tag:blogger.com,1999:blog-5868203861251712722024-03-28T20:30:04.698-07:00MorningNooNightA baking blog with a dash of flour and love!Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.comBlogger259125tag:blogger.com,1999:blog-586820386125171272.post-78477640863583417132016-02-17T16:49:00.000-08:002016-02-17T16:49:25.919-08:00Please Vote for Davin<!-- HTML codes by Quackit.com -->
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Hello, Blogger friends! I know I've been absent lately but I was hoping to ask all of you to do me a quick favor. I have entered my son into a contest for Heart Disease Awareness month. Last week was Congenital Heart Defect Awareness and I submitted a story about my wonderful heart warrior Davin. Davin was born with TAPVR and required surgery only 12 hours after he was born. Within the first 10 months of his life, he went on to have 2 more life saving surgeries for the Pulmonary Stenosis he has developed. He is now 6 years old and surgery free for almost 5 years.<br />
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The contest goes until February 29th... It's easy to vote. You only need to follow the link below, find the story "Dan the Man" listed on page 2, click vote, enter your email, and you're done! You can use as many emails as you own to enter and can vote every 4 hours!<br />
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One single vote will make such a huge difference in our day and if Davin wins (even third place) we plan to take him to Disneyland. Make his dream come true!<br />
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<a href="https://moveyourmountain.org/content/storiesfromyourheart/">https://moveyourmountain.org/content/storiesfromyourheart/</a><br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com11tag:blogger.com,1999:blog-586820386125171272.post-70020666232567348702015-03-29T08:44:00.000-07:002015-03-29T08:44:07.304-07:00Strawberry Madeleines<!-- HTML codes by Quackit.com -->
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My husband absolutely loves Madeleines! Whenever we go to Costco he has to pick up a box of them. Honestly, I can't say that I blame him... They buttery cookie with a soft inside and slightly crisp exterior is perfection.<br />
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When his Birthday rolled around on March 14th, I knew just what to make him... These strawberry Madeleines. They use a fresh strawberry puree for a pop of pink and butter... Lot's of butter. Please invest in one of these pans, it's so worth it!<br />
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<b><u>For the Madeleines:</u></b><br />
1 1/2 cups all purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 cup granulated sugar<br />
1 teaspoon lemon zest<br />
3 large eggs, lightly beaten<br />
1/2 cup strawberry puree (make this with 1 cup strawberries, 1 Tablespoon sugar, and a splash of water)<br />
9 Tablespoons unsalted butter, melted and cooled slightly<br />
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Powdered sugar for dusting<br />
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Preheat oven to 350 degrees.<br />
Lightly grease your Maeleine pan with cooking spray or shortening, set aside.<br />
In a medium bowl, whisk together the flour, baking powder and salt, set aside.<br />
In the bowl of your stand mixer fitted with the paddle attachment, beat together the sugar with the lemon zest until fragrant. Beat in the eggs until light and creamy, approx 5 minutes.<br />
Gently mix in the flour a little bit at a time, just until combined.<br />
Add in the melted butter and mix just until incorporated.<br />
Add in the strawberry puree. If you're looking for a stronger strawberry flavor, add a dash of strawberry flavoring or if you want them more red in color, add a dash of red food coloring.<br />
Chill the dough for 30 minutes in the refrigerator.<br />
When time is up, scoop the dough into the molds, roughly 1 Tablespoon in size.<br />
Place in the center of your oven and bake for 15-20 minutes or until puffed and cooked through. Cool on a wire rack and dust with powdered sugar before serving.<br />
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These cookies are great by themselves, fantastic with a bowl of chocolate ice cream, or dipped in a cup of coffee (my favorite way). Enjoy!<br />
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<span style="font-size: x-small;">*recipe adapted from <a href="http://coffeeandcrumpets.com/strawberry-madeleines">Coffee and Crumpets</a></span></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-49354327452616401332015-03-08T19:03:00.000-07:002015-03-08T19:03:25.598-07:00Blueberry Lemon Pound Cake<!-- HTML codes by Quackit.com -->
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Hello blogging world! I can't believe it's been almost two months since my last post... For some reason, I lost the love of blogging. I was uninspired by ideas and have been busy working on a better me. I've officially turned into a Gym/Zumba addict (in the most healthy way possible, of course) and just didn't know how to fit in decadent treats. I also didn't want to load the blog with "healthy" things and scare you all away with words like "flax meal" and "chia seeds"!<br />
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So, I may have some posts in the future with healthy treats or dinner ideas but for now, I will stick to what I know... And hopefully shove food in everyone else's face while I eat one (OK, maybe 3) slices... All in moderation, right?<br />
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With Spring right around the corner and us all moving forward in time, I wanted a recipe with a fun pop of flavor. I found a delicious recipe for this bread over at <a href="http://www.chef-in-training.com/2014/05/lemon-blueberry-pound-cake">Chef in Training</a> and knew I had to make it... Who doesn't like the lemon and blueberry combo? This bread is moist and I love the slight zing of lemon and pops of blueberry... It's the bomb.com, y'all.<br />
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<b><u>For the Bread: </u></b><br />
1 cup unsalted butter, softened<br />
1 3/4 cups granulated sugar<br />
zest of one lemon<br />
1/2 teaspoon vanilla<br />
3 large eggs<br />
2 1/2 cups flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
3/4 cup buttermilk<br />
2 cups fresh blueberries<br />
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<b><u>For the Glaze:</u></b><br />
1 1/2 cups powdered sugar<br />
1 Tablespoon fresh squeezed lemon juice<br />
1/4 teaspoon zest<br />
2 Tablespoons heavy cream<br />
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Preheat your oven to 350 degrees. Line 2-9x5" loaf pans with parchment paper; grease and lightly flour, set aside.<br />
In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter, sugar, lemon zest and vanilla until creamy. Add in the eggs, one at a time, mixing after each addition.<br />
In a separate large bowl, combine the flour, baking powder, and salt.<br />
Now, add in the dry ingredients to the butter mixture alternately with the buttermilk, being sure to start and end with the buttermilk, mix until just combined. Gently stir in the blueberries.<br />
Divide batter evenly between the 2 prepared pans and bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean.<br />
Let the bread cool for 15 minutes in the pan before inverting on to a cooling rack to cool completely.<br />
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In a medium bowl, whisk together the ingredients for your glaze. Pour glaze evenly over the 2 loaves, allowing it to drip down the sides. Allow the glaze to harden on the top of the loaves and then slice and serve... Enjoy!<br />
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I am in love with the buttery bread, the pops of blueberry, and the tangy glaze... It's the perfect combo!</form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com2tag:blogger.com,1999:blog-586820386125171272.post-50287621171706081722015-01-11T17:17:00.005-08:002015-01-11T17:17:47.908-08:00Cookie Butter Swirled Cheesecake Bars<!-- HTML codes by Quackit.com -->
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I'm fairly sure a majority of the good people of this Nation are cookie butter addicts... I mean, why wouldn't you be? It's spicy, it's sweet, and has a little hint of saltiness.... It's a little unexplainable just how delicious this butter is.<br />
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And I love that they offer it at Trader Joes, among other things (OBSESSED with that store) and no, they aren't paying me to say that (unfortunately, because I love me some Trader Joes gift cards *ahem*).<br />
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I'm so excited about the many varieties of cookie butter they have to offer there; swirled with chocolate, cookies and cream, so many choices... But the classic, it's just, <i>classic</i>.<br />
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The cookie butter pairs perfectly with the semi-spicy crust from the Speculoos cookies and the creamy cheesecake... These bars are amazing. You can eat three and say you "Barely had like, even one piece"<br />
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New Years Resolutions, Schmu Years Resolutions...<br />
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<b><u>For the Crust:</u></b><br />
16 Speculoos Cookies<br />
12 graham cracker squares, original flavor<br />
1/4 cup unsalted butter, melted<br />
2 Tablespoons sugar<br />
pinch of salt<br />
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<b><u>For the Cheesecake:</u></b><br />
28 ounces cream cheese, softened (approx. 3.5 boxes)<br />
1 1/2 teaspoons vanilla extract<br />
3/4 cup sugar<br />
8 ounces sour cream<br />
3 large eggs, room temp<br />
2 Tablespoons flour<br />
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<b><u>Cookie Butter Swirl:</u></b><br />
3/4 cup Cookie Butter Spread<br />
4 ounces cream cheese, softened (1/2 a box)<br />
1/4 cup sugar<br />
1 egg<br />
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Preheat oven to 325 degrees.<br />
In the bowl of your food processor, crush the cookies into fine crumbs. Add in the sugar and pinch of salt and pulse to combine. With the processor running, pour in your melted butter until incorporated and the cookie crumbs begin to stick together.<br />
Line a 13x9" pan with aluminum foil, spray lightly with cooking spray, and press the cookie crumbs evenly into the bottom and part way up the sides, about 1/2 an inch, set aside.<br />
In your stand mixer fitted with the paddle attachment, beat together the cream cheese, sugar, flour, and vanilla until incorporated. Add in the sour cream and eggs, beating on low speed until completely mixed. Pour over the prepared crust.<br />
