tag:blogger.com,1999:blog-977605998692494602024-03-12T21:07:54.896-07:00My Recipe Boxcraftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-97760599869249460.post-71025166142174619992016-06-21T15:00:00.001-07:002016-06-21T15:00:11.133-07:00Heart Biscuits<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHSSuftFpAevPxKtZktqRfT6leT5WTLYwGluAgoVjqOKWv7LOuDd2oJImcBfat7a0RShLJ5tfkHMu_XmWTx70QqucBawVcdtmixm055_RwAxP_g0r2hPty-OYsCaql7ZwSeTQug4XSVbe/s640/blogger-image--1217855261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJHSSuftFpAevPxKtZktqRfT6leT5WTLYwGluAgoVjqOKWv7LOuDd2oJImcBfat7a0RShLJ5tfkHMu_XmWTx70QqucBawVcdtmixm055_RwAxP_g0r2hPty-OYsCaql7ZwSeTQug4XSVbe/s640/blogger-image--1217855261.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">My Husband is a Midwest boy. Through & through. I'd always heard of biscuits & gravy, but it was never really a thing I considered eating. Like liver & onions- it exists, but no thanks.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">The Husband was having none of my biscuit & gravy unwillingness. After my cousin Laura made us a batch, I enjoyed it quite a bit! Especially with HOT SAUCE. YASSS.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">But see, I consider it a dinner food. This gives Husband conniptions. So every once in a while, (like around Father's Day) I relent. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">This is a good, easy enough recipe, and if you have a large heart cutter, all the better. (But I'll just have butter & jam on mine, thank you very much) </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">2 1/4 c flour</div><div class="separator" style="clear: both;">1 tbl baking powder</div><div class="separator" style="clear: both;">2 tea salt</div><div class="separator" style="clear: both;">1 tbl sugar</div><div class="separator" style="clear: both;">1/3 c butter, chilled & cubed</div><div class="separator" style="clear: both;">1 c milk (or buttermilk if you have it)</div><div class="separator" style="clear: both;">2 tbl melted butter </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Preheat oven to 425. Stir together dry ingredients. Using a fork, mash together the butter until it looks like a course meal- consistency. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Slowly pour in the milk. Dough should be a bit sticky, if overly sticky to handle, add some flour. Knead dough on a highly floured surface until smooth- a handful of times. Roll dough to 1 in. thickness, then cut with a cutter or drinking glass rim. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Place in a parchment lined sheet & bake for 10-12 mins. Brush w/ melted butter. </div>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-17140195135200396522015-12-04T14:47:00.002-08:002015-12-04T14:47:57.944-08:00Cranberry Orange Muffins<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKPXeGAqe_r5o_CRnlSdbMzO81Ie4Otfs0t2LawUTkwYJbFy8L-5idqA9IcPzjdV5lg6bIuHYxdLivETSjhAgQOA7wSZPu58kHVDdh2NbOBrBLQxXfcbKU43jAfWMbPY5f3tPrSX1yXsP/s640/blogger-image--47851928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYKPXeGAqe_r5o_CRnlSdbMzO81Ie4Otfs0t2LawUTkwYJbFy8L-5idqA9IcPzjdV5lg6bIuHYxdLivETSjhAgQOA7wSZPu58kHVDdh2NbOBrBLQxXfcbKU43jAfWMbPY5f3tPrSX1yXsP/s400/blogger-image--47851928.jpg" width="300" /></a></div>
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The <a href="http://www.eatingonadime.com/cranberry-muffins-recipe/">original recipe</a> was a bit bland. So I think I've punched it up a bit. Love a good cranberry recipe this time of year!<br />
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<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 cup flour</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 tsp baking powder</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1/4 tsp salt</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">¾ cup brown sugar</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">2 eggs</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">¾ cup orange juice</span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">⅓ cup oil (I use coconut oil) </span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span aria-hidden="true" class="blast tbn-flight-sentence" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); box-sizing: border-box; line-height: inherit; margin: 0px; padding: 0px;">1 cup chopped cranberries (I used fresh) </span></li>
<li class="ingredient" itemprop="ingredients" style="background-position: 0px 0px; box-sizing: border-box; line-height: inherit; list-style: disc inside; margin: 0px 0px 0px 10px; padding: 0px;"><span style="-webkit-text-size-adjust: auto;">3 tbl orange zest </span></li>
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Preheat the oven to 375 and line muffin tins with cupcake liners. Mix together the flour, baking powder, & salt in a small bowl, set aside. Beat together the brown sugar, eggs, orange juice, and oil. Add in the flour mixture slowly, then fold in cranberries & zest. Spoon into the muffin cups and bake for 20 mins. Cool completely on a wire rack. (and store in airtight container lined with paper towel to avoid getting all soggy) </div>
craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-64309546057433769142015-09-26T10:01:00.001-07:002015-12-04T14:52:27.192-08:00Cinnamon Sugar Banana BitesI had to make another batch of these after we all are the first in one day. One! Day!<br />
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I see these going to school in lunches. That is, if I can keep my mitts off them. This is the <a href="http://www.thecomfortofcooking.com/2014/02/baked-cinnamon-sugar-banana-donut-holes.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+TheComfortOfCooking+(The+Comfort+of+Cooking)">original recipe</a>, the site also has some <a href="http://www.thecomfortofcooking.com/2012/09/baked-pumpkin-donut-holes.html">scrumptious pumpkin bites</a> which I would also suggest! </div>
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Preheat your oven to 350.</div>
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For the muffins:</div>
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Medium bowl-</div>
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1 3/4 c flour</div>
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2 tea baking powder</div>
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1/2 tea salt</div>
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1/2 tea nutmeg</div>
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1/2 tea cinnamon</div>
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Large bowl-</div>
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1 mashed banana</div>
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1/3 c coconut oil (or any cooking oil)</div>
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1/2 c brown sugar</div>
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1 egg</div>
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1 tea vanilla</div>
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1/2 c milk</div>
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Mix separately in each bowl then combine. Scoop into tray of 24 mini muffins. Bake for 15-16 mins. Keep an eye on them so they don't burn. Original recipe says 10-12 mins. But mine were way under done.</div>
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Cinnamon sugar coating:</div>
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4 tea melted butter</div>
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2/3 c sugar</div>
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1 1/2 tbl cinnamon</div>
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After the muffins cool for a few minutes, dunk in butter (or do just the tops like me) and coat in cinnamon/sugar mix. </div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-83076086750157400322015-04-07T21:45:00.001-07:002015-12-04T14:48:23.747-08:00Pesto Sausage Pasta w/ Brussels SproutsIt is with only the humblest amount of pride that I admit to this one thing: my girls love (and I mean LOVE) to eat vegetables in any form. Go ahead, throw those tomatoes. Rest assured, the youngest contingent of my brood will never let a vegetable, and some fruits cross his lips. I have to make too many a shady deal/bribe to even coax him to take a bite. So, we're *kinda* even.<br />
