tag:blogger.com,1999:blog-21125778394581879482024-03-18T07:56:51.144-05:00IMPROV kitchenmorgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-2112577839458187948.post-90872215620764921732016-12-05T08:36:00.001-06:002016-12-05T08:36:52.624-06:00cookies for kids cancer<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-PJZFGoWjR8k/WEV1J4TGaaI/AAAAAAAAT0E/xo2oRpal30oXFNuWC2zURxjPPFIEQ_tXQCLcB/s1600/improvKitchen_shortbreadpistachiolemon_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-PJZFGoWjR8k/WEV1J4TGaaI/AAAAAAAAT0E/xo2oRpal30oXFNuWC2zURxjPPFIEQ_tXQCLcB/s640/improvKitchen_shortbreadpistachiolemon_01.jpg" width="456" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">I was listening to my favorite podcast </span><a href="https://itunes.apple.com/us/podcast/radio-cherry-bombe/id876424161?mt=2"><span style="color: orange;">Radio Cherry Bombe</span></a><span style="color: #444444;"> last week and heard an incredible woman's truly heartbreaking story about losing her 4 year old son to pediatric cancer. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">Somehow, through it all, her and her husband remained functioning human beings who have done incredible things in this world. I can't even imagine what kind of strength and character it takes to pick yourself back up after such a tragic loss.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">Together they started a non-profit organization in their son's memory called </span><a href="http://www.cookiesforkidscancer.org/Fundraiser/improvkitchen"><span style="color: orange;">Cookies For Kids Cancer</span></a><span style="color: #444444;">. How they did all this ON TOP OF THEIR DAY JOBS is mind blowing to me. When I heard about this organization that is fighting pediatric cancer AND raises money through food, I couldn't not get involved. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">They're trying to raise 250,000 by December 30th because every dollar donated from now until then is being matched. I set an aggressive goal of trying to raise $2,500 by then and I'm hoping you can help me get there. $1, $5, $20... anything helps. Please consider </span><a href="http://www.cookiesforkidscancer.org/Fundraiser/improvkitchen"><span style="color: orange;">donating</span></a><span style="color: #444444;"> to this amazing cause.</span></span></div>
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<a href="https://2.bp.blogspot.com/-Dsip1xKmIsc/WEV6xHaTK8I/AAAAAAAAT0U/i01ux7SlacUZDO4x5cDxarU8aB3BGnMAgCLcB/s1600/improvKitchen_shortbreadpistachiolemon_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Dsip1xKmIsc/WEV6xHaTK8I/AAAAAAAAT0U/i01ux7SlacUZDO4x5cDxarU8aB3BGnMAgCLcB/s640/improvKitchen_shortbreadpistachiolemon_04.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">In honor of Gretchen's son Liam's favorite cookie flavor, lemon, I created this shortbread cookie recipe. It's crunchy, slightly sweet and subtly nods to the festivity of the season with a vibrant red raspberry dusting over white chocolate and green pistachio flecks. The best part, this recipe is incredibly easy to improvise AND can be made with ingredients you likely already have at home. </span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">In the spirit of the holidays, I hope you join me in trying to raise as much awareness and money as we possibly can for children fighting this terrible disease. Besides, who doesn't love a good cookie?!</span><br />
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: large;">lemon pistachio shortbread cookies with white chocolate and raspberry dust</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;"><span style="color: #444444;">adapted from </span><a href="http://vanillaandbean.com/cocoa-nibby-pecan-shortbread-cookies/#comment-31624"><span style="color: orange;">vanilla and bean blog</span></a></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">yields 30 cookies</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 c. butter (2 sticks)</span></div>
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<span style="color: #444444;"><span class="s1" style="background-color: white; font-family: "trebuchet ms" , sans-serif;">¾</span><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"> c. granulated sugar</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">¼ tsp salt</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 tsp vanilla extract</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 TBSP lemon juice</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 tsp. lemon zest</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 c. pistachios, chopped</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">2 c. flour</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"><b>to garnish:</b></span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">12 oz white chocolate chips</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">1 TBSP coconut oil</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">5 - 8 drops lemon essential oil (optional)</span></span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">¼</span><span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;"> c. freeze dried raspberries ground into a powder</span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">In a medium mixing bowl (or your stand mixer bowl) add butter, sugar, salt, vanilla, lemon juice and zest and mix on low until just incorporated. You want to make sure you don't whip your butter until it's light and fluffy as this will cause your cookies to spread too much when you bake them. </span></span></div>
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<span style="color: #444444;"><span style="background-color: white; font-family: "trebuchet ms" , sans-serif;">Scrape down the sides and add your chopped pistachios to the mix, stir to combine. </span></span><span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Add all the flour at once and mix on low until all of the batter is incorporated and it pulls away from the sides of the bowl.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">On a floured surface, dump out your dough and divide into two even balls. Roll both of the dough chuncks into a circular log about 3" thick. Wrap in plastic wrap and place in the refrigerator for at least 2 hours, up to 3 days. This is another important step as you need the butter to completely solidify in order for the cookies not to spread too much when baking.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Preheat oven to 325º F.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Line your baking sheet with parchment paper and take your dough out of the refrigerator. With a knife, slice the cookies into round coins between </span><span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">¼ - ½" in thickness. I like a slightly thicker shortbread but this is up to you. Place your rounds on the baking sheet with at least 1" between the cookies. Place your cookies back in the refrigerator for 20 minutes to re-firm the butter up.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Bake at 325º F for about 20 minutes until slightly golden but not too dark around the edges. I would start checking them around 16 minutes. Depending on your oven they might take a little more or little less time but I found 20 minutes on the dot was perfect.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Transfer to a cooling rack. Once cookies are completely cool, in a small saucepan combine the coconut oil, white chocolate and lemon essential oil over medium heat. Stir frequently until thoroughly melted.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">Dip half of your cookies in the white chocolate mixture and place on parchment paper or a cooling rack to dry. After you've done a few rows, sprinkle with raspberry dust and let cool completely (about 2 hours). I like to firm them up extra by putting them in the refrigerator for about an hour too. In my hot kitchen (from the oven) the white chocolate never seems to fully set until I do this.</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>improv style:</b></span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">shortbread cookies are the perfect thing to improvise!</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">the type of nut you use (or no nuts), citrus or no citrus, dipping in dark chocolate or milk instead of white. the options are endless. here's a few thought starters that got me excited:</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">orange zest + lavender vanilla bean</span><span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;"> </span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">pink peppercorn and rose dipped in white chocolate</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">lemon zest + thyme</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">basil + lime</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">cocoa nib + sea salt (sub the lemon juice for bourbon or coffee/espresso)</span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">just make sure you keep the quantities the same (1 c. nuts and liquid levels the same). </span></div>
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<span style="background-color: white; color: #444444; font-family: "trebuchet ms" , sans-serif;">if you don't have essential oil for your white chocolate, that's ok. you can skip it or add lemon zest over the top of the cookies while the chocolate dries. i like that the essential oil breaks up the extreme sweetness of the white chocolate - it all balances it out!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com128tag:blogger.com,1999:blog-2112577839458187948.post-88247451379101232692016-11-11T08:42:00.000-06:002016-11-11T08:42:52.066-06:00strength, comfort and a little bit of wisdom<div class="p1" style="text-align: left;">
<span style="font-family: "Trebuchet MS", sans-serif;">Before I get into my own deep stuff (this post gets a little personal). I want to take a minute to say thank you. </span><span style="font-family: Trebuchet MS, sans-serif;">Today is Veteran's Day. A day I feel so proud of my family and friends and complete strangers who have fought for our freedoms. Who have given up so much for all of us. Thank you for your service. Thank you for being braver than I ever could.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Let’s talk about comfort foods. Because Winter. And Elections. And sometimes that little voice in your head that tells you mean things.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I haven’t been posting as much the past 2 years for a few reasons. 1. was just my crazy work schedule which in the last 4 months I’ve found more balance. but reason 2. goes a lot deeper and is an even bigger reason why. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I’ve been struggling. With my place in this food blogging world, with my high standards for great photography and interesting recipes, with not liking the design of my site, my storytelling/writing abilities and with so many other things. The little voice inside my head tells me that my photos aren’t good enough, that I’m not being healthy enough, that there are so many amazingly talented food bloggers out there and that I don’t even compare. Basically why are you wasting your time?</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">But here’s something I’ve realized the past few months… While my photos might not be as perfect as I’d like, and I’m by no means a professional recipe developer, I still have this crazy passion for eating and cooking and bringing people together through food. I might not post as frequently as I like. And my content might not be as beautiful as I’d like it to be. But every recipe I share is from my heart and that’s something - I think it is at least. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">So I promise that I’m going to try and keep that little voice inside my head at bay. To share more of my heart with you, even if it’s not perfect. And I’m going to keep striving for better. Better photos, better recipes and bettering myself.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Because I believe in good food. That there’s a time and a place for every kind of food. That means shitty fast food all the way to fancy pre-fix meals. Greasy burgers, a great bowl of pasta AND green smoothies. I love all of it, especially comfort food. It just has this way of making everything feel like it’s going to be all right in the moment. It’s like a hug on a plate or a bowl or straight outta the pan.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">And a post like this. A post where I bare my soul and and admit my vulnerability calls for some serious comfort food. I’m talking ooey gooey, deeply chocolatey brownies. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">For me, the perfect brownie isn’t cakey and it isn’t fudgy. If I wanted cake I’d eat cake and same thing with fudge. For me, the perfect brownie is dense, rich, moist, chewy and most importantly, over the top chocolatey. This recipe is exactly that. They're the best brownies you'll ever eat which is a bold, but true statement.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I’m shaking a little bit as I sit here writing this but I believe that vulnerability makes us stronger if we don’t let it consume us. So if you’re ever feeling not _____ enough, know that you’re not alone. And that a batch of these brownies might just make it better. It did for me.</span></div>
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<a href="https://1.bp.blogspot.com/-2urb5LHx5V8/WCU1IRltwMI/AAAAAAAATpk/aGOVgq2MfMITq8_zI6Afpi_gyfVivo-0ACLcB/s1600/improvKitchen_Brownies_08.jpg" imageanchor="1" style="font-family: "Trebuchet MS", sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-2urb5LHx5V8/WCU1IRltwMI/AAAAAAAATpk/aGOVgq2MfMITq8_zI6Afpi_gyfVivo-0ACLcB/s640/improvKitchen_Brownies_08.jpg" width="426" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">comfort brownies aka a hug on a platter</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">yields 24 brownies</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">ingredients:</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">20 oz dark chocolate chips - 12 oz melted, 8 oz regular</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 </span><span style="font-family: Trebuchet MS, sans-serif;">½ c. butter, cubed</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">6 large eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 ½ c. sugar</span></div>
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</div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP vanilla extract</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp espresso powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 TBSP dark cocoa powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 c. + 4 TBSP flour</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP flaky sea salt (I like Maldon)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Preheat oven to 350º F. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a double boiler, melt 12 oz dark chocolate chips with </span><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 </span><span style="font-family: Trebuchet MS, sans-serif;">½ c. cubed butter until smooth and combined, being careful not to scorch the chocolate. If you don't have a double boiler, you can put a glass bowl on top of a sauce pan (just make sure the water doesn't touch the bottom of the bowl) OR you can just put it in the microwave and do it in 20 - 30 second increments. Just be careful if you do that!!! Nothing worse than burnt chocolate. Once chocolate and butter are melted, set aside and let cool to room temperature.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">In a large bowl or your stand mixer, mix eggs, sugar, salt, vanilla, espresso powder and cocoa powder together until incorporated. Slowly add in the cooled chocolate mixture. If it's not cooled, you'll make scrambled eggs and no one wants that. Once mixture is combined, add in your flour, mixing on the lowest speed to avoid a cloud of flour. Don't over mix, you just want everything to come together. Mix in </span><span style="font-family: "Trebuchet MS", sans-serif;">½ of the remaining chocolate chips (4 oz) by hand.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Butter a large, 13x9" rectangular pan and line with parchment paper. Pour batter into pan and top with remaining 4 oz chocolate chips. Sprinkle the top with sea salt and bake in the oven for 50 - 60 minutes until a toothpick comes out clean. You don't want to over bake them because it will dry out your brownies. Check them around 40 minutes. They will be set, your toothpick will have moisture but not wet batter stuck to it.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let cool to room temperature before you cut and devour the brownies. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">these brownies are a perfect base for whatever your comfort foods may be. need a little peanut butter with your chocolate? add in some chocolate pb cups or peanut butter chips and top it with roasted peanuts -whoa.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">not a fan of dark chocolate? use milk! or white chocolate chips. or butterscotch chips. or caramel chunks. or candy pieces.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">add nuts - almonds, pistachios, walnuts, pecans… </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">get fancy and add cacao nibs or candied ginger or orange peel.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">add mint extract, almond extract or your favorite chocolate fruit combo extract would be great. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">i truly believe you can make any recipe brownie better by adding 1 bag of chocolate chips to the mix (yes, even boxed brownies) and some flakey sea salt on top. if you're in a pinch, just do that and you're golden.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">use #improvkitchen and tag @improvkitchen so i can see how you make this dish your own. i hope these brownies give you all the comfort and happiness.</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com57tag:blogger.com,1999:blog-2112577839458187948.post-71236543335685857012016-09-01T16:47:00.000-05:002016-09-05T12:30:48.500-05:00SMASH!<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-oCWgQ22H9Zs/V8idfNYn8kI/AAAAAAAATMw/TqDxF8i7VbwelEyizOtZEbl4wuNR8iwJQCLcB/s1600/IK_BasilSmash_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://4.bp.blogspot.com/-oCWgQ22H9Zs/V8idfNYn8kI/AAAAAAAATMw/TqDxF8i7VbwelEyizOtZEbl4wuNR8iwJQCLcB/s640/IK_BasilSmash_04.jpg" width="456" /></span></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Hide your bourbon, hide yo basil… because once you taste a
sip of this cocktail you won’t be able to stop.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<a href="https://1.bp.blogspot.com/-i6t11994mCw/V8idfDnZFbI/AAAAAAAATM4/S8c3tpD9jFEX_-uQXceAyybpIdiXER6nACEw/s1600/IK_BasilSmash_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-i6t11994mCw/V8idfDnZFbI/AAAAAAAATM4/S8c3tpD9jFEX_-uQXceAyybpIdiXER6nACEw/s640/IK_BasilSmash_05.jpg" width="640" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I’ve been keeping this recipe from you for far too long. It’s
been my summer go-to and with the long weekend coming up, there’s no better way
to keep the summer vibes going than by sippin’ on this SMASH.<o:p></o:p></span></div>
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<span style="color: #444444; margin-left: 1em; margin-right: 1em;"><a href="https://2.bp.blogspot.com/-42C6xKzpUFI/V8idgKF5rMI/AAAAAAAATNA/6Mi5K-I8qZsuEUZI0O_hk_XDRdvG1SjdgCLcB/s1600/IK_BasilSmash_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-42C6xKzpUFI/V8idgKF5rMI/AAAAAAAATNA/6Mi5K-I8qZsuEUZI0O_hk_XDRdvG1SjdgCLcB/s640/IK_BasilSmash_07.jpg" width="512" /></a></span></div>
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<br /></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">It’s super easy to make and you can do it two ways – one’s
lazier than the other and makes it a little more boozy/bourbony, the other is more of a fancy cocktail so it’s kind of like a
choose your own adventure cocktail. Plus, you only need 4 ingredients + ice.