In a small bowl, mix together the cookie butter, cream cheese, sugar, and egg until smooth. Drop by spoonfuls over the top of the cheesecake mixture and drag a knife back and forth to create a swirl pattern.<br />
Bake the bars in the oven for 45-50 minutes or until the edges are golden and set while the center still wobbles slightly. Cool completely on a wire rack before chilling for three hours and up to overnight.<br />
Cut into squares and serve; one pan yielded about 6 squares (kidding). Make sure to store remaining bars in the fridge.<br />
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<span style="font-size: x-small;">*recipe adapated from <a href="http://rosebakes.com/">Rose Bakes</a></span></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-15156919534483126752015-01-02T09:33:00.003-08:002015-01-02T09:33:36.688-08:00Spinach Artichoke Dip<!-- HTML codes by Quackit.com -->
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<br />
"Hi, my name is Veronica and I am a dip addict"....<br />
<br />
Ugh, I LOVE dips! I have yet to meet a dip I didn't like...<br />
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Lately, I've been loving the idea of appetizers for Holidays. No main course, no dessert, just an array of appetizers. Then I can eat as much as I want and call it "sampling". I made this dip for our New Years Eve celebration and it was perfect... I may have even had it for breakfast the next morning.<br />
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<u><b>For the Dip:</b></u><br />
1 cup chopped artichoke hearts<br />
1 cup fresh spinach, chopped<br />
4 cloves garlic, minced<br />
1/4 of a large onion, diced<br />
1/2 cup sour cream<br />
4 ounces of cream cheese, softened<br />
2 Tablespoons milk<br />
1 cup shredded mozzarella cheese, plus more for topping<br />
1/2 cup grated Parmesan cheese<br />
1/2 teaspoon garlic salt<br />
1/4 teaspoon pepper<br />
<br />
Preheat oven to 400 degrees.<br />
In a large mixing bowl, combine all ingredients in the order listed. Pour into a lightly greased 8x8" square baking dish and sprinkle top with mozzarella cheese.<br />
Bake in the preheated oven for 30 minutes or until bubbly and golden. Serve with bread, chips, veggies, or a spoon...<br />
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Enjoy this cheesey deliciousness.<br />
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*recipe adapted from <a href="http://yammiesnoshery.com/">Yammie's Noshery</a></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-80585233523352397432014-12-30T11:24:00.000-08:002014-12-30T11:24:56.178-08:00Baklava Pull Apart Bread<!-- HTML codes by Quackit.com -->
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If you like an overabundance of nutty and sweet... This pull apart bread is for you. It's yeasty, doughy, crunchy, and sweet. We had this pull apart bread for Christmas morning and we found we didn't even need the honey syrup. It has all of the flavors of Baklava, minus the pesky hassle of Phyllo dough.<br />
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It takes a little work and love but trust me, it's sooo worth it...<br />
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<b><u>For the Dough:</u></b><br />
3 Tablespoons warm water<br />
2 1/4 teaspoons active dry yeast<br />
1/2 teaspoon granulated sugar<br />
1/4 cup unsalted butter<br />
1/3 cup milk<br />
2 1/2-3 cups all purpose flour<br />
1/4 cup granulated sugar<br />
1/2 teaspoon salt<br />
2 large eggs, lightly beaten<br />
1 teaspoon vanilla<br />
<br />
<b><u>For the Filling:</u></b><br />
1 cup granulated sugar<br />
2 1/2 teaspoons ground cinnamon<br />
1/2 cup shelled pistachios<br />
1/2 cup walnuts<br />
1/4 cup sliced almonds<br />
1/2 teaspoon lemon zest<br />
1/4 teaspoon salt<br />
1/2 Tablespoon vanilla<br />
1/2 cup unsalted butter, melted<br />
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<u><b>Honey Syrup:</b></u><br />
1/2 cup honey<br />
1/2 cup water<br />
pinch of salt<br />
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In a small bowl, activate the yeast by combining the 2 1/4 teaspoons of yeast with the warm water and sugar. Whisk quickly just to combine and allow it to rise for 5 minutes, until bubbly.<br />
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To make the dough: Fit stand mixer with dough hook attachment. In a small saucepan, combine the 1/4 cup unsalted butter and 1/3 cup of milk. Stir over medium heat just until the butter has completely melted. Remove from heat and allow to cool slightly. In the bowl of your stand mixer, combine 2 cups of the flour with the remaining sugar and salt. Add in the yeast mixture, milk, eggs, and vanilla. Stir together on low speed for 2 minutes then increase to medium and mix until the ingredients are well incorporated. Start by adding in a 1/2 cup of flour, a little at a time and up to 1 whole cup. You want the dough to pull away from the sides but still be slightly sticky. Knead for 2 minutes or until smooth.<br />
Place the dough in a large greased bowl, cover with plastic wrap, and allow it to rise in a warm place until doubled in size, about 1 hour.<br />
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While the dough is rising, prep the filling.<br />
In a small bowl, stir together the 1 cup of sugar and cinnamon, set aside.<br />
In the bowl of your food processor combine the pistachios, walnuts, almonds, lemon zest and salt. Pulse 4-5 times until the nuts are chopped. Add in the vanilla and pulse just until large clumps form. Set aside.<br />
In a small sauce pan, combine the honey, water, and salt for the honey syrup. Heat over medium until it starts to bubble and then lower the heat to a simmer and cook until the sauce has thickened and reduced by a third. Pour into a heat proof container and cover.<br />
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When your dough has doubled in size, turn it out on to a floured surface, gently flatten.<br />
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Roll out into a 20x12 inch rectangle. Don't worry about having a perfect rectangle.<br />
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Brush the 1/2 cup of melted butter over the top. Sprinkle with the cinnamon-sugar mixture and sprinkle the nut mixture evenly over the top.<br />
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Slice the dough into 6 horizontal strips and gently stack each strip on top of each other. Slice into 6 semi-even squares.<br />
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Prep a 9x5" loaf pan with parchment paper and grease with cooking spray. Layer each stack, standing upright into the loaf pan.<br />
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Cover with plastic wrap and allow the bread to rise in a warm place until doubled and fills the pan.<br />
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Preheat oven to 350 degrees and bake the bread for 30-35 minutes or until a dark golden brown on top and completely cooked in the center.<br />
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Allow to sit in the pan for `15-20 minutes so the bread doesn't fall apart upon inverting. Remove the bread from the pan, drizzle with honey syrup or serve on the side.<br />
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Enjoy this nutty, rich, and sweet pull apart bread!<br />
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*recipe adapted from <a href="http://www.sprinklebakes.com/">Sprinkle Bakes</a></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com1tag:blogger.com,1999:blog-586820386125171272.post-50278289881460683422014-12-18T18:48:00.002-08:002014-12-18T18:48:50.944-08:00Eggnog Scones<!-- HTML codes by Quackit.com -->
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I'm really not the biggest eggnog fan. Growing up, we used to have Christmas at my Aunt's house and she would serve boozy eggnog (not to the children! Don't get your panties in a bunch...) All I ever wanted was the little chocolate cup they would serve it in.<br />
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These scones though, are a whole different story. They are moist, slightly spicy from the cinnamon chips, and the eggnog makes them uber creamy... They are the perfect sweet treat with your Peppermint Mocha or on Christmas morning. The best part? They can be pre-prepared and frozen for a quick breakfast after a long night of Santa-ing...<br />
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<u><b>For the Scones:</b></u><br />
(makes about 8 scones)<br />
2 3/4 cups all-purpose flour<br />
1/4 cup sugar<br />
3/4 teaspoon salt<br />
1 Tablespoon baking powder<br />
1/2 teaspoon pumpkin pie spice<br />
1/2 cup (one stick) unsalted butter, cubed<br />
3/4 cup cinnamon chips<br />
1 large egg<br />
1 teaspoon vanilla extract<br />
3/4 cup cold eggnog, plus 1 Tablespoon<br />
*sugar for topping<br />
<br />
In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, sugar, salt, baking powder, and pumpkin pie spice until combined. Work in the cubed butter until the mixture is crumbly, if larger pieces of butter remain that is ok, it makes for a flakier scone. Add in the 3/4 cup of cinnamon chips and stir to combine.<br />
In a small bowl, whisk together the egg, vanilla, and 3/4 cup of the eggnog. Pour the liquid into the dry ingredients and mix on low just until it comes together. Dump out dough onto floured surface and shape into a 3/4" thick rectangle. Cut to your desired shape, I cut mine with a round cookie cutter but if you like the triangular shaped scones, shape dough into a round and cut into triangles (like a pizza).<br />
Place scones on a parchment lined cookie sheet. Brush the tops with the remaining 1 Tablespoon of eggnog and sprinkle with sugar. Place the entire cookie sheet in the freezer to set up while you preheat the oven to 400 degrees.<br />
Bake the scones for about 20-25 minutes or until golden.<br />
Scones are best enjoyed warm... Enjoy!<br />
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*recipe adapted from <a href="http://kingarthurflour.com/">King Arthur Flour</a><br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-89833074495818340642014-12-10T09:00:00.000-08:002014-12-10T09:00:05.353-08:00Holiday Link Party and Giveaway!<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Berlin Sans FB',sans-serif; font-size: 14.0pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';">This party will run from December 10th until December 20th. Link as many times as you like and don’t forget to stop by the other links.Please no link parties or etsy shops. Also, don't forget to enter our Holiday giveaway! The winner will receive 2 gift cards and some other great items to help with your Holiday shopping! A winner will be selected and notified on December 21st . Make sure to enter below! Good luck and we can't wait to see what you've been working on!
