgia" , serif;"><span style="letter-spacing: 0.4px; line-height: 22.4px;"><br /></span></span></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-79888232151230698302015-10-29T13:33:00.003-06:002015-10-29T13:33:45.286-06:00Thanksgiving is coming!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqwq8zS2h-BIm_okm0omB1LhoQgVHeDdklv5iAfZOq7-4_Kr5mRDq_UJ0nimpLCiuCJhR6HlR-C-uM4Vh4gsp-INyVAKrpNYmAVvBj1J2ECl6QXlZrSUepQpOueYwl2sannhCP9DzMns/s1600/pumpkins.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsqwq8zS2h-BIm_okm0omB1LhoQgVHeDdklv5iAfZOq7-4_Kr5mRDq_UJ0nimpLCiuCJhR6HlR-C-uM4Vh4gsp-INyVAKrpNYmAVvBj1J2ECl6QXlZrSUepQpOueYwl2sannhCP9DzMns/s320/pumpkins.jpg" width="320" /></a></div>
<br />
After
years of trying Pumpkin cheesecake recipes, I found this one and with a
few changes came up with what I think is the best recipe out there.<br />
<br />
Depending
on the oven and the temperature of the ingredients, the cheesecake may
bake about 15 minutes faster or slower than the instructions indicate;
it is therefore best to check the cake 1 1/4 hours into baking. Although
the cheesecake can be made up to three days in advance, the crust will
begin to lose its crispness after only one day. To make slicing the
cheesecake easy and neat, use a knife with a narrow blade, such as a
carving knife; between cuts, dip the blade into a pitcher of hot water
and wipe it clean with paper towels. <br />
Makes one 9-inch cake, serving 12 to 16 <a href="http://www.blogger.com/post-create.g?blogID=3469949008610858751" name="1865"></a> <br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="width: 560px;"><tbody>
<tr> <td style="padding: 0in; width: 420pt;" width="560"><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="width: 400px;"><tbody>
<tr> <td colspan="2" style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
<br />
<b><i>Crust</i></b></div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>3</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
ounces graham crackers<i>(5 whole crackers), broken into large pieces</i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>3</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
tablespoons granulated sugar<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
ounces pecans<i> ,chopped (about 1/2 cup)</i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground ginger<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground cinnamon </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/4</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground cloves<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>4</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
tablespoons butter<i>, melted</i> </div>
</td> </tr>
<tr> <td colspan="2" style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
<br />
<b><i>Filling</i></b></div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1 1/3</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
cups granulated sugar<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon<i> </i>ground cinnamon </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground ginger<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/4</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground cloves<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/4</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon ground nutmeg<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/4</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon allspice<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1/2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon<i> </i>salt </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
can pumpkin<i> (15 ounces)</i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1 1/2</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
pounds<i> </i>cream cheese<i>, 3-8oz packages , cut into 1-inch chunks and left to soften at room temperature, about 30 minutes</i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
teaspoon<i> </i>vanilla extract<br />
<b>5</b> large eggs that have been brought to room temperature</div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><div align="right" class="MsoNormal" style="text-align: right;">
<b>1</b></div>
</td> <td style="padding: 1.5pt;" valign="top"><div class="MsoNormal">
cup heavy cream<i> </i> </div>
</td> </tr>
<tr> <td nowrap="nowrap" style="padding: 1.5pt;" valign="top"><br /></td> <td style="padding: 1.5pt;" valign="top"><br /></td> </tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
</td> <td style="padding: 0in; width: 120pt;" valign="top" width="160"><br /></td> </tr>
<tr> <td colspan="2" style="padding: 0in;"><div class="MsoNormal">
Before beginning crust, dry your pumpkin- This makes the filling thicker and creamier:<br />
<ul>
<li>To dry your canned pumpkin: Line baking sheet with triple layer of
paper towels. Spread pumpkin on paper towels in roughly even layer.
Cover pumpkin with second triple layer of paper towels and press firmly
until paper towels are saturated. Peel back top layer of towels and
discard. Grasp bottom towels and fold pumpkin in half; peel back towels.
Repeat and flip pumpkin onto baking sheet or into an extra mixing bowl;
discard towel.</li>
</ul>
</div>
1. <b>FOR THE CRUST:</b> Adjust oven rack to lower-middle
position and heat oven to 325 degrees. Spray bottom and sides of
9-inch springform pan evenly with nonstick cooking spray. Pulse
crackers, nuts, sugar, and spices in food processor until evenly and
finely ground, about fifteen 2-second pulses. Transfer crumbs to
medium bowl, drizzle melted butter over, and mix with rubber spatula
until evenly moistened. Turn crumbs into prepared springform pan and,
using hand, spread crumbs into even layer. Using flat-bottomed ramekin
or drinking glass, press crumbs evenly into pan bottom, then use a
soup spoon to press and smooth crumbs into edges of pan. Bake until
fragrant and browned about the edges, about 15 minutes. Cool on wire
rack while making filling.<br />
<ul>
<li> At this point, bring about 4 quarts water to simmer in stockpot for the Bain Marie. A <b>bain-marie</b> is the French term for a <b>water bath</b>.</li>
</ul>
2. <b>FOR THE FILLING:</b> Whisk sugar, spices, and salt in small bowl; set aside. <br />
<br />
3.
In standing mixer fitted with flat beater, beat cream cheese at medium
speed to break up and soften slightly, about 1 minute. Scrape beater
and bottom and sides of bowl well with rubber spatula. Add about one
third of sugar mixture and beat at medium-low speed until combined,
about 1 minute; scrape bowl and add remaining sugar in two additions,
scraping bowl after each addition. Add your dried, canned pumpkin and
vanilla and beat at medium speed until combined, about 45 seconds;
scrape bowl. Add 3 eggs and beat at medium-low until incorporated,
about 1 minute; scrape bowl. Add remaining 2 eggs and beat at
medium-low until incorporated, about 45 seconds; scrape bowl. Add
heavy cream and bourbon and beat at low speed until combined, about 45
seconds. Using rubber spatula, scrape bottom and sides of bowl and give
final stir by hand.<br />
<br />
4. Set springform pan with
cooled crust on an 18-inch-square doubled layer heavy-duty foil and
wrap bottom and sides with foil; set wrapped springform pan in
roasting pan.This is to keep the water out of the springform pan while
the cheesecake bakes.<br />
<br />
Pour filling into springform pan and smooth surface; set roasting pan in oven and pour enough of your <b>boiling water</b> to come about halfway up side of springform pan.<br />
<br />
Bake
until center of cake is slightly wobbly when pan is shaken, and
center of cake registers 145 to 150 degrees on instant-read
thermometer, about 1 1/2 hours.<br />
<ul>
<li>For baking at altitude. Subtract 2 degrees for each 1000 feet of
altitude. For Denver, the center of the cake should register 140
degrees. <br />
</li>
</ul>
Set roasting pan on wire rack and use paring knife to loosen
cake from sides of pan. Cool until water is just warm, about 45
minutes. Remove springform pan from water bath, discard foil, and set
on wire rack; continue to cool until barely warm, about 3 hours. Wrap
with plastic wrap and refrigerate until chilled, at least 4 hours or up
to 3 days. <br />
<br />
5. TO SERVE: Slide thin metal spatula
between crust and pan bottom to loosen, then slide cake onto serving
platter. Let cheesecake stand at room temperature about 30 minutes,
then cut into wedges and serve. </td></tr>
</tbody></table>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-88439774358160041622015-07-06T03:00:00.000-06:002015-07-06T03:00:00.934-06:00Fluffy No-Bake Peanut Butter Pie<h2 style="text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9444444733/" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;" title="Fluffy No Bake Peanut Butter Pie from fact Womand and Buttercream Lane"><img alt="Fluffy No Bake Peanut Butter Pie from fact Womand and Buttercream Lane" src="http://farm8.staticflickr.com/7429/9444444733_48df74cc01_z.jpg" height="640" width="386" /></a></h2>
<span style="font-family: Trebuchet MS, sans-serif;">This is the perfect dessert to make when it's too hot to turn on the oven or even a burner. We love to go to a very small town cafe about a half an hour away for their pan fried chicken, cooked to order, and their homemade pies. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">The Castle Cafe always has a killer banana cream pie but every few months the chef will get in a mood to make a Chocolate Peanut Butter Pie that is one of the best things I've ever had and I'm not even a big peanut butter person. Note the "only every few months" part of that- it's not nearly often enough so, I had to play with some recipes to come up with one that tastes just like his!!! We all agree that this is a perfect copy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">One of the secrets to his great pies is his chocolate coated graham cracker crusts. He uses it for his Banana Cream Pie and his Peanut Butter Pie. Brilliant! The crust never get's soggy!! I hope you enjoy this pie as much as we do!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div>
<br /></div>
<h3 style="text-align: center;">
<a href="https://docs.google.com/document/d/1oq3EQtNwmVMYNX4FLQoXrCqWtddqjU9GO-vqMxDXe9A/edit?usp=sharing" rel="nofollow" target="_blank">For a Printable Version of this recipe- Click Here! </a></h3>
<h3>
Ingredients</h3>
<h4>
Pie Crust- Makes one 9" pie crust- You can also just buy one!!! </h4>
<ul>
<li>1 package from a box of graham crackers- about 10 sheets of crackers</li>
<li>1/3 cup of sugar</li>
<li>1/3 cup of melted butter</li>
<li>3/4 of a cup of chocolate chips</li>
</ul>
<h4>
Peanut Butter Filling</h4>
<ul>
<li>1 1/2 8oz packages of low fat cream cheese at room temperature(12 oz)</li>
<li>1 1/2 cups of creamy peanut butter- store bought not the fresh kind. I like Jif</li>
<li>3 TBS of water or milk</li>
<li>1 1/2 cup of powdered sugar- divided into 1 cup and 1/2 cup</li>
<li>1 1/2 cups of heavy whipping cream</li>
<li>1/2 cup of chocolate chips- Optional- you can mix some into the filling or you can just top the pie with some or both. </li>
</ul>
<h4>
Topping</h4>
<div>
<ul>
<li>1/2 cup whipping cream</li>
<li>1/4 cup powdered sugar</li>
<li>1/2 cup of mini chocolate chips- Optional</li>
</ul>
</div>
<a href="http://www.flickr.com/photos/36882406@N06/9439401363/" title="Peanut Butter Pie from Fact Woman & Buttercream Lane"><img alt="Peanut Butter Pie from Fact Woman & Buttercream Lane" src="http://farm6.staticflickr.com/5472/9439401363_a6fda670eb_z.jpg" height="425" width="640" /></a><br />
<h3>
Instructions </h3>
<h4>
Pie Crust</h4>
<ol>
<li>Preheat your oven to 375º</li>
<li>While the crackers are still wrapped, press of the sides, top and bottom to start to break them up. </li>
<li>Place the crackers into a food processor. You can also put everything into a large zip lock bag and crush and mix the ingredients in the bag. </li>
<li>Add the sugar</li>
<li>Pulse until the crackers are a fine crumb</li>
<li>Pour the melted butter over the crumbs and pulse until all combined. </li>
<li>Press the crumbs into the bottom of a 9" pie plate. I use a measuring cup to press it in nice and tightly. </li>
<li>Bake for 7 minutes</li>
<li>As soon as you take the crust out of the oven, sprinkle the chocolate chips over the bottom of the crust. </li>
<li>Let it sit for 5 minutes until the chocolate chips are melted. </li>
<li>With the back of a spoon, spread the melted chocolate over the bottom and up the sides of the crust. </li>
<li>Place in the refrigerator until cool </li>
</ol>
<h4>
Peanut Butter Filling</h4>
<ol>
<li>In a mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. </li>
<li>In another mixing bowl, place your 12 oz of softened cream cheese, the 1 1/2 cups of peanut butter, 1 cup of powdered sugar and 3 TBS of water. Beat until well combined and slightly fluffy. </li>
<li><br /></li>
<li>Take 1/3 of the whipped cream and stir it into the peanut butter mixture to lighten it. </li>
<li>Take the remaining whipped cream and fold it into the peanut butter mixture and fold until all combined. </li>
<li>Spoon the peanut butter filling into the chilled crust and place in the fridge for at least 2 hours. </li>
</ol>
<h4>
Topping:</h4>
<ol>
<li>In a mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. </li>
<li>Spread the whipped cream over the top of the pie and sprinkle on the mini chocolate chips. </li>
