tag:blogger.com,1999:blog-74242888483202324592024-03-13T13:04:46.411-07:00Loving FoodEmily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.comBlogger133125tag:blogger.com,1999:blog-7424288848320232459.post-42514276829378994782016-03-13T08:28:00.003-07:002016-03-13T08:28:45.048-07:00best rolls....quick, yummy, and easy! http://www.somethingswanky.com/quick-bread-dough/Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-11163883932893458312016-03-13T08:28:00.001-07:002016-03-13T08:28:11.431-07:00cinnamon rolls...my go to! <br />
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http://www.somethingswanky.com/cinnamon-rolls/Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-4023585411406845632015-11-13T11:33:00.003-08:002015-11-13T11:33:40.619-08:00Berry Cobbler<b>For 5 cups berries</b><br />
<br />
Filling<br />
5 cup berries<br />
3/4 cup sugar<br />
3 tsp corn starch<br />
4 pats of butter<br />
dash of salt<br />
<br />
topping<br />
1 1/4 cups flour<br />
1 1/4 cup sugar<br />
1 stick softened butter<br />
dash or salt<br />
1 tsp vanilla<br />
<br />
<b>For 8 cups berries</b><br />
<br />
Filling<br />
8 cups berries<br />
1 1/4 cup sugar<br />
1 1/2 TB corn starch<br />
dash of salt<br />
6 pats of butter<br />
<br />
Topping<br />
2 cups flour<br />
2 cups sugar<br />
14 TB softened butter<br />
dash of salt<br />
2 tsp vanilla<br />
<br />
-mix fruit and sugar, corn starch, and salt in either a greased 9x9 or a 9x13 pan. place pats of butter on top.<br />
-place in oven and bake at 350 degrees for 15 minutes.<br />
-mix the topping ingredients together into a nice crumble<br />
-remove berries from oven and gently stir then sprinkle the top with the crumble topping<br />
-return to oven and bake at 375 degrees until topping is golden brown and the berries are bubbling and hot<br />
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<br />Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-14718148600776844212015-11-13T11:13:00.001-08:002015-11-13T11:13:10.147-08:00Pumpkin Pie 1 15oz. canned pumpkin<br />
1 14oz. sweetened condensed milk<br />
2 eggs<br />
1 TB pumpkin pie spice<br />
Deep dish pie crust<br />
<br />
preheat oven to 425 degrees<br />
place pie shell on a foil lined cookie sheet<br />
mix pie mix and pour into pie shell<br />
place pie oven and bake for 15 minutes<br />
reduce temperature to 350 degrees and bake 40 more minutes<br />
cool on wire rackEmily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-57291516593624966372015-08-02T09:14:00.001-07:002015-08-02T09:14:09.807-07:00Hawaiian Butter Mochi Cake<div style="background-color: white; line-height: 1.25; margin: 0px 0px 10px; padding: 0px 0px 0px 10px;">
<span style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">So I have been really bored in my life lately...I am one of those that has to be doing something challenging or I get restless...I have to be working hard or I get depressed. So in an effort to feel more fulfilled I have started Culture Nights at our house. Once a month we eat, learn, listen to music, dance, and look at maps and stuff of a different culture. To kick it off I am doing Hawaiian culture first...it is summer after all! This is a classic cake from Hawaii that I happened to have all the ingredients in my cupboard for. A+ for ease! </span></span></div>
<h5 style="background-color: white; font-family: Meddon, cursive; font-size: 22px; font-weight: 300; line-height: 1.25; margin: 0px 0px 10px; padding: 0px 0px 0px 10px;">
<span style="line-height: 1.25;">Ingredients:</span></h5>
<div style="background-color: white; font-family: Times, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.4375px; margin-bottom: 25px; padding: 0px;">
3 1/2 cups sweet rice flour (Mochiko) - I buy this on Amazon<br />2 1/2 cups sugar<br />2 tablespoons baking powder<br />5 eggs<br />1.5 teaspoons vanilla extract<br />2 cans evaporated milk<br />1 can coconut milk<br />1 stick butter (melted)</div>
<h5 style="background-color: white; font-family: Meddon, cursive; font-size: 22px; font-weight: 300; line-height: 1.25; margin: 0px 0px 10px; padding: 0px 0px 0px 10px;">
Instructions:</h5>
<div style="background-color: white; font-family: Times, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.4375px; margin-bottom: 25px; padding: 0px;">
1. Preheat your oven to 350 degrees. Grease a 9 x 13″ pan. Whisk together the sweet rice flour, sugar, and baking powder in a large bowl. Set aside.</div>
<div style="background-color: white; font-family: Times, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.4375px; margin-bottom: 25px; padding: 0px;">
2. Beat the eggs and vanilla extract together until smooth. Add the evaporated milk, coconut milk, and butter and beat on low until combined.</div>
<div style="background-color: white; font-family: Times, Arial, Helvetica, sans-serif; font-size: 15px; line-height: 23.4375px; margin-bottom: 25px; padding: 0px;">
3. Slowly add the flour mixture to the wet ingredients, beating on low the whole time, until all the ingredients are incorporated and the mixture is smooth. Bake for 50 minutes. Cool completely on a wire rack. Use a plastic knife to cut into small pieces.</div>
Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-67599814779494730582015-08-02T09:03:00.003-07:002015-08-02T09:03:24.183-07:00Hawaiian Style Slow Cooker Kalua Pork<div align="center" class="MsoNormal" style="text-align: center;">
<b>Hawaiian Style Slow
Cooker Kalua Pork</b><o:p></o:p></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<div class="MsoNormal">
Hawaiian Style Slow Cooker Kalua Pork. Easy to prepare and
no hands on cooking make this pork recipe a breeze to make and turns out
perfect every time.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
1 4-6 lb pork shoulder or Boston butt roast<o:p></o:p></div>
<div class="MsoNormal">
1 Tbsp liquid smoke, Hickory flavor is best<o:p></o:p></div>
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2-3 tsp red Hawaiian Sea salt (for a smaller roast, 2-3 tbsp
for a larger)***<o:p></o:p></div>
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Banana leaves - optional (I personally don't use them)<o:p></o:p></div>
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<br /></div>
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<b>Instructions<o:p></o:p></b></div>
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Wash and pat dry the pork roast and place in the slow cooker<o:p></o:p></div>
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Pierce all over with a fork, pour the liquid smoke evenly
over the roast and sprinkle liberally with the sea salt.<o:p></o:p></div>
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Place the lid of the slow cooker on and set the time for
8-12 hours on LOW.<o:p></o:p></div>
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Check at about 8 hours for doneness. If not done let go the
full 12 hours, checking every hour.<o:p></o:p></div>
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Either remove the pork from the pot and shred with a fork
and return to pot or shred in the pot when its done. You can remove some of the
liquid and shred then add some back in to keep the pork from drying out.<o:p></o:p></div>
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<br /></div>
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<b>Notes</b><o:p></o:p></div>
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1.If using banana leaves, which can be found at any Asian
grocery store, place some leaves in the bottom of the pot reaching up the
sides. Place the roast on top of the leaves, then add the liquid smoke and salt
and wrap tightly with the leaves tucking them back under the roast. you can tie
with cooking twine if wanted but its not necessary if the leaves are wrapped
tightly enough. Cook the same as a non wrapped roast. This will give the pork
more of a Lau Lau style flavor. 2.The reason the roast is pierced with a fork
is to get the flavor from the salt and smoke deep into it, it won't dry it out.