!<br /> <br />Veronica from <a href="http://cookingmorningnoonight.blogspot.com/">Morningnoonigh</a>t</span><br />
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<a href="http://cookingmorningnoonight.blogspot.com/2014/12/cranberry-bliss-bread.html">Cranberry Bliss brea</a>d<br />
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<a href="http://cookingmorningnoonight.blogspot.com/2014/11/candy-cane-popcorn.html">Candy Cane Popcorn</a><br />
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<span style="font-family: 'Berlin Sans FB',sans-serif; font-size: 14.0pt; mso-bidi-font-family: 'Times New Roman'; mso-fareast-font-family: 'Times New Roman';"> <a href="http://cookingmorningnoonight.blogspot.com/2014/11/gingerbread-latte-cupcakes-with-lemon.html">Gingerbread-latte Cupcake with lemon</a></span><br />
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Amy from <a href="http://craftscakesandcats.blogspot.com/">Crafts, Cakes, and Cats</a><br />
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<a href="http://craftscakesandcats.blogspot.com/2014/11/snicker-doodle-scones.html">Snickerdoodle Scones</a><br />
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<a href="http://craftscakesandcats.blogspot.com/2014/12/hot-chocolate-bar.html"> Hot chocolate bar</a><br />
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You've all had the Cranberry Bliss Bars from Starbucks, right? Little short bread cookies studded with white chocolate chips and dried cranberries that come in at a whopping $20 a box... Yes, those.<br />
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As delicious as they are with a Caramel Brulee latte, I refuse to pay that price.<br />
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So, why not turn it in to bread form? Well, it's cake really...<br />
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You get more bang for your buck this way (and by bang I mean slices)... And, you can shove the whole loaf in your mouth without people staring at you... What Starbucks? I <b><u>paid</u></b> for it...<br />
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<b><u>For the Cake:</u></b><br />
1 1/2 cups all purpose flour<br />
1/4 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 stick (1/2 cup) unsalted butter, softened<br />
1 cup granulated sugar<br />
2 large eggs<br />
1 teaspoon vanilla<br />
1/2 cup buttermilk<br />
1/2 cup dried cranberries<br />
1/2 cup white chocolate chips<br />
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<b><u>For the Frosting:</u></b><br />
1 1/2 cups powdered sugar<br />
1/2 teaspoon vanilla<br />
2-3 Tablespoons milk or cream<br />
handful of dried cranberries for scattering over the top<br />
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<b><u>For the Chocolate Drizzle:</u></b><br />
1/2 cup white chocolate chips<br />
1/2 teaspoon vegetable oil<br />
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Preheat oven to 350 degrees and generously grease a standard 9"x5" loaf pan, set aside.<br />
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In a large bowl, whisk together the flour, baking powder/soda, and salt, set aside.<br />
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In the bowl of your stand mixer fitted with the paddle attachment, cream together the sugar and butter. Add in the eggs, one at a time, until combined. Mix in the vanilla. Gently mix in dry ingredients, alternating with the buttermilk but starting and ending with the dry mix until incorporated. Stir in the cranberries and white chocolate chips. Pour batter into prepared loaf pan and bake for 50-60 minutes or until golden and a toothpick inserted in the center comes out clean. Do not over bake.<br />
Allow cake to cool completely on a wire rack.<br />
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Mix together ingredients for your frosting and spread evenly over the top, sprinkle top with dried cranberries. Allow frosting to set.<br />
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In a microwave safe bowl, combine the white chocolate chips and vegetable oil. Microwave for 30 seconds or until completely melted, do not over heat.<br />
Using a spoon, drizzle the chocolate over the top of the frosting and cranberries.<br />
Allow the chocolate to harden, slice, and serve.<br />
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I am in love with the moist butter cake studded with tart cranberries and crunchy, milky, white chocolate chips. This bread is the perfect festive treat... Enjoy!<br />
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<span style="font-size: x-small;">*recipe adapted from <a href="http://theviewfromgreatisland.com/2014/09/better-than-starbucks-cranberry-bliss-bread.html">The View From Great Island</a></span><br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com3tag:blogger.com,1999:blog-586820386125171272.post-45939223015647356212014-11-30T18:00:00.001-08:002014-11-30T18:00:51.076-08:00Orange Sweet Rolls<!-- HTML codes by Quackit.com -->
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I grew up eating Orange Sweet Rolls... you know, the kind that came in the terrifying pop can (I swear they still scare me). Were they packed with artificial flavors? Sure. Were they super duper sweet? You betcha... But they were so dang good.<br />
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My childhood friend and I would polish off the orange rolls and then move on to pizza rolls and cherry 7up for lunch/dinner... All while watching SNL. Classy, right?<br />
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When I stumbled across <a href="http://lemon-sugar.com/2013/03/sweet-orange-rolls.html/">this</a> recipe, I knew I had to try it... Do you want to know a secret though? I'm terrified of yeast. Mix too much and you're eating hockey pucks... Make the water too cold when mixing and the yeast wont rise. That's too much pressure, y'all...<br />
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These rolls were fairly easy though and rose perfectly and had a delicious buttery-yeasty taste. The orange isn't too overpowering nor the frosting too sweet. They. Are. Perfection.<br />
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<u><b>For the Dough:</b></u><br />
3 (2 1/4 ounce) packets active dry yeast<br />
1 3/4 cups warm water<br />
1/2 cup honey<br />
1/2 cup unsalted butter, melted<br />
2 teaspoons salt<br />
2 large eggs, beaten<br />
4-6 cups all-purpose flour<br />
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<b><u>For the Filling:</u></b><br />
1/2 cup (1 stick) unsalted butter, softened<br />
1 cup granulated sugar<br />
3 Tablespoons fresh squeezed orange juice<br />
1/2 teaspoon orange zest<br />
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<b><u>For the Frosting:</u></b><br />
2 cups powdered sugar<br />
3 Tablespoons fresh squeezed orange juice<br />
1/2 cup heavy cream<br />
1/2-3/4 teaspoon orange flavoring (optional)<br />
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Preheat your oven to 170 degrees, when it reaches temperature shut off.<br />
In the bowl of your stand mixer, whisk together the yeast and warm water and allow it to sit for 5 minutes until it bubbles.<br />
Add in the honey, melted butter, salt, and beaten egg. Whisk to combine.<br />
Attach the dough hook and add in your flour, 1 cup at a time until you reach 4 cups. After that, add a 1/2 cup at a time until the dough comes together and pulls away from the bowl. The dough will be sticky but shouldn't stick to your fingers. Oil a large bowl and place the dough inside. Cover and allow to sit in the warm water until the dough has doubled in size, around 45 minutes.<br />
When the dough has finished proofing, place on a large floured surface and roll out to a 16"x24" rectangle.<br />
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Combine filling ingredients in a large bowl and spread out in an even layer over the rectangle...<br />
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Butter a large baking pan, about 13x9". Starting at the farthest width, roll into a jelly-roll shape, towards you, seam should be on the bottom. Cut into 24 even rounds, about 1 inch in size using a sharp knife. Place in your buttered dish...<br />
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Cover with a towel and place in your warm oven to proof again, around 20 minutes or until the rolls are doubled in size.<br />
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Remove the rolls from the oven and heat the oven to 375 degrees. Bake for 20-25 minutes or until the rolls are golden brown and cooked through. Meanwhile, make your frosting...<br />
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Whisk together all of the ingredients for your frosting, you may need to add more powdered sugar or cream to reach desired consistency. The frosting should coat the back of a spoon but still be pour-able. Drizzle over the warm rolls and serve.<br />
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Light, doughy, and slightly tangy... Heaven. </form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-89994818972240554162014-11-26T19:13:00.000-08:002014-11-26T19:13:00.518-08:00Candy Cane Popcorn<!-- HTML codes by Quackit.com -->
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Oh boy is this popcorn addicting... Use microwave popcorn or pop up a batch of your own in your popcorn maker or on the stove top (our preferred method) and it whips up in minutes. It would make a beautiful coworker or neighbor gift this Holiday season... Just don't feel guilty about consuming mouthfuls at a time...<br />
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Oh and plus, cover anything with candy and it's perf.<br />