Does ice count as an ingredient?! EASY PEASY!<o:p></o:p></span></div>
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<span style="color: #444444;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">This recipe is easily doubled, tripled, quadrupled (you get
where I’m going). I recommend throwing on </span><span style="color: orange;"><a href="https://www.youtube.com/watch?v=4zAThXFOy2c" target="_blank"><span style="color: orange;">this song</span></a><span id="goog_216261510"></span><span id="goog_216261511"></span><a href="https://www.blogger.com/"></a> </span><span style="color: #444444;">and get to shakin’.</span></span></div>
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<a href="https://4.bp.blogspot.com/-cBGGTNorTp4/V8if12LcL7I/AAAAAAAATNM/3oGyLQ3qCsYq2JkZ96hB_3ib6F562OiaACLcB/s1600/IK_BasilSmash_09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-cBGGTNorTp4/V8if12LcL7I/AAAAAAAATNM/3oGyLQ3qCsYq2JkZ96hB_3ib6F562OiaACLcB/s640/IK_BasilSmash_09.jpg" width="480" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: orange; font-size: x-large;">whiskey basil smash</span><b><o:p></o:p></b></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif; font-size: x-small;">yields 1 drink<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;">quick and easy way</b>
(more pronounced bourbon flavor)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 oz bourbon<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">handful of fresh basil leaves (about 6 – 8 depending on how
big)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">splash of pure maple syrup (about 1 tsp), to taste<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 TBSP fresh lemon juice<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">ice, both crushed and a large rock<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 gorgeous basil leaf for garnish<o:p></o:p></span></div>
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<br /></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">In a cocktail strainer (or mason jar) add basil, whiskey and
maple syrup and muddle for a good 30 seconds to bruise that basil and infuse as
much flavor as you possibly can. Fill the shaker up with crushed or cubed ice
and top with the lemon juice. Shake that sucker for a good minute. You want a
little bit of the ice to naturally dilute the drink which balances out the
cocktail. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Strain over 1 large ice cube or regular cubes, or "neat" if you don’t have
a big “rock”. Place the basil leaf in the palm of your hand and give it a good
smack. This releases more basil essence and it’s just fun. Place slapped basil on top, sip,
enjoy, repeat… ahhhh!<o:p></o:p></span></div>
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<a href="https://1.bp.blogspot.com/-VhJdhWS9DbE/V8ideK0TyJI/AAAAAAAATMs/lLgBUEsySy85H7nJTfvZnBKoB3idbI1MQCEw/s1600/IK_BasilSmash_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444;"><img border="0" height="640" src="https://1.bp.blogspot.com/-VhJdhWS9DbE/V8ideK0TyJI/AAAAAAAATMs/lLgBUEsySy85H7nJTfvZnBKoB3idbI1MQCEw/s640/IK_BasilSmash_02.jpg" width="640" /></span></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b style="mso-bidi-font-weight: normal;">fancy way</b> (more like
a true crafted cocktail and the bourbon is less pronounced)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 oz bourbon<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 oz basil syrup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 TBSP lemon juice<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">ice, both crushed and a large rock<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 gorgeous basil leaf for garnish<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">for the basil syrup:<o:p></o:p></span></b></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 c. filtered water<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">2 c. moderately packed basil leaves (thin stems are ok)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1/3 c. pure maple syrup<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">ice bath<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">To make the syrup:</span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Set up your ice bath. In a small sauce pan, blanch the basil
in 1 c. boiling water for 15 seconds. Remove basil with tongs and immediately
place in an ice bath. Turn the boiling water off. After 1 minute, transfer the
basil to a blender. Place your sauce pan in the ice water to cool it down for
about 5 minutes. </span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Once the basil infused water is cool to the touch, pour it in
the blender with the basil leaves, add the maple syrup and blend on high for 30 seconds. Strain with
a fine mesh sieve and pour into a jar and store in the refrigerator until ready
to use. </span><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">It’s most vibrant green right away but can be made up to 2
days in advance. </span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">When ready to make the cocktail, add the bourbon, basil syrup
and lemon juice in a shaker with ice. Give it a good shake for about a minute,
strain and serve over ice. Garnish with fresh basil.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">The lemon juice will start to turn the drink from a vibrant
green to a slightly murkier green over time so don’t add the lemon until the
very end to keep it purdy. It will still taste good once the color starts to
change but who doesn’t love drinking a bright green cocktail?!<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">improv style:<o:p></o:p></span></b></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">This cocktail is dead simple to make and is easily
substituted. I like to use maple syrup to keep it refined sugar free but you
can easily use your favorite sweetener. Use regular sugar, honey, agave –
whatever you have on hand!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Speaking of sweetener, I’m not the biggest SWEET cocktail fan.
I like it balanced. If you’re more on the sweet side, add more. If you’re
anti-sweet, try it with less or without. I find just a touch really balances it
nicely though.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Not a fan of bourbon? I wasn’t either last summer. Something
changed and now I want ALL THE BOURBON. If you’re not a whiskey fan, this
cocktail is amazing with gin, vodka and even white tequila. Whatever you fancy,
shake it up!<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Basil… delicious. But so are lots of herbs. You could try
this with your favorite like sage, rosemary or thyme. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #444444;">How would you tweak the recipe to make it your own?!</span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-LabSykLjphc/V8idfOhPDsI/AAAAAAAATM0/CyLTyz5nDZQG0tg_lwKvDqX7FG3Tix-twCEw/s1600/IK_BasilSmash_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" height="640" src="https://4.bp.blogspot.com/-LabSykLjphc/V8idfOhPDsI/AAAAAAAATM0/CyLTyz5nDZQG0tg_lwKvDqX7FG3Tix-twCEw/s640/IK_BasilSmash_06.jpg" width="640" /></span></a></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif;">I experimented with infusing bourbon with basil. It worked but didn't really add anything. Muddling is quicker and easier in my opinion.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ML2Dvavg2ag/V8idf7UQFQI/AAAAAAAATM8/0dp498csZgIXA4mds2dhpm7aXAYzWrq6wCEw/s1600/IK_BasilSmash_08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-ML2Dvavg2ag/V8idf7UQFQI/AAAAAAAATM8/0dp498csZgIXA4mds2dhpm7aXAYzWrq6wCEw/s640/IK_BasilSmash_08.jpg" width="512" /></a></div>
<div class="MsoNormal">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<o:p><span style="font-family: "trebuchet ms" , sans-serif;"> my sister came to visit last week and you know we were sippin' on the smashes! </span></o:p></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com84tag:blogger.com,1999:blog-2112577839458187948.post-12873930543338385202016-06-17T11:06:00.000-05:002016-06-17T11:21:00.087-05:00brunchin' all day err day<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Hi my name is Morgan and I want to have brunch every day of the week. Sadly there’s this thing called work that gets in my way. Ugh, reality.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">The reason I love brunch so much is because I’m not a big morning eater. I love food, don’t get me wrong. But I need to be up a solid 1-2 hours before I can even think about putting something into my body. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Which is means brunch is my ideal time. Because any meal before 10a on a weekend is called BREAKFAST. I also believe that brunch without booze is just breakfast. Amiright?!</span><br />
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<a href="https://4.bp.blogspot.com/-dpyhLvO0iMU/V0ZbkO6a6AI/AAAAAAAARGI/uR8WjpKvoMAnI4x8onK-i6TNcXYgZo0NQCLcB/s1600/IK_Chilaquiles_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-dpyhLvO0iMU/V0ZbkO6a6AI/AAAAAAAARGI/uR8WjpKvoMAnI4x8onK-i6TNcXYgZo0NQCLcB/s640/IK_Chilaquiles_01.jpg" width="456" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">So can I tell you about my latest brunch obsession? Chilaquiles verde. I legit make these at least once a week and have been doing so for 6 months now. I blame my best friend for getting me hooked. I don’t know how I made it 30+ years without these but she changed my life that day. I’ve been making up for lost time ever since.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This dish is such a perfect thing to improvise. At it’s core, you need eggs, salsa and tortilla chips. The best news?! If you have stale chips, you can use those. It's kind of like the bread pudding of brunch (or breakfast for dinner, I'm not judging).</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">I like to fancy it up because more toppings = more flavah. I also like mine to have a little texture in the chips, not crunchy but not a saucy mess either. Everyone has their own preference and method but I’m sharing my perfect version with you. How would you change the recipe and make it yours?</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://4.bp.blogspot.com/-0rxci1fImCE/V0ZbkV2iNrI/AAAAAAAARGQ/4Fb6HKP1qCICSS52WoJsD1YXew_uIczmgCLcB/s1600/IK_Chilaquiles_03.jpg" imageanchor="1" style="font-family: Times; margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://4.bp.blogspot.com/-0rxci1fImCE/V0ZbkV2iNrI/AAAAAAAARGQ/4Fb6HKP1qCICSS52WoJsD1YXew_uIczmgCLcB/s640/IK_Chilaquiles_03.jpg" width="640" /></a></span></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">chilaquiles </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">yields 2 servings</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>ingredients:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">1 TBSP oil (canola or olive oil)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 c. corn tortilla chips</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">4 eggs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">⅔</span> c. salsa verde</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">¾</span> c. shredded sharp white cheddar cheese</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>to garnish:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">cilantro, chopped</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">green onion, sliced thin</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">tomatoes, diced </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">radish, sliced thin</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">sour cream</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">avocado</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">hot sauce #swag (tapatio is my fav for this dish)</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Before you start cooking, I like to shred my cheese and crack all of my eggs into a small bowl. This dish comes together really quickly so mise en place is key. Don’t forget to prep your garnishes too!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In a large cast iron skillet, heat the oil over medium heat. Once it’s hot, add in the tortilla chips and toss around until they’re golden brown and toasted in some places. Dump in your eggs and gently fold them together until they’ve coated the chips and the eggs are 90% cooked. You want to be careful not to break your chips too much at this part (not the end of the world if you do though so don’t panic). </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Next, add in your salsa and again, fold the chips until it coats your chips. You’ll see them start to soften. This is where you might want to adjust the quantity. If you like a crunchier chip, start with less and if you want them softer, add more salsa - it’s up to you! Once the chips are as soft as you like, add in the shredded cheese and turn off the heat. Let the cheese melt a bit, stir and then serve!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I like to make a little toppings buffet and people can dress theirs how they like. Add your favorite toppings and devour. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">i’ve made these a million ways. every tortilla chip is slightly different. some are thicker, some are better tasting. my ideal is whole foods tortilla chips but at $7/bag, they’re quite the treat. i’ve used blue corn chips, yellow and white corn - they all work. if it’s a thicker chip, you’ll need more salsa and thinner, less salsa.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">speaking of salsa… use your favorite type. i love salsa verde so i use that but you can do red salsa, chipotle salsa, etc… the options are endless. you can also use enchilada sauce or a combo of things.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">cheese is another one that is completely flexible. i usually always have white sharp cheddar on hand but you could use pepper jack, monterey, mozzarella, cheddar, honestly, anything besides the blue or swiss family cheese. you can also leave it out if you’re dairy free or not into cheese. if you’re going to do goat i would recommend sprinkling it on as a garnish instead. same thing with cotija if you’re going for a more authentic approach</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">ok, on to the fun stuff. garnishes are limitless. just trust your gut and use your favs. last week i had leftover kale and some corn salsa so i threw those into the pan with the salsa and it turned out delish. you can add chipotle in adobo for extra smokey flavor.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">if you’re vegan you can leave out the eggs and add more salsa. similarly, you can cook it that way and then top it with fried eggs instead. i like it all mixed. probably because that’s how it was introduced to me and it’s SO GOOD.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">now that we've gotten ingredients out of the way, let's talk about improv cooking. i like the chips to still have texture but others like them more saturated or more crunchy. this is where you'll have to experiment and figure out how much liquid to add to your chips to make them perfect for you.</span><br />
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<a href="https://3.bp.blogspot.com/-0BQZ-nWiGZ4/V0ZbkZD2qII/AAAAAAAARGU/K0N1YYy6M6kwIVrzDyu0pxE28f-m2LVngCLcB/s1600/IK_Chilaquiles_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-0BQZ-nWiGZ4/V0ZbkZD2qII/AAAAAAAARGU/K0N1YYy6M6kwIVrzDyu0pxE28f-m2LVngCLcB/s640/IK_Chilaquiles_04.jpg" width="456" /></a></div>
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<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">can’t wait to hear how you’d change it up! if you try this recipe, be sure to tag @improvkitchen or #improvkitchen so i can see what you're up to. happy brunching.</span></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com19tag:blogger.com,1999:blog-2112577839458187948.post-12909926978907006792016-05-27T09:27:00.000-05:002016-06-17T11:21:48.165-05:00burgers all day every day<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">HALLELUJAH it’s finally grilling season!! </span></div>
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<a href="https://4.bp.blogspot.com/-QrQw4Jv_dHA/V0ZZZN-ssSI/AAAAAAAARFw/nuSRvBnlHF0xmLWyc8mPV-UhowTHnNhewCLcB/s1600/IMG_1101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-QrQw4Jv_dHA/V0ZZZN-ssSI/AAAAAAAARFw/nuSRvBnlHF0xmLWyc8mPV-UhowTHnNhewCLcB/s640/IMG_1101.jpg" width="456" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">To me, there’s no better way to kick off Memorial Day Weekend than with a proper grilled burger. I love all types of burgers but there’s something about a classic cheeseburger with special sauce, lettuce, tomato and grilled onions on a brioche bun, mmmmmm. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">Over the years I’ve perfected my secret sauce and well, I’m going to make it not so secret because it’s too good not to be shared! </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I like to make a batch of this and keep it in a mason jar in the fridge so I can have it on hand whenever I get a hankering for a burger. It tends to last about a month but I’m not an expert on these things. I go by the rule of is there mold? No? Does it smell funky? No? Then you’re probably safe. You do what feels right to you but definitely make this sauce for your burgers this weekend.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">On an important side note, thank you to everyone who has served or is serving our country. I don't take my freedom lightly and have the most respect to people who have and continue to defend our country. I'm proud to say both of my grandfathers served, one of them even earned a purple heart. This weekend I will be toasting to their memory with a juicy burger in hand. </span></div>
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<a href="https://3.bp.blogspot.com/-klD1iuP_yJA/V0ZZZFFE-zI/AAAAAAAARF0/iUlu3tZ7rRAIFgfgu43NhU63tqwT3Gu5wCLcB/s1600/IMG_1090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://3.bp.blogspot.com/-klD1iuP_yJA/V0ZZZFFE-zI/AAAAAAAARF0/iUlu3tZ7rRAIFgfgu43NhU63tqwT3Gu5wCLcB/s640/IMG_1090.jpg" width="640" /></a></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">secret sauce</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: xx-small;">yields about 1<span class="s1">½</span> c.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>ingredients:</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">⅔</span> c. mayonaise </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">⅓</span> c. ketchup</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">¼</span> c. yellow mustard</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">2 TBSP dill relish</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">1 TBSP cognac</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">½</span> tsp onion powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">½</span> tsp garlic powder</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">In a small bowl, mix all the ingredients until fully incorporated. Transfer to a jar and store in the fridge until you’re ready to use. It gets better with time but I let it sit at least 20 minutes before using it. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><b>improv style:</b></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">i’m a fan of creamy things. some people like it less. if you’re one of those people, up your ketchup and minus your mayo game.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">i’m also a BIG dill pickle fan, i don’t mess around with the sweet stuff. you can easily swap for sweet relish if that’s more your thing.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">no cognac? this my friends is something i highly recommend. it adds such depth of flavor a touch of sweetness. you could leave it out but you could also sub for brandy - just don’t use a flavored one. you could also try a dry sherry. </span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">onion and garlic powder are often my secret weapon when cooking. they pack a one two flavor punch. you could also try fresh garlic and onion but it will make your sauce chunkier and it won’t last as long in the fridge. if you do the fresh route, i would recommend going easy on the garlic, it can be quite dominant.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">i like yellow mustard. there’s something intense about grainy mustard for me. dijon is good but in this it tends to take over a little much. i go more for that creamy background flavor that compliments the beef. you can easily use your favorite mustard here though.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">fresh cracked pepper would be a nice addition to the sauce if you’re into it. what do you put in your secret sauce? </span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com66tag:blogger.com,1999:blog-2112577839458187948.post-2048524546222653122016-04-15T08:40:00.000-05:002016-06-17T11:21:58.347-05:00liquid courage<div class="separator" style="clear: both; text-align: center;">
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<a href="https://4.bp.blogspot.com/-NQc73pcu314/VxBc5HQwoEI/AAAAAAAAQ_0/VOEnduAdLDMOCh6cvSgPlY-qy7FtJnUNQCLcB/s1600/IK_CherryBombeMagazine.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://4.bp.blogspot.com/-NQc73pcu314/VxBc5HQwoEI/AAAAAAAAQ_0/VOEnduAdLDMOCh6cvSgPlY-qy7FtJnUNQCLcB/s640/IK_CherryBombeMagazine.png" width="640" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">You guys, I have a confession to make. I’m obsessed.
