tag:blogger.com,1999:blog-2741540346487563222024-03-14T04:41:43.791-04:00Kathryn's Culinary KReationsWhere we discuss all things foodKathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-274154034648756322.post-74131391014376831052015-07-12T16:01:00.000-04:002015-07-12T16:08:19.697-04:00Making it workTodays post is all about making all things possible even when you don't have the right tools. <br />
For me as a cake decorator it is all about the client. Their wants and needs to make the celebration special. It is all about them, and at the end of the day my job is to create the cake as close to their expectations as possible.<br />
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When making and decorating the cake I take into consideration all the tools and equipment I might need. I'm not sure about the rest of you bakers but I do not have every single tool and gadget out there. It would be impossible. So this is where I improvise as best I can without sacrificing quality.<br />
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For instance I took 2 (Two) orders for a Bridal Shower cupcake cake. Funny how I had never done one of these before and all of a sudden I had two requests in a week. Having seen many on the internet (pinterest) I set out to make mine with just a bit of my own unique spin on them.<br />
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I decided the dress should have some extra jewelry beside the bling sash. Now because I do not have an excess of funds nor do I believe in on hit wonders I set out to make my own pearl necklace and brooch with what I had on hand. Oh! and of course they had to be edible.<br />
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Taking some old fondant and a favorite pin I proceeded to make my own mold by placing the pin in the fondant and placing it in the freezer for 5 min or so. I then popped the pin out viola my own mold. I then placed some fondant in the mold, placed that in the freezer for 5 more minutes and viola! I had a brooch I could use for my cake. The pictures below will give you the visual.<br />
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<a href="http://4.bp.blogspot.com/-mPNeW49-oLA/VaLF-2T_TZI/AAAAAAAAAl0/yinRyHez3GY/s1600/Brooch%2Bmold.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-mPNeW49-oLA/VaLF-2T_TZI/AAAAAAAAAl0/yinRyHez3GY/s320/Brooch%2Bmold.png" width="240" /></a></div>
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<a href="http://3.bp.blogspot.com/-hb0_aUCfZC4/VaLGZ9IXgKI/AAAAAAAAAl8/jWlA_Nvgtpw/s1600/fondant%2Bbrooch%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hb0_aUCfZC4/VaLGZ9IXgKI/AAAAAAAAAl8/jWlA_Nvgtpw/s320/fondant%2Bbrooch%2B1.jpg" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-7KlTMR47RBE/VaLGelHf7FI/AAAAAAAAAmE/DJr2i9OncCM/s1600/fondant%2Bbrooch%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-7KlTMR47RBE/VaLGelHf7FI/AAAAAAAAAmE/DJr2i9OncCM/s320/fondant%2Bbrooch%2B2.jpg" width="240" /></a></div>
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<a href="http://1.bp.blogspot.com/-EhWBQPo1EF8/VaLGk_yEcaI/AAAAAAAAAmM/qVAm8FRzbW0/s1600/fondant%2Bbrooch%2B3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-EhWBQPo1EF8/VaLGk_yEcaI/AAAAAAAAAmM/qVAm8FRzbW0/s320/fondant%2Bbrooch%2B3.jpg" width="320" /></a></div>
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<img border="0" height="320" src="http://4.bp.blogspot.com/-EJBCtqyvV7c/VaLGyI2lgOI/AAAAAAAAAmU/vOcsijeHVYs/s320/Brooches%2B%2528blinged%2529.png" width="240" /></div>
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The necklace used about 35 fondant balls (depending on the size of your necklace) and measured approx. 12" long before the end decoration. I even made earring to match. See the pictures below for a simple tutorial. I took simple sewing thread and made my necklace. the earring were free form.<br />
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<a href="http://3.bp.blogspot.com/--Oquf0zHapU/VaLI0dP0RyI/AAAAAAAAAm8/EPbincyY3Ww/s1600/Fondant%2Bjewels%2B%2528debbie%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--Oquf0zHapU/VaLI0dP0RyI/AAAAAAAAAm8/EPbincyY3Ww/s320/Fondant%2Bjewels%2B%2528debbie%2529.png" width="289" /></a></div>
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<a href="http://1.bp.blogspot.com/-IIFd0EQorGs/VaLInA3a09I/AAAAAAAAAm0/4z8Cllgp0wg/s1600/string%2Bof%2Bpearls%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-IIFd0EQorGs/VaLInA3a09I/AAAAAAAAAm0/4z8Cllgp0wg/s320/string%2Bof%2Bpearls%2B2.jpg" width="240" /></a></div>
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<a href="http://3.bp.blogspot.com/-7lgMiefN7K8/VaLIjFpLTtI/AAAAAAAAAms/-8GDwNrMGbo/s1600/string%2Bof%2Bpearls%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7lgMiefN7K8/VaLIjFpLTtI/AAAAAAAAAms/-8GDwNrMGbo/s320/string%2Bof%2Bpearls%2B1.jpg" width="320" /></a></div>
so there you have it. Making it work with what you've got and all things are possible.<br />
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Until next time eat well. live well<br />
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<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-22475842107562554242015-01-04T22:04:00.001-05:002015-01-04T22:32:21.866-05:00Happy 2015<div class="separator" style="clear: both; text-align: center;">
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Happy New Year everyone! May we all have a blessed healthy happy 2015.<br />
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I know it has been quite a few months since I have even written or thought about my blog; 7 months to be exact. What with the new year and all I thought this would be a good time as any to restart writing, sharing... whatever it is we do on our blogs.<br />
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I have been blessed this past year as far as cake and catering orders. Just enough clients to keep me happy baking and out of trouble. I did a few birthday cakes as well as anniversary, graduation, bridal shower and everything else in between. Soooooooooo instead to make a long story endless I just figured I would post a few of the pictures and leave it at that. One of my new year resolutions was to pay attention to my blog to look here for future posts on anything and everything food. <br />
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<a href="http://1.bp.blogspot.com/-z84UXwaq_Zs/VKoBhRIa8vI/AAAAAAAAAkc/zzsD7-EeSp8/s1600/Pig%2Bcake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z84UXwaq_Zs/VKoBhRIa8vI/AAAAAAAAAkc/zzsD7-EeSp8/s1600/Pig%2Bcake.jpg" height="190" width="200" /></a><a href="http://2.bp.blogspot.com/-ep3IGJr0RP4/VKoBmsKknMI/AAAAAAAAAkk/ym0SbCccfLA/s1600/smash%2Bcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ep3IGJr0RP4/VKoBmsKknMI/AAAAAAAAAkk/ym0SbCccfLA/s1600/smash%2Bcake.JPG" height="200" width="150" /></a></div>
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<a href="http://4.bp.blogspot.com/-igocHJa7pFM/VKoBTn7FJ1I/AAAAAAAAAkU/yvWcBflnfXg/s1600/Marine%2BRetirement%2Bcake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-igocHJa7pFM/VKoBTn7FJ1I/AAAAAAAAAkU/yvWcBflnfXg/s1600/Marine%2BRetirement%2Bcake.JPG" height="200" width="150" /> </a></div>
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<a href="http://3.bp.blogspot.com/-03PmswIKDiM/VKoDli3xWII/AAAAAAAAAlA/tKAD4trm8yQ/s1600/Wine%2BBottle%2BCake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-03PmswIKDiM/VKoDli3xWII/AAAAAAAAAlA/tKAD4trm8yQ/s1600/Wine%2BBottle%2BCake.JPG" height="200" width="150" /></a></div>
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These are just a few of my favorites look for more from me in 2015. </div>
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Until then eat well live well.</div>
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-12848322026495266332014-04-22T17:43:00.001-04:002014-04-22T17:56:36.500-04:00The Minion CakeJust wanting to share a cake I made for my niece's birthday. She is such a fan of the minions and Despicable Me that all she wanted was a cake of Tim or Kevin her two favorite characters.<br />
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Loving a challenge I jumped right in and volunteered to make this for her, even though I had never made a character cake. I shy away from them as you need to get them spot on as everyone knows that the character looks like. Having said that I decided to give it a go.<br />
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I baked 3 layers of 6" cake then in a stainless steel bowl placed some batter in, that would be the top of his head. Good stacked and buttercream coated we were off and running. I will mention that I stuck a skewer right in the middle of the cake being sure to go all the way to the bottom; this would give stability to the cake and make sure that even if it swayed a bit it would not topple over.<br />
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Now it was time for the hard or more difficult task. Covering and decorating this cake. I had watched tutorial after tutorial on making a minion cake and felt ready to tackle the task. I rolled, covered, stuck down and glittered everything I was supposed to and after 6 1/2 hours we I had a minion cake I was proud of. See if you do not agree. <br />
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I took pictures and keep looking at it. He is just so darned cute. I am hoping my niece is happy with her cake. (I trust she will be). It was truly made out of blood sweat and love.<br />