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<b><u>You Will Need:</u></b><br />
2 bags microwave popcorn popped<br />
6 ounces almond bark<br />
6 candy canes, pulverized and crushed<br />
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<li>Pulse candy canes in your food processor until crushed and powder like... Set aside. </li>
<li>Place popped popcorn in a large bowl. </li>
<li>In a saucepan over medium-low heat, melt the almond bark until it is smooth and shiny. Pour over popcorn in bowl, sprinkling with crushed candy canes as you go, and toss to combine. Pour out on to a large parchment lined cookie sheet and allow to cool completely.</li>
<li>Once cooled, break apart and shovel... Shovel in your mouth like there's no tomorrow!</li>
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I love the creamy almond bark, salty popcorn, and minty candy canes... This popcorn is crack! Christmas crack...<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-39596550029036912682014-11-17T19:01:00.001-08:002014-11-17T19:01:37.470-08:00Sugar Cookie Cheesecake<div class="separator" style="clear: both; text-align: center;">
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If you're looking for a simple yet festive Holiday treat this season, this cheesecake is for you.</div>
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It's studded with a crunchy sugar cookie crust that's stuffed with festive sprinkles... and that's just the vessel for the thick, creamy cheesecake. I'm a sucker for a cheesecake with a golden brown top...</div>
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Cheesecakes can really be made into any flavor combination but I love a classic cheesecake. Pillow-ey, thick, and so creamy...</div>
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<b><u>For the Crust:</u></b></div>
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2 cups sugar cookie crumbs</div>
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2 Tablespoons granulated sugar</div>
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5 Tablespoons unsalted butter, melted</div>
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2 Tablespoons festive jimmies</div>
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<b><u>For the Cheesecake:</u></b></div>
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4 (8-ounce) packages cream cheese, room temperature</div>
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1 cup granulated sugar</div>
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2 teaspoons vanilla extract</div>
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4 eggs</div>
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Preheat oven to 350 degrees and lightly grease a 9-inch springform pan, set aside.</div>
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In the bowl of your food processor, pulse together the cookie crumbs and sugar. Slowly pour in the melted butter until incorporated. Stir in the sprinkles. Press crust into prepared pan, covering the bottom and about an inch up the sides. Bake in preheated oven until lightly golden, 10-12 minutes. Meanwhile, make your cheesecake filling.</div>
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In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until creamy, scarping the sides and bottom as needed. Add in the vanilla and mix to combine. Beat in eggs, one at a time, until incorporated</div>
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Pour cheesecake filling over prepared crust and bake for 60-75 minutes until set (the center should still wobble slightly). Cool completely on the counter-top before moving to the refrigerator to cool completely for a minimum of 4 hours.</div>
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When ready to serve, remove from fridge and allow it to come to room temp for 10 minutes. Slice and serve!</div>
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Enjoy the crunchy buttery crust and smooth cheesecake filling!</div>
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-78898021057790316402014-11-13T18:26:00.004-08:002014-11-13T18:26:52.291-08:00Biscuits and Sausage Gravy<div class="separator" style="clear: both; text-align: center;">
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Sometimes, you just need a classic breakfast.</div>
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My biscuits with homemade sausage country gravy are amazing. Fluffy, buttery biscuits are covered with thick peppery gravy loaded with sausage. </div>
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And the best thing about this recipe? It's fat free...</div>
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<b>(I'm going to hell for lying...)</b></div>
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<b><u>For the Biscuits:</u></b></div>
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2 1/4 cups all purpose flour</div>
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3/4 teaspoon salt</div>
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1 teaspoon sugar</div>
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4 teaspoons baking powder</div>
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1/3 cup unsalted butter, very cold and cut into pieces</div>
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1 cup cold milk</div>
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1 Tablespoon melted butter</div>
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<u><b>For the Gravy:</b></u></div>
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1 pound breakfast sausage, ground or links</div>
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1/3 cup all-purpose flour</div>
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2 cups heavy cream</div>
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2 cups milk</div>
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1/2 teaspoon seasoning salt</div>
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2 teaspoons freshly ground pepper </div>
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Start by making your biscuits: Preheat oven to 450 degrees. In the bowl of your food processor combine the flour, salt, sugar, and baking powder, pulse to combine. Add in the butter and pulse until crumbs the size of peas form. Slowly add the milk with the machine running and mix just until a dough forms. Remove dough on to a floured surface and pound out into a rectangle. Cut 6-8 biscuits out and place into a cast iron skillet greased with cooking spray or melted butter. Bake in the preheated oven for 10-12 minutes until puffed and golden, during the last 2 minutes, brush the biscuits with melted butter. When biscuits are finished, remove and set aside to cool slightly while you make the gravy.</div>
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In a large pan cook your sausage until cooked through. Remove the sausage, keeping the drippings in the pan. Add in the 1/3 cup of flour and whisk, it will be very dry and thick. Cook for 1 minute until fragrant. Stir in cream and milk, whisking over medium heat until it starts to boil. Reduce heat to a simmer and season with salt and pepper. Stir until thickened, around 5 minutes. Add the sausage back to the pan.</div>
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Place desired amount of biscuits on a plate...</div>
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...and slather with gravy...</div>
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Now shovel in your mouth and enjoy. Fluffy biscuits and peppery gravy goodness... Yum!</div>
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com2tag:blogger.com,1999:blog-586820386125171272.post-5378607763553571672014-11-09T13:30:00.000-08:002014-11-09T13:30:05.588-08:00Gingerbread Latte Cupcakes with Lemon Cream Cheese Frosting<!-- HTML codes by Quackit.com -->
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Bring on the Holiday recipes and drinks! I will be the first to admit I have a Starbucks Holiday drink addiction... The Caramel Brulee Latte is out of this world. Lately though, I've been a little disappointed with the Gingerbread latte. The flavors are overly sweet...<br />
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When I ran across this recipe at <a href="http://bakersroyale.com/cupcakes/gingerbread-latte-cupcakes/">Bakers Royale</a>, I knew it would be holiday cupcake perfection. I know you're thinking lemon frosting sounds strange but it is the perfect compliment to the spicy cake. The addition of coffee makes these cupcakes super fluffy and moist.<br />
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Also, if you are looking for another fantastic Holiday recipe, this <a href="http://craftscakesandcats.blogspot.com/2014/11/gingerbread-dip.html">Gingerbread Dip</a> from Crafts, Cakes, and Cats is for you! It is easy to whip up and tastes fantastic... It would be the perfect addition to your holiday pot lucks or get-togethers,<br />
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Now, let's get to baking shall we?<br />
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<b><u>For the Cupcakes:</u></b><br />
<span style="font-size: x-small;">(Makes approximately 10-12)</span><br />
1 1/4 cups all purpose flour<br />
1 1/2 teaspoons ground ginger<br />
1 teaspoon cinnamon<br />
1/4 teaspoon ground cloves<br />
1/8 teaspoon pumpkin pie spice<br />
1/2 teaspoon all spice<br />
1/4 teaspoon salt<br />
1/2 stick (or 4 Tablespoons) unsalted butter, softened<br />
1/2 cup granulated sugar<br />
1/2 cup molasses<br />
1 large egg<br />
1/2 cup strong, very hot coffee<br />
1 teaspoon baking soda<br />
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<b><u>For the Frosting:</u></b><br />
8 ounces cream cheese, softened<br />
1 1/2 cups powdered sugar<br />