There is no extra liquid needed since this is made in a covered crock pot. 3.If
making in an oven instead, place the roast on a large piece of foil, pierce all
over, add the liquid smoke and salt and wrap tightly with foil, place in a
roasting pan and pour ¼ water in the pan. Roast at 325 deg F for about 5 hours
for 3lbs of pork shoulder, and longer for bigger pieces up to 8 hours. Checking
every 30 min for doneness This is excellent with sticky rice, sweet potatoes or
steamed veggies like bok choy or cabbage. !</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
**** I have had so many comments on
the amount of salt used and my typos regarding tsp/Tbsp. IF the roast is
smaller, 4-6lbs use less salt, 2-3 TSP (tsp) as in teaspoons. UP to a
tablespoon if desired. If you have a larger roast say up to 10lbs use 1-3 TBSP
as in tablespoons. The only seasoning the roast gets is from the salt and I
personally like to err on the side of saltier. If you don't want it as salty,
use less. Another way to keep the fat amount down is to trim the roast before
placing it in the crock pot, or once the roast is getting close to done, drain
as much of the fat out as you can ( I use a ladle and a measuring cup) and
reserve the liquid, then shred the pork and add some of the liquid back into
keep it from drying out.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
- See more at: http://www.pineappleandcoconut.com/recipes/hawaiian-style-slow-cooker-kalua-pork/#sthash.BpGLitcy.dpuf<o:p></o:p></div>
Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-69954415779786575982015-01-12T07:17:00.000-08:002015-08-02T09:02:31.859-07:00Horchata - Stew's favorite drink<div class="MsoNormal">
</div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;">Served this a party this weekend. It was a big hit. </span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><b style="font-size: 9pt;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$41:0" /></b>
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$42:0" style="white-space: pre-wrap;">1 c. rice</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$43:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$44:0" style="white-space: pre-wrap;">1 quart milk</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$45:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$46:0" style="white-space: pre-wrap;">1/2 c. sugar</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$47:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$48:0" style="white-space: pre-wrap;">1 tsp. vanilla</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$49:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$50:0" style="white-space: pre-wrap;">1/2 tsp. cinnamon</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$51:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$52:0" style="white-space: pre-wrap;">ice cubes</span></span><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$53:0" style="white-space: pre-wrap;" />
<br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$55:0" style="white-space: pre-wrap;" />
<span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;">Soak rice in hot tap water overnight. </span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;"><br /></span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;">The next day, drain
rice. Place 1/2 cup rice and 1 cup milk in blender. Blend until rice is finely
ground. Add 1 cup milk, 1/4 cup sugar, 1/2 tsp. vanilla and 1/4 tsp. cinnamon.