</ol>
<div>
Note: You can beat all 2 cups of whipped cream and the 3/4 cup of powdered sugar together- just remember to pull out a quarter of it to top the pie with before mixing the whipped cream into the peanut butter mixture. It's up to you! I tend to forget the pull out the topping so I beat the cream in separate batches! </div>
<a href="http://www.flickr.com/photos/36882406@N06/9442188284/" title="Peanut Butter Pie from Fact Woman & Buttercream Lane"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Peanut Butter Pie from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7405/9442188284_c7ec1f488b_z.jpg" height="640" width="425" /></span></a>Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-49826413330572455002015-07-03T00:30:00.000-06:002015-07-03T00:30:00.764-06:00Easy, Moist Shortcake or Vanilla Cake for Berries- made all in one bowl!!! An Egg Free Cake!<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9447085274/" style="margin-left: 1em; margin-right: 1em;" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7422/9447085274_8746daac02.jpg" height="500" width="324" /></a></div>
I'm not a fan of the dry, crumbly, biscuit style of shortcake. I want a moist tender cake for my berries. Tender and moist but can stand up to the weight of a ton of berries and whipped cream.<br />
<br />
16 years ago, we ordered the strawberry shortcake at a restaurant that sounds like The Black Eyed "Bee" and I was in heaven. It was the perfect cake for berries. I had to have the recipe and with a bit of flattery and begging, the chef shared the recipe with me. The one catch was, he had to leave one ingredient out to give it to me. Thankfully, he made it easy when he told me that it was a vanilla cake and guess what ingredient was missing?<br />
We always have this on Easter to usher in berry season and is one of our favorite spring and summer treats. It's so fast and easy to mix up and bake. I hope you enjoy it as much as we do. It's delicious with any kind of summer fruit. peaches, berries or just by itself with some whipped cream as the icing. Because my granddaughter is very allergic to eggs, this eggless cake has now become her birthday cake recipe.<br />
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/1HVmrlRWlPArfcnwv9SWo7eZwW3xq39ImpPjn20shekQ/edit?usp=sharing" linkindex="21" target="_blank">Click here for a Printable Version of this recipe</a></div>
Moist Vanilla Strawberry Shortcake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9442159574/" style="margin-left: 1em; margin-right: 1em;" title="DSC_9473.jpg"><img alt="DSC_9473.jpg" src="http://farm3.staticflickr.com/2835/9442159574_c313855340_n.jpg" height="266" width="400" /></a></div>
Makes one 9x13 pan or 12 cupcakes or one jellyroll pan<br />
Ingredients</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ul>
<li>3 cups of flour</li>
<li>2 cups of sugar</li>
<li>1 1/2 TBS baking powder</li>
<li>1 cup melted butter</li>
<li>2 cups milk</li>
<li>1 1/2 tsp vanilla</li>
</ul>
<br />
Instructions</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ol>
<li>Preheat oven to 350°</li>
<li>In a 2 cup glass measuring cup or a microwavable container- microwave 1 cup of butter for 60 seconds or until melted. I leave the sticks in the wax paper and micriwave it that way. No spatters and you just have to pull them out when it's melted. Easy and no mess. </li>
<li>In a large bowl stir together the flour, sugar and baking powder</li>
<li>Stir in the milk and vanilla then the melted butter and mix well. There may be a few small lumps but just leave them. Don't over stir! </li>
<li>Pour batter into a greased pan and bake in the preheated oven until golden on top and a toothpick comes out clean. </li>
<li>Baking Times: </li>
<ol>
<li>For a 9x13 or cupcakes- 25 to 30 minutes </li>
<li>For jelly roll pan- or 20 mins f. </li>
</ol>
<a href="http://www.flickr.com/photos/36882406@N06/9446915228/" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7390/9446915228_06d29864f0_n.jpg" height="213" width="320" /></a></ol>
For a large half sheet pan 2”x13”x18”- Double the recipe and bake for 40 to 45 minutes. </div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-33417194780572353102015-07-01T21:24:00.001-06:002015-07-01T21:40:53.729-06:00Greek Yogurt Panna Cotta Made with Almond Coconut Milk and Peaches. Gluten Free and Lactose Friendly<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9624426631/" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches that's Gluten Free from Buttercream Lane and Fact Woman" src="http://farm4.staticflickr.com/3749/9624426631_60bf319fab_z.jpg" height="640" width="424" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Panna Cotta is one of those desserts that sounds much harder to make than it is. Once I discovered how easy it was to make, I make it often. It only takes about 4-5 minutes to whip together and then an hour or so to chill. I came up with this recipe when I wanted something a little different that I could make for a dessert but also eat for breakfast and not feel guilty! I used a combination of Nonfat Greek yogurt and almond coconut milk as the base. It turned out thick and rich and delicious and guilt free. Because it uses Greek yogurt and almond milk it doesn't bother my lactose sensitive stomach at all. If you're lactose sensitive and yogurt doesn't bother you then you'll love this even more! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">I feel so blessed to live in Colorado, especially during the summer peach season. </span><span style="font-family: 'Trebuchet MS', sans-serif;">The peaches here are the kind of peaches that when you cut or bite into them, the juice just flows out and the perfumed scent fills the room. They are so sweet and so delicious! Just writing about them is making me want to go cut another one but I have to pace myself I decided to chop some up to put into this Panna Cotta and I was not disappointed. If you don't like peaches you can use almost any fruit except fresh pineapple or fresh papaya- their enzymes will prevent the mix from setting up. Strawberries, blueberries and raspberries are amazing! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9627681712/" style="margin-left: 1em; margin-right: 1em;" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman" src="http://farm8.staticflickr.com/7449/9627681712_1a229c9266.jpg" height="400" width="369" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">You can make it in small jars like I did and just eat it out of the jar, or you can make it in small ramekins that you can un-mold onto a plate. You can also make it in a regular 8-9" round cake pan and un-mold that onto a large plate to serve. I just like eating it out of my cute Weck jars plus I didn't feel like un-molding anything! If you want to un-mold it- Lightly grease the inside of your pans/ ramekins so that the panna cotta will come out easier. I also get a bowl of hot water and hold the mold in the water for a few seconds to loosen it before un-molding.</span><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"> Greek Yogurt Panna Cotta Makes 5-6 medium servings</span></h3>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;"> Ingredients:</span></h4>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 envelope of unflavored gelatin </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup of Almond or Coconut or The Blue Diamond Almond Coconut Milk. (you can use unsweetened or sweetened it doesn't matter. but if you use sweetened, you might cut back on the agave or sugar a bit) </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup agave syrup or honey or 1/3 cup sugar to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1- 17 oz container of Plain Greek Yogurt- nonfat, 1 %, whole milk- doesn't matter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla- optional</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 large or 3 medium peaches chopped- About a cup to a cup and a half depending on how much fruit you want in each. You can also use strawberries, blueberries, blackberries or apricots. Any fruit but fresh Pineapple or papaya- they have enzymes in them that will prevent the gelatin from setting up so you'll end up with a yogurt and fruit drink! </span></li>
</ul>
<div>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;">Instructions:</span></h4>
</div>
<br />
<div>
</div>
<br />
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<ol><a href="http://www.flickr.com/photos/36882406@N06/9620959806/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></a><a href="http://www.flickr.com/photos/36882406@N06/9620959806/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></a>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take a 1/4 cup of the almond milk in a small bowl and sprinkle the gelatin over the top. Let sit 1-2 minutes while you get the rest of the ingredients together and chop up the peach. </span></li>
<ol><a href="http://www.flickr.com/photos/36882406@N06/9617710607/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" src="http://farm4.staticflickr.com/3790/9617710607_bf909528b5_q.jpg" height="200" style="cursor: move;" width="200" /></span></a></ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the yogurt and 1/4 of the almond milk to a small bowl- (preferably one with a spout to pour out of) and whisk together until smooth. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take 1/2 cup of the almond milk and the sweetener and place in a small saucepan </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Over Medium heat, heat the milk and sweetener until mixed together and all dissolved. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the softened gelatin to the pan and stir until the gelatin is dissolved. You don't have to bring it to a boil. Heat just until everything is dissolved. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove from the heat and pour the warm mixture into the yogurt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the vanilla to it if you wish. I think real vanilla tastes like plastic and the fake stuff is worse!</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour the mixture into your containers- filling 1/2 way. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">If you are adding fruit, add the chopped fruit and push the fruit down into the yogurt mixture with a spoon. Then top with the remaining yogurt mixture so that the fruit is covered. </span></li>
<span style="font-family: Trebuchet MS, sans-serif;"> <a href="http://www.flickr.com/photos/36882406@N06/9617714777/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" src="http://farm6.staticflickr.com/5326/9617714777_d742bf96c5_q.jpg" height="200" style="cursor: move;" width="190" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9617711581/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman" src="http://farm6.staticflickr.com/5511/9617711581_d63689a267_q.jpg" height="200" style="cursor: move;" width="190" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9617712107/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" src="http://farm4.staticflickr.com/3776/9617712107_54c3de55da_q.jpg" height="200" style="cursor: move;" width="190" /></a></span>
<li><span style="font-family: Trebuchet MS, sans-serif;">Chill for 1-3 hours depending on the shape of your container. a thinner layer will chill in an hour. A 5 oz jar will take closer to 3 hours. </span></li>
</ol>
<div style="margin: 0px;">
<span style="font-family: Trebuchet MS, sans-serif;"> <a href="http://www.flickr.com/photos/36882406@N06/9617712521/" style="clear: center; margin-bottom: 1em; margin-center: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman" src="http://farm8.staticflickr.com/7439/9617712521_e253ca562c_m.jpg" height="168" style="cursor: move;" width="400" /></a></span></div>
<ol></ol>
<div style="margin: 0px;">
<span style="font-family: Trebuchet MS, sans-serif;">The panna cotta will still jiggle a bit but not be set up. Think a little less gigglier than jello. It's really a softer jello consistency. </span></div>
<div style="margin: 0px;">
<br /></div>
<div class="separator" style="clear: both; margin: 0px; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9627616706/" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman" src="http://farm6.staticflickr.com/5445/9627616706_e42bbd361a_z.jpg" height="473" style="cursor: move;" width="640" /></a></div>
<div class="separator" style="clear: both; margin: 0px; text-align: center;">
</div>
<div style="margin: 0px;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-13070987206151105552015-04-27T03:00:00.000-06:002015-04-27T03:00:02.598-06:00Easy Moist Cake for Strawberry Shortcake or any other Fruit! Egg Free Cake<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9447085274/" style="margin-left: 1em; margin-right: 1em;" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7422/9447085274_8746daac02.jpg" height="500" width="324" /></a></div>
I'm not a fan of the dry, crumbly, biscuit style of shortcake. I want a moist tender cake for my berries. 20 years ago, we ordered the strawberry shortcake at a restaurant and I was in heaven. It was the perfect cake for berries. It's moist and dense and perfect with any kind of berry or just on it's own.<br />
<br />