1/2 teaspoon vanilla<br />
1 teaspoon freshly grated lemon zest<br />
2 teaspoon lemon juice<br />
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Gingerbread cookies for decorating<br />
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Start by making the cupcakes:<br />
In a large bowl, whisk together the flour, spices, and salt, set aside.<br />
In the bowl of your stand mixer, fitted with the paddle attachment, cream together the softened butter and sugar until combined. Add in the molasses and large egg and mix just until the ingredients are incorporated. In a measuring cup, mix together the baking soda and hot coffee until the baking soda is fully mixed in. Add the coffee mixture to the butter/molasses mixture and stir just until everything is incorporated, scraping down the sides as necessary. Add in the flour and stir to combine.<br />
Preheat oven to 350 degrees and line your cupcake pan with liners. Fill each cupcake tin about 1/2 way full with batter and bake in the preheated oven for 18-20 minutes. The cupcakes will be finished when a toothpick inserted in the center comes out clean. Remove and cool completely.<br />
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While the cupcakes are cooling, start your frosting. Beat together all frosting ingredients until smooth. Place the frosting into a bowl and chill for 20-30 minutes.<br />
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To decorate, I smoothed a thin amount of frosting onto the cupcake and dipped the tops in crushed gingerbread cookies. I then piped a small amount of frosting into the center of the cupcake with a 1" baking tip and topped with a whole gingerbread cookie.<br />
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These cupcakes are moist and spicy and the frosting gives the perfect tart compliment to the spicy cake... It's your favorite latte at 1/2 the price. Enjoy!<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com2tag:blogger.com,1999:blog-586820386125171272.post-2540121385667767322014-11-03T18:01:00.004-08:002014-11-03T18:01:48.889-08:00Caramel Apple Pumpkin Pie<div class="separator" style="clear: both; text-align: center;">
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Are you ever faced with the age old pie dilemma: apple or pumpkin? </div>
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Well, I've essentially solved that problem for you. This pie has a flaky crust and a layer of caramel apples topped with creamy pumpkin pie filling... The best of both worlds.</div>
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No more small slices of each (which I'm not opposed to) or only to have only ONE pie... Who does that? Plus, now you can just have two pieces of this pie instead for ya know, research.</div>
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<b><u>For the Crust:</u></b></div>
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6 Tablespoons cold unsalted butter, cubed</div>
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1 1/2 cups all-purpose flour</div>
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1/2 teaspoon salt</div>
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1/2 Tablespoon sugar</div>
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1/4 cup vegetable shortening</div>
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4-6 Tablespoons ice water</div>
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<b><u>For the Caramel Apple Filling:</u></b></div>
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4-5 apples, peeled, cored, and thinly sliced</div>
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3 Tablespoons unsalted butter</div>
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1/2 cup brown sugar</div>
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1/2 teaspoon ground cinnamon</div>
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pinch of salt</div>
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1 Tablespoon cornstarch</div>
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2 Tablespoons water</div>
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<b><u>For the Pumpkin Pie Filling:</u></b></div>
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2 cups pumpkin puree (I used homemade, canned is also fine)</div>
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1 cup brown sugar</div>
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pinch of salt</div>
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2 teaspoons pumpkin pie spice</div>
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2 large eggs</div>
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1/2 cup sour cream</div>
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1 teaspoon vanilla</div>
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Start by making the crust: In the bowl of your food processor, pulse together the flour, salt, and sugar just until combined. Add in the butter and shortening and pulse just until pea sized pieces form. With the food processor running, slowly drizzle in the water starting with 1 Tablespoon at a time. You want to add the water just until the dough forms a ball. Wrap the dough with plastic wrap, flatten slightly, and refrigerate for 30 minutes. While the dough is chilling, start on the apples. </div>
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For the Caramel Apple Filling: Place the apples, unsalted butter, sugar, cinnamon, and pinch of salt into a deep skillet. Cook over medium heat just until the apples have softened. In a small bowl, whisk together the cornstarch and water. Add to the apple mixture and stir continuously over medium heat until less cloudy and significantly thickened, remove from heat.</div>
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Preheat oven to 350 degrees. </div>
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Remove dough from fridge and roll out on a lightly floured surface to a 9-10" circle, place in pie plate and crimp to your desired taste. Prick the bottom of the crust lightly with a fork to reduce a mushy bottom. </div>
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Pour caramel apples into the bottom of your pie dish.</div>
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Place all the ingredients for the pumpkin pie filling to your food processor or blender and mix just until combined, pour over caramel apples.</div>
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Slightly push down apples into the filling if they poke up, either way do not worry about it as the pumpkin filling will rise up and souffle over the apples.</div>
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Bake the pie in your preheated oven, on the middle rack, for one hour. Check the pie around the 45 minute mark to make sure the crust isn't getting too browned.</div>
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Remove the pie and cool to room temperature before placing in the fridge to cool and set completely. </div>
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Slice and serve, topping with whipped cream or ice cream as desired. This pie is easier to slice when it is slightly cooled. This would be the perfect dessert for your Thanksgiving table... enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOSm8A59dgj3L1gpzcUiHia_vo5hBGWMTcG602Hiu1mXUuvWUS8hz4k_jHiyUdJbQdw_pnumlUTTwbcgARLesH2Hl27jzJetOjWtLd8_Y3EbPE6KDxybFRY6Jjr460qdm1PzL6LVIAjQ/s1600/DSCN2150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhOSm8A59dgj3L1gpzcUiHia_vo5hBGWMTcG602Hiu1mXUuvWUS8hz4k_jHiyUdJbQdw_pnumlUTTwbcgARLesH2Hl27jzJetOjWtLd8_Y3EbPE6KDxybFRY6Jjr460qdm1PzL6LVIAjQ/s1600/DSCN2150.JPG" height="300" width="400" /></a></div>
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*recipe adapted from <a href="http://zoebakes.com/">Zoe Bakes</a></div>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-18076084373024632652014-10-28T06:00:00.000-07:002014-10-28T06:00:00.384-07:00Halloween/Fall Link Party<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1OPiwe9gfJjHgnponCHFT0L5CQYOROFr0hlmQ5VWTe-SdQQHuHuTA0P9JikSVkgTAaPIXWsrw9EJDR64q7CghrgjoGwCPpxiD2LBaQr_wG3JFDAw4LI8kv5nFKLhsmM1AooTqVonrqw/s1600/Halloween+link+party+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI1OPiwe9gfJjHgnponCHFT0L5CQYOROFr0hlmQ5VWTe-SdQQHuHuTA0P9JikSVkgTAaPIXWsrw9EJDR64q7CghrgjoGwCPpxiD2LBaQr_wG3JFDAw4LI8kv5nFKLhsmM1AooTqVonrqw/s1600/Halloween+link+party+2014.jpg" height="542" width="640" /></a></div>
We are at it again this year! <br />
<br />
We think everyone could use a few new recipes and crafts for Halloween and Fall this year so we are having our second annual Halloween/Fall Link Party.<br />
<br />
It will run from Tuesday October 28th for two weeks until Tuesday November 11th and be linked on all three blogs so please make sure to stop by again and again to share and see what is new.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB_uaZ-ATQot2te1VOS4Jua6y5-ZEylHOlJk3iVOPR2JXQNSfzqSKnBNbADtItWGF5K54Ckcriz7TuiiPawIBoVYYcs1JCJDH0dEMV9RiQ4Hf_QoP9HomGxTQjiVbSPlAB6kUyW8iAXo/s1600/Halloween+hostesses+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzB_uaZ-ATQot2te1VOS4Jua6y5-ZEylHOlJk3iVOPR2JXQNSfzqSKnBNbADtItWGF5K54Ckcriz7TuiiPawIBoVYYcs1JCJDH0dEMV9RiQ4Hf_QoP9HomGxTQjiVbSPlAB6kUyW8iAXo/s1600/Halloween+hostesses+2014.jpg" height="346" width="640" /></a></div>
<div style="text-align: left;">
<a href="http://craftscakesandcats.blogspot.com/">Crafts, Cakes, and Cats</a> <a href="http://www.michellestastycreations.com/">Michelle's Tasty Creations</a> <a href="http://cookingmorningnoonight.blogspot.com/">MorningNooNight</a></div>
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<a href="https://www.facebook.com/craftscakesandcats?fref=ts">Facebook Page</a> <a href="https://www.facebook.com/michellestastycreations">Facebook Page</a> <a href="https://www.facebook.com/Morningnoonight">Facebook Page</a></div>
