tag:blogger.com,1999:blog-17802959569549255752024-02-18T22:56:29.957-05:00nJARSUnknownnoreply@blogger.comBlogger52125tag:blogger.com,1999:blog-1780295956954925575.post-2391275187851449492019-01-08T06:00:00.000-05:002019-01-08T06:00:03.292-05:00FACTS: The MARTINI GLASS...<div class="separator" style="clear: both; text-align: center;">
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-37599828275853044552019-01-07T06:00:00.000-05:002019-01-07T06:00:09.875-05:00Favourite Food Quote (#8): "Cooking is not a science but an art, mistakes are okay..."<div style="text-align: left;">
Favourite food quote this week...<br />
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<i>"Cooking is not a science but an art, mistakes are okay, messes are fine—the pleasure is in the creating and the sharing of the result."</i> - Lori Pollan</div>
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<i>Amen to that! </i><b><span style="color: #cc0000;"><br /></span></b><br />
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<b><span style="color: #cc0000;">(PIN IT!)</span></b><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-71012188445602885132019-01-05T06:57:00.002-05:002019-01-05T07:12:04.929-05:00MUSSELS FOR CHRISTMAS - Belgian StyleCheck out this old recipe I found on an old blog I had years ago, back in 2012. Some of the photos aren't the greatest but hey! we all had to start somewhere. It's a long post so make sure to click '<b>View more</b>' just above the Share buttons!...<br />
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So today I thought I'd share with you a recipe that has been made for me many times by a wonderful Belgian friend who always lamented every time he made it, how this was a favourite with them around Christmas time.</blockquote>
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<span style="font-size: large;">MUSSELS With HOME FRIES!</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="float: left; font-size: 70px; font-weight: bold; line-height: 60px; margin: 0px 5px 0px 0px; padding: 0px; position: relative;">I</span>nstead of the usual turkey and ham and stuffing and gravy...(mmmm), and all that good stuff, I wanted to make something different this year for Christmas. Actually, I've made this mussels recipe a few times before around Christmas time but this time around (now that I'm armed with a camera), I wanted to show you how it was made. Ready? </span><span style="font-family: "arial";">Let's go!</span></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><strong><u>Day 1</u> - Preparing the Mussels</strong></span></div>
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<span style="font-family: "arial";">First, I bought roughly around 2-3lbs (900 - 1300 grams), of live mussels PER person, which was ideal. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next - here comes the laborious part, (I think), rinsing and soaking them overnight in cold, salted water in order to clean and purify the mussels. I filled a bucket with cold water and then added some table salt. Actually, <u>lots</u> of table salt, lol.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">On average, seawater in the world's oceans has a salinity of about 3.5% (35 g/L, 599 mm) This means that every kilogram (roughly one litre by volume) of seawater has approximately 35 grams (1.2 oz) of dissolved salts</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Considering this, I tried replicating the same salinity in the pail of water.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">After topping up with more water, I swished them around one more time just to make sure they were all nicely covered in that salted water. (Brrrr, that water was FREEZING!)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Eventually, they will sink to the bottom as they open up to clean themselves.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The mussels think they are again in high tide and therefore open to clean and feed.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><strong><u>Day 2</u> - Preparing the Vegetables, Fries and Mussels</strong></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Have the following ingredients ready to mix with your mussels:</span></div>
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<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">onions</span></li>
<li style="text-align: left;"><span style="font-family: "arial" , "helvetica" , sans-serif;">celery</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_E3yJjeO1xApKDofS855racKEkDrMpnVWPqC19QIxSNOxtWmzpq0gAqLx79eI6zNgBxFrphk_CEp3eOR_Q2wXh8nIacGqKcUd6cKiI-P0IPZYejmB6aeV0zQX0xGgkgHILZ4hBO2iJ4B/s1600/belgian+mussels+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_E3yJjeO1xApKDofS855racKEkDrMpnVWPqC19QIxSNOxtWmzpq0gAqLx79eI6zNgBxFrphk_CEp3eOR_Q2wXh8nIacGqKcUd6cKiI-P0IPZYejmB6aeV0zQX0xGgkgHILZ4hBO2iJ4B/s640/belgian+mussels+002.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Quarter, or slice in rings, the onions - whatever you like, I don't really care, lol. Then chop up the celery. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Set them aside.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><strong>Preparing the Fries</strong></span></div>
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<span style="font-family: "arial";">If there's one thing those Belgians love eating, it's their home-made fries! </span></div>
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<span style="font-family: "arial";">Peel and cut up some (russet) potatoes into fries. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I cheated, I used a french-fry cutter :). Anyways, to keep the fries from going brown while preparing the mussels, I cover them with cool water - not too cold otherwise when it's time to dip them in the oil it will cool the oil down too quickly.</span></div>
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<span style="font-family: "arial"; font-size: large;"><strong>Preparing the Mussels</strong></span><span style="font-family: "arial";"></span></div>
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<span style="font-family: "arial";">Now for the mussels.</span></div>
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<span style="font-family: "arial";">After draining the mussels from that dirty, yucky water that they were sitting in overnight, set them aside in another pot. </span></div>
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<span style="font-family: "arial";">What we are going to do here is make a layer of vegetables, then a layer of mussels....</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place in a pot, some water with the chopped up celery...</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">and onions.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then add some salt and pepper. In this case, I used white pepper but you can use black pepper. White pepper is just milder.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next you add a layer of mussels, then a layer of onions, celery, salt and pepper.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Then more mussels...</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjn763LyqKcJOCVG6H6XE20fMUyUbcvD1LrSXUVfFw8GECa6dVyr2tL1Y5PEjCtFL-pLYbCW-emmUEaWaSHUI0-zLhBEKyFL-gxsOHure49LF_ef8iUG_5LVFyMYCGZTDhliY0CdwPVTM/s1600/belgian+mussels+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjn763LyqKcJOCVG6H6XE20fMUyUbcvD1LrSXUVfFw8GECa6dVyr2tL1Y5PEjCtFL-pLYbCW-emmUEaWaSHUI0-zLhBEKyFL-gxsOHure49LF_ef8iUG_5LVFyMYCGZTDhliY0CdwPVTM/s640/belgian+mussels+022.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And that's it! Cover the pot(s) for about, I don't know, 6 - 10 mins <em>after</em> the water starts boiling? You'll know when they are ready when you see the mussels on top are opened and cooked!</span></div>
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<span style="font-family: "arial";">Meanwhile, I hope you have those fries in the fryer frying!! Lol. </span></div>
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<span style="font-family: "arial";">The mussels don't take that long to cook - I'd say 20-25 mins. from start to finish and the fries, well, maybe a few minutes longer depending on your fryer.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Good. The fries are ready and so are the mussels!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I can hardly get a good snapshot with all that steam! :) But you can see that they are open.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And voila! Ziezo! That's it! You're ready to eat! Just dump everything into a plate and wolf her down! Sorry, I mean display everything nicely on the plate for your guests and enjoy!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now I think the Belgians make a mixture of mustard and vinegar as a dipping sauce for the mussels. Otherwise you can eat it plain!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><strong>Extras</strong></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I wanted to show how dirty the mussels were so I did a comparison snapshot to show you the difference.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbWs182CUc5Fsmeptzgg9Q8P0pQ338f95vJtIy1MZltXxBltH5l-mwcKGUZtLpto4apWCAiL9at3iBh2E6cu8RIO1CS9eoo5sr5MQF823gAc_dD2ML2pnIz30cE5shLqO8LR_GStKdNeN/s1600/belgian+mussels+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTbWs182CUc5Fsmeptzgg9Q8P0pQ338f95vJtIy1MZltXxBltH5l-mwcKGUZtLpto4apWCAiL9at3iBh2E6cu8RIO1CS9eoo5sr5MQF823gAc_dD2ML2pnIz30cE5shLqO8LR_GStKdNeN/s640/belgian+mussels+026.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now, I've never seen this before the last 2 previous times I've had mussels. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I found a tiny one - more than a few times - amongst or within the regular mussels and just when I thought they couldn't get any tinier... I found an itsy, bitsy, teeny, weeny one!!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">And last, but not least... what to do with any left over mussels you say?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Well, make a salad! Take the mussel meat out of their shells and drain the excess juices.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEMFxF__cgEDo8UwLiWq_8ttC5faqFQoDtSA1G-rObR9PNOWaUz4I9s2ZaI-r9pL_O6WkCfuk8nWxbtkDlbYpScfPy3KICRsH0ls9BDldB_1huDBYbuLx4QL2_7X5syGm8haERtTsisIz/s1600/belgian+mussels+-2+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDEMFxF__cgEDo8UwLiWq_8ttC5faqFQoDtSA1G-rObR9PNOWaUz4I9s2ZaI-r9pL_O6WkCfuk8nWxbtkDlbYpScfPy3KICRsH0ls9BDldB_1huDBYbuLx4QL2_7X5syGm8haERtTsisIz/s640/belgian+mussels+-2+011.JPG" width="640" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">(Eeeew! Looks kind of gross doesn't it?, lol)</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Cut up some spring onions and parsley. Get some mayonnaise. </span></div>
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<span style="font-family: "arial";">Mix spring onions, mayo and mussels together.</span></div>
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<span style="font-family: "arial";">Sprinkle some parsley on top.</span></div>
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<span style="font-family: "arial";">Chill overnight or for a few hours in the fridge and presto! </span></div>
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<span style="font-family: "arial";">Instant mussel salad!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">So what did you have for Christmas? Do you like mussels? If so, how do you make yours?</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Thanks for reading!</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-82144524707261242402018-02-21T10:01:00.000-05:002018-02-21T10:01:05.385-05:00STRAWBERRY JAM (Cooked)Is it me or have there been a lot of strawberries on sale lately? It's not even strawberry season yet - nowhere near it! As a matter of fact, it was pretty scarce here for awhile in stores then all of a sudden - bang! They're everywhere! And I just keep buying them up! Now I have all these strawberries piled up in containers in my fridge. What is one to do with them all? I can only eat so many and I already have frozen ones for smoothies. Oh, I know! I'll make some strawberry jam!<br />
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I've made homemade jam before, but only the freezer kind - and that was centuries ago.<br />
I searched quickly online for a strawberry jam recipe and found this one by <a href="https://www.bbcgoodfood.com/recipes/3161704/strawberry-jam" target="_blank">BBC Good Food</a>.<br />
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The recipe had some good tips and it called for a bit of butter - something I've never heard of being used in jam before, so I decided to give it a try. The butter helps to get rid of any 'scum' left after the boiling and skimming process.<br />