Obsessed with this indie magazine called Cherry Bombe and everything it stands
for. It combines two things I’m passionate about, food and feminism. So when I
found out they host an annual conference called the Jubilee, I knew I had to
go. So I booked a ticket to the conference and went by myself.<o:p></o:p></span></div>
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<o:p><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"> </span></o:p><a href="https://2.bp.blogspot.com/-TwmNH9JinFY/VxBc5BYRQcI/AAAAAAAAQ_w/utmNKm6nhVcy3nvUVwzbtEqUP8K8lzxTQCLcB/s1600/IK_CherryBombeJubilee.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="635" src="https://2.bp.blogspot.com/-TwmNH9JinFY/VxBc5BYRQcI/AAAAAAAAQ_w/utmNKm6nhVcy3nvUVwzbtEqUP8K8lzxTQCLcB/s640/IK_CherryBombeJubilee.png" width="640" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">It was a full day of inspiring women speaking about some
really interesting and powerful stuff in a room filled with 300 bad ass women
from all walks of life. And something weird happened. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I totally froze up. I walked in like a new girl on the first
day of school completely overwhelmed, looking around all doe-eyed hoping
someone, anyone would come up and want to be my friend. It was terrifying.
Logically it made no sense. I knew that at the core, everyone was here because
we have a common interest – A LOVE OF FOOD and this amazing magazine. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">It didn’t matter, my brain when into super shy, reserved
mode. Which if you know me is not really my style at all. Has this ever
happened to you? </span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">By lunch time I finally grew the courage to walk up to a group
of strangers and asked if I could sit with them. I put my big girl panties on
and just broke the ice. Shocker, I didn’t die and I met 3 incredible ladies and
I’m so glad I pushed past that fear.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">If you find yourself in a similar situation soon, try to
push past it and conquer that fear. And if you need a little extra push, you
can always grab a little liquid courage with this cocktail.<o:p></o:p></span></div>
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<a href="https://4.bp.blogspot.com/-BAnrkXD6Viw/VxBc6-kTvBI/AAAAAAAAQ_8/Jmc0EHr8E0Maewaz-w6yTA1xg3FQ45X5gCLcB/s1600/IK_CherryBombeCocktail_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-BAnrkXD6Viw/VxBc6-kTvBI/AAAAAAAAQ_8/Jmc0EHr8E0Maewaz-w6yTA1xg3FQ45X5gCLcB/s640/IK_CherryBombeCocktail_01.jpg" width="456" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Inspired by Cherry Bombe Magazine, I came up with the idea
for this drink. I’ve been super into bourbon & whiskey lately and I wanted
to create a strong drink for a bad ass lady. It’s perfectly balanced, not too
sweet and not too tart. And it packs quite the punch. The best part? It’s super
easy to make.<o:p></o:p></span></div>
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<o:p><a href="https://2.bp.blogspot.com/-JRDks6-gO9c/VxBc62oJGhI/AAAAAAAARAE/GtBtQuWT6gst26KkX4LaFKIL7ub0q-63gCLcB/s1600/IK_CherryBombeCocktail_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-JRDks6-gO9c/VxBc62oJGhI/AAAAAAAARAE/GtBtQuWT6gst26KkX4LaFKIL7ub0q-63gCLcB/s640/IK_CherryBombeCocktail_03.jpg" width="456" /></a></o:p></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">cherry bombe cocktail<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><span style="font-size: xx-small;">Yields 1 drink</span><o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>ingredients:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 oz Rye Whiskey (I like Wild Turkey Rye)<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">1 oz sweet vermouth<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">¼ tsp tart cherry juice concentrate<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">4 – 5 dashes grapefruit bitters<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">ice<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">boozy cherry for garnish<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">In a large mixing glass, combine the whiskey, vermouth and
tart cherry juice. Add about ½ c. crushed ice and stir for 30 seconds so that
the ice slightly dilutes the drink. Pour over a large rock (ice cube) or
crushed ice and toss in a few cherries. Sip, mix and repeat – responsibly of
course.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><b>improv style:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">don’t like rye? You can use your favorite type of whiskey.
Don’t like whiskey, use white rum, vodka or gin. It will be a totally different
drink but still a delish cocktail!<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Can’t find tart cherry juice or don’t like it? This is a
cherry bombe but you could substitute for pomegranate juice concentrate or even
acai juice.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Grapefruit bitters is a specialty bitter I have in my
cocktail kit. I do believe they make all the difference in this drink. If you
don’t want to buy an obscure ingredient like this, try squeezing the peel of a
fresh grapefruit into the drink. You’ll get some of the bitter and floral notes
that the grapefruit bitters imparts. <o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Sometimes I like to squeeze an orange peel and drop it into
this drink. It’s like a cherry old fashioned without the sugar cube.<o:p></o:p></span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">If this drink is too stiff for you, try adding in some
sparkling water. Lacroix makes a cherry lime flavor that would be so good with
this drink. You could also try adding a sugar cube, a splash of honey or maple
syrup to sweeten the cocktail if you like your drinks a little less
strong/tart.<o:p></o:p></span></div>
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<o:p><a href="https://4.bp.blogspot.com/-XR0znPR6BZQ/VxBc6x-AYtI/AAAAAAAARAA/LSq519CsKAkO7oTOeKC6DjuubZLDvzp3gCLcB/s1600/IK_CherryBombeCocktail_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-XR0znPR6BZQ/VxBc6x-AYtI/AAAAAAAARAA/LSq519CsKAkO7oTOeKC6DjuubZLDvzp3gCLcB/s640/IK_CherryBombeCocktail_02.jpg" width="456" /></a><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"> </span></o:p></div>
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<o:p><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><br /></span></o:p></div>
<div class="MsoNormal">
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Make it the way you like it! How would you improvise the
cocktail?<o:p></o:p></span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com8tag:blogger.com,1999:blog-2112577839458187948.post-30691453779131596822016-03-17T13:57:00.002-05:002016-06-17T11:22:17.738-05:00carrot cake pancakes<span style="font-family: "trebuchet ms" , sans-serif;">with cream cheese frosting. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">for breakfast.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
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<a href="https://2.bp.blogspot.com/-MxMq8x2fZ1c/VuSF__udI4I/AAAAAAAAQ9Y/jILd1Zc2jDIceovo_VGFhFQp8PoMD6pJA/s1600/IK_CarrotCakePancakes_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-MxMq8x2fZ1c/VuSF__udI4I/AAAAAAAAQ9Y/jILd1Zc2jDIceovo_VGFhFQp8PoMD6pJA/s640/IK_CarrotCakePancakes_03.jpg" width="456" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;">i mean, does it get any better than that?! </span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-zgsJtH37MzI/VuSFx98EOkI/AAAAAAAAQ9U/_p1f59VY0f4f8T2DKQv0wSzURQMaKX6Ew/s1600/IK_CarrotCakePancakes_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://2.bp.blogspot.com/-zgsJtH37MzI/VuSFx98EOkI/AAAAAAAAQ9U/_p1f59VY0f4f8T2DKQv0wSzURQMaKX6Ew/s640/IK_CarrotCakePancakes_06.jpg" width="456" /></a></div>
<br />
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif;"><a href="http://tarateaspoon.com/2016/03/carrot-cake-pancakes/" target="_blank"><span style="color: orange;">recipe</span></a> for this amazing brunch dish is over on tara teaspoon's blog, <a href="http://tarateaspoon.com/2016/03/carrot-cake-pancakes/" target="_blank"><span style="color: orange;">check it out</span></a>.</span>morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com5tag:blogger.com,1999:blog-2112577839458187948.post-85899121824396224882016-02-12T10:44:00.000-06:002016-06-17T11:22:33.701-05:00a taste of home<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-JBvJLkFVlhw/Vr4KRjWRPMI/AAAAAAAAQ7k/vicYZbbJG3o/s1600/IK_PumpkinBread_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-JBvJLkFVlhw/Vr4KRjWRPMI/AAAAAAAAQ7k/vicYZbbJG3o/s640/IK_PumpkinBread_02.jpg" width="456" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">I’m starting to reach that point in Winter where I’m constantly seeking comfort. Even though it’s been mild compared to years past, it’s still cold. Call me a baby, I don’t care - winter and I aren’t the best of friends.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/--aWiH1znbnE/Vr4KVupOl7I/AAAAAAAAQ7w/c0KaPJA9jg8/s1600/IK_PumpkinBread_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/--aWiH1znbnE/Vr4KVupOl7I/AAAAAAAAQ7w/c0KaPJA9jg8/s640/IK_PumpkinBread_04.jpg" width="426" /></a></div>
<div class="p2">
<br /></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">This recipe is comforting on so many levels. First, carbs. Especially when I can slather butter onto said carbs and eat my feelings. Anyone who knows me knows that this layer of butter wasn’t for a pretty picture. My three favorite food groups are carbs, butter and cream. I blame my mom for raising me on the good stuff.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Speaking of my mom, this is her recipe. It’s the pumpkin bread I grew up on. Living so far from home, I’m instantly transported to my mom’s kitchen and that’s one of my favorite things about the power of food. Sometimes you just need to feel like your mom is hugging you from a far and this recipe is exactly that for me.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">This pumpkin bread is the definition of the dreaded “m” word… MOIST. Ugh. But in this case, It’s a necessary evil. This is the kind of bread that when you pick it up, you know it’s legitimate comfort food because it’s HEAVY. It’s studded with crunchy pecans and while I’m typically team no nuts (did I just type that?!) this is one of those exceptions. It adds a nice texture to the dense yet ultra tender and slightly sticky bread. It’s comfort food but It’s not overly rich or heavy at the same time. You can eat one slice and savor the loaf or do like me and devour a mini loaf all to yourself for breakfast - portion control has never been my strong suit. If you do have that skill, consider making <a href="http://www.theimprovkitchen.com/2011/01/blow-your-mind.html" target="_blank"><span style="color: orange;">pumpkin bread french toast w/ bourbon salted caramel "syrup"</span></a>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">I hope you enjoy my mom’s recipe as much as I do.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
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<a href="https://2.bp.blogspot.com/-JBvJLkFVlhw/Vr4KRjWRPMI/AAAAAAAAQ7k/vicYZbbJG3o/s1600/IK_PumpkinBread_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-JBvJLkFVlhw/Vr4KRjWRPMI/AAAAAAAAQ7k/vicYZbbJG3o/s640/IK_PumpkinBread_02.jpg" width="456" /></a></div>
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<span style="color: orange; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">PUMPKIN BREAD</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">yields 2 large 9”x5” loaves </span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-small;">or 6 small 6”x3” loaves</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>ingredients:</b></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">3 c. sugar</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">1 <span class="s1">½</span> tsp salt</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp cinnamon</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">1 tsp nutmeg</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">3 <span class="s1">½</span> c. flour</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">2 t. baking soda</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">1 c. oil</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><span class="s1">⅔</span> c. water</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">15 oz can pumpkin puree</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">2 tsp vanilla extract</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">4 eggs</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">2/3 c. chopped pecans</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Preheat your oven to 350º F. </span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">In a large bowl, combine the dry ingredients (sugar through baking soda listed above). In a medium bowl, combine wet ingredients (oil through eggs listed above).</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Gently mix the wet ingredients into the dry until combined. Sprinkle in chopped nuts or any add in you like (see improv suggestions below).</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Grease your loaf pans with non-stick cooking spray or a light coating of butter. I like used parchment paper to get perfect pictures of the loaf but the bread will come out of your pan very easily so it’s not necessary. Fill your pans about </span><span style="font-family: "trebuchet ms" , sans-serif;">⅔ of the way full*.</span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">Bake for about 45 minutes until a toothpick comes out clean from the center.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>note: </b></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">you might have a little leftover batter but make sure you’re not overfilling the pans. </span><span style="font-family: "trebuchet ms" , sans-serif;">when in doubt, be a little shy with how much you fill them. there’s nothing worse than the mess of cake/bread batter covering the bottom of your oven.</span></div>
<div class="p2">
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;"><b>improv style:</b></span></div>
<div class="p1">
<span style="font-family: "trebuchet ms" , sans-serif;">this is baking so it’s a little more complicated because you need to keep your wet to dry ratios the same. BUT… you can get creative with add-ins. Not a nut fan? Leave them out or substitute for your favorite nut - walnut, pistachio or even hazelnuts would be fun. </span></div>
<div class="p2">
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<span style="font-family: "trebuchet ms" , sans-serif;">you could add pepitas (shelled pumpkin seeds) for a fun play on pumpkin - sprinkle some over the top too so you get that pretty exterior crunch. bonus, this would probably also make the loaf seem healthier because pepitas are totally health food. similarly, you could try adding sesame seeds on the top before baking or even sunflower seeds (shelled of course). i lovingly call those types of ingredients “bird seed” because, well… it looks like it.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">you could add chocolate chips, dried cherries, cranberries or raisins. or even better, booze soaked raisins. if you did the boozy raisins I would add in an extra tablespoon or so of flour to the mix to compensate for the added moisture. candied ginger more your speed? or any kind of candied fruit? see where i’m going here… the options are endless!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">want to effect the flavah even more? try adding ground cardamom, ginger, nutmeg or all spice to the mix. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">how would you improvise the dish to make it your own?!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com4tag:blogger.com,1999:blog-2112577839458187948.post-2522764875410754162016-01-15T13:13:00.001-06:002016-01-29T11:49:00.753-06:00tip: how to save dried out baguettes<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ZMRsUmmNaXY/Vob4FftrDKI/AAAAAAAAQ4Q/uRSWUgZp4gY/s1600/improvKitchen_breadTip_01.jpg" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZMRsUmmNaXY/Vob4FftrDKI/AAAAAAAAQ4Q/uRSWUgZp4gY/s640/improvKitchen_breadTip_01.jpg" width="512" /></a></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I've bought a baguette and had it turn rock hard more times than I'd like to admit. As someone who hates waste, it killed me throwing them out. And since you all seem to love my bacon hack so much, I thought you might get some use out of this simple kitchen hack too.</span></div>
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">The way I see it is you have two options... resurrect this sucker and make it soft and edible again OR turn it into bread crumbs. The latter might seem more obvious to some of you.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I realized I could do this when I accidentally dropped an english muffin INTO my kitchen sink while cutting it, UGH. It dunked right into a half filled water glass from the night before. While I can't believe I'm admitting this to you, being the waste hater that I am, I pulled it out, gave it a few good shakes to get off as much of the water as I could and I threw that sucker into the toaster anyway. </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I mean... it's not like it went into gross soapy or germy sink contamination. It dropped into my water glass from the night before. Anyway, to my surprise, the english muffin was great and extra fluffy. So the next time my store bought baguette went hard on me, I ran it through the faucet and threw it into some aluminum foil and into a 350º F oven it went. 10 minutes later my baguette came back to life - GENIUS! </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">I find depending on how far gone your baguette is, you may need more or less water - you'll get the sense of it after a few tries. Most of the time if you take some paper towel and completely soak it in water and then lightly ring it out, wrap it around the baguette and completely cover it in aluminum foil, it should do the trick. You have to make sure you completely seal the foil around the bread because it turns into a little sauna for the baguette. Basically you're schvitzing the bread back to life.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">The paper towel is optional. If you don't do that method, you can simply put a few good splashes of water onto the baguette and put it into the aluminum foil by itself (no paper towel). Usually I'll cup my hand under the running faucet, let most of the water run off and splash the baguette by flicking my fingers at it in the foil. Then seal it up nice and tight.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Sometimes the bread will stick to the paper towel or the aluminum foil in a few places - don't panic, just pull it off. And if you add too much water, sometimes the bread can get a little rubbery in the oven. If that's the case, just pop it into the oven uncovered for a few minutes to dry up some of the moisture you added in.</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">If you don't want to heat up your oven, you can do a similar treatment in the microwave (sans foil). I find the microwave alters the texture of the bread a bit - it becomes a little rubbery. But hey, it works in a pinch!</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"><a href="http://2.bp.blogspot.com/-uzf-oBkmu9U/Vob4L27OqvI/AAAAAAAAQ4c/AO0wpgXJl0k/s1600/improvKitchen_breadTip_02.jpg" imageanchor="1"><img border="0" height="640" src="http://2.bp.blogspot.com/-uzf-oBkmu9U/Vob4L27OqvI/AAAAAAAAQ4c/AO0wpgXJl0k/s640/improvKitchen_breadTip_02.jpg" width="512" /></a></span></div>
