tag:blogger.com,1999:blog-80544498326338665602024-02-06T19:10:42.942-08:00The Pantry Life...Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.comBlogger441125tag:blogger.com,1999:blog-8054449832633866560.post-10027394653279293352023-11-28T11:05:00.000-08:002023-11-30T11:08:26.949-08:00TWD…. “Mulled-Butter Apple Pie”<p> TWD::::: Our second bake with my “Tuesday’s with Dorie” group this month was “Mulled-Butter Apple Pie”. We actually made this pie last Saturday, so that we could include it in our Thanksgiving desserts. </p><p><br /></p><p>As delicious as this recipe sounded, I found it to be a little lacking in flavor and texture. I think though it could have been me, the baker, I only had two apples and one pie crust left, so I think that rich boldness that would have come from a deep dish style pie would have been better. </p><p><br /></p><p>If you would like to try this pie, you can find the recipe on page 245 in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty & Simple”</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKSLVdKck8uWkKGoi913hUnc1m9zJALeOS_62dsiNXDGOp_vyb20hPwZQgVw12j0k3rkIoBu_H1om_MGipkcf8xeJr9DZydzEMHh_sCuc2EFrATPcrGMB9AUDSauc7ZRPavoLFJtTSAsK9nBDjiCcxLN8-hKCTwOIjqvyoTk6l8KENaerOWjuRxxYGfQ/s2048/6340D010-645A-4BE6-ABD6-313E2678A150.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1762" data-original-width="2048" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKSLVdKck8uWkKGoi913hUnc1m9zJALeOS_62dsiNXDGOp_vyb20hPwZQgVw12j0k3rkIoBu_H1om_MGipkcf8xeJr9DZydzEMHh_sCuc2EFrATPcrGMB9AUDSauc7ZRPavoLFJtTSAsK9nBDjiCcxLN8-hKCTwOIjqvyoTk6l8KENaerOWjuRxxYGfQ/s320/6340D010-645A-4BE6-ABD6-313E2678A150.jpeg" width="320" /></a></div><br /><p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-11227080960806722082023-11-25T11:12:00.000-08:002023-11-30T11:16:21.945-08:00Happy Thanksgiving Table full of pies…. <p>Along with our standard favorites like banana cream and pumpkin, </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbqmNK9uCtA5ZLLHaGr6hfWpVwFqd_pzSS_wXqhTeTT6p4XX7m8bjKJrXycAvIrnhzJbh4jn2OBkCRq_ZV5-TgHUak4I_S6fWbSO3trWzS0KmH4RCrOD2JcSl2QXNqTcqCW-IbPkTgYVFcjdwaH4ACISxTUT8RDo2TwLrEne8VcvzvD4hByd1xkLwDuQ/s4030/C4EA0F1A-49C0-4A4C-9CE1-4E8378BECED3.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="1629" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVbqmNK9uCtA5ZLLHaGr6hfWpVwFqd_pzSS_wXqhTeTT6p4XX7m8bjKJrXycAvIrnhzJbh4jn2OBkCRq_ZV5-TgHUak4I_S6fWbSO3trWzS0KmH4RCrOD2JcSl2QXNqTcqCW-IbPkTgYVFcjdwaH4ACISxTUT8RDo2TwLrEne8VcvzvD4hByd1xkLwDuQ/s320/C4EA0F1A-49C0-4A4C-9CE1-4E8378BECED3.jpeg" width="129" /></a></div><br />We had three new pies to taste this year…..<p></p><p>Butterscotch S’More Pie (Lily’s Idea)</p><p>Pumpkin Cheesecake Swirl (Parker made it)</p><p>Mulled-Butter Apple Pie ( my “Tuesday’s with Dorie” 2 challenge this month)</p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-64312524424975766122023-11-22T11:19:00.000-08:002023-11-30T11:40:47.359-08:00Homemade Noodles<p> This week my WORKDESK was my kitchen table full of homemade noodles for our traditional noodle gravy for Thanksgiving this weekend…</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJq_Gq3F54ZOEbsHfIPD_LGLeer8JLgdBqscpBaoJakO55ChXcDAJw1weYsmSIvizFBDY5xjOBylaaYYLQHT51YnMqHhMsxB5GHtSepFU8XOo146EsWHfJKlTd2id3vuRR69VF6pgLnW0434ZJ6mn9PBWjXvw81faP6loZK8a7OrH2axQCWVm_cfXjkc/s4030/4DA8960B-B26F-4F1D-9018-BBCE998C10F2.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2716" data-original-width="4030" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJq_Gq3F54ZOEbsHfIPD_LGLeer8JLgdBqscpBaoJakO55ChXcDAJw1weYsmSIvizFBDY5xjOBylaaYYLQHT51YnMqHhMsxB5GHtSepFU8XOo146EsWHfJKlTd2id3vuRR69VF6pgLnW0434ZJ6mn9PBWjXvw81faP6loZK8a7OrH2axQCWVm_cfXjkc/s320/4DA8960B-B26F-4F1D-9018-BBCE998C10F2.jpeg" width="320" /></a></div>My recipe for noodles is a little different than I make for my homemade pasta, because we like the noodles in our gravy to be a little thicker and softer, more like a dumpling. <div><div class="mv-create-ingredients" style="-webkit-text-size-adjust: auto; background-color: white; box-sizing: inherit; clear: left; margin-bottom: 20px;"><h3 class="mv-create-ingredients-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; float: none; font-size: var(--mv-create-title-secondary, 24px); line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Ingredients</h3><ul style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); margin: 10px 0px 10px 30px; padding: 0px;"><li style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;">1 cup flour</li><li style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;">½ teaspoon salt</li><li style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;">1 egg</li><li style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left;">2 tablespoons cold heavy cream </li></ul><div><br /></div><div><h3 class="mv-create-instructions-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; float: none; font-size: var(--mv-create-title-secondary, 24px); line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;">Instructions</h3><ol style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); margin: 10px 0px 10px 30px; padding: 0px;"><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">1. Whisk together flour and salt. Create a well in the middle.</p><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">2. Add egg and cream into the well. Using a fork, whisk egg and cream allowing flour to mix into the dough slowly. Stir until a dough forms. The dough will be sticky.</p><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">3. Turn dough out onto a lightly floured surface. Knead the dough until it becomes smooth and shiny. Knead another 5 minutes </p><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">4. On a lightly floured surface, roll the dough to desired thickness, about 1/4 inch thick, (Remember, they will swell a bit as you cook them.)</p><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">5. Roll dough into a tube, lightly dusting dough with flour with each roll. (like a jelly roll) Using a dough cutter, or sharp knife, cut noodles into even strips, (remember the wider the strip the wider the noodle.) Unroll the noodles to dry and spread out on table or cookie sheet to dry. </p><p style="box-sizing: inherit; font-size: var(--mv-create-base-font-size, 16px); line-height: 1.4em; margin: 0px 0px 10px;">6. Let dry for a least 2-3 hours, better if they dry for 2-3 days. Package noodles in an airtight container. Refrigerate for up to 3 days or freeze for up to 8 months.</p></ol></div></div><div class="mv-create-instructions mv-create-instructions-slot-v2" style="-webkit-text-size-adjust: auto; background-color: white; box-sizing: inherit; clear: left; margin-bottom: 20px;"><h3 class="mv-create-instructions-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; float: none; font-size: var(--mv-create-title-secondary, 24px); line-height: 1.4em; margin: 20px 0px 10px; padding: 0px;"><br /></h3></div></div>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-168106163923983162023-11-15T11:44:00.000-08:002023-11-30T11:52:29.466-08:00Stuffed Pork Loin<p></p><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/5bSMhGkeBMc" width="320" youtube-src-id="5bSMhGkeBMc"></iframe></div><br /> Our Workshop Wednesday this month was “Stuffed Pork Loin”. The challenge was to follow the video included in this post but change up the ingredients in our stuffing mixture. We had some leftover mashed potatoes and I roasted some veggies that we added to the bacon and apples. We also served ours with a creamy garlic sauce. <p></p><p>Video… https://youtu.be/5bSMhGkeBMc?si=wUm3Es6dVu1wP1Hp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF4w3RZAQ7LkPpGF_D1EpS7QJQS0J4n4Zt9Tj0IwS3LDdBqm2-89094ixTB7wt_V2C9ezF-CG-Sn1qvTvWnQqr5rz6dO-cXFql1FWi6i_2zphvMdTbLup-dvmT97N1_MNWx-w3VA_MqoVQEIMKqWCeyePPiAia-wiHqOyQ2JDX8JTDLq63KfcmVrS4dA/s4032/00ADD24A-7B67-4C24-BD09-45F314630542.jpeg" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"> <img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF4w3RZAQ7LkPpGF_D1EpS7QJQS0J4n4Zt9Tj0IwS3LDdBqm2-89094ixTB7wt_V2C9ezF-CG-Sn1qvTvWnQqr5rz6dO-cXFql1FWi6i_2zphvMdTbLup-dvmT97N1_MNWx-w3VA_MqoVQEIMKqWCeyePPiAia-wiHqOyQ2JDX8JTDLq63KfcmVrS4dA/s320/00ADD24A-7B67-4C24-BD09-45F314630542.jpeg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlbF0R3AbuK5MJ495_dRbtJDhXpdZLkva_7Gjm6TepRoTL2rU2OyH2rssa0o5qJ_72kQwI9zWwmVQK0XSZFXHxr8cmyHHxggQKAA4l_CC1NM0qKmzHpSMx_E-D16FTx9i6BjoVKvIcSLlv6D7zQc3biKCaaby-7E16GsazG0_B3zEfUefG2X_feKBKs/s1771/A2A07038-F465-4405-8FE3-169F4F46FE5A.jpeg" style="clear: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"> <img border="0" data-original-height="1733" data-original-width="1771" height="314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlbF0R3AbuK5MJ495_dRbtJDhXpdZLkva_7Gjm6TepRoTL2rU2OyH2rssa0o5qJ_72kQwI9zWwmVQK0XSZFXHxr8cmyHHxggQKAA4l_CC1NM0qKmzHpSMx_E-D16FTx9i6BjoVKvIcSLlv6D7zQc3biKCaaby-7E16GsazG0_B3zEfUefG2X_feKBKs/w320-h314/A2A07038-F465-4405-8FE3-169F4F46FE5A.jpeg" width="320" /></a></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpjlbF0R3AbuK5MJ495_dRbtJDhXpdZLkva_7Gjm6TepRoTL2rU2OyH2rssa0o5qJ_72kQwI9zWwmVQK0XSZFXHxr8cmyHHxggQKAA4l_CC1NM0qKmzHpSMx_E-D16FTx9i6BjoVKvIcSLlv6D7zQc3biKCaaby-7E16GsazG0_B3zEfUefG2X_feKBKs/s1771/A2A07038-F465-4405-8FE3-169F4F46FE5A.