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<span style="font-family: "puritan"; font-size: x-large;"><b style="background-color: orange;">Recipe</b></span></div>
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<span style="font-size: large;"><b>Strawberry Jam</b></span></div>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">(</span><span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">Original Recipe(s): <a href="https://www.bbcgoodfood.com/recipes/3161704/strawberry-jam" target="_blank">Strawberry Jam</a></span><span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">)</span><br />
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<span style="font-size: medium;"><b>Ingredients:</b></span></div>
<ul style="background-color: white; line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="color: #222222; font-family: puritan; font-size: 17.6px; margin: 0px 0px 0.25em; padding: 0px;">1 kg (2 lbs.) of hulled STRAWBERRIES</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><span style="color: #222222;">750 g (3-1/2 cups) jam SUGAR</span><b><span style="color: red;">*</span></b></span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Juice 1 LEMON (1/4 cup LEMON JUICE)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">A knob (1 tsp.) of BUTTER (optional)</span></span></li>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: medium;"><b><br /></b></span> <span style="font-size: large;"><span style="background-color: white; color: #222222; font-family: "puritan";"><b>I</b></span><b style="color: #222222; font-family: puritan;">nstructions:</b></span><br />
<ol style="background-color: white;">
<li style="color: #222222; font-family: puritan; font-size: 17.6px; margin: 0px 0px 0.25em; padding: 0px;">Wipe the strawberries with a piece of damp kitchen paper towel - instead of washing them. We don't want the strawberries sucking up too much water because soggy strawberries mean the jam won’t set easily.</li>
<li style="color: #222222; font-family: puritan; font-size: 17.6px; margin: 0px 0px 0.25em; padding: 0px;">Place strawberries in a bowl and gently roll them around in the sugar. Leave uncovered at room temperature for 12 hrs or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Cook gently on low heat. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise it will be difficult for the jam to set, and it may contain crystallized lumps of sugar.)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Boil hard for 5-10 mins until the jam has reached 220 degrees F (105 degrees C), then turn off the heat. If you don’t have a thermometer, test a bit of jam on a cold saucer that's been in the freezer for 10 mins. Leave for 30 secs, then push with your finger; if the jam wrinkles or doesn’t flood into the gap, it is ready. If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the test again. Repeat until ready.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">At the end only, use a spoon to skim any scum that has risen to the surface and discard this. Constantly skimming during the boiling stage, will increase wastage.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Add a knob of butter, if you like, to the finished jam, and stir in to melt. This will help to dissolve any remaining scum that you haven’t managed to spoon off the top. Leave the jam to settle for 15 mins – this will ensure that the fruit stays suspended in the mixture and doesn’t all float to the top of the jam jar. Meanwhile, sterilize your jars.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Ladle into the warm sterilized jars, filling to just below the rim and seal. (Some recipes call for turning the jam-filled jars upside down for 10 mins to seal properly.)</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Store jars away in a cool, dry and dark place. Refrigerate after opening.</span></span></li>
</ol>
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<span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><b><span style="color: red;">*</span></b><span style="color: #222222;"> <i>I used <b>regular</b> sugar and four cups of it. </i></span></span></span><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Jam sugar is sugar with Pectin added to it. It has bigger crystals than granulated sugar. This makes the jam clearer and reduces clouds.</span></span><br />
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<ul>
<li><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><b><a href="http://www.pickyourown.org/foam.htm" target="_blank">You can reuse the foam!</a></b> Pop foam into the microwave for 30-60 secs. You want it to boil up again - not boil over so keep an eye on it. Let it cool. It will look, act, and taste like regular jam. Keep separate in the fridge and use fresh!</span></span></li>
<li><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><a href="https://www.bbcgoodfood.com/recipes/3161704/strawberry-jam" target="_blank"><b>Try not to use over-ripe berries</b>.</a> Use slightly under-ripe berries, as their pectin levels will be higher. (Pectin helps the jam to set.)</span></span></li>
<li><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><b><a href="http://www.thekitchn.com/5-mistakes-to-avoid-when-making-strawberry-jam-231613" target="_blank">Don't double the recipe.</a> </b>I know this is very tempting to do, especially when you have tons of strawberries on hand. Instead of doubling or tripling the recipe to make one giant batch of jam, make two single batches side by side. Increasing the recipe portions will slow things down.</span></span></li>
<li><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;"><a href="http://www.thekitchn.com/5-mistakes-to-avoid-when-making-strawberry-jam-231613" target="_blank"><b>Don't reduce the amount of sugar.</b></a> Sugar in jam isn't just for sweetening. The sugar binds to the water in the fruit, which would otherwise prevent the jam from thickening.</span></span></li>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-1685853287618768412018-01-15T11:30:00.000-05:002018-01-15T11:30:08.929-05:00Layered CHOCOLATE Mousse Cake with Chocolate Ganache.Good Lord! What can I say about this chocolate-layered mousse cake? It's simply a chocolate lover's dream. It's layers of rich and moist, chocolatey goodness topped off with a chocolate ganache.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJn-lWDlwwpiwf4SjVXH6cA1QM0Ix0jkrPDE8ag7qz08t5LjQUHH86KuuTWTshsgg0Jk8OuAcYSxbfOglXOlSqwTwBZxPantnyUvdt0X4GkI1zh5EngFYhPE6jGmeiv4D2HKFbfl5CkMn_/s1600/ganache1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJn-lWDlwwpiwf4SjVXH6cA1QM0Ix0jkrPDE8ag7qz08t5LjQUHH86KuuTWTshsgg0Jk8OuAcYSxbfOglXOlSqwTwBZxPantnyUvdt0X4GkI1zh5EngFYhPE6jGmeiv4D2HKFbfl5CkMn_/s640/ganache1.jpg" width="640" /></a></div>
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This one requires a bit of time and patience but if I can make it - anyone can because I neither have the time nor patience for these kinds of recipes but somehow I always manage to pull them off! In fact, I've pulled it off about 11 times already, no word of a lie folks! ELEVEN TIMES! Once for work, once for a birthday party, once for a neighbour... and the rest of the times for <strike>me</strike>, for the family.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oA7JFGwa2dvIqYy7dCziOXr0xvUhSSDtXXhBCzJrfX3ZJjE5OQV1yVvn2Dzk8XS3vmnnYJplWlFBJ8swVf3RB1FIhWLycmbeepJxej7a7hUrtXaBmYaq6V2QopOH-VzPMdmbFT7y5nhA/s1600/cake11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6oA7JFGwa2dvIqYy7dCziOXr0xvUhSSDtXXhBCzJrfX3ZJjE5OQV1yVvn2Dzk8XS3vmnnYJplWlFBJ8swVf3RB1FIhWLycmbeepJxej7a7hUrtXaBmYaq6V2QopOH-VzPMdmbFT7y5nhA/s640/cake11.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I even made some chocolate molds using some more chocolate chips that were tempered earlier.</td></tr>
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I've made 2 at a time...<br />
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<i><br /></i>... and even once drizzled one with a bit of white chocolate on top which didn't look like much but it sure tasted great! Every last bit!<br />
<i><br /></i>
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<i>What a mess of chocolaty goodness! </i><br />
<br />
For this chocolate mousse cake, I used recipes from 3 different sites (with some slight alterations of course) because I not only looked for the 'best' of each recipe but they also had to contain ingredients I had on hand (or could substitute easily):<br />
<br />
<a name='more'></a><span style="font-size: x-large;"><b style="background-color: orange;">Recipe:</b></span><br />
<span style="font-size: large;"><b>(In 3 parts)</b></span><br />
<span style="font-size: large;"><b><br /></b></span> <span style="background-color: #ffe599;"><span style="font-size: large;"><b>1. CAKE</b></span>:</span><br />
<ul>
<li>2 cups All-purpose FLOUR</li>
<li>2 cups SUGAR</li>
<li>3/4 cup <b>unsweetened</b> COCOA POWDER</li>
<li>2 tsp BAKING POWDER</li>
<li>1-1/2 tsp BAKING SODA</li>
<li>1 tsp SALT</li>
<li>1 tsp ESPRESSO POWDER<b><span style="color: red;">*</span></b></li>
<li>1 cup MILK</li>
<li>1/2 cup VEGETABLE OIL (or CANOLA oil)</li>
<li>2 EGGS</li>
<li>2 tsp VANILLA EXTRACT</li>
<li>1 cup <b>boiling</b> WATER</li>
</ul>
<div>
<span style="font-size: large;"><b>Instructions:</b></span><br />
<ol>
<li>Preheat oven to 350F and get two 9" cake pans ready by spraying with baking spray or butter and lightly flour.</li>
<li>Add all the dry ingredients - flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder to a large bowl and whisk through until everything is well combined.</li>
<li>Add milk, vegetable oil, eggs and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.</li>
<li>Divide cake batter evenly between the two prepared cake pans. Bake for 30-35 mins or until toothpick inserted into the centre comes out clean.</li>
<li>Remove from oven and cool 10 mins. Remove from pan and cool completely.</li>
</ol>
<div>
<br /></div>
</div>
<div>
<div>
<span style="background-color: #ffe599;"><b><span style="font-size: large;">2. MOUSSE</span></b> Filling:</span></div>
<div>
<ul>
<li>½ cup (120ml) <b>hot</b> WATER</li>
<li>4 tablespoons (30gr) <b>unsweetened</b> COCOA POWDER</li>
<li>½ teaspoon <b>instant</b> ESPRESSO COFFEE<span style="color: red;"><b>*</b></span></li>
<li>1 ½ cup (260gr) bittersweet chocolate chips<span style="color: red;"><b>** </b></span></li>
<li>2 cups (480ml) HEAVY CREAM, cold</li>
<li>2 tablespoons SUGAR</li>
<li>1/3 cup NUTELLA</li>
</ul>
<div>
<span style="font-size: large;"><b>Instructions:</b></span></div>
<div>
<ol>
<li>In a small bowl, dissolve cocoa powder and instant espresso powder in hot water.</li>
<li>In a double boiler, melt chocolate chips until nice and smooth. Remove from heat and cool slightly.</li>
<li>Whip the heavy cream along with the sugar in a bowl until hard peak forms.</li>
<li>Stir in cocoa mixture and Nutella into the melted chocolate.</li>
<li><b>Fold</b> in half of the whipped cream to mix everything together. Add remaining whipped cream and continue folding (it's important to fold and not mix if you want it light and airy) until no white streaks are visible. Refrigerate until cake is cooled completely.</li>
<li>Add first cake layer in springform pan and spread about a little less than 1/3rd of the mouse filling. Repeat, making sure to leave some mousse to thinly cover the top of the cake.</li>
<li>Refrigerate cake for at least 2 hours. Remove from springform pan then garnish with ganache!</li>
</ol>
</div>
</div>
<div>
<div>
<br /></div>
<span style="background-color: #ffe599;"><b><span style="font-size: large;">3. GANACHE</span></b> Topping</span><br />
<ul>
<li>1/3 cup semi-sweet CHOCOLATE CHIPS</li>
<li>1 cup heavy WHIPPING CREAM</li>
</ul>
<span style="font-size: large;"><b>Instructions:</b></span><br />
<ol>
<li>Bring cream to a simmer, stirring occasionally. Remove cream from heat as soon as it starts to simmer. Pour over chocolate chips, covering them all by giving the bowl a swirl.</li>
<li>Cover the bowl with a lid and let it sit for about 5 mins, trapping the heat inside. DO NOT MIX.</li>
<li>Remove lid and now it's time for the magic to appear. Using a whisk, start mixing from the centre out until you get a velvety smooth ganache right before your very eyes!</li>
</ol>
<br /></div>
</div>
<div>
<div>
<span style="color: red;">*</span><span style="color: red; font-weight: bold;"> </span>I had no espresso powder so I substituted it with instant coffee powder. Coffee powder brings out the chocolate flavour:<br />
<a href="http://www.finecooking.com/item/5434/instant-espresso-powder" target="_blank">You can substitute</a> regular instant coffee, preferably a dark roast. When cooking or baking, instant coffee will yield the same results, but it may lack the rich, roasted flavor of espresso <i>(so double the amount of instant coffee I say!) </i></div>