I had to have the recipe and with a bit of flattery and begging, the chef shared the recipe with me. The one catch was, he had to leave one ingredient out to give it to me. Thankfully, he made it easy when he told me that it was a vanilla cake and guess what ingredient was missing?<br />
We always have this on Easter to usher in berry season and is one of our favorite spring and summer treats. It's so fast and easy to mix up and bake. I hope you enjoy it as much as we do.<br />
<br />
It's also EGG FREE! My granddaughter is very allergic to eggs,so this was her birthday cake this year. Pour into round pans and frost with whipped cream for a wonderful layer cake.<br />
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/1HVmrlRWlPArfcnwv9SWo7eZwW3xq39ImpPjn20shekQ/edit?usp=sharing" linkindex="21" target="_blank">Click here for a Printable Version of this recipe</a></div>
Moist Vanilla Strawberry Shortcake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9442159574/" style="margin-left: 1em; margin-right: 1em;" title="DSC_9473.jpg"><img alt="DSC_9473.jpg" src="http://farm3.staticflickr.com/2835/9442159574_c313855340_n.jpg" height="266" width="400" /></a></div>
Makes one 9x13 pan or 12 cupcakes or one jellyroll pan or 2 8" rounds<br />
Ingredients</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ul>
<li>3 cups of flour</li>
<li>2 cups of sugar</li>
<li>1 1/2 TBS baking powder</li>
<li>1 cup melted butter</li>
<li>2 cups milk</li>
<li>1 1/2 tsp vanilla</li>
</ul>
<br />
Instructions</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ol>
<li>Preheat oven to 350°</li>
<li>In a 2 cup glass measuring cup or a microwavable container- microwave 1 cup of butter for 60 seconds or until melted. I leave the sticks in the wax paper and micriwave it that way. No spatters and you just have to pull them out when it's melted. Easy and no mess. </li>
<li>In a large bowl stir together the flour, sugar and baking powder</li>
<li>Stir in the milk and vanilla then the melted butter and mix well. There may be a few small lumps but just leave them. Don't over stir! </li>
<li>Pour batter into a greased pan and bake in the preheated oven until golden on top and a toothpick comes out clean. </li>
<li>Baking Times: </li>
<ol>
<li>For a 9x13 or round layers- 25 to 30 minutes </li>
<li>For jelly roll pan or cupcakes- 20 mins or so.</li>
</ol>
<a href="http://www.flickr.com/photos/36882406@N06/9446915228/" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7390/9446915228_06d29864f0_n.jpg" height="213" width="320" /></a></ol>
For a large half sheet pan 2”x13”x18”- Double the recipe and bake for 40 to 45 minutes. </div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-37423360509875597592015-04-20T03:00:00.000-06:002015-04-20T03:00:00.736-06:00Fast Orange Almond Cake- Gluten Free<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8757616257/" style="margin-left: 1em; margin-right: 1em;" title="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman"><img alt="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman" src="http://farm9.staticflickr.com/8401/8757616257_80d0ec7f98_c.jpg" height="640" width="424" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
It's Friday evening. We've eaten dinner, kitchen's all cleaned up, the last load of laundry is in the dryer, I put on some sweats and I sit down to watch, Say Yes to the Dress, and have some Pinterest Time. I 'm looking through the pins and see a delicious looking <a href="http://scandifoodie.blogspot.com/2010/08/flourless-orange-cake.html" target="_blank">Orange Cake</a> and have to have some- RIGHT NOW! I look at the ingredients and have everything except the Almond meal, but I have almonds, so I'm all set. I grind up the almonds THEN read the next step- WHAT??? I have to Boil the oranges for 15 minutes, drain, refill, bring to a boil for another 15 minutes, then let them cool!!!???? (OK, I should have read the recipe instead of just looking at the pictures of each step- that was not a step in the photos- My Bad.) No way was I doing all that! So I do some research.<br />
<br />
You're supposed to boil the oranges to soften the skins up and make it easier to cook. But, I think to myself what a wonderful world.... Woops- I''m not supposed to be singing right now... I think to myself- if you boil the oranges and drain the water- wouldn't all the flavorful oils from the peel go down the drain? That's my conclusion. So I came up with a new plan, played with the recipe, made it 3 times and here is a delicious alternative that only took 8 mins to get into the oven and that time includes grinding the almonds. Plus Bonus- I used the food processor for every step. less to clean up! I could have made the original recipe faster but where would the fun be in that?!!!<br />
<h3>
</h3>
<h2 style="text-align: center;">
</h2>
<h3>
<span style="font-size: x-large;">Flourless Orange Almond Cake </span></h3>
<h2>
<span style="font-size: small; font-weight: normal;">Inspired by Scandi Home's</span><a href="http://scandifoodie.blogspot.com/2010/08/flourless-orange-cake.html" style="font-size: medium; font-weight: normal;" target="_blank"> Flourless Orange Cake</a></h2>
<div>
<a href="https://docs.google.com/document/d/1oV0IiJQY0qoEa9cZSgSGib1myfqvo3Cysa1ivzrxqa8/edit?usp=sharing" target="_blank">Click here for a printable version on this recipe. </a></div>
<h3>
Ingredients:</h3>
<ul>
<li>2 whole medium size oranges If you only have big ones just use 1 1/2 </li>
<li>3 eggs</li>
<li>1 cup sugar</li>
<li>3 cups of almond meal or 3 cups of whole almonds that you'll grind up</li>
<li>1 tsp Baking Powder</li>
</ul>
<h3>
Instructions:</h3>
<ol>
<li>Grease and flour a 9" spring form pan- You can do a regular 9 " round but it is harder to get it out of the pan in pretty slices. </li>
<li>If you have almond meal- skip this step- Place 3 cups of whole almonds into the bowl of your food processor. Pulse until the almonds are a fine even texture. I actually left mine a little rougher because I like more texture in the final cake. It's up to you but DON"T over process or you'll be eating almond butter sandwiches for the rest of the month! Remove the meal from the bowl and set aside. </li>
<li>Stir 1 tsp of baking powder into the meal.</li>
<li>Zest all skin off of the 2 oranges and place in a bowl.</li>
<li>Preheat oven to 340º. </li>
<li>Peel the oranges then slice or pull into the sections and place the pieces into the Food processor bowl. There will be some almond meal in there but so what, it's all going to be mixed together in a minute. Pulse until the oranges are a nicely pureed. Pour the puree in with the zest and set aside. Try to get as much of the orange out of the bowl as you can. </li>
<li>Crack 3 eggs into the processor bowl and add the 1 cup of sugar. Turn on processor and process until the eggs and sugar are thick and pale yellow. About 45- 60 seconds. </li>
<li>Add the almond meal, the orange puree and zest into the egg mixture and process for about 10-15 seconds until combined. </li>
<li>Pour batter into prepared cake pan.</li>
<li>Bake for 50 minutes or until a toothpick can be inserted into the center and come out clean.</li>
</ol>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8758740136/" style="margin-left: 1em; margin-right: 1em;" title="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman"><img alt="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman" src="http://farm9.staticflickr.com/8257/8758740136_aec5e540fe_n.jpg" height="213" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="text-align: start;">Serve dusted with Powdered sugar.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8758740574/" style="margin-left: 1em; margin-right: 1em;" title="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman"><img alt="A Gluten Free Orange Almond Cake from Buttercream Lane and Factwoman" src="http://farm8.staticflickr.com/7419/8758740574_9fd2f74a0e.jpg" height="332" width="500" /></a></div>
<br /></div>
<br />
<div>
<br /></div>
<br />
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-59497647677052423592014-10-05T14:02:00.003-06:002014-10-05T14:02:53.598-06:00Cinnamon Spiced Pumpkin Whoopie Pies with Maple Mascarpone FillingThere's something about this time of year that makes me long for warm, cozy, down home foods and pumpkin to me is one of these foods.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9730010060/" style="margin-left: 1em; margin-right: 1em;" title="Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling by Fact Woman and Buttercream Lane Blogs"><img alt="Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling by Fact Woman and Buttercream Lane Blogs" src="http://farm4.staticflickr.com/3752/9730010060_004641ed29_z.jpg" height="400" width="350" /></a></div>
I was feeling like some fall food so jumped onto <a href="http://pinterest.com/margaretn/">Pinterest</a> and found lots of delicious pumpkin recipes. When I saw a couple of recipes for pumpkin whoopie pies, I knew I found what i wanted to make/eat! The problem I ran into was the recipes either used vegetable oil or a cake mix or both and I didn't want to go there. If I'm going to eat fat, it's going to be butter. Butter just tastes better and makes anything it's in or on taste better too and if I'm going to bake, I want to do it from scratch. It only takes about 5 minutes longer to measure some ingredients and the final result just tastes so much better..<br />
<br />
After reading through different recipes for pumpkin whoopies, I found a few that sounded kind of good, but not quite right. I combined the best of those recipes with a recipe I have for a soft molasses cookies and the Libby Pumpkin Pie recipe and came up with this one. It's a perfect spiced pumpkin cake like cookie with a creamy, buttery, slightly maple flavored filling. I served it to company, family company so they'd be honest, and they were a hit. I hope you enjoy them as much as we all did.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8045838289/" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman by Fact Woman, on Flickr"><img alt="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman" src="http://farm9.staticflickr.com/8319/8045838289_fc000eced3_n.jpg" height="206" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div dir="ltr" id="internal-source-marker_0.013420101051897282" style="margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="color: black; font-family: Arial; font-size: 19px; font-weight: bold; vertical-align: baseline;">Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling</span><br />
<a href="https://docs.google.com/document/d/1Du9EYlf0lnndOPObm_i4Cds23juRe4XYZctqFJZ7VYU/edit" target="_blank"><span style="color: black; font-family: Arial; font-size: 19px; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;">Click here for a Printable version of this recipe.</span></span></a><span style="color: black; font-family: Arial; font-size: 19px; font-weight: bold; vertical-align: baseline;"><br /></span></div>
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;">Whoopie Pies</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">3 cups all purpose flour</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 TBS cinnamon</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 ½ tsp ground ginger</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 tsp baking powder</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 tsp baking soda</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 tsp salt</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">½ tsp ground nutmeg</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">¼ tsp ground cloves</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 cup softened butter</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 1/2 cup brown sugar</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">2 eggs</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">3 TBS of molasses</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1-15oz can of Libby's Pumpkin chilled- I just throw the can in the fridge for a few hours.(this chills up the dough so you can scoop and bake right away. If you don't want to chill the pumpkin, then chill the finished dough for a couple of hours before scooping it to bake.</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 tsp vanilla</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;">Maple Cinnamon Filling</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">4 cups powdered sugar</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">8 oz of mascarpone cheese room temperature</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 tsp ground cinnamon</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">1 stick of butter softened</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">3 TBS of Maple Syrup or (¼ cup of Maple Sugar plus 3 TBS milk)</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;">The Whoopie part:</span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Preheat oven to 350° F. Line baking sheets with parchment paper</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">In a small bowl whisk together the dry ingredients- flour, spices, baking powder, baking soda, salt</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">In a large mixing bowl, cream together the butter, sugars until combined and fluffy. Add the eggs one at a time and beat to combine. Add pumpkin and vanilla and beat until combined.</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Add in the dry ingredients and mix just until combined. Do not over beat.</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Using a small cookie scoop or a tablespoon, drop batter onto the parchment lined sheets about 1 inch apart.</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Bake for 10-12 minutes making sure that the cookies are cooked through. They will start to crack on the top- it’s part of their charm! I used a toothpick inserted in to the center to make sure they were done.</span></li>
