tag:blogger.com,1999:blog-41628616106433371182024-03-13T13:05:53.434-04:00Confabulation in the KitchenRecipes and ramblings from a North Carolina writer in love with the South — especially its food. Welcome, y'all.Unknownnoreply@blogger.comBlogger271125tag:blogger.com,1999:blog-4162861610643337118.post-51081601567153488772016-04-06T10:00:00.000-04:002018-01-15T14:26:28.565-05:00Roasted Bok Choy (And a Delicious Runny Egg)<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/26195879211/in/dateposted/" title="Roasted Bok Choy (And a Runny Egg)"><img alt="Roasted Bok Choy (And a Runny Egg)" height="375" src="https://farm2.staticflickr.com/1518/26195879211_e449f9de1a.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
These days it seems people live to disagree, and boy is there a laundry list of items that can get them riled up:<br />
<ul>
<li>The Kardashians</li>
<li>Cauliflower </li>
<li><a href="http://www.atlantamagazine.com/dining-news/anthony-bourdain-roars-into-the-fox-theater-rips-on-guy-fieri-and-other-food-celebrities/">The Food Network</a></li>
<li>Donald Trump and Hillary Clinton </li>
<li><a href="http://www.thedailymeal.com/eat/10-most-controversial-foods-earth">Foie Gras</a></li>
<li><a href="http://www.grammarly.com/blog/2015/what-is-the-oxford-comma-and-why-do-people-care-so-much-about-it/">The Oxford Comma</a></li>
<li><a href="http://www.unc.edu/">UNC</a> v. dook (#StillProudtoBeATarheel)</li>
</ul>
Around here you'll hear people get passionate about cabbage slaw on their North Carolina barbecue sandwich. Pile it on for me! <i>But you better not let a spec of it make its way on to my dad's or my husband's sandwich. </i>That's passion, right there.<i></i><br />
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I adore cabbage. Raw and sprinkled with salt is how Maw Maw used to give it to me when she was making slaw for our family fish fries. (Not too much, now, or you'll get a belly ache, she'd say.) Steaming it and coating it with butter is my favorite preparation on busy nights. I have two raised garden beds this year, and I planted four heads of cabbage. (I have three left, thanks to Mr. Bunny.) So yeah, in my experience people either love cabbage or they hate it, but there's not much in between.<br />
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And then there's the one thing that everybody has an <i>immediate</i> reaction to: <b>a runny egg</b>. (Go ahead. Turn to your friend or co-worker right now and ask them yay or nay.) I <i>love</i> a runny egg. Over grits, over buttered toast, over noodles, over brown rice, over Ramen, over pretty much any vegetable—including cabbage—and over bok choy to be exact.<br />
<br />
So this roasted bok choy (and a delicious runny egg) served over brown rice was a perfect dinner for me. It was fresh, salty, spicy, and quick. (Did you catch that Oxford comma?) And cheap! In my opinion you just can't go wrong with fresh cabbage and a delicious runny egg. Debate closed.<br />
<br />
Get the recipe for <a href="http://www.thewheatlesskitchen.com/spicy-roasted-bok-choy/">Spicy Roasted Bok Choy</a> from <a href="http://www.thewheatlesskitchen.com/">The Wheatless Kitchen</a>.<br />
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<a data-pin-color="red" data-pin-count="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.confabulationinthekitchen.com%2F2016%2F04%2Froasted-bok-choy-and-delicious-runny-egg.html&media=https%3A%2F%2Fc4.staticflickr.com%2F2%2F1518%2F26195879211_e449f9de1a_n.jpg&description=Roasted%20Bok%20Choy%20(And%20a%20Delicious%20Runny%20Egg)"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a> Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-19936699465893018072016-03-08T10:00:00.001-05:002023-03-29T21:09:13.108-04:00Mini St. Patrick's Day Donuts<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/25508916661/in/dateposted/" title="Mini St. Patrick's Day Donuts"><img alt="Mini St. Patrick's Day Donuts" height="375" src="https://farm2.staticflickr.com/1570/25508916661_25ca22cf9e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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I hail from the land of the <a href="https://www.krispykreme.com/" target="_blank">original glazed doughnut</a>, and to this day they're my favorite kind. <div><br /></div><div>There are few bites as good as a warm, sweet <a href="https://www.krispykreme.com/" target="_blank">Krispy Kreme</a> doughnut, hot out of the fryer. They melt in your mouth. You can never hide the fact you just ate one (say, on your lunch break, in the car) because the whisper-thin layer of sugar that gently coats them flakes off at the slightest touch, leaving a trail of tell-tale sweetness on your shirt. </div><div><br /></div><div>And they're even <i>still</i> divine with a cup of hot coffee the next day. I used to work with an editor named Mike who had the rewarm protocol down pat. "It only takes eight seconds," he'd say. "Any less is not enough. Any more is too much." Around these parts, <a href="https://www.krispykreme.com/">Krispy Kreme</a> was a religion unto itself for a long, long time.