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In any event, this recipe turned out simply marvelously. I just have a few tweaks. It also doesn't reheat very well at all, so just stick to a portion your family will consume entirely. I also swapped out the orreciette pasta, because it's the worst pasta ever- hands down. Shaped like plates that STACK TOGEGHER, and hold all the pesto in, depriving the rest of the dish and leaving a too-pesto-y bite once in a while. Really any pasta would do. I used a fancy S shaped tube pasta that I found literally right next to the orreciette on the shelf. Penne would be absolutely fine. </div>
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1 lb fresh Brussels sprouts, ends cut & chopped in half</div>
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3 tbl olive oil, divided</div>
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1/2 tea sea salt/kosher/whatever</div>
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1/2 tea pepper</div>
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1 box (14-16 oz) dry pasta</div>
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1lb sausage</div>
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5 cloves garlic- finely sliced- or diced (I use the pre-bottled kind)</div>
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1/3 c pesto</div>
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Parmesan cheese (for serving)</div>
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Preheat oven to 400. In a large bowl, toss the sprouts in 2 tbl olive oil, and some salt & pepper.</div>
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Cover a baking sheet with aluminum foil & arrange the Brussels sprouts evenly. Bake for about 20-30 mins, depending on size, stirring once in between. (I don't stir them because I'm lazy) Remove and set aside.</div>
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Heat the remaining olive oil in a large skillet, over med-high heat. Toss in the sausage & cook until browned, about 6 mins. Then add the garlic and brown for 1-2 mins. </div>
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Cook the pasta according to the box directions. Once cooked, drain the water & reserve a bit of pasta water for later. (About 1/4 c)</div>
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Toss together the sprouts, pasta, and sausage. Add the reserved water if it's too dry. Sprinkle parm on top and serve! </div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-41989960885321465402015-03-23T16:59:00.001-07:002015-03-23T17:00:27.978-07:00Crock Pot Cheesy Potato SoupShout out to my friend and Twitter chef @Amydoubleyou for this great recipe. I made it in the morning, and I was to find out later in the day that the girls would be coming home early from school with lice. EEEEP. I was so glad to have dinner under control, and man was this scrumptious! Soups should really be an all year round sort of thing. So as I understand it, this is a relatively flexible recipe. Sub in chicken or carrots if it's what you have! Enjoy!<br />
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1 onion, diced<br />
4-5 celery stalks, chopped<br />
1 tbl butter<br />
1 lb. country sausage<br />
3 russet potatoes, peeled and roughly cubed<br />
3 c. milk<br />
3 c. chicken stock<br />
salt & pepper to taste<br />
dash of cayenne<br />
1/2 c sour cream<br />
1 c + shredded cheese<br />
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Brown and drain the sausage in a skillet. Add the onions, celery, & butter, sauté until slightly tender. Dump the contents of the skillet into your crock pot, (mine is the larger oval, and it was pretty full) pour in the milk, chicken broth, and add the potatoes. Season with the salt, pepper, and a hint of cayenne. Cook all day on low (about 7-8 hrs ish) 20 minutes before serving, with a potato masher, smoosh the bigger chunks of potatoes. Add the sour cream and cheese, stir around a bit. Serve topped with even more cheese, maybe some chopped green onion would also be a nice crunch.craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-33532500374123732962014-11-27T08:15:00.003-08:002014-12-04T07:08:18.198-08:00Almost Cheesecake Caramel Apple Crumb Bars<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uM_o_S0jvLYrNTD4rOFgW8vSjZTvPosd1tVlhShTJojvZ7SpQMyS1CHIWDlW0caf_CSwMGstyOnxZNClhv7lrdkP_KAMDybaC5P5kgIM7GXYQNpYNuEzWD6tg44UDuIuuGyRSxyR0c9Z/s640/blogger-image-448719620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uM_o_S0jvLYrNTD4rOFgW8vSjZTvPosd1tVlhShTJojvZ7SpQMyS1CHIWDlW0caf_CSwMGstyOnxZNClhv7lrdkP_KAMDybaC5P5kgIM7GXYQNpYNuEzWD6tg44UDuIuuGyRSxyR0c9Z/s640/blogger-image-448719620.jpg"></a></div></div><div><br></div>If you wish for one thing this holiday season, let it be this. And you are welcome- I did all the conversions myself, and it turned out great. (original metric recipe <a href="http://collectingmemoriess.blogspot.com/2014/11/apple-caramel-greek-yogurt-crumb-bars.html">here</a>) So great, that by the time I thought 'Oh! I should get a picture of this fantastic dessert I made,' every last morsel had been devoured. It is really that good. And if you happen to have some Honeycrisp apples? ALL THE BETTER! USE THEM! I've since made it a second time... for uh, dinner. But all I could do was snap a hasty phone pic before digging in.<br>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.0200004577637px;"><i>Base and topping:</i></span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 c. quick-cooking oats, ground</span></span><br>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.0200004577637px;">1 c. flour</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1/2 c. sugar</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 1/2 sticks butter, room temperature</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 tsp cinnamon</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1/2 tsp salt</span></span><br>
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<span style="font-family: inherit;"><i style="background-color: white; line-height: 20.0200004577637px;">Filling:</i><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 large apple, cubed</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 tbl sugar</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 tbl flour</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 tsp cinnamon</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 1/2 c. Greek yogurt</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1/4 cup sugar</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1 egg</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">1/4 c. flour</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;"><br></span><span style="background-color: white; line-height: 20.0200004577637px;"></span><i style="background-color: white; line-height: 20.0200004577637px;">Caramel sauce:</i><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">Dulce de leche</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;">Some milk</span></span><br>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20.0200004577637px;">Preheat oven to 350F.</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;"><br></span><span style="background-color: white; line-height: 20.0200004577637px;"></span><span style="background-color: white; line-height: 20.0200004577637px;">1) Make the base & crumbs: mix together oats, flour, cinnamon, sugar and salt. Add butter. Mix using your fingertips until crumbs form. Press 2/3 of the mixture into a 8x8inch baking dish. Reserve 1/3 for the topping. Bake for approximately 10 minutes or until lightly browned.