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So here he is my Minion Cake.<br />
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<a href="http://1.bp.blogspot.com/-t232HZqr1pc/U1blLlQwgWI/AAAAAAAAAjI/Fv7yCJYWcIQ/s1600/Minion+Cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-t232HZqr1pc/U1blLlQwgWI/AAAAAAAAAjI/Fv7yCJYWcIQ/s1600/Minion+Cake.JPG" height="320" width="240" /></a></div>
Hope you like him . Feel free to leave a comment below<br />
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Until tomorrow eat well. Live wellKathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-67663295340770365712014-03-30T20:07:00.001-04:002014-03-30T20:07:55.604-04:00Home made GranolaOk I'm in. Home made granola a deliciously delightful treat, snack, meal .......<br />
I had seen this recipe via Ina Garten (The Barefoot Contessa) and thought wow that looks delicious and really easy to make. So when I was asked to include some granola in a wedding breakfast basket I thought here is my chance to use the recipe.<br />
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It is easy, a one pot wonder as we say because all the ingredients go into one bowl then you bake it in 1 pan and 45 minutes later you have this great granola that you can put in your cereal mix into your yogurt or just put in a baggie and you have an instant snack. <br />
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Thank you Ina Garten you have done it again.<br />
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Please note that the add ins can be suited to your particular tastes. Add or subtract the fruit, nuts as you wish. <br />
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Here is how it all comes together<br />
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 6;">
<b><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Ingredients<o:p></o:p></span></b></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">4 cups
old-fashioned </span><a href="http://www.foodterms.com/encyclopedia/rolled-oats/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">rolled oats</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 cups
sweetened shredded coconut<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">2 cups
sliced almonds<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">3/4 cup </span><a href="http://www.foodterms.com/encyclopedia/vegetable-oils/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">vegetable oil</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1/2 cup good
honey<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 1/2 cups
small diced dried apricots<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 cup small
diced dried figs<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 cup dried </span><a href="http://www.foodterms.com/encyclopedia/cherry/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">cherries</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 cup dried
cranberries<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">1 cup
roasted, unsalted cashews<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 6;">
<b><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Directions<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Preheat
the oven to 350 degrees F.<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Toss
the oats, coconut, and almonds together in a large bowl. Whisk together the oil
and honey in a small bowl. Pour the liquids over the oat mixture and stir with
a wooden spoon until all the oats and nuts are coated. Pour onto a 13 by 18 by
1-inch </span><a href="http://www.foodterms.com/encyclopedia/jelly-roll-pan/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">sheet pan</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">. Bake, stirring
occasionally with a spatula, until the mixture turns a nice, even, golden
brown, about 45 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">Remove
the </span><a href="http://www.foodterms.com/encyclopedia/granola/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">granola</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;"> from the oven and allow to
cool, stirring occasionally. Add the </span><a href="http://www.foodterms.com/encyclopedia/apricot/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">apricots</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">, figs, cherries, </span><a href="http://www.foodterms.com/encyclopedia/cranberry/index.html"><span style="color: blue; font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">cranberries</span></a><span style="font-family: "Cambria","serif"; font-size: 12pt; mso-ascii-theme-font: major-latin; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-hansi-theme-font: major-latin;">, and cashews. Store the
cooled granola in an airtight container<o:p></o:p></span></div>
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Delicious! Enjoy! if you make this please leave me a comment saying how much you enjoyed it and if you changed any of the ingredients.<br />
<br />
Until tomorrow eat well, live well<br />
<br />
<br />
Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-38889445462122556892014-03-30T01:17:00.000-04:002014-03-30T01:17:00.439-04:00Butternut Squash Mashed PotatoesStill on the hunt for new and different vegetable side dishes. Something that does not include roasting or steaming (not that there is anything wrong with either method). <br />
<br />
Looking through my refrigerator full of veggie choices I picked up a Butternut Squash and thought mashed potatoes, that's different. Something I hardly ever make since I am not a big potato fan (I much prefer rice as a starch). I believe I'm on to something so lets get started.<br />
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Here is what you will need:<br />
<br />
1 butternut squash peeled deseeded and diced <br />
1 diced red onion<br />
2 cloves garlic chopped<br />
1 apple (I used a pink lady but any firm cooking apple will do) peeled and diced<br />
salt -pepper to taste<br />
1/2 tsp. ground ginger<br />
1 tbsp. poultry seasoning<br />
4oz. Colby jack cheese shredded<br />
1/2 cup chicken broth<br />
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Start by sautéing the onion and garlic in a small bit of oil. Season with salt and pepper and cook until soft and translucent. Set aside to cool. In the meantime place butternut squash in a pot of water and boil until soft (about 10 minutes). At about the 8 minute mark toss in the diced apple and continue cooking. I wanted the apple to cook but still retain just a bit of its crunch. Drain the butternut squash apple mixture then return to the pot.<br />
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Add the onion garlic mixture, ginger and poultry seasoning.<br />
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With a emersion blender puree the mixture. Add up to 1/2 cup of chicken broth if the squash is too thick. I did not puree the mixture smooth I like a bit of texture to my "mashed potatoes" but that is entirely up to you. Make it as smooth or as chunky as you like.<br />
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Now fold in most of the cheese (leave a bit for topping.) until it is melted. Place in a baking dish. Sprinkle the remaining cheese over the top and if you like add a little bit of bread crumbs to the topping as well.<br />
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Place in a 350 degree oven and bake for 15-20 minutes just until the cheese melts and get a bit golden. <br />
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Now I did not get a picture of the finished product as my family dug in before I could snap one but you get the idea.<br />
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It turned out to be a hit. Soft and creamy yet still with a bit of texture as the apples were a little crisp and there were some chunks of squash. I was pleased as I attained a delicious healthy dish without adding a bit of butter or cream. Score one for me. Oh and I was pretty pleased with myself because I had found yet another new use for Butternut Squash.<br />
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Hope you give this one a try. If you do please leave me a comment saying that you did and if you enjoyed it as much as my family did.<br />
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Until tomorrow eat well, live well<br />
<br />
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I am not sure when this hate-hate relationship with pizza began but it has been with me for at least 45 years or so.<br />
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Don't get me wrong, I love pizza dough, sauce, cheese and any or all the topping one might put onto a pizza, just not all together. There is something about the combination that leaves me, well with a bad stomach. I don't care who makes it I just don't like it. <br />
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Having said that I was in Italy for quite a few years and while I was there I must admit I did have pizza a few times. Over there the pizza crust is paper thin the toppings are sparse and the Italians eat their pizza with a fork and knife. I was swayed a bit but not to the degree where I could say I had found a new love in eating pizza.<br />
<br />
But I digress as we are talking about the love of pizza. Here is a pizza I came up with filled with all my favorite things. Broccoli Rabe, prisutto and cheese. How could you go wrong. Its basically a broccoli rabe sandwich so whats not to love. <br />