<div>
<span style="color: red;">**</span><b style="color: red;"> </b>I used semi-sweet chocolate chips.</div>
<br />
<div style="text-align: center;">
<b>*********************</b></div>
<br />
<b>Original Recipes:</b><br />
<ul>
<li>The <b style="background-color: #ffe599;">cake</b> itself, <a href="http://addapinch.com/the-best-chocolate-cake-recipe-ever/" target="_blank">The Best Chocolate Cake Recipe (Ever)</a></li>
<li>The<span style="background-color: #fff2cc;"> <b style="background-color: #ffe599;">mou</b><span style="background-color: #ffe599;"><b>ss</b></span><b style="background-color: #ffe599;">e</b></span><b style="background-color: #ffe599;"> filling</b>, <a href="http://www.sweetandsavorybyshinee.com/supreme-chocolate-cake-with-chocolate-mousse-filling/" target="_blank">Supreme Chocolate Cake with Chocolate Mousse Filling</a></li>
<li>The <b style="background-color: #ffe599;">ganache</b>, <a href="http://natashaskitchen.com/2014/03/26/perfect-chocolate-ganache-how-to-glaze-a-cake/" target="_blank">Perfect Chocolate Ganache</a>.</li>
</ul>
<br />
<br />
<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: large; line-height: 33.6px;">More Photos!</span><br />
<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: large; line-height: 33.6px;"><br /></span>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1780295956954925575.post-88173726960072231242017-09-24T06:00:00.000-04:002017-09-24T06:00:32.426-04:00It's All About the OLIVE OIL...<div class="separator" style="clear: both; text-align: left;">
Olive oil is praised for its health benefits but did you know <a href="https://en.wikipedia.org/wiki/Olive_oil" target="_blank">Olive trees</a> have been grown around the Mediterranean since the 8th millennium BC? Or that Spain is the largest producer of olive oil, followed by Italy and Greece? However, per capita consumption is highest in Greece, followed by Spain, Italy, and Morocco. Consumption in North America and northern Europe is far less, but rising steadily.</div>
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Check out a few more interesting facts (and tips) about olive oil:</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-58215636071892073442017-09-07T10:32:00.002-04:002018-04-04T19:45:33.449-04:00'Kinda-healthy' Rum 'n Raisin BREAD PUDDIN'<div class="separator" style="clear: both; text-align: center;">
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About a few weeks ago I bought some whole wheat/grains bread - the 'Seed Lover's' version with no sugar added, no artificial colours, no flavours... NO NOTHING, which meant it was blah as hell. Sure it was healthy but it had no taste. Even after toasting it and plastering some butter on it, it was still blah. Usually toasting and plastering was enough to turn any blah bread into something worth eating - but not this one.<br />
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You could see the flax seeds, sesame seeds, barley flakes etc., so I know it was good for me and healthy as can be but...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk9JEr2P4aYQeqXXAiIpS5f-YWnn8JS7KMVyDO112CKT-6YcMuWB8B6yhgMAat-9vJg-gBJ58Anlcc351WML5Y7LlJ3K1_bpaPV53c-9CEViL45smwIWaPrZA_Eprlpsf7dH_BdJRsjVN/s1600/bread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="562" data-original-width="1000" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYk9JEr2P4aYQeqXXAiIpS5f-YWnn8JS7KMVyDO112CKT-6YcMuWB8B6yhgMAat-9vJg-gBJ58Anlcc351WML5Y7LlJ3K1_bpaPV53c-9CEViL45smwIWaPrZA_Eprlpsf7dH_BdJRsjVN/s640/bread2.jpg" width="640" /></a></div>
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after eating two or 3 slices I thought to myself, "I can't eat this? I ain't no bird." So I left it alone and went on to something else.</div>
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Another week went by when I noticed no one else was touching the bread. I had to do something with it. I didn't want it to go to waste. Then the usual lightbulb went off in my head.</div>
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"I know, I'll make some 'healthy' bread pudding out of it!" </div>
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So I searched around for a simple bread pudding recipe that I was going to turn into a healthy one because let's face it, no matter what recipe I found, it'll be healthy after using this bread!</div>
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Then I came across this <a href="http://healthyandgourmet.blogspot.ca/2011/03/rum-and-raisin-bread-pudding-with-rum.html?m=1" target="_blank">Rum and Raisin Bread Pudding with Rum Sauce</a> recipe, and thought, "Yup! That's the one I'll be making."</div>
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So I threw all the ingredients together - the milk, eggs, sugar, nutmeg, raisins, bread... and let's not forget the most important ingredient, the rum...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWC2AsP0OTIMXoJlvB0KOx3ZvDC713DwF9A6YL_V6Oql5YtRAEITmWtkxOipYNbS3fXuyagd2FdpgYrjnQScyES7qP7zOHqkJy9tx3AoM2guoyHrzMkvlH_QrTL8R27KJzc9HHFZRUB7n_/s1600/bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWC2AsP0OTIMXoJlvB0KOx3ZvDC713DwF9A6YL_V6Oql5YtRAEITmWtkxOipYNbS3fXuyagd2FdpgYrjnQScyES7qP7zOHqkJy9tx3AoM2guoyHrzMkvlH_QrTL8R27KJzc9HHFZRUB7n_/s640/bread3.jpg" width="640" /></a></div>
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stir them around a bit...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM5qw42SWG5w3qF204po9hF9EeOxaOjXAe2mCPDn5vIKYSKNd4qom3TC3GbfdZvkRMr71cTh_m6BPGiNDzwJgZEaoaVCSW0H9V3NiAtneRLqBDfQGNup1ba7eLDcLqgM3cnajg91mrSRZ/s1600/bread3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQM5qw42SWG5w3qF204po9hF9EeOxaOjXAe2mCPDn5vIKYSKNd4qom3TC3GbfdZvkRMr71cTh_m6BPGiNDzwJgZEaoaVCSW0H9V3NiAtneRLqBDfQGNup1ba7eLDcLqgM3cnajg91mrSRZ/s640/bread3a.jpg" width="640" /></a></div>
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Then packed it all in into two small glass baking dishes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLdAoibm5jebqQX62Pncrl2jTQXohS-6MfAloX7PmIcsJC2Npx4lIXPyw_IlIpLsbPdAjjwN3vEmfyz1P89HlY-68JnZp6goV8goQvN0mKl_h_eh9tvayzZMEp0283nmPXSL5C5Jq1Q6-/s1600/bread3b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeLdAoibm5jebqQX62Pncrl2jTQXohS-6MfAloX7PmIcsJC2Npx4lIXPyw_IlIpLsbPdAjjwN3vEmfyz1P89HlY-68JnZp6goV8goQvN0mKl_h_eh9tvayzZMEp0283nmPXSL5C5Jq1Q6-/s640/bread3b.jpg" width="640" /></a></div>
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And forty-five minutes later, voila! My <i>kinda-healthy rum 'n raisin bread puddin'</i> was born. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZf38vdeU9gnnk7z-O7KqKqBUo7wV9VJLvhdFOhpMtPGwaP7K2P2BDkdSyM3UTV3Kve_SJcdmUpnKwI2aBL0XZgcKWj23HVuny_S5vko1hrILyBGqjabzYsRWWFtxFkJhISk0TjOiOjCM/s1600/bread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZf38vdeU9gnnk7z-O7KqKqBUo7wV9VJLvhdFOhpMtPGwaP7K2P2BDkdSyM3UTV3Kve_SJcdmUpnKwI2aBL0XZgcKWj23HVuny_S5vko1hrILyBGqjabzYsRWWFtxFkJhISk0TjOiOjCM/s640/bread4.jpg" width="640" /></a></div>
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It actually tasted pretty good. The raisins helped a lot for a bit more sweetness and the rum gave it that extra added kick!<br />
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You can really see the seeds when you cut it open...</div>
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About a week later...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j9HuodIKRxGyVHAWvRCv0GywZgg0rK6K2Odf_8X0MwSA1Ii7ck2EqYZsxgvdJkwmocdzPdb3dJYBsgV6YCwPant62R-qNwBpyykxJ8_MYPFsN4amuMdkSeMYoknns1KC6Hsv892ofgcW/s1600/bread6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="666" data-original-width="1000" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3j9HuodIKRxGyVHAWvRCv0GywZgg0rK6K2Odf_8X0MwSA1Ii7ck2EqYZsxgvdJkwmocdzPdb3dJYBsgV6YCwPant62R-qNwBpyykxJ8_MYPFsN4amuMdkSeMYoknns1KC6Hsv892ofgcW/s640/bread6.jpg" width="640" /></a></div>
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I must say that the rum flavour became more distinct as the days went by which also meant the bread pudding became more flavourful! It most definitely would have tasted even better with that rum sauce. I had no time to make - but you can!</div>
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Now this recipe would have been a fully healthy one instead of a 'kinda' healthy one if it weren't for all that sugar (ok, and the rum), so you can always substitute the ingredients to make it more healthier ('cause I know that's what y'all gonna do anyway), but I'm keeping it just as it is! Well, maybe I'll add a touch of that over rated spice we all love so much, cinnamon, next time. ;)</div>
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Enjoy!</div>
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<b style="background-color: white; color: #222222; font-family: Puritan;"><span style="background-color: orange;"><span style="font-size: x-large;">Recipe</span></span></b></div>
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<span style="color: #222222; font-family: "puritan"; font-size: medium;"><span style="background-color: white; font-size: x-large;"><b>Kinda-healthy Rum 'n Raisin Bread Puddin'</b></span></span><br />
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: medium;"><b>Ingredients:</b></span><br />
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1/4 cup RAISINS</div>
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1/4 cup <b>dark</b> RUM</div>
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1/4 tsp NUTMEG</div>
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1/2 cup SUGAR</div>
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4 EGGS</div>
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1 cup MILK</div>
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8 oz <b>whole grains</b> BREAD, <b>cubed </b>(that works out to be 8 slices)</div>
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Rum Sauce (<a href="http://healthyandgourmet.blogspot.ca/2011/03/rum-and-raisin-bread-pudding-with-rum.html?m=1" target="_blank">here</a>)</div>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: large;"><b>Instructions:</b></span></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="color: #222222; font-family: "puritan";"><span style="font-size: 17.6px;">Pour the rum over the raisins and allow to soak for 10 minutes. Strain and reserve the liquid.</span></span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Whisk together the milk, eggs, sugar, reserved rum, and nutmeg. Pour over the cubed bread and toss well. Transfer to a greased 8” baking dish and sprinkle the rum-soaked raisins on top. Cover with plastic wrap and refrigerate for 30 minutes.<b><span style="color: red;">*</span></b></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Bake at 350F for 40 to 45 minutes. Serve warm drizzled with Rum Sauce</li>
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<b><span style="color: red;">*</span></b> Shoot! I think I missed the 'cover and refrigerate part'. Oh well, it still turned out ok. Also, I didn't sprinkle raisins on top but rather mixed it into the bread cubes mixture!</div>
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(Original <a href="http://healthyandgourmet.blogspot.ca/2011/03/rum-and-raisin-bread-pudding-with-rum.html?m=1" target="_blank">Recipe</a>: Rum and Raisin Bread Pudding with Rum Sauce)</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-8556179891813812692017-06-26T04:00:00.000-04:002017-06-26T04:00:04.711-04:00What Your Favourite FRUIT Says About You - according to the Experts <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzz-JWUyl9IsrfKX9BAS3UYBiekKNBS2HjAovGhUrQ9PRP5VI08millH3wqE6XfOHBC0PPRHlD0MaZ3VIc1WpGxf31uj7V0J-vzQAW15XKGDKz0ad50Nfcfo__vakfCgMRVpm0IDEB77Q/s1600/sshot-373A.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="430" data-original-width="750" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzz-JWUyl9IsrfKX9BAS3UYBiekKNBS2HjAovGhUrQ9PRP5VI08millH3wqE6XfOHBC0PPRHlD0MaZ3VIc1WpGxf31uj7V0J-vzQAW15XKGDKz0ad50Nfcfo__vakfCgMRVpm0IDEB77Q/s1600/sshot-373A.png" /></a></div>