</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;"><br></span><span style="background-color: white; line-height: 20.0200004577637px;"></span><span style="background-color: white; line-height: 20.0200004577637px;">2) Make the filling: First, mix apple cubes with 1 tablespoon sugar, 1 tablespoon flour and 1 teaspoon cinnamon and set aside. In another bowl, mix together Greek yogurt, sugar, egg and flour. Pour the mixture over the crust. Sprinkle apples on top (do not press!) and sprinkle crumb topping (don't press as well. It will stick together while baking). </span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;"><br></span><span style="background-color: white; line-height: 20.0200004577637px;"></span><span style="background-color: white; line-height: 20.0200004577637px;">3) Bake at 350F for 25-35 minutes or until set. (closer to 35 mins) Allow to cool, or refrigerate.</span><br style="background-color: white; line-height: 20.0200004577637px;"><span style="background-color: white; line-height: 20.0200004577637px;"><br></span><span style="background-color: white; line-height: 20.0200004577637px;"></span><span style="background-color: white; line-height: 20.0200004577637px;">4) Make the caramel sauce: Heat up a few tablespoons of the dulce de leche in a small saucepan, add a bit of milk if it's too thick. Make the caramel sauce immediately before serving. </span></span>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-11918488774981017492014-09-10T16:10:00.001-07:002014-11-27T08:16:36.258-08:00Pretzel Bites & Pretzel Dogs<div class="separator" style="clear: both; text-align: center;">
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More back to school lunch ideas! Except it was hard for me to save enough of these to pack into lunch the next day- they were to delicious to stop tasting. Next I'm taking it a step further and using the pretzel dough wrapped around a hot dog. The girls are having a fundraiser for school in which they are selling these pretzel dogs 6 for $19. Haaaa- I'll write the school a check straight out and make my own for way cheaper- thanks for the idea though! </div>
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Dough: </div>
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1 c milk</div>
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1 pkg active dry yeast (or 2 1/4 tbl)</div>
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3 tbl packed light brown sugar</div>
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8 tbl butter</div>
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1 tea fine salt</div>
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1/3 c baking soda</div>
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2 tbl coarse salt</div>
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Warm the milk in a saucepan to about 110 degrees, just a nice temp that doesn't hurt your finger. Pour the milk into a large mixing bowl, sprinkling the yeast on top. Let the yeast soften about 2 mins then stir in the brown sugar & 1 cup flour.</div>
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Soften 2 tablespoons of the butter (don't melt it!) and stir it into the mix. Add the remaining 1 1/4 flour & the fine salt to make a sticky dough. Turn it onto a lightly floured surface and knead for about 5 mins. </div>
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Cover the bowl & let it sit for about an hour until doubling in size.</div>
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Preheat oven to 450. Line baking sheets with parchment paper or spray with cooking spray. Dissolve the baking soda into 3 cups of water in a shallow baking dish. Set pan by the prepared baking sheet.</div>
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Punch the dough down and turn it onto a floured surface, divide the dough into 6 pieces. </div>
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If you want 6 pretzels, roll out and make a 24-30 in rope. Shape into a pretzel. For bites, stretch and roll out into ropes, then cut into smaller bites. </div>
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Gently dip the pretzel or bite into the soda solution, then arrange on the baking sheet. Sprinkle with coarse salt.</div>
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Bake until golden, 8-10 mins for bites, 10-12 mins for pretzels. While they are baking melt the remaining 6 tbl butter and pour into a shallow dish. Set next to a cooling rack.</div>
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After cooking, brush the pretzels with melted butter & let cool.</div>
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Pretzel dogs:</div>
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Wrap the dough around a hot dog (I used a jumbo beef dog here) and dunk the whole thing in the baking soda mix then line on a baking sheet with parchment paper. (I didn't salt them, and they were plenty salty without the added spice) Bake for about 13 mins, or as the dough is golden, but not burned on the bottom- It's a delicate dance! Brush with butter & let cool slightly before serving. We loved ours dipped in mustard! </div>
craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-22388754190241449992014-09-02T18:26:00.003-07:002014-09-02T18:27:37.872-07:00Blueberry or Cranberry Lemon SconesGuys. This post was eaten up somehow. And I had already deleted the images to make room for more silly videos of my kids doing ridiculous stuff. So I'm scamming my own Instagram feed. Because... HELLO GORGEOUS!<br />
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These are the perfect not-too-sweet snack to toss into a lunchbox in the morning. A very not-a-cookie-because-I'm-a-SCONE! kind of treat. The recipe is adapted from one a friend turned me onto <a href="http://www.peanutblossom.com/blog/2014/07/super-fast-blueberry-scones.html/">here</a>. I've added the lemon, which WOWZA, punches up the volume a million percent. But of course if you don't have a lemon on hand (although this recipe alone should persuade to keep a backup lemon at all times) they are great without it. Same thing with changing out the dried blueberries & cranberries. Different flavors, I love them both, don't make me choose. Just don't use the Ocean Spray dried cranberries. I know too much about the seedy underbelly of that nonsense. I picked some up at Sprouts, but Trader Joes, or even our Smiths has some regular dried fruits for not-all-your-monies. </div>
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To the recipe! </div>
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1 1/2 c. plus 2 tbl flour</div>
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1/4 c. sugar</div>
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2 tea. baking powder</div>
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pinch of salt</div>
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1 c. dried fruit (blueberries, cranberries, get creative!)</div>
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zest of one lemon (or orange, maybe?)</div>
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1 c. heavy cream</div>
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2 tbl butter, melted</div>
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Preheat your oven to 375. In a large bowl combine the flour, sugar, baking powder, salt, and stir around. Then add the fruit & zest, and mix, slowly adding the cream until moist. On parchment lined baking sheets, form into balls and flatten the top to accept the brushed on butter. Brush on the butter and sprinkle some sugar on top. (optional, but seriously, you should). Bake for 15-20 mins until golden brown. Enjoy. Try not to eat too many in one sitting. Well, scratch that. Eat the whole batch while no one's looking. </div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-83785807343242945232014-08-14T17:23:00.002-07:002014-08-14T17:23:32.118-07:00Summer Macaroni Pasta<div class="separator" style="clear: both;">