<br />
Here's what you need:<br />
<span style="font-family: Calibri;">1 store bought pizza dough (or your favorite home made recipe)</span><br />
<span style="font-family: Calibri;">5 oz. Philadelphia Italian cheese & Herb cooking
cream</span><br />
<span style="font-family: Calibri;">1 small head sauted broccoli rabe</span><br />
<span style="font-family: Calibri;">1 tbs olive oil (for broccoli rabe sauté)</span><br />
<span style="font-family: Calibri;">2 cloves garlic chopped (for broccoli rabe sauté)</span><br />
<span style="font-family: Calibri;">Salt –pepper (for broccoli rabe sauté)</span><br />
<span style="font-family: Calibri;">4 oz. Italian prosciutto</span><br />
<span style="font-family: Calibri;">4 oz. pignoli nuts</span><br />
<span style="font-family: Calibri;">1-2 tbs olive oil (for drizzle on pizza)</span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Directions:</span><br />
<span style="font-family: Calibri;">Preheat your oven to 500 degrees</span><br />
<span style="font-family: Calibri;">In a skillet saute broccoli rabe with 1tbsp olive oil
& 2 cloves chopped garlic salt and pepper until wilted. Set aside to cool.</span><br />
<span style="font-family: Calibri;">Spread pizza dough out to fit a 12 pizza pan.</span><br />
<span style="font-family: Calibri;">Drizzle with olive oil.</span><br />
<span style="font-family: Calibri;">Layer (frost) 5 -6 oz. cooking cream onto pizza crust</span><br />
<span style="font-family: Calibri;">Top with broccoli rabe, prosciutto and pignoli nuts.</span><br />
<span style="font-family: Calibri;">Place in 500<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">°</span> oven 10 min cooking until dough is
crisp and browned.</span><br />
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<span style="font-family: Calibri;">What you will have is the crispiest most delicious pizza that will convert any pizza hating critic.</span></div>
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<span style="font-family: Calibri;">Hope you enjoy this as much as I did. </span></div>
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<span style="font-family: Calibri;">Leave me a comment letting me know if you tried this,</span></div>
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Until tomorrow eat well, live well.<br />
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-9440711671989447892014-03-13T13:36:00.000-04:002014-03-13T13:36:30.515-04:00Stuffed Acorn Squash CupsToday's post is all about breaking out of the same old same old veggie side dishes for dinner. Getting in the produce aisle and looking for inspiration. These cute acorn squash just jumped out and said "pick me pick me!" I couldn't resist thinking I could use them as individual little vessels for a meal. They are just the right size for a single serving, and their cup like shape would hold just about anything I wanted to stuff into them. Yup they were coming home with me.<br />
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Here are the ingredients I put together for their filling. You can modify any or all the ingredients to suit your needs. Even add some ground meat to the mix and viola! An entire meal in one fell swoop. Don't we love that being as busy as we all are these days. I love to cook but sometimes I do not want or have the time to spend all day in the kitchen.<br />
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2 small acorn squash<br />
1 clove garlic, minced<br />
1/2 onion ,diced<br />
1/2 stalk celery, small diced<br />
handful of fresh or frozen cranberries and raisins<br />
salt, pepper, ginger, nutmeg and cinnamon to taste (I hardly ever measure these ingredients)<br />
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Sautéed the garlic, onion and celery until just translucent. Set aside.</div>
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Onto those cutie squashes. Cut the tops off the squash and save to the side. I also removed a bit of the bottom (so they stand flat in the baking dish).Remove the seeds and any membrane. Hollow out so you have a nice well so to speak where you can place your stuffing mixture. Season with salt and pepper. Any extra squash meat can be chopped up and tossed into the stuffing mixture.<br />
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Now return your cooked veggies back to the stovetop and add the cranberries, raisins, seasonings and because I thought it would be extra delish added some par cooked rice. Heat through just until the cranberries start to pop and everything starts to come together as one.<br />
Cool the stuffing mixture so you can handle it and divide equally among the acorn squash.<br />
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Don't they look great. Now add a bit of water to the bottom of the baking dish, cover with foil and bake in a 350 degree oven for 30-40 minutes. You can check doneness by piercing the side of the squash with a knife. If it slides in easily they are good to go. <br />
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Hope you try this soon. Leave me a comment and let me know if you did.<br />
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Until tomorrow eat well, live well<br />
<br />
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-25705638195239446942014-03-09T19:59:00.002-04:002014-03-09T20:03:00.874-04:00Sausage Egg Pie<span style="font-family: Arial, Helvetica, sans-serif;">Todays recipe <strong><u><span style="color: #cc0000;">"Sausage Egg Pie"</span></u></strong> is a sure hit, soon to be favorite with family, friends, just about anyone you serve it to. I have found from personal experience that it is especially a favorite among the men. Maybe because it is so hearty yet light (If that makes any sense)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"> I even shared the recipe with my sister who has 5 growing boys and they repeatedly asked her to make it. To this day it is still one of their favorite breakfasts.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">A while back I owned and operated a small café where I developed this recipe to put on my Brunch Menu. From the first time I served it to the last, customers raved about it and recommended it to other customers. It is versatile in that it can be served hot or room temperature, I'm told it is good even right out of the fridge. You can eat it sitting down or out of hand for an on the go breakfast.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It even freezes well.(But I bet you wont have any leftovers). Just cut it up place a square in an airtight freezer bag. When you are ready to serve microwave it for a minute or two on defrost, and you are good to go</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Having sung all it's praises (Did I mention it makes a great appetizer, just cut it up into smaller squares) lets get to the recipe.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">To make Sausage Egg Pie you will need:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb Italian sausage removed from casing (you can use turkey sausage)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup biscuit mix</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 oz mix cheddar and Swiss cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp spicy brown mustard</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp dried sage</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 eggs, slightly beaten</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt & pepper to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span><br />
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<span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven 350°.<o:p></o:p></span></span><br />
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<span style="font-size: 12pt;"><o:p><span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Grease 2 qt casserole dish<o:p></o:p></span></span></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;">Cook sausage in a large skillet over medium high heat until no longer pink. Drain</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;">In large bowl mix sausage & remaining ingredients</span></div>
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<span style="font-size: 12pt;"><o:p><span style="font-size: 12pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Pour into casserole dish.<o:p></o:p></span></span></o:p></span></div>
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<span style="font-size: 12pt;">Bake uncovered for 45-50 min<o:p></o:p></span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;"><o:p>Remove from the oven and let cool just a bit before slicing. Then cut into squares.</o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;"><o:p>I used to serve the Sausage Egg goodness with either a side salad or fresh fruit. Either way it is quite and enjoyable meal.</o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;"><o:p>Hope you give this a go. It's so fast and easy to put together it could be what's for breakfast tomorrow morning. You can make it tonight refrigerate then bake it off in the morning. See it's versatility goes on and on.</o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: 12pt;"><o:p> Please leave me a comment if you do try it and tell me how much your family loved it!</o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Until tomorrow eat well, live well.</span><br />