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Well, my favourite fruits (because I have more than one), happens to be mangoes and pineapples followed by berries! I also love grapes and bananas - but these are not included in the informative image below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzOJETFDuYacsJa4HQrNtVsDPdZhgibw9h3g_2jkNb7gHyU0b888OLXn_Wppv954oDIt1MrIc9W-hjMe_fascp6iu2qjYmIqEL3qEitCRSgukqQNv5JNeqdZeAFJKwb088tLp0HAQhfxG/s1600/INFOGRAPH-FAVFRUITS.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzOJETFDuYacsJa4HQrNtVsDPdZhgibw9h3g_2jkNb7gHyU0b888OLXn_Wppv954oDIt1MrIc9W-hjMe_fascp6iu2qjYmIqEL3qEitCRSgukqQNv5JNeqdZeAFJKwb088tLp0HAQhfxG/s1600/INFOGRAPH-FAVFRUITS.png" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-16283539821748058282017-04-24T11:51:00.000-04:002017-04-24T12:10:35.303-04:00It's National Pigs-in-a-Blanket Day!<i>When was the last time you had some pigs in a blanket?...</i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90mDc_It_iqjAY8RjHDS_U3VfK6WXYOxM40QbihbU1787h1WmDKAM-a54VtIm1q7l3ueVsbZdXeV5AnW6uShPXiaaLbCR1jHkWp057tKMbamHlqUaXDWxbyv2vlM97paAhyTRlSzh0kzj/s1600/Njars-pigsinblanket-banner-.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh90mDc_It_iqjAY8RjHDS_U3VfK6WXYOxM40QbihbU1787h1WmDKAM-a54VtIm1q7l3ueVsbZdXeV5AnW6uShPXiaaLbCR1jHkWp057tKMbamHlqUaXDWxbyv2vlM97paAhyTRlSzh0kzj/s1600/Njars-pigsinblanket-banner-.png" /></a></div>
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<a href="https://en.wikipedia.org/wiki/Pigs_in_blankets" target="_blank"><b>Pigs in a blanket</b></a> refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Ireland, Germany, Belgium, Russia, Canada, and Japan. Many are large, but other recipes call for a dish that is small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or <i>hors d'oeuvre</i> or are accompanied by other dishes in the 'main course' section of a meal.<br />
In the West, especially in the United States and Canada, the bite-sized variety of pig in a blanket is a common hors d'oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce.<br />
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Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, and, more rarely, the United States and Canada.<br />
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In the United Kingdom, "pigs in blankets" refers to small sausages (usually chipolatas) wrapped in bacon. They are a traditional accompaniment to roast turkey for Christmas dinner. Pigs in blankets can be accompanied with devils on horseback, an appetizer of prunes wrapped in bacon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bdBcE9fGnSi0Lb1K5JxrapMQqLOA_7gX2GzmxAwf-hYfZ-QZ5o2I1Gf__8HusQGxEEJx05v8jfn5-1c08amXY9DgfKBz5r9UOxCg-ou8UVwu8Iy_SMH75vqWl3WwrLmPE9SSpep2b-qH/s1600/sausagerolls2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bdBcE9fGnSi0Lb1K5JxrapMQqLOA_7gX2GzmxAwf-hYfZ-QZ5o2I1Gf__8HusQGxEEJx05v8jfn5-1c08amXY9DgfKBz5r9UOxCg-ou8UVwu8Iy_SMH75vqWl3WwrLmPE9SSpep2b-qH/s640/sausagerolls2.jpg" width="640" /></a></div>
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In the United States, the term "pigs in a blanket" typically refers to hot dogs in croissant rolls, but may include Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. The larger variety is served as a quick and easy main course or light meal (particularly for children) while the smaller version is served as an appetizer. At breakfast or brunch, the term "pigs in a blanket" often refers to sausage links with pancake wrapped around it.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLhok58os-kw6WLhsAgiUsF0MmsLYesQcj7swmJroAAOyVBlQWF4ifYsqdjYlD5UZ2g6G3l1SHx3qdl5_AT1KCFrenzjUsGG58zSp7tnN_e6d3B1zzhr3bhd4YmWR_3yC812a2Q2_6mCr/s1600/800px-Pigs_in_a_blanket.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFLhok58os-kw6WLhsAgiUsF0MmsLYesQcj7swmJroAAOyVBlQWF4ifYsqdjYlD5UZ2g6G3l1SHx3qdl5_AT1KCFrenzjUsGG58zSp7tnN_e6d3B1zzhr3bhd4YmWR_3yC812a2Q2_6mCr/s640/800px-Pigs_in_a_blanket.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sausage <a href="https://en.wikipedia.org/wiki/Pigs_in_blankets#/media/File:Pigs_in_a_blanket.jpg" target="_blank">wrapped in pancakes</a>,<br />
as served at IHOP (International House of Pancakes, USA)</td></tr>
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<span style="font-size: large;">Elsewhere...</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBibR0R7-057_YtcMZryByQhGDkIwbMRmXDz_ft0JaNTBxT6larff_TZeds1zrPPS3x-ZHwWsX-0hsmfk3Y0Z2ogn7HIVPDaP6aCmSy0f1Ig8JNQvM8BDCSQ5z8Yb2CakDq-dYGgtt6_BH/s1600/sausagerolls3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBibR0R7-057_YtcMZryByQhGDkIwbMRmXDz_ft0JaNTBxT6larff_TZeds1zrPPS3x-ZHwWsX-0hsmfk3Y0Z2ogn7HIVPDaP6aCmSy0f1Ig8JNQvM8BDCSQ5z8Yb2CakDq-dYGgtt6_BH/s1600/sausagerolls3.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Belgian/Dutch '<a href="http://www.ohmyfoodness.nl/omf-kookt/snacks-omf-eet/partyhapjes-mini-worstenbroodjes" target="_blank">worsten </a><a href="http://www.ohmyfoodness.nl/omf-kookt/snacks-omf-eet/partyhapjes-mini-worstenbroodjes" target="_blank">broodjes</a>'</td></tr>
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<span style="font-size: large;"><br /></span> The name can also refer to klobasnek. The German Würstchen im Schlafrock ("sausage in a dressing gown") uses sausages wrapped in puff pastry or, more rarely, pancakes. Cheese and bacon are sometimes present.<br />
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In Russia this dish is named Сосиска в тесте (Sosiska v teste, "sausage in dough").<br />
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In Israel Moshe Ba'Teiva (Moses in the ark) is a children's dish consisting of a hot dog rolled in a ketchup-covered sheet of puff pastry or phyllo dough and baked.<br />
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In Denmark there is a dish similar to the British-style dish known as the Pølse i svøb, which means "sausage in blanket", usually sold at hot dog stands known as pølsevogn (sausage-wagons). The American-style pigs in a blanket are known as Pølsehorn, meaning "Sausage horns".<br />
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In Finland pigs in blanket are known as nakkipiilo, which means "hidden sausage" if it is translated freely.<br />
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In Mexico the sausage is wrapped in a tortilla and deep fried in vegetable oil. The name "salchitaco" comes from the fusion of the words salchicha (sausage) and taco (sausage taco).<br />
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In both Australia and New Zealand, pig in a blanket is a cocktail frankfurter wrapped in bacon and/or puff pastry.<br />
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In China, a Chinese sausage wrapped in pastry is called "Lap Cheong Bao" and is steamed rather than baked.<br />
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In Hong Kong, a hot dog wrapped in pastry is called "Cheung Jai Bau" or "Hot Dog Bun" and is baked.<br />
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In Estonia, they are referred to as "viineripirukas", which means sausage pastry.<br />
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In Serbia, the dish has a name "rol viršla", lit. (hot) dog roll. Rol viršla is a very popular type of fast food in Serbia.<br />
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Source(s): <a href="https://en.wikipedia.org/wiki/Pigs_in_blankets" target="_blank">wikipedia</a> | <a href="https://www.punchbowl.com/holidays/national-pigs-in-a-blanket-day" target="_blank">punchbowl</a><br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-45434600446560811532016-12-23T09:14:00.001-05:002016-12-23T09:14:39.986-05:00Tips 'n Tricks(#8): 6 Great TURKEY-cooking TIPS worth knowing!So you'd think by now one would know how to cook the perfect turkey with all the info out there, well guess what? I don't. I still dry it out and I can never seem to get the skin crispy enough. Once, I even baked a turkey upside down (purely by accident) and it actually turned out pretty moist but it looked atrocious! But that's a whole other story.<br />
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Now, I've decided to take the time to put together a few tips to make things easier because it's not just about how to cook a turkey, but how to cook a turkey <b>safely</b>!<br />
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Now let's hope I can get it right once and for all! If you have any tips let me know!<br />
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Additional turkey tips I found later: <a href="https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/lets-talk-turkey/CT_Index" target="_blank">fsis.usda.gov</a><br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-31047602535195261062016-11-17T12:49:00.002-05:002016-11-18T11:40:53.593-05:00TOAST TOPPER #3 - Nutella with Sliced (or Mashed) Bananas... and Toasted Walnuts<div class="separator" style="clear: both; text-align: left;">
<i style="background-color: white; color: #222222; font-family: Puritan; font-size: 17.6px;">Because it's not just about peanut butter and jam anymore...</i></div>
<i style="background-color: white; color: #222222; font-family: Puritan; font-size: 17.6px;"><br /></i><span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">Topped my toast today with:</span><br />
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<li>Nutella</li>
<li>Sliced bananas (or mashed)</li>
<li>Toasted walnuts</li>
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For this toast topper, I wanted to try the famous Nutella-with-banana combination but unfortunately my bananas were a wee bit too ripe. Then all of a sudden a light bulb went off in my head; 'Hey, why not mush it all together then pipe (or spread) over my Nutella?!' So that's what I did.</div>
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I know, it sounds gross but actually it wasn't bad at all - a bit messy, but nevertheless delicious!</div>
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Don't knock it till you try it, lol. I was so excited to bite into it that I forgot the toasted walnuts! </div>
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Later I made another one, but this time with a bit of a twist - banana first, then Nutella on top, and this time I remembered to sprinkle some toasted almonds on it! Double yum!</div>
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What an ooey-gooey mess of goodness!</div>
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But if mushy bananas is just not your thing, then slice bananas is the way to go. Eventually, I went out and bought more bananas just so I could show you!</div>
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Did I spread that Nutella on too thick or what? You betcha!</div>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">So what do you like to top your toast with? Tell me and I'll try it!</span><br />
<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;"><br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-30645666743992977712016-10-10T13:09:00.000-04:002017-08-29T10:23:26.278-04:00Frosted Pumpkin Spice Cookies<div class="separator" style="clear: both; text-align: center;">
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It's Autumn! And you know what that means, it's time for some Fall goodies - <i>sugar and spice and everything nice </i>for the Fall baking season and I'm starting it off with these oh-so-addictive <i>Pumpkin Spice </i>cookies!<br />
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Anything pumpkin is always good and these cookies are the type of cookies you can enjoy with or without frosting - the choice is yours. I made them both ways - but preferred them with frosting, a cinnamon cream cheese frosting to be exact! Yum, yum, yum!</div>
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As usual, I've altered the original recipe slightly - instead of using nutmeg, cinnamon, and cloves separately as called for, I substituted all 3 with one ingredient - pumpkin spice, which contained all of these ingredients.<br />
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I piped my frosting on so it was a bit thicker but you can spread it on also if you like. I must say, these are the most addictive cookies I've ever made so far. </div>
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They are cake-like in texture and there's something about them that makes you want to keep stuffing them in your mouth - so much so that I made another batch within a few hours of making the first. I've NEVER done that before!</div>
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Also, the recipe was so easy to follow, nothing too complicated or fussy - my kind of recipe! </div>
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The dough, however, was a bit sticky and should be flattened a bit as it won't spread very much if at all. I flattened and twisted it at the same time giving it a sort of swirly look on top but you don't have to do this.</div>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: x-large;"><b style="background-color: orange;">Recipe</b></span></div>
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<span style="font-size: large;"><b>Frosted Pumpkin Spice Cookies</b></span></div>
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<span style="font-size: large;"></span></div>