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Slide parchment off of sheets and onto counter to cool.</span></li>
</ol>
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;">Filling</span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="font-family: Arial; font-size: 15px; list-style-type: decimal; vertical-align: baseline;"><span style="color: black; font-family: Arial; vertical-align: baseline;">Beat the butter and marscapone cheese until fluffy and smooth- this will take 3-5 minutes. Add the cinnamon and half the powdered sugar then the maple syrup (or the maple sugar and milk) and the vanilla. Beat until combined. Then continue adding the rest of the powdered sugar until it is thick enough to hold it's shape well.</span></li>
</ol>
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;"></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; font-weight: bold; vertical-align: baseline;">Assembly</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">Match up the cookies into sets of 2 similar size and shape and turn one over. Spoon or pipe the filling onto the upside down cookies covering the entire surface. I spoon all the filling into a quart size zip lock bag and cut one corner off , then all I have to do it squeeze it out to pipe it.</span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">Place the other cookie on top of the filling and press down slightly to get the filling all the way out to the edge. Repeat for each whoopie pie. </span><br />
<br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;"><b>Storage </b></span><br />
<span style="color: black; font-family: Arial; font-size: 15px; vertical-align: baseline;">Please store these in the refrigerator. You can store these for up to a week in the refrigerator. Take out and let sit at room temperature for about 15-20 mins before serving to soften up or just eat them cold.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8045716043/" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman and Buttercream Lane blog"><img alt="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman and Buttercream Lane blogs" src="http://farm9.staticflickr.com/8312/8045716043_134c72c9c0_z.jpg" height="265" width="400" /></a></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-15383019057373555882013-09-27T01:30:00.000-06:002013-09-27T01:30:00.632-06:00An Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes, made from Coconut Milk, Cocoa Powder and Bananas<a href="http://www.flickr.com/photos/36882406@N06/9909617383/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman by Fact Woman, on Flickr"><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" height="500" src="http://farm8.staticflickr.com/7436/9909617383_19731e1aa8.jpg" width="147" /></a><a href="http://www.flickr.com/photos/36882406@N06/9909043185/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman"><br class="Apple-interchange-newline" /><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" height="265" src="http://farm6.staticflickr.com/5547/9909043185_df6dc1c877_c.jpg" width="400" /></a><br />
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
<br /></h3>
<h3>
Paleo Mousse Week- Mousse #3- uses cocoa powder and frozen bananas! </h3>
<div>
<div>
Photographer Friends of ours came to visit last week and they eat a paleo diet so I came up with these recipes to share with them. <a href="http://carlybish.com/" target="_blank">Take a minute and check out her wonderful photos and if you're getting married you</a> really need to see them!!!! They travel all over to shoot weddings!<br />
<br />
<a href="http://buttercreamlane.blogspot.com/2013/09/3-easy-and-delicious-paleo-gluten-free.html" target="_blank">See Mousse #1 Here!</a><br />
See Mousse #2 Here!<br />
<br />
Makes about 4-6 servings</div>
<h3>
Ingredients</h3>
<ul>
<li>1- 14 oz can of full fat Coconut Milk- Chilled in refrigerator for at least 12 hours</li>
<li>1/4 cup cocoa powder- sifted</li>
<li>2 bananas cut into chunks and frozen solid</li>
<li>Optional 1/2 tsp vanilla extract ( I think real vanilla extract tastes like plastic so I skip it)</li>
<li>Optional 1/2 tsp ground cinnamon- I love cinnamon and chocolate!</li>
</ul>
<h3>
Instructions</h3>
<div>
<ol>
<li>Place unopened can of full fat Coconut Milk into the refrigerator and chill for at least 12 hours. (Hint- shake the cans when you buy it and try to pick a can that is thicker and doesn't slosh around as much when you shake it)</li>
<li>Peel and cut up 2 bananas into chunks and freeze for 12 hours. </li>
<li>Open the can of coconut milk and slowly pour into a blender. Try to keep some (2-4 TBS) of the thin liquid in the bottom of the can and don't pour that part into the bowl- save it for later. </li>
<li>Add the cocoa powder and banana chunks in with the chilled coconut milk.</li>
<li>On high speed blend the ingredients until smooth and fluffy. If it's too thick use some of the coconut milk you saved in the can to make it a bit thinner. </li>
<li>Serve right away. You can keep in refrigerator or you can freeze and serve like ice cream later!!!</li>
<li></li>
</ol>
</div>
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-30439883738839951852013-09-25T02:00:00.000-06:002013-09-25T02:00:03.553-06:00An Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes, made from Coconut Milk and Cocoa Powder<div class="separator" style="clear: both; text-align: center;">
</div>
<h3>
<span style="font-weight: normal;">Paleo Chocolate Mousse Week Recipe #2 uses Coconut Milk and Cocoa Powder.</span></h3>
<a href="http://www.flickr.com/photos/36882406@N06/9909617383/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman by Fact Woman, on Flickr"><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" height="400" src="http://farm8.staticflickr.com/7436/9909617383_19731e1aa8.jpg" width="117" /></a>
<br />
<div>
<span style="font-weight: normal;">See the first recipe in this <a href="http://buttercreamlane.blogspot.com/2013/09/3-easy-and-delicious-paleo-gluten-free.html" target="_blank">series by clicking (here)</a>! </span><a href="http://farm6.staticflickr.com/5526/9909097175_92a77414f6_z.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" border="0" height="263" src="http://farm6.staticflickr.com/5526/9909097175_92a77414f6_z.jpg" width="400" /></a></div>
<h3>
Mousse #2- using cocoa powder</h3>
<div>
Makes about 4-6 servings</div>
<h3>
Ingredients</h3>
<ul>
<li>1- 14 oz can of full fat Coconut Milk- Chilled in refrigerator for at least 12 hours</li>
<li>1/4 cup cocoa powder- sifted</li>
<li>3 TBS of honey or maple syrup or the sweetener of your choice, you can add an extra TBS if you want it sweeter</li>
<li>Optional 1/2 tsp vanilla extract ( I think real vanilla extract tastes like plastic so I skip it)</li>
<li>Optional 1/2 tsp ground cinnamon- I love cinnamon and chocolate!</li>
<li>Optional but delicious- 2 TBS of any nut butter. (I made the mousse, took half and mixed in 1 TBS of almond butter but a hazelnut butter would be great too.) It worked great with and without the nut butter so add if you want and leave it out if you want! Up to you!!</li>
</ul>
<h3>
Instructions</h3>
<div>
<ol>
<li>Place unopened can of full fat Coconut Milk into the refrigerator and chill for at least 12 hours. (Hint- shake the cans when you buy it and try to pick a can that is thicker and doesn't slosh around as much when you shake it)</li>
<li>Open the can of coconut milk and slowly pour into a mixing bowl. Try to keep some (2-4 TBS) of the thin liquid in the bottom of the can and don't pour that part into the bowl. </li>
<li>Add the cocoa powder and sweetener to the bowl with the chilled coconut milk.</li>
<li>On high speed with a hand mixer or a regular mixer- beat the cold coconut milk mixture until stiff peaks form. When you pull the beater out the peaks of the whipped coconut milk will stand up straight. </li>
<li>Chill, covered, in the fridge for at least an hour or up to a day ahead of serving. I made it yesterday and it was perfect tonight. You can chill all together or you can spoon into your serving dishes and chill that way. </li>
</ol>
This is VERY rich so servings should be about 1/3- 1/2 cup per serving.<br />
<br />
Thanks to our talented Paleo eating friends , Carly and George who came to visit and inspired me to make these recipes. Take a minute and see her amazing wedding photography<a href="http://carlybish.com/" target="_blank"> by clicking here! </a></div>
<div>
<br /></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-450701970701447852013-09-23T23:08:00.003-06:002013-09-23T23:55:46.137-06:00An Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes, made from Coconut Milk and Dark Chocolate<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
This week I will be sharing 3 very easy and delicious paleo, gluten free, </div>
<div class="separator" style="clear: both; text-align: center;">
dairy free chocolate mousse recipes!</div>
<div class="separator" style="clear: both; text-align: center;">
They each take just a few minutes to make (once the coconut milk is chilled) and an hour or so to chill. They're a guilt free treat. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm8.staticflickr.com/7436/9909617383_19731e1aa8_b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Easy Paleo Chocolate Mousse from Buttercream Lane and Fact Woman" border="0" height="400" src="http://farm8.staticflickr.com/7436/9909617383_19731e1aa8_b.jpg" width="116" /></a><a href="http://www.flickr.com/photos/36882406@N06/9909148964/" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman"><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" div="" height="265" src="http://farm3.staticflickr.com/2888/9909148964_03c8f28237_c.jpg" width="400" /></a></div>
<a href="http://www.flickr.com/photos/36882406@N06/9909148964/" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman">
</a>
<br />
<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.flickr.com/photos/36882406@N06/9909148964/" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman"></a></div>
<div class="nopin">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfkU29WzmED0dTxsMwA26SwYizTusqL21E4G2SVSZ2vKIBZ3XGTSBeymQDa8yWZ5aECf0EGZl25OW3SyihXWKcsjqxM87jQ_QPPQSyi8CWmPQxL5CWN2v8MZzuE79FbHnQF0XWV7thjI/s1600/T+&+A+wedding.png" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="214" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghfkU29WzmED0dTxsMwA26SwYizTusqL21E4G2SVSZ2vKIBZ3XGTSBeymQDa8yWZ5aECf0EGZl25OW3SyihXWKcsjqxM87jQ_QPPQSyi8CWmPQxL5CWN2v8MZzuE79FbHnQF0XWV7thjI/s320/T+&+A+weddingbycarlybish.png" width="320" /></a></div>
We had a wonderful couple come stay with us last week. Carly was actually the photographer for my son and daughter-in-law's wedding!;<a href="http://carlybish.com/tom-aaron-wedding" target="_blank"><br />(here are more wedding photos)</a> and we've become good friends with her and her husband, George. <a href="http://carlybish.com/" target="_blank"><br /> <br />(Check out her amazing photos here</a>.) They came here to shoot 2 weddings in Colorado and to visit. Since they're on a paleo diet, I did some research and came up with some recipes to use while they were here. <br />
We ended up not having these desserts but I wanted to try making a dairy free chocolate mousse for myself, since dairy is not my friend!!! I made it 3 different ways and they are all delicious. Make sure to come back this week for the other 2!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9909185166/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman"><img alt="3 Easy and Delicious Paleo, Gluten Free, Dairy Free, Chocolate Mousse Recipes from Buttercream Lane and Fact Woman" height="400" src="http://farm6.staticflickr.com/5483/9909185166_c690746366_c.jpg" width="265" /></a>
</div>
<h3>
</h3>
<h3>
Mousse #1- uses dark chocolate</h3>
<div>
Makes about 4-6 servings</div>
<h3>
Ingredients</h3>
<ul>
<li>1- 14 oz can of full fat Coconut Milk- Chilled in refrigerator for at least 12 hours</li>
<li>6 oz of dark chocolate, melted</li>
<li>Optional 1/2 tsp vanilla extract ( I think real vanilla extract tastes like plastic so I skip it)</li>
<li>Optional 1/2 tsp ground cinnamon- I love cinnamon and chocolate!</li>
</ul>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
Instructions</h3>
<div>
<ol>
<li>Place unopened can of full fat Coconut Milk into the refrigerator and chill for at least 12 hours. </li>
<li>Melt the 6 oz of chocolate and stir until smooth. Let chocolate cool slightly</li>
<li>Open the can of coconut milk and slowly pour into a mixing bowl. Try to keep some (2-4 TBS) of the thin liquid in the bottom of the can and don't pour that part into the bowl. </li>
<li>On high speed with a hand mixer or a regular mixer- beat the cold coconut milk until stiff peaks form. When you pull the beater out the peaks of the whipped coconut milk will stand up straight. </li>
<li>While still beating, pour the melted chocolate into the bowl and beat until combined. </li>