<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">To make homemade bread crumbs, hack your baguette into manageable pieces for your food processor. I found 2-3" chunks were fine. It doesn't have to be perfect, just saw it/break it any way you can. Crumbs will go flying but they're easy to clean up. </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Give the bread chunks a few good pulses until the crumbs are the size you like. If you find that your bread is still a little soft inside (ie not 100% dried out) that's ok. You can pour your crumbs into a </span><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;"> </span><span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">350º F oven and toast them a few minutes until they're fully dry. If you find your food processor is struggling because that sucker is DRIED OUT, don't fear. Try to help your food processor out a little bit by cutting it into smaller pieces. It will eventually turn to bread crumbs. </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">If you want to get fancy, you can season your breadcrumbs in any way you like. I prefer putting them plain, in an air tight container so that you can use them in a number of dishes - sweet or savory. </span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Do you have any other great kitchen hacks or tricks? Leave them in the comments below. I'd love to hear from you!</span><br />
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<span style="color: #444444; font-family: "trebuchet ms" , sans-serif;">Waste not want not, amiright?!</span>morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com5tag:blogger.com,1999:blog-2112577839458187948.post-91480546281002277782015-12-30T15:11:00.002-06:002015-12-30T15:11:29.229-06:00secret health<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I’m back from a way long overdue hiatus and since we're </span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">coming out of the holidays and the season of indulgence, I thought this was the perfect time to share a bit of healthy new years inspiration with you.</span><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"> 4 ingredient Gluten free sweet potato waffles.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Before I lose you, hear me out... I’m obsessed. Seriously, I couldn’t wait to share this recipe with you.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Some of you are probably rolling your eyes about the gluten free recipe, let me explain! I’ve been trying to eat more clean the past year. I've been working a lot and feeling gross. I knew the one thing I could change was my diet. I’ve felt so much better since making that change. And the best part about it?! I’ve found some seriously amazing recipes that don’t taste like they’re health food.</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">And don't worry, this blog isn't going to change. I still plan on sharing my favorite recipes and latest experiments from my kitchen - healthy, indulgent and sometimes a combo of both. </span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">This new lifestyle still has room for gluten, dairy and all the yummy things, just more sparingly.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">When I first made this waffle, it blew my mind. I can’t shut up about it. You would never know that it has no flour in it, let alone the fact that it’s gluten free. Best part? It’s only FOUR ingredients. FOUR. Ok, 5 if you count the pinch of salt. Who counts salt?! This waffle isn't the super crispy kind, it's more pillowy and cake like. I would swear it had flour in it if I didn't make it myself. It’s really great. Seriously, look at that texture!</span></div>
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">You can prep the sweet potatoes a day or two in advance too. And there’s tons of things you can add to the mix to improvise it and make it your own, see the suggestions at the bottom of the recipe.</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I posted the recipe measurements and process for both a spiralizer and a box grater if you don't have a spiralizer. The pictures are of the shredded waffle but I found the spiralizer a lot more efficient and it makes a prettier waffle.</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">I haven't tried this batter as "pancakes" but if you don't have a waffle maker, that would probably work too.</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">sweet potato waffles</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;"><i><span style="color: #444444;">slightly adapted from </span><a href="http://www.inspiralized.com/2013/10/20/pumpkin-spice-sweet-potato-noodle-waffles-gluten-free/" target="_blank"><span style="color: orange;">inspiralized</span></a></i></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">yields 1 waffle (4 triangles)</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. shredded sweet potatoes, packed </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 egg</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ tsp cinnamon</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tsp vanilla extract</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">coconut oil or nonstick cooking spray</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>garnishes:</b> </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">fresh fruit</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">maple syrup</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">slivered or chopped nuts</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">whipped cream or coconut whipped cream (see, small indulgence)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Peel and shred about 1 medium sweet potato. It should fill a 2 c. measuring cup. Make sure you pack it tight like you would brown sugar. You can also use a spiralizer instead. The spiraled noodles should fill a 2.5 c. measuring cup, just don't pack it tight or you'll break the spirals.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a medium skillet with a lid, heat your pan over medium and add in </span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">½</span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> TBSP coconut oil or cooking spray</span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">. Add in your sweet potato and cover with the lid. After 2-3 minutes, toss your sweet potato so that it cooks slightly on all sides. Cook with the lid for another 2-3 minutes until the sweet potato becomes slightly tender but not fully cooked. Shredded will take less time than spiralized. *The cooking step is necessary, trust me, I tried putting raw sweet potato into my waffle iron and had to deal with the consequences.*</span><br />
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">You can prep your recipe up to this point 1-2 days in advance of making the waffles if you want. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Add cooked sweet potato to a medium bowl and let cool for 5 minutes. While you wait, preheat your waffle iron. Add remaining ingredients to your bowl and stir gently until the mixture is fully combined.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Coat your waffle iron in non stick cooking spray and pour your batter in. Cook based on your waffle irons instructions.</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can use whatever spices you like in these waffles. not a fan of cinnamon? leave it out. i actually hate cinnamon but it works in this waffle. you can use more if you're really into cinnamon. other great spices would be pumpkin pie spice, star anise, cardamom, cloves, or allspice.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you could add in ¼ c. fresh blueberries, raspberries or strawberries into the batter. i’m not really into cooked berries so i prefer to top my waffle with it but go nuts if that’s your thing!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">not a fan of maple syrup? me either. i actually prefer this waffle naked. but you could also top it with butter, jam or even peanut butter or your favorite nut butter.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">i'm never one to turn down whipped cream or if you're being healthier, you could do coconut whipped cream.</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">the next thing i want to try with this batter is adding in almond flour to see if i can get a slightly crunchy texture on the outside. would love to know your improv ideas in the comments below!</span></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com14tag:blogger.com,1999:blog-2112577839458187948.post-70187675328389778412014-11-24T16:21:00.000-06:002014-11-25T11:36:53.935-06:00MAGICAL apple pie<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Have you ever been completely consumed with something? I have quite a few times. Usually over things I’ve eaten and just can’t get out of my head. Almost two years ago I had a pie that blew my mind. I was up at my family’s cabin in Wisconsin. They had purchased a local apple pie from Elegant Farmer to have as dessert one night. Apparently there’s a cult following around these pies and for good reason. WHAT DO THEY PUT IN THESE PIES?! Crack. It has to be crack. Ok, it’s not crack but I’ve seriously never had a pie like this before in my life. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">The way I see it, you’re either team pie or team cake. I’m definitely the former. Sorry cake lovers, give me pie ALL DAY EVERYDAY. And this pie… it has the most unique top crust. It’s what pie dreams are made of. It’s so thick, so crunchy that you literally have to stab it with your fork to break it into bite sized chunks. The first bite fills your mouth with perfectly cooked apples that magically still have all their texture, kissed with caramelized sugar and cinnamon and you bite down on that perfectly crunchy top crust and it’s impossible not to have a moment. A perfect, sublime, apple pie moment. Where your world is changed forever because you never knew apple pie could be like this. It’s a game changer. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">So the next time I made an apple pie, I scoured the inter webs for a copycat recipe. I was pleasantly surprised that not only was there a recipe online, but that Elegant Farmer Apple Pie in a Bag had been on a Throwdown with Bobby Flay. DONE. Made the pie that night. But those sneaky, sneaky buggers didn’t give us all their secrets. Because the pie I made turned out nothing like the pie I ate that chilly fall night in Wisconsin. A few months ago I set out on a mission. I went up to WI for my anniversary and my husband and I brought back an apple pie and I went to town. I did my homework and hit the flour butter game hard. I made over 12 pies, tweaking my filling and top crust until I nailed it. And just to be sure, I made 2 more pies with subtle variations and compared them side by side to the original Elegant Farmer Apple Pie. Yep, we had a 3 pie taste off. We ate so much pie for a few months there. But I was all-in, completely consumed in replicating this pie because I HAD TO HAVE IT. I have to say, I nailed it and even made it slightly better than the original. But that’s just my biased opinion. IT WAS WORTH IT!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Can I be honest with you? Pie crust isn’t something I’ve mastered yet. I can’t wait for the day that I can confidently share with you a fool-proof recipe for pie dough. Until that day though, I have a secret to tell you… this recipe, it doesn’t really matter what type of dough you use for the bottom crust. I used…. shhhhhh, store bought *gasp*. I’ve tried with both frozen and fresh and either work just fine. YOU CANT EVEN TELL. I promise. Because the hero is the top “crust”. Which is more sugar cookie dough than crust, but not as sweet. It’s magic AND easy. So if you, like me haven’t mastered the art of pie dough yet, this pie is for you. Not to mention, it’s the perfect pie for Thanksgiving or any holiday party you’re attending or hosting. I’m not usually one for shortcuts but this bottom crust is the exception. </span></div>
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<a href="http://1.bp.blogspot.com/-2kZ23pC4zxw/VHOrAI2rmyI/AAAAAAAAPYo/cI6r9g-qEWI/s1600/IK_applePieSlice_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-2kZ23pC4zxw/VHOrAI2rmyI/AAAAAAAAPYo/cI6r9g-qEWI/s1600/IK_applePieSlice_01.jpg" height="456" width="640" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Also, don’t be scared but you bake this pie in a brown paper bag. Yes, a brown paper bag at 400º F no less. The first time I made it I stalked the oven because I was sure it would end in me burning down my kitchen. Much to my surprise, it didn’t. The bag makes the texture of the apples magical and somehow the top crust still gets golden and beautifully browned. Don’t question it, just follow the recipe and be pleasantly surprised. If that wasn’t enough, I even went the extra mile and figured out how to make a small apple pie if you, like me can’t be controlled when delicious sweets are around. This recipe scales down to a 7” pie too which feeds 4 people obnoxiously or 6 people sensibly. Or… serves you & your boo dessert 2 nights in a row, that’s how I roll. Just halve the ingredients and that 9” pie becomes a small 7” pie. It doesn’t seem like 2” makes a big difference or that 2” should be half the amount of ingredients but it works. Don’t ask me how, it just does. Kind of like that brown bag thing.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I hope you guys have an amazing Thanksgiving filled with friends, family and all the ones you love. Oh, and this pie. Because it will be your new favorite apple pie, I just know it!</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">apple pie in a bag</span></div>
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<span style="font-size: xx-small;"><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">adapted from </span><a href="http://worldwidewardcookbook.blogspot.com/2011/12/apple-pie-recipe.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank"><span style="color: orange;">worldwide ward cookbook</span></a></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">yields 9” pie</span><br />
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">ingredients:</span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">9” bottom crust (frozen, store bought or homemade)</span></span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">top “crust”:</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. flour</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. butter, softened</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">pinch salt</span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">filling:</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 c. granny smith apples, peeled & sliced (about 4-5 apples)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 c .honeycrisp apples, peeled & sliced (about 4-5 apples)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">3 TBSP flour</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 TBSP lemon juice</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp cinnamon</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tsp vanilla extract</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">pinch salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Preheat oven to 400º F. In the meantime, start by assembling your top crust. Combine all ingredients into a mixer with the paddle attachment. If you don’t have a stand mixer, you can do this with electric beaters. Give the mixture a few minutes to come together. At first it will look a bit dry but after about 2 minutes in the mixer. </span></div>
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<a href="http://4.bp.blogspot.com/-7OPqyHIS1mY/VHOtv-JpncI/AAAAAAAAPZI/Mg5XHtmr2Gw/s1600/IK_Topping_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7OPqyHIS1mY/VHOtv-JpncI/AAAAAAAAPZI/Mg5XHtmr2Gw/s1600/IK_Topping_01.jpg" height="640" width="426" /></a></div>
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">But it will come together like a soft dough, sort of like a sugar cookie dough. Set aside and begin to prep your filling.</span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<a href="http://3.bp.blogspot.com/-rajqLozJIj0/VHOtv2KbzKI/AAAAAAAAPZE/mRkQOvWtD7I/s1600/IK_Topping_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rajqLozJIj0/VHOtv2KbzKI/AAAAAAAAPZE/mRkQOvWtD7I/s1600/IK_Topping_02.jpg" height="640" width="426" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I like to use an apple slicer peeler corer but if you don’t have one a peeler and knife will work just fine. I like to slice the apples about <span class="s1">¼</span>” thick and halve the slices so you have long, stackable slices. I find it gives the best texture when eating the pie. Cut your apples however you prefer, really it’s all about preference. Once the apples are sliced, add the remaining filling ingredients. Stir to combine and let sit about 5 minutes.</span></div>
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<a href="http://3.bp.blogspot.com/-gu3zmyuPu08/VHOtwlWFO5I/AAAAAAAAPZU/M6AkLGejgyA/s1600/IK_pieShell_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-gu3zmyuPu08/VHOtwlWFO5I/AAAAAAAAPZU/M6AkLGejgyA/s1600/IK_pieShell_02.jpg" height="640" width="640" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Grab your bottom pie crust. It really doesn’t matter if you use your favorite recipe, a frozen or fresh store bought version. The hero of this pie is the top crust. Pour your apple mixture in the bottom of the pie shell and spread into an even layer. It should be heaping over the top. Grab about half of the top crust mixture and work it with your hands to flatten it out a bit. Place on top of the pie and do the same with the other half of the dough. Spread it around with your hands so that you completely cover the apples and bottom crust. It’s really easy to manipulate the top crust mixture. Just pull it, spread it around. It’s not something you have to be gentle with so don’t be scared. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Place pie in a large brown paper bag. Fold the opening closed. If you can’t get it to stay down, feel free to staple it shut. I find that just folding it a few times and tucking it in the bottom works just fine. Place on a large baking sheet and put in a 400º F oven for 1 hour 20 minutes. Make sure the bag isn’t touching the sides of the oven. Once the pie is done baking, pull it out of the oven and immediately cut open the top of the bag. Be careful not to burn yourself on the steam as you do this. I usually take a paring knife and cut a circle shape at the top and rip it away from the pie. Let it come to room temperature and then place in the fridge until ready to eat. </span></div>