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<span style="font-size: large;"><b>Ingredients:</b></span></div>
<ul>
<li>2-1/2 cups FLOUR</li>
<li>1 tsp. BAKING POWDER</li>
<li>1 tsp. BAKING SODA</li>
<li>2-3 tsp. PUMPKIN SPICE</li>
<li>1 tsp. <b>ground</b> CINNAMON</li>
<li>1/2 tsp. SALT</li>
<li>1/2 cup BUTTER, <b>softened</b></li>
<li>1 cup <b>white</b> SUGAR</li>
<li>1/2 cup <b>brown</b> SUGAR</li>
<li>1 cup <b>canned</b> PUMPKIN PUREE<b><span style="color: red;">**</span></b></li>
<li>1 EGG</li>
<li>1 tsp VANILLA EXTRACT</li>
</ul>
<br />
<span style="font-size: large;"><b>Instructions:</b></span><br />
<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgUSjK3pFhoKtqWNHLueg83WQ6wBzb_MDHPnOyPxjUhxTHXjPO2GQZjC4LIpIsJkm_BVdBp5QSxz17Ny5vt8u8o5Kc6XjhZJjieSGiqpcEASzfMnZXq3uzk_tyrN-PXMKOKdZYjCmETsX/s1600/IMG_9090+%25282%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTgUSjK3pFhoKtqWNHLueg83WQ6wBzb_MDHPnOyPxjUhxTHXjPO2GQZjC4LIpIsJkm_BVdBp5QSxz17Ny5vt8u8o5Kc6XjhZJjieSGiqpcEASzfMnZXq3uzk_tyrN-PXMKOKdZYjCmETsX/s200/IMG_9090+%25282%2529.JPG" width="166" /></a>
<li>Preheat oven to 350 F (175C). Mix together flour, baking powder, baking soda, cinnamon, salt and pumpkin spice and set aside.</li>
<li>Cream together in a medium bowl the butter and sugars. Add pumpkin puree, egg and 1 tsp. of vanilla to the butter mixture and blend until creamy.</li>
<li>Mix in dry ingredients and then drop by the tablespoons onto cookie sheet. Flatten the cookie doughs, twirling/twisting them slightly so the spoon will release easier because the dough will be pretty sticky at this point.</li>
<li>Bake for around 18-20 mins. <b><span style="color: red;">*</span></b></li>
<li>Cool, then frost cookies if desired with the icing recipe below, and you're done!</li>
</ol>
<b><span style="color: red;">*</span></b>These cookies will remain soft long after they're baked. They are best stored uncovered in a container!<br />
<b><span style="color: red;">**</span></b> I used a 540 ml can of pumpkin puree to make two batches.<br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b><br /></b></span> <span style="font-size: large;"><b>Cinnamon Cream Cheese Frosting</b></span><br />
(Original Recipe(s): <a href="http://www.food.com/recipe/sprinkles-cinnamon-cream-cheese-frosting-279310" target="_blank">Sprinkles Cinnamon Cream Cheese Frosting</a>)<br />
<ul>
<li>8 oz cream cheese</li>
<li>1/2 cup BUTTER</li>
<li>1/2 tsp CINNAMON</li>
<li>3-3/4 cups ICING SUGAR, <b>sifted</b></li>
<li>1/2 tsp VANILLA</li>
<li>MILK (add in 1 teaspoon increments at the end only if needed)</li>
</ul>
<div>
<br /></div>
<div>
<span style="font-size: large;"><b>Instructions:</b></span><br />
<ol>
<li>Using your electric mixer, (with a flat beater), beat cream cheese, butter, and cinnamon on medium-low speed until smooth and creamy (approximately 2 or 3 minutes).</li>
<li>Reduce speed to low and gradually add the icing sugar, beating until incorporated.</li>
<li>Add the vanilla; beat just until mixed.</li>
<li>Do not overbeat or the frosting will incorporate too much air. It should be creamy and dense like ice cream.</li>
<li>Add milk, 1 teaspoon at a time, if frosting is not of a spreadable consistency.</li>
</ol>
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<span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">(</span>Original Recipe: <a href="http://allrecipes.com/recipe/10033/iced-pumpkin-cookies/" target="_blank">Iced Pumpkin Cookies</a><span style="background-color: white; color: #222222; font-family: "puritan"; font-size: 17.6px;">)</span><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-30477337559004561692016-09-30T10:21:00.001-04:002016-09-30T10:21:53.803-04:00Tips 'n Tricks(#7): DON'T Toss Out that Flat Wine or Champagne just yet!And all this time I kept dumping out my favourite wine when it went flat. No more wasted wine for me!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-21530448282916192052016-09-19T05:30:00.000-04:002019-01-05T06:48:32.918-05:00Favourite Food Quote (#7): "Knowledge is knowing a tomato is a fruit..."<div style="text-align: left;">
Favourite food quote for this week...</div>
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<i><br /></i>
<i>Amen to that! </i><b><span style="color: #cc0000;"><br /></span></b><br />
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<b><span style="color: #cc0000;">(PIN IT!)</span></b><br />
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<b><span style="color: #cc0000;"><br /></span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-88097801732263663872016-09-05T11:07:00.002-04:002016-09-12T11:24:33.034-04:00Melt-in-your-mouth NUTELLA-filled Choco Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflq1LxBgt_1modb5e2shBZ5Imn64mFp39FmyBNHDzvDXRu2m-QOkdEU9P1Bu-IrGnTK0uwiThCx2kl2ubzrnkLrFwvXWNLNXsNdQE1eYJ-H0-u-pAKh3cSr_IqGBWswfGC7T3PVjWdv-s/s1600/nutellacollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflq1LxBgt_1modb5e2shBZ5Imn64mFp39FmyBNHDzvDXRu2m-QOkdEU9P1Bu-IrGnTK0uwiThCx2kl2ubzrnkLrFwvXWNLNXsNdQE1eYJ-H0-u-pAKh3cSr_IqGBWswfGC7T3PVjWdv-s/s640/nutellacollage.jpg" width="640" /></a></div>
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<i>(*melt-in-your-mouth on the day of baking, after that, it's like a regular (albeit delicious) chocolate chip cookie with a hint of Nutella!)</i><br />
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Two of my favourite yummies coming together as one in this recipe - Nutella and chocolate chip cookies. There are a million recipes for this cookie out there so we thought it was time to give it a try.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zfirQ8Ji-xH-lSZYV71l_xgSHxxiB1baoun0_ZwsR3j-u4tdcK8IZJinuYKktO-nA91CLnGTGP2SbN9yZ74PI4cG4tDE_KXGchKN17Y7mru7fIUMytSvmJ04_zuE3Tz0DeCugauIeUKL/s1600/nutella1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2zfirQ8Ji-xH-lSZYV71l_xgSHxxiB1baoun0_ZwsR3j-u4tdcK8IZJinuYKktO-nA91CLnGTGP2SbN9yZ74PI4cG4tDE_KXGchKN17Y7mru7fIUMytSvmJ04_zuE3Tz0DeCugauIeUKL/s640/nutella1.jpg" width="640" /></a></div>
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This was an easy-to-make (yet delicious), chocolate chip cookie recipe with a dollop of Nutella inside... or <b>all over</b> as it was the case for me because it's one thing to put some Nutella on top but it's a whole other drama trying to contain that Nutella inside the cookie as you pinch it together and roll it. What a mess! But it was worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSvZoERuZyu8xJomrrr8jB631rbnhqZJ4m5FAXDgmPgSSDl19FPCVCMyIXcYylkHjOLowemKcMk0SekuXS_w-pogUPU62F81wTsdV2VyZhe6hkU_PAXjj0QEW89ypdJCYjbhZWPeQRpzZ/s1600/nutella2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSvZoERuZyu8xJomrrr8jB631rbnhqZJ4m5FAXDgmPgSSDl19FPCVCMyIXcYylkHjOLowemKcMk0SekuXS_w-pogUPU62F81wTsdV2VyZhe6hkU_PAXjj0QEW89ypdJCYjbhZWPeQRpzZ/s640/nutella2.jpg" width="640" /></a></div>
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No type of mixing tool (hand-held or otherwise), was needed for this recipe - I just used a spatula! It was really simple to make. </div>
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<a name='more'></a>So you're suppose to put a small dollop in the middle of the cookie dough then fold the dough over pinching the sides together before rolling it into a ball and placing it on the baking sheet but...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QYvi50Aq6yQVHwAgilz_Eme6WHDcpNKE5MYsXaDOCC3IM0nHj7KBolJf62dE7WYzo0c1u2PKl8cNDbU3hH38soUWnHQYX0ykyz2TxUY73ii-VJtO7W98R2_dAZ4IYjXblF85Jqei9P0i/s1600/nutella3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3QYvi50Aq6yQVHwAgilz_Eme6WHDcpNKE5MYsXaDOCC3IM0nHj7KBolJf62dE7WYzo0c1u2PKl8cNDbU3hH38soUWnHQYX0ykyz2TxUY73ii-VJtO7W98R2_dAZ4IYjXblF85Jqei9P0i/s640/nutella3.jpg" width="640" /></a></div>
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that was easier said than done. Maybe I added too much Nutella - or didn't make the cookie dough big enough to <i>wrap</i> around it but either way...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV-cxgcF6WqXhn1fnjQJlUkUabqVNJfMowJ6cKzMtH-wfC5yMMH6gWTUzrLVVGslwfvdhluTY45nJIpwzM_JU9bd42tM914H8Ugo8qSMZtKSZiLMQi6B4me8FcJDChdtdf-xe5fkgCC-M/s1600/nutella4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimV-cxgcF6WqXhn1fnjQJlUkUabqVNJfMowJ6cKzMtH-wfC5yMMH6gWTUzrLVVGslwfvdhluTY45nJIpwzM_JU9bd42tM914H8Ugo8qSMZtKSZiLMQi6B4me8FcJDChdtdf-xe5fkgCC-M/s640/nutella4.jpg" width="640" /></a></div>
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Nutella was oozing out from all sides of the cookie dough. I couldn't even capture it because my hands were full of Nutella and I didn't want to get my camera dirty. In the end I realize it really didn't matter as it gave the chocolate chip cookie a nice look:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rP-uP0n2ldJIip3sRSifU9FlRm6-SLPPjOzz5sOjlwSwgx3e1U7IgJ1S_EoyVDsiCF6j7MP4cH-zDKVbhFxje4VaiBGtSmCLarAnqLoNqdARYkpEnRHN0NJpYljN6vFtErxnCW167Xkl/s1600/nutella5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rP-uP0n2ldJIip3sRSifU9FlRm6-SLPPjOzz5sOjlwSwgx3e1U7IgJ1S_EoyVDsiCF6j7MP4cH-zDKVbhFxje4VaiBGtSmCLarAnqLoNqdARYkpEnRHN0NJpYljN6vFtErxnCW167Xkl/s640/nutella5.jpg" width="640" /></a></div>
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Kind of look like cinnamon was added to it doesn't it.<br />
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<b><span style="font-size: large;">So in a series of photos, I'll show you how easy the recipe was to make.</span></b><br />
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First you melt your butter in the microwave (just until almost liquidy but not boiling hot), then add brown sugar.<br />
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I always like to add more brown sugar than white when it comes to chocolate chip cookies because the molasses in the brown sugar is what makes it more chewy not to mention the appearance of the cookie looks better and the taste more chocolate chippy ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK9Y2CyJssfhpXJSZ91b1ZVme891cfIcVISmks_x66a7eS8WiXZQIakMRu5FOquozPZT1jZ73uAN8bUQb1WGVZ5Txbrl8_oFPbX3-oeGir5HpE-AVxcQU9W_22BQdlQ_1Qgw-6d5FVQ-7/s1600/nutella7a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnK9Y2CyJssfhpXJSZ91b1ZVme891cfIcVISmks_x66a7eS8WiXZQIakMRu5FOquozPZT1jZ73uAN8bUQb1WGVZ5Txbrl8_oFPbX3-oeGir5HpE-AVxcQU9W_22BQdlQ_1Qgw-6d5FVQ-7/s640/nutella7a.jpg" width="640" /></a></div>
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and then add some white sugar...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jlKL-hK0ySV7wsMHb-_HwYNCIe-PYkkqw3psZQIMNGqWQGsgXxVWfUuYek8wEGp6uYtkeYotlp8mXkS2iloeADJ4GvearVmzGhWEnQEw8TkvkvDyxhLreUguUw3j3C-znHF0Ar_AOLS7/s1600/nutella7b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5jlKL-hK0ySV7wsMHb-_HwYNCIe-PYkkqw3psZQIMNGqWQGsgXxVWfUuYek8wEGp6uYtkeYotlp8mXkS2iloeADJ4GvearVmzGhWEnQEw8TkvkvDyxhLreUguUw3j3C-znHF0Ar_AOLS7/s640/nutella7b.jpg" width="640" /></a></div>
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and mix together...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1XyNh1EyO3UmgOlqCK82zNPxNkacE4bRiAmbkOs4SBI5mqjL70A9r48l43jC_v0rjYdias6Eco334OsqQqwXVSrSaEeIvYgE1Tsi1762CF0VdfFoKSqaGs5kMNbcS6eNW0dNEpr5BZuy/s1600/nutella7c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit1XyNh1EyO3UmgOlqCK82zNPxNkacE4bRiAmbkOs4SBI5mqjL70A9r48l43jC_v0rjYdias6Eco334OsqQqwXVSrSaEeIvYgE1Tsi1762CF0VdfFoKSqaGs5kMNbcS6eNW0dNEpr5BZuy/s640/nutella7c.jpg" width="640" /></a></div>
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Then add your eggs...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-E4TV-b1Vljw4E9K7k5bCR580lI1f5pF0dOrnoI1TUETsVsWhIjB-V3W4q-gUb9pfgll9hrVa6DyLKlMNzgeRQqOtSN0J1RgZ70495uSSL6HBylTI3EUvNcZE_PC5voZa3Eb2bnrffUZ/s1600/nutella7d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb-E4TV-b1Vljw4E9K7k5bCR580lI1f5pF0dOrnoI1TUETsVsWhIjB-V3W4q-gUb9pfgll9hrVa6DyLKlMNzgeRQqOtSN0J1RgZ70495uSSL6HBylTI3EUvNcZE_PC5voZa3Eb2bnrffUZ/s640/nutella7d.jpg" width="640" /></a></div>
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and mix it all together <b>well</b>...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdsPzAmfMfv9cb3siBERDcxEq9BH4DQaAnl5NCBJUrFQQC4t000Y3A7uzSR02I4NjNhTKhLje43uPXRy6BfBoHSX-wUpcrt6RhskARFPHje_vKquzaLmufnEEUPxNr58oZyFYwd25xtQK/s1600/nutella7e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRdsPzAmfMfv9cb3siBERDcxEq9BH4DQaAnl5NCBJUrFQQC4t000Y3A7uzSR02I4NjNhTKhLje43uPXRy6BfBoHSX-wUpcrt6RhskARFPHje_vKquzaLmufnEEUPxNr58oZyFYwd25xtQK/s640/nutella7e.jpg" width="640" /></a></div>
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Then add your vanilla extract, salt and baking soda. <b>Baking soda</b> and <u>not</u> baking powder is important here if you want your cookie to spread. (If you want them more puffy or cake like, then you can add baking powder.)</div>