Blend thoroughly. Strain liquid through fine sieve into a pitcher. Repeat with
remaining ingredients. </span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;"><br /></span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;">Let it sit over night to let all the fine grainy rice fall to the bottom. </span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;">To serve, pour into a new pitcher without stirring so all the fine rice powder stays in the old pitcher. pour over ice cubes.</span></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; font-family: Helvetica, sans-serif; line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$56:0" style="white-space: pre-wrap;"> Makes 6
servings.</span></span></span><span style="color: #17375e; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #17375E; mso-style-textfill-fill-colortransforms: lumm=75000; mso-style-textfill-fill-themecolor: text2; mso-themecolor: text2; mso-themeshade: 191;"><o:p></o:p></span></div>
Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-35134538456682623362015-01-12T06:53:00.004-08:002015-01-12T07:23:59.090-08:00Tres Leches Cake<div style="text-align: center;">
<b><span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></b></div>
<div style="text-align: left;">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;">The idea of tres leches was always better to me then the reality. But once upon a time I did eat a tres leche that was worth eating. Recently I was throwing a fiesta and I wanted to make that once upon a time really </span><span style="line-height: 18.3999996185303px;">actually</span><span style="line-height: 115%;"> good tres leche cake. I got the recipe from the wonderful baker and what do you know its my favorite </span><span style="line-height: 18.3999996185303px;">because</span><span style="line-height: 115%;"> its </span><span style="line-height: 18.3999996185303px;">gringo</span><span style="line-height: 115%;"> style lol. This is yummy! Enjoy! </span></span></span></div>
<span style="background-color: white; line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><b><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$5:0" /></b>
</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$6:0" style="white-space: pre-wrap;">1 yellow cake mix</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$8:0" style="white-space: pre-wrap;">1/3 c. oil</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$10:0" style="white-space: pre-wrap;">3 eggs</span></span></span></span><br />
<span style="background-color: white; line-height: 18.3999996185303px;"><span style="font-family: Arial, Helvetica, sans-serif;">2/3 cup water</span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18.3999996185303px;">1 tsp rum extract</span><br />
<br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$12:0" style="white-space: pre-wrap;">Bake cake according to box baking directions - but as a general rule mix and pour into</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$12:0" style="white-space: pre-wrap;">greased 9X13 pan, bake at 350 degrees for 33-38 min, etc.</span></span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$15:0" style="white-space: pre-wrap;" /></span><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$16:0" style="white-space: pre-wrap;">1 c. heavy cream</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$18:0" style="white-space: pre-wrap;">1 c. milk</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$20:0" style="white-space: pre-wrap;">1 can sweetened condensed milk</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$22:0" style="white-space: pre-wrap;">1 tsp. rum extract, diluted with water to equal 1/3 c.</span></span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18.3999996185303px; white-space: pre-wrap;"><br /></span><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$24:0" style="white-space: pre-wrap;">Mix together. When cake has cooled 5 min., pierce cake with</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$24:0" style="white-space: pre-wrap;">fork and pour milk mixture over entire cake very slowly. Refrigerate 3 hours.</span></span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$27:0" style="white-space: pre-wrap;" /></span><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$28:0" style="white-space: pre-wrap;">1 cup whipping cream</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$30:0" style="white-space: pre-wrap;">1 tsp. rum extract</span></span></span><br /><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$32:0" style="white-space: pre-wrap;">1/2 tsp. vanilla</span></span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$34:0" style="white-space: pre-wrap;">powdered sugar to taste</span></span></span></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$35:0" style="white-space: pre-wrap;" /></span><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$36:0" style="white-space: pre-wrap;">Beat until stiff. Spread over cake. Serve or refrigerate until ready to serve. </span></span></span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 115%;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial;"><span data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$36:0" style="background-color: white; white-space: pre-wrap;"><br /></span></span></span></span>
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<br />
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$11:0" /></span></span>
<span style="line-height: 115%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br data-reactid=".33.$mid=11420553894667=284b9cb6e4e45609305.2:0.0.0.0.0.0.$end:0:$23:0" style="white-space: pre-wrap;" /></span></span>
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<!--[endif]--></span>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-21173132783456461832015-01-12T06:06:00.002-08:002015-01-12T07:22:09.281-08:00Harry Potter Theme Park Copy Cat Butterbeer<div class="MsoNormal" style="background: white;">
<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10.5pt; line-height: 16.8pt;">This was the recipe put out by AP, FoxNews,
and just about every other site after the </span></span><b style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 10.5pt; line-height: 16.8pt;">Wizarding World of Harry Potter</b><span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10.5pt; line-height: 16.8pt;"> park
opened. I have altered it a tiny bit. Their </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">butterscotch</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> recipe was not very good so I used my tried and true butterscotch recipe which is delicious. I also chilled the soda after being the </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">fridge</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> over night even by by putting it in the </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">freezer</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> for a half an hour before mixed it and serving it. At the park reviews say it is almost slushy in </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">consistency</span><span style="font-size: 10.5pt; line-height: 16.8pt;">. That sounded </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">really</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> yummy so I tried to get it as cold as possible. Its sweet no doubt but it was yummy and really fun to try out. The kids loved it. </span></span></div>
<div class="MsoNormal" style="background: white; line-height: 16.8pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<br /></div>
<div class="MsoNormal" style="background: white;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 12.7272720336914px; line-height: 20.7999992370605px;"><b>Ingredients</b></span></span></div>
<ul type="disc">
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup packed light brown sugar</span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">8 TB butter (1 stick) </span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup heavy cream</span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 TB light corn syrup</span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla extract</span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10.5pt; line-height: 16.8pt;">1/2
teaspoon rum extract</span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup heavy cream</span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">2 liters of cream soda</span></span></li>