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<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-68242511946291209912014-03-06T22:40:00.000-05:002014-03-07T16:28:56.874-05:00D.I.Y. Cake Ball, Small Desserts BoardSometimes when I am designing ,creating a cake the hardest part for me is the cake board. I can agonize over the look of it for hours. I know that first and foremost it is all about the cake but the board can make or break your design. It is the presentation platter if you will and it if it's not correct or unfinished it can take away from the beauty of your cake. It is supposed to compliment even make your cake pop.<br />
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So many times I have made my own cake boards. This way I have complete control, plus it is way less expensive than purchasing a finished board. I hate spending a gazillion dollars on something that is going in the trash. I would rather put my money into the cake. <br />
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Having said all that I was asked to make some small desserts for a wedding shower and happily agreed. I was going to make my famous Oreo cookie cake balls and pound cake petit fours. Great now how was I going to transport them to the venue with out having them slip and slid all over. No matter what I put them on they would not make the trip and I was not able to box them then set them up once they got to the function. What to do........ Here is what I came up with and how I did it. I am pretty pleased with my self. <br />
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Maybe someone has already done this but I haven't seen it so I am going to take full credit until someone tells me other wise.<br />
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<a href="http://4.bp.blogspot.com/-A82LR4Lrxxo/Uxk0ygA_MmI/AAAAAAAAAeQ/6xL967_CJrc/s1600/cake+board+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A82LR4Lrxxo/Uxk0ygA_MmI/AAAAAAAAAeQ/6xL967_CJrc/s1600/cake+board+11.JPG" height="259" width="320" /></a></div>
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Here is what you will need: (most of these items were purchased at the dollar store)<br />
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Foam core board<br />
Box cutter<br />
Ruler - pencil<br />
Glue gun and sticks<br />
Lollipop sticks<br />
Scissors<br />
Skewer<br />
Mini cupcake liners<br />
Straight Pin<br />
Wilton Color Mist (I do not have an airbrush)<br />
Ribbon<br />
Doily<br />
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<a href="http://1.bp.blogspot.com/-3Z5ZhdKY2Ps/Uxk7TaWjsiI/AAAAAAAAAfI/gdUFo9HO_bI/s1600/Cake+Board+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-3Z5ZhdKY2Ps/Uxk7TaWjsiI/AAAAAAAAAfI/gdUFo9HO_bI/s1600/Cake+Board+1.JPG" height="240" width="320" /></a></div>
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First measure your board to fit however many mini desserts you have made. In my case I had 42 (Yup it's not an even no. I know) so I counted out 6 across by 7 down and leaving a small boarder on each end cut the board to size.<br />
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<a href="http://3.bp.blogspot.com/-Za4Pt1w67_4/Uxk4pHRV7JI/AAAAAAAAAeY/3iKpc-N7Pgo/s1600/cake+board+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Za4Pt1w67_4/Uxk4pHRV7JI/AAAAAAAAAeY/3iKpc-N7Pgo/s1600/cake+board+2.JPG" height="240" width="320" /></a></div>
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Next I decorated my board. This is completely up to you. I placed a cut doily on the board and used the Wilton Color Mist to make the decorations. This was really just as a bit of a dress up as you really are not going to see the board until the desserts are all gone.<br />
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<a href="http://1.bp.blogspot.com/-tsI-Kar0wVA/Uxk5WJveXQI/AAAAAAAAAeg/4sJ5uBA-qO8/s1600/cake+board+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-tsI-Kar0wVA/Uxk5WJveXQI/AAAAAAAAAeg/4sJ5uBA-qO8/s1600/cake+board+3.JPG" height="240" width="320" /></a></div>
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<a href="http://1.bp.blogspot.com/-DAg4REhniUE/Uxk5bkb1omI/AAAAAAAAAeo/2krpg0Cn9U0/s1600/cake+board+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-DAg4REhniUE/Uxk5bkb1omI/AAAAAAAAAeo/2krpg0Cn9U0/s1600/cake+board+4.JPG" height="240" width="320" /></a></div>
Next I took the lollipop sticks and measured approx. 1/4 inch and cut them up into little pegs if you will. Then I placed the cupcake liners back onto the board and with a straight pin marked where each peg would go.<br />
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<a href="http://3.bp.blogspot.com/-_XQ8EGroVv8/Uxk6bYWKhYI/AAAAAAAAAe4/4YhML0nFpUk/s1600/cake+board+6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-_XQ8EGroVv8/Uxk6bYWKhYI/AAAAAAAAAe4/4YhML0nFpUk/s1600/cake+board+6.JPG" height="240" width="320" /></a></div>
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<a href="http://3.bp.blogspot.com/-8Pml5mwr2Tw/Uxk6BazGXsI/AAAAAAAAAew/55Ktn6Cy0wk/s1600/cake+board+5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8Pml5mwr2Tw/Uxk6BazGXsI/AAAAAAAAAew/55Ktn6Cy0wk/s1600/cake+board+5.JPG" height="320" width="240" /></a></div>
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On to attaching the pegs. Place a small amount of glue at the end of each cut lollipop stick and attached it to the board wedging it into the board making sure it is secure.<br />
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<a href="http://2.bp.blogspot.com/-2xkj4AZetKw/Uxk66o_e6QI/AAAAAAAAAfA/GWMCl7XQwsU/s1600/cake+board+7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2xkj4AZetKw/Uxk66o_e6QI/AAAAAAAAAfA/GWMCl7XQwsU/s1600/cake+board+7.JPG" height="240" width="320" /></a></div>
To finish hot glue a coordinating color ribbon to the edges of the board. Make a small hole into each cupcake liner and place them back onto the pegs. <br />
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<a href="http://4.bp.blogspot.com/-A82LR4Lrxxo/Uxk0ygA_MmI/AAAAAAAAAeQ/6xL967_CJrc/s1600/cake+board+11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-A82LR4Lrxxo/Uxk0ygA_MmI/AAAAAAAAAeQ/6xL967_CJrc/s1600/cake+board+11.JPG" height="259" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-92pAzySSMSQ/Uxo5_CuQvGI/AAAAAAAAAfo/lf--_pigHwU/s1600/gabby+cake+balls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-92pAzySSMSQ/Uxo5_CuQvGI/AAAAAAAAAfo/lf--_pigHwU/s1600/gabby+cake+balls.JPG" height="240" width="320" /></a></div>
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I finished it off with some flowers and viola a portable cake board ready for my cake balls or petit fours, or whatever small dessert I wanted to make. I can wrap this and not worry that my desserts are going to shift or move they are secure. I can deliver and present my desserts in one shot. <br />
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I think this is a little different then just a regular tray or platter and there are no worries; at the end you can just toss the board in the trash. I think its professional yet practical. <br />
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Feel free to leave a comment. I would love to know what you think, or if you would give this a try. <br />
I welcome ideas as to how you would make this board work for you.<br />
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Until tomorrow eat well live well.<br />
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com3tag:blogger.com,1999:blog-274154034648756322.post-36303727012776969532014-03-01T23:39:00.002-05:002014-03-01T23:48:47.742-05:00Stuffed Zucchini BoatsToday's post is about trying to take a not so exciting (yet good for you) vegetable and giving it a bit of a kick. I like zucchini don't get me wrong but I do tire so of just sautéing or baking it. I thought I would stuff it but with what. <br />
I began to search my cupboards for inspiration and came upon a jar of Pumpkin Butter that I had never given a second look. Great I would use this with the zucchini and began to build the rest of the<br />
dish around it. Would it work, or better yet taste good? Well I was about to find out.<br />
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Here is a list of the ingredients <br />
2 med sized zucchini sliced in half lengthwise<br />
small red onion diced<br />
stalk of celery diced<br />
1/4 red pepper diced<br />
3 cloves garlic (I like garlic)<br />
2-3 tablespoons pumpkin butter<br />
1/2 tsp. nutmeg<br />
salt and pepper to taste<br />
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Start by sautéing your onions, celery, red pepper and garlic in a saute pan with olive oil.Season with salt and pepper. Cook over medium heat until the veggies begin to soften.<br />
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Hollow out your cut zucchini boats chop the flesh up and add to the rest of the veggies in the sautee pan. Cook until tender. Remove from the heat and allow to cool to the touch.</div>
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Once the mixture is cooled a bit transfer it to a bowl and add your pumpkin butter and nutmeg. Mix all the ingredients well and stuff into each zucchini boat.<br />
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Next prepare your breadcrumb topping by mixing 1/2 cup shredded Colby jack cheddar and 1/2 cup breadcrumbs together. Sprinkle over each zucchini boat.<br />