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and mix all together...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9W54hSFZvbrU2vVq9qKOh8ap24gAo8_tuYov2zr2vDASr5X1SiUs2bAI6iYywPMfbkbgGnxAOlEdADRuYiT01KVXI2ZSIpBDAy0EMkMwrvP3UvIAm66Az92cD2fJJzUpO1gVp6YY5Z_H/s1600/nutella7h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9W54hSFZvbrU2vVq9qKOh8ap24gAo8_tuYov2zr2vDASr5X1SiUs2bAI6iYywPMfbkbgGnxAOlEdADRuYiT01KVXI2ZSIpBDAy0EMkMwrvP3UvIAm66Az92cD2fJJzUpO1gVp6YY5Z_H/s640/nutella7h.jpg" width="640" /></a></div>
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Next add your flour ...</div>
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and chocolate chips...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6W-OMYQFemTEV_qtRj8C8JqbCPDKTvi9PLOKGBbHnLPGDrmCoI44qcWT0HBvTPcsqyTIi_hLielepudtVLMOpBn0D7Bq6ndOofqlFZNZpHfJpXKUTQV8vnxvWJy67CC11RoapcHcei-x/s1600/nutella7k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6W-OMYQFemTEV_qtRj8C8JqbCPDKTvi9PLOKGBbHnLPGDrmCoI44qcWT0HBvTPcsqyTIi_hLielepudtVLMOpBn0D7Bq6ndOofqlFZNZpHfJpXKUTQV8vnxvWJy67CC11RoapcHcei-x/s640/nutella7k.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LPN05jtoC6olzq8pdhyphenhyphenpVO1keJDr0xVjrTXfr4cSc8_MIydYNTqQoYDqLwYIyew6ujcKfY8nvz45cVocSbO5lj_NaOMOTJFAzLbNZdDy0mBAxP1dghMr7rIAZX2u48dnO5lmfNL9MPAJ/s1600/nutella7l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LPN05jtoC6olzq8pdhyphenhyphenpVO1keJDr0xVjrTXfr4cSc8_MIydYNTqQoYDqLwYIyew6ujcKfY8nvz45cVocSbO5lj_NaOMOTJFAzLbNZdDy0mBAxP1dghMr7rIAZX2u48dnO5lmfNL9MPAJ/s640/nutella7l.jpg" width="640" /></a></div>
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and mix it all till it looks something like this...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip417mMr4AwQrR3WQdlFelzs-BnxOOc3BzkypMROiEmj0pwRXa5OwKfD0DhqjrvyJ278WH2iJJrYhTjfAvbaBCgYnuhWmqCCwGpDIVwhBsA16qSwHTRyrhkfDOXqZ7IiPOyzpl4Bj3Ehik/s1600/nutella7m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip417mMr4AwQrR3WQdlFelzs-BnxOOc3BzkypMROiEmj0pwRXa5OwKfD0DhqjrvyJ278WH2iJJrYhTjfAvbaBCgYnuhWmqCCwGpDIVwhBsA16qSwHTRyrhkfDOXqZ7IiPOyzpl4Bj3Ehik/s640/nutella7m.jpg" width="640" /></a></div>
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Then scoop out some cookie dough, roll into a ball and then flatten.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qSvpxlWqPU6_fdYAME9lp7uqg2lcyj7FdPs8tzC6ikdK76SysQgIjks4W96CcOG3sN57LF1xGOSCmHy1nMR2RZkLB56-DYrWN0Nfy6YF6VIHj5gEM6EaFlJOfdR4z0zOR2_BK4sRL-Xj/s1600/nutella8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1qSvpxlWqPU6_fdYAME9lp7uqg2lcyj7FdPs8tzC6ikdK76SysQgIjks4W96CcOG3sN57LF1xGOSCmHy1nMR2RZkLB56-DYrWN0Nfy6YF6VIHj5gEM6EaFlJOfdR4z0zOR2_BK4sRL-Xj/s640/nutella8.jpg" width="640" /></a></div>
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<i>(Lol, you think I added enough chocolate chips? Hey!, <span style="background-color: #ffe599;">'a chocolate chip - or three in every bite, guaranteed'</span>, is my motto!)</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7yjqhpB4jZ8YTx_UarvFh4BHYJjJTBF_12IS0H9oEqvx7OFSIAAdATj2B5D2T1aIFPXO_uti16sYVXMTQjHHT_mbHDKQt2BZK918WzmwBVdb3qihwwkB13lRwjsU3JPW45CGspf7_QwV/s1600/nutella8a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr7yjqhpB4jZ8YTx_UarvFh4BHYJjJTBF_12IS0H9oEqvx7OFSIAAdATj2B5D2T1aIFPXO_uti16sYVXMTQjHHT_mbHDKQt2BZK918WzmwBVdb3qihwwkB13lRwjsU3JPW45CGspf7_QwV/s640/nutella8a.jpg" width="640" /></a></div>
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Add a bit of Nutella in the center...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYJwOCK2y80ieWXPpRP9IQ8W1fxIBcuETF3YEttSoeKsj6f3VpxHUkJ50mMXIaBRQZg5Y4OF9LQvsMHLMMdz1k3nYfTXflVG_GKC4cE32L5XiyXoRKd164w4pwAH0pPsy31_Ug1Qs7Gsz/s1600/nutella3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYJwOCK2y80ieWXPpRP9IQ8W1fxIBcuETF3YEttSoeKsj6f3VpxHUkJ50mMXIaBRQZg5Y4OF9LQvsMHLMMdz1k3nYfTXflVG_GKC4cE32L5XiyXoRKd164w4pwAH0pPsy31_Ug1Qs7Gsz/s640/nutella3.jpg" width="640" /></a></div>
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Enclose the cookie dough over the Nutella, roll it into a ball again and place on baking sheet (or flatten them a bit after rolling them like I did) ...<span style="text-align: center;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoyhbJT0_xmXYTSqrLXpdIp1wIlwonoz7Tmec2j5B0PuJcxQgJlHVAjc-I5oVng0l9J9dEnH5iiQPHQyuKu269bE0M08vJ5XGgzm2m2M5dkcApHHwfA5PUCQkbxaX4xviboS6nNIfJDoD/s1600/nutella6a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXoyhbJT0_xmXYTSqrLXpdIp1wIlwonoz7Tmec2j5B0PuJcxQgJlHVAjc-I5oVng0l9J9dEnH5iiQPHQyuKu269bE0M08vJ5XGgzm2m2M5dkcApHHwfA5PUCQkbxaX4xviboS6nNIfJDoD/s640/nutella6a.jpg" width="640" /></a></div>
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Bake in oven for around 11 mins @ 350F and presto!...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ6T6di0m0du2JEepKmioHFJpUooBfp3b1RpUk5R5K3a2psJ-yBxTZOxmuIpcvEgz-pee49c_rilGheHLf3fzwxWPqdOxr5_WKzTCpwNLEBxryyM6M1iJx-f0_9HjgXtYWr3AthpnUSlZ/s1600/nutella9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsJ6T6di0m0du2JEepKmioHFJpUooBfp3b1RpUk5R5K3a2psJ-yBxTZOxmuIpcvEgz-pee49c_rilGheHLf3fzwxWPqdOxr5_WKzTCpwNLEBxryyM6M1iJx-f0_9HjgXtYWr3AthpnUSlZ/s640/nutella9.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvrABvH731EptGK1leunzyydHsLDHjjBiHjoNLvrtZcD3GhYvFCKzI3JG2jEWFvI_EgIIABoq0JK6Hok_AqShQBM-JopqKIfDizJRgggcbrQYnGtDGFp2mcmGVrKnEDwzl5HElnGRSqZW/s1600/nutella9a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdvrABvH731EptGK1leunzyydHsLDHjjBiHjoNLvrtZcD3GhYvFCKzI3JG2jEWFvI_EgIIABoq0JK6Hok_AqShQBM-JopqKIfDizJRgggcbrQYnGtDGFp2mcmGVrKnEDwzl5HElnGRSqZW/s640/nutella9a.jpg" width="640" /></a></div>
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Now if you find out they're all kissing each other after taking them out of the oven - that's ok. I make this mistake (if you want to call it a mistake) all the time...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD33gjxG5hSq9LpSWUV-EbeWlAMYzP7_ZejdkXZfznGnOJMxfRSzmvvKSHVeIZp5iSSJhBqFxqaRQ9xHk_BZJ-9INdMjzCdL8NjaCcmjI3FrCQEUa6s0uLhqZe8t214C2znpp-jjPsC1OZ/s1600/nutella9b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD33gjxG5hSq9LpSWUV-EbeWlAMYzP7_ZejdkXZfznGnOJMxfRSzmvvKSHVeIZp5iSSJhBqFxqaRQ9xHk_BZJ-9INdMjzCdL8NjaCcmjI3FrCQEUa6s0uLhqZe8t214C2znpp-jjPsC1OZ/s640/nutella9b.jpg" width="640" /></a></div>
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Just let them cool for about 10 mins then gently break them away from each other when transferring them onto a cooling rack. See?...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPFesQFf7uzCrek6IPpa7eYns3qWoGzTrplu8zsg3m_Ww4AjDbBhyphenhyphenhbvM0O-Uz6WV_Px022LjEIsALl3p4NCWiNcnfZKpR8S0icdYXq-hq9FvtTs1F7l2uEk5Nx9d_WRUP1bVJ5QABAdU/s1600/nutella9c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPFesQFf7uzCrek6IPpa7eYns3qWoGzTrplu8zsg3m_Ww4AjDbBhyphenhyphenhbvM0O-Uz6WV_Px022LjEIsALl3p4NCWiNcnfZKpR8S0icdYXq-hq9FvtTs1F7l2uEk5Nx9d_WRUP1bVJ5QABAdU/s640/nutella9c.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVudbogAZ9QdOUGq-N40udxEm1OjNTSeS8edItXgkMMS3iNNiYDcV020sWVj6h45ZRPmGdR1itYu4SKM1ANGuQKKNBvKy-8pjr2P-hXUo8_sWebBnM0oje900tSvkNNg83CPU3dS4TrI83/s1600/nutella9d.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVudbogAZ9QdOUGq-N40udxEm1OjNTSeS8edItXgkMMS3iNNiYDcV020sWVj6h45ZRPmGdR1itYu4SKM1ANGuQKKNBvKy-8pjr2P-hXUo8_sWebBnM0oje900tSvkNNg83CPU3dS4TrI83/s640/nutella9d.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtzxhP1VP2yhvWdvmVRaUoWCvCUD_1vp9STvsgSxkHyh2FeJWv5UfCanCc7Igr-RNIdiWykhACDYTi2zplVcZELiYO93IJVlvOnZwE3PAMPQbkQLghgfBUxkh8xPm7y92-JwcsyJux4W5/s1600/nutella9e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtzxhP1VP2yhvWdvmVRaUoWCvCUD_1vp9STvsgSxkHyh2FeJWv5UfCanCc7Igr-RNIdiWykhACDYTi2zplVcZELiYO93IJVlvOnZwE3PAMPQbkQLghgfBUxkh8xPm7y92-JwcsyJux4W5/s640/nutella9e.jpg" width="640" /></a></div>
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Now let's open up one of these babies to see what they really look like inside...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwzvSM-9VpRpmzWwnywNJwUuI7-JQftwZXA0_OMGLGQ6MoQwvLGWMqcN6OqmwPfTfl1kIVEMw3eHr4-VwfFmIouCQBWryoUq9cCJGBuRaY952JUo3WgVaT4eEsAZAIzNR6MJXbERwhVFs/s1600/nutella10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOwzvSM-9VpRpmzWwnywNJwUuI7-JQftwZXA0_OMGLGQ6MoQwvLGWMqcN6OqmwPfTfl1kIVEMw3eHr4-VwfFmIouCQBWryoUq9cCJGBuRaY952JUo3WgVaT4eEsAZAIzNR6MJXbERwhVFs/s640/nutella10.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_RTvPb9TULDuHOwTLAwzXUecHQryH7EJbbHK5y5Mof7kDrIK_ZCy34FWUhk-SL2UHDiOCwccSrXL6jOxi8KBN1RTOdn7RdYGemKZl2sZ2l6HO4JyWwqjEzxk9BkgftsnHxbqwIrh4ivV/s1600/nutella10a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_RTvPb9TULDuHOwTLAwzXUecHQryH7EJbbHK5y5Mof7kDrIK_ZCy34FWUhk-SL2UHDiOCwccSrXL6jOxi8KBN1RTOdn7RdYGemKZl2sZ2l6HO4JyWwqjEzxk9BkgftsnHxbqwIrh4ivV/s640/nutella10a.jpg" width="640" /></a></div>
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Good Lord. If that wasn't enough, let's have a <b>Melt-in-your-mouth NUTELLA-filled Choco Chip Cookies</b> moment, and then call it a day shall we?<br />
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Now onto the original recipe. <i>I basically doubled the ingredients of the original recipe (with the exception of the chocolate chips otherwise it would've been an overkill). This doubled-ingredient recipe is what I added below:</i><br />
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<br />
<span style="font-size: x-large;"><b style="background-color: orange;">Recipe</b></span><br />
(<a href="https://www.youtube.com/watch?v=JDuiqYeW6iU" target="_blank">My Secret Chocolate Chip Cookies with Nutella Filling Recipe</a>)<br />
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<b><span style="font-size: large;">Ingredients:</span></b><br />
(Yield: About 24 large-sized cookies)<br />
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<ul>
<li>1 cup (2 sticks) melted <b>unsalted</b> BUTTER <b><span style="color: red;">*</span></b></li>
<li>1-1/2 cup <b>brown</b> SUGAR</li>
<li>1/2 cup SUGAR</li>
<li>2 EGGS</li>
<li>1 tsp VANILLA EXTRACT</li>
<li>1 tsp SEA SALT<b><span style="color: red;">**</span></b></li>
<li>1 tsp BAKING SODA</li>
<li>3 cups <b>all-purpose</b> FLOUR</li>
<li>3 cups (semi-sweet) CHOCOLATE CHIPS</li>
<li><b>chilled</b> NUTELLA</li>
</ul>
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<b><span style="color: red;">*</span></b> I used salted butter PLUS added the additional salt in the recipe and it still tasted fine for me.</div>
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<b><span style="color: red;">**</span></b> I used regular salt.</div>
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<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Instructions:</b></span><br />
<br />
<ol>
<li>Preheat the oven to 350º F. </li>
<li>Melt butter in microwave for a few seconds then add the brown sugar and white sugar and mix all together in a large bowl by hand. (I mixed everything using a spatula.)</li>
<li>Add the eggs and mix again until well combined.</li>
<li>Add in the vanilla extract, salt, and baking soda and continue to mix until combined.</li>
<li>Next, add in the all-purpose flour and chocolate chips. Mix everything until the dough comes together.</li>
<li>Take a scoop of cookie dough and flatten it out like into a circle. Then take a bit of chilled Nutella and place it in the center. Envelope the Nuttella by folding over and pinching the cookie dough together like a dumpling. Roll into a ball and place on a baking sheet.<b><span style="color: red;">*</span></b></li>
<li>Bake 1 dozen at a time for 10 minutes until golden brown. Then let cool for 5 minutes before serving.</li>
</ol>
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<b><span style="color: red;">*</span></b> I rolled them into a ball and then flattened them a bit!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-58887067033852342322016-08-29T09:34:00.000-04:002016-08-29T09:35:27.005-04:00Favourite Food Quote (#6): "There is no sight on earth more appealing than..."<div style="text-align: left;">
Favourite food quote for this week...</div>
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<i>Amen to that! </i><b><span style="color: #cc0000;"><br /></span></b><br />
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<b><span style="color: #cc0000;">(PIN IT!)</span></b><br />
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<b><span style="color: #cc0000;"><br /></span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-44037934354888975502016-08-24T10:03:00.000-04:002016-08-24T10:03:42.186-04:00Famous LAST MEALS(#1): Andrew Chan (and group)<div class="separator" style="clear: both;">
If you were given the choice of a last meal, what would it be?</div>
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Various countries have varying traditions in regards to a condemned prisoner's last meal. In many countries, the prisoner is allowed, within reason, to select what their last meal will be...</div>