<li>Chill in the fridge for at least an hour. You can chill all together or you can spoon into your serving dishes and chill that way. </li>
</ol>
This is VERY rich so servings should be about 1/3- 1/2 cup per serving. </div>
<div>
<br /></div>
Come back on Wednesday for the next recipe!Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-59376145104469121882013-09-11T22:12:00.001-06:002013-09-11T22:47:23.911-06:00Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone FillingThere's something about this time of year that makes me long for
warm, cozy, down home foods and pumpkin to me is one of these foods.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9730010060/" style="margin-left: 1em; margin-right: 1em;" title="Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling by Fact Woman and Buttercream Lane Blogs"><img alt="Cinnamon Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling by Fact Woman and Buttercream Lane Blogs" height="400" src="http://farm4.staticflickr.com/3752/9730010060_004641ed29_z.jpg" width="350" /></a></div>
I was feeling like some fall food so jumped onto <a href="http://pinterest.com/margaretn/">Pinterest</a> and found lots of delicious pumpkin recipes. When I saw a couple of recipes for pumpkin whoopie pies, I knew I found what i wanted to make/eat! The problem I ran into was the recipes either used
vegetable oil or a cake mix or both and I didn't want to go there. If
I'm going to eat fat, it's going to be butter. Butter just tastes better
and makes anything it's in or on taste better too and if I'm going to
bake, I want to do it from scratch. It only takes about 5 minutes longer
to measure some ingredients and the final result just tastes so much
better..<br />
<br />
After reading through different recipes for pumpkin whoopies, I found a
few that sounded kind of good, but not quite right. I combined the best
of those recipes with a recipe I have for a soft molasses cookies and the Libby Pumpkin Pie recipe and came up with this one. It's a perfect spiced
pumpkin cake like cookie with a creamy, buttery, slightly maple flavored
filling. I served it to company, family company so they'd be honest,
and they were a hit. I hope you enjoy them as much as we all did.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8045838289/" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman by Fact Woman, on Flickr"><img alt="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman" height="206" src="http://farm9.staticflickr.com/8319/8045838289_fc000eced3_n.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div dir="ltr" id="internal-source-marker_0.013420101051897282" style="margin-bottom: 0pt; margin-top: 0pt; text-align: center;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Spiced Pumpkin Whoopie Pies with Maple Cinnamon Mascarpone Filling</span><br />
<a href="https://docs.google.com/document/d/1Du9EYlf0lnndOPObm_i4Cds23juRe4XYZctqFJZ7VYU/edit" target="_blank"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 19px; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline;"><span style="font-size: small;">Click here for a Printable version of this recipe.</span></span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 19px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"><br /></span></div>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Whoopie Pies</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 cups all purpose flour</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 TBS cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 ½ tsp ground ginger</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp baking powder</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp baking soda</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp salt</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ tsp ground nutmeg</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ tsp ground cloves</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 cup softened butter</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/2 cup brown sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 eggs</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 TBS of molasses </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1-15oz can of Libby's Pumpkin chilled- I just throw the can in the fridge for a few hours.(this chills up the dough so you can scoop and bake right away. If you don't want to chill the pumpkin, then chill the finished dough for a couple of hours before scooping it to bake. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp vanilla</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Maple Cinnamon Filling</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">4 cups powdered sugar</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 oz of mascarpone cheese room temperature</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 tsp ground cinnamon</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 stick of butter softened</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">3 TBS of Maple Syrup or (¼ cup of Maple Sugar plus 3 TBS milk)</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">The Whoopie part:</span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 350° F. Line baking sheets with parchment paper</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a small bowl whisk together the dry ingredients- flour, spices, baking powder, baking soda, salt</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In
a large mixing bowl, cream together the butter, sugars until combined
and fluffy. Add the eggs one at a time and beat to combine. Add pumpkin
and vanilla and beat until combined. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add in the dry ingredients and mix just until combined. Do not over beat. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Using a small cookie scoop or a tablespoon, drop batter onto the parchment lined sheets about 1 inch apart. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Bake
for 10-12 minutes making sure that the cookies are cooked through. They
will start to crack on the top- it’s part of their charm! I used a
toothpick inserted in to the center to make sure they were done. </span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Slide parchment off of sheets and onto counter to cool. </span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Filling</span><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;">
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: decimal; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Beat
the butter and marscapone cheese until fluffy and smooth- this will
take 3-5 minutes. Add the cinnamon and half the powdered sugar then the maple syrup (or
the maple sugar and milk) and the vanilla. Beat until combined. Then
continue adding the rest of the powdered sugar until it is thick enough to hold it's shape well. </span></li>
</ol>
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Assembly</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Match
up the cookies into sets of 2 similar size and shape and turn one over.
Spoon or pipe the filling onto the upside down cookies covering the
entire surface. I spoon all the filling into a quart size zip lock bag
and cut one corner off , then all I have to do it squeeze it out to pipe
it. </span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place
the other cookie on top of the filling and press down slightly to get
the filling all the way out to the edge. Repeat for each whoopie pie. </span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Storage </b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Please store these in the refrigerator. You can store these for up to a week in the refrigerator. Take out and let sit at room temperature for about 15-20 mins before serving to soften up or just eat them cold. </span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8045716043/" style="margin-left: 1em; margin-right: 1em;" title="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman and Buttercream Lane blog"><img alt="Pumpkin Spiced Whoopie Pies with Maple Mascarpone Filling from Fact Woman and Buttercream Lane blogs" height="265" src="http://farm9.staticflickr.com/8312/8045716043_134c72c9c0_z.jpg" width="400" /></a></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com1tag:blogger.com,1999:blog-3469949008610858751.post-15404434613782787922013-08-29T22:32:00.001-06:002013-08-29T23:02:27.065-06:00Greek Yogurt Panna Cotta with Almond Coconut Milk and Fresh Peaches that's Gluten Free!<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9624426631/" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches that's Gluten Free from Buttercream Lane and Fact Woman" height="640" src="http://farm4.staticflickr.com/3749/9624426631_60bf319fab_z.jpg" width="424" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">Panna Cotta is one of those desserts that sounds much harder to make than it is. Once I discovered how easy it was to make, I make it often. It really only takes about 4-5 minutes to whip together and then an hour or so to chill. I came up with this recipe when I wanted something a little different that I could make for a dessert but also eat for breakfast and not feel guilty! I used a combination of Nonfat Greek yogurt and almond coconut milk as the base. It turned out thick and rich and delicious and guilt free.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I feel so blessed to live in Colorado, especially during the summer peach season. This year, because of a late freeze, the peaches are harder to get than a good night's sleep but when you can get your hands on them, it's worth the effort. </span><span style="font-family: 'Trebuchet MS', sans-serif;">They're the kind of peaches that when you cut or bite into them, the juice just flows out and the perfumed scent fills the room. They are so sweet and so delicious! Just writing about them is making me want to go cut another one but I have to pace myself so I can extend this batch of them. I decided to chop some up to put into this batch and I was not disappointed. If you don't like peaches you can use almost any fruit except fresh pineapple or fresh papaya- their enzymes will prevent the mix from setting up. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9627681712/" style="margin-left: 1em; margin-right: 1em;" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman" height="400" src="http://farm8.staticflickr.com/7449/9627681712_1a229c9266.jpg" width="369" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Trebuchet MS, sans-serif;">You can make it in small jars like I did and just eat it out of the jar, or you can make it in small ramekins that you can un-mold onto a plate. You can also make it in a regular 8-9" round cake pan and un-mold that onto a large plate to serve. I just like eating it out of my cute Weck jars plus I didn't feel like un-molding anything! If you want to un-mold it- Lightly grease the inside of your pans/ ramekins so that the panna cotta will come out easier. I also get a bowl of hot water and hold the mold in the water for a few seconds to loosen it before un-molding.</span><br />
<h3>
<span style="font-family: Trebuchet MS, sans-serif;"> Greek Yogurt Panna Cotta Makes 5-6 medium servings</span></h3>
<br />
<h4>
<span style="font-family: Trebuchet MS, sans-serif;"> Ingredients:</span></h4>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 envelope of unflavored gelatin </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 cup of Almond or Coconut or The Blue Diamond Almond Coconut Milk. (you can use unsweetened or sweetened it doesn't matter. but if you use unsweetened, you might cut back on the agave or sugar) </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 cup agave syrup or honey or 1/3 cup sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1- 17 oz container of Plain Greek Yogurt- nonfat, 1 %, whole milk- doesn't matter</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla- optional</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 large or 3 medium peaches chopped- Optional You can also use strawberries, blueberries, blackberries or apricots. Any fruit but fresh Pineapple or papaya- they have enzymes in them that will prevent the gelatin from setting up so you'll end up with a yogurt and fruit drink! </span></li>
</ul>
<div>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;">Instructions:</span></h4>
</div>
<div>
<ol>
<a href="http://www.flickr.com/photos/36882406@N06/9620959806/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></a><a href="http://www.flickr.com/photos/36882406@N06/9620959806/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></a>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take a 1/4 cup of the almond milk in a small bowl and sprinkle the gelatin over the top. Let sit 1-2 minutes while you get the rest of the ingredients together and chop up the peach. </span></li>