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Place in a 350 degree oven and bake covered with tin foil for 20 min. Remove the tin foil and return to the oven for another 10 min to finish cooking and melt the cheese topping a bit.<br />
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Plate and enjoy! I was pleasantly surprised at how well this dish turned out. The pumpkin butter added a bit of sweetness while the nutmeg was just a hint of hmmmmmm what is that. The crunchy topping was just the ticket as the cheese gave the zucchini the sharpness it needed.<br />
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All in all I would say success, as I accomplished what I set out to do. Take a familiar vegetable and give it a surprising new taste. <br />
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The zucchini boats were accompanied by a simple salad and a turkey meatloaf. Yummy.<br />
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Please feel free to leave your comments. Let me know what you think of the recipe if you give it a try.<br />
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visit my facebook page <a href="http://www.facebook.com/culinarykreations">www.facebook.com/culinarykreations</a><br />
follow me on pinterest <a href="http://www.pinterest.com/krez10/">http://www.pinterest.com/krez10/</a><br />
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Until tomorrow eat well live well.<br />
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-77793191750611598562014-02-22T19:30:00.001-05:002014-02-22T19:30:59.132-05:00Dinner for TwoI was contacted the other day by a client who was looking for a simple healthy yet tasty meal for her and her mate. She wanted to keep it light but it needed to satisfy and she was open to any and all suggestions. There really isn't any food she didn't like no restrictions as far as veggies or protein so after a few more minutes of discussion we came up with this delightful meal.<br />
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Roasted Butternut Squash with Cod Fish and Dill.<br />
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Here's how it came together. <br />
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Once I had the butternut squash peeled and deseeded. I diced it, added an apple, sweet red onion, ginger cinnamon and fresh cranberries. <br />
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Once everything was prepped it is ready for the oven. Baked at 375degrees for 30-35 min it would make a lovely vegetable side dish.</div>
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Now onto the cod. I like fish in it's simplest form. I want to taste the fish not any sauce or breading (maybe it's just me) so I decided to season with salt, pepper, garlic power, dill and a touch of lemon. Drizzled with a touch of oil it too is ready to bake.<br />
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I placed it in the same 375degree oven at the half way mark of the butternut squash dish and soon they would both be ready for service. <br />
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35 minutes later this is what we are rewarded with. Pure YUM!!!!!!!!!!!!!!!!<br />
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Who says healthy has to be boring. <br />
The client was thrilled and that's what counts the most.<br />
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Until tomorrow eat well, live well.<br />
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Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-11061150800967966842014-02-17T22:40:00.000-05:002014-02-17T22:40:33.212-05:00Facebook 100 "Likes" GiveawayI recently created a Business page on Facebook "Culinary KReations" in the hopes of attracting more clients. It has been a bit of a slow start and I always hate to beg for anything, but as I watched other business pages reach 1,000 even up to 20,000 "likes for their pages, I did what any other smart businesswoman would or should do. I traded a "Giveaway" for likes. <br />
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I attempted to entice everyone and anyone to like, share and repost my Culinary KReations page.<br />
Once I reached my first 100 "likes" I would pick a Lucky Liker to receive a box of sweet treats from<br />
me to show my appreciation. <br />
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Well it worked and I am happy to say I am up to 128 likes. Horray!!!!!!!!!!!<br />
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Ok here is what the winner received.<br />
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Oreo cookie cake pops<br />
Vanilla Cakes with peanut butter and jelly filling, topped with vanilla buttercream<br />
A bag of Red Velvet popcorn.<br />
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The winner was delighted with her treats and now hopefully she will spread the word about Culinary KReations and how delicious their sweet concoctions are. Perhaps she will place a future order. <br />
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So if you are reading this post please hop on over to my facebook page <a href="https://www.facebook.com/CulinaryKReations">https://www.facebook.com/CulinaryKReations</a> and give it a like.<br />
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Oh, here is a picture of the sweets the winner received.<br />
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Feel free to leave a comment<br />
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Until tomorrow eat well, live well<br />
Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-77215998905641721962014-02-15T15:03:00.002-05:002014-02-15T15:05:23.509-05:00Gabriella's Bridal Shower CakeToday's post is a bit of a toot my own horn post. I was asked (by my best friend in the whole wide world) to make a wedding shower cake for her daughter (who is like my own).I was both flattered and scared at the same time. I wanted this cake to be special and something that would make her happy.<br />
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My girlfriend is the easiest client in the world. I was told I could do what ever I wanted she only requested two things<br />
1.The cake be chocolate.<br />
2. It had to have a shoe on it.<br />
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A while back I posted about the shoe cake I created in December for a 70th Birthday Party.<br />
My girlfriend so loved the shoe topper she wanted me to make one for her cake.<br />
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Ok we are good to go.<br />
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I got the invite for the shower and low and behold there was a pair of black high heeled shoes with a red sole. My wheels began to turn. Since the cake had to be chocolate I could make the shoe out of black chocolate and line the sole in red modeling chocolate. Done! Now onto the cake design.<br />
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The Bride to be is a bit traditional loves pearls, lace, ruffles so I needed to incorporate all that into her cake; while still keeping it clean and simple. I had seen so many cakes with draping and have always found it to be beautiful and elegant so that's what I decided my cake would have on it. Now draping is usually made out of fondant, but since she (the bride to be) is not so fond of fondant I chose to make the draping and flowers out of modeling chocolate. This is my decorating medium of choice, personally I think it tastes better (it's chocolate right!) As for the cake, well of course it was dark chocolate fudge with chocolate ganache filling and frosting. <br />
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Time to put it all together. Here is what I came up with.<br />
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2-tier dark chocolate fudge cake<br />
Black chocolate ganache filling and frosting.<br />
Red Modeling chocolate flowers, draping embellished with pearls. <br />
All chocolate high heeled shoe.<br />
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I was pretty pleased with how it turned out. My girlfriend was thrilled and the bride to be had everything she wanted in a cake. <br />
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Here is a picture of The Wedding Shower Cake.<br />
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Please feel free to leave a comment.<br />
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Follow me on FB <a href="http://www.facebook/CulinaryKreations">www.facebook/CulinaryKreations</a><br />
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Until tomorrow eat well live well.Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-20861189119028503482014-02-11T22:47:00.000-05:002014-02-11T22:49:00.825-05:00A Healthy Delicious MealWe are 7 weeks into the New Year and I am desperately trying to keep my resolution to eat healthy.<br />
Some days I win some days not so much. I have always loved fresh veggies and incorporate them into my daily dinner but sometimes I get bored with the same old same old.<br />
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Today I was grocery shopping and decided to try a veggie I was not so familiar with. Acorn Squash.<br />
I am well acquainted with zucchini and the summer squashes, even spaghetti squash has replaced regular pasta in my home, but have not really tried the sweeter squashes. I decided today is the day.<br />