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<a href="http://www.pinterest.com/verdibabe/">Pinterest</a> <a href="http://www.pinterest.com/michellerday/">Pinterest</a> <a href="http://www.pinterest.com/vlachance021/">Pinterest</a></div>
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<a href="https://twitter.com/_MichelleDay">Twitter</a></div>
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<br />
Here's what your hostesses have been up to lately.....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5WlAOx6NXq558j-CYvwAOQxPC33z7lCPqeAT5O85iKpzRBCFW-0LpU4s1CMBCR5Egl-BEsRzljRiXoAD_xK3SLbJRRNJI_YWOgiSF5QJyfuHYtzfyy1M_OSWFL38dr1d8wPSLM-B6fM/s1600/Halloween+round+up+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD5WlAOx6NXq558j-CYvwAOQxPC33z7lCPqeAT5O85iKpzRBCFW-0LpU4s1CMBCR5Egl-BEsRzljRiXoAD_xK3SLbJRRNJI_YWOgiSF5QJyfuHYtzfyy1M_OSWFL38dr1d8wPSLM-B6fM/s1600/Halloween+round+up+2014.jpg" height="562" width="640" /></a></div>
<div style="text-align: center;">
Cutest Doc Around ~ <a href="http://craftscakesandcats.blogspot.com/2014/10/cutest-doc-around.html">Crafts, Cakes, and Cats</a></div>
<div style="text-align: center;">
Baked Apple Cider Donuts ~ <a href="http://cookingmorningnoonight.blogspot.com/2014/10/baked-apple-cider-donuts.html">MorningNooNight</a></div>
<div style="text-align: center;">
Pumpkindoodles ~ <a href="http://www.michellestastycreations.com/2014/10/pumpkindoodles.html">Michelle's Tasty Creations</a></div>
<div style="text-align: center;">
Maple Pumpkin Oatmeal White Chocolate Chip Cookies ~ <a href="http://www.michellestastycreations.com/2014/10/maple-pumpkin-oatmeal-white-chocolate.html">Michelle's Tasty Creations</a></div>
<div style="text-align: center;">
Crock Pot Italian Wedding Soup with Turkey Meatballs ~ <a href="http://craftscakesandcats.blogspot.com/2014/10/crock-pot-italian-wedding-soup-with.html">Crafts, Cakes, and Cats</a></div>
<div style="text-align: center;">
Caramel Stuffed Gingerbread Cookies ~ <a href="http://cookingmorningnoonight.blogspot.com/2014/10/caramel-stuffed-gingerbread-cookies.html">MorningNooNight</a></div>
<div style="text-align: center;">
Frankenstein Cupcakes ~ <a href="http://craftscakesandcats.blogspot.com/2014/10/frankenstein-cupcakes.html">Crafts, Cakes, and Cats</a></div>
<div style="text-align: center;">
Monster Eye Cookies ~ <a href="http://cookingmorningnoonight.blogspot.com/2014/10/monster-eye-cookies.html">MorningNooNight</a></div>
<div style="text-align: center;">
Pumpkin Maple Coffee Cake ~ <a href="http://www.michellestastycreations.com/2014/10/pumpkin-maple-coffee-cake.html">Michelle's Tasty Creations</a></div>
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<br /></div>
<div style="text-align: center;">
~ Now let's see what you've been up to ~<br />
<br /></div>
<div style="text-align: center;">
<span style="color: orange;">~</span><span style="color: orange; font-size: x-small;">A few things to remember~</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="color: orange; font-size: x-small;">Please only link up Halloween/Fall recipes, crafts, DIY,
tutorials, printables, etc that YOU have created.</span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="color: orange; font-size: x-small;">Please don't link up any Etsy shops, giveaways, or other
link parties.<o:p></o:p></span></div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="color: orange; font-size: x-small;">By linking to this party you give us permission to share
your post on our blogs and other social media.<o:p></o:p></span></div>
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<span style="color: orange; font-size: x-small;">Please share this party by linking back to us in your
post or by adding this party to your party page.<o:p></o:p></span></div>
<div style="text-align: center;">
</div>
<div class="MsoNoSpacing" style="text-align: center;">
<span style="color: orange; font-size: x-small;">Be sure to stop by and visit a few of the other blogs
that have posted; we all love to see sweet comments.</span><o:p></o:p></div>
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<!-- end InLinkz script -->Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-60832780006445138202014-10-20T19:17:00.003-07:002014-10-20T19:17:33.227-07:00Caramel Stuffed Gingerbread Cookies<!-- HTML codes by Quackit.com -->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9U-y-d75puBY8t1vJXdt9Eq-Jdh-aMFgRQ4gdtxialXuouSYEpOKfF8KvijVUw4k-I2XiS5LDyGguEklvp9sZOV_VwLQLYuHE-2u1y6ArvlsF6J4ekvH98BniZdf2XCZviyuskwxq35U/s1600/DSCN2115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9U-y-d75puBY8t1vJXdt9Eq-Jdh-aMFgRQ4gdtxialXuouSYEpOKfF8KvijVUw4k-I2XiS5LDyGguEklvp9sZOV_VwLQLYuHE-2u1y6ArvlsF6J4ekvH98BniZdf2XCZviyuskwxq35U/s1600/DSCN2115.JPG" height="300" width="400" /></a></div>
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Oh my gosh y'all,.. I lurve stuffed cookies.</div>
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Like <a href="http://cookingmorningnoonight.blogspot.com/2014/09/cheesecake-filled-pumpkin-snickerdoodles.html">this</a> recipe, or maybe <a href="http://cookingmorningnoonight.blogspot.com/2014/09/cheesecake-filled-pumpkin-snickerdoodles.html">this</a> one.... </div>
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But, I honestly think this one is my favorite so far! It combines soft gingery cookies with a gooey caramel center.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWR7y02pPvzAR5xWVOPGDIRQnkKXV5GxsFv_lp7lOTq-QMqNlWzoPLDhj4cam5o6OV7iTJ7DM4jTfetCvQ1QJSWvL93JwCWUUndAgD3breGXmTt-I28LGbMoOMcyPalJo5pJPH7yM20Y/s1600/DSCN2120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRWR7y02pPvzAR5xWVOPGDIRQnkKXV5GxsFv_lp7lOTq-QMqNlWzoPLDhj4cam5o6OV7iTJ7DM4jTfetCvQ1QJSWvL93JwCWUUndAgD3breGXmTt-I28LGbMoOMcyPalJo5pJPH7yM20Y/s1600/DSCN2120.JPG" height="300" width="400" /></a></div>
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It takes plain old gingerbread men to the next level. Plus, it's soft and stuffed with caramel, totally not Christmas related. Make these year 'round...</div>
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<b><u>For the Cookies:</u></b></div>
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1 cup (2 sticks) unsalted butter, softened</div>
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1 cup packed brown sugar</div>
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1/4 cup molasses</div>
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2 large eggs</div>
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2 teaspoons vanilla extract</div>
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2 teaspoons ground ginger</div>
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1 teaspoon cinnamon</div>
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1 teaspoon ground cloves</div>
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1/2 teaspoon pumpkin pie spice</div>
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3 1/2 cups plus 3 Tablespoons all-purpose flour</div>
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1 1/2 teaspoons baking soda</div>
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1/4 teaspoon salt</div>
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24-26 packaged caramels</div>
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In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and sugar until combined. Add in the molasses until its completely incorporated. Add in the eggs, one at at time, making sure to scrape the sides as you go. Mix in the vanilla and spices until combined. Add in the flour, baking soda, and salt. Mix just until the dough comes together. Cover and refrigerate the dough for 30 minutes.</div>
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Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper, set aside. Unwrap your caramels.</div>
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When the dough has chilled, take about 1 Tablespoon in your hand and roll it into a ball, flatten slightly. Place a caramel in the center of the dough and top with another flattened Tablespoon of dough.</div>
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Seal the edges and roll into a ball, place on prepared cookie sheet and flatten slightly. Continue with dough, I fit about 8-10 cookies per sheet.</div>
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Bake in preheated oven for 10-12 minutes or until puffy and the edges are lightly golden.</div>
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Allow to cool slightly before consuming. The caramel hardens when it cools so these cookies are best the day they are made but if you heat them in the microwave for 10-15 seconds they are absolutely perfect... Soft, spicy dough paired with gooey caramel... Does it get any better than that?</div>
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*recipe adapted from <a href="http://fabtasticeats.com/">fabtasticeats.com</a></div>
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-42153301739630383762014-10-13T18:42:00.001-07:002014-10-13T18:42:05.682-07:00Cheesy Garlic Chips<!-- HTML codes by Quackit.com -->
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Growing up in Northern California we had one of the best pizza restaurants They brewed their own beer, had an arcade with pool tables, and had the best cheesy garlic pizza they cut into "chips".<br />
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The crust was thin, the cheese was gooey, and it was loaded with thick chunks of garlic... Ugh, I can taste it.<br />
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Now it's easily at my fingertips with this recipe. It doesn't taste <i>exactly</i> like the one from my childhood but it comes pretty close. Between the huz and the kids, this pizza was gone before I could blink...<br />