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<a href="http://1.bp.blogspot.com/-yd1Z61nN9k8/VHOtvsrVkCI/AAAAAAAAPZA/kBK5SP_CaGU/s1600/IK_pieInBag.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yd1Z61nN9k8/VHOtvsrVkCI/AAAAAAAAPZA/kBK5SP_CaGU/s1600/IK_pieInBag.jpg" height="640" width="640" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I find this pie is good warm but it’s excellent chilled. By refrigerating the pie, the top crust gets extra hard and crunchy which is what makes this recipe so unique. To make a 7” pie cut the ingredients in half.</span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">improv style:</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">i call for a combo of granny smith & honeycrisp apples but i’ve made this with a different variety. use what you have on hand or what’s available in your grocery store. stay clear from apples that don’t bake well like red & golden delicious. stick to a firmer, more tart apple.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">sometimes i like to add </span><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-caramel-sauce.html" target="_blank"><span style="color: orange;">salted bourbon caramel sauce</span></a><span style="color: #444444;"> in the filling. i highly recommend trying that sometime too! start with </span><span class="s1" style="color: #444444;">¼</span><span style="color: #444444;"> c. and see how it turns out. you can always drizzle extra over the top. or try adding in 1-2 TBSP bourbon to the apple filling. bourbon just makes everything taste better, amiright?!</span></span></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com22tag:blogger.com,1999:blog-2112577839458187948.post-78893807917656935432014-06-25T13:48:00.002-05:002014-06-25T13:48:55.121-05:00carrot risotto<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="http://1.bp.blogspot.com/-r2DHTHx-axo/U6dd_zRq40I/AAAAAAAAM-I/rNj3g4bZnyA/s1600/improvKithen_carrotRisotto_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-r2DHTHx-axo/U6dd_zRq40I/AAAAAAAAM-I/rNj3g4bZnyA/s1600/improvKithen_carrotRisotto_03.jpg" height="640" width="456" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">i’m going to keep this short and sweet because you need to stop everything you’re doing and go buy LOTS of carrots to make this recipe ASAP. i’ve discovered loads of great recipes on Food 52 lately, this being one of them. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">my favorite thing about this risotto is that although it’s a hearty dish, it somehow feels light and totally seasonally appropriate. i shot this recipe back in april and intended to share it with you as a vegetarian easter dinner idea. yeah… work has been keeping me pretty busy lately - sorry about that! mostly sorry because i’ve kept this recipe from you for so long. </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">we roast, caramelize, puree and shred the carrots first. the recipe might seem like a lot of work for risotto but by doing the carrots 4 ways, you get a rich, full-bodied carrot flavor. it's worth every step and then some. </span><br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">carrot risotto</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;">adapted from katherine martinelli via <a href="http://food52.com/recipes/9872-risotto-with-carrots-four-ways" target="_blank"><span style="color: orange;">food 52</span></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 6 servings</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">7 carrots</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp. sugar</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp. salt</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 TBSP butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 c. arborio rice</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ c. dry white wine</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 TBSP butter</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 onion, diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 garlic cloves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">4 oz mascarpone</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ c. grated parmesan cheese</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">34 oz vegetable stock</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">preheat oven to 375º F. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">slice 4 of the carrots into thin, even rounds. divide them in half - try to keep the smaller ones together and the larger ones together. it will help with even baking. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">caramelize the smaller rounds in a medium sized skillet over medium-low heat. melt the butter and add in the carrots sugar and salt. give them a gentle stir and watch them closely. once they’re golden on one side, flip them over and cook. it will take about 10 - 15 minutes. place them on a paper towel to cool. if any of the pieces get slightly overdone, that’s ok. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">roast the other half of the carrot rounds on a baking sheet drizzled with olive oil. sprinkle them with a pinch of salt and pop them in the oven for 15 - 20 minutes until tender and golden. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">shred 2 of the carrots on the large grate of a cheese grater and set aside. chop the remaining carrot into small pieces and cook in a small sauce pan with 1c. water. boil until they’re soft & can be mashed into a carrot puree. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">put the chicken stock into a stockpot and heat over medium-low. coat the bottom of a large pan with a drizzle of olive oil. add the onion and cook until slightly translucent. add in the shredded carrots & and cook for 3 more minutes. add in the rice and smashed garlic cloves. cook for 1 minute and then pour in the wine. stir for 1 minute and then add in the carrot puree & 1 ladle of vegetable stock. stir continuously adding in a ladle of broth as it gets absorbed by the rice. the rice will be finished when it’s al dente & the liquid is absorbed & no longer soupy. add in the roasted carrots & half of the caramelized carrots, parmesan and mascarpone cheese. garnish with remaining caramelized carrots. </span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">you can use chicken stock if you don’t have vegetable stock. you can omit the white wine and add in extra stock instead. i like the flavor the wine gives it - i use kendal jackson chardonnay because i love the buttery richness that an oaky chardonnay gives the dish. you could also use a sauvignon blanc or pinot grigio. </span><br />
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<a href="http://3.bp.blogspot.com/-r9NpHg6hUso/U6dd_q2fSTI/AAAAAAAAM-Q/T4bgrAK9YPY/s1600/improvKithen_carrotRisotto_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-r9NpHg6hUso/U6dd_q2fSTI/AAAAAAAAM-Q/T4bgrAK9YPY/s1600/improvKithen_carrotRisotto_02.jpg" height="640" width="640" /></a></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com7tag:blogger.com,1999:blog-2112577839458187948.post-43348841979216039492014-04-18T13:47:00.000-05:002014-04-18T14:00:33.119-05:00deviled tiramisu egg<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-p5rXteOvMZA/U1CahCorqTI/AAAAAAAALqM/BCAmONu28ys/s1600/improvKitchen_tiramisuDeviledEggs_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/-p5rXteOvMZA/U1CahCorqTI/AAAAAAAALqM/BCAmONu28ys/s1600/improvKitchen_tiramisuDeviledEggs_02.jpg" height="640" width="457" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I know it sounds crazy, but hear me out. Remember yesterday's post about<span style="color: orange;"> </span><a href="http://theimprovkitchen.blogspot.com/2014/04/deviled-jalapeno-popper-egg.html" target="_blank"><span style="color: orange;">jalapeno popper deviled eggs</span></a> when I said I was going to make you a little uncomfortable?! Let's talk about sweet deviled eggs. If you think about it, a lot of desserts start with eggs. Custards are made with egg yolks and well, the whites don't really taste like anything. I loved the juxtaposition of doing sweet and savory deviled eggs for an easter menu. It's playful, fun and something that will at least get everyone at the table talking. Be brave, they actually do taste delicious! Even my husband thought I was crazy… until he tried it. </span><br />
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<a href="http://2.bp.blogspot.com/-cCxZxgCO8cQ/U1Caga3ZI2I/AAAAAAAALqE/zLbeicoKXHg/s1600/improvKitchen_tiramisuDeviledEggs_01.jpg" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-cCxZxgCO8cQ/U1Caga3ZI2I/AAAAAAAALqE/zLbeicoKXHg/s1600/improvKitchen_tiramisuDeviledEggs_01.jpg" height="640" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Tiramisu is one of my all time favorite desserts when it's done right. There are lots of bad ones out there. But a good one, a good one will comfort the soul with creamy, subtly espresso & chocolatey goodness. I worked on <a href="http://theimprovkitchen.blogspot.com/2011/04/tiramosu.html" target="_blank"><span style="color: orange;">my recipe</span></a> for 6 months after I got back from living in Rome before I got my recipe just riiiiiighhhhttttt. I applied similar thoughts to this deviled egg recipe.</span></div>
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<a href="http://1.bp.blogspot.com/-qUaTNqSOCIw/U1Cah7fMl-I/AAAAAAAALqY/RBcF2Oig1Ro/s1600/improvKitchen_tiramisuDeviledEggs_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-qUaTNqSOCIw/U1Cah7fMl-I/AAAAAAAALqY/RBcF2Oig1Ro/s1600/improvKitchen_tiramisuDeviledEggs_04.jpg" height="640" width="456" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Be bold, try something outside of your comfort zone. Besides, I made the recipe to yield 4 servings so anyone feeling slightly adventurous could try it without too much commitment.</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">tiramisu deviled eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 4 servings</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 hardboiled eggs</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 TBSP mascarpone cheese, room temperature</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tsp espresso powder</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp honey</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 TBSP heavy whipping cream (then whip it into whipped cream)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp heavy whipping cream (this one stays liquid)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 tsp dark rum</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 tsp cocoa powder, garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 lady finger, crumbled (optional garnish)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cut your eggs in half and scoop out the yolks into a small bowl. Mash them up good with a fork until they're fluffy and in tiny crumbs. Add in the mascarpone, espresso powder, honey, rum, and heavy whipping cream (the liquid one). In a medium shaped bowl whip up the 3 TBSP heavy whipping cream until it's light and fluffy. Gently fold half of the whipped cream mixture into your small bowl. Once incorporated, fold the remaining whipping cream. This helps give it a nice texture and consistency. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Give your egg whites a light dusting with the cocoa powder and pipe or spoon your filling into the whites. Top with lady finger crumbs for a nice little crunch and texture variation. I didn't do this but after taste testing realized that would have been the perfect addition. Leave this step off until right before serving.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">there are so many ways to switch this up! serving to kiddos and want to leave out the rum? No problem, substitute with heavy whipping cream. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">don't want to buy a pack of lady fingers just to garnish? use any type of vanilla cookie (think vanilla wafer) or even gram cracker crumbs for the same affect. Amaretti cookies would be great too if you have them!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">you can substitute the rum for light rum, kahula, or amaretto instead. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">no espresso powder? you could play with using super fine coffee grounds or even liquid espresso. just be careful if you're using liquid. it could make the mixture runny. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">i like a thicker filling for deviled eggs. they make prettier presentation but i also really like the consistency. if you're on team runny, add more liquid to the mix! </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">don't let a distaste for tiramisu stop you from making sweet deviled eggs. think of the possibilities! you could do my <a href="http://theimprovkitchen.blogspot.com/2011/08/lemons-italy.html" target="_blank"><span style="color: orange;">raspberry lemon tiramisu</span></a> with limoncello and raspberry chunks instead of coffee & chocolate. or, ooh, oooh! strawberry cheesecake anyone?!</span></div>
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<a href="http://2.bp.blogspot.com/-GmwzX_Hvov8/U1CagZ8lyfI/AAAAAAAALqA/f7iSC7agZLY/s1600/improvKitchen_tiramisuDeviledEggs_03.jpg" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GmwzX_Hvov8/U1CagZ8lyfI/AAAAAAAALqA/f7iSC7agZLY/s1600/improvKitchen_tiramisuDeviledEggs_03.jpg" height="640" width="640" /></a></div>
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<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com7tag:blogger.com,1999:blog-2112577839458187948.post-4337223334959226482014-04-17T19:02:00.000-05:002014-04-17T19:02:08.446-05:00deviled jalapeno popper egg<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-wiV28ovtf_s/U09ff50IB1I/AAAAAAAALnc/kz8bONTQWJc/s1600/improvKitchen_deviledJalapenoPopper_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/-wiV28ovtf_s/U09ff50IB1I/AAAAAAAALnc/kz8bONTQWJc/s1600/improvKitchen_deviledJalapenoPopper_03.jpg" height="640" width="456" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Easter is one of my favorite holidays for one reason, ham. I could eat my weight in that porky goodness. The sides are good, and it's always fun to spend time with my family but let's be honest, it's really about HAM.</span></div>
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<a href="http://1.bp.blogspot.com/-v-Pjp1KbrdM/U09fe_8LI6I/AAAAAAAALnQ/IqOUNm1GXtQ/s1600/improvKitchen_deviledJalapenoPopper_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="http://1.bp.blogspot.com/-v-Pjp1KbrdM/U09fe_8LI6I/AAAAAAAALnQ/IqOUNm1GXtQ/s1600/improvKitchen_deviledJalapenoPopper_02.jpg" height="640" width="640" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Except now we're going to talk about non ham things. I love deviled eggs. Not quite as much as ham but they're up there. Last year I shared with you my family's <span style="color: orange;"><a href="http://theimprovkitchen.blogspot.com/2012/04/classic.html" target="_blank"><span style="color: orange;">classic deviled egg recipe.</span></a> </span>Deviled eggs are really the perfect canvas to shake things up and improvise. This year I got a little weird with it - in the best possible way. For those of you looking to shake things up a bit I created 2 deviled egg variations. One might scare you. I'll get to that post tomorrow. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Let's temper the water a bit first with jalapeño popper deviled eggs. Who doesn't love a cream cheesy roasted jalapeño that's breaded and deep fried?! These deviled eggs were inspired by that. And no need to bust out the deep frier. Unless you want to do some sort of scottish egg version of a deviled jalapeño popper egg… that's an idea for another day. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">These are really simple and I created the recipe in a small enough batch for those willing to try something new but might want to do a few different versions for your guests. Oh and if you struggle peeling hardboiled eggs like I do, check out this <a href="http://www.foodandwine.com/blogs/2014/4/14/how-to-peel-hard-boiled-eggs-with-a-spoon?xid=DISH041714HowToMakeQuickWork" target="_blank"><span style="color: orange;">tip</span></a> I stumbled upon from Food & Wine today. I'm going to try it next time.</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">deviled jalapeño popper egg</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 6 servings</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 hardboiled eggs </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 TBSP cream cheese, room temperature (about 1" from an 8 oz brick)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">½ tse pickled jalapeños, diced</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">fresh jalapeño slices, optional garnish</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">peel and half your eggs. scoop the yolks into a bowl and mash them really well with a fork. you want them to be like little crumbs. add in the ingredients and give it a good mix until everything is incorporated and smooth.</span></div>
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<br />
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<span style="font-family: Trebuchet MS, sans-serif;">i like to pipe the filling into bags because it makes a nice presentation but you can scoop them into the egg whites with a spoon too. i cut paper thin slices of fresh jalapeño for a bit of crunch and it looks really nice. i'm not a big fan of super spicy and the paper thin slices were perfect. </span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">big spicy fan? add in some hot sauce, garnish with cayenne pepper or one of my fav's, tapatio sauce.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">no meat?! bacon, duh! there's always room for bacon. wether you chop it up into little bits OR you take a 1" piece and use it as a garnish, you can't go wrong.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">no cream cheese? you could do a mix of sour cream and shredded cheddar. pickled jalapeños come in spicy or mild. i used spicy but either works perfect depending on your preferences. no pickled jalapeños? use fresh! you could even roast fresh ones which would add a nice depth of flavor. </span></div>
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<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com12tag:blogger.com,1999:blog-2112577839458187948.post-80588914977336047882014-04-02T11:50:00.000-05:002014-04-02T11:50:38.150-05:00green smoothies round 2<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-0qPJyG8oFM8/Uztr-XrNKkI/AAAAAAAALcY/33do-7_ZWzY/s1600/improvKitchen_greenSmoothie_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0qPJyG8oFM8/Uztr-XrNKkI/AAAAAAAALcY/33do-7_ZWzY/s1600/improvKitchen_greenSmoothie_01.jpg" height="640" width="456" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Where did the last 3 months go? I swear it was just the holidays and the next thing I know, BAM, it’s Spring. How has it been so long since I’ve posted?! You probably thought I’ve abandoned you, right? I promise I haven’t. This Winter in Chicago has just been so… COLD. And I’ve been so busy and tired and and I’ve had great intentions of sharing what I’ve been up to in the kitchen with you guys. I just never got around to testing, shooting and writing all of the thoughts in this crazy head of mine. Plus, polar vortex. No human should ever have to experience -40º F let alone 3 different times!!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Just because the sun is out longer during the day doesn’t mean that 36º is Spring, Chicago. Lets close our eyes and pretend that Spring has sprung, for reals. Or maybe you’re already in Spring mode because you don’t live in one of these crazy states with freak cold weather. Did I really just rant about the weather for 2 paragraphs?! I promise I’m not usually that person… </span></div>
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<a href="http://2.bp.blogspot.com/-ywOXinkke4A/UztsIU_EiXI/AAAAAAAALcg/l2c37TyXcVo/s1600/improvKitchen_greenSmoothie_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ywOXinkke4A/UztsIU_EiXI/AAAAAAAALcg/l2c37TyXcVo/s1600/improvKitchen_greenSmoothie_03.jpg" height="400" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Lets talk about feel good things. Like cats, new shoes, lipstick and green smoothies. Green smoothies?! Ever since I discovered them over 2 years ago, I’ve been making one for breakfast almost every morning. It’s a natural boost of energy and such a great way to start the day. I’m always looking for new combinations of ingredients to keep from getting bored. My latest favorite is a bit more “advanced”. I say that because when I first started making <a href="http://theimprovkitchen.blogspot.com/2012/05/green-machine.html" target="_blank"><span style="color: orange;">green smoothies</span></a> I used unsweetened almond milk and was heavy on the fruit. Eventually you get more and more used to the bright and fresh flavors of the greens and begin to crave it. There’s lots of ways to tweak this recipe to cater to whatever level green smoothie drinker you are - novice to advanced. </span></div>