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizF4w3RZAQ7LkPpGF_D1EpS7QJQS0J4n4Zt9Tj0IwS3LDdBqm2-89094ixTB7wt_V2C9ezF-CG-Sn1qvTvWnQqr5rz6dO-cXFql1FWi6i_2zphvMdTbLup-dvmT97N1_MNWx-w3VA_MqoVQEIMKqWCeyePPiAia-wiHqOyQ2JDX8JTDLq63KfcmVrS4dA/s4032/00ADD24A-7B67-4C24-BD09-45F314630542.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div><p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-38038570653734529912023-11-14T09:11:00.000-08:002023-11-17T09:22:59.682-08:00TWD: Peacan-Cranberry Loaf<p>This week our “Tuesday’s with Dorie” recipe was “Pecan - Cranberry Loaf” found on page 73 in her most recent cookbook entitled “Baking with Dorie: Sweet, Salty & Simple”. I have really spending time this year with this group and have enjoyed many recipes, I always seem to learn something new from every recipe and for this I am GRATEFUL! 😁</p><p>Since, out of respect to Dorie, we have been asked not to share the exact recipe, I thought I would share a couple of tips that I learned from this very yummy, “have to make again” loaf of sweet style bread. world.</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6h6XeyhlbVBWHAdkyLCugfll0Ekhol9UfY6XZuXso7cG_CXOnLd98dckOoSyQJXBJrT7F_QGVquUGHNIySau-VBIIskjIpG6dgIiUKYL45gd0ih2gUqBq2bILIFJG1114OSihqQAAHTqOLpN9UW9-yuGB6tU2BSNBdJcoChyEKGh_7v9ZNjltBTRtWQ/s3653/C7B81FCE-985C-4B84-886B-CE0B5F1B665D.jpeg" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3653" data-original-width="2811" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6h6XeyhlbVBWHAdkyLCugfll0Ekhol9UfY6XZuXso7cG_CXOnLd98dckOoSyQJXBJrT7F_QGVquUGHNIySau-VBIIskjIpG6dgIiUKYL45gd0ih2gUqBq2bILIFJG1114OSihqQAAHTqOLpN9UW9-yuGB6tU2BSNBdJcoChyEKGh_7v9ZNjltBTRtWQ/w308-h400/C7B81FCE-985C-4B84-886B-CE0B5F1B665D.jpeg" width="308" /></a></td></tr></tbody></table><p>… my First thought was the recipe called for 1/2 teaspoon ground coriander, was not sure how I felt about that being in the flavor profile. So I made two loaves, one loaf without and the other loaf I used fresh ground coriander and I was like… “Why haven’t I thought to try this before” it made all the difference in the</p><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr></tr></tbody></table><p>… the other tip I learned from this recipe was before adding the orange zest into the mix, Dorie recommended rubbing the orange zest into the white sugar with my hands before adding it to the mix. This also made a huge difference. It brightened the orange flavor and gave it more umph without the bitter back-taste that sometimes comes with baked orange zest. </p><p>… The other thing for me and this recipe was it called for chopped fresh or frozen whole cranberries, which I didn’t have and because I live so far from town, I used fresh Blackberries that I had on Hand. </p><p><br /></p><p>I totally and completely fell in love with this recipe… I am pretty sure it might be served alongside my fruitcake at Christmas this year.<br /></p><br /> <p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-6885380457645151212023-11-09T09:24:00.000-08:002023-11-17T09:33:59.495-08:00Butterscotch Indoor S’More<p> This is what happens when the Princess finds out you have puff pastry dough left over from your other event...</p><p><br /></p><p>She wanted to make Grandpa a "Butterscotch Indoor S'more" Tart. She came up with the recipe all by her self, she made the pudding all by herself, assembled it all by herself and as she so proudly shared with Grandpa... "the only thing YaYa did was make the puffy stuff because the oven was a little too hot for me!" (I chopped the chocolate too, but who's counting) 🥰😉</p><p><br /></p><p>Recipe is easy…</p><p>1 sheet of puff pastry cut into 6 rectangles and baked until golden brown</p><p>1 package of instant butterscotch pudding made as directed on package</p><p>1 small (6 year old) handful of mini marshmallows (each pastry gets a handful)</p><p>1 Plain milk chocolate candy bar chopped into very small chunks </p><p>1 can of whipped cream for topping</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlyLSfKSxUqJBKwt2lCnD9dGPi5yc_hSP6tOQK2vLO29fzxc5725a88T-Ea-nrtOO0I6U_UvLL1tzFe417IuEPILb-fnuVW5rZL5COKPCYj5Q9WFzy8HLKWtBzkury7nKIVpM03x87Lt6HL9QNAPeLFfqxv51aXfWRpS3nLyxfVniYBiLZPnk4mhZ6aI/s2756/77AB3D24-83F3-4F8E-B4C4-9189EF2E8B3F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2004" data-original-width="2756" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQlyLSfKSxUqJBKwt2lCnD9dGPi5yc_hSP6tOQK2vLO29fzxc5725a88T-Ea-nrtOO0I6U_UvLL1tzFe417IuEPILb-fnuVW5rZL5COKPCYj5Q9WFzy8HLKWtBzkury7nKIVpM03x87Lt6HL9QNAPeLFfqxv51aXfWRpS3nLyxfVniYBiLZPnk4mhZ6aI/s320/77AB3D24-83F3-4F8E-B4C4-9189EF2E8B3F.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJoraR7YDSzFT9DVKkXgKWtiEecUE1Rt-O-1CcibeRSrAYuwxz_bJJqdRHtKdJcvUHgbRY9NRKlw3KZs6g_Rc46zaUYiPLee61dAruR8Kbc49Ae4azpfBFb4RzhXlnCZzftqmCyK4lxafQvnwMzIG4STF-zCeVt3qdec06bjOzj6GMtpRyRCHkqHPVGQ/s4032/D3134A67-80A2-491F-B116-176E981938C9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJoraR7YDSzFT9DVKkXgKWtiEecUE1Rt-O-1CcibeRSrAYuwxz_bJJqdRHtKdJcvUHgbRY9NRKlw3KZs6g_Rc46zaUYiPLee61dAruR8Kbc49Ae4azpfBFb4RzhXlnCZzftqmCyK4lxafQvnwMzIG4STF-zCeVt3qdec06bjOzj6GMtpRyRCHkqHPVGQ/s320/D3134A67-80A2-491F-B116-176E981938C9.jpeg" width="320" /></a></div><br /><p><br /></p><p><br /></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-74365463523957908502023-11-07T11:54:00.000-08:002023-11-30T11:56:59.609-08:00Techiqune Tuesday - “Upside-down Sweet & Savory Puff Pastry”<p> Technique Tuesday... (came early in the month this month)</p><p><br /></p><p>One of the new recipes/techniques that has taken Pinterest by storm is the "Upside-down Puff Pastry Tarts" and our table just wouldn't be the same if we didn't give them a try... https://pin.it/3mw6sNI</p><p><br /></p><p>The thing I really liked about these yummy treats if the fact that the combinations and flavors are endless and easy to make for a large group like a Relief Society Fall Social.</p><p><br /></p><p>We made 3 different combos...</p><p><br /></p><p>Blackberry & Basil - Gruyere cheese </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaeepDrzGNzOh9YDREis1BBda4_93efcLf3G8geTRlUDXoASLlAiTGIPNLu9jzs9xKGLpyKS1xWVqEUm04vA_7Sid7UyTDQhKDVSfkgdngp523ViREa8jAXUa9KcE4r8BD-5h23V2EyD6BmNUWN2x-GV2UcS_j5WgnxVvPZOdBJSvAlE48hiWje8Dces/s2048/17E95386-C7C2-4E63-BD6E-058BCB458828.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1836" data-original-width="2048" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWaeepDrzGNzOh9YDREis1BBda4_93efcLf3G8geTRlUDXoASLlAiTGIPNLu9jzs9xKGLpyKS1xWVqEUm04vA_7Sid7UyTDQhKDVSfkgdngp523ViREa8jAXUa9KcE4r8BD-5h23V2EyD6BmNUWN2x-GV2UcS_j5WgnxVvPZOdBJSvAlE48hiWje8Dces/s320/17E95386-C7C2-4E63-BD6E-058BCB458828.jpeg" width="320" /></a></div><br /><p></p><p>Bacon & Fig - Parmesan cheese</p><p>Onion & Pineapple - cream cheese</p><p><br /></p><p>We followed the video using the olive oil and balsamic. They tasted delicious but we were a little disappointed that they stuck to the parchment paper really bad. We will make them again, </p><p><br /></p><p>Next time we want to try some different flavors like maybe....</p><p><br /></p><p>Peaches & Prosciutto</p><p>Cherry & Thyme</p><p>Tomato & Green Olive & Pecan</p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-55570127882161539862023-11-04T12:58:00.000-07:002023-11-30T12:22:05.140-08:00Sourdough Saturday… “Pain de Mie”<p> This Sourdough Saturday really isn’t a sourdough bread. Today we made “Pain de Mie” or better known in America as “Pullman Bread”. </p><p>This is the last French bread recipe in our cookbook and I love the how easy everything this was to make…💝 This is an enriched dough of milk, sugar and butter that becomes well-developed as the fat and sugar works together. </p><p>Traditionally this bread is baked in a special square pan with a lid on top known s. “Pullman Loaf Pan”, so that it comes out totally square, perfect for sandwiches and Croque Monsieur. </p><p>The recipe makes two loaves, the first loaf is fresh Basil & Asiago Cheese and the second loaf is just plain. </p><p>Recipe:</p><p> 1/4 cup warm milk</p><p>2 Tablespoons granulated sugar </p><p>1 package instant yeast— 1 1/2 Tablespoons if measuring from tin</p><p>1 1/2 cups whole milk </p><p>4 tablespoons unsalted butter </p><p>5 cups (19 ounces/544 grams) unbleached all-purpose flour, spooned and leveled </p><p>1 1/2 teaspoons fine sea salt</p><p><br /></p><p>In a large bowl, whisk together the 1/4 cup warm milk , sugar, and yeast. Let rest until bubbly, about 5 minutes. </p><p>Meanwhile, combine the milk and butter. Heat until hot to the touch and the butter has melted, about 1 1/2 minutes. (you can use microwave or a small saucepan over low heat, being careful not to let the milk boil). </p><p>When the yeast has begun to foam, add the flour and salt to the bowl. Pour in the milk and butter mixture. Stir with a wooden spoon until a shaggy dough forms. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdbgj684i199FTNdhmTng40XNWOZrLRrLouiaEHXXrKCIn99HNPAJHj6AtEuJfReo_gyNSH1IowPgSjukYwPNQCwShZik4ntxZOxTJYaclSWKrFwSQhAIsr-vaQIC0rZPfPJ30nEDauUx78yrHguKDOkAJGdv-HmVTgMybbP1lh76SahpVtoAUf0WsTk/s4032/FD765199-F788-4713-8A98-D24CA4A6C493.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdbgj684i199FTNdhmTng40XNWOZrLRrLouiaEHXXrKCIn99HNPAJHj6AtEuJfReo_gyNSH1IowPgSjukYwPNQCwShZik4ntxZOxTJYaclSWKrFwSQhAIsr-vaQIC0rZPfPJ30nEDauUx78yrHguKDOkAJGdv-HmVTgMybbP1lh76SahpVtoAUf0WsTk/w150-h200/FD765199-F788-4713-8A98-D24CA4A6C493.jpeg" width="150" /></a> Knead the dough on until soft, smooth, and elastic, but moving cleanly off the sides of the bowl, you can knead the dough by hand on a lightly floured surface for about 10 to 15 minutes. Cover the bowl with plastic wrap and allow it to rest until doubled in size, about 1 hour. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrZhZnnhIpb-ffLa7pvl5gYKhWsHK4Qvo5YclpYtscJDZOvBi-f9hoGpESqnH8UMuz_6E6tFe38RRNZmijO7CeldkO2ciiY3dr7E1-OmYktVtP7lTkpI9aCTRrvds8vbVJHX6xrBdJlzpD7j1PM0yVUTr8REv6-tA-DzHwdgdtCeB_J_rGRQShe-7kPk/s4032/7635CCCB-3929-4068-943F-311F88555D28.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrZhZnnhIpb-ffLa7pvl5gYKhWsHK4Qvo5YclpYtscJDZOvBi-f9hoGpESqnH8UMuz_6E6tFe38RRNZmijO7CeldkO2ciiY3dr7E1-OmYktVtP7lTkpI9aCTRrvds8vbVJHX6xrBdJlzpD7j1PM0yVUTr8REv6-tA-DzHwdgdtCeB_J_rGRQShe-7kPk/w150-h200/7635CCCB-3929-4068-943F-311F88555D28.jpeg" width="150" /></a>Lightly grease a 13-by-4-inch Pullman pan and its lid with oil or nonstick cooking spray. Next, shape the loaf: Flour a work surface generously, place dough on work surface shaping the dough into a rectangle as you do so, approximately 10 inches by 7 inches in size. With the short end closest to you, fold the longer left side into the center of the rectangle, pressing the seam tightly. Repeat with the longer right side. Repeat this folding into the center with the two short sides. Rotate the dough 90° so one longer side is now closest to you. Fold and press the longer sides into the center once more. Flip the dough over—you should now have a nice smooth surface for the top of the loaf. Gently and evenly roll the dough back and forth to form a 13-inch log. Place the dough in the prepared loaf pan. </p><p>Cover the pan with plastic wrap, and let the dough rest for a second time until it reaches just about 1 inch from the lip of the pan, no higher, 45 minutes to an hour. Position a rack to the center of the oven, and preheat it to 400°F. Slide the cover onto the pan. Bake for 25 minutes. Remove the cover and bake for 20 minutes more, or until an instant-read thermometer inserted in the center of the loaf reads 190°F. Turn the bread out of the pan onto a wire rack and let cool completely before slicing. Store in an airtight container for up to 3 days.</p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp_VDIOa9qYX1vYGupry-mUhqgqDgiuJEdQ5gLvIphA84KiaJyYFFKheFQVU-DbfPtoJ6xcqNwAArjTWo_0OV903zi71lbTeOGRxYutv_H39QkLUtGpB_AaLVdounj3-nrlBSlk7B-VKzTixg-UDyFaTjMjVnYDk3_Q370zqh4jKPZYebxH5QKJSAnqg/s4032/5C98280E-2F75-4337-9579-A9DB8F00FD34.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPp_VDIOa9qYX1vYGupry-mUhqgqDgiuJEdQ5gLvIphA84KiaJyYFFKheFQVU-DbfPtoJ6xcqNwAArjTWo_0OV903zi71lbTeOGRxYutv_H39QkLUtGpB_AaLVdounj3-nrlBSlk7B-VKzTixg-UDyFaTjMjVnYDk3_Q370zqh4jKPZYebxH5QKJSAnqg/w150-h200/5C98280E-2F75-4337-9579-A9DB8F00FD34.jpeg" width="150" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOBz6BfKjXdNbMsfuHVQEtVBEXEV2XVDvbZp-zOlJ1QMiCr7oM_GcLhoVnfQei-JCgv5pJhDPdamvstG7bGs3PP0xXMeB979g89WQaDtjbmmVNwmAepbTWZPJuTcHmqNXWIBCioPOVzjHlqLhALw1NyiQCnoKomLk3RDEoac0Rhl5_OLFFXpbBvr2ISA/s4032/01AB54ED-49DD-4774-989A-3F5B3078FE2D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOOBz6BfKjXdNbMsfuHVQEtVBEXEV2XVDvbZp-zOlJ1QMiCr7oM_GcLhoVnfQei-JCgv5pJhDPdamvstG7bGs3PP0xXMeB979g89WQaDtjbmmVNwmAepbTWZPJuTcHmqNXWIBCioPOVzjHlqLhALw1NyiQCnoKomLk3RDEoac0Rhl5_OLFFXpbBvr2ISA/w150-h200/01AB54ED-49DD-4774-989A-3F5B3078FE2D.jpeg" width="150" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrZhZnnhIpb-ffLa7pvl5gYKhWsHK4Qvo5YclpYtscJDZOvBi-f9hoGpESqnH8UMuz_6E6tFe38RRNZmijO7CeldkO2ciiY3dr7E1-OmYktVtP7lTkpI9aCTRrvds8vbVJHX6xrBdJlzpD7j1PM0yVUTr8REv6-tA-DzHwdgdtCeB_J_rGRQShe-7kPk/s4032/7635CCCB-3929-4068-943F-311F88555D28.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTrZhZnnhIpb-ffLa7pvl5gYKhWsHK4Qvo5YclpYtscJDZOvBi-f9hoGpESqnH8UMuz_6E6tFe38RRNZmijO7CeldkO2ciiY3dr7E1-OmYktVtP7lTkpI9aCTRrvds8vbVJHX6xrBdJlzpD7j1PM0yVUTr8REv6-tA-DzHwdgdtCeB_J_rGRQShe-7kPk/s4032/7635CCCB-3929-4068-943F-311F88555D28.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-1516669557088248652023-11-02T13:24:00.000-07:002023-11-30T12:27:39.140-08:00Thrifty Thursday… “Tijuana Toss”<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjSvXjwjsGM-ZjWwaa2BG2mj3A6LZG2kntwFZxFkFOWGvJscXdK7kZ1wgDmt7ugOIirigfAktktol6JDwirQwkVrqgcXQ0phJvcZ68VqeDMMbjc9BiahFJcloJ-NTiQsh6Mxoyx8tcQTiNCKFtaufJ9drgODOX9ypjeMJIUXb2yWbcct0AvqyIVHzQ1c/s2048/EA7D82A8-99BA-4D38-B469-F1119D5402EE.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1650" data-original-width="2048" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmjSvXjwjsGM-ZjWwaa2BG2mj3A6LZG2kntwFZxFkFOWGvJscXdK7kZ1wgDmt7ugOIirigfAktktol6JDwirQwkVrqgcXQ0phJvcZ68VqeDMMbjc9BiahFJcloJ-NTiQsh6Mxoyx8tcQTiNCKFtaufJ9drgODOX9ypjeMJIUXb2yWbcct0AvqyIVHzQ1c/s320/EA7D82A8-99BA-4D38-B469-F1119D5402EE.jpeg" width="320" /></a></div><br /> Thrifty Thursday.... I have lots of leftovers and I have been craving a Mexican style casserole that my mom use to make called "Tijuana Toss", this is what I came up with... <p></p><p>Ingredients</p><p>1 pound ground beef</p><p>1/2 medium yellow onion diced</p><p>2 teaspoons minced garlic 2 cloves</p><p>1/4 cup taco seasoning</p><p>1/2 cup water</p><p>1 bottle of Avocado salsa</p><p>1 can corn (I used leftover roasted)</p><p>1 can black beans, drained and rinsed</p><p>3-5 cups crushed tortilla chips </p><p>3 cups shredded cheese jack and cheddar</p><p>2 medium tomato diced, save 1 for garnish</p><p>1 bunch green onions sliced for garnish</p><p>1 cup shredded lettuce for garnish</p><p>sour cream for serving</p><p><br /></p><p>Instructions</p><p>Preheat the oven to 350 degrees Fahrenheit. Spray a 9x13 casserole dish with non-stick cooking spray and set aside.</p><p>Cook ground beef and onion in a large skillet over medium heat until the meat is browned and the onions softens.</p><p>Add minced garlic to the skillet and saute for 1-2 minutes longer.</p><p>Add taco seasoning and water and stir over medium heat until well combined.</p><p>Stir the tomatoes (juices included), corn and black beans into the meat mixture and heat through.</p><p>Line the prepared baking dish with 1/3 bottle of salsa and 1 cup of tortilla chips overlapping slightly to cover the bottom of the casserole dish.</p><p>Spread 1⁄3 of the meat mixture over the tortillas. Sprinkle 2 cups of the cheese over the meat mixture.</p><p>Continue layering salsa, tortilla chips, meat mixture, and cheese to form three layers total.</p><p><br /></p><p>Cover with aluminum foil and bake for 30-40 minutes until casserole is bubbly and the cheese is fully melted.</p><p><br /></p><p>Garnish with diced tomatoes and green onion. Let the casserole sit for 10 minutes for easy slicing and serving.</p><p><br /></p><p>Serve with sour cream, tomatoes lettuce and extra cheese. We added diced cucumbers too.</p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-25445068985879341692023-10-10T06:57:00.000-07:002023-11-18T06:06:39.577-08:00TWD: The Everything Cake<div class="separator"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYcpsd24DKZGsTstJ_J2u6cKi1KoyHmMrZ7yVqOS-ijt0xht2ulq3jqGA2XbIGHpN_8fbh8cs6QG-jcItLaoP_IJkoBJhqwZuSg1VxD_oYwyhZgSG8O3fSTjPiIclsoMgTC_KzcuutXAd4djoVP-AqwDFEjkYHHMSspGKJFL7STpdJB0eWMWHr3Q1TtI/s2048/6D185B31-5B42-46AA-87DE-32424DC6CA5E.