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<u><b>For the Pizza:</b></u><br />
Pizza dough<br />
2 Tablespoons unsalted butter, softened<br />
3 cloves garlic, minced<br />
1/4 cup Parmesan cheese<br />
1 cup shredded mozzarella<br />
<br />
Place a pizza stone in the oven and preheat to 500 degrees.<br />
Roll out pizza to a 12 inch circle.<br />
In a small bowl, mix together the softened butter and garlic. Spread all over the top of the dough.<br />
Sprinkle with Parmesan cheese and mozzarella.<br />
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Carefully slide dough on to the preheated pizza stone and bake in the middle of the oven for 10-12 minutes or until bubbly and browned.<br />
Remove, let cool (enough not to burn your mouth), slice and enjoy!<br />
These are amazing served with marinara sauce for dipping or a creamy garlic sauce!<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-59156717309528526352014-10-10T20:03:00.000-07:002014-10-10T20:03:20.635-07:00Monster Eye Cookies<!-- HTML codes by Quackit.com -->
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My first Halloween blog of the season! I wanted to make sure I got at least one in before time got away from me...<br />
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Does everyone have their costumes picked out yet? I'm not sure if I'm dressing up yet this year but my oldest is SpiderMan (of course) and youngest is Captain America... I almost have the whole Avengers on my hands! (Now if only Chris Hemsworth showed up....)<br />
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If you're looking for a quick, yet fun Halloween recipe to whip up for the kids, this is the ticket. Plus. who DOESN'T want an excuse to eat eyeballs???<br />
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<u><b>For the Cookies:</b></u><br />
(about 18 cookies)<br />
1 box white cake mix<br />
1/2 cup unsalted butter, softened<br />
1 (8 ounce) package cream cheese, softened<br />
1/2 teaspoon vanilla<br />
1 egg<br />
food coloring (I used pink, blue, green, and yellow)<br />
powdered sugar<br />
eyeballs<br />
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In a large bowl, beat together the butter, cream cheese, vanilla, and egg until combined. Add in the white cake mix until incorporated.<br />
Divide into separate bowls equal to the amount of colors you want to use. Dye each batter and place in the fridge to firm up for 30 minutes.<br />
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper, set aside.<br />
Place about 1/2 cup of powdered sugar into a bowl.<br />
Working with one dough color at a time, scoop about a Tablespoon amount and roll into a ball and then into the powdered sugar to coat. Place on cookie sheet and flatten slightly. Continue with remaining dough and colors.<br />
Bake in preheated oven for approximately 10-12 minutes or until crackled and lightly browned.<br />
Immediately upon removing from the oven stick decorative eyes into the dough.<br />
Cool completely before serving, enjoy!<br />
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(the blue ones remind me of Cookie Monster!)</div>
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-1959254418416882442014-10-07T19:04:00.003-07:002014-10-07T19:04:53.217-07:00Flan Cake<!-- HTML codes by Quackit.com -->
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Do you like flan? Do you like cake? How about mixing the 2?<br />
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This magical cake can be any flavor and although the flan is poured on top of the batter, it magically sinks to the bottom (or top). Fine, I know its not <i><u>really</u></i> magic, and it's science and weight distribution and such but its magggiiiccc.<br />
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P.S: If you hate boxed cake mix recipes, this one isn't for you...<br />
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<b><u>For the Cake:</u></b><br />
Caramel Topping<br />
1 box Butter Cake Mix plus ingredients listed on box<br />
1 (14 ounce) can of sweetened condensed milk<br />
1 (12 ounce) can evaporated milk<br />
4 large eggs<br />
1 teaspoon vanilla<br />
1 teaspoon almond extract<br />
<br />
Preheat oven to 350 degrees and grease and flour the inside of your bundt pan. Pour 1/2 cup of the caramel topping on the bottom.<br />
Prepare cake according to box instruction and pour the batter evenly over the caramel, set aside.<br />
In a large bowl, gently whisk together the sweetened condensed milk, evaporated milk, eggs, vanilla, and almond extracts. Pour over cake batter.<br />
The batter will start to rise above as the flan mixture sinks, this is OK.<br />
Fill a 9" cake pan half way with water and place in your preheated oven. Place the bundt pan filled with cake/flan into the center of the cake pan (this creates a water bath) and bake for 45 minutes.<br />
Cover the top with foil and continue to bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.<br />
Cool at room temperature for 2 hours before placing in your fridge to cool over night.<br />
Prior to serving, place the bottom of the bundt pan in warm water for 1-2 minutes before inverting on to your plate, this prevents the caramel from sticking.<br />
Slice, service, and enjoy! I just love the combination of the buttery cake and creamy flan... Enjoy!<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-24784584201973237392014-10-04T19:23:00.005-07:002014-10-04T19:23:58.673-07:00Baked Apple Cider Donuts<!-- HTML codes by Quackit.com -->
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Last week the Family and I took a trip to Apple Hill.<br />
<br />
Among the apples and cider are the delicious Cider Donuts. The fry them upon order so they arrive warm, crispy with cinnamon and sugar, and soft in the middle. You could easily devour 4 of them in 1 sitting... Not that I would know.<br />
<br />
Now, if you haven't been to Apple Hill or have no tried Apple Cider donuts... You can now make them at home! It is the ultimate Fall breakfast!<br />
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<u><b>For the Donuts:</b></u><br />
(makes around 16 donuts)<br />
1 1/4 cups apple cider<br />
2 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon pumpkin pie spice<br />
1/4 teaspoon salt<br />
1 large egg, room temp<br />
2 Tablespoons unsalted butter, melted<br />
1/2 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1/2 cup buttermilk, room temp<br />
1 teaspoon vanilla<br />
<br />
<b><u>For the Coating:</u></b><br />
3/4 cup granulated sugar<br />
1 teaspoon cinnamon<br />
6 Tablespoons unsalted butter, melted<br />
<br />
Place apple cider in a small sauce pan and simmer over medium heat for 15 minutes or until cooked down. Place in refrigerator to cool down while you mix the rest of the ingredients.<br />
In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.<br />
In a separate bowl, mix together 1/2 cup of the apple cider, egg, melted butter, and sugars until combined. Stir in the buttermilk and vanilla just until incorporated. Add the wet ingredients into the dry just until combined (it may still be slightly lumpy).<br />
Grease your donut pan and preheat oven to 350 degrees.<br />
Pipe dough into the pan 3/4 of the way and cook in the preheated oven for 9-10 minutes.<br />
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While donuts are cooking, whisk together the cinnamon and sugar for the coating and set aside. In a separate bowl, melt the butter.<br />
When the donuts have baked and cooled slightly dunk into melted butter and then the cinnamon sugar mixture until coated. Continue until all donuts are baked and coated.<br />
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Enjoy this perfect Fall treat! It has all of the tastes of apple cider packed into the sugary sweet donuts!<br />
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*recipe adapted from <a href="http://www.sallysbakingaddiction.com/">Sally's Baking Addiction</a></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com1tag:blogger.com,1999:blog-586820386125171272.post-40323694267700371782014-09-26T18:49:00.003-07:002014-09-26T18:49:40.257-07:00Cheesecake Filled Pumpkin Snickerdoodles<!-- HTML codes by Quackit.com -->
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These demure little cookies. So cute, right?<br />
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If you consider food "cute" of course.<br />
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I honestly have about 10 recipes with pumpkin lined up... I think my husband is over it already, and it's not even October... Whoops! Sorry I'm not sorry.<br />
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So, not only do these cookies pack the delicious flavors of a soft snicker doodle but they're stuffed... I'd say "with what you may ask" but obviously you can read, or you wouldn't be here. Unless you came for the pictures in that case:<br />
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and also: aksjdhaskjfhdskjfhdskjhsdkjalkfakldhf<br />
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Alright, lets make cookies, shall we?<br />
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<b><u>For the Pumpkin Snickerdoodles:</u></b><br />
(24 cookies)<br />
3 3/4 cups all purpose flour<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 teaspoon pumpkin pie spice<br />
1 cup butter, unsalted and softened<br />
1 cup granulated sugar<br />
1/2 cup light brown sugar<br />
3/4 cup pumpkin puree<br />
1 large egg<br />
2 teaspoons vanilla<br />
<br />
<b><u>For the Cheesecake Filling:</u></b><br />
8 ounces cream cheese, softened<br />
1/2 cup powdered sugar<br />