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<a href="http://1.bp.blogspot.com/-dpXZwDW7eyo/UztsOflGjYI/AAAAAAAALcw/ydf8DN1FoXk/s1600/improvKitchen_greenSmoothie_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dpXZwDW7eyo/UztsOflGjYI/AAAAAAAALcw/ydf8DN1FoXk/s1600/improvKitchen_greenSmoothie_02.jpg" height="640" width="456" /></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">green smoothie</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 1 serving</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">ingredients:</b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 stalk dinosaur kale</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 c. leafy greens (spinach, red leaf lettuce, romaine, etc…)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2 limes, juice + pulp</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1” ginger, peeled & roughly chopped</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3” cucumber (skin on)</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">3 mint leaves</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 green apple</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">1 c. brewed green tea, chilled</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Place all your ingredients in a blender (starting with the kale and ending with the iced tea) and blend on the highest setting for 1 - 2 minutes. Add more tea or water as needed to reach your desired consistency. </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">i like the balance that the green apple gives but if you don’t have green apples, you could use any apple you have on hand. no kale? you can add a little bit more leafy greens or just leave it out. no brewed tea? just use water!</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">more of a beginner? leave out the kale and stick to spinach. you can do 1 - 2 apples to amplify the sweetness too. if you’re going to use almond milk i would consider leaving out the cucumber as it might be a weird flavor combo.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">finally, you can add in your favorite bonus heath food too! think chia seeds, flax, hemp, etc… </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">*note, i'm not usually a mint fan but in this recipe, it's subtle and very balanced. if you're like me, give this mint recipe a try.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">**curious about what blender to use and my first discovery of green smoothies? check out the post <a href="http://theimprovkitchen.blogspot.com/2012/05/green-machine.html" target="_blank"><span style="color: orange;">here</span></a>. yes, my kitchenaid blender is still going strong 2+ years!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com41tag:blogger.com,1999:blog-2112577839458187948.post-22700131056416769922013-12-22T21:09:00.000-06:002014-02-23T14:38:50.495-06:00holiday leftovers part 3<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Remember when I said my family always makes WAYYYY too much food?! Well, it's so true. One year I found myself making dinner for 18 when I was only serving 6 people. I had a mountain of leftover mashed potatoes and after 4 nights in a row of reheating the leftovers, I had enough leftover mashed for a lifetime. Ok, lets be real, more like a few weeks but you get my point... I found myself with a ton of mashed potatoes and I couldn't even think about eating anymore. That's when it hit me. GNOCCHI made from the leftover mashed potatoes. Something that felt completely different from the original dish but used up the remaining leftovers. If you, like me, find yourself with an excess of mashed potatoes and don't fee like reheating them, you have to try this. Leftover mashed potatoes are always so dry and gross anyway. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">This is the type of recipe that will vary depending on how you make your mashed potatoes. Use it as a guide but know that you might have to adjust the amount of flower depending on how wet or dry your leftover potatoes are. There's nothing worse than a super gummy or heavy gnocchi. </span><br />
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<a href="http://2.bp.blogspot.com/-zQGC8dPU4go/Ureoj36gr-I/AAAAAAAAJzw/NvBIHpb8_wM/s1600/improvKitchen_mashedpotatognocchi_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zQGC8dPU4go/Ureoj36gr-I/AAAAAAAAJzw/NvBIHpb8_wM/s320/improvKitchen_mashedpotatognocchi_06.jpg" height="640" width="426" /></a></div>
<span style="color: orange; font-family: 'Trebuchet MS', sans-serif; font-size: x-large; text-align: center;">gnocchi from leftover mashed potatoes</span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">makes about 180 gnocchi (enough for 4 generous servings)</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. leftover mashed potatoes</span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 egg, beaten</span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 ½ c. flour (more or less depending on consistency)</span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">¼ c. grated parmesan</span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">salt to taste</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Start by sprinkling a large work space with a dusting of flour. If there are any beads of water surrounding your leftover mashed potatoes, pat them dry with a paper towel. Put your leftover mashed potatoes through a potato ricer or food mill, letting the pieces fall in a thin, rectangular shape in the middle of your work space. This will remove any lumps and skin that might have been in the mashed potatoes and will fluff them up resulting in a lighter gnocchi. If you don't have one of these, just do your best to fluff it with a fork. You'll sacrifice texture a little bit but it will still turn out. Pour your beaten egg over the mashed potatoes & sprinkle with 1 c. of the flour to start & the parmesan cheese + salt. Depending on how wet or dry your potatoes are, the amount of flour you'll need will vary.</span><br />
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<a href="http://1.bp.blogspot.com/-lf_U8x3Xg50/UreohHlMuGI/AAAAAAAAJzI/Fd2PyWGOVxE/s1600/improvKitchen_mashedpotatognocchi_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lf_U8x3Xg50/UreohHlMuGI/AAAAAAAAJzI/Fd2PyWGOVxE/s320/improvKitchen_mashedpotatognocchi_02.jpg" height="320" width="320" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Start to mix the dough together with your hands like you would any bread or pasta. Be gentle but make sure it's well incorporated. Sprinkle with more flour, as needed until the dough comes together and isn't too sticky to the touch. It shouldn't feel too fragile (like it won't stick together) but it definitely shouldn't be tough. It will be slightly elastic as you're kneading it. When the dough is the right consistency, divide it into 4 equal parts. Roll each section into a long, thin snake. Cut about 1 cm thick pieces. This will become your little gnocchi. On the back of a fork, gently roll the dough, creating little ridges in the gnocchi. This is an important step because this is what makes the pasta stick to the dumpling! Toss onto a lightly floured baking sheet and repeat. Turn up the Beyonce and get in your zone... if you're into that sort of thing.</span><br />
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<a href="http://1.bp.blogspot.com/-e8XLzVglzuQ/Ureoi9RSaUI/AAAAAAAAJzg/sqfycUbhaWs/s1600/improvKitchen_mashedpotatognocchi_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-e8XLzVglzuQ/Ureoi9RSaUI/AAAAAAAAJzg/sqfycUbhaWs/s320/improvKitchen_mashedpotatognocchi_05.jpg" height="320" width="320" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a large pot of boiling water, toss about 20 gnocchi in at a time. You'll know they're done when the rise to the surface. Scoop them out with a slotted spoon and place on a baking sheet lined with parchment paper or into a pan with your favorite sauce. Keep cooking them a few at a time until you've made your way through the batch. If you're not ready to make the gnocchi, you can freeze them uncooked on a baking sheet for a few hours. You can then transfer them into a plastic bag and keep them in the freezer for up to 3 months. Or you can cook them and lightly toss them in olive oil to keep them from sticking. This will make the sauce not stick to them as well but it will work just fine if you're feeling a strong urge to cook them immediately. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can make these with leftover roasted potatoes or even roasted sweet potatoes. you could even add in some roasted garlic for a twist on flavor. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">i like to serve them with all sorts of different sauces. i did a vodka sauce with mascarpone but brown butter and sage, fresh pesto, or even baked with alfredo sauce are all great ways to do it. </span><br />
<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com29tag:blogger.com,1999:blog-2112577839458187948.post-82272461239665779112013-12-19T13:34:00.000-06:002014-04-03T10:26:19.405-05:00holiday leftovers part 2<div class="p1">
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<a href="http://2.bp.blogspot.com/-jha8zcvrHVY/UrI3tD7GVMI/AAAAAAAAJmk/X5k4yb-qCKw/s1600/improvKitchen_applealmondbreadpudding_03-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-jha8zcvrHVY/UrI3tD7GVMI/AAAAAAAAJmk/X5k4yb-qCKw/s320/improvKitchen_applealmondbreadpudding_03-2.jpg" height="400" width="400" /></a></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Stop everything you're doing and make this recipe, like NOW. It's that good.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">One can never have enough bread, right?! Until you have too much bread and it goes stale. This happens to me all the time. In my family we live by one motto… NEVER, and I mean never leave people wanting more. I get this from my mamma who doesn't know how to cook for anything less than what she calls an army. This usually means that we have tons of leftovers and yes, tons of leftover bread which gets stale quickly. I just so happen to know the best way to put that stale bread to good use and I'm not talking about being wasteful and throwing it in the trash…</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Bread pudding has a special place in my heart. My sister and I usually go on a date to a local brewery to catch up every now and then. It started when I was in college and she missed me and has continued through the years now that I live in another state. When she met my now husband for the first time, my family took him to that restaurant. She raved to him about how great the bread pudding was (which it is). She ordered one for herself and when he asked to share it with her, she said no way, get your own! Hahaha, love my family and our healthy appetites. Long story short, the bread pudding easily leaves 4 adults happy and satisfied. She'll never live it down! </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In my family, we LOVE bread pudding. So much so that when I got married in September, we served bread pudding instead of cake at our wedding. When I bought 1 too many loaves of bread for a holiday get together I knew exactly what I was going to do with that leftover loaf - re-create the bread pudding we served at our wedding. You know the saying that food tastes better when it's cooked with love?! This is by far THE BEST bread pudding I've ever had or made. I'll stop talking now and let you get into it...</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">The Apple State Meets the Big Apple Bread Pudding with Salted Bourbon Caramel Sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;"><span style="color: #444444;">adapted from </span><a href="http://gildedfork.com/caramelized-apple-bread-pudding/"><span style="color: orange;">the gilded fork</span></a></span><br />
<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 10 - 12 healthy servings</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients for the bread pudding:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 honey crisp apples, peeled cored & diced</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">¼</span> c. butter</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 vanilla bean</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s2">⅓</span> c. brown sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 loaf bread (brioche, challah or country white), in 1" cubes ~8 c. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1½ c. whole milk</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1½ c. heavy cream</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp almond extract</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ tsp salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp cinnamon</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. brown sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 eggs + 3 egg yolks</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. almond slices</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b style="color: #444444;">recipe: </b><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-caramel-sauce.html"><span style="color: orange;"><b>Salted Bourbon Caramel Sauce</b></span></a></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">caramel can be made up to a week in advance. Otherwise, make it while the bread pudding bakes!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>To make the bread pudding: </b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Preheat oven to 350º F. Cut bread into 1" cubes and lay out on a baking sheet. Slightly toast the bread in the oven if it's not stale already. This will help it absorb the custard better. Pull out and let them cool while you do the rest…</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a medium sized skillet, cook apples, butter, vanilla bean split length wise with the seeds scraped into the pot, salt and the brown sugar. You want the sugar to dissolve and the apple juices to get nice and thick. This will take about 15 - 20 min.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">While the apples cook, heat the milk & heavy cream in a medium sized sauce pan. You want to bring it to a soft boil and then shut the heat off. In a large mixing bowl, whisk the eggs, sugar, cinnamon, salt & extract together. Slowly ladle a small amount of the cream into the egg mixture to temper it. You want to incorporate the hot cream into the egg mixture so that the eggs thicken but don't cook. Slowly while whisking, drizzle in the remaining cream. Add in ½ c. of the almond slicess and your slightly toasted bread cubes to the bowl. Give it a good, aggressive stir for about 2 - 3 minutes. You want all of the cubes coated in the custard mixture and you want to break up some of the cubes. I've found this is what gives you the good bread pudding texture. Let mixture sit for 30 - 60 minutes until it fully absorbs the custard into the bread.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Butter or non-stick spray a 9x9 baking dish. Dump bread pudding mixture into dish, smushing (totally an official word) the mixture into the pan so it all fits. If you don't have a 9x9, you can use a smaller pan and put the extra mixture into individual ramekins or bake it in two smaller dishes. Sprinkle the top with the remaining ½ c. almond slices. Bake for about 45 minutes until it's slightly puffed and golden brown on top.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Serve warm with caramel sauce on top OR, chill in the refrigerator 4 hours and serve cold with caramel sauce. It's good both ways. So, so good. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">bread pudding is essentially a blank canvas. the only things you need are the custard & bread. all the extras (i.e. spices, apples, nuts…) are just the flavor components. i did almond apple but you could do apple + pecan with a bit of rum. OR you could do dried fruits rehydrated in liquor or juice. pick your favorites… pear with some orange zest and walnuts or maybe dried cherries and chocolate chunks is more your fancy. any way you role, just make sure you keep the ratios for the liquid and dry fairly similar to this base. egg nog instead of the whole milk would be a really fun and festive interpretation. ooh, ooh... do that with rum! hello holiday leftovers being put to REALLY good use!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">if you want to keep the same flavors but don't have almond extract, you could do amaretto in it's place. any kind of baking apple will work, granny smith, braeburn, gala fuji or empire. play with spices and zests... there's so many ways to completely change the flavor! lemon, orange or grapefruit zest is a great place to start. cinnamon is standard but what about star anise or cardamom for an indian inspired flavor?! steeping your cream with tea would be another way to infuse a different flavor into the bread pudding. the options are endless!!</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">have a bunch of leftover dinner rolls? as long as they're not savory in the sense of garlic or have weird toppings baked into it, you can use the bread! If it's a crustier bread you might need more of the custard base to soften it up. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can serve it with a caramel sauce, maybe add rum instead of bourbon? or maybe a creme anglaise is more your fancy? either way, there's so many things you can top it with... like ice cream or whipped cream!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com22tag:blogger.com,1999:blog-2112577839458187948.post-8647150786329062002013-12-18T14:48:00.000-06:002013-12-18T14:58:23.766-06:00holiday leftovers part 1<div class="p1">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">The holidays are in FULL swing and I couldn't be more excited about it. It's a great excuse to get together with friends, family and everyone who's special in your life. Holidays come with a lot of excess and leftovers. Which in my book is an exciting thing because it means I get experimental in my kitchen on new ways to improvise dishes. This week I'm going to share a few ideas of things you can do with all those random leftovers in the house. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">First up, a winter sangria. Nothing is more festive than a holiday cocktail, amiright?! I'm a huge fan of sangria so this drink is inspired by the Spanish classic. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Is it just my family or do you guys buy a bag of fresh cranberries every year and forget about it in the back of the refrigerator?! This happens without fail EVERY year. I decided to put those bad boys to good use since once again, they were forgotten about. I always like to have a bottle of Martinelli's Sparkling cider for the kiddos but that usually leaves me with an almost full bottle of cider at the end of the night - they just don't drink that much… or maybe they're too little to drink that much. Either way, I made it work in my favor! That plus leftover wine from the evening come together to make this super simple sangria. Leftover rosemary from that roasted turkey?! Yep, we're using everything here! Who's thirsty?</span></div>
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<span style="color: orange; font-family: 'Trebuchet MS', sans-serif; font-size: x-large; text-align: center;">Winter Sangria</span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">Yields 4 servings**</span></div>