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="1892" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYcpsd24DKZGsTstJ_J2u6cKi1KoyHmMrZ7yVqOS-ijt0xht2ulq3jqGA2XbIGHpN_8fbh8cs6QG-jcItLaoP_IJkoBJhqwZuSg1VxD_oYwyhZgSG8O3fSTjPiIclsoMgTC_KzcuutXAd4djoVP-AqwDFEjkYHHMSspGKJFL7STpdJB0eWMWHr3Q1TtI/s320/6D185B31-5B42-46AA-87DE-32424DC6CA5E.jpeg" width="320" /></a></div><p> Our Tuesday's With Dorie this week was her recipe for "The Everything Cake" found on page 129 in her new cookbook "Baking with Dorie: Sweet & Salty & Simple". </p><p>Since we are encouraged not to post the recipe I will share that this is a very simple traditional sponge style cake, but instead of using 6 whole eggs, her recipe only calls for 3 whole eggs and no cream of tarter. </p><div><br /></div><div><br /><p></p><p>Even though Dorie lists several different combinations of flavors and mix-ins, I loved the look of her cake that she has pictured, so I also made mine with what I think may have been Mandrian oranges. I used both the zest and the slices in my cake and then used zest and juice in my glaze. </p><p><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxYcpsd24DKZGsTstJ_J2u6cKi1KoyHmMrZ7yVqOS-ijt0xht2ulq3jqGA2XbIGHpN_8fbh8cs6QG-jcItLaoP_IJkoBJhqwZuSg1VxD_oYwyhZgSG8O3fSTjPiIclsoMgTC_KzcuutXAd4djoVP-AqwDFEjkYHHMSspGKJFL7STpdJB0eWMWHr3Q1TtI/s2048/6D185B31-5B42-46AA-87DE-32424DC6CA5E.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="text-align: left;">I really loved the texture and simpleness of this cake. ❤️ </span></a></p></div>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-46159256549737216612023-01-10T13:45:00.000-08:002023-01-13T16:26:04.029-08:00Iced Honey-Apple Scones with Spelt<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30Jso_UOk6it1rv36Mf-2GHS7TGfjmRwoUgLAUyO42ANrMB0gDLLYtYhR1mgXEwHo1nctCivby3CKlZvkq_ASHC4BQ481zN-wZuKOae5WlW1W2ZSMDccHTLFMKAZBD_xCWjNCNcVuHfoGNbsS7V9pnUovKWmRH6mviyqNQb70qCm9OKL-6Q7f57V4/s3024/D4FCF1D3-CCDE-4EAE-B41E-695A9739291F.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2878" data-original-width="3024" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj30Jso_UOk6it1rv36Mf-2GHS7TGfjmRwoUgLAUyO42ANrMB0gDLLYtYhR1mgXEwHo1nctCivby3CKlZvkq_ASHC4BQ481zN-wZuKOae5WlW1W2ZSMDccHTLFMKAZBD_xCWjNCNcVuHfoGNbsS7V9pnUovKWmRH6mviyqNQb70qCm9OKL-6Q7f57V4/s320/D4FCF1D3-CCDE-4EAE-B41E-695A9739291F.jpeg" width="320" /></a></div><br /> TWD.... this week our "Tuesday's With Dorie" baking group enjoyed baking some very yummy "Iced Honey-Apple Scones with Spelt" from Dorie's new cookbook entitled "Baking with Dorie: Sweet, Salty & Simple. <p></p><p>I can honestly say that even though we have agreed to not share the recipe here on Facebook, I would encourage everyone to find and try this recipe.... we really enjoyed these tasty little treats with our hot chocolate and fireplace the other night. </p><p>I loved the soft nutty flavor that the spelt flour gave these scones. It was a very welcome touch to a very cakey style scone. We will definitely make these again, maybe with raisins or dried cranberries next time.</p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-811948861664888522023-01-07T20:35:00.000-08:002023-11-17T20:49:28.137-08:00Pain de Campagne - (French Country Bread)<p>Sourdough Saturday…. I love to crack the binding on a new cookbook, I love to flip through all the wonderful pictures and then I go back a start marking recipes. So you can only imagine the fun I am having checking out the new cookbook about European Bread making that my husband gave me for Christmas. The book is entitled “Bread on the Table” by David Norman and even though he is the owner of the Austin Texas’s “Easy Tiger Bake Shop & Beer Garden”, he studied Bread making like people study art while he was in Europe. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><img border="0" data-original-height="960" data-original-width="780" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied39NpJuL8GVPtcRyFygIOH69wKSAusOsAlTNs5ja4z1rWktUHEneHFeYdJ-CJmY-4jJEoUEVztRYf6P1wn1WpBdWgQEHl5UQEAB-nfgNU47vFG5RvOWXU1H-kQz_T0l7Gq-2_MGZ1FVv4sBYA_UamINop7XWr_akLRmirnijXreFdK7vLpuGYWNWZsk/w163-h200/76EF2B84-EAC5-4257-85DF-23AE53935A0C.jpeg" style="margin-left: auto; margin-right: auto;" width="163" /></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied39NpJuL8GVPtcRyFygIOH69wKSAusOsAlTNs5ja4z1rWktUHEneHFeYdJ-CJmY-4jJEoUEVztRYf6P1wn1WpBdWgQEHl5UQEAB-nfgNU47vFG5RvOWXU1H-kQz_T0l7Gq-2_MGZ1FVv4sBYA_UamINop7XWr_akLRmirnijXreFdK7vLpuGYWNWZsk/s960/76EF2B84-EAC5-4257-85DF-23AE53935A0C.jpeg" style="clear: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"> </a>I am so excited to spend the year making my way through this new book, here is the first loaf of bread… “Pain De Campagne” or also known as “French Country Bread”. </p><p>I was so excited to learn, as I started reading, that most of the breads in this book start with a “STARTER” so me thinking…. “YUM SOURDOUGH!” Got all excited and you can only imagine when after getting through the “STARTER” making process that this is what it looked like (see photo #3) compared to my poor, liquid, runny, fermented, pioneer heritage start in my big glass bottle. Then only to realize that now it sets in the fridge for 12-36 hours. (iPhoto #4) </p><p>Yup…. Then you take that gob of doughy start and you cut it into chunks and mix it with the rest of the ingredients. (Photo #5)Then after a lot of mixing, kneading back in the fridge fermenting, then proofing and then shaping… then baking… we’ll let’s just say ——- 3 days later WE HAVE BREAD TO EAT!!!!! </p><p><br /></p><p>Oh, but I learned a lot and the bread was so yummy. 🤗😁💝 </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEied39NpJuL8GVPtcRyFygIOH69wKSAusOsAlTNs5ja4z1rWktUHEneHFeYdJ-CJmY-4jJEoUEVztRYf6P1wn1WpBdWgQEHl5UQEAB-nfgNU47vFG5RvOWXU1H-kQz_T0l7Gq-2_MGZ1FVv4sBYA_UamINop7XWr_akLRmirnijXreFdK7vLpuGYWNWZsk/s960/76EF2B84-EAC5-4257-85DF-23AE53935A0C.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1_O3uyvk8kAmeTO-FHfjJOZVvIXaMA_Yk3Y3xsazdaJGPw8k8-daQIkiBhS54X_pEb08jyTf3tJrNzh-AJeX2odVGGSzBF8ukMvPrpm1lIlKAkTZk6fBbskYoK3g1Ux4fCjdJp6M9zcR4x6WfVykaI7q-gEh72FdEwv_eD-gkIxmt5yjLhQBqsrN-Go/s960/AB307423-A08D-47A4-AACE-A45A0BF1944A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL1_O3uyvk8kAmeTO-FHfjJOZVvIXaMA_Yk3Y3xsazdaJGPw8k8-daQIkiBhS54X_pEb08jyTf3tJrNzh-AJeX2odVGGSzBF8ukMvPrpm1lIlKAkTZk6fBbskYoK3g1Ux4fCjdJp6M9zcR4x6WfVykaI7q-gEh72FdEwv_eD-gkIxmt5yjLhQBqsrN-Go/s320/AB307423-A08D-47A4-AACE-A45A0BF1944A.jpeg" width="240" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SQ4W9fxVA78iA3stVs3XyCWDAWVDd5p61kcHgodAVy6bGmlN4WBgJI2dfzfI6kz9ioXvq0SUv921Z55J3GIyPtIhx4bGVBz74XRaWavndcaVnMpf_ihAus-4zELicGbkSlqUbFaQuCaFWxEC_d5Vz7zX3_0LH2Uwzdpyn6bVUZm3rZzIK5TUBtttsZ0/s960/9766A99B-82EA-4FA3-85E7-23987CE0D5B7.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SQ4W9fxVA78iA3stVs3XyCWDAWVDd5p61kcHgodAVy6bGmlN4WBgJI2dfzfI6kz9ioXvq0SUv921Z55J3GIyPtIhx4bGVBz74XRaWavndcaVnMpf_ihAus-4zELicGbkSlqUbFaQuCaFWxEC_d5Vz7zX3_0LH2Uwzdpyn6bVUZm3rZzIK5TUBtttsZ0/s320/9766A99B-82EA-4FA3-85E7-23987CE0D5B7.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMua9SVYxIm_GVXmHjUAODV86aU_GRAdT2UkoRFNYrfnqa_gELLvf1j4rLTvBhsZAHlZH5CfhBcMbd76ZViYMFUn8Es40vmhcHil2Sa8MVZn3PsCFFtm_QCL_DFc4AVcjPAXFLQ3Bc07U306OYjvwdTN8yDYGbQ-XrF0UkJWvZ6ntTklpbeTw-ag-V5c/s960/3126CC25-46A8-4647-96F9-D27636B6056D.jpeg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXMua9SVYxIm_GVXmHjUAODV86aU_GRAdT2UkoRFNYrfnqa_gELLvf1j4rLTvBhsZAHlZH5CfhBcMbd76ZViYMFUn8Es40vmhcHil2Sa8MVZn3PsCFFtm_QCL_DFc4AVcjPAXFLQ3Bc07U306OYjvwdTN8yDYGbQ-XrF0UkJWvZ6ntTklpbeTw-ag-V5c/s320/3126CC25-46A8-4647-96F9-D27636B6056D.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39FP7vuzhY7ZSqKWg-H1rDhka01uztCN8Nay8dgZo-ZY6N0JGUxiCA0tpkvYm_b5L4WeyNPQw-pBHeHv73SlOo_jT6EMXCKdUCmrSs_9BxfXEO9614RauNB6F-WVW89uacFtlux0CqbU6KkbEzKLUctI1112BtbHKpWA901nnwuQu2DFQkmJB8f2vyns/s960/DFC9B442-FAEC-45A7-B617-F3D8992D23B0.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg39FP7vuzhY7ZSqKWg-H1rDhka01uztCN8Nay8dgZo-ZY6N0JGUxiCA0tpkvYm_b5L4WeyNPQw-pBHeHv73SlOo_jT6EMXCKdUCmrSs_9BxfXEO9614RauNB6F-WVW89uacFtlux0CqbU6KkbEzKLUctI1112BtbHKpWA901nnwuQu2DFQkmJB8f2vyns/s320/DFC9B442-FAEC-45A7-B617-F3D8992D23B0.jpeg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSVsYLf2PnudnFXraVZpBDpGaG7A5BHzzHMI9Knxirk9afZYGInrEldnhYpUHGgWMyVikNsJderwjCWe3ayKmtsYbuiSY6JnJAHLucauVgikCO_GYsjoMtNguGaLXiONI7sXIZeRrZvVGp5LonbH3xOXBu6aOugYNo-mrJ8A8OHwkBkiqD2KOjri8iec/s960/985F872A-FB82-47E4-84AE-576E9AE740A6.jpeg" style="margin-left: 1em; margin-right: 1em;"> <img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSVsYLf2PnudnFXraVZpBDpGaG7A5BHzzHMI9Knxirk9afZYGInrEldnhYpUHGgWMyVikNsJderwjCWe3ayKmtsYbuiSY6JnJAHLucauVgikCO_GYsjoMtNguGaLXiONI7sXIZeRrZvVGp5LonbH3xOXBu6aOugYNo-mrJ8A8OHwkBkiqD2KOjri8iec/s320/985F872A-FB82-47E4-84AE-576E9AE740A6.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc6y3ZIJ2mvpsjnzv3hBEFBeUJwEmDWeVnpBLmeDpzPrrFeubj_INtlHLuSpHko2hs84gl4OIdtD1KoREEv0xi2CASuEEnhTaKCGl2BKQfvGt73OUO0-CeX643w_l3vTX3L_41ZgtjaJz0vwrKfNY2-tvHGLMHAroq0IJ5tmwrmFC5zR9arVxYWHMBOM/s960/4E5222AB-6249-48BD-9201-871DEF3B70B6.