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Oh, no! Have I really devoured all of this pasta salad?! How could this be? I just made it, right? Well, it is so delicious, and I have been eating it for every meal... so perhaps this is a keeper recipe. Yes. For certain. Hurry, let's take a picture before I inhale the last few bites!<br />
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Oooooo.... WAIT! I bought some extra ingredients the last time I was wandering the aisles of our grocery store! I could make yet ANOTHER double batch of this gloriousness-in-a-bowl. Let me turn off the television right now and hie to the kitchen! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoLusJkHHPElvsUGSZraWufXjLpB0jvem8IHoMGb8c91tWfKT4wK9pWdbRB4Xe67tm02vjLlX39dbq868_D6wE75CN9wMYzzlrXzAyip2kztU_hqYzmo7JzI9uMTNRmpLs5Xg0VtwuHg4/s640/blogger-image-1247112406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgoLusJkHHPElvsUGSZraWufXjLpB0jvem8IHoMGb8c91tWfKT4wK9pWdbRB4Xe67tm02vjLlX39dbq868_D6wE75CN9wMYzzlrXzAyip2kztU_hqYzmo7JzI9uMTNRmpLs5Xg0VtwuHg4/s640/blogger-image-1247112406.jpg" /></a></div>
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BWAHAHA! I AM THE CHAAAAAMPION, my frieeeeeend! And I didn't even have to turn on the oven, further heating up this hot hot house! Just the ticket for a sweaty summer evening. </div>
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Now, here's how you can be as obsessed with a salad like I am. (<a href="http://www.barefeetinthekitchen.com/2014/06/creamy-summer-pasta-salad-recipe.html?m=1">original recipe here</a>. I basically just double it, because really; You should) I'm guessing you could probably drop anything you happen to have in your fridge in this. I'm thinking about tossing some diced chicken bits for some protein, school lunch season IS just around the corner! </div>
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2 cups small pasta</div>
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2 cups tiny broccoli florets</div>
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1 cup diced cucumber</div>
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1 cup diced red bell pepper</div>
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1/2 cup finely chopped green onion</div>
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1/2 to 1 cup sliced black olives</div>
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Dressing:</div>
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1 cup mayonnaise</div>
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4 tea white wine vinegar (or regular in a pinch) </div>
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1 tea salt</div>
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1 tea pepper</div>
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Boil the pasta until just cooked, toss the broccoli in for 30 seconds, then drain. Mix up the dressing, and coat all the veggies & pasta. Refrigerate overnight for best results. Stir to redistribute dressing, and serve. </div>
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<br />craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-68957842727597199632014-06-19T17:12:00.003-07:002014-06-19T17:14:28.966-07:00Cocoa PancakesSometimes you have One Of Those Weeks. When the pantry is a little... light. But it's summer, so who really wants to tote three kids to the grocery store? Nevermind you're going through some Stuff, and only wanna be eating sweets + carbs. Obviously the only recourse to all that is searching Pinterest for sweet pancakes for dinner.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcjUdulmnUQXLZlpPLJ_UBI9pXe0uMndPqpYznqZ_E5B0IofuQmjwPDMRMkH5sq0JSiX-g94mqu-hIhYydc_yXXdxpcfCD7DnEP_F1S1YtI-xWyAMdtzVUeqOaiVdDyPbTNEqhI6oYEKP/s640/blogger-image-466369099.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTcjUdulmnUQXLZlpPLJ_UBI9pXe0uMndPqpYznqZ_E5B0IofuQmjwPDMRMkH5sq0JSiX-g94mqu-hIhYydc_yXXdxpcfCD7DnEP_F1S1YtI-xWyAMdtzVUeqOaiVdDyPbTNEqhI6oYEKP/s640/blogger-image-466369099.jpg"></a></div><br>
Who doesn't love a good breakfast for dinner? And breakfast can be tweaked and skewed to be just a HAIR away from dessert, which I FULLY ENDORSE. (Although perhaps I should refrain from using the h-word when talking about food. Ick. Sorry guys) So <a href="http://thestir.cafemom.com/food_party/124784/cocoa_pancakes_from_scratch">this recipe</a>. I doubled, and subbed some stuff out for things I had on hand. It turned out really well, I may have eaten... too many.<br>
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2 c. flour<br>
6 tbl. baking cocoa<br>
2 tbl. baking powder<br>
4 tbl. sugar (or maybe 3 if you're skiddish on the sugar)<br>
1 tea. salt<br>
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2 eggs<br>
2 tea. vanilla extract<br>
2 c. milk<br>
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Sift together the dry ingredients, then blend in the wet ones. I usually do all except the coconut oil because the cold milk may make the coconut oil solidify and be clumpy. Bleh. Once it's all smoothed in, then do the coconut oil, and it works much better. Scoop onto a skillet in 1/4 c. portions, it's not a thick mix, and wait for it to bubble in the middle before flipping. Top with butter & powdered sugar. Maybe some berry syrup? It could make for some very delicious concoctions! Enjoy! </div>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-52657359756490452262014-05-06T11:45:00.003-07:002014-05-07T13:12:15.789-07:00Another Carrot MuffinJust when I didn't think I could find another carrot muffin recipe that I liked, I found <a href="http://simpleasthatblog.com/2014/04/whole-wheat-carrot-cake-muffins.html">this one</a>.<br>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc-ZXYPs8y1WJui84TmK_HP-9F4L6wZQnf9sN3EDmG3h2YdsC7V8Iuqp6crhDZLiMrpfzOkWXFIkHinZ5mSbBOpRnHm4BLuFAetdrlV61NnRUw-xznQz6q-LcNU3oaTq8ZCf0tVA5qZDL/s640/blogger-image--1946148901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVc-ZXYPs8y1WJui84TmK_HP-9F4L6wZQnf9sN3EDmG3h2YdsC7V8Iuqp6crhDZLiMrpfzOkWXFIkHinZ5mSbBOpRnHm4BLuFAetdrlV61NnRUw-xznQz6q-LcNU3oaTq8ZCf0tVA5qZDL/s640/blogger-image--1946148901.jpg"></a></div><br>These are sans glaze because I forgot to pick up cream cheese at the store. YET AGAIN. I'm quite displeased with myself.<br>
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<span style="font-family: inherit;"><span style="background-color: white; box-sizing: border-box; line-height: 26px;">Muffins</span></span><br>
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<span style="font-family: inherit;"><span style="line-height: 26px;"><br></span><span style="background-color: white; line-height: 26px;">1 1/2 c whole wheat flour (or just regular ol' flour if that's what you have around)</span><br><span style="background-color: white; line-height: 26px;">3/4 c sugar</span><br><span style="background-color: white; line-height: 26px;">1/2 tea salt</span><br><span style="background-color: white; line-height: 26px;">2 tea baking powder</span><br><span style="background-color: white; line-height: 26px;">1 tea ground cinnamon</span><br><span style="background-color: white; line-height: 26px;">1/4 tea ground ginger</span><br><span style="background-color: white; line-height: 26px;">1/4 tea ground cloves</span><br><span style="background-color: white; line-height: 26px;">1/4 tea nutmeg</span><br><span style="background-color: white; line-height: 26px;">1/3 c oil (I used coconut- naturally) </span><br><span style="background-color: white; line-height: 26px;">1 egg</span><br><span style="background-color: white; line-height: 26px;">1/3 c milk</span><br><span style="background-color: white; line-height: 26px;">1 tea vanilla extract</span><br><span style="background-color: white; line-height: 26px;">1/2 c sour cream or greek yogurt</span><br><span style="background-color: white; line-height: 26px;">1 1/2 c shredded carrots</span></span></div><div><span style="font-family: inherit;"><span style="line-height: 26px; background-color: rgb(255, 255, 255);">Note on the carrots: I usually buy a big bag of whole carrots for other purposes and make muffins with the leftovers, so I send them through a food processor- the consistency can vary with this method, but done really fine the kids don't even notice the carrots!)<br></span><span style="background-color: white; line-height: 1.2;"><br></span></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 1.2;">Glaze</span><br><span style="background-color: white; line-height: 26px;">4 oz. cream cheese, room temperature</span><br><span style="background-color: white; line-height: 26px;">2 tbl butter, room temperature</span><br><span style="background-color: white; line-height: 26px;">2 tbl brown sugar</span><br><span style="background-color: white; line-height: 26px;">2 tbl maple syrup</span><br><span style="background-color: white; line-height: 26px;">1/2 tea vanilla extract</span></span></div>