2 teaspoons vanilla<br />
<br />
<u><b>Cinnamon Sugar Coating:</b></u><br />
1/2 cup granulated sugar<br />
1 teaspoon pumpkin pie spice<br />
1/2 teaspoon cinnamon<br />
<br />
In a large bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.<br />
In the bowl of your stand mixer fitted with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes.<br />
Add in the pumpkin puree, egg, and vanilla. Mix until combined. Slowly add in the dry ingredients on low speed, just until combined. Cover dough and chill in the refrigerator for 1 hour.<br />
To make the cheesecake filling, beat together the cream cheese, powdered sugar, and vanilla until smooth. Cover and refrigerate for an hour with the cookie dough.<br />
<br />
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper, set aside.<br />
Remove dough and filling.<br />
Mix together ingredients for the coating in a small bowl, and set aside.<br />
Take 1 Tablespoon of cookie dough in your hand and flatten like a pancake, place 1 teaspoon of filling in the center. Take another tablespoon of cookie dough, flatten as well, and seal around the edges. Roll dough into a ball and place in the coating mixture. Rolling the dough ball around to cover completely, place it on your prepared cookie sheet.<br />
Flatten balls with measuring cup and bake in preheated oven for 13-15 minutes or until golden around the edges.<br />
Let cool completely on a rack. Cookies are best enjoyed warm!<br />
<br />
Enjoy the delicious crunchy coat, smooth cream cheese filling, and soft pumpkin cookie. These will make the perfect Fall treat!<br />
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<span style="font-size: x-small;">*recipe adapted from <a href="http://therecipecritic.com/">The Recipe Critic</a></span></form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0tag:blogger.com,1999:blog-586820386125171272.post-61227403910345114412014-09-23T19:51:00.000-07:002014-09-23T19:51:19.042-07:00Homemade Its It Bars<!-- HTML codes by Quackit.com -->
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This post is dedicated to my Mama.<br />
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The one thing she craved while she was pregnant? This San Francisco treat (and I'm not talking Rice-a-Roni).<br />
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If you aren't familiar with an Its It bar, 1. I'm sorry and 2. It pairs vanilla ice cream with chewy oatmeal cookies... and the whole thing is dipped in milk chocolate.<br />
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Ugh, so good. You know it's the real thing when you get that lingering spiciness in your mouth after you take a bite. I made 4... I would suggest making 8. They go fast. This recipe isn't exact science. I made 4 sandwiches as it was the perfect amount for my chocolate shell however, you will still have leftover cookies and ice cream. Go to town.<br />
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<b><u>For the Oatmeal Cookies:</u></b><br />
(Quaker recipe)<br />
1 cup unsalted butter, softened<br />
1 cup light brown sugar, firmly packed<br />
1/2 cup granulated sugar<br />
2 eggs<br />
1 teaspoon vanilla<br />
1 1/2 cups all purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
3 cups old fashioned oats<br />
<br />
Quality Vanilla Ice Cream<br />
Milk Chocolate Magic Shell<br />
<br />
Start by making your cookies:<br />
<br />
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper, set aside.<br />
In the bowl of your stand mixer, beat together the butter and sugars until smooth and creamy.<br />
Add eggs one at a time until mixed and then add in vanilla.<br />
In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Carefully add to butter mixture just until combined. Stir in oats.<br />
Drop by rounded Tablespoons on to parchment lined cookie sheet and bake in preheated oven until golden around the edges, 10-12 minutes.<br />
Cool cookies completely.<br />
<br />
Now, slightly soften the vanilla ice cream. Place a scoop of ice cream on to the top of one cookie and sandwich another cookie on top. Place on separate cookie sheet and place in freezer to re-harden.<br />
Shake your magic shell and pour into a shallow dish.<br />
Dip each sandwich into the chocolate to cover completely. Use a fork to remove and place on a cookie sheet. Place the sandwiches back into your freezer to harden up, about 1 hour.<br />
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Serve, bite, roll eyes back into head, and enjoy! Love y'all!<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com1tag:blogger.com,1999:blog-586820386125171272.post-66340180148008279972014-09-19T18:43:00.001-07:002014-09-19T18:43:26.844-07:00Cookies and Cream Mug Cake<!-- HTML codes by Quackit.com -->
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I've honestly never made a mug cake before but what was I holding back on!? Mixing everything together and then microwaving for just over a minute and you have cake? Perfection. Sweet tooth satisfied in less time than it takes to find the sugar...<br />
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These mug cakes can be changed out for any flavor you like but since I love anything involving cookies and chocolate, this was the way to go! Lets get to nuking, shall we!?<br />
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<b><u>You Will Need:</u></b><br />
(enough for 2 mug cakes)<br />
1/2 cup white chocolate chips<br />
6 Tablespoons whole milk<br />
8 Tablespoons all-purpose flour<br />
1/2 teaspoon baking powder<br />
1 Tablespoon vegetable oil<br />
4 Chocolate Sandwich Cookies plus more for topping<br />
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In a medium bowl, combine white chocolate chips with the whole milk and microwave on high just until melted, around 1 minute making sure to stir it after 30 seconds. Mix until chocolate is completely melted.<br />
Add in the flour, baking powder, and vegetable oil. Stir until batter is smooth.<br />
Crunch up sandwich cookies and mix into batter,<br />
Pour evenly among the 2 mugs and microwave for about 1 minute until puffy and a toothpick inserted in the center comes out clean.<br />
Cool slightly but eat while still warm. Drizzle with more melted white chocolate, sandwich cookies, or whipped cream if desired.<br />
Enjoy!<br />
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I love the taste of cookies and cream in this mug cake and it satisfies my sweet tooth in under 5 minutes... SCORE!<br />
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Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com1tag:blogger.com,1999:blog-586820386125171272.post-87271773533255582352014-09-14T17:37:00.000-07:002014-09-14T17:37:26.284-07:00Homemade BBQ Potato Chips<!-- HTML codes by Quackit.com -->
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Are you a snack food addict? I am. I love salty snacks... pretzels, nuts, and chips. Always chips,..<br />
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I'm ashamed to even tell you how many bags we currently have in our house (lets just say more than 2 and less than 20... Fair?)<br />
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Plus, chips go with everything. With a sandwich... <i><u>on</u></i> a sandwich... with dip... without. All delicious. My favorite types of chips though? Extra crunchy kettle chips. They are slightly greasy, super crunch-tastic, and packed with tons of flavor. Maui onion and salt and vinegar remain in my top favorites but the best kind has to be BBQ.<br />
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When I finally purchased a mandolin I knew homemade chips would be the first on my list. They are fairly easy to make and taste so much better than the bagged version... I'm ashamed to say that these chips disappeared the second they cooled down enough to touch (and possibly not even then). So. Addicting.<br />
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<b><u>You Will Need:</u></b><br />
2 large Russet potatoes<br />
Vegetable Oil for Frying<br />
BBQ seasoning<br />
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<u><b>Recipe for BBQ seasoning:</b></u><br />
1 Tablespoons Paprika<br />
1 1/2 Tablespoons Chili powder<br />
1/2 Tablespoon Onion Powder<br />
1/2 Tablespoon Garlic Powder<br />
3/4 Tablespoon Salt<br />
1/2 teaspoon Pepper<br />
2 Tablespoons Brown Sugar<br />
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<ol>
<li>Combine ingredients for the BBQ season in a bowl, whisk until combined and set aside (you will have left overs that you might use for your next BBQ dish).</li>
<li>Scrub the potatoes under cold water until clean, dry off, and slice on your mandolin on food processor on the thinnest setting.</li>
<li>In a large bowl, place the slices of potatoes and fill with cold water until completely covered, set aside for 5-10 minutes.</li>
<li>Drain in a colander and transfer potatoes to paper towels to remove excess water.</li>
<li>Heat oil in a large pot, I used my dutch oven, until it reaches 325 degrees.</li>
<li>Fry the potatoes in batches (about 10 slices at a time) until golden brown... 5-10 minutes. </li>
<li>Line a large cookie sheet with paper towels and remove cooked chips onto it. Sprinkle liberally with BBQ seasoning. Continue this process until all chips are crispy and in your belly... I mean, seasoned.</li>
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Enjoy this addicting snack... I dare you to eat just one.<br />
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*Recipe adapted from <a href="http://www.thelazymomcooks.com/2014/09/homemade-bbq-potato-chips/">The Lazy Mom's Cooking Blog</a> (check her out... She makes the BEST food!)</form>
Veronica LaChancehttp://www.blogger.com/profile/18217288839011801518noreply@blogger.com0