<ol><a href="http://www.flickr.com/photos/36882406@N06/9617710607/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" height="200" src="http://farm4.staticflickr.com/3790/9617710607_bf909528b5_q.jpg" width="200" /></span></a></ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the yogurt and 1/4 of the almond milk to a small bowl- (preferably one with a spout to pour out of) and whisk together until smooth. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take 1/2 cup of the almond milk and the sweetener and place in a small saucepan </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Over Medium heat, heat the milk and sweetener until mixed together and all dissolved. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the softened gelatin to the pan and stir until the gelatin is dissolved. You don't have to bring it to a boil. Heat just until everything is dissolved. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Remove from the heat and pour the warm mixture into the yogurt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the vanilla to it if you wish. I think real vanilla tastes like plastic and the fake stuff is worse!</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour the mixture into your containers- filling 1/2 way. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">If you are adding fruit, add the chopped fruit and push the fruit down into the yogurt mixture with a spoon. Then top with the remaining yogurt mixture so that the fruit is covered. </span></li>
<span style="font-family: Trebuchet MS, sans-serif;"> <a href="http://www.flickr.com/photos/36882406@N06/9617714777/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" height="200" src="http://farm6.staticflickr.com/5326/9617714777_d742bf96c5_q.jpg" width="190" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9617711581/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman" height="200" src="http://farm6.staticflickr.com/5511/9617711581_d63689a267_q.jpg" width="190" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9617712107/" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs" height="200" src="http://farm4.staticflickr.com/3776/9617712107_54c3de55da_q.jpg" width="190" /></a>
</span>
<li><span style="font-family: Trebuchet MS, sans-serif;">Chill for 1-3 hours depending on the shape of your container. a thinner layer will chill in an hour. A 5 oz jar will take closer to 3 hours. </span></li>
</ol>
<span style="font-family: Trebuchet MS, sans-serif;"> <a href="http://www.flickr.com/photos/36882406@N06/9617712521/" style="clear: center; margin-bottom: 1em; margin-center: 1em; text-align: center;" title="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panne Cotta from Buttercream Lane and Fact Woman" height="168" src="http://farm8.staticflickr.com/7439/9617712521_e253ca562c_m.jpg" width="400" /></a></span><br />
<ol>
</ol>
<span style="font-family: Trebuchet MS, sans-serif;">The panna cotta will still jiggle a bit but not be set up. Think a little less gigglier than jello. It's really a softer jello consistency. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9627616706/" title="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman Blogs"><img alt="Greek Yogurt Panna Cotta with Fresh Peaches from Buttercream Lane and Fact Woman" height="473" src="http://farm6.staticflickr.com/5445/9627616706_e42bbd361a_z.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<br /></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com2tag:blogger.com,1999:blog-3469949008610858751.post-56112386495162304312013-08-27T20:49:00.001-06:002014-07-23T18:32:11.339-06:00Sister Wives' Caramel Recipe from Kody's Mom on The Christmas Surprise Episode<div>
<span style="font-family: Trebuchet MS, sans-serif;">Ok, I'll admit it... I love reality TV and I actually like watching Sister Wives on TLC. I don't know if it's the fact that I'm so intrigued by their lifestyle of that I do like each of them. The whole plural marriage thing is a bit much for me to take in but they love each other and they love God so who am I to cast the first stone. On the episode last week they showed a caramel cook off and I really wanted to get the recipe. Well low and behold right there at minute 38 on the tivo, they showed the recipe sitting on the counter for a split second. Thanks to freeze frame, I copied the recipe and was very thankful for the hand written notes on it.</span></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9612878222/" style="margin-left: 1em; margin-right: 1em;" title="Caramel recipe from Sister Wives Episode on Fact Woman and Buttercream Lane blogs"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Caramel recipe from Sister Wives" src="http://farm3.staticflickr.com/2838/9612878222_fd7550ede3.jpg" height="300" width="400" /></span></a></div>
<div style="text-align: right;">
<span style="font-family: Trebuchet MS, sans-serif;"> </span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Here's the recipe: </span></div>
<h3>
<span style="font-family: Trebuchet MS, sans-serif;">Kody's mom-Reva’s Caramels from Sister Wives </span></h3>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></h4>
<div>
</div>
<ul>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 pound butter </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cups light Karo Syrup </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cups sugar </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/4 tsp salt </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 can of Evaporated Milk- 12 oz. size</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp vanilla</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Optional- 1 cup of chopped nuts</span></li>
</ul>
<h4>
<span style="font-family: Trebuchet MS, sans-serif;">Instructions:</span></h4>
<div>
</div>
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the first 3 ingredients- (Butter, Karo and Sugar) into a large pan, bring to a boil over medium to medium high heat until all sugar is dissolved and it's golden brown.°</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"> Add 1 can of evaporated milk slowly- so mixture doesn’t stop boiling. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Continue to boil to firm ball stage 250° </span></li>
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">For every 500 feet over sea level, decrease temp by 1 degree. So for my house at 6000 feet- I have to decrease the temp by 12° -my final temp would be between 233° - 238°)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Use this rule for any kind of candy or fudge that you make. If you live at altitude and wondered why your candy wasn't turning out this is the key!!!! </span></li>
</ol>
<li><span style="font-family: Trebuchet MS, sans-serif;"> Remove from heat and carefully add 1 tsp of vanilla and if you like nuts, add 1 cup of chipped nuts- optional. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Place in well buttered pan and cool </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once it's all cooled, cut into small squares and wrap in waxed paper.</span></li>
</ol>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com8tag:blogger.com,1999:blog-3469949008610858751.post-63482735111518641782013-08-08T01:00:00.000-06:002015-07-01T21:26:05.620-06:00Fluffy No Bake Peanut Butter Pie with a Chocolate Lined Crust!<h2 style="text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9444444733/" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;" title="Fluffy No Bake Peanut Butter Pie from fact Womand and Buttercream Lane"><img alt="Fluffy No Bake Peanut Butter Pie from fact Womand and Buttercream Lane" src="http://farm8.staticflickr.com/7429/9444444733_48df74cc01_z.jpg" height="640" width="386" /></a></h2>
<span style="font-family: Trebuchet MS, sans-serif;">We love to go to a very small town cafe about a half an hour away for their pan fried chicken, cooked to order, and their homemade pies. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">The Castle Cafe always has a killer banana cream pie but every few months the chef will get in a mood to make a Chocolate Peanut Butter Pie that is one of the best things I've ever had and I'm not even a big peanut butter person. Note the "only every few months" part of that- it's not nearly often enough so, I had to play with some recipes to come up with one that tastes just like his!!! We all agree that this is a perfect copy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">One of the secrets to his great pies is his chocolate coated graham cracker crusts. He uses it for his Banana Cream Pie and his Peanut Butter Pie. Brilliant! The crust never get's soggy!! I hope you enjoy this pie as much as we do!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div>
<br /></div>
<h3 style="text-align: center;">
<a href="https://docs.google.com/document/d/1oq3EQtNwmVMYNX4FLQoXrCqWtddqjU9GO-vqMxDXe9A/edit?usp=sharing" rel="nofollow" target="_blank">For a Printable Version of this recipe- Click Here! </a></h3>
<h3>
Ingredients</h3>
<h4>
Pie Crust- Makes one 9" pie crust- You can also just buy one!!! </h4>
<ul>
<li>1 package from a box of graham crackers- about 10 sheets of crackers</li>
<li>1/3 cup of sugar</li>
<li>1/3 cup of melted butter</li>
<li>3/4 of a cup of chocolate chips</li>
</ul>
<h4>
Peanut Butter Filling</h4>
<ul>
<li>1 1/2 8oz packages of low fat cream cheese at room temperature(12 oz)</li>
<li>1 1/2 cups of creamy peanut butter- store bought not the fresh kind. I like Jif</li>
<li>3 TBS of water or milk</li>
<li>1 1/2 cup of powdered sugar- divided into 1 cup and 1/2 cup</li>
<li>1 1/2 cups of heavy whipping cream</li>
<li>1/2 cup of chocolate chips- Optional- you can mix some into the filling or you can just top the pie with some or both. </li>
</ul>
<h4>
Topping</h4>
<div>
<ul>
<li>1/2 cup whipping cream</li>
<li>1/4 cup powdered sugar</li>
<li>1/2 cup of mini chocolate chips- Optional</li>
</ul>
</div>
<a href="http://www.flickr.com/photos/36882406@N06/9439401363/" title="Peanut Butter Pie from Fact Woman & Buttercream Lane"><img alt="Peanut Butter Pie from Fact Woman & Buttercream Lane" src="http://farm6.staticflickr.com/5472/9439401363_a6fda670eb_z.jpg" height="425" width="640" /></a><br />
<h3>
Instructions </h3>
<h4>
Pie Crust</h4>
<ol>
<li>Preheat your oven to 375º</li>
<li>While the crackers are still wrapped, press of the sides, top and bottom to start to break them up. </li>
<li>Place the crackers into a food processor. You can also put everything into a large zip lock bag and crush and mix the ingredients in the bag. </li>
<li>Add the sugar</li>
<li>Pulse until the crackers are a fine crumb</li>
<li>Pour the melted butter over the crumbs and pulse until all combined. </li>
<li>Press the crumbs into the bottom of a 9" pie plate. I use a measuring cup to press it in nice and tightly. </li>
<li>Bake for 7 minutes</li>
<li>As soon as you take the crust out of the oven, sprinkle the chocolate chips over the bottom of the crust. </li>
<li>Let it sit for 5 minutes until the chocolate chips are melted. </li>
<li>With the back of a spoon, spread the melted chocolate over the bottom and up the sides of the crust. </li>
<li>Place in the refrigerator until cool </li>
</ol>
<h4>
Peanut Butter Filling</h4>
<ol>
<li>In a mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. </li>
<li>In another mixing bowl, place your 12 oz of softened cream cheese, the 1 1/2 cups of peanut butter, 1 cup of powdered sugar and 3 TBS of water. Beat until well combined and slightly fluffy. </li>
<li><br /></li>
<li>Take 1/3 of the whipped cream and stir it into the peanut butter mixture to lighten it. </li>
<li>Take the remaining whipped cream and fold it into the peanut butter mixture and fold until all combined. </li>
<li>Spoon the peanut butter filling into the chilled crust and place in the fridge for at least 2 hours. </li>
</ol>
<h4>
Topping:</h4>
<ol>
<li>In a mixing bowl, beat the whipped cream with 1/2 cup of the powdered sugar until it forms stiff peaks. That means when the beaters are pulled up out of the whipped cream, the points stand up straight. </li>
<li>Spread the whipped cream over the top of the pie and sprinkle on the mini chocolate chips. </li>
</ol>
<div>
Note: You can beat all 2 cups of whipped cream and the 3/4 cup of powdered sugar together- just remember to pull out a quarter of it to top the pie with before mixing the whipped cream into the peanut butter mixture. It's up to you! I tend to forget the pull out the topping so I beat the cream in separate batches! </div>
<a href="http://www.flickr.com/photos/36882406@N06/9442188284/" title="Peanut Butter Pie from Fact Woman & Buttercream Lane"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Peanut Butter Pie from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7405/9442188284_c7ec1f488b_z.jpg" height="640" width="425" /></span></a>Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-3694033272761521622013-08-05T13:46:00.001-06:002015-07-01T21:37:42.968-06:00Easy, Moist Shortcake or Vanilla Cake for Berries- made all in one bowl!!!<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9447085274/" style="margin-left: 1em; margin-right: 1em;" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7422/9447085274_8746daac02.jpg" height="500" width="324" /></a></div>
I'm not a fan of the dry, crumbly, biscuit style of shortcake. I want a
moist tender cake for my berries. Tender and moist but can stand up to the weight of a ton of berries and whipped cream.<br />
<br />
16 years ago, we ordered the
strawberry shortcake at a restaurant that sounds like The Black Eyed "Bee" and I was in heaven.
It was the perfect cake for berries. I had to have the recipe and with a
bit of flattery and begging, the chef shared the recipe with me. The
one catch was, he had to leave one ingredient out to give it to me.