</ul>
<ol start="1" type="1">
<li class="MsoNormal" style="background: white;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: 10.5pt; line-height: 16.8pt;">Make the </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: 13.63636302948px; line-height: 22.4000015258789px;">butterscotch</span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10.5pt; line-height: 16.8pt;"> sauce. </span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: 13px; line-height: 20.7999992370605px;">Cook the brown sugar and butter in a medium sauce pan over med-high heat stirring often. Cook until the mixture bubbles and becomes lighter in color about 3 - 5 minutes. Off the heat slowly add the cream while whisking the mixture. Mix until smooth. Stir in the corn syrup. vanillia, and run </span><span style="font-size: 12.7272720336914px; line-height: 20.7999992370605px;">extract</span><span style="font-size: 13px; line-height: 20.7999992370605px;">. Cool to room temperature. </span></span><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10.5pt; line-height: 16.8pt;"> </span></span></li>
<li class="MsoNormal" style="background: white;"><span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: 10.5pt; line-height: 16.8pt;">In
a medium bowl, combine 2 tablespoons of the butterscotch sauce and 3/4 cup of heavy cream. Use an electric mixer to beat until just
thickened, but not completely whipped, about 2 to 3 minutes.</span></li>
<li class="MsoNormal" style="background: white;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 10.5pt; line-height: 16.8pt;">Scoop large spoonfuls of the </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">remaining</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> butterscotch </span><span style="font-size: 13.63636302948px; line-height: 22.4000015258789px;">sauce</span><span style="font-size: 10.5pt; line-height: 16.8pt;"> into large cups that you will be serving the drink in and set aside. </span></span></li>
<li class="MsoNormal" style="background: white; color: #222222; line-height: 16.8pt; mso-list: l1 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: 10.5pt;"><span style="font-family: Arial, Helvetica, sans-serif;">To
serve, add 1/4 cup of cream soda to each glass with the butterscotch sauce, then stir to
combine. Then fill each glass nearly to the top with additional
cream soda, then spoon the butter scotch whipped topping over each. serve and enjoy. </span></span></li>
</ol>
Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-74748766555998217892014-03-06T15:58:00.002-08:002014-03-06T15:58:20.087-08:00Sticky Toffee PuddingI made this for Christmas dinner to sort of pay homage to our English heritage. It was a huge hit. I love caramel. So I loved it. The kids even loved it. Its is rich and perfect for the holidays. Enjoy. also I made it eggless because I cant have eggs so my changes are next to the original.<br />
<br />
<b>Ingredients </b><br />
<br />
Pudding:<br />
2 cups pitted dates (I bought the already chopped dates)<br />
3/4 cup dark spiced rum (I just used water)<br />
1 tsp. Vanilla extract<br />
3 1/2 cups all-purpose flour<br />
1 TB baking powder<br />
1/2 tsp. ground cinnamon<br />
1/4 tsp salt<br />
2 cups brown sugar<br />
1 stick butter, at room temperature, plus extra for baking dish<br />
3 eggs (I used canned pumpkin 1/4 cup for each egg)<br />
<br />
Toffee Sauce:<br />
3 sticks butter<br />
1 1/2 cups brown sugar<br />
1/2 brandy (I used water)<br />
1 TB vanilla extract<br />
Heavy cream, for whipped topping<br />
<br />
<b>Directions</b><br />
Preheat the oven to 350 degrees F. Butter a 9 by 13 inch baking dish.<br />
<br />
For the pudding:in a small saucepan, combine the dates, rum and 3/4 cup water. Bring the liquid to boil, reduce to a simmer and simmer for 5 to 7 minutes. Remove the pan from the heat and ass the vanilla extract. Let the liquid cool, and then puree the dates with their liquid in a food processor. Reserve.<br />
<br />
Sift together the flour, baking powder, cinnamon and salt.<br />
<br />
Combine the brown sugar and butter in a large mixing bowl using a handheld mixer on medium-high speed. Beat the butter and sugar together until they are a homogeneous mixture. beat in the eggs one at a time. Gently mix in the flour mixture in thirds over a low speed. Stir in the date puree.<br />
<br />
Transfer the batter to the prepared baking dish and bake in the oven for 35 minutes.<br />
<br />
For the toffee sauce: Make this while the pudding baking. Combine the butter, sugar, brandy and 1/4 cup water in a medium saucepan. Bring the mixture to a simmer, whisking frequently. Cook the sauce until it thickens to a sauce consistency, about 15 minutes.<br />
<br />
To finish the pudding: Remove the pudding from the oven and let it cool for about 10 minutes. using a skewer or chopstick, poke hole in the pudding about every inch or so. Pour half the toffee sauce over the cake and let it soak in for at least 20 minutes.<br />
<br />
Serve the pudding in a warm pool of the remaining sauce, Garnish with whipped cream and if you are like me a scoop of ice cream.<br />
<br />Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-66609783173598228332011-08-29T11:06:00.000-07:002011-08-29T11:27:39.533-07:00The Banana Cake that Stole the ShowSo I made this on a whim because I had a ton of over ripe bananas and I needed something to take to our ward picnic. It made a ton and I am glad it did they were a big hit and I had over five different people ask for the recipe...the problem is that I changed the recipe. I was careful to write down the changes I made but then the paper got thrown away. Bummer. So this is what I think I did if I remember correctly, which I am pretty sure I am remembering this right. Enjoy!
<br />
<br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3><span style="font-weight: bold;">Cake </span>
<br /> <ul><li class="plaincharacterwrap ingredient"> 1 cup butter, softened</li><li class="plaincharacterwrap ingredient"> 2 cups white sugar</li><li class="plaincharacterwrap ingredient"> 2 eggs</li><li class="plaincharacterwrap ingredient"> 1 cup sour cream</li><li class="plaincharacterwrap ingredient"> 1 TB vanilla extract</li><li class="plaincharacterwrap ingredient"> 3 cups all-purpose flour</li><li class="plaincharacterwrap ingredient"> 2 teaspoon baking soda</li><li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li><li class="plaincharacterwrap ingredient"> 2 generous cups mashed ripe bananas</li></ul><span style="font-weight: bold;">Frosting</span><ul><li class="plaincharacterwrap ingredient">1 cup salted butter, softened
<br /></li><li class="plaincharacterwrap ingredient">2 -4 TB sour cream
<br /></li><li class="plaincharacterwrap ingredient">1/2 package of cream cheese, softened</li><li class="plaincharacterwrap ingredient">1 1/2 tsp vanilla
<br /></li><li class="plaincharacterwrap ingredient">powdered sugar to liking
<br /></li></ul></div> <div style="border-top: 1px #ccc dotted; width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). Grease two 10x15 inch jellyroll pans. </span></li><li><span class="plaincharacterwrap break"> In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pans. </span></li><li><span class="plaincharacterwrap break"> Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting with the cream cheese frosting.(mine took 20 minutes)</span></li><li><span class="plaincharacterwrap break">While the cake is cooling mix the frosting. With a standing mixer cream the cream cheese until smooth, then add the butter, when that is all smooth and getting whipped nicely add the sour cream and the vanilla sour cream. Whip until light and fluffy.
<br /></span></li><li><span class="plaincharacterwrap break">While the mixer is going slowly add the powdered sugar. Keep adding it until it is the the consistency you like best. I think I adjusted the frosting a little with a bit more sour cream to give it a bit more creamy taste and a bit more tang. I like my frosting fluffy but still thick enough to hold its shape.
<br /></span></li><li><span class="plaincharacterwrap break">When the cake has cooled completely frost it and then refrigerate them until you want to serve it...not necessary but something about a cold banana cake is just delightful on a hot summer day. This is a great recipe to feed a crowd. The cake is light and fluffy but has a rich taste and the frosting is a hybrid of butter cream and cream cheese frosting. Yum.