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I prepared it for the oven, deciding that roasting it would bring out it's best flavors. So I began to peel it remove the seeds and diced it up adding, garlic, red onion a touch of EVOO and ginger. Then I began to think what else would pair nicely and complement this dish. I added an apple and some fresh cranberries. Not only did it look good it smelled great and it wasn't even done yet.<br />
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I placed it in a 450 oven and roasted it for 25-30 minutes turning occasionally. My reward was a tender sweet-savory vegetable dish that excited my taste buds. I highly recommend this dish. Simple yet flavorful.<br />
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I will definitely make Acorn Squash again. Next time I think I'll stuff it with meat and bake it in individual cups, but that's another post. <br />
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To round out my meal a simple piece of salmon (also delicious) and a salad. Now that's what I call a healthy yet satisfying meal.<br />
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Here's a picture (not the best photo, I'm working on my photography skills) <br />
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Until tomorrow eat well live well.Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-42553027513289403132014-02-07T12:49:00.002-05:002014-02-07T12:49:48.203-05:00Ranch Cream cheese Roll-ups<span class="userContent"><div class="text_exposed_root text_exposed">
I take no credit for this recipe (it belongs to <a data-hovercard="/ajax/hovercard/page.php?id=111065157857&extragetparams=%7B%22directed_target_id%22%3A0%7D" href="https://www.facebook.com/thepioneerwoman">The Pioneer Woman - Ree Drummond</a>) but I had to share these delicious bites as they have become a fan favorite, plus they are a snap to put together. </div>
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2 lbs. softened cream cheese<span class="text_exposed_hide">...</span><span class="text_exposed_show"><br /> 1 packet dry ranch dressing<br /> black pepper<br /> chopped green and red peppers (approx. 1/2 c ea.)<br /> 1 chopped scallion<br /> 8 flour tortillas</span></div>
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<span class="text_exposed_show"><br /> In a large mixing blow blend the first 5 ingredients.<br /> Take a tortilla and spread some of the cream cheese mixture in the middle then roll it up to make a tight wrap. Repeat with the remaining tortillas. Take each tortilla wrap and cut into slices. (I got 6 out of each wrap depending how large you make the slices)<br /> Refrigerate until ready to eat then bring to room temp and enjoy!</span></div>
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<span class="text_exposed_show">Until tomorrow eat well live well. :)</span></div>
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</span>Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-37258717783281367942014-02-04T13:41:00.000-05:002014-02-11T21:28:58.725-05:00The Topsy Turvey CakeEver since the first time I saw the Topsy Turvey I was intrigued, mystified, confused. How could a cake so lopsided not fall over. When I baked my cakes and they were not so straight I prayed to the cake Gods. But to make a cake as unbalanced as this on purpose? Who does this?<br />
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Well I was determined to make one of these cakes and set out to find it's secrets.<br />
That meant (to me anyway) a youtube tutorial. Someone somewhere had to have made this cake and made a video of it. <br />
Well to my delight there were plenty of instructions on how to create a topsy turvey cake. I found that the concept was easy enough. You bake a cake stack it like you normally would then cut into the top on a diagonal, flip it over and viola you have a cake with a slanted top. Now you cut a hole in the top the size of your next layer cake (ie. 10", then 8", 6".....) and you place that next layer directly in the hole or resting place. There the cake is secure as it really is laying flat it only looks like its falling over. (it's all a big illusion.) The more the layers the more it looks topsy turvey.<br />
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Ok I was ready. The next cake order I got I was going to convince the client they wanted a topsy turvey cake. I was armed and ready, unafraid, this cake was not the boss of me. I decided on a three layer cake. It just so happen to be a Dr. Seuss cake so the top layer was going to be the Cat in the Hat's hat. (The hat I decided was going to be made out of RKT. (Rice Krispy Treats) This just to insure the weight was no too heavy in case my cake really was going to fall over.<br />
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I am pleased to announce that the cake came great (I only had a couple of brain freezes) lost the concept a few times but in the end all went well. The client was happy as was I. <br />
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These cakes are not only fun but fun to make. <br />
See if you don't agree<br />
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Until tomorrow eat well. Live well.<br />
<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-74615985696402519202014-01-24T09:51:00.001-05:002014-02-11T21:30:10.587-05:00Topping CupcakesWho doesn't love a cupcake. Its just sweet bite of cake that is just enough to satisfy. <br />
A delicious hand held treat that appeals to both young and old. <br />
Who are we kidding a cupcake is good but for most (well me anyway) its all about the frosting. <br />
The cupcake is just a vehicle for what ever you want to put on top. That's the real star of the show.<br />
So many toppings to choose from, chocolate, vanilla, creamcheese. The list goes on and on. <br />
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Now, let's take that cupcake and frosting and go one step further into cupcake toppers. With these tiny decorations you can make your cupcakes suitable for any occasion. I love to work in modeling chocolate for my decorations. This yummy medium just kicks my cupcakes into overdrive. Its easy to work with but even better it tastes great!. <br />
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Once you try modeling chocolate you will be hooked. Its so easy and inexpensive to make that you'll wonder why you never tried it before. It works as well if not better than fondant in my humble opinion. Try it and see if I'm not telling the truth.<br />
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The recipe is as follows<br />
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1 lb. candy melts<br />
1/3- to 1/2 cup light corn syrup (Karo)<br />
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<span style="font-family: "Calibri","sans-serif"; font-size: 12pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">Microwave
chocolate at 30 second</span> <span style="font-family: inherit;">intervals until melted. Add Karo and stir until
just incorporated</span> </span>. <br />
and pliable. Don not over stir. Wrap chocolate in plastic wrap and set aside to cool and come together. Preferably overnight. <br />
After 24 hours take your modeling chocolate and knead it a bit to soften. Now you are ready to create anything you can think of. It molds, holds it shape an
is very forgiving. It will also last quite a long time. Store it in an airtight container and you are good to go.<br />
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Here are just a few of the cupcake toppers I have made for holidays past and those to come. They took very little effort and brought joy to many.<br />
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Until tomorrow eat well live well<br />
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<a href="http://4.bp.blogspot.com/-vLMRjmEL1xM/UuJ7UlDGOjI/AAAAAAAAAX4/PaxZmDjVOQQ/s1600/Holly+Berry+Cupcakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-vLMRjmEL1xM/UuJ7UlDGOjI/AAAAAAAAAX4/PaxZmDjVOQQ/s1600/Holly+Berry+Cupcakes.jpg" height="200" width="150" /> Holly Berry</a></div>
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<a href="https://3.bp.blogspot.com/-C7BnJZ1oXpI/UuJ7doN69aI/AAAAAAAAAYI/9jpn_QLaAAs/s1600/wreath+cupcake+toppers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-C7BnJZ1oXpI/UuJ7doN69aI/AAAAAAAAAYI/9jpn_QLaAAs/s1600/wreath+cupcake+toppers.jpg" height="200" width="150" /> Wreaths</a></div>
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<a href="http://4.bp.blogspot.com/-RfPkzWomec8/UuJ7mQj_tpI/AAAAAAAAAYY/oY5QfGmhTiI/s1600/Shamrocks.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-RfPkzWomec8/UuJ7mQj_tpI/AAAAAAAAAYY/oY5QfGmhTiI/s1600/Shamrocks.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RfPkzWomec8/UuJ7mQj_tpI/AAAAAAAAAYY/oY5QfGmhTiI/s1600/Shamrocks.JPG" height="200" width="150" />Shamrocks</a></div>
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<a href="http://2.bp.blogspot.com/-DSpBOFEDjdo/UuJ7ijA3smI/AAAAAAAAAYQ/arl1VEuE0r4/s1600/Valentine's+Day+Toppers.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DSpBOFEDjdo/UuJ7ijA3smI/AAAAAAAAAYQ/arl1VEuE0r4/s1600/Valentine's+Day+Toppers.JPG" height="200" width="150" /></a></div>
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Now mind you I do not usually work with fondant. Actually this would be my first time so I sat with youtube and watched video after video on how to apply it smooth it and make my cake look great. These videos are invaluable to me I learned so much. I then purchased a chocolate shoe mold and I was ready to go.<br />