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<a href="https://en.wikipedia.org/wiki/Andrew_Chan" target="_blank">Andrew Chan</a> (12 January 1984 – 29 April 2015) was an Australian drug smuggler who was convicted and executed in Indonesia for drug trafficking as a member of the <i>Bali Nine</i> - the name given to a group of nine Australians arrested 17 April 2005, and convicted for smuggling 8.3 kg (18 lb) of heroin valued at around A$4 million (US$3.1 million) from Indonesia to Australia.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgib4pKY4LcbSZkkYriGphBWf0vT4q_lUrM_-liqJGe4fxiFjIvWLwKzTeDkTAmADstwl0c_S2tijxNC-TU2HuRlhcJ6oyVRKxmOnq1EkTHU7Xyyd8qcu2nUsmBs0SHrgvC_upcCquhNcFT/s1600/Sukumaran.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgib4pKY4LcbSZkkYriGphBWf0vT4q_lUrM_-liqJGe4fxiFjIvWLwKzTeDkTAmADstwl0c_S2tijxNC-TU2HuRlhcJ6oyVRKxmOnq1EkTHU7Xyyd8qcu2nUsmBs0SHrgvC_upcCquhNcFT/s200/Sukumaran.jpg" width="177" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Myuran Sukumaran</td></tr>
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According to court testimonies of convicted drug mules, Chan and <b>Myuran Sukumaran</b> were the co-ringleaders of the heroin smuggling operation from Indonesia to Australia. After a criminal trial on 14 February 2006, Chan was sentenced to execution by firing squad by the Denpasar District Court.<br />
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Chan and the other prisoners refused to be blindfolded. They sang "Amazing Grace" before being shot by a 12-member firing squad.<br />
Executed along with the two Australians, were four Nigerian men, a Filipino woman and one man each from Brazil and Indonesia.<br />
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<a href="http://www.sunshinecoastdaily.com.au/news/how-bali-nine-duo-spent-their-final-day/2622238/" target="_blank">There are no provisions</a> for a final meal for execution victims in Indonesia but they were allowed to order <b>KENTUCKY FRIED CHICKEN</b> - a favourite for Indonesians.<br />
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<a href="https://en.wikipedia.org/wiki/Andrew_Chan" target="_blank">Source</a> | <a href="http://www.sunshinecoastdaily.com.au/news/how-bali-nine-duo-spent-their-final-day/2622238/" target="_blank">Source</a></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-56619841316253732172016-08-22T12:14:00.000-04:002016-10-05T10:08:12.371-04:00GOAT CHEESE Salad with BEETS and Maple-candied WalnutsApparently, tons of people have made this salad before since there are <i>sooo</i> many recipes (and reviews) for it out there. Now it was my turn to make it and after doing so, I can understand why. I've had it so many times in the past week.<br />
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The combined flavours of the earthy beets and the intense goat cheese with the crunch of the candied walnuts complimented each other so well, it was enough to drive your taste buds wild. I even burnt the walnuts by accident and it still turned out great!<br />
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What a blending of flavours! In fact, after making this salad a couple of times, I eventually ditched the dressing (but I'll still include it in the recipe of course), because I honestly didn't think the salad needed it.<br />
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I originally wanted to use up some old goat cheese I had laying around in my fridge taking up space when I discovered this <a href="http://allrecipes.com/recipe/90500/beet-salad-with-goat-cheese/" target="_blank">Beet Salad with Goat Cheese</a> recipe - so I had to go out and buy me some beets!<br />
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I don't think I've ever bought raw beets in my life. Just those kinds you can buy in a jar, you know, already prepared. I wanted to do it from scratch and what a mess! There was red everywhere! But I'd do it again.<br />
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I didn't even know if I was suppose to peel off the skin after boiling it - it didn't say so in the recipe but did it matter? Hell no! I ate the skin and all!<br />
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<span style="font-size: large;">Salad WITHOUT the dressing...</span><br />
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Now go try it for yourself and let me know!<br />
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<b><i>(As usual, my alterations are in <span style="color: red;">red</span>!)</i></b><br />
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<span style="font-size: x-large;"><b style="background-color: orange;">Recipe</b></span><br />
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<span style="font-size: x-large;"><b>Beet Salad with Goat Cheese</b></span><br />
(<a href="http://allrecipes.com/recipe/90500/beet-salad-with-goat-cheese/" target="_blank">Source</a>)<br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
<ul>
<li>medium BEETS - scrubbed, trimmed and cut in half<b><span style="color: red;">*</span></b></li>
<li>1/3 cup <b>chopped</b> WALNUTS<b><span style="color: red;">**</span></b></li>
<li>3 tbsp MAPLE SYRUP<b><span style="color: red;">***</span></b></li>
<li>1 (10-ounce) package <b>mixed</b> <b>baby</b> SALAD GREENS</li>
<li>1/2 cup <b>frozen</b> ORANGE JUICE CONCENTRATE<b><span style="color: red;">****</span></b></li>
<li>1/4 cup <b>balsamic</b> VINEGAR<b><span style="color: red;">*****</span></b></li>
<li>1/2 cup <b>extra-virgin</b> OLIVE OIL</li>
<li>2 ounces GOAT CHEESE</li>
</ul>
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<b><span style="color: red;">*</span></b> - I used 3 beets so use as much or as little as you want. </div>
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<b><span style="color: red;">**</span></b> - Some people, I've read, used pecans instead.</div>
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<b><span style="color: red;">***</span></b> - I used honey at first and it still turned out great. Some have even used brown sugar!</div>
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<span style="color: red;"><b>****</b></span> - I didn't have any frozen orange juice CONCENTRATE so I ended up just using regular orange juice.</div>
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<span style="color: red;"><b>*****</b></span> - I didn't have balsamic vinegar on hand so I had to make my own. (Use 1 tbsp cider or red wine vinegar plus 1/2 tsp sugar to substitute for 1 tbsp balsamic vinegar. So you would need 4 tbsp as per this recipe.)</div>
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<b><span style="font-size: large;">Instructions:</span></b></div>
<div>
<ol>
<li>Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. <b><span style="color: red;">*</span></b></li>
<li>While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.</li>
<li>In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. **</li>
<li>Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.</li>
</ol>
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<b><span style="color: red;">*</span></b> - I cut up my beets into slices, chunks... whatever. Also, a lot of reviewers mentioned roasting the beets with a bit of olive oil (and some salt) in foil for about an hour or so in the oven @ 400 F.)</div>
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<b><span style="color: red;">**</span></b> - Some people just use balsamic vinaigrette dressing instead which sometimes have additional ingredients such as oils, herbs, and sugars, but it will still have the same basic taste.)</div>
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Yum! That was delicious!!<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-27211163529118705302016-08-19T11:07:00.001-04:002016-08-19T11:10:56.535-04:00Tips 'n Tricks(#6): Keep your celery looking fresh!We've all had them - some really sad-looking celery we forgot about in the fridge. But don't throw them out just yet! Check out the tip below on how to store them or get them looking good as new...<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-76047354390050463532016-08-17T12:40:00.000-04:002017-08-29T10:31:22.160-04:00Refreshing STAWBERRY SHORTCAKE Sandwiches<div class="separator" style="clear: both; text-align: center;">
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Look what I made - some strawberry shortcakes using a cupcake recipe (or any cake recipe you want for that matter), and one of those whoopie pie pans. You know it's summer when everyone's trying to make strawberry... something. </div>
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I had this whoopie pie pan sitting around for over a year gathering dust and my hubby would often bitch that I would buy things that I would never use so it was time to put this pan to work.</div>
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The <a href="https://www.amazon.com/gp/offer-listing/B004CYELQE/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B004CYELQE&linkCode=am2&tag=themanfacof00-20&linkId=fb4d21f3fb1ff8801910214ab787103f" target="_blank">(Wilton Nonstick 12-Cavity) Whoopie Pie Pan</a>:<br />
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I used a recipe I found online, <a href="http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/" target="_blank">Vanilla Cupcake Recipe</a>, some <i>old</i> strawberries I had on hand and some basic, home-made whipped cream frosting to slap it all together.<br />
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Originally, I started off making some simple but yummy vanilla cupcakes, (hence the recipe name)...<br />
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and thought to myself, I could also make some strawberry shortcake sandwiches while I was at it!<br />
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<a name='more'></a>So I baked me up some whoopie pies/slices from what little left-over batter I had...<br />
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then sliced me up some strawberries and let them sit for awhile (without adding any sugar). You can add a bit of sugar if you like, to help draw out the juices as they say and if you want it a bit sweeter, but I didn't bother.<br />
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Then later, put everything together - strawberries on one half of the slices, and some whipped frosting...<br />
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then plop the other half of the slice on top and there you have it! A simple strawberry shortcake sandwich. I couldn't wait to bite in!<br />
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Hmmm.... They didn't look like much but they were sure refreshingly light and tasty! Especially in this hotter-than-normal weather we've been experiencing this summer. I ate about 3 of them right away!<br />
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As mentioned earlier, you can probably find another cake recipe to use but the one I chose to use is included further below.</div>
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Now go forth and create!</div>
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<b><span style="background-color: orange; font-size: x-large;">Recipe</span></b><br />
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<b><span style="font-size: x-large;">Vanilla Cupcake Recipe</span></b><br />
<a href="http://natashaskitchen.com/2012/06/29/perfect-vanilla-cupcake-recipe/" target="_blank">(Source)</a><br />
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<br />
<ul>
<li>1 1/4 cups <b>cake</b> FLOUR or Canadian bleached all-purpose flour <b><span style="color: red;">*</span></b></li>
<li>1 1/4 tsp BAKING POWDER</li>
<li>1/2 tsp BAKING SODA</li>
<li>1/2 tsp SALT</li>
<li>2 large EGGS</li>
<li>3/4 cup SUGAR</li>
<li>1 1/2 tsp <b>pure</b> VANILLA EXTRACT<b><span style="color: red;">**</span></b></li>
<li>1/2 cup <b>canola</b> OIL (vegetable or extra light olive oil also work)</li>
<li>1/2 cup BUTTERMILK <b><span style="color: red;">***</span></b></li>
</ul>
<br />
<br />
<b><span style="color: red;">*</span></b> See CAKE FLOUR substitution under 'TIPS'<br />
<b><span style="color: red;">**</span></b> The real thing is better of course but I used regular vanilla extract and it still turned out good!<br />
<b><span style="color: red;">***</span></b>See BUTTERMILK substitution under 'TIPS'<br />
<br />
<span style="font-size: large;"><b>Instructions:</b></span><br />
<br />
<ol>
<li>Preheat the oven to 350 °F and line a cupcake/muffin pan with cupcake liners. <i><span style="color: red;">(In my case, I just sprayed the whoopie pie pans with some cooking spray)</span></i>. In a medium bowl, whisk together 1 1/4 cups cake flour -or Canadian flour <span style="color: red;"><i>(I had neither so I had to do the CAKE FLOUR substitution thing)</i></span>, 1 1/4 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp salt. Set flour mix aside.</li>