<br /></span></li></ol> </div>
<br />Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-75504836663887441432011-05-25T19:20:00.000-07:002011-05-25T19:21:31.304-07:00Magnolia bakery Chocolate Frosting<div class="ingredients"> <h2 class="sprite icon-ingredients line-behind">Ingredients</h2> <ul class="ingredients" id="ingredients-140312"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-½ cup Unsalted</span><span itemprop="name"> Butter</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name"> Milk</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">9 ounces, weight</span><span itemprop="name"> Semisweet Chocolate, Melted And Cooled To Lukewarm (See Note)</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon Vanilla</span><span itemprop="name"> Extract</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2-¼ cups Powdered</span><span itemprop="name"> Sugar, Sifted</span></span></li></ul> <div class="prep-instructions"> <h2 class="sprite icon-instructions line-behind">Preparation Instructions</h2> <p>In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.</p> <p>Yields enough frosting for a 9-inch 2-layer cake or about 2 dozen cupcakes.</p> <p>Note: To melt the chocolate, place it in a double boiler over simmering water on low heat for 5-10 minutes. Stir occasionally until the chocolate is completely smooth and no pieces remain. Remove from heat and let cool 5-15 minutes or until lukewarm.</p> </div> </div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-28958861191991067212011-05-25T19:08:00.000-07:002011-05-25T19:11:22.802-07:00Root Beer Float Cookies<div class="ingredients"> <h2 class="sprite icon-ingredients line-behind"><span style="font-weight: normal;font-size:100%;" >These were a big success. They are a really fun cookie that is really yummy. Great to bring to a summer BBQ. </span><span style="font-weight: normal;font-size:100%;" >Everyone will want to try one for a taste adventure and then everyone will take another because they are so dang good. </span><br /></h2><h2 class="sprite icon-ingredients line-behind"> Ingredients</h2> <ul class="ingredients" id="ingredients-96423"><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name">Unsalted Butter, At Room Temperature</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name">Granulated Sugar</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup</span><span itemprop="name">Packed Light Brown Sugar</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 whole</span><span itemprop="name">Large Egg</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">½ cups</span><span itemprop="name">Vegetable Oil</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 Tablespoons</span><span itemprop="name">Milk</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name">Vanilla Extract</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 teaspoons</span><span itemprop="name">Root Beer Extract</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3-½ cups</span><span itemprop="name">Flour</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name">Cream Of Tartar</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 teaspoon</span><span itemprop="name">Baking Soda</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">⅛ teaspoons</span><span itemprop="name">Salt</span></span></li><li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 cup</span><span itemprop="name">s White Chocolate Chips</span></span></li></ul> <div class="prep-instructions"> <h2 class="sprite icon-instructions line-behind">Preparation Instructions</h2> <p>1. Preheat oven to 350F. Place butter and sugars in a large bowl. Using an electric mixer at medium speed, cream. Beat in egg. Continue to beat until mixture is fluffy. Beat in oil, milk, vanilla and root beer concentrate.</p> <p>2. In a large bowl whisk together flour, cream of tartar, baking soda and salt. Add to butter mixture and mix until combined. Fold in white chocolate chips.</p> <p>3. Drop about 2 tablespoonfuls of dough at a time onto ungreased cookies sheets. Bake 10 minutes. Let cool 5 minutes on the cookie sheet and them remove to a wire rack to cool completely.</p> </div> </div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-53569408117794649972011-05-25T18:57:00.000-07:002011-05-25T19:12:15.529-07:00My favorite BBQ Chicken Marinade<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 2/3 cup olive oil</li><li class="plaincharacterwrap ingredient"> 2/3 cup soy sauce</li><li class="plaincharacterwrap ingredient"> 1/4 cup lemon juice (vinegar works too)<br /></li><li class="plaincharacterwrap ingredient"> 2 tablespoons liquid smoke flavoring (optional if you are using a Charcoal BBQ)<br /></li><li class="plaincharacterwrap ingredient"> 2 tablespoons spicy brown mustard</li><li class="plaincharacterwrap ingredient"> 2 teaspoons ground black pepper</li><li class="plaincharacterwrap ingredient">1 TB sugar<br /></li><li class="plaincharacterwrap ingredient"> 2 teaspoons garlic salt</li><li class="plaincharacterwrap ingredient"> 4 - 7 skinless, boneless chicken breasts </li><li class="plaincharacterwrap ingredient">favorite grilling veggies chopped in large chunks to be skewered<br /></li><li class="plaincharacterwrap ingredient">* I like to add herbs to match the flavors of my meal: Asian night I add a little ginger, Italian night I add basil and oregano, Mexican night I add a little cumin....<br /></li></ul> </div> <div style="border-top: 1px #ccc dotted; width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> In a large bowl, mix the olive oil, soy sauce, lemon juice, liquid smoke, mustard, pepper, and garlic powder. poor 1/5 of the marinade in large bowl, toss the veggies with it and sprinkle with tiny bit more salt cover and set aside. Place chicken in the bowl, and coat with the marinade. Cover, and allow chicken to marinate a maximum of 4 hours in the refrigerator. I would shoot for at least 2 hours if the breast are large.<br /></span></li><li><span class="plaincharacterwrap break"> Preheat the grill for high heat. Skewer the veggies.<br /></span></li><li><span class="plaincharacterwrap break"> Oil grill grate. Discard marinade, and place chicken on grate. Cook 6 to 8 minutes on each side, until juices run clear.Throw on the veggies and cook until desired done-ness.