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<span style="font-family: inherit;">In a large bowl whisk together flour, sugar, salt, baking powder, & spices. In a separate bowl whisk together oil, egg, milk, vanilla, and sour cream. Stir into flour mixture just until evenly combined. Fold in shredded carrots. Spoon evenly into muffin cups. Bake at 400 for 20 mins. Allow to cool 5 minutes before removing to wire racks to cool completely.</span><br>
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<span style="font-family: inherit;">For the glaze: beat together cream cheese, butter, and brown sugar with a wooden spoon or beaters, until smooth. Beat in maple syrup and vanilla until well blended. Once muffins have cooled, dip the tops in the glaze, or spoon the glaze over. Store, covered in the fridge. To freeze: place on a baking sheet in the freezer until frozen, wrap individually in plastic wrap before placing in a large sealable plastic bag to store.</span></div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-68049228737229665882014-03-31T13:47:00.001-07:002014-03-31T13:49:41.779-07:00Coconut Chocolate Chip CookiesSince dialing back the dairy for Little Man's eczema, I've been reticent to cook. Using milk and butter- it's a staple! But <a href="http://www.ambitiouskitchen.com/2013/08/chewy-chocolate-chunk-coconut-oatmeal-cookies-made-with-coconut-oil/">this cookie recipe</a> uses a load of coconut oil instead of all that or yogurt. There is a tad bit of milk, but I'm looking the other way on that one.<br>
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After taking them out of the oven, I gleefully downed more than I am admit to. They are DELICIOUS, guys. And since I was making it on the fly, I was none too interested in proper measuring, so my recipe is a bit different, indeed I didn't have any fancy chocolate, just a mostly eaten bag of regular semi-sweet chocolate chips.<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi024NFJNsC3EhpJDrcrQzIeyTgO16b9Qnvo1R_M5rZZeN02VN9ge5jivrxqOV-gnHCSxvOMaP9N2cf7_W-43YTEqZnXypRBUolr1to2ECgd2-a9FwxDYWDwDz9Q5WfPfYtWSuVk1AS23rn/s640/blogger-image--1758256235.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi024NFJNsC3EhpJDrcrQzIeyTgO16b9Qnvo1R_M5rZZeN02VN9ge5jivrxqOV-gnHCSxvOMaP9N2cf7_W-43YTEqZnXypRBUolr1to2ECgd2-a9FwxDYWDwDz9Q5WfPfYtWSuVk1AS23rn/s640/blogger-image--1758256235.jpg"></a></div><br>
1 1/4 c. flour<br>
1 1/4 c. oats (original recipe calls for quick oats, and I'm pretty sure that's not what I have)<br>
1 tea. baking soda<br>
1/4 tea. salt<br>
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3/4 c. melted coconut oil<br>
3/4 c. brown sugar<br>
1 egg<br>
1-2 tea. vanilla extract (I like my cookies on the less vanilla-d side)<br>
2 tea. milk<br>
1 c. shredded coconut (sweetened is fine- and all I had)<br>
Some chocolate chips- however much you want to use. I probably had 1/2 cup left<br>
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Preheat oven to 350.<br>
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Mix the flour, oats, baking soda, and salt in an extra bowl. Then set aside.<br>
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In a larger bowl blend the coconut oil and brown sugar. Beat in the egg, then vanilla, lastly milk. Slowly mix in the dry ingredients and add in the shredded coconut, then the chocolate. Spoon onto an ungreased sheet, bake for 9-11 minutes. Don't over do it, they should be chewy!<br>
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Then enjoy. Your entire house will be filled with the smell of coconut for hours, so enjoy that as well.<br>
<br></div>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-61792557482536869462014-02-26T18:00:00.002-08:002014-02-26T18:01:58.976-08:00Hawaiian Meatballs & RiceThis was a great, semi easy dinner. It made a ton of meatballs, so maybe next time I'll half the recipe, or freeze the remainder. The kids balked at the thought of pineapple (something they are convinced they are allergic to) and did not eat a bite. I ate ALL THE BITES.<br />
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1 can (8 oz.) crushed pineapple in juice<br />
l lb. ground beef<br />
1 c. bbq sauce<br />
2 1/4 c. instant brown rice (I'm going to experiment with half cooked whole rice)<br />
1/4 tea. salt<br />
1/4 tea. pepper<br />
3/4 c. chopped bell pepper (frozen if you can find it- I had to use fresh)<br />
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Stir together half the pineapple and 3/4 c. bbq sauce and set aside. Mix remaining pineapple,1/4 c. bbq sauce, and 1/4 c. rice with the beef and season with the salt & pepper. Mash it together until well mixed and shape into meatballs. Place in a large skillet and spoon sauce over meatballs cover and heat to boiling. Reduce heat to simmer and cook for 15 minutes. Don't roll the balls too much, maybe just once or twice, being careful so they don't crumble apart. It only happened to a couple of them.<br />
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Meanwhile prepare remaining 2 c. rice according to package directions, omitting the butter and seasonings, adding the bell peppers. craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-23846801958193907192014-02-17T10:00:00.001-08:002014-02-26T18:01:33.184-08:00Pepper Feta SaladI am not a fan of feta. But let me tell you, if I could ask this salad to be my valentine, I totally would. I got the recipe from my Mom who found it somewhere. (I'll try and find the credits) I could eat it for breakfast, it's a serious temptation as the salad is really the best after marinating overnight. So I make it before bed and have dreams of the crunchy zesty deliciousness all night. It's also easily adaptable.<br />
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A major revelation has been finding the Olive Garden salad dressing at our Sam's Club. I love the OG dressing, no matter what you foodies may say, it's the best. I'm sure any dressing would do.<br />
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2-3 bell peppers of various colors (red, orange, yellow, etc)</div>
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1 cucumber</div>
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1 bunch of green onions</div>
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3 Roma tomatoes, seeded</div>
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6 oz (or less- heh) crumbled feta</div>
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Italian dressing</div>
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Chop the veggies, tomatoes, and slice the green onions. Drop them into a sealable bowl with the feta and refrigerate overnight. Serve with drizzles of italian dressing. </div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-18674191403449780762014-01-20T12:17:00.001-08:002014-01-20T12:18:40.341-08:00One Pot Enchilada PastaThis was my favorite dish from The Week of Trying One Pot Meals. I could have eaten the entire pot. By myself. Enjoy!<br />