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<b style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">ingredients:</b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. fresh cranberries</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 - 3 TBSP rosemary simple syrup</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. sparkling cider</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. white wine (pinot grigio or sauvignon blanc are my favs)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 honey crisp apple, sliced or diced</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>rosemary simple syrup:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">¼</span> c. water</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">¼</span> c. sugar </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">3" piece of rosemary</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>To make the simple syrup:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Combine all ingredients in a small sauce pan and cook over medium high heat until sugar is dissolved. Set aside to cool. This can be made a week in advance. Just put in a mason jar or tupperware container and into the fridge it goes! I like to leave the rosemary in it to continue flavoring the syrup but also so I know what the heck it is in my refrigerator!</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>Cocktail assembly:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Place your cranberries on a baking sheet in a flat layer in the freezer. We'll use those instead of ice cubes so we don't water down our cocktail. Nothing worse than a watery cocktail!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Mix all ingredients (minus the cranberries) together in a pitcher and let it sit for 30 min in the fridge for the mixture to get happy. When you're ready to serve, add in the cranberries and fill your glass. Cheers to the holidays!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">**Sounds yummy but you want to make a <b>full batch</b>?! Here's the quantities:</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. fresh cranberries</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">¼</span> c. TBSP rosemary simple syrup</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. sparkling cider</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 bottle. white wine (pinot grigio or sauvignon blanc are my favs)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 honey crisp apples, sliced or diced</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">rosemary for garnish</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">this drink pairs really well with any roasted meat. especially turkey and chicken. the subtle rosemary flavor is really refreshing. if it scares you, go ahead and leave it out. Like the idea of herbs but don't have any rosemary? thyme would be the next best herb to use. basil works too but i prefer to save that for my </span><a href="http://theimprovkitchen.blogspot.com/2012/08/cocktail-contest.html"><span style="color: orange;">blueberry basil fizzes</span></a><span style="color: #444444;">. </span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">don't have sparkling cider? you could totally use regular apple cider. in fact, i think i'd probably prefer it that way! not a fan of cider? try using cranberry or white cranberry juice instead. that would be super tasty!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">can't find fresh or frozen cranberries? no worries. you can do pomegranate seeds instead. you'll still get that beautiful pop of red color and they're fun to crunch on too. actually, adding them in with the cranberries would be good too! get crazy, it's the holidays! </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">no honey crisp apples at the store?! DAMN! they're the best, but that's ok. you can use ANY apple you have on hand. seriously, they're going to get boozy and really are mostly there for the crunchy freshness. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">not a fan of pinot grigio or sauvignon blanc? use what you like to drink! moscato or reisling would be just fine. it would also be super sweet… so if you're into that, do it! chardonnay is ok but not my favorite pairing for this drink. again, if you only like chardonnay, do it. life is too short!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">happy holidays!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com11tag:blogger.com,1999:blog-2112577839458187948.post-71551185884954629572013-09-18T14:43:00.000-05:002013-09-18T14:43:39.738-05:00breaking the silence<div class="p1">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Life has been BUSY. Busy but so so so so so so good. I'm breaking the long silence with one of my favorite recipes lately. A good friend of mine in Chicago made this salad for me in May and I've been doing a version of it ever since. She's an amazing person. The kind of person that you meet and instantly feel like you've known forever. She's got such a warm and inviting energy and she's weird. Weird in the best possible way. This salad is such a great expression of how I see her because it mixes some usual suspects with some things I wouldn't think to put into a salad. She's the kind of person that just makes you happy to be around and is always surprising you with her endearing quirks. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">When she first made it for me I was nervous. She combined some of my favorite ingredients with some things I thought I didn't like/wouldn't like together. The salad didn't really make sense in my brain but I went with it. Because I was her guest and because I'm always open to new food combos. I'm so glad I was too because it made me a believer that raw kale can be tasty. This is a kale salad but before I lose some of you, I want to warn you that this is a great intro to kale salad recipe. It's health food light thanks to some awesome ingredients. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I'm not going to lie, unless kale is blended into my morning smoothie it's usually too aggressive a veggie for my pallet. It's so earthy and fibrous. BUT, this salad does such a great job of distracting you from all of that AND I have three tricks up my sleeve that really makes all the difference for any kale salad. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Trick 1, chop that kale into thin, small shreds! It makes eating the salad a lot more enjoyable and it's so much easier to chew. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Trick 2, dress your salad a few hours before you're going to eat it and up to 3 days before! Kale is an incredibly fibrous veggie and unlike lettuce, it won't wilt and get soggy once you put the dressing on it. In fact, the dressing helps break down the kale a bit. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Trick 3, remove that thick vein that goes down the middle of the leaf. it's super fibrous and not very palatable. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Now that I've set you up with the basics, lets get into it.</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">kale salad for beginners</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 4 servings</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">6 c. chopped dinosaur or curly leaf kale</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 red bell pepper, chopped</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. green beans, chopped</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 carrots, choped</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. cooked tortellini </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 TBSP red pepper flakes (to taste)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">¼ c. <a href="http://theimprovkitchen.blogspot.com/2011/03/lunchtime-snoozfest.html">lime cilantro vinaigrette</a> (to taste)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 TBSP tahini (sesame seed paste)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">⅛</span> c. parmesan shavings</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">salt + pepper</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a large bowl, combine all ingredients and give it a few good stirs. Don't be afraid of the red pepper flakes. I thought for sure that one would get stuck in the back of my throat and have me coughing up a storm. Turns out they somehow melt and just add a nice depth of flavor, not crazy spiciness. Let sit in the refrigerator at least 2 hours or overnight. This will keep 3-4 days in the fridge.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">improv style:</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">use seasonal veggies and veggies that you like. i love green beans cooked but the raw green beans in this salad really works. i'm telling you, my friend is magical - every ingredient just works.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">if you don't want to make your own dressing, you can use store bought. trader joes makes an awesome lime cilantro vinaigrette. green goddess dressing would be a good option too. whatever your favorite store bought dressing is should work. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">if you don't have tahini, don't go out buying it (unless you want to of course). i like the subtle creaminess it adds to the dish. it's easily left out. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can keep this dairy or gluten free by leaving out the pasta and cheese. the tortellini adds a nice texture - little bit creamy, little bit of that awesome pasta chew. the cheese adds a bit of a salty bite and helps tone down the earthy kale. if you're into kale salads, you can definitely leave these two out and go on with your bad self!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">get creative!</span></div>
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com4tag:blogger.com,1999:blog-2112577839458187948.post-24366274535340811092013-05-29T21:49:00.001-05:002013-05-29T21:50:25.459-05:00pork out<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">It's been a long time - do you ever have those moments in life where everything becomes chaotic all at once? I have been knee deep in chaos since mid-february and have been seriously neglecting you. I'm sorry. I promise my hardest not to do that to you again. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">You see, lots of things have been happening in my life. Matt and I bought a condo - yep, first time home buyers! My new kitchen is amazing and I can't wait to share it with you soon. That is, when i'm done digging my way out from all of the boxes. On top of all the moving/buying a condo chaos, work has been crazy busy AND I'm planning a wedding. Life is great. Life is amazing. But mostly, life is BUSY! </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Lets slow things down for a minute and talk about bacon. Specifically hot pepper + bacon vodka. Yep, that's a thing. It takes 1 - 2 weeks </span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">to make </span><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">(the closer to the latter the better) but it's totally worth the wait. It's so easy to make and definitely makes brunch a lot more exciting.</span><br />
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">hot pepper + bacon vodka</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">1 </span>pint <span class="s1">(</span>375 ml) vodka </span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">6 strips of </span><a href="http://theimprovkitchen.blogspot.com/2012/08/tip-how-to-cook-bacon-easy-way.html"><span style="color: orange;">bacon</span></a><span style="color: #444444;"> (cooked & crispy)</span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 jalapeno, cut in half length wise</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 serrano pepper, cut in half length wise</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">put ingredients into a mason jar or any sealable container and let sit for 2 weeks. if you're in a big rush, 5-7 days will work. the longer you let it sit, the stronger the flavors build. after 1 week, remove the peppers (unless you like it really hot). this way the hot pepper won't overpower the smokey bacon goodness.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">now the little bit of work happens… totally worth it work. work that gets rewarded with bacon vodka in the end. strain your cloudy mixture through a fine mesh sieve and put it in a clean container and into the freezer. the freezer portion is key here. nobody likes greasy vodka, nobody. fat + drinks don't equal awesomeness. although it sounds like it could work, trust me, it doesn't. freeze your vodka for a minimum of 5 hours, 1 day is ideal. take a coffee filter or cheesecloth and place it into a fine mesh sieve on top of a medium sized bowl. pour your frozen vodka into the strainer and place in the refrigerator. after about 2 hours, the mixture should fully strain through, separating the fat from the liquor. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">bacon + hot pepper vodka is ready! store in the refrigerator or freezer. use to make the best bloody mary's or fancy, kicking cocktails. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can leave out the hot peppers if you're not into spicy. if you're into heat but not HOT, use a milder pepper or peppercorns. candied bacon would be interesting… all types of bacon will affect the mixture - smokey bacon would be really great here but use what you can find! vodka is a neutral flavor but what about gin? bourbon... that could be REALLY interesting. </span><br />
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morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com10tag:blogger.com,1999:blog-2112577839458187948.post-60332874775153987252013-02-11T14:33:00.000-06:002013-02-11T14:33:42.317-06:00a match made in heaven<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;">When I dreamed up the perfect Valentine's day dessert for Matt and I a few years back, it of course had to have something creamy in it. I took one of my favorites, pumpkin and combined it with one of Matt's favorites, bourbon. Then I took one of his favorite desserts, bread pudding and made it brioche (lord knows I love me some buttery, rich egg bread). Throw on some bourbon </span><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-caramel-sauce.html" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: orange;">salted caramel</span></a><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> sauce and bourbon vanilla </span><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-vanilla-bean-creme-anglaise.html" style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: orange;">creme anglaise</span></a><span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"> and you've got one crazy good dessert. It might sound like a bit of overkill to have two different bourbon sauces but I'm telling you, it works. One is subtle and the other is a bit more punchy - the two combined makes layers of bourbon goodness without feeling like you just took a shot. If making two sauces AND bread pudding scares you, don't worry. There's improv suggestions below on how to simplify the recipe. Seriously, just trust me, you need some of this in your life and it's a lot easier to make than it sounds. </span><br />
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">80% of the time I will pick chocolate over non-chocolate but this dish makes that 20% decision even harder. </span><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: #444444;">This dessert is comforting, creamy and filled with warm spices. Pumpkin and bourbon are the perfect valentines for each other. If you're not into super literal lovey-dovey heart shaped, red food for valentines day, I highly recommend you try this recipe for your boo. If chocolate pulls your heart strings, you can't go wrong with quick molten </span><span style="color: orange;"><a href="http://theimprovkitchen.blogspot.com/2011/01/chocolate-now.html"><span style="color: orange;">chocolate cakes</span></a> </span><span style="color: #444444;">or</span><span style="color: orange;"> <a href="http://theimprovkitchen.blogspot.com/2011/08/chocolate-deliciousness.html"><span style="color: orange;">flourless chocolate cake</span></a></span><span style="color: #444444;">. If you're without a valentine this year, that's cool too… who says you can't celebrate your love for yourself with a tasty dessert?! It just means more for you! Sharing is totally overrated. </span></span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">pumpkin brioche bread pudding</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;">w/bourbon salted caramel sauce + bourbon vanilla bean creme anglaise </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 6 generous servings</span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><b>for the bread pudding:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 - 11oz brioche loaf (about 8 c. cubed)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. half and half</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. whole milk</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">3 eggs</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 - 15 oz can pumpkin puree</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 TBSP vanilla extract</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tsp nutmeg</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 TBSP cinnamon</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">¾ c. packed brown sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">pinch of salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">3 TBSP butter (to grease the pan)</span></div>
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<b style="color: orange; font-family: 'Trebuchet MS', sans-serif;">recipes for the sauces:</b></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-caramel-sauce.html"><span style="color: orange;">bourbon vanilla bean salted caramel sauce</span></a></span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif;"><a href="http://theimprovkitchen.blogspot.com/2013/02/bourbon-vanilla-bean-creme-anglaise.html"><span style="color: orange;">bourbon vanilla bean creme anglaise sauce</span></a></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Preheat your oven to 350º F. Cut your brioche into about 1 inch cubes and set aside. You can do this a day in advance so that your bread stales up. If you don't have that kind of time, just place them in the oven for about 5 minutes until they dry out but don't start to brown.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Combine the spices, eggs, cream, milk, salt, vanilla, and pumpkin puree in a large bowl. Whisk to combine. Add the brioche cubes and stir to combine. Lightly grease a 7x11 or 3 quart pan and pour your mixture into the dish. Let sit for at least 30 minutes, 60 minutes if you have the time - until the mixture is absorbed by the bread. Bake at 350º F for about 60 minutes. The bread pudding will have puffed slightly and have a light, golden brown top. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">To serve, cut a large square and top with caramel and creme anglaise. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">what goes better with pumpkin and bourbon than pecans?! don't know why i didn't think to add some nuts in before i started writing this out. definitely trying that next time! if you don't have whole milk, you can use whatever milk you have on hand. no half and half? use heavy cream instead. big into warm spices? add more cinnamon, all spice, star anise or even ground cloves. don't have brown sugar? you can use white sugar instead. you can also use your favorite type of bread… challah would be an equivalent substitute but you can use french, italian or even country loaf. i've never tried it with regular sandwich bread but i would be interested to know if you try that how it turns out! </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">do you HAVE to make the two sauces? no, but i HIGHLY recommend. if two is asking too much, make the one that sounds the best to you. not down with either? maybe consider a little drizzle of maple syrup or a dollop of maple whipped cream? ice cream is always good in a pinch.</span></div>
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<a href="http://1.bp.blogspot.com/-DtgFgzkf8DA/UI6CtYtxmtI/AAAAAAAADUU/UmJSEb_LxFo/s1600/improvKitchen_pumpkinBriocheBreadPudding_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-DtgFgzkf8DA/UI6CtYtxmtI/AAAAAAAADUU/UmJSEb_LxFo/s320/improvKitchen_pumpkinBriocheBreadPudding_04.jpg" width="320" /></span></a></div>