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I worked for two days on my cake and when I was finished I was pretty proud with the results. The zebra layer worked as well as I hoped and even my first attempt at the quilting layer (While not perfect) really gave me an extra boost of confidence. Here's a picture of the finished product. <br />
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"The Shoe Cake" <br />
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Even better the client was thrilled and has since ordered another cake. Ok I am on my way!!!!!!!!!!!<br />
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So now you see if you really love to do something and put aside your fears the world is yours. Just remember you have to BELEIVE you can do it.<br />
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Until tomorrow eat well, live well<br />
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<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-38981412612281761272014-01-20T14:47:00.000-05:002014-02-11T21:32:04.565-05:00Spaghetti Squash and Meat Balls<div class="separator" style="clear: both; text-align: center;">
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<span itemprop="description">A healthy alternative to traditional pasta spaghetti squash is as satisfying as it is tasty. Your family will love this and ask for it time and again.</span><br />
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Ingredients: </span></h3>
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1 medium to large spaghetti squash </div>
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For the meatballs: (Yield approx 12 meat balls) </div>
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1 lb ground turkey meat </div>
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Salt and pepper to taste </div>
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1/2 tsp garlic powder </div>
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1/2 tsp onion powder </div>
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1/2 tsp dried parsley </div>
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For the Sauce: </div>
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cans 2- 8oz no salt tomato sauce </div>
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8 oz water </div>
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1/2 tsp salt </div>
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1/4 tsp ground pepper </div>
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1 tsp Italian seasoning </div>
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1/2 tsp garlic powder </div>
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1/2 tsp onion powder </div>
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1/4 -1/2 tsp dried basil (according to taste)*** if using fresh 4-5 leaves*** </div>
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* dash red pepper flakes (optional)</div>
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Directions</div>
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Pierce squash intermittently with a fork. Place whole in large pot of boiling water.</div>
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Cover. Boil approximately 25-30 min or until fork pierces skin easily. </div>
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When done remove from water cool to touch. </div>
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Cut squash lengthwise and remove all seeds and first layer of squash strands.</div>
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(They will be darker yellow and usually attached to seeds). </div>
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Take fork and lengthwise scrape strands to form spaghetti. </div>
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The squash will do this naturally. Place in bowl and keep warm.</div>
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Place all ingredients for meatballs in bowl and mix until just combined.</div>
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Roll mixture into 12 balls.</div>
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While squash is boiling in another pot place all ingredients for sauce. </div>
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Add meatballs. Cook on medium heat 5 minutes. Turn down to simmer</div>
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cook covered another 5-10 minutes.</div>
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Stir gently once or twice careful not to break up meatballs</div>
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Note**If sauce thickens too much add more water a bit at a time readjust seasonings.</div>
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Transfer spaghetti squash to serving platter.</div>
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Sauce the squash, top with meatballs, garnish with either fresh or dried parsley.</div>
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Serve with a garden salad and home made lemon or vinaigrette dressing ENJOY!!!!!!!!!!! </div>
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<b>Cooks note:</b></div>
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Alternately you can slice the spaghetti squash in half</div>
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and roast on a baking sheet face down in the oven for approximately 30 minutes</div>
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Until tomorrow eat well live well</div>
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</span><br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-90845854786353684942014-01-20T14:23:00.002-05:002014-01-20T14:49:27.493-05:00Happy New YearIts been a long while since I last posted anything to my blog. To make a long story endless, I have been busy taking care of my mom 24/7 but I have finally gotten it together and decided the New Year would be a good time to get back into the things I love doing. <br />
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So hopefully I will be posting on a regular basis. Sharing ideas and gaining new insite.<br />
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Happy 2014 until then eat well live well.<br />
Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-47384260656029462092014-01-20T13:57:00.001-05:002014-01-20T13:57:48.339-05:00Pancake Illusion Cake with Suspended Syrup Bottle - a Cupcake Addiction ...<iframe allowfullscreen="" frameborder="0" height="270" src="//www.youtube.com/embed/qCrBX4h5lJ4" width="480"></iframe> This was just too cool not to share on my blog. This woman is amazing. Subscribe to her channel and see what I mean. Happy BakingKathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-79315868454531463792011-09-07T14:33:00.003-04:002011-09-07T14:40:12.156-04:00Dinner in an Instant<a href="http://3.bp.blogspot.com/-_Yn8ccl3-UQ/Tme5EKDF9iI/AAAAAAAAAVc/gVf3Liafx20/s1600/Turkey%2BSausage%2Bover%2BCreamy%2BLentils.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 234px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5649687738627520034" border="0" alt="" src="http://3.bp.blogspot.com/-_Yn8ccl3-UQ/Tme5EKDF9iI/AAAAAAAAAVc/gVf3Liafx20/s320/Turkey%2BSausage%2Bover%2BCreamy%2BLentils.jpg" /></a> It's Crunch Time Entree week in the continuing Real Women of Philadelphia Cooking contest. This week we are challenged to create a dinner in 30 minutes using only 5 ingredients and of course cream cheese. This week we are asked to use the Cooking cream which I LOVE because it does all the work for you. I chose the Italian cheese and herb flavor and paired it with lentils and turkey sausage.<br />Here is the recipe I hope you try it for your family meal.<br /><br />This is a quick and delicious meal that will satisfy any hungry family. Since the cooking cream does all the work for you, with all the herbs and spices dinner can be on the table in an instant.<br /><br />5 oz Philadelphia Brand Italian Cheese & Herb<br />1 cup lentils<br />½ cup celery diced<br />½ cup carrots diced<br />1 package turkey sausage<br />Salt-pepper to taste<br /><br />In a 5quart pot bring water to a boil. Add lentils, carrots and celery cook until al dente. (About 25min)<br />While lentils are cooking in large sauté pan cook sausage until no longer pink (15 min). Remove from pan set aside.<br />Drain lentils, place back in sauce pan, add the cooking cream. Stir until cooking cream melts and is heated through.<br />Place lentils on a serving platter, top with turkey sausage.<br />Garnish with parsley if desired.<br />Enjoy!<br /><br />Until tomorrow eat well live wellKathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com2tag:blogger.com,1999:blog-274154034648756322.post-75252767434829265852011-08-22T22:17:00.009-04:002011-08-22T22:29:20.792-04:00Italian Rice Balls<a href="http://3.bp.blogspot.com/-mKM73yBVrQk/TlMN9MjlWWI/AAAAAAAAASE/qKDskRmBF70/s1600/Italian%2BRice%2BBalls%2B%25282%2529.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 290px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643870103019018594" border="0" alt="" src="http://3.bp.blogspot.com/-mKM73yBVrQk/TlMN9MjlWWI/AAAAAAAAASE/qKDskRmBF70/s320/Italian%2BRice%2BBalls%2B%25282%2529.jpg" /></a> It's week 5 in the Real Women of Philadelphia Cooking Contest. Congratulations to all the winners so far. Each winning recipe has been awarded $500.00 and a chance to get their winning recipe in the RWoP Cookbook Season2. I am working towards being one of them.