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc6y3ZIJ2mvpsjnzv3hBEFBeUJwEmDWeVnpBLmeDpzPrrFeubj_INtlHLuSpHko2hs84gl4OIdtD1KoREEv0xi2CASuEEnhTaKCGl2BKQfvGt73OUO0-CeX643w_l3vTX3L_41ZgtjaJz0vwrKfNY2-tvHGLMHAroq0IJ5tmwrmFC5zR9arVxYWHMBOM/s320/4E5222AB-6249-48BD-9201-871DEF3B70B6.jpeg" width="240" /></a></div><br /><p><br /></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-61964051142812229522023-01-03T20:25:00.000-08:002023-11-17T20:31:24.699-08:00Homemade Hummus<p> Toss-Together Tuesday:::::::: spent time today tossing some things around on my desk while enjoying (from a far) the 13 1/2 inches of snow setting in my front yard. Glad I could spend the day inside, hanging out stamping with the youngest princess and my new Keto friendly menu. Here are some highlights from today.... 💕</p>Enjoy.<br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hn3QtoOZQwgGC9nJapbZ8hQnpkLeoOXZq8o2guLH3CDc9zAxiuQkckMiLHsyHT47KIG6tmGLG9zNJcziffQvNnmtXuzX2lllcYO9WAexlalXm20cR64SpYLSt-xWt-IS7NWd9qDDDfr-YDJUGpE0VWRyH_a7LuxZLVQODI64BdQ0poJ6i0pt2hqYWpA/s960/130C8A9A-4743-4360-8A70-06373D462265.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hn3QtoOZQwgGC9nJapbZ8hQnpkLeoOXZq8o2guLH3CDc9zAxiuQkckMiLHsyHT47KIG6tmGLG9zNJcziffQvNnmtXuzX2lllcYO9WAexlalXm20cR64SpYLSt-xWt-IS7NWd9qDDDfr-YDJUGpE0VWRyH_a7LuxZLVQODI64BdQ0poJ6i0pt2hqYWpA/s320/130C8A9A-4743-4360-8A70-06373D462265.jpeg" width="240" /> </a>Cauliflower & Roasted Red Pepper Hummus Ingredients</p><p>16 ounce can chickpeas, drained (save liquid) </p><p>4 tablespoons chickpea liquid</p><p>1/2 cup cooked cauliflower cooled</p><p>1/4 cup roasted red pepper</p><p>2 tablespoons olive oil</p><p>1 clove garlic, or more to taste</p><p>1/4 teaspoon ground nutmeg</p><p>1/4 teaspoon paprika </p><p>1 teaspoon of “Everything Bagel” Seasoning</p><p>1/2-1 teaspoon salt, or to taste</p><p>1 tablespoons fresh lemon juice</p><p>2-6 tablespoons cold water</p><p><br /></p><p>Instructions</p><p>To a food processor, add the drained and rinsed chickpeas, chickpea liquid, cauliflower, red pepper, olive oil, garlic, nutmeg, paprika, salt, lemon juice and 2 tablespoons of cold water.</p><p>Puree for about 4-5 minutes until smooth and creamy. If it's not quite creamy or too thick, add a few more tablespoons of cold water. This will help fluff it up and make it creamy and smooth.</p><p>Taste and season with additional salt, garlic, tahini or lemon juice if needed.</p><p>Add to a bowl and garnish with toppings of choice. Serve with pita bread and veggie sticks or spread on toast, sandwiches, mix into pasta or use anywhere else you like.<br /><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaNUWxfLzaKwN4Rw3g1mm19JJITkEKwwf5cR71m_e2hr-N3KNJn-qQhjIgI9gkDlF-u0Z-Bu2Mplb9QWyK_tKBdaLO32qKT_aX9eZ1GcCeQ38fF0wmkpL4Ipbj1bAMiLuBW4R3oQDAb5pf5SsAbeeuG_aaNQHcQ2c85aGonpz0292VxvNVAk35YdMCUc/s960/3A7F6C39-016C-441A-BAE4-E7B4DD4048CC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="720" data-original-width="960" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLaNUWxfLzaKwN4Rw3g1mm19JJITkEKwwf5cR71m_e2hr-N3KNJn-qQhjIgI9gkDlF-u0Z-Bu2Mplb9QWyK_tKBdaLO32qKT_aX9eZ1GcCeQ38fF0wmkpL4Ipbj1bAMiLuBW4R3oQDAb5pf5SsAbeeuG_aaNQHcQ2c85aGonpz0292VxvNVAk35YdMCUc/s320/3A7F6C39-016C-441A-BAE4-E7B4DD4048CC.jpeg" width="320" /></a></div><br /><p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-46594227215865399952022-12-27T19:14:00.007-08:002023-01-07T14:04:59.498-08:00TWD: Chocolate Babka<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoktUlsV7XXiIvR84m9xw9E9vkMR9uYtzoOEo9Eu1vdZlgFPmcHPYrBBrIZm7eqP8yw3nqpQUO6WMzC0LhGD5-QWtn_WerGdZ8xfALW8voqtr2vIpDQRsDyx47UKHajbh26MCG09K6iTM/s1600/2014-09-02+19.36.46.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoktUlsV7XXiIvR84m9xw9E9vkMR9uYtzoOEo9Eu1vdZlgFPmcHPYrBBrIZm7eqP8yw3nqpQUO6WMzC0LhGD5-QWtn_WerGdZ8xfALW8voqtr2vIpDQRsDyx47UKHajbh26MCG09K6iTM/w244-h183/2014-09-02+19.36.46.jpg" width="244" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQldMI-EGYXQ0bTlT4Ilc4A0PeL1yKoKuYFWXdX2K8ZvtQR2HUzbR38n3Qq76pOKtx5QJ-9Ih9eDhxnXciSqp6rpnKdP-9uNjQKpSKYZQJZ1b3Zhw2Xq48I-s9fKLvKrEn0UQ7gaz-co/s1600/2014-09-02+20.22.30.jpg" style="margin-left: 1em; margin-right: 1em;"></a><span style="background-color: rgba(255, 255, 255, 0);"><span style="text-align: left;">Okay.... So it’s time for our holiday baking with the “Tuesday’s With Dorie” group that I bake with and several years ago I tried my hand at the “Chocolate Babka” that everyone was raving about. Traditionally it is filled, rolled into a loaf and covered with a very yummy streusel topping, but here at the pan</span><span class="text_exposed_show" style="display: inline; text-align: left;">try, my little helping hands mistakenly added the streusel in the middle before we rolled it and they wanted to make it star shaped like another recipe the girls were looking at, so we drizzled vanilla glaze over the top of ours. Another side note: our loaf is filled with homemade chocolate cream cheese filling made with fresh ground cacao nibs that my friend gave us, instead of the unsweetened cocoa powder that the recipe calls for. Loved how easy and pretty my loaves turned out. </span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQldMI-EGYXQ0bTlT4Ilc4A0PeL1yKoKuYFWXdX2K8ZvtQR2HUzbR38n3Qq76pOKtx5QJ-9Ih9eDhxnXciSqp6rpnKdP-9uNjQKpSKYZQJZ1b3Zhw2Xq48I-s9fKLvKrEn0UQ7gaz-co/s1600/2014-09-02+20.22.30.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQldMI-EGYXQ0bTlT4Ilc4A0PeL1yKoKuYFWXdX2K8ZvtQR2HUzbR38n3Qq76pOKtx5QJ-9Ih9eDhxnXciSqp6rpnKdP-9uNjQKpSKYZQJZ1b3Zhw2Xq48I-s9fKLvKrEn0UQ7gaz-co/s1600/2014-09-02+20.22.30.jpg" width="320" /></a><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;">The recipe can be found in Dorie Greenspan’s “Baking with Dorie: Sweet, Salty and Simple”. On page 35. </span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;"><br /></span></span></div><div style="text-align: -webkit-auto;"><span style="background-color: rgba(255, 255, 255, 0);"><span class="text_exposed_show" style="display: inline; text-align: left;">Also… there is an awesome group of photo instructions explaining how to make the Star Shape can be found at the following link: <a href="http://makersplace.weebly.com/star-shaped-brioche-bread.html">Star Shaped Brioche</a></span></span></div>
Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-56065922000491295842022-08-09T20:31:00.000-07:002022-08-25T14:01:26.417-07:00"Tuesday's with Dorie" - Buttermilk Scones<br />
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<span class="userContent" style="background-color: rgba(255, 255, 255, 0);">Today, I got a chance to spend some extra time in the kitchen, so I decided to make up the "Tuesday's with Dori" recipe that I missed at the first of the month. The Buttermilk Scones were really good and I would highly recommend them. The recipe is actually an old Julia Child's recipe... And all you have to do is google it.</span><br />
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Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-7743590639739329712022-07-12T10:34:00.001-07:002022-07-14T10:35:26.416-07:00"TBHD" - Plum Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9NlldD6LI8e2Ea408Lo8xwGugCLDegrs7qNPG5TAM-YHTBachW9loQppfoVInV7Cpl-jlqvdQSWxcYtMdDmmN4hYUB0yE2cDXRx-4BzMIwTIQm4McWc1GWv3XpiP7yZkEcHNZ5sx3ho/s1600/Plum+Cake+dessert.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN9NlldD6LI8e2Ea408Lo8xwGugCLDegrs7qNPG5TAM-YHTBachW9loQppfoVInV7Cpl-jlqvdQSWxcYtMdDmmN4hYUB0yE2cDXRx-4BzMIwTIQm4McWc1GWv3XpiP7yZkEcHNZ5sx3ho/s1600/Plum+Cake+dessert.jpg" /></a></div>
Today for our "Tuesday’s With Dorie” challenge we are
making "<strong style="-webkit-text-size-adjust: 100%; border: 0px; caret-color: rgb(54, 49, 45); color: #36312d; font-family: Enriqueta, georgia, serif; font-size: 15px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Crumb-Topped Ricotta Coffee Cake<span style="background-color: rgba(255, 255, 255, 0.95);">” found on page 79 in Dorie Greenspan’s new cookbook entitled Baking With Dorie: Sweet, Salty & Simple. </span></strong><div><br /></div><div>The fruit I chose to use in this recipe was plums. They were very tasty and reminded me a lot
of the "Rhubarb Upside Down Cake that we made for "Tuesday's With Dorie"