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/25575470556/in/dateposted/" title="Mini St. Patrick's Day Donuts"><img alt="Mini St. Patrick's Day Donuts" height="375" src="https://farm2.staticflickr.com/1564/25575470556_76803c036e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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But then something happened. That <i>other</i> <a href="http://www.dunkinathome.com/?utm_source=yabing&utm_medium=cpc&utm_term=dunkin%27%20donuts%20coffee&utm_campaign=dunkin%20at%20home%20-%20brand%20-%20broad?pid=bing_dunkin%27_donuts_coffee&utm_source=yabing&utm_medium=cpc&utm_term=dunkin%27%20donuts%20coffee&utm_campaign=dunkin+at+home+-+brand+-+broad&utm_content=coffee%20-%20brand%20-%20misspellings" target="_blank">donut-maker</a> came to town. The one with the shortened spelling. The one that sold not only regular-size donuts but also the center out of each. (What a concept! They were ahead of their time! A mini dessert before bloggers! Before Pinterest!) I remember my mom getting us a box of donut holes every now and then, and I always picked out the chocolate cake ones. And I <i>still</i> love them. I'm not a traitor. Sometimes you need an original glazed doughnut, and sometimes you need a chocolate cake donut hole. There are seven days in the week, after all.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/25482959772/in/dateposted/" title="Mini St. Patrick's Day Donuts"><img alt="Mini St. Patrick's Day Donuts" height="375" src="https://farm2.staticflickr.com/1451/25482959772_150c03ccbc.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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It's those chocolate-cake donut holes that inspired these homemade miniature St. Patrick's Day donuts. The texture of these donuts is cake-like, too, just like my beloved chocolate donut holes. These are also mini—the perfect size for little hands to dunk, sprinkle, and steal them right from under my nose. And the sprinkles? One might say they're <i>magically delicious. </i>Perhaps they'll help me find my pot o' gold this St. Patrick's Day! But then again, maybe a dozen of these cuties, shared with my babies, is all the treasure I need.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/25482938332/in/dateposted/" title="Mini St. Patrick's Day Donuts"><img alt="Mini St. Patrick's Day Donuts" height="375" src="https://farm2.staticflickr.com/1569/25482938332_a0a65d401e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<b><br />
</b> <b>Mini St. Patrick's Day Donuts</b><br /><i>
Adapted from Sugar and Cloth | Makes two dozen</i><br />
<br /><b>Ingredients</b></div><div><ul style="text-align: left;"><li>1 1/2 cups all purpose flour</li><li>
2 1/4 tsp baking powder</li><li>
1/2 tsp cinnamon </li><li>
1/4 tsp salt</li><li>
5 tbsp butter, melted</li><li>
1/2 cup sugar</li><li>
1 egg</li><li>
1/2 cup milk </li><li>
1 tsp vanilla</li><li>
1 tbsp plus 2 tsp half and half, plus more as needed</li><li>
1/4 tsp vanilla</li><li>
1/2 cup powdered sugar</li><li>
3 drops green food color</li><li>
Sprinkles, optional </li></ul><b>
Instructions</b><br /><ol style="text-align: left;"><li>Heat oven to 325 degrees. Coat mini donut pan with cooking spray.</li><li>In large bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside. </li><li>In medium bowl, whisk butter, sugar, egg, milk, and vanilla. Stir wet ingredients into dry.</li><li>Fill donut pan no more than 3/4 full. Bake 7 to 9 minutes. Let cool 1 minute in pan before moving to wire rack to completely cool.</li><li>Meanwhile, make the glaze. Whisk together half and half, vanilla, and powdered sugar. If glaze is too thick, add 1/4 tsp half and half at a time until you reach desired consistency. Whisk in food color. Dip cooled donuts into glaze and return to wire rack. Immediately add sprinkles to wet glaze, if desired. Let set 10 minutes before serving. Store in an air-tight container.</li></ol>