<li>In the bowl of an electric mixer, beat 2 eggs with the whisk attachment on medium speed (15-20 seconds).</li>
<li>Add 3/4 cup sugar and continue to beat on medium speed (30 seconds).</li>
<li>Add vanilla and oil and beat on medium speed (1 minute)</li>
<li>Reduce mixer speed to medium/low and slowly add about half of the flour mixture. Add half of the buttermilk, then the rest of the flour mix and the rest of the buttermilk. Beat until just combined and smooth, scraping down the sides of the mixing bowl. The batter should be thin.</li>
<li>Pour batter into a lined muffin pan. Fill to about 1/2 full.</li>
<li>Bake for 12 -14 minutes at 350 °F. My oven takes 14 minutes. Let them cool in the pan for a couple minutes, then remove. Note: if baking mini cupcakes, bake 10 minutes.</li>
</ol>
<br />
<br />
<span style="font-size: x-large;"><b>Whipped Cream Frosting</b></span><br />
(<a href="http://lilluna.com/strawberry-shortcake-cupcakes/" target="_blank">Source</a>)<br />
<br />
<span style="font-size: large;">Ingredients:</span><br />
<br />
<ul>
<li>1 ½ cup heavy whipping cream</li>
<li>1 ½ teaspoon vanilla</li>
<li>3-4 tablespoon powdered sugar (or more to taste)</li>
</ul>
<br />
<br />
<span style="font-size: large;">Instructions:</span><br />
In a large bowl beat the heavy cream until soft peaks form, then add powdered sugar and vanilla and continue mixing on high speed until stiff peaks form.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEGoz1m6vunUvqTv5Q6OZ8l5ZUmIiKU4n_AGC68CelFfFS_wMrTONzHTrUAtuoJlsIuS0tItO1qgTLcypLuVKXjXYsAvq4UpFwGOVBqyWC3UudF3YAMUTUYmksJQBOFjCKVFCe3-wTN35/s1600/tips.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHEGoz1m6vunUvqTv5Q6OZ8l5ZUmIiKU4n_AGC68CelFfFS_wMrTONzHTrUAtuoJlsIuS0tItO1qgTLcypLuVKXjXYsAvq4UpFwGOVBqyWC3UudF3YAMUTUYmksJQBOFjCKVFCe3-wTN35/s1600/tips.png" /></a><br />
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<b><span style="font-size: large;">CAKE FLOUR Substitution:</span></b><br />
<span style="font-size: xx-small;"><a href="http://www.thekitchn.com/the-easy-way-to-make-cake-flour-substitute-baking-tips-from-the-kitchn-44521" target="_blank">(Source)</a></span><br />
<br />
Here's how to do it - Take one level cup of all purpose (AP) flour, remove two tablespoons, and then add two tablespoons of cornstarch back in.<br />
<br />
1 cup AP flour - 2 Tablespoons AP flour + 2 Tablespoons cornstarch = 1 cup cake flour<br />
Be sure to sift the flour to distribute the cornstarch well before using it in your cake batter. <i>(Some sites recommend sifting 5 or more times!)</i> When added to all-purpose flour, cornstarch will inhibit the formation of gluten while also giving structure and 'sponginess' to your cake.<br />
<br />
Note: Of course, if you need more cake flour, increase/minus the ingredients accordingly, for example, 2 cups flour (minus 4 Tablespoons flour) with 4 Tablespoons corn starch, etc.<br />
<br />
<br />
<b><span style="font-size: large;">BUTTERMILK Substitution:</span></b><br />
<a href="http://www.food.com/recipe/substitute-for-buttermilk-124413" target="_blank"><span style="font-size: xx-small;">(Source)</span></a><br />
<br />
- 1 cup Milk<br />
- 1 tablespoon lemon juice or 1 tablespoon vinegar<br />
<br />
Combine ingredients and let stand 5 minutes.<br />
After 5 minutes, mix together well and use as buttermilk in any recipe!<br />
<br />
...or as per this recipe, 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice.<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-62848604654180016912016-08-12T10:19:00.003-04:002016-08-12T13:33:50.708-04:007 'Italian' Foods I Thought were... well, ItalianGood Lord! I thought these foods were authentically Italian but I was oh, so wrong.<br />
Read on to see what 7 Italian foods I thought were the real deal until Italian food blogger and culinary tour guide Monica Cesarato put an end to it setting things straight about our so-called favourite 'Italian' foods.<br />
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<span style="font-size: x-large;"><b>1. Pepporoni Pizza</b></span><br />
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<blockquote class="tr_bq">
Want some spicy salami slices on your pizza? Then don’t ask for ‘pepperoni’ in Italy - it’s the plural for peppers, so you’ll end up with a pizza covered in grilled peppers. “If you want to order a ‘pepperoni’ pizza in Italian, then you have to ask for ‘salame piccante’ (spicy salami),” counsels Cesarato.</blockquote>
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<b style="font-size: xx-large;">2. </b><span style="font-size: x-large;"><b>Penne Alfredo</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sCqmi4tjyXweZ2tA3PGr-z3jzPtnm9jLFvkF7kUViVZQmP3i4n5LELSBvyuBc8_XXSUo1N59yhEk0ozOEZRoEIlugvZ7OYt3cdvJuN3ap_c92peGnBe30Ffe6DfyTB6LrmO4XU7KamiW/s1600/pennepasta700.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7sCqmi4tjyXweZ2tA3PGr-z3jzPtnm9jLFvkF7kUViVZQmP3i4n5LELSBvyuBc8_XXSUo1N59yhEk0ozOEZRoEIlugvZ7OYt3cdvJuN3ap_c92peGnBe30Ffe6DfyTB6LrmO4XU7KamiW/s1600/pennepasta700.jpg" /></a></div>
<blockquote class="tr_bq">
This is a definite no-no in Italy, according to Cesarato. Legend has it that, back in the 1920s, an Italian brought a similar dish over to America that was cooked with butter and sage. However, possibly short of ingredients one day, he substituted cream for the butter and parsley for the sage. Presumably his patrons liked it because the dish is now common in English-speaking countries. Not in Italy, though. As for the chicken element of the Anglo Penne Alfredo – “Just don’t go there,” sighs Cesarato. “In Italy, the only chicken you put in pasta is livers and kidneys when you make a ragù sauce. But that’s about as far as we go.”</blockquote>
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<b style="font-size: xx-large;">3. </b><span style="font-size: x-large;"><b>Spaghetti Carbonara with cream </b></span><br />
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<blockquote class="tr_bq" style="clear: both; text-align: left;">
“Carbonara is definitely never cooked with cream in Italy,” says Cesarato. “And it should only be cooked with guanciale (pork cheek).” If you can’t get hold of this, then some pancetta will do. Other genuine Italian tips: the cheese should be either Pecorino or Parmesan. Crack the egg (Cesarato suggests using about one egg yolk per person but some Italians also use a whole egg) over the top of the pasta.</blockquote>
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<b style="font-size: xx-large;">4. </b><span style="font-size: x-large;"><b>Garlic bread</b></span></div>
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<blockquote class="tr_bq" style="text-align: left;">
The idea that this could ever be considered Italian is particularly perplexing to Cesarato. “It’s strange because a baguette is not even Italian in the first place,” she says. Italians, of course, rub their garlic bread to make bruschetta. “It’s easy to spread the garlic on Tuscan bread, but try it on any other sort and it just breaks apart,” says Cesarato. “Maybe that’s why English people use garlic butter.”</blockquote>
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<br />
<span style="font-size: large;"><b style="font-size: xx-large;">5. </b></span><span style="font-size: x-large;"><b>Spaghetti with meatballs</b></span><br />
<span style="font-size: x-large;"><b><br /></b></span>
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<blockquote class="tr_bq">
<span style="font-size: normal;"><span style="font-size: normal;">“Oh God!” sighs Cesarato. “Well, this is definitely not Italian.” The dish was probably created by Italian immigrants who moved to the US in the early 20th century. Unable to find good-quality tomatoes, they added meat – which was cheap and readily available – to the sauce in order to make it sweeter and thicker. Traditionally, however, meatballs, or ‘polpette’ as they are known in Italy, are served either as a starter or a main course with potatoes, vegetables or beans. “But definitely not with pasta!”</span></span></blockquote>
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<span style="font-size: normal;"><span style="font-size: normal;"><span style="font-size: large;"><b style="font-size: xx-large;">6. </b></span><span style="font-size: x-large;"><b>Italian Dressing</b></span></span></span></div>
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<span style="font-size: normal;"><span style="font-size: normal;">You may have come across this orange-coloured concoction of corn syrup, vinegar, vegetable oil and bell peppers on British or American supermarket shelves. But there’s nothing “Italian” about it, says Cesarato. “In Italy, there’s really only one way of making dressing: by mixing olive oil and balsamic vinegar – or occasionally red or white wine vinegar.” You can either drizzle this directly on to the salad or mix it beforehand. “Italian food is simple. I don’t know why the Americans and the British love to complicate things,” grumbles Cesarato.</span></span></blockquote>
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<span style="font-size: normal;"><span style="font-size: normal;"><span style="font-size: large;"><b style="font-size: xx-large;">7. </b></span></span></span><span style="text-align: center;"><span style="font-size: x-large;"><b>Spaghetti Bolognese</b></span></span></div>
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In Anglo countries, spaghetti Bolognese is a classic. For Italians, it’s a heinous crime against food. Cesarato suspects that the dish came into being during the Second World War, when American and British soldiers passed through Bologna and tried ‘tagliatelle al ragù’. Probably because they didn’t know its name, they dubbed the sauce “Bolognese” and later substituted the spaghetti for the tagliatelle. “But the sauce just doesn’t stick properly to spaghetti,” Cesarato points out. “In Italy, you’d only serve ragù with pasta like tagliatelle, fettuccine or maccheroni.” Don’t even get her started on the sauce... “We generally use pork with a little beef, some garlic, a little tomato sauce, onions, celery, carrots and wine - but definitely no herbs or chilli,” she says. Oh, and you have to slow-cook it for three hours.</blockquote>
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Source: <a href="http://www.thelocal.it/galleries/culture/10-italian-dishes-that-dont-exist-in-italy" target="_blank">thelocal.it</a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-43224309318528675272016-08-12T08:40:00.002-04:002016-08-12T08:40:29.383-04:00Favourite Food Quote (#5): "People who love to eat..."<div style="text-align: left;">
Favourite food quote for this week...</div>
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<i>Amen to that! </i><b><span style="color: #cc0000;"><br /></span></b><br />
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<b><span style="color: #cc0000;">(PIN IT!)</span></b><br />
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<b><span style="color: #cc0000;"><br /></span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-85569868909314337932016-08-10T06:27:00.000-04:002016-08-10T06:27:05.267-04:00Tips 'n Tricks(#5): Eat a BANANA to Improve your CONCENTRATION!There are a lot of fruits and veggies that are considered 'brain foods'. Banana is one of them...<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-62232839105540905382016-08-08T12:47:00.000-04:002016-08-08T12:47:30.732-04:00TOAST TOPPER #2: Smoked Salmon on Whipped Chive Cream Cheese... <i>Because it's not just about peanut butter and jam anymore...</i><br />
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Topped my toast today with:<br />
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<li>whipped chive cream cheese</li>
<li>smoked salmon</li>
<li>red onions</li>
<li>capers </li>
</ul>
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So what do you like to top your toast with?<br />
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<b style="font-size: xx-large;"><br /></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1780295956954925575.post-69551186438897864152016-08-02T09:03:00.000-04:002016-08-12T08:38:54.044-04:00Favourite Food Quote (#4): "Maybe a person's time would be as well spent raising food as..."<div style="text-align: left;">
Favourite... famous... famous... favourite, whatever tickles your taste buds, but this is one of my favourite food quotes:</div>
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<i>Amen to that! </i><b><span style="color: #cc0000;"><br /></span></b><br />
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<b><span style="color: #cc0000;">(PIN IT!)</span></b><br />
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