back in May of 2015. My cake baked up a little dark on the bottom, I think because I used a clear glass baking dish. I think next time I am going to try baking it in a dutch oven or cast iron skillet like for a BBQ.</div><div><br /></div><div>if you would like to check out any of my other recipes, visit my pantry blog at www.thepantrylife.blogspot.com</div>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-43891585417183430762022-06-15T10:13:00.004-07:002022-06-15T10:16:28.279-07:00Amish Style Sticky Buns<p> This is what happens when at 8:00 pm you are still craving the Amish Sticky buns that you have been craving for three days…. 🥰</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAav45XaPegMzekitM53YZKxe0azbapuAi1-JnXRYVzMEShBhXFLT50WDpamtacRMRsEfTTP-4WtQ-tMpzz1I1RqtinH7cK-PbLq6mzWpJSFcDvd9E-tYms0hOlV8rt4rPsMwrfF-j5kqx-sdhnvZnG-ynYjRfUw2RzoCO5xd8v1b6x_7oYMqzvW0/s2904/19B8AA35-4953-4823-86EC-A05BB406B146.jpeg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="2904" data-original-width="2750" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAav45XaPegMzekitM53YZKxe0azbapuAi1-JnXRYVzMEShBhXFLT50WDpamtacRMRsEfTTP-4WtQ-tMpzz1I1RqtinH7cK-PbLq6mzWpJSFcDvd9E-tYms0hOlV8rt4rPsMwrfF-j5kqx-sdhnvZnG-ynYjRfUw2RzoCO5xd8v1b6x_7oYMqzvW0/w188-h199/19B8AA35-4953-4823-86EC-A05BB406B146.jpeg" width="188" /></a></p><p>Ingredients</p><p>1 1/2 cup warm milk (110 degrees F/45 degrees C)</p><p>1/2 cup butter, melted</p><p>4 - 41/2cups all purpose flour</p><p>1 teaspoon salt</p><p>1/2 cup white sugar</p><p>2 Tablespoons dry active yeast</p><p><br /></p><p>Filling:</p><p>1 cup brown sugar, packed</p><p>1 tablespoons ground cinnamon</p><p>1/3 cup butter, softened</p><p>1/2 cup of pecan halves, broken or rough chopped (optional, if you like lots of pecans)</p><p><br /></p><p>Gooey Caramel Sauce for bottom of pan:</p><p>2/3 cups brown sugar</p><p>1/3 cup butter</p><p>1 teaspoon vanilla</p><p>2 tablespoons heavy cream</p><p>1/2 cup pecan halves, rough chopped</p><p><br /></p><p>Directions:</p><p>Thick coat a 9×13 inch baking pan with butter or shorting.</p><p>Place warm milk and yeast into your mixing bowl and let it sit until the mixture becomes bubbly and active. This usually takes about 5 minutes. Add melted butter, salt, and white sugar into your mixer or bowl. Mix together until smooth and silky looking about 2 mins. Add half the flour and mix with a large spoon. If you are using a kitchenaid mixer, you can knead the dough on the dough hook for 5 minutes. Now add 2 more cups of flour, stir until blended, If you are using a regular bowl, remove the dough from the bowl and knead it on a floured surface for 5 minutes, if using mixer, knead dough another 5 minutes. Add the other 1/2 cup Flour only if dough is still really sticky. Place dough under a large bread towel and let it rise for about 20 minutes, or until it has doubled in size. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18pwxdmGP_H57JyU-wbXZdFgi74OhnercgXzWrNcrAELH44KGCWiCBivBwSCKCqPxD-IsBs5DTDWS9nT96KuuKf23lCDppznzD_K0UaSiv_Jwewfx1-w-loDPpImL7IyDWgSeP80a07syj-PEkzIr3M_Cco_KiLP5sjQw7hN3JuiaXbElXPEyDvri/s4032/252F58AE-0138-45EE-9C83-CB2012436147.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><br /></a></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18pwxdmGP_H57JyU-wbXZdFgi74OhnercgXzWrNcrAELH44KGCWiCBivBwSCKCqPxD-IsBs5DTDWS9nT96KuuKf23lCDppznzD_K0UaSiv_Jwewfx1-w-loDPpImL7IyDWgSeP80a07syj-PEkzIr3M_Cco_KiLP5sjQw7hN3JuiaXbElXPEyDvri/s4032/252F58AE-0138-45EE-9C83-CB2012436147.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj18pwxdmGP_H57JyU-wbXZdFgi74OhnercgXzWrNcrAELH44KGCWiCBivBwSCKCqPxD-IsBs5DTDWS9nT96KuuKf23lCDppznzD_K0UaSiv_Jwewfx1-w-loDPpImL7IyDWgSeP80a07syj-PEkzIr3M_Cco_KiLP5sjQw7hN3JuiaXbElXPEyDvri/w185-h246/252F58AE-0138-45EE-9C83-CB2012436147.jpeg" width="185" /> </a>While dough is rising, make the filling by combining brown sugar and cinnamon, melt or soften butter and set aside. </p><p>To Make your gooey caramel sauce for the bottom. Place the brown sugar, heavy cream, vanilla and butter into a saucepan over low heat. Mix until the sugar has melted and you have a smooth sauce, about 5-6 minutes. Spread over the bottom of a 9×13 inch pan and sprinkle with the pecan halves, roughly chopped.</p><p>On a floured surface, roll dough into a 16×21 inch rectangle. The key to these buns is to leave your dough thick. About 1/2 inch to 3/4 inch in thickness. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. (Sprinkle with crushed pecans, optional if you love pecans, we don’t add peacans here) Roll up dough, jelly roll style, pinch seam and ends to seal and cut into 8-12 rolls. Place each roll in the prepared pan on top of the gooey caramel sauce and pecans.</p><p>Cover and let rise until nearly doubled, about 30-40 minutes. preheat oven to 350 degrees F.</p><p><br /></p><p>Bake rolls in preheated oven until golden brown and not doughy in the center… about 30 minutes. Invert pan onto a tray and serve warm. Enjoy!</p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLAav45XaPegMzekitM53YZKxe0azbapuAi1-JnXRYVzMEShBhXFLT50WDpamtacRMRsEfTTP-4WtQ-tMpzz1I1RqtinH7cK-PbLq6mzWpJSFcDvd9E-tYms0hOlV8rt4rPsMwrfF-j5kqx-sdhnvZnG-ynYjRfUw2RzoCO5xd8v1b6x_7oYMqzvW0/s2904/19B8AA35-4953-4823-86EC-A05BB406B146.jpeg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAVAePiPRIbAeGqWi6h9SZiGOLRffYkWSyc20q4JfbFkw70sxpdJmdJ-ss_hai7nqFme1Otgr7BAFCXjBOGfhte1WFDYX_mhZU3LtUHjDSP9c80eweI0gCR3SNxByAdOCUjBRZO2q5nqrlK_E65-ygC25mqoSry23fPJHAfgSPzE65z9OdwLL2NLR/s3935/4DC90236-970B-4B56-ABBB-D795F8906305.jpeg" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2610" data-original-width="3935" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxAVAePiPRIbAeGqWi6h9SZiGOLRffYkWSyc20q4JfbFkw70sxpdJmdJ-ss_hai7nqFme1Otgr7BAFCXjBOGfhte1WFDYX_mhZU3LtUHjDSP9c80eweI0gCR3SNxByAdOCUjBRZO2q5nqrlK_E65-ygC25mqoSry23fPJHAfgSPzE65z9OdwLL2NLR/s320/4DC90236-970B-4B56-ABBB-D795F8906305.jpeg" width="320" /></a></div>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-25976587796387576242022-01-06T11:19:00.001-08:002022-01-06T11:19:16.961-08:00Let’s Talk Tomato Soup<div class="mv-create-ingredients" style="-webkit-text-size-adjust: auto; border: 0px; box-sizing: inherit; clear: left; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px 0px 20px; padding: 0px; vertical-align: baseline;"><h2 class="mv-create-ingredients-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; color: var(--mv-trellis-heading-font-color,#000); float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;">Ingredients</h2><ul style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">2 tablespoons extra-virgin olive oil<div class="separator" style="caret-color: rgb(30, 30, 30); clear: both; color: #1e1e1e; font-family: Calibri, Candara, Segoe, "Segoe UI", Optima, Arial, sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgNj6rOAi-7GG8aUmTx5NQhbkIX-8nVQh-cEI_Afh20BiChPP-fhWnb5wBfbaCbg1VyOSKimZ7ze34KJOonNjyA1B8Z9prC93VUg5S8FHncq5fFo8mpWzKy_qSoOSG8STBzviDJfdRF_frKajsU-Qy4V8_Jy_KQmmT5BtWmenEjB0a6ptU2btZJ6U8Z=s600" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="337" data-original-width="600" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEgNj6rOAi-7GG8aUmTx5NQhbkIX-8nVQh-cEI_Afh20BiChPP-fhWnb5wBfbaCbg1VyOSKimZ7ze34KJOonNjyA1B8Z9prC93VUg5S8FHncq5fFo8mpWzKy_qSoOSG8STBzviDJfdRF_frKajsU-Qy4V8_Jy_KQmmT5BtWmenEjB0a6ptU2btZJ6U8Z=s320" width="320" /></a></div></li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">2 tablespoons butter </li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 medium onion, sliced thin </li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">3 cloves garlic, smashed </li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 quart bottle whole peeled tomatoes in their juice </li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">2 large fresh whole tomatoes (diced)</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 cup chicken stock</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1 cup heavy cream</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1/4 teaspoon crushed red pepper (more if you like your food spicier) </li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1/4 teaspoon dried celery top</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1/2 teaspoon dried parsley</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">1/4 teaspoon dried oregano</li><li style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Salt and freshly ground pepper </li></ul><div><br /></div><div><h2 class="mv-create-instructions-title mv-create-title-secondary" style="border: none; box-sizing: inherit; clear: none; color: var(--mv-trellis-heading-font-color,#000); float: none; font-family: var(--mv-trellis-font-heading,Georgia,Times,"Times New Roman",serif); font-size: 24px; font-stretch: inherit; line-height: 2.2em; margin: 20px 0px 10px; padding: 0px; vertical-align: baseline;">Instructions</h2><ol style="border: 0px; box-sizing: inherit; caret-color: rgb(30, 30, 30); color: #1e1e1e; font-family: Calibri, Candara, Segoe, "Segoe UI", Optima, Arial, sans-serif; font-size: 16px; font-stretch: inherit; line-height: inherit; list-style-image: initial; list-style-position: initial; margin: 10px 0px 10px 30px; padding: 0px; vertical-align: baseline;"><li id="mv_create_97_1" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">In a large saucepan, melt one tablespoon butter and one tablespoon of olive oil</li><li id="mv_create_97_2" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Add the sliced onion and smashed garlic to the saucepan and cook over moderate heat for 5 minutes until softened and semi-translucent. Stir occasionally, it’s okay if the edges on the onion start to brown.