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<br />Ok It's INTERNATIONAL Appetizer week. We are challenged to get passports in hand and
<br /><div>create an appetizer inspired by another country. For me this is a no brainer. While I love lots of other countries appetizers my heart belongs to ITALY and this particular recipe has been in my family for forever. I just tweaked it a bit with the addition of Philadelphia Brand cream cheese and dare I say it was even a bit creamier and more delicious then ever. I am hoping its a $500.00 winner; nevertheless it is a winner in my family!</div>
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<br /><div>Recipe follows hope you enjoy.
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<br />Italian Rice Balls
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<br />These delicious little bites have been in my family forever. They are the most requested most loved appetizer. Family and strangers gobble them up. There is never enough no matter how many I make. The addition of the cream cheese in the rice balls as well as the dipping sauce just put them over the top. Yum!
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<br />1 cup cooked hot plain white rice
<br />6 oz cream cheese (softened and divided)
<br />8 oz shredded mozzarella cheese
<br />¼ tsp garlic powder
<br />1 egg (slightly beaten)
<br />1 handful parmesan cheese
<br />5 basil leaves chopped
<br />Salt pepper to taste
<br />Italian Panko bread crumbs
<br />8oz of your favorite marinara sauce (homemade or store bought)
<br />Vegetable oil for frying
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<br />Cook rice according to package directions. Drain, do not rinse.
<br />Place in a large mixing bowl and add 4 oz cream cheese along with the next 6 ingredients. Stir to incorporate & cheeses are melted.
<br />Form into bite size balls. Coat in the bread crumbs. Set aside.
<br />In a 2 quart sauce pot heat ½ cup of oil. You will know it’s ready when you insert a wooden spoon handle side in and the oil bubbles around it.
<br />Fry the rice balls 2 by 2 until golden brown and crispy. Drain on paper towels.
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<br />For the sauce: in a sauce pot heat your marinara along with the remaining 2 oz of cream cheese until hot and bubbly. Add a dash of pepperoncino if desired for a little kick.
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<br />Prep time :30 min
<br />Cook time: 20 min
<br />Total time: 50 min
<br />Yield : 30 rice balls </div>
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<br /><div>Until tomorrow Eat well live well</div>
<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-39166110540840622042011-08-20T16:19:00.006-04:002011-08-20T16:38:44.313-04:00Working to your best ability<a href="http://1.bp.blogspot.com/-cf5Vk4g3U_o/TlAXRPPqoOI/AAAAAAAAAR8/i2uvew4-0-s/s1600/Congratulations%2BJacquelyn%2B2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643035918012686562" border="0" alt="" src="http://1.bp.blogspot.com/-cf5Vk4g3U_o/TlAXRPPqoOI/AAAAAAAAAR8/i2uvew4-0-s/s320/Congratulations%2BJacquelyn%2B2.jpg" /></a> I was commissioned to make a cake for a young woman who is about to start a new chapter in her life. She is off to college and her family and friends are giving her a party to wish her well.
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<br />She had a simple request yellow cake with buttercream icing. No fancy flavors no foofy fondant just straight up and down yellow on white.
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<br />Ok so its all about the client and off I went to give her what she wants. Easy enough request, my cakes baked nicely and my buttercream has just enough sweetness and vanilla flavor to please this purist.
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<br />Now, the decorations. Ok here is where I can really show my stuff and when I began to think
<br />of all the things I could do to decorate, it occured to me keep it simple but elegant. All she requested was Pink soooooooo. I know all the cakes out there that have edible decorations but I am still a novice (I am practing, practing) and sometimes I frustrate myself because I cannot deliver the level I am satisfied with. I am not too proud to take outside help.
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<br />I think these silk flowers are a nice touch to this cake. They give the cake just enough so that it has a WOW! factor. I am pleased and proud to present this to my client.
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<br />I have stopped beating myself up and go with what I know will work for me. Until I get better at edible flower decorations this is the way to go.
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<br />I hope she enjoys. I had a good time making this for her.
<br />Good luck to you Jacquelyn your future is bright
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<br />Until tomorrow eat well live well
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<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0tag:blogger.com,1999:blog-274154034648756322.post-5908475287403651862011-08-15T20:37:00.005-04:002011-08-15T20:43:16.728-04:00Impressive Desserts<a href="http://4.bp.blogspot.com/-88EZy9W-nOA/Tkm741rBm5I/AAAAAAAAARk/mGWrV6gvOs4/s1600/Little%2BBlack%2BDressed%2Bto%2BImpress%2BDessert%2BShells.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 228px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5641246593412864914" border="0" alt="" src="http://4.bp.blogspot.com/-88EZy9W-nOA/Tkm741rBm5I/AAAAAAAAARk/mGWrV6gvOs4/s320/Little%2BBlack%2BDressed%2Bto%2BImpress%2BDessert%2BShells.jpg" /></a>
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<br />
<br /><div>This week in the Real Women of Philadelphia Contest is most everyone's favorite. DESSERT!</div>
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<br /><div>We are now challanged to create an IMPRESSIVE DESSERT. Here is my submission and how it came about. Do you think it's a $500.00 winner? I sure hope so.</div>
<br />Little Black Dressed to Impress Dessert Shells
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<br />
<br />When challenged with creating an IMPRESSIVE DESSERT I thought about all the fancy desserts I had either eaten, seen or made. Then I thought about going to fancy parties and what makes the best impression.”The Little Black Dress”. It’s simple, elegant, always correct and can be dressed up to wow. From that came these dessert shells. Simple ingredients dressed up to IMPRESS.
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<br />6 oz Philadelphia Brand Cream Cheese
<br />2 Heaping tablespoons peanut butter
<br />2 tablespoons strawberry jelly
<br />2 tablespoons confectioners’ sugar
<br />2 capfuls vanilla extract (divided)
<br />2 cups semi sweet chocolate chips
<br />1 ¾ cups heavy whipping cream
<br />6 store bought ready- made dessert shells
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<br />In a 3 quart heavy bottom sauce pot scald heavy cream until sides begin to bubble.
<br />Do not boil. Remove from heat and add chocolate chips and 1 capful vanilla. Let stand 3-5 minutes.
<br />Then stir until chocolate and cream are incorporated to create a shiny pourable ganache´.
<br />Place in a large measuring cup, set aside to cool.
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<br />Meanwhile in a large mixing bowl beat cream cheese, peanut butter, jelly, sugar and 1capful vanilla until fluffy. Spoon into dessert shells (mound it up); place filled dessert shells on a wire rack over a large baking sheet. Put in the refrigerator for 15 min to set up.
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<br />Remove dessert cups from fridge and pour cooled ganache´ over each shell making sure to cover completely. Add any topping you like for garnish (peanuts, strawberries, raspberries…) and a small piece of mint.
<br />Place back in the refrigerator for 30 minutes until ganache´ has hardened. Serve and Enjoy!
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<br />Until tomorrow eat well live well!
<br />Kathrynhttp://www.blogger.com/profile/08187335684180894677noreply@blogger.com0