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><br /></span><span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 tbl. olive oil</span></span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 cloves minced garlic</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 small onion, diced</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 1/4 lb ground beef</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 taco seasoning packet</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 c chicken broth</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 19 oz. can red enchilada sauce</span></div>
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<span style="background-color: white; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 1/2 c dry rotini pasta</span></div>
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2 c shredded cheese</div>
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green onions, diced</div>
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sliced black olives</div>
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In a deep skillet or a pasta pot, warm olive oil and saute the onion & garlic. Add in the beef and cook until brown. Drain, then stir in the taco seasoning. Add pasta, broth, and enchilada sauce into the pot. Bring to a boil, then reduce heat and simmer with the lid on for 15 minutes. Remove lid and let cook for about 5 more minutes. Take off the heat and stir in 1 c cheese. Add the rest of the cheese to the top and cover to melt. Garnish with green onions & olives. </span><br />
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-81985809809346979592014-01-20T11:52:00.001-08:002014-01-20T11:54:53.219-08:00One Pot Cheesy Sausage PastaI'll be posting a few one pot recipes that we tried last week. Both were big hits. This was my husband's favorite, probably due to Husband's love of sausage. The leftovers are so much better, as the best recipes usually are. I should mention that I used turkey sausage and Husband did not even realize it. So sneaky bonus points for that.<br />
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<span style="font-family: inherit;"><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 tbl olive oil</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 lb Smoked Turkey Sausage, sliced</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 c diced onion</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 tbl minced garlic (about two fresh cloves)</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">2 c chicken broth</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 (10 oz) can diced tomatoes</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 c milk or heavy cream (I used whole milk)</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">8 oz dry pasta (any small pasta will do)</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/2 tea salt and pepper, each</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1 c shredded cheese</span><br /><span style="background-color: white; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;">1/3 cup chopped green onions, for garnish</span></span><br />
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<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">Heat up the olive oil in a pot, toss in sausage and onions, cook to light brown. Add the garlic for about 30 seconds until aromatic. Add the broth, tomatoes, milk, pasta & salt and pepper. Bring to a boil and then reduce heat to simmer for about 15 minutes, until pasta is tender. </span></span></div>
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<span style="background-color: white; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit;"><span style="font-family: inherit;">Turn off the heat and stir in half the cheese until combined. Sprinkle the rest of the cheese on top and cover to melt. Top with green onions & Serve. Come to think of it, this would be awesome with some sliced black olives. Black olives for everything! </span></span></div>
craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-50416100260505502532013-12-13T13:24:00.004-08:002014-01-20T11:54:10.192-08:00Cranberry Orange Bran MuffinsI don't think I can overstate just how many of these muffins I consumed upon plucking them out of the oven. They are delicious (and while wheat bran may have little nutritional value at all, who's to say) and healthy.<br />
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I nervously make a bunch of tweaks to <a href="http://365daysofbaking.blogspot.com/2012/02/day-338-orange-cranberry-muffins.html?m=1">this recipe</a>. I wasn't PLANNING on making a bran muffin. I just ran out of flour and had to substitute. I also doubled the recipe. BECAUSE WHO WANTS ONLY 8 MUFFINS?! Crazy people who don't know to freeze their sweet delicious muffins. This was also my first introduction to Craisins. Holy wow, how did I miss this?! They're amazing. I'll probably scarf them all by the end of the day. ALL THE CRANBERRIES FOR ME.</div>
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To the recipe!<br />
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1 c. flour<br />
1 c. wheat bran<br />
3 tbl. flaxseed meal (or a couple extra tbl of either flour or bran<br />
1/4 c. sugar<br />
2 1/2 tea baking powder<br />
1/2 tea baking soda<br />
1/4 tea salt<br />
zest of a couple oranges (mine were small, but more is always better, right?<br />
2 eggs<br />
1/2 c. milk<br />
1/2 c. orange juice*<br />
4 tbl. melted butter<br />
2/3 c. dried (probably sweetened) cranberries<br />
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Mix the dry ingredients (not the cranberries, though) in a bowl. Add the orange zest. In a separate bowl, add the eggs, milk, orange juice, & butter. Stir in the flour mixture, and spin with a mixer a bit. Fold in the cranberries and fill into muffin tins.<br />
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Bake at 425 for about 20 mins.<br />
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*I squeezed as much as I could out of the oranges I'd zested (?) and added regular bottled orange juice to make up the difference<br />
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-77788625280369479082013-11-25T21:04:00.001-08:002014-01-20T11:54:43.987-08:00Pumpkin Pie Smoothie<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTHxQDrz1C3O6oLMoVpeSWO351VtuuIcZTIX08LMrSgPJIZoSVA6pcCL7Y8YcOhXIEJQPNXwLUszKctnTTGHToBWLU_NeSKYPAYYoLZKMDOHHALTKffMdQYpGUTX3uerCJDdSkqVjNGRC/s640/blogger-image--645152460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTHxQDrz1C3O6oLMoVpeSWO351VtuuIcZTIX08LMrSgPJIZoSVA6pcCL7Y8YcOhXIEJQPNXwLUszKctnTTGHToBWLU_NeSKYPAYYoLZKMDOHHALTKffMdQYpGUTX3uerCJDdSkqVjNGRC/s640/blogger-image--645152460.jpg" /></a></div>
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1 c. Almond milk<br />
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1 spoon/serving of protein powder</div>
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1 banana</div>
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1 c. Pumpkin purée</div>
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1 tea. Vanilla</div>
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2 tea. Honey</div>
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1 tea. Pumpkin pie spice</div>
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Blend and chill. Or toss some ice cubes in while blending. Makes 1-2 servings.</div>
craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-38684463179755904322013-11-05T11:38:00.001-08:002013-11-05T11:43:47.365-08:00Pumpkin Oatmeal Spice Muffins<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ_X4SW5Rafj59tRvA2ZeYulkeTwV_YrLTVGeFDt6MBIMTCpIYQDANhGMwyyAbqdvjWaqZWzQVQVlQ1a2uKIBHFd0jNhgr2lS5nVBCQN6GMxeRVYmaELsNVNvKtU59cWkOh7H30j_a03F/s640/blogger-image-201970770.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNQ_X4SW5Rafj59tRvA2ZeYulkeTwV_YrLTVGeFDt6MBIMTCpIYQDANhGMwyyAbqdvjWaqZWzQVQVlQ1a2uKIBHFd0jNhgr2lS5nVBCQN6GMxeRVYmaELsNVNvKtU59cWkOh7H30j_a03F/s640/blogger-image-201970770.jpg"></a></div></div><div><br></div>Stop what you are doing right now and bake yourself up these muffins. For a couple reasons 1) they make the house smell AMAZING while in the oven. and 2) with all the sugar, these are almost cupcakes. But there's OATS. So "healthy." Basically, I used this recipe, but did not do the full streusel type topping. Because really, I had to draw the line SOMEWHERE on the sugar.<br>