</li><li id="mv_create_97_3" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Add crushed red pepper, dried celery tops, dried parsley and oregano to a blender or food processor and pulse for 5 times, I like to use my mortar & pestal, I blend my spices while my onions are sautéing. </li><li id="mv_create_97_3" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Next blend jar of tomatoes and fresh diced tomatoes together in blender until smooth, strain out the seeds. Pour Tomato mixture back into blender, add onion mixture and spices, blend again until well mixed. Pour mixture back into the large sauce pan that you used to cook the onion mixture.</li><li id="mv_create_97_4" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Bring the soup mixture to a boil over high heat. <span style="font-family: inherit; font-style: inherit; font-variant-caps: inherit;">Reduce the heat to medium and simmer for 10 minutes. Next add chicken stock and heavy cream, pouring and stirring slowly as to not curdle the cream.</span></li><li id="mv_create_97_11" style="border: 0px; box-sizing: inherit; font-family: inherit; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: 1.4em; margin: 5px 0px; padding: 0px; text-align: left; vertical-align: baseline;">Ladle the soup into bowls and top with buttery croutons or serve with your favorite grilled cheese sandwich. <br /><br /></li></ol></div></div><footer class="mv-create-footer" style="-webkit-text-size-adjust: auto; border: 0px; box-sizing: inherit; caret-color: rgb(30, 30, 30); color: #1e1e1e; font-family: Calibri, Candara, Segoe, "Segoe UI", Optima, Arial, sans-serif; font-size: 0.75em; font-stretch: inherit; height: auto; line-height: inherit; margin: 5px 0px 0px; opacity: 0.6; overflow: visible; padding: 0px; position: static; vertical-align: baseline;"><div class="mv-create-footer-flexbox" style="border: 0px; box-sizing: inherit; font-family: inherit; font-size: 16.5px; font-stretch: inherit; font-style: inherit; font-variant-caps: inherit; line-height: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"></div></footer><br class="Apple-interchange-newline" style="-webkit-text-size-adjust: auto;" /><p> </p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-6957595340184374162021-12-14T13:07:00.001-08:002021-12-17T13:12:33.653-08:00TWD…. Mokonut’s Rye-Cranberry Chocolate Chunk Cookies<p><br /></p><p>This week our challenge was to make “Mokonut’s Rye-Cranberry Chocolate Chunk Cookies</p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEg5GGLpgaZa0Kk9ftMipNlzNQs7PlUMUE7ejf9lq26jLyrAIOe0zYcXNYAZsS5AZSACir3ihQ_rZFvHrIpLRrKMmiUhtWsh-KGgoJicVSqMzLhKxbn5v_QyBsGmHEmKidwNoAeLB4v1vvxLmAnIaQu1QfUSeTCb1CGWsS_onSLnmb17d2Vill0jO6-Q=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEg5GGLpgaZa0Kk9ftMipNlzNQs7PlUMUE7ejf9lq26jLyrAIOe0zYcXNYAZsS5AZSACir3ihQ_rZFvHrIpLRrKMmiUhtWsh-KGgoJicVSqMzLhKxbn5v_QyBsGmHEmKidwNoAeLB4v1vvxLmAnIaQu1QfUSeTCb1CGWsS_onSLnmb17d2Vill0jO6-Q=s320" width="240" /><span style="text-align: left;"> </span></a></div><p></p><p>The story behind these very yummy cookies that Dorie shared with us was that People come from all around the world to eat at MoKonut’s, which is a small little restaurant in Paris. It is always full and everyone comes for the same dessert which is one of MoKo Hirayama’s cookies. The story is that she only makes a few varieties, but the all share the same chubbiness, texture and uncommon flavor profiles. </p><p>This recipe had me at first hesitation, rye and bittersweet chocolate was not a flavor combination that I would have contemplate for a cookie and living so far away from the nearest grocery store I was a little limited on my ingredients. So as most of you that have followed along with me and this baking group knows that I can’t share the exact recipe with you, but I can tell you that I replaced the rye flour with Spelt flour and the bittersweet chocolate with white chocolate chips. </p><p>I can honestly tell you that I was sweetly surprised at how wonderfully delicious they are and when eaten warm they were the highlight of my day. I was debating if I should add the whole 1/3 cup of poppy seeds or not and I am so glad I did… you can find the recipe and the rest of the story behind these cookies on page 163 in Dorie Greenspan’s new cook book entitled “Baking with Dorie: Sweet, Salty & Simple”</p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com1tag:blogger.com,1999:blog-8054449832633866560.post-62689731902199961462021-11-23T07:21:00.017-08:002022-11-03T09:46:54.018-07:00<p><span style="font-size: x-large;"><b><i>TWD..... Apple Pandowdy</i></b></span></p><p> It’s Tuesday.... and So excited.... this week our “Baking with Dorie” recipe was Apple Pandowdy. </p><p>This recipe was amazingly simple ( 5 ingredients) and very tasty, not too sweet and was a wonderful finishing fall complement to our meatloaf & mashed potato dinner. Not to heavy and yet warm and comforting. As you can see, there is no cinnamon in this recipe and as tempted as I was to add it, (because you can’t have baking apples without cinnamon... 🤔) I am really glad I didn’t. I think it would have taken away from the nice and fresh, clean, crisp flavor of the apples. We served ours with whipped cream and Carmel drizzle. </p><p>The little girls choose “Whale” shaped pie dough toppers, they were pretending they were fat baked turkeys.... lol.</p><p><br /></p><p>You can find the recipe in Dorie Greenspan’s new cookbook entitled “Baking with Dorie: Sweet, Salty and Simple”</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_daayQpdoKa3mIZvuujrMqkmjY8CP-YPf9sIiI0QzXftV812FbYHG47uHpDsKA6Vfx0ggeK98aNbnVjkfesoy0ifJW_kPPy8GNEdjMYL-AhPYe631A9ktF5-1Aqa3Zsn-oB8nK3D60Y/s2048/665D93D2-6394-4142-8375-9D8F124FCB9D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_daayQpdoKa3mIZvuujrMqkmjY8CP-YPf9sIiI0QzXftV812FbYHG47uHpDsKA6Vfx0ggeK98aNbnVjkfesoy0ifJW_kPPy8GNEdjMYL-AhPYe631A9ktF5-1Aqa3Zsn-oB8nK3D60Y/s320/665D93D2-6394-4142-8375-9D8F124FCB9D.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7gH3RJmSof0RiFIcmLnJPPwc1DV9KE9Q3S209t6VAPqxsXlhgaskZTW5x5F1dKBAMAVwt6n8cdJfrkQhRazGPUwHm8H0MNKrbK1TZx_H_IOHGubtUpnHohzL3fYFVxQZzXIkK9q6z50/s2048/A1E6C58E-8E48-4B20-B209-C19849311991.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7gH3RJmSof0RiFIcmLnJPPwc1DV9KE9Q3S209t6VAPqxsXlhgaskZTW5x5F1dKBAMAVwt6n8cdJfrkQhRazGPUwHm8H0MNKrbK1TZx_H_IOHGubtUpnHohzL3fYFVxQZzXIkK9q6z50/s320/A1E6C58E-8E48-4B20-B209-C19849311991.jpeg" width="240" /></a></div><br /><p><br /></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-43535944912070198122021-11-09T18:54:00.007-08:002021-11-24T07:30:31.149-08:00<p><span style="font-size: x-large;"><b>TWD..... English Muffins</b></span></p><p>I woke up early this morning really excited to be baking again with the “Tuesday’s with Dorie” Group and we are currently baking out of her new cookbook entitled “Baking With Dorie, Sweet, Salty and Simple” by Dorie Greenspan.</p><p><br /></p><p>Our recipes this month will be England Muffins & Apple Pandowdy. I started with English Muffins. I have only made them one other time and I baked them. I discovered today that Traditional English Muffins are never baked, they are fried. And then best if toasted before eating....</p><p><br /></p><p>Here is how our day went::::::::<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ifSfiieZa8_sJbHaxrqp761-RZkZHKnZm8nRVHnoyep4tuHf-4GeMlfHrskbcGz8MlY6xEYyl-xrUDxlZ9P4D0qzUz16OMdKQihMrmUUpNNtV0kdb7Vwq2AkAX2kfVcY9D5WMWPhQL4/s2048/8D45FCD0-B039-49CB-A28B-3617D742A579.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ifSfiieZa8_sJbHaxrqp761-RZkZHKnZm8nRVHnoyep4tuHf-4GeMlfHrskbcGz8MlY6xEYyl-xrUDxlZ9P4D0qzUz16OMdKQihMrmUUpNNtV0kdb7Vwq2AkAX2kfVcY9D5WMWPhQL4/s320/8D45FCD0-B039-49CB-A28B-3617D742A579.jpeg" width="240" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7LivlIQrtjuRtWNLP478LGf8AMjLC8WQwx-MqOU4B1JcLMnfp0-vWlxWKwITgDtZByU9JTeB4QEsiKrOb5o9PsrRVKRzmtNJ0zU2KAIA2QTGuMT6gPnBKSObIX60T1zExtqj8NRmPHQ/s2048/38BE832E-FE7E-4982-8E19-F4B8A3D0579A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht7LivlIQrtjuRtWNLP478LGf8AMjLC8WQwx-MqOU4B1JcLMnfp0-vWlxWKwITgDtZByU9JTeB4QEsiKrOb5o9PsrRVKRzmtNJ0zU2KAIA2QTGuMT6gPnBKSObIX60T1zExtqj8NRmPHQ/s320/38BE832E-FE7E-4982-8E19-F4B8A3D0579A.jpeg" width="240" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv2gm4tKj8bVyJQNnUgIW0RGY-ReYdCoROGKki6zgaWVv6_HWdQFWfqmstKwBr8pX_vjE1N07XhIQQw9MkQ9P4n485nrnp-h32aUFZGQTbtXjlr-D8cQBUrAkefFrDD92PSXz2Wcd8a4/s2048/289057C4-7F78-487E-9874-060D5D354783.