<br /></span></li></ol>Your chicken will look beautiful and taste great too! We have served this to five different dinner guests and everyone raves about it. Itis really super good!<br /> </div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-50001392793927210122011-04-23T15:47:00.000-07:002011-04-23T15:50:06.096-07:00Funeral Potatoes<div style="margin-top: 10px;" class="ingredients"> <h3>Ingredients</h3> <ul><li class="plaincharacterwrap ingredient">1 (2 pound) package frozen hash brown potatoes, thawed</li><li class="plaincharacterwrap ingredient">1/4 cup melted butter</li><li class="plaincharacterwrap ingredient">2 (10.75 ounce) can condensed cream of chicken soup</li><li class="plaincharacterwrap ingredient">1 (8 ounce) container sour cream</li><li class="plaincharacterwrap ingredient">1/2 cup finely chopped onions</li><li class="plaincharacterwrap ingredient">2 cups shredded Cheddar cheese</li><li class="plaincharacterwrap ingredient">1 teaspoon salt</li><li class="plaincharacterwrap ingredient">1/4 teaspoon ground black pepper</li><li class="plaincharacterwrap ingredient">2 cups crushed cornflakes cereal</li><li class="plaincharacterwrap ingredient">1/4 cup melted butter</li></ul></div> <div style="margin-top: 10px;" class="directions"> <h3>Directions</h3> <ol><li><span class="plaincharacterwrap break">Preheat oven to 350 degrees F (175 degrees C). </span></li><li><span class="plaincharacterwrap break">In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish or 9x13 pan. </span></li><li><span class="plaincharacterwrap break">In a medium saucepan over medium heat, saute cornflakes in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. </span></li><li><span class="plaincharacterwrap break">Bake covered in preheated oven for 40 minutes. </span></li></ol></div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-15456015097733181912011-04-22T14:34:00.000-07:002011-04-22T14:35:08.835-07:00Eclair Cake<div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> Pastry Shell:</li><li class="plaincharacterwrap ingredient"> 1 cup water</li><li class="plaincharacterwrap ingredient"> 1/2 cup butter</li><li class="plaincharacterwrap ingredient"> 1/4 teaspoon salt</li><li class="plaincharacterwrap ingredient"> 1 cup all-purpose flour</li><li class="plaincharacterwrap ingredient"> 4 eggs</li><li class="plaincharacterwrap ingredient"> </li><li class="plaincharacterwrap ingredient"> Filling:</li><li class="plaincharacterwrap ingredient"> 2 cups cold heavy whipping cream</li><li class="plaincharacterwrap ingredient"> 2 tablespoons confectioners' sugar</li><li class="plaincharacterwrap ingredient"> 1 teaspoon vanilla extract</li><li class="plaincharacterwrap ingredient"> 2 (3.5 ounce) packages instant vanilla pudding mix</li><li class="plaincharacterwrap ingredient"> 2 cups cold milk</li><li class="plaincharacterwrap ingredient"> </li><li class="plaincharacterwrap ingredient"> Chocolate Ganache:</li><li class="plaincharacterwrap ingredient"> 1 cup bittersweet chocolate, chopped</li><li class="plaincharacterwrap ingredient"> 1 cup heavy cream</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill. </span></li><li><span class="plaincharacterwrap break"> Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish. </span></li><li><span class="plaincharacterwrap break"> Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack. </span></li><li><span class="plaincharacterwrap break"> Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding. </span></li><li><span class="plaincharacterwrap break"> Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate. </span></li><li><span class="plaincharacterwrap break"> Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving. </span></li></ol> </div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-60294721560452952011-04-22T14:29:00.000-07:002011-04-22T14:30:46.203-07:00"sex in a pan" dessertI want to try this the name bugs but I think it would be really good since I have had desserts like it before and loved them...I think I might make it for Stew's grad party. Yum!<br /><br /><div class="ingredients" style="margin-top: 10px;"> <h3> Ingredients</h3> <ul><li class="plaincharacterwrap ingredient"> 1/2 cup margarine</li><li class="plaincharacterwrap ingredient"> 1 cup all-purpose flour</li><li class="plaincharacterwrap ingredient"> 1/4 cup white sugar</li><li class="plaincharacterwrap ingredient"> </li><li class="plaincharacterwrap ingredient"> 2 (8 ounce) packages cream cheese, at room temperature</li><li class="plaincharacterwrap ingredient"> 1/2 cup confectioners' sugar</li><li class="plaincharacterwrap ingredient"> 2 cups frozen whipped topping (such as Cool Whip®), thawed</li><li class="plaincharacterwrap ingredient"> </li><li class="plaincharacterwrap ingredient"> 3 cups milk</li><li class="plaincharacterwrap ingredient"> 1 (5.9 ounce) package instant chocolate pudding mix</li><li class="plaincharacterwrap ingredient"> 1 (5 ounce) package instant vanilla pudding mix</li><li class="plaincharacterwrap ingredient"> </li><li class="plaincharacterwrap ingredient"> 1 cup cold heavy whipping cream</li><li class="plaincharacterwrap ingredient"> 12 chocolate wafer cookies, crushed</li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 325 degrees F (165 degrees C). </span></li><li><span class="plaincharacterwrap break"> Place margarine, flour, and white sugar into a bowl, and cut with a pastry cutter until the mixture resembles fine crumbs. Press the mixture into a 10x10-inch square baking dish, and bake in the preheated oven until the crust is lightly browned, about 25 minutes. Let the crust cool. </span></li><li><span class="plaincharacterwrap break"> Place the cream cheese and confectioners' sugar into a mixing bowl, and beat with an electric mixer until smooth and creamy. Gently stir in the whipped topping until well combined, and spread the mixture over the crust in an even layer. </span></li><li><span class="plaincharacterwrap break"> Place milk in a mixing bowl, and beat the chocolate and vanilla pudding mixes into the milk with an electric mixer until the mixture is smooth and thickened, about 2 minutes. Spread the pudding layer over the cream cheese layer. </span></li><li><span class="plaincharacterwrap break"> Pour the cream into a mixing bowl, and whip to soft peaks with an electric mixer. Lightly spread the whipped cream over the pudding layer, and sprinkle top with chocolate wafer crumbs. Refrigerate the dessert for at least 1 hour before serving. </span></li></ol> </div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-45033328284687915192011-03-20T22:18:00.000-07:002011-03-20T22:19:25.228-07:00Fettuccine Alfredo<h1><span style="font-size: 24px;">FETTUCCINE ALFREDO</span></h1> <table align="RIGHT" border="0" cellpadding="0" cellspacing="5" width="60"> <tbody><tr> <td class="yiv52978658TextObject"> <p style="text-align: center; margin-bottom: 0px;"> </p> </td> </tr> </tbody></table> <a rel="nofollow" target="_blank" href="http://www.foodreference.com/html/americas-test-kit.html"><b><span class="yshortcuts" id="lw_1300684432_12">From: America's Test Kitchen Live!