Thankfully, he made it easy when he told me that it was a vanilla cake
and guess what ingredient was missing?<br />
We always have this on
Easter to usher in berry season and is one of our favorite spring and summer treats. It's so
fast and easy to mix up and bake. I hope you enjoy it as much as we do. It's delicious with any kind of summer fruit. peaches, berries or just by itself with some whipped cream as the icing. Because my granddaughter is very allergic to eggs, this eggless cake has now become her birthday cake recipe.<br />
<div style="text-align: center;">
<a href="https://docs.google.com/document/d/1HVmrlRWlPArfcnwv9SWo7eZwW3xq39ImpPjn20shekQ/edit?usp=sharing" linkindex="21" target="_blank">Click here for a Printable Version of this recipe</a></div>
Moist Vanilla Strawberry Shortcake<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9442159574/" style="margin-left: 1em; margin-right: 1em;" title="DSC_9473.jpg"><img alt="DSC_9473.jpg" src="http://farm3.staticflickr.com/2835/9442159574_c313855340_n.jpg" height="266" width="400" /></a></div>
Makes one 9x13 pan or 12 cupcakes or one jellyroll pan<br />
Ingredients</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ul>
<li>3 cups of flour</li>
<li>2 cups of sugar</li>
<li>1 1/2 TBS baking powder</li>
<li>1 cup melted butter</li>
<li>2 cups milk</li>
<li>1 1/2 tsp vanilla</li>
</ul>
<br />
Instructions</div>
<div class="post-body entry-content" id="post-body-7119856034798709551" itemprop="description articleBody">
<ol>
<li>Preheat oven to 350°</li>
<li>In a 2 cup glass measuring cup or a microwavable container- microwave 1 cup of butter for 60 seconds or until melted. I leave the sticks in the wax paper and micriwave it that way. No spatters and you just have to pull them out when it's melted. Easy and no mess. </li>
<li>In a large bowl stir together the flour, sugar and baking powder</li>
<li>Stir in the milk and vanilla then the melted butter and mix well. There may be a few small lumps but just leave them. Don't over stir! </li>
<li>Pour batter into a greased pan and bake in the preheated oven until golden on top and a toothpick comes out clean. </li>
<li>Baking Times: </li>
<ol>
<li>For a 9x13 or cupcakes- 25 to 30 minutes </li>
<li>For jelly roll pan- or 20 mins f. </li>
</ol>
<a href="http://www.flickr.com/photos/36882406@N06/9446915228/" title="Strawberry Shortcake from Fact Woman & Buttercream Lane"><img alt="Strawberry Shortcake from Fact Woman & Buttercream Lane" src="http://farm8.staticflickr.com/7390/9446915228_06d29864f0_n.jpg" height="213" width="320" /></a>
</ol>
For a large half sheet pan 2”x13”x18”- Double the recipe and bake for 40 to 45 minutes. </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-74086581593930616682013-06-28T18:19:00.002-06:002013-06-28T18:31:53.485-06:00Easy Zen Tomato Tarts <br />
<a href="http://www.flickr.com/photos/36882406@N06/9161143967/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Zen Tomato Tarts by Fact Woman, on Flickr"><img alt="Zen Tomato Tarts" height="640" src="http://farm3.staticflickr.com/2877/9161143967_660bc4e796.jpg" width="352" /></a>
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;">In the summer tomatoes are so delicious. Juicy, sweet and filled with flavor. I grabbed some at the farmer's market last week and wanted to use them up by making these Tomato Tarts. I made 3 tarts; one with goat cheese, one with parmesian and one with some white cheddar. The thing that makes these so special is the seasoning. This month our challenge from the <a href="http://fennelfriday.com/fennel-friday-cooking-club/" target="_blank">The Fennel Friday Cooking Club</a> (hosted is by <a href="http://www.pollenranch.com/" target="_blank">The Pollen Ranch</a> and<a href="http://thehungrygoddess.com/" target="_blank"> Kimberly, at The Hungry Goddess.</a>) was to make a vegetable dish using The Pollen Ranch's Zen-Sational Seasoning Blend as an ingredient. We all post our recipes to <a href="http://fennelfriday.com/fennel-friday-cooking-club/" target="_blank">the Fennel Friday group </a>to share our recipes. Head on over to check out the other delicious thing we all came up with!</span><br />
<span style="font-family: Verdana, sans-serif;">These take about 10 minutes to make (not including the thawing time for the puff pastry and are baked and ready to eat in 30 minutes. </span><span style="font-family: Verdana, sans-serif;"> </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">These are perfect with a salad for a lunch or a light dinner or sliced up into small pieces as an appetizer. You can make them up to 2 hours ahead of when you want to serve them. They are just as good at room temperature as they are warm. </span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="https://docs.google.com/document/d/1UAlGibvYdo0I2_ycH2YNnuym9-0nMug08CJ6FjI0FeM/edit?usp=sharing" rel="nofollow" target="_blank">Click Here for a Printable Version of This Recipe</a></span></div>
<span style="font-family: Verdana, sans-serif;">Ingredients</span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;">1 sheet of puff pastry- thawed</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 large tomatoes. I used Roma</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tsp of Zen-Sational Seasoning blend</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 tbs basil chopped of chiffonaded ( fancy way of saying cut into thin little strips) I use scissors!</span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 cup of the cheese or cheeses of your choice. </span></li>
<li><span style="font-family: Verdana, sans-serif;">Olive oil</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Instructions</span><br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Preheat the oven to 425º</span></li>
<li><span style="font-family: Verdana, sans-serif;">Unroll the puff pastry sheet and cut into 3 strips</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place the strips onto a parchment lined or greased cookie sheet</span></li>
<li><span style="font-family: Verdana, sans-serif;">With a sharp knife, cut just into the top part of the puff pastry all the way around leaving about 1/3 of an inch between the score line and the edges</span></li>
<span style="font-family: Verdana, sans-serif;"><br />
<a href="http://www.flickr.com/photos/36882406@N06/9163148738/" title="Tomato Tart from fact woman & buttercream lane "><img alt="Tomato Tart from fact woman & buttercream lane" height="320" src="http://farm6.staticflickr.com/5447/9163148738_18ac715eb5.jpg" width="232" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9160927609/" title="Zen Tomato Tarts From Fact Woman & Buttercream Lane "><img alt="Zen Tomato Tarts From Fact Woman & Buttercream Lane" height="320" src="http://farm6.staticflickr.com/5495/9160927609_0b0a8040e9.jpg" width="208" /></a>
</span>
<li><span style="font-family: Verdana, sans-serif;">With a fork, prick holes all over the center of sheet staying inside the score lines- this keeps the center part from puffing up while allowing the edges to rise up</span></li>
<li><span style="font-family: Verdana, sans-serif;">Brush the center with some olive oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">Slice the tomatoes up into thin slices and chop up the basil</span></li>
<li><span style="font-family: Verdana, sans-serif;">Arrange the basil pieces evenly over the pastry</span></li>
<span style="font-family: Verdana, sans-serif;"><br />
<a href="http://www.flickr.com/photos/36882406@N06/9163149568/" title="Zen Tomato Tarts From Fact Woman & Buttercream Lane"><img alt="Zen Tomato Tarts From Fact Woman & Buttercream Lane" height="133" src="http://farm6.staticflickr.com/5507/9163149568_502e530666_n.jpg" width="200" /></a> <a href="http://www.flickr.com/photos/36882406@N06/9163150070/" title="Zen Tomato Tarts From Fact Woman & Buttercream Lane"><img alt="Zen Tomato Tarts From Fact Woman & Buttercream Lane" height="133" src="http://farm6.staticflickr.com/5332/9163150070_1fe46a55df_n.jpg" width="200" /></a>
</span>
<li><span style="font-family: Verdana, sans-serif;">Sprinkle each strip evenly with 1/3-1/2 tsp of Zen-Sational Seasoning</span></li>
<li><span style="font-family: Verdana, sans-serif;">Arrange the tomatoes in a line down the middle</span></li>
<li><span style="font-family: Verdana, sans-serif;">Top the tomatoes with 2-3 TBS of the cheese of your choice.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Place them into the oven and bake for 20-25 minutes until the pastry is golden brown and the cheese is melted.</span></li>
</ol>
<span style="font-family: Verdana, sans-serif;">Serve these warm or at room temperature. </span><br />
<ol>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://www.flickr.com/photos/36882406@N06/9160929517/" title="Zen Tomato Tarts From Fact Woman & Buttercream Lane"><img alt="Zen Tomato Tarts From Fact Woman & Buttercream Lane" height="282" src="http://farm3.staticflickr.com/2838/9160929517_a86d3ef1b8_n.jpg" width="400" /></a> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9160930139/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Zen Tomato Tarts From Fact Woman & Buttercream Lane"><span style="font-family: Verdana, sans-serif;"> <img alt="Zen Tomato Tarts From Fact Woman & Buttercream Lane" height="276" src="http://farm8.staticflickr.com/7360/9160930139_7d2171404f_n.jpg" width="400" /></span></a></div>
</ol>
<br />
<a href="http://www.pollenranch.com/images/stories/virtuemart/product/resized/zen-sational_200x200.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://www.pollenranch.com/images/stories/virtuemart/product/resized/zen-sational_200x200.jpg" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
The Zen-Sational blend is made up of
Pollen Ranch Fennel Pollen, Sumac, Sesame Seeds, Orange Peel, Ginger, Fleur de Sel (Sea Salt), Yellow Curry, Savory Leaf, and Cayenne. It is not hot but adds a lovely earthy warmth to the tomatoes! It's a perfect blend!Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com1tag:blogger.com,1999:blog-3469949008610858751.post-82680833315412966742013-06-25T02:00:00.000-06:002013-06-25T21:04:58.442-06:0010 Minute Summer Pasta for a Fast & Easy Dinner. <div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-family: Trebuchet MS, sans-serif;"></span><span style="font-family: Trebuchet MS, sans-serif;">In the summer I don't really feel like cooking. I just want a fast and easy dinner recipe that's healthy and not too heavy. This dish fits the bill. It takes only 10 minutes to prepare - 20 if you count waiting for the water to boil. It's filled with colorful tomatoes, basil, arugula, spinach, garlic and feta and only gets one pot dirty. You don't even cook the sauce! You throw all the "sauce" ingredients into a bowl then add the hot pasta. The heat from the pasta warms up the tomatoes, basil and greens perfectly. Enjoy this delicious dish warm for dinner tonight and chilled for lunch tomorrow.</span><br />
<a href="http://www.flickr.com/photos/36882406@N06/9140051196/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="10 Minute Summer Pasta for a Fast and Easy Dinner"><img alt="10 Minute Summer Pasta for a Fast and Easy Dinner" height="525" src="http://farm6.staticflickr.com/5483/9140051196_75593dbf1a_z.jpg" width="309" /></a><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span><br />
<br />
<li><span style="font-family: Trebuchet MS, sans-serif;">1 pound of campanella, penne or any shape pasta you'd like. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">6 large roma tomatoes or 4 large regular tomatoes</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2-3 cloves of garlic crushed and minced</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/3 cup chopped basil leaves or 1 TBS of Gourmet Garden Basil.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">2 cups of super greens or spinach and or arugula</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 cup feta cheese</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 TBS extra virgin olive oil</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1- 1 1/2 tsp of salt to taste</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp ground black pepper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp of oregano or italian herb blend</span></li>
<br />
<br />