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPv2gm4tKj8bVyJQNnUgIW0RGY-ReYdCoROGKki6zgaWVv6_HWdQFWfqmstKwBr8pX_vjE1N07XhIQQw9MkQ9P4n485nrnp-h32aUFZGQTbtXjlr-D8cQBUrAkefFrDD92PSXz2Wcd8a4/s320/289057C4-7F78-487E-9874-060D5D354783.jpeg" width="320" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyco5A5GIhwKh424RQeaCqtFcI6aS2phC2uuM6mFDMYgFITOMHz1QgOD5MsP4fE6SaJcQItOIcr-13Q_qgwIU3oo7eRjTlwuam_4Alc8UJT76oxLLOVyUt3E4MVZAnBd5AMUSmfDlNOY/s2048/F6B0BB75-90BC-45C0-8788-A3D7236D4168.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyco5A5GIhwKh424RQeaCqtFcI6aS2phC2uuM6mFDMYgFITOMHz1QgOD5MsP4fE6SaJcQItOIcr-13Q_qgwIU3oo7eRjTlwuam_4Alc8UJT76oxLLOVyUt3E4MVZAnBd5AMUSmfDlNOY/s320/F6B0BB75-90BC-45C0-8788-A3D7236D4168.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFh58MdpWnG36ZCvTDh4W8GAfmnOSR9HoUklPw2Dub35NKgOIV0ZeZLoo2G9EFT0-8Dq90jzysEhyRGgak8vP7MXSiYmNCgKzVv87Dws6dFdc_hTLQvJRTFTzX4nIsAItMv4LatS0W2k/s2048/3D51BC0D-C778-471A-8AD8-6D5A2A87C240.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFh58MdpWnG36ZCvTDh4W8GAfmnOSR9HoUklPw2Dub35NKgOIV0ZeZLoo2G9EFT0-8Dq90jzysEhyRGgak8vP7MXSiYmNCgKzVv87Dws6dFdc_hTLQvJRTFTzX4nIsAItMv4LatS0W2k/s320/3D51BC0D-C778-471A-8AD8-6D5A2A87C240.jpeg" width="240" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ia0KnaDJq9XNwJqXqr40LKbs9-7INZkxEFrvmCkfVzJ3h0qYfm5SPaS6VJEPCI2bJ1o2NO0wP1fFxGHzQEIxyz5D1vr2Xp9T-0vVsc48QAna8ElCPO6as1EGpe3UmB3xF1-KC0WguTc/s2048/023C9B7D-D5E7-4DB7-9320-A86E48378D3E.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ia0KnaDJq9XNwJqXqr40LKbs9-7INZkxEFrvmCkfVzJ3h0qYfm5SPaS6VJEPCI2bJ1o2NO0wP1fFxGHzQEIxyz5D1vr2Xp9T-0vVsc48QAna8ElCPO6as1EGpe3UmB3xF1-KC0WguTc/s320/023C9B7D-D5E7-4DB7-9320-A86E48378D3E.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9owd0WWJm3LiZXR3qgF_LHUKFPXqRlWP95xDPTaFoyQoaZSxIEDyRe-QaUhd8sY70VYraiD8jCE3GiH_Sug1rj5pyU1Y1waLSlbbOukVG93jLl9gYN1-5u1MhWbMz7GfHCiFdQvMXxo/s2048/5786213C-6919-4D04-85F8-7C873F3E4B4D.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9owd0WWJm3LiZXR3qgF_LHUKFPXqRlWP95xDPTaFoyQoaZSxIEDyRe-QaUhd8sY70VYraiD8jCE3GiH_Sug1rj5pyU1Y1waLSlbbOukVG93jLl9gYN1-5u1MhWbMz7GfHCiFdQvMXxo/s320/5786213C-6919-4D04-85F8-7C873F3E4B4D.jpeg" width="320" /></a></div><br /><p></p>Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com4tag:blogger.com,1999:blog-8054449832633866560.post-37922890726326594382019-02-28T13:25:00.000-08:002019-02-28T13:25:15.952-08:00Organizing - Mason Jar StorageThrifty Thursday... More Organizing! <br /> Our pantry is always full of
bags of goodies, tossed in and stacked on top of each other. Sad to
admit, I often find that stuff has expired or lost its freshness because
things were not resealed or buried in the back of the stack. So today,
everything found a home and a label!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPNHAgMj9t4PPvAweSN7XGCKIx8WCFffgrtDY8NQQLSm9rtxioZgNGOnbEWVLs6bOGbCV8KqxyJclQSAnBu_w-ozDgXiYR0L1rU-FHUs4GUDgh7I8ljMwEwntTCjYweO2pHaEcNJy8KM/s1600/Organizing+-+Mason+Jars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="1560" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPNHAgMj9t4PPvAweSN7XGCKIx8WCFffgrtDY8NQQLSm9rtxioZgNGOnbEWVLs6bOGbCV8KqxyJclQSAnBu_w-ozDgXiYR0L1rU-FHUs4GUDgh7I8ljMwEwntTCjYweO2pHaEcNJy8KM/s640/Organizing+-+Mason+Jars.jpg" width="640" /></a></div>
Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-75914550610370715862019-02-26T14:06:00.000-08:002019-03-04T14:07:16.509-08:00TWD: Date- Nut Pinwheels<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VQKoNmpSnKPbxdvw14ieUfzJ16VN55bjycw0hMhbOsJ6qddcuOqWIWmWTkJxn7STzB6bRGWylTpz9pM6qOuVo99p30tClTxQaEGRLI22HrfjNK-9Ord5do_h04nP7d0jkFd6eXa1PdE/s1600/TWD+-+Date+Nut+Pinwheels+Feb+2019.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VQKoNmpSnKPbxdvw14ieUfzJ16VN55bjycw0hMhbOsJ6qddcuOqWIWmWTkJxn7STzB6bRGWylTpz9pM6qOuVo99p30tClTxQaEGRLI22HrfjNK-9Ord5do_h04nP7d0jkFd6eXa1PdE/s320/TWD+-+Date+Nut+Pinwheels+Feb+2019.jpg" width="240" /></a> This month we made Date-Nut Pinwheels. These were very tasty, I
used both dried figs and dates when I followed the recipe. I was kind of in a hurry, so I split the batch of dough in half and tried to make a few before the dough was chilled and they didn't work very well. the cookies that I made later in the day after the dough had chilled worked better and held their spiral shaping. BUT... These were very yummy, even my husband like these. WE WILL MAKE THEM AGAIN!<br />
<br />
And since we
have an agreement not to post the recipe, I will let you all know that
this recipe can be found on page 248 in Dorie Greenspan's New Cookbook
entitled: "Dorie's Cookies"Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-63747588570587707982019-02-25T10:12:00.000-08:002019-02-28T10:13:37.020-08:00White Chicken Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeYIeho9P54S4nwUYAx0fhOLeEPnFZA0NXO3F6_lBgfVm2cutTINQPT1wwgXN2sIPfXQYnczt7BVTPLLmz-PBoTp9wetKyshwNh87WP55QkPTGfpiod_cuhYPgDJU8VUQpGJTIdZditA/s1600/Chili+-+White+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMeYIeho9P54S4nwUYAx0fhOLeEPnFZA0NXO3F6_lBgfVm2cutTINQPT1wwgXN2sIPfXQYnczt7BVTPLLmz-PBoTp9wetKyshwNh87WP55QkPTGfpiod_cuhYPgDJU8VUQpGJTIdZditA/s320/Chili+-+White+Chicken.jpg" width="240" /></a></div>
Make-Over Monday...<br />
<br /> A couple of years ago I featured a
Slow-cooker style White Chicken Chili. It was cream based and loaded
with carbs and calories. I have been craving this chili, so today I
decided to turn it KETO and we actually like it better than the original
recipe.<br />
<br />
Ingredients<br />
<div class="text_exposed_show">
1 lb chicken breast (cooked and save broth)<br /> 2 cups chicken broth<br /> 2 garlic cloves, finely minced<br /> 1 4.5oz can chopped green chiles<br /> 1 diced red pepper (green works, red adds color)<br /> 1/4 cup diced sweet white onion <br /> 4 tbsp butter<br /> 1 can evaporated milk<br /> 1 tsp oregano<br /> 1/4 tsp of cumin or cayenne (optional)<br /> 1 tablespoon diced jalapeno (optional for heat)<br /> Salt and Pepper to taste<br /> 1 can white butter beans (drained and rinsed)<br />
Instructions<br /> If you would like to use your own homemade chicken stock and shredded chicken, you can find my recipe here... <a data-ft="{"tn":"-U"}" data-lynx-mode="asynclazy" data-lynx-uri="https://l.facebook.com/l.php?u=https%3A%2F%2Fthepantrylife.blogspot.com%2F2019%2F02%2Fhomemade-chicken-stock.html%3Ffbclid%3DIwAR3G-qCns1fnUpr_fWI_XBR1uxoL8HfMRs1TKpWdODzOB0VPK9iBLZwSj5o&h=AT2YkqunU6xGU5Cqz5UBbIagJ88Swpm-LzNJuNmF4yd807T20Y01yIUrLLJfpcl8HdG-ZbOGohm3vkU3ql2J3VAWt1X_-YL95HcshCMFNAAY2emvw4oDs6mCqFvTTERk6uDadjCZvwDCmKbBAECntwFRu6kjJVsV0xNy" href="https://thepantrylife.blogspot.com/2019/02/homemade-chicken-stock.html?fbclid=IwAR3G-qCns1fnUpr_fWI_XBR1uxoL8HfMRs1TKpWdODzOB0VPK9iBLZwSj5o" rel="noopener nofollow" target="_blank">https://thepantrylife.blogspot.com/…/homemade-chicken-stock…</a>, just remember to skim the fat off to keep it more Keto Friendly.<br />
For this recipe::::: In a medium skillet melt butter , add minced
garlic, onion, green chilies, red pepper and diced jalapeno, saute about
3 minutes or until soft and place into crockpot/slow cooker. <br /> Shred fully cooked chicken with a fork and add to the sauteed veggies.<br />
Add skimmed broth, milk and spices to crockpot/slowcooker and cook
on low for 30 - 45 minutes. Add beans and simmer for about 10-15
minutes, <br /> Serve with favorite toppings such as: pepper jack cheese, avocado slices, cilantro, sour cream.<br />
<br />
Takes 45 minutes - 1 hour, makes 6 - 1 cup servings</div>
Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0tag:blogger.com,1999:blog-8054449832633866560.post-65256127746534890012019-01-08T08:44:00.000-08:002019-01-11T12:53:37.229-08:00TWD: Fruit and Four-Grain Biscotti <span style="background-color: font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> It's been awhile since I completed any of the "Tuesday's with Dori" Recipes, but I am trying to Kick off the New Year with some fun new healthy recipes for my granddaughters.</span><br />
<span style="background-color: font-family: "helvetica" , "arial" , sans-serif; font-size: 14px;"> Even though I am not a big fan of biscotti, but I have to admit this recipe was very easy and it turned out really good. I couldn't find any currents so I used dried cranberries, cherries and apricots. I also only baked them for 20 minutes during both baking sessions here at the canyon.</span><br />
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<span style="-webkit-text-size-adjust: auto; font-family: "arial" , "tahoma" , "helvetica" , "freesans" , sans-serif;"><span style="color: #1d2129;"> In keeping with the TWD tradition, we have agreed to not publish the recipe but will tell you that you can find the recipe in Dorie's new cookbook entitled </span><b><i><span style="color: #e06666;">"Dorie's Cookies"</span></i></b></span></div>
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Anavon Harrishttp://www.blogger.com/profile/01220137778487062923noreply@blogger.com0