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Dry bowl:<br>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;">2 1/2 c. flour</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1/2 c. rolled oats</span></span><br>
<span style="font-family: inherit;">1/4 c. flaxseed meal<br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">4 t. pumpkin pie spice*</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">2 t. baking soda</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1 t. baking powder</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1 t. salt</span></span><br>
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Wet bowl:<br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 22.265625px;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;">1 1/2 c. pumpkin puree (or one 15 oz. can)</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1 c. brown sugar</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1 c. white sugar</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">2/3 c. coconut oil </span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1/2 c. applesauce</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">3 eggs</span><br style="background-color: white; line-height: 22.265625px;"><span style="background-color: white; line-height: 22.265625px;">1 t. vanilla extract</span></span><br>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;"><br></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;">*I had to make my own using 2 tbl cinnamon, 1 tbl ginger, 1/2 tbl allspice, 1/2 tbl cloves, 1/2 tbl nutmeg. </span></span><br>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;"><br></span></span>
<span style="font-family: inherit;"><span style="background-color: white; line-height: 22.265625px;">Preheat oven to 350. Mix the wet & dry ingredients separately, then combine. Pour into muffin tins (about 18 muffins) and I sprinkled some of the rolled oats on top (you know, for reasons) bake for 30-35 mins. (my oven runs cool, so the full 35 mins was about right) </span></span>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-3608809910799546642013-10-28T14:39:00.004-07:002013-11-05T11:43:21.414-08:00Pinky & The Brain Smoothie<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT0G33ZNZZ_fepKJcFWqLmh5WeF9c_GrDLaNz8ZyiXiTCg5CynXIC24sOJfdoV5G4d03sN1XhwfNoncvWe2wi8xLKCbeMGsBwUh09SGQ906LjQVmqS_QpNKFqRfpeLP_huRJEmLhUBtjt/s640/blogger-image--1188183292.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihT0G33ZNZZ_fepKJcFWqLmh5WeF9c_GrDLaNz8ZyiXiTCg5CynXIC24sOJfdoV5G4d03sN1XhwfNoncvWe2wi8xLKCbeMGsBwUh09SGQ906LjQVmqS_QpNKFqRfpeLP_huRJEmLhUBtjt/s640/blogger-image--1188183292.jpg"></a></div><br></div>Before you start rolling your eyes, this has nothing to do with pink everything breast cancer awareness. We are already quite aware of it.<br>
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This recipe (one of the only ones I made up on my very own!) was inspired by the opening of a Jamba Juice near our house. JJ was a big part of my teenage/college experience, we got smoothies ALL. THE. TIME. Jamba has changed quite a bit since those days. They have kids' meals! (and sandwiches!) The kids meal comes with cheesy whole grain pretzels; It's amazing. The kids picked a smoothie with a beet component, and I really wanted to duplicate it, but only with what I had on hand. </div>
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My kids are WILD about steamed beets. But the stem/stalk (the red part, before the leaf) is edible too! Instead of tossing them in the trash I threw them into the blender and it turned out nicely. I am SO PROUD, y'all. Stuff I would have thrown out- useable once more! Not to mention the vitamins! The brain food that magical beets posses. (notice the excellent first grade math skills in the background?) </div>
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1 c. Pomegranate juice<br>
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1 banana</div>
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1 large gala apple, sliced</div>
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1/4 c. grapefruit juice</div>
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1 handful beet stalks</div>
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1 c. frozen strawberry/mango/pineapple blend</div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-4834540611328869102013-10-19T15:38:00.001-07:002013-10-19T15:39:00.447-07:00French Apple PieI was looking for my apple pie recipe and made the grave realization that I had not put it on the blog yet. This makes baking with my phone on the counter impossible. So I went and dug out the paper copy. I also forgot to buy apples at the store! So no picture yet. Anyway, this is a recipe I found on the back of a pastry box. I tried it on a whim, and not only is it fool-proof (I am a kitchen fool, you realize) but it is delicious and elicits many compliments. The peeling, coring, & slicing of the apples is the hard part- maybe get someone else to do that part.<br />
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1 ready to bake pie crust (rolled up in the refrigerated section of the grocery store)<br />
1/2 c sugar<br />
1/4 c cornstarch<br />
1/2 tea nutmeg<br />
1/4 tea cinnamon<br />
1/4 tea salt<br />
6 c cored, peeled, thinly sliced tart baking apples (I like granny smith, about 4-5 medium sized)<br />
1 c flour<br />
1/2 c brown sugar<br />
1/2 c butter<br />
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Prepare the crust according to instructions in a 9 in pie dish. Preheat the oven to 350.<br />
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Mix sugar, starch, nutmeg, cinnamon, & salt. Stir in sliced apples. Spoon apple slices into pie place. To make the crumb topping, mix together flour and brown sugar. Blend in butter until crumbly. Sprinkle atop the pie. Bake pie on a sheet pan for 1 hr 30 mins.<br />
<br />craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-43110393198302898792013-09-28T15:29:00.000-07:002013-10-11T12:33:13.393-07:00Honey Banana MuffinsYou guys! I am sorry for all the banana and muffin recipes. Except that I'm not. I have a lot of bananas that keep going bad. This recipe was especially epic. So much so, that I demand you try it. I may pop in some oats or flaxmeal, just to punch up the nutrition. I froze some of them (the ones I didn't inhale immediately) and really hope they hold up well in the freezer for lunch packing. Update: they were divine thawed.<br />
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<a data-pin-do="embedPin" href="http://www.pinterest.com/pin/196680708700317669/"></a>
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<span style="font-family: inherit;">3 very ripe bananas<br />1/3 cup honey (creamed or liquid is fine)<br />1/4 cup oil<br />1 large egg<br />1 tsp. vanilla<br />1 1/2 cups all-purpose flour<br />1 tsp. baking soda<br />1/4 tsp. salt</span></div>
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<span style="font-family: inherit;">Preheat the oven to 375F.</span></div>
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<span style="font-family: inherit;">In a large bowl, mash the bananas with the honey, oil, egg and vanilla. Add the flour, soda and salt.</span></div>
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<span style="font-family: inherit;">Divide the batter among 10-12 paper-lined muffin cups, filling them almost full, and bake for 20-25 minutes, or until golden and springy to the touch. </span></div>
<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-63217774868086556432013-09-28T15:16:00.002-07:002013-10-11T12:33:40.104-07:00Banana Pumpkin Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSEvDCgkxkpaLWzDbENqIWOTzLNBonxsPg9Mk0IwZRlfHpVSKCSNttFz9aGpMPX1E29kunFnit9DsO1yf3QBuP3SqpSTUseZdlxAWDlI7HzaYozN7Bags7JeX55EyJzZ9TCKNmZ8wrOOJ/s640/blogger-image--365837592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlSEvDCgkxkpaLWzDbENqIWOTzLNBonxsPg9Mk0IwZRlfHpVSKCSNttFz9aGpMPX1E29kunFnit9DsO1yf3QBuP3SqpSTUseZdlxAWDlI7HzaYozN7Bags7JeX55EyJzZ9TCKNmZ8wrOOJ/s400/blogger-image--365837592.jpg" width="300" /></a></div>