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<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com13tag:blogger.com,1999:blog-2112577839458187948.post-50883641173147068352013-02-07T13:37:00.000-06:002013-02-10T12:21:50.749-06:00bourbon vanilla bean creme anglaise<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">It's a saucy week here on IMPROV kitchen. The other day I shared my absolute favorite bourbon vanilla bean salted caramel. It's a mouthful to say but man is it a killer sauce! This sauce is it's milder counterpart. It's a bourbon vanilla bean creme anglaise (vanilla sauce). On the creamy vs. non creamy team, I'm a die hard fan of creamy. 100% of the time I will pick a cream sauce, creamy dessert, creamy ANYTHING over another option. Since Matt loves bourbon, I try to incorporate it in places where it's not overpowering. I'm not the biggest fan of any type of whiskey but this sauce is a perfect balance of creamy, rich vanilla with a subtle kick of sharp bourbon. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">It's great used on lots of desserts which is why I decided to give it it's own post. I've put it on pecan pie, bread pudding, chocolate soufflés and in moments of weakness I've eaten it by the spoonful. This is a judge free zone!</span></div>
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<a href="http://2.bp.blogspot.com/-XXPM5C3TSgc/UI6CappPyEI/AAAAAAAADTw/YeVV2-1XYcY/s1600/improvKitchen_bourbonCremeAnglese_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="http://2.bp.blogspot.com/-XXPM5C3TSgc/UI6CappPyEI/AAAAAAAADTw/YeVV2-1XYcY/s320/improvKitchen_bourbonCremeAnglese_01.jpg" width="320" /></span></a></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">bourbon vanilla bean crème anglaise</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;"><span style="color: #444444;">adapted from </span><a href="http://www.food.com/recipe/chocolate-pecan-pies-with-bourbon-vanilla-sauce-404389"><span style="color: orange;">godiva</span></a></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">1</span> c. heavy cream</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. whole milk</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 vanilla bean, split lengthwise and seeds scraped out</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">5 egg yolks</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 TBSP bourbon </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">pinch of sea salt</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a medium saucepan, bring cream, milk and vanilla bean to a gentle simmer, stirring frequently. Cook for 5 - 6 minutes and then pull off the heat and set aside. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a medium bowl, whisk egg yolks with sugar until they turn slightly pale yellow and the sugar starts to dissolve. Discard the vanilla pod and slowly add in a splash of the cream mixture into the yolks, stirring constantly. Slowly add more and more of the cream mixture into the egg mixture. You want to gradually increase the temperature of the eggs so that they cook without scrambling. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Return the cream/egg mixture to the saucepan and cook over low heat until the sauce thickens enough to coat the back of a wooden spoon. You'll know it's done when you slide your finger down the back of the spoon and the line holds. Pour in the bourbon and remove the mixture from the heat and pour through a fine mesh sieve. This will make sure if you didn't properly temper the eggs that you keep any scrambled bits out. Pour into a container and place in the refrigerator for at least 2 hours. The sauce can be made 2 - 3 days in advance. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">When you're ready to serve it, you can heat it up on the stove or in a microwave. It's good cold too. Depending on the type of dessert you're making. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you can use whatever type of milk you have on hand. if the sauce is too thick for your taste, you can thin it out with a bit more cream. not a fan of bourbon? substitute for your favorite liquor. You can leave the booze out too. If you don't have vanilla beans, you can substitute for vanilla extract. you can easily switch up the flavor profile by adding in almond, raspberry, or even lemon extract.</span></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com26tag:blogger.com,1999:blog-2112577839458187948.post-88992953293810093842013-02-05T13:55:00.000-06:002014-04-03T10:23:41.003-05:00bourbon caramel sauce<div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">I LOVE this sauce. Over the years I've tried a few different versions and I keep coming back to this recipe, Martha really nailed it. The only thing I've done is add some salt - come on, who doesn't love salted caramel sauce?! Since I frequently make desserts & sometimes even </span><a href="http://theimprovkitchen.blogspot.com/2011/01/blow-your-mind.html"><span style="color: orange;">brunch</span></a><span style="color: #444444;"> with caramel sauce, I thought doing a post of just the sauce would be much easier than typing the recipe over and over again. </span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">It's the perfect balance of sweet, creamy, boozy and deliciously caramelized sugar. When the caramel is warm, it flows like thick lava. Refrigerated, it's thick and chewy. Speckled with black vanilla beans it really catches your eye and feels like something special. This is heart warming food here. It's filled with tons of love. </span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">bourbon caramel sauce</span></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: xx-small;"><span style="color: #444444;">slightly adapted from </span><a href="http://www.marthastewart.com/338951/caramel-bourbon-vanilla-sauce"><span style="color: orange;">martha stewart</span></a></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b></b><br /></span></div>
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<b><span style="color: #444444; font-family: Trebuchet MS, sans-serif;">ingredients:</span></b></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. sugar</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. water</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 c. heavy cream</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 vanilla bean, split in half lengthwise</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 teaspoons freshly squeezed lemon juice</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 tablespoons unsalted butter</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 tablespoon bourbon</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 TSP sea salt (more to taste)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">You can make this a day in advance or a week in advance. I wish I could somehow tweak this recipe to make it better but martha NAILED it. This sauce is good by itself and great on everything, mmmmmmm...</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Start by combining the sugar and ½ cup water in a saucepan on medium heat. <b>Without stirring </b>(don't even think about giving it a little help, let it do it's thing). Let the sugar and water bubble until it turns a dark amber color. This will take about 20 minutes, no joke - just have patience.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">When the mixture is a deep amber color, reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Don't get scared if it turns into a hard ball. Give it a minute and keep stirring. It will slowly melt into a rich caramel. Next, scrape the vanilla seeds into the pan and add the bean too. Add lemon juice, salt, butter, and bourbon. Stir to combine. Your heavenly sauce is now ready to be devoured. You can let it cool and put it in a jar or tupperware container and into the fridge. To reheat, place in the microwave for about 2 minutes stirring every 30 seconds.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">this caramel is legit, but if you don't have vanilla beans on hand, you can substitute for vanilla extract (1 TBSP). vanilla beans are incredible and i highly recommend getting some to stock your kitchen with. you can buy them in bulk for way cheaper than the grocery store. i get mine</span><span style="color: orange;"> <a href="http://myworld.ebay.com/vanillaproducts?_trksid=p2047675.l2559"><span style="color: orange;">here</span></a></span><span style="color: #444444;"> or </span><a href="http://www.myspicesage.com/madagascar-vanilla-beans-p-169.html?cPath=1_56&amp;zenid=jg76mmligd6d39oor3e297utb3"><span style="color: orange;">here</span></a><span style="color: #444444;"> depending on how many i need.</span></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">not down with the hootch? that's ok… you can leave it out. booze fan but not a bourbon fan? rum would be a fantastic alt. you could even play around with some liquors like kaluah or frangelicos - but really, bourbon or rum will be your best bet. don't even mess with tequila or vodka - bleb!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">only have salted butter? no problem, just use that - i do. no sea salt?! you gotta get on that! but it's cool… you can use whatever kind of salt you have on hand. also, if you're not down with salt, you can just leave it out. no big deal. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">the lemon is key to balancing out the flavor. your caramel won't be ruined if you leave it out, but it will be 100x's better if you put it in. the only MUSTS are cream, sugar, and butter. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">want a little thinner sauce? add a bit more heavy cream… same goes for thicker, less cream is needed. if your sugar starts to turn into a weird crystal powder, turn the heat up a little bit. it should melt down in a few minutes if you crank the heat up. i don't know why it does this sometimes. it's always a little scary but the good news is if you totally mess it up, you can start over and you've only wasted a little bit of sugar. </span></div>
morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com25tag:blogger.com,1999:blog-2112577839458187948.post-17803041230728927062013-02-02T10:23:00.001-06:002013-02-02T10:23:48.067-06:00salty + sweet<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I work in advertising and as much as I'd like to say I'm the coolest girl ever who totally knows what's going on during the big game, I have to confess that I'm really just not that into it. Don't get me wrong, if my hometown is throwin it down in the Super Bowl, I get pretty into it. More out of a sense of pride for Seattle than a love of the game. So for me, this year, Super Bowl is all about the commercials and food. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Looking for a quick, last minute snack for your Super Bowl Sunday spread? I've got the perfect idea for you. Full disclosure, this stuff is like CRACK! The combo of salty + sweet sings to all people. Dark chocolate coated potato chips - yes it may sound strange but it is 100% awesome. The salty, crunchy potato chip with the creamy, sweet dark chocolate make for an incredible bite. But it doesn't stop there. I've added in chocolate covered pretzels AND caramel corn. Yep, salty meets sweet meets salty meets crunchy sweet. It's totally craveable and has a little something for everyone. And hey, if you're not having a party, there no judging if you make a whole bowl for yourself. </span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">salty + sweet snack mix</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">yields 14 c. a.k.a 1 big ass bowl</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. chocolate chips</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 c. pretzels (sticks, rods, braids, twists, classic - whatever you feel like)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">4 c. ridged potato chips</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">6 c. caramel corn</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a double boiler, place your chocolate chips and stir until it's almost all the way melted. Take off the heat and continue stirring until the lumps are fully melted. Line a few baking sheets with wax or parchment paper. Dip your chips half way into the chocolate and give them a good shimmy to drip off any excess chocolate. You want a thin coating. Continue until all of your chips are dipped. Continue with your pretzels. Place in the refrigerator for about 30 minutes to fully set the chocolate.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a large bowl, gently combine the pretzels, chips and caramel corn. Done - easy peasy!</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">you don't have to make your own chocolate dipped pretzels, you can buy them from the store. if your'e feeling even lazier, you can leave the potato chips plain and just do chocolate pretzels, ruffled chips and caramel corn. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">i totally recommend making your own caramel corn. i experimented with a few recipes and haven't found my favorite yet. use your own or take the easy way out and buy some of your favorite. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="p1">
<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">adding in some other fixins would be delish. some cashews or really any of your favorite nuts would be tasty. granola clusters would be an interesting thought if you're into that sort of thing. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">if your chocolate starts to get chalky, it probably means you singed your chocolate. you'll want to start over. if it's just a little on the thick side, you can try thinning it down with a touch of butter. </span></div>
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<a href="http://3.bp.blogspot.com/-sOivAT4qggw/UPONWjc-8HI/AAAAAAAAEpo/6ShHXgHFoEQ/s1600/improvKitchen_saltySweetSnackMix_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><img border="0" height="320" src="http://3.bp.blogspot.com/-sOivAT4qggw/UPONWjc-8HI/AAAAAAAAEpo/6ShHXgHFoEQ/s320/improvKitchen_saltySweetSnackMix_02.jpg" width="320" /></span></a></div>
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<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com6tag:blogger.com,1999:blog-2112577839458187948.post-50961512920865580952013-01-28T16:38:00.000-06:002013-01-28T16:38:52.108-06:00chorizo poppers<div class="separator" style="clear: both; text-align: left;">
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I love small bites. There's something so satisfying with a flavorful appetizer that packs a punch and can be enjoyed in 1 - 2 bites. With the Super Bowl coming up this Sunday, I thought this would be the perfect appetizer to serve your guests. It can be made a few days in advance too - TOUCHDOWN! …too much? </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">I love how the cool, creamy mixture plays with the spicy chorizo. The crispness of the bell pepper and chip crumbs give the necessary crunch factor to the filling. These things are addictive and so easy to make. Plus they're incredibly fun finger food - perfect for game-time snacking.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;">I'm not much of a football fan but I love any excuse to throw a party. Last year I made </span><a href="http://theimprovkitchen.blogspot.com/2012/01/gooooooo-giants.html"><span style="color: orange;">buffalo chicken wontons</span></a><span style="color: #444444;">, </span><a href="http://theimprovkitchen.blogspot.com/2012/04/chili-for-this-chill.html"><span style="color: orange;">balsamic bean chili</span></a><span style="color: #444444;">, </span><a href="http://theimprovkitchen.blogspot.com/2012/04/little-bit-of-heaven-and-little-bit-of.html"><span style="color: orange;">cornbread</span></a><span style="color: #444444;"> and to end the night, fresh out of the oven </span><a href="http://theimprovkitchen.blogspot.com/2011/06/happy-fathers-day-daddy.html"><span style="color: orange;">fully loaded cookies</span></a><span style="color: #444444;"> and guiness floats. Oh yeah, I had some veggie trays, grapes and chips too. You can never have enough food, right?!</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="color: #444444;"> What are some of your favorite appetizers for Super Bowl Sunday?</span></span></div>
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<span style="color: orange; font-family: Trebuchet MS, sans-serif; font-size: x-large;">chorizo poppers</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif; font-size: x-small;">yeilds about 40 servings</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>ingredients:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">40 mini sweet peppers</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 raw chorizo sausages (casing removed)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">8 oz cream cheese</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. frozen corn kernels</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">1 TBSP diced green chiles</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">2 TBSP chopped fresh cilantro</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ TBSP hot sauce</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><span class="s1">⅛</span> TSP cumin</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. sour cream</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">salt + pepper</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">½ c. tortilla chips or doritos crumbled (optional for topping)</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">In a large skillet, brown your chorizo over medium high heat. You want very small pieces so break it up while it's cooking. While the chorizo is caramelizing and doing it's thing, in a medium bowl, combine cream cheese, corn, green chiles, cilantro, hot sauce and cumin. Give it a good stir until it's well mixed. When your chorizo is done getting brown and flavorful, strain it and place the crumbles on a paper towel. If some of the crumbles are on the large side, break them up. Once the grease is absorbed and the meat has cooled slightly, drop your crumbles into the mixture and give it another good stir. Add in your sour cream, salt + pepper. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">Place mixture into a piping bag or ziplock bag and set aside. Cut the tops off of your peppers and scrape out any seeds if present. Cut the tip of your piping bag or ziplock bag off and squeeze mixture into your mini peppers. Place in the refrigerator and chill until ready to serve. If adding the chip crumbs, just before serving dip the tops into the crumbled chips and place on your platter.</span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;"><b>improv style:</b></span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">SO. MANY. OPTIONS. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">these are mexican inspired bite sized appetizers. think of a jalapeno popper but fresh and less spicy. you can improv any of the ingredients. can't find those mini peppers? use jalapenos OR make the cream cheese mixture as a dip and serve it with sliced bell peppers. you can even make a bowl out of a bell pepper for cute presentation. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">not down with meat? leave it out and add in some black beans! shredded chicken, chopped bacon, or ground beef would be great substitutions as well. don't have sour cream? you can use a little bit of plain greek yogurt, mexican creme or even a splash of milk. the idea is to thin out the cheese mixture so it's easily piped into the peppers. </span></div>
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<span style="color: #444444; font-family: Trebuchet MS, sans-serif;">want to lighten things up? use fat free or low fat dairy products and add in some extra veggies, omit the chip crumbs. Want to go dairy free? Try using mashed avocado to get the creamy consistency with a healthier benefit. really your options are limitless with this recipe!</span></div>
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<br />morgan aibinder weinerhttp://www.blogger.com/profile/08662532078422325843noreply@blogger.com11