</span></b></a><br /><i>by <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1300684432_13">Cook's Illustrated</span></i><br /><br />* Note that <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1300684432_14">fettuccine Alfredo</span> must be served immediately it does not hold or reheat well.<br /><b>Ingredients</b><br />• 2 cups <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_15">heavy cream</span><br />• 2 tablespoons <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_16">unsalted butter</span><br />• Salt - didn't add<br />• 1/4 teaspoon ground black pepper - didn't add<br />• 9 ounces fresh fettuccine<br />• 1 1/2 ounces Parmigiano-Reggiano, grated (about 3/4 cup) - I usually add more :)<br />• 1/8 teaspoon freshly grated nutmeg - didn't add<br /><br /><b>Directions<br />1.</b> Bring 1 1/2 cup of the heavy cream and the butter to a simmer in a 3- to 4-quart saucepan over medium heat, reduce the heat to low and simmer gently until the mixture reduces down a bit about 8 minutes minutes. Off the heat, stir in the remaining 1/2 cup cream and pepper.<br /><br /><b>2.</b> While the cream is reducing, bring 4 1/2 quarts water to a rolling boil, covered, in a large pot. Add 1 tablespoon salt and the pasta to the pot of <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_17">boiling water</span>, cook the pasta until just shy of <span class="yshortcuts" id="lw_1300684432_18">al dente</span>. Reserve 1/4 cup pasta cooking water, then drain the pasta.<br /><br /><b>3.</b> Meanwhile, return the cream mixture to a simmer over medium-high heat, reduce the heat to low and add the Parmesan, and nutmeg to the cream mixture. Cook over low heat until well incorporated then toss in pasta and reserved pasta water just before you want to serve it.Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-26125702960487958092011-03-20T22:17:00.000-07:002011-03-20T22:18:34.285-07:00Creamsicle Cookies<span style="font-size: x-large;"><strong>Creamsicle Cookies</strong></span><br /><br />These are a fun summer/springtime cookie. They are pretty too.<br /><div class="yiv52978658separator" style="clear: both; text-align: center;"> </div><br />2 1/2 cups all purpose flour<br />3/4 teaspoon <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1300684432_9">baking soda</span><br />1/2 teaspoon salt<br />1 cup (2 sticks) butter, softened<br />1/2 cup sugar<br />1/2 firmly packed <span class="yshortcuts" id="lw_1300684432_10">brown sugar</span><br />1 large egg<br />1 teaspoon vanilla extract<br />2 tablespoons orange zest (for me that was the zest of 2 oranges)<br />2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)<br /><br />Preheat oven to 375 degrees.<br /><br />In a small bowl, combine flour, baking soda, and salt; set aside.<br /><br />In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.<br /><br />Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until <span style="cursor: pointer; background: none repeat scroll 0% 0% transparent;" class="yshortcuts" id="lw_1300684432_11">golden brown</span> around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-47831987568147899982011-03-20T22:13:00.000-07:002011-03-20T22:17:16.134-07:00Easy and Crazy Good Marinaria<div style="margin: 12px 0pt 4px; padding-top: 8px; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 13px;">I used Italian style stewed tomatoes, threw in a few leaves of fresh basil and substituted the wine with chicken broth. Was a huge success at Genevieve's baby blessing family dinner I hosted. Making it a couple days in advance only improves the flavors. :)<br /><br />Ingredients:</span></div><table border="0" cellpadding="0" cellspacing="0" width="100%"> <tbody><tr> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">2 (14.5 ounce) cans <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_4">stewed tomatoes</span></div><div style="margin: 0px 8px 4px 0px;">1 (6 ounce) can tomato paste</div><div style="margin: 0px 8px 4px 0px;">4 tablespoons chopped fresh parsley</div><div style="margin: 0px 8px 4px 0px;">1 clove garlic, minced</div><div style="margin: 0px 8px 4px 0px;">1 teaspoon dried oregano</div></td> <td valign="top" width="50%"><div style="margin: 0px 8px 4px 0px;">1 teaspoon salt</div><div style="margin: 0px 8px 4px 0px;">1/4 teaspoon ground <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_5">black pepper</span></div><div style="margin: 0px 8px 4px 0px;">6 tablespoons <span class="yshortcuts" id="lw_1300684432_6">olive oil</span></div><div style="margin: 0px 8px 4px 0px;">1/3 cup finely diced onion</div><div style="margin: 0px 8px 4px 0px;">1/2 cup white wine</div></td> </tr> </tbody></table> <div style="margin: 12px 0pt 4px; padding-top: 8px; border-color: rgb(236, 233, 216); border-style: solid; border-width: 1px 0pt 0pt;"><span style="letter-spacing: 0.05em; text-transform: uppercase; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 13px;">Directions:</span></div> <table border="0" cellpadding="0" cellspacing="0"><tbody><tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">1.</td> <td style="padding-bottom: 8px;" valign="top">In a food processor place <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_7">Italian tomatoes</span>, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.</td> </tr> <tr> <td style="padding-right: 5px; font-weight: bold; color: rgb(251, 100, 0); font-family: Arial,Helvetica,sans-serif; font-size: 11px;" valign="top">2.