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By now you should have gathered that I will put pumpkin into anything. Seriously pumpkin makes everything better. Because I am a tortured desert dweller who gets overly excited about the appearance of all things fall. I also cannot throw away bananas. I had FIVE gone-bad bananas, and I was buying new bananas, and I didn't want the bad ones contaminating the old ones- you know that's a thing, right? It's awful. I made two batches of different banana related muffins. Because I am crazy. In any event, I did modify <a href="http://en.paperblog.com/food-pumpkin-banana-muffins-with-walnuts-90672/">this recipe</a> heavily. I also HAAAAATE when recipes include "pinch" as a measurement. That is stupid, everyone stop it. </div>
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You can add a few walnuts on the top if that is your pleasure. It would be a nice crunch, but I did not have any nuts on hand. I am nuts, but have no nuts. Go figure. On with the recipe! </div>
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1st bowl:</div>
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2 c. flour</div>
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1 tbl baking soda</div>
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1/2 tea salt</div>
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1/4 tea. nutmeg</div>
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1/4 tea. cinnamon</div>
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1/4 tea. ginger</div>
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2nd bowl:</div>
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1 c. brown sugar</div>
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1/4 c softened butter</div>
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2 eggs</div>
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1 1/2 c. mashed bananas (2-3 bananas)</div>
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1 c. pumpkin puree</div>
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2 overflowing tbl plain yogurt</div>
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1 tea. vanilla</div>
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Combine the stuff in first bowl, then set aside. Cream together the butter & sugar, adding eggs one at a time, then the bananas & pumpkin. Add yogurt and vanilla, beat to smooth. Pour into muffin tins and bake at 375 for 20-25 mins. </div>
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craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-76726390277061870492013-07-30T12:00:00.003-07:002013-08-27T19:31:06.008-07:00Carrot Oat MuffinsThis one is a real winner. Of course I modified the recipe, and in the future, I will add more oats and flour. (After a second try, maybe I overdid the flour) I opted to forego dirtying up my food processor and did a fine shred on the carrots, then just mixed it all up. The texture was just fine. The flavor! It's vegetables that taste delicious! The original suggests that the carrots you can buy prebagged and shredded can be used. In that case, maybe throw it in the food processor for a couple spins.<br>
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<a data-pin-do="embedPin" href="http://pinterest.com/pin/196680708699897951/"></a><br>
2 1/2 c. grated carrots<br>
1/2 c. brown sugar<br>
1/4 c. applesauce<br>
1/3 c. oil (I used coconut oil)<br>
1 egg- whisked<br>
1 c. flour <br>
1/2 c. rolled oats <br>
1/2 tea. baking soda<br>
1/2 tea. salt<br>
1/2 tea. cinnamon<br>
1/2 tea. nutmeg<br>
1/4 tea. baking powder<br>
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Preheat oven to 350. Prepare a muffin pan.<br>
Mix together the carrots, brown sugar, applesauce, oil, and egg. In a separate bowl mix the flour, oats, baking soda, salt, cinnamon, nutmeg, and baking powder. Then combine with the carrot mix. Distribute into muffin pans evenly and bake for about 20 mins.
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0tag:blogger.com,1999:blog-97760599869249460.post-61387003322431879722013-07-25T12:27:00.002-07:002013-10-23T10:34:46.640-07:00Blueberry Oatmeal MuffinsI am completely stressing about the kids starting school and having to pack a nutritious lunch. I've decided that muffins are going to be a staple. (my kids have issues with sandwiches- most likely a plot to drive me insane) Prepare yourself for a lot of muffin recipes coming up in the next very spare weeks until school starts.<br />
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So this recipe! I have tweaked it a bit from the original which I found via random searches on Pinterest. Next time I make this I plan to add applesauce to help make the dough a little less rock hard, and easier to "fold" the blueberries into. With that said, these were some incredible muffins. I didn't miss the butter, (uses yogurt instead) and it was filling! (I used whole wheat flour, so the dough was plenty dense)<br />
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<a data-pin-do="embedPin" href="http://pinterest.com/pin/196680708699897933/"></a><br />
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<span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;">1 c. plain yogurt or low fat sour cream (I used plain Greek yogurt) </span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 c. old fashioned oats</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 egg slightly beaten (if the mix is too thick when adding blueberries, add another beaten egg)</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1/4 c. coconut oil</span></span><br />
<span style="font-family: inherit;">1/3 c. flaxseed meal (optional) </span><br />
<span style="font-family: inherit;">1/2 c. unsweetened applesause (again, if the mixture seems too stiff, especially w/ whole wheat flour)<br style="background-color: white;" /><span style="background-color: white; line-height: 20px;">1/2 c. packed brown sugar</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 1/3 c. whole wheat flour</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 tsp baking soda</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 tsp ground cinnamon</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1/2 tsp salt</span><br style="background-color: white; line-height: 20px;" /><span style="background-color: white; line-height: 20px;">1 c. frozen or fresh blueberries</span></span><br />
<span style="font-family: inherit;"><br style="background-color: white; font-size: 16px; line-height: 20px;" /><br style="background-color: white; font-size: 16px; line-height: 20px;" /><span style="font-family: inherit;"><span style="background-color: white; font-size: 16px; line-height: 20px;">Directions</span><br style="background-color: white; font-size: 16px; line-height: 20px;" /><span class="Apple-style-span" style="background-color: white; font-size: 16px; line-height: 20px;">1. Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.</span><br style="background-color: white; font-size: 16px; line-height: 20px;" /><span class="Apple-style-span" style="background-color: white; font-size: 16px; line-height: 20px;">2. In large bowl, mix yogurt and oats. Stir in egg, oil, applesauce, and brown sugar. Stir in flour, baking soda, cinnamon and salt (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle with some additional brown sugar.</span><br style="background-color: white; font-size: 16px; line-height: 20px;" /><span class="Apple-style-span" style="background-color: white; font-size: 16px; line-height: 20px;">3. Bake 18 to 22 min or until golden brown. Immediately remove from pan. Serve warm.</span></span></span>
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>craftyashleyhttp://www.blogger.com/profile/00601454517957445469noreply@blogger.com0