<li><span style="font-family: Trebuchet MS, sans-serif;">1 TBS kosher salt for the pasta water</span></li>
<br />
<div>
<a href="http://www.flickr.com/photos/36882406@N06/9139968850/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="10 Minute Summer Pasta- Fast and Easy by Fact Woman, on Flickr"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="10 Minute Summer Pasta Fast and Easy" height="332" src="http://farm6.staticflickr.com/5482/9139968850_b6e9faca29_c.jpg" width="400" /></span></a><br />
<br />
<div style="text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://docs.google.com/document/d/1x7U3x56W7rVGcr7D7OTfpIfkgSWrqGcVujxLw1x6WAw/edit?usp=sharing" rel="nofollow" target="_blank">Click Here for a Printable Version of this Recipe!</a></span></div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Instructions</span></div>
</div>
</div>
<div>
<ol>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bring 4 quarts of water to a full boil with 1 TBS kosher salt or 1 1/2 tsp regular salt in the water</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add Pasta to the water and cook for the recommended time until al dente </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">While the pasta cooks- Cut up the tomatoes into bite size pieces and place into a large serving bowl. Leave room to toss it all together- unlike the one in my picture!</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the chopped basil and the greens to the bowl</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the feta to the bowl</span></li>
<span style="font-family: Trebuchet MS, sans-serif;"><a href="http://www.flickr.com/photos/36882406@N06/9137576835/" title="10 Minute Summer Pasta- Fast and Easy by Fact Woman, on Flickr"><img alt="10 Minute Summer Pasta- Fast and Easy" height="309" src="http://farm6.staticflickr.com/5514/9137576835_5a5a374993_n.jpg" width="320" /></a>
<br />
</span>
<li><span style="font-family: Trebuchet MS, sans-serif;">In another small bowl - or you can just dump it on top of the pasta. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix the olive oil, minced garlic, 1 tsp salt, pepper and herbs together. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the pasta is cooked, drain and add it to the bowl right on top of the tomatoes, greens and feta.</span></li>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><a href="http://www.flickr.com/photos/36882406@N06/9139850376/" title="10 Minute Summer Pasta Fast and Easy "><img alt="10 Minute Summer Pasta Fast and Easy" height="318" src="http://farm4.staticflickr.com/3684/9139850376_abdc6a4dd4_n.jpg" width="320" /></a>
</span>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour the oil blend on top and toss to combine. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve with some warm bread and you're already done! </span></li>
</ol>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9139864204/" style="margin-left: 1em; margin-right: 1em;" title="02a72b38-3d26-4fd7-a6be-c48326ac8b40 by Fact Woman, on Flickr"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="02a72b38-3d26-4fd7-a6be-c48326ac8b40" height="332" src="http://farm4.staticflickr.com/3758/9139864204_9da39979d0.jpg" width="500" /></span></a></div>
</div>
</div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0tag:blogger.com,1999:blog-3469949008610858751.post-55342600222691253622013-06-19T14:44:00.003-06:002013-06-19T15:44:00.206-06:00Sour Cream Potato Salad, Mayonnaise Free, with the taste of a baked potato!Potato Salad is a classic, American, summertime favorite. There's just one problem with it, it has tons of mayonnaise and gotta say, I'm not a fan and neither are most of my kids. As I was topping baked potatoes the other day it struck me that I could use sour cream instead of the mayo to make a potato salad with. I'm sure people have been doing this for years and years and it's nothing new but it was new to me. That wonderful taste of a baked potato in a salad! What more could I want? Nothing! Plus, the light sour cream I use (Daisy) has half the calories and a quarter of the fat that mayo has which is a bonus in my book! Since I was going with the whole baked potato idea I combined some of the flavors of regular potato salad and the flavors of a baked potato and this is what I came up with.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9088867904/" title="Sour Cream Potato Salad by Fact Woman, on Flickr"><img alt="Sour Cream Potato Salad" height="651" src="http://farm8.staticflickr.com/7369/9088867904_e4ecb7f67d_b.jpg" width="399" /></a></div>
Note: Some people may like a super <strike>slimy</strike> creamy potato salad- if you're one of those people, double the dressing recipe for the same 2 pounds of potatoes to get that effect. We don't like it very creamy but you can make it any way you want. Some people also may want to add 2 chopped up hard boiled eggs to this recipe, if you're into that kind of thing, go for it.<br />
<br />
<a href="http://www.flickr.com/photos/36882406@N06/9088449492/" title="Sour Cream Potato Salad from buttercream lane and fact woman by Fact Woman, on Flickr"><img alt="Sour Cream Potato Salad from buttercream lane and fact woman" height="425" src="http://farm4.staticflickr.com/3766/9088449492_d32483e034_z.jpg" width="640" /></a>
<br />
<div class="separator" style="clear: both; text-align: right;">
<br /></div>
<div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: Times; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;">
<span style="text-align: start;">Ingredients- Makes enough for 4-6 servings</span></div>
<ul>
<li>2 pounds small red potatoes cut into small cubes</li>
<li>4 sliced of bacon cooked and crumbled</li>
<li>3 green onions (scallions) sliced very thin the white and the tender greens</li>
<li>4-5 stalks of celery diced</li>
<li>2 TBS chopped Dill or use 1 tsp of the Dill- Gourmet Garden Herbs in a tube </li>
<li>3/4- 1 cup low fat sour cream</li>
<li>2 TBS yellow or spicy brown prepared mustard</li>
<li>2 TBS lemon juice or 1 TBS vinegar (optional if you don't want to use relish) I like a little acid in my salad</li>
<li>1 tsp salt or to taste </li>
<li>1/4-1/2 tsp pepper to taste</li>
<li>3 TBS pickle relish (optional) </li>
</ul>
<div>
Instructions</div>
<br />
<br />
<ol>
<li>Cut up the red potatoes. place in a large pan and cover with water. I usually add about a tsp of salt to the water. </li>
<li>Bring the potatoes to a boil over high heat, once they are boiling reduce heat to med and cook until potatoes are tender when stabbed with a fork. You don't want crunchy potatoes or mashed potatoes so check every 5 mins. It will take about 20-30 minutes. </li>
<li>Pour potatoes into a colander and drain well. If you're in a hurry to serve this and want it cold, you can dump them into a bowl of ice water for 5 mins and that will chill them faster. </li>
<li>While the potatoes cool down or even while they cook make the dressing. </li>
<ol>
<li>Into a small bowl add the sour cream, mustard, lemon juice/vinegar or pickle relish, salt and pepper. Stir until combined. </li>
<li>Cook and crumble up the bacon- Set aside</li>
<li>Chop the green onions, celery and dill*</li>
<li>Add the onions, celery and dill to the dressing</li>
</ol>
<li>Once the potatoes are cooled, place them into a large bowl and pour the dressing over the top. Stir until the potatoes are coated. </li>
<li>You can actually serve this warm or chilled. We had it both ways and it was delicious either way. If you like it chilled it will take about 3-4 hours to get it good and cold. This also allows the flavors to meld together. </li>
<li>Just before serving sprinkle the bacon over the top or stir it in if you're like me. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/9088488734/" style="margin-left: 1em; margin-right: 1em;" title="sour cream potato salad from buttercream lane and fact woman by Fact Woman, on Flickr"><img alt="sour cream potato salad from buttercream lane and fact woman" height="500" src="http://farm4.staticflickr.com/3756/9088488734_0c4ba08c36.jpg" width="436" /></a></div>
<br />
*Let me share my thoughts on Gourmet Garden Herbs. They come in a tube found by the fresh herbs at the grocery store and you store them in your refrigerator or freezer. Now that all my kids are gone, my husband and I can't use up a ton of fresh herbs before they go bad. It's reality. Even when my kids were all at home, I had trouble using herbs up sometimes or I'd need herbs for a recipe and wouldn't have them. I wish I'd had these. My daughter, Laura, introduced them to me. I now always have the Garlic, Basil and Dill on hand. They last about 3 months in the fridge but I do use them up faster than that. Plus bonus they don't smell up the refrigerator. They are easy and delicious, just squeeze and stir them in! They have no idea I'm talking about their product but I really do like them. Do I still buy fresh herbs- yes for some things but for everyday cooking these are so easy and taste so good! I love that!Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com2tag:blogger.com,1999:blog-3469949008610858751.post-69416160856366853512013-06-05T02:00:00.000-06:002013-06-06T12:00:40.194-06:00Summer Grilled Corn Salad with Feta <div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8906276120/" style="margin-left: 1em; margin-right: 1em;" title="Summer Grilled Corn Salad with Feta by Fact Woman, on Flickr"><img alt="Summer Grilled Corn Salad with Feta" height="336" src="http://farm8.staticflickr.com/7345/8906276120_6b3e2334a7.jpg" width="500" /></a></div>
Fresh Corn is one of my favorite things during the summer. The crisp snap as you bite into the sweet kernels just makes me happy. There's nothing like it. I always make at least 4 extra ears of corn when we have it and hope that there are leftovers. I use the leftover corn to make corn fritters for breakfast or to make a summer salad like this. Cook once and get two meals out of it is my summer montra.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8905661169/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Summer Grilled Corn Salad with Feta by Fact Woman, on Flickr"><img alt="Summer Grilled Corn Salad with Feta" height="300" src="http://farm4.staticflickr.com/3668/8905661169_0bf19d74da_n.jpg" width="400" /></a></div>
<br />
When we grill, I always grill some extra vegetables or meat for another meal. Grill while the grill is hot!! Last week I grilled stuff for that dinner, <a href="http://buttercreamlane.blogspot.com/2013/05/fennel-and-chicken-pesto-pizza-with.html" target="_blank">fennel for a pizza I wanted to make</a> and some extra vegetables for this salad.<br />
<br />
<br />
In addition to the grilled corn for this salad, I added some grilled zucchini and some cherry tomatoes. I had some feta so I threw some of that in and topped it all off with a light vinaigrette. It would have been great with some blue cheese crumbles instead of the feta and with some fresh basil chopped up but I was out!<br />
<h3>
Ingredients</h3>
<h4>
Salad</h4>
<ul>
<li>The kernels cut off of 4- 6 ears of grilled or cooked corn</li>
<li>1 zucchini cooked and cut up into small pieces</li>
<li>3/4 cup of cherry tomatoes </li>
<li>1/4 cup of chopped basil leaves- Optional</li>
<li>1/3 cup of crumbled feta or blue cheese</li>
</ul>
<div>
<h4>
Dressing- This dressing is a play on my good friend Kathy's. She makes this dressing with 2 TBS sugar for spinach and strawberry salad and it's delicious. I cut the sweetness for this corn salad but it is a great salad dressing recipe! </h4>
</div>
<ul>
<li>1/4 cup olive oil</li>
<li>2 TBS balsamic vinegar</li>
<li>1/2 tsp salt</li>
<li>1/2 tsp ground black pepper</li>
<li>1 dash of hot sauce- like Cholula</li>
<li>2 teaspoons sugar </li>
</ul>
<br />
Whisk all ingredients together and pour over the salad. This can be done ahead of time to allow the flavors to meld together.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.flickr.com/photos/36882406@N06/8905640791/" style="margin-left: 1em; margin-right: 1em;" title="Summer Grilled Corn Salad with Feta by Fact Woman, on Flickr"><img alt="Summer Grilled Corn Salad with Feta" height="336" src="http://farm4.staticflickr.com/3729/8905640791_3fc7e26120.jpg" width="500" /></a></div>
Margaret aka: Fact Womanhttp://www.blogger.com/profile/12095614958278394051noreply@blogger.com0