</td> <td style="padding-bottom: 8px;" valign="top">In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended <span style="border-bottom: 2px dotted rgb(54, 99, 136); cursor: pointer;" class="yshortcuts" id="lw_1300684432_8">tomato sauce</span> and white wine.</td></tr></tbody></table>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-48701911149691707712011-03-20T22:08:00.000-07:002011-03-20T22:20:01.212-07:00Cake Mix + Fat Free Greek YogurtThis is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used it with devils food cake and layered it with German chocolate cake filling and it was so lovely! Big hit.<br /><br />Ingredients:<br />one 18.25 oz box moist style cake mix<br />1 cup fat free plain Greek yogurt<br />1 cup water<br /><br />Directions:<br />preheat oven to 350 degrees.<br /><br />combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)<br /><br />Makes 12 servings at 180 calories, 3.25 grams of fat, 306 mg sodium, 34.5 grams of carbs, <.5grams fiber, 20 grams sugar, and 3.5 grams protein<br /><br />*best with Devil food cake mix.<br />* texture very moist and yum...think brownie cake hybrid<br />*Deliciousness!Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com1tag:blogger.com,1999:blog-7424288848320232459.post-61476458215351202762011-03-20T22:02:00.000-07:002011-03-20T22:20:20.289-07:00Cake Mix +Canned Pure PumpkinThis is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used a spice cake mix and sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.<br /><br />Ingredients:<br />1 18.25 oz box moist style cake mix<br />1 15 oz. can pure pumpkin<br /><br />Directions:<br />preheat oven to 400 degrees.<br /><br />combine ingredients in a large mixing bowl and whisk thoroughly. The batter will be very thick. Then transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)<br /><br />Makes 12 servings at 183 calories, 3.5 grams of fat, 301 mg sodium, 37grams of carbs, 1.25 grams fiber, 20.5 grams sugar, and 2 grams protein<br /><br />*best with spice cake mix and devil's food cake mix. - not recommended with white and yellow cake mixes<br />* texture very moist, thick, and fudge like.<br />*tastes rich and decadent!Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-17592411747511264292011-03-20T21:58:00.000-07:002011-03-20T22:20:39.548-07:00Cake Mix + Diet SodaThis is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good.<br /><br />Ingredients:<br />one 18.25 oz box moist style cake mix<br />1 12 oz. can diet soda<br /><br />Directions:<br />preheat oven to 350 degrees.<br /><br />combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)<br /><br />Makes 12 servings at 171 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, <.5grams fiber, 21.5 grams sugar, and 1.5 grams protein<br /><br />*best combos: yellow cake mix + diet cream soda, lemon cake mix + diet lemon-lime, devils food cake mix + diet cherry cola<br />* texture moist and light<br />*impressive but if you are sensitive to to the sweetener in diet soda you might not like this version as muchEmily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-52184120665541273082011-03-20T21:48:00.000-07:002011-03-20T22:20:57.986-07:00Cake Mix + No-sugar Added ApplesauceThis is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I didn't have no sugar added applesauce and the applesauce was strawberry flavor. I sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.<br /><br />Ingredients:<br />one 18.25 oz box moist style cake mix<br />1 cup no sugar added applesauce<br />1 cup water<br /><br />Directions:<br />preheat oven to 350 degrees.<br /><br />combine ingredients in a large mixing bowl and whisk thoroughly and transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)<br /><br />Makes 12 servings at 179 calories, 3.25 grams of fat, 299 mg sodium, 36grams of carbs, .5grams fiber, 21.5 grams sugar, and 1.5 grams protein<br /><br />*best with yellow cake mix<br />* texture very moist and fluffy. A+<br />*sweet and slightly apple-y, yummy!Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0tag:blogger.com,1999:blog-7424288848320232459.post-5901937681994234422010-05-10T15:57:00.000-07:002010-05-11T10:49:45.921-07:00Korean-Style Hot Pepper Meat BundlesWe really liked this recipe. I cooked it with the ground turkey breast. I served it on rice for the kids since they don't like "salad" very much.<br /><br /> ½ cup rice wine or dry sherry<br /> 2 tablespoons hoisin sauce<br /> 2 tablespoons ketchup<br /> 2 tablespoons sugar<br /> 1 tablespoon Sriracha Chili Sauce( I used 1 tsp)<br /> ½ tablespoon toasted sesame oil<br /> ½ tablespoon macadamia nut oil or other neutral oil<br /> ½ cup thinly sliced scallions, divided<br /> 2 tablespoons minced fresh ginger<br /> 1 tablespoon plus 1 teaspoon minced garlic<br /> 1 pound ground turkey breast or ground beef sirloin<br /> Leaves from 2 heads of Boston lettuce, washed and dried<br /><br /> 1. In a small bowl or measuring cup, combine the rice wine, hoisin sauce, ketchup, sugar, and chili sauce. Whisk to blend<br /> 2. Place a large nonstick skillet over medium-high heat. When it is hot, add the oils in the center of the skillet to form a little pool; do not spread it around. When hot, add ¼ cup of the scallions along with the ginger and garlic. Cook about 1 minute, stirring gently without dispersing the pool. When the mixture becomes fragrant, spread it over the entire skillet.<br /> 3. Add the ground meat in handfuls. Cook about 5 minutes until no longer pink, stirring and chopping down with spatulas to break up the lumps. Add the rice wine mixture and stir to blend. Lower the heat to medium and cook until almost all of the liquid has evaporated, 8 to 10 minutes. Divide among 4 bowls and sprinkle with the remaining ¼ cup scallions. Serve immediately with lettuce leaves for wrapping.<br /><br />Makes 4 servings<br /><br />Per serving: Calories 227, 8 g total fat, 4 g saturated fat, 63 mg cholesterol, 10 g total carbohydrate, 1 g dietary fiber, 24 g protein, 506 mg sodium.<input id="gwProxy" type="hidden"><!--Session data--><input onclick="jsCall();" id="jsProxy" type="hidden"><div id="refHTML"></div>Emily Rasmussenhttp://www.blogger.com/profile/04412988213635829507noreply@blogger.com0