<a data-pin-color="red" data-pin-count="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.confabulationinthekitchen.com%2F2016%2F03%2Fmini-st-patricks-day-donuts.html&media=https%3A%2F%2Fc2.staticflickr.com%2F2%2F1465%2F25508829021_a7e2472ee7_b.jpg&description=Mini%20St.%20Patrick%27s%20Day%20Donuts%20by%20Confabulation%20in%20the%20Kitchen"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a></div>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-38943472103167237092016-03-01T10:30:00.000-05:002016-03-07T21:59:50.752-05:00Chocolate Butterscotch Muffins<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/24856308060/in/dateposted/" title="Chocolate Butterscotch Muffins"><img alt="Chocolate Butterscotch Muffins" height="500" src="https://farm2.staticflickr.com/1583/24856308060_848c521d33.jpg" width="375" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
Why chocolate? Let me count the ways.<br />
<br />
Because my 7-year-old is begging for bakery-style muffins that cost $5 for 2, but I know I can whip up an entire recipe of them at home for a lot less. And yes, he wants those huge ones that are soft, slightly chewy, and incredibly chocolaty—chocolaty to the point they leave your fingertips coated in delicious chocolate goo to enjoy after the last real bite. This recipe is a lot like that, but these muffins are smaller and aren't filled with three days of calories. That's why chocolate.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/24521222264/in/photostream/" title="Chocolate Butterscotch Muffins"><img alt="Chocolate Butterscotch Muffins" height="375" src="https://farm2.staticflickr.com/1708/24521222264_9214d8f5a0.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Why chocolate? Because I spent the better part of Saturday in the backyard with my daddy, my kids, and my dear husband, building and installing two of three raised vegetable garden boxes. And two of three means all that hoeing, digging, raking, and carting clods of grass in the wheelbarrow isn't finished because there is one more box to go. That's why chocolate.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/24784126189/in/photostream/" title="Chocolate Butterscotch Muffins"><img alt="Chocolate Butterscotch Muffins" height="375" src="https://farm2.staticflickr.com/1703/24784126189_bf3ff7ee38.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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Why chocolate? Because although I did all that yard work this weekend I actually felt okay this morning! No bumps, no bruises, no aching bones. Hallelujah. But that all ended when I reached across the kitchen sink to water my still-beautiful Valentine hydrangeas and <b>pop!</b> went <i>something</i> in my back. It's my first true back pain and it has me thinking (read: worrying) man oh man is this what the future is going to be like? <i>That's</i> why chocolate.<br />
<br />
Now excuse me while I go grab another muffin. It's for my back! I promise....<br />
<b><br />
</b> <b>Chocolate Butterscotch Muffins</b><br />
Adapted from <i>Handle the Heat</i><br />
<a href="https://docs.google.com/document/d/1uI_ikckjBj-TXM6KcO5Rerc67R8XzW8E_g-Y4rJjWx4/edit?usp=sharing" target="_blank"><i>Printer-friendly version</i></a><br />
<br />
2 cups all-purpose flour<br />
2/3 cup brown sugar<br />
1/2 cup cocoa, sifted<br />
2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
6 tbsp unsalted butter, melted<br />
1/2 cup buttermilk, room temperature<br />
2 large eggs<br />
1 tsp vanilla<br />
2 tbsp instant coffee dissolved in 2 tsp water, optional<br />
1/2 cup semisweet chocolate chips<br />
1/2 cup butterscotch chips<br />
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1. Heat oven to 375 F.<br />
2. In large bowl, whisk together flour, brown sugar, cocoa, baking powder, baking soda, and salt. Set aside.<br />
3. In medium bowl, whisk together butter, buttermilk, eggs, vanilla, and coffee. Pour wet ingredients into dry and stir until just combined. Stir in chocolate and butterscotch chips.<br />
4. Divide batter among 12 paper-lined muffin cups. Bake 18 to 20 minutes or until cake tester inserted in center comes out clean. Cool in pan on rack about 5 minutes before removing to cool completely. <br />
<br />
<a data-pin-color="red" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.confabulationinthekitchen.com%2F2016%2F02%2Fchocolate-butterscotch-muffins.html&media=https%3A%2F%2Ffarm2.staticflickr.com%2F1583%2F24856308060_848c521d33.jpg&description=Chocolate%20Butterscotch%20Muffins%20by%20Confabulation%20in%20the%20Kitchen"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-48144969553554919582016-02-14T14:28:00.000-05:002016-02-28T18:19:53.814-05:00Cheesy Baked Beef and Noodles<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/25026842525/in/photostream/" title="Cheesy Baked Beef and Noodles_Lede"><img alt="Cheesy Baked Beef and Noodles_Lede" height="375" src="https://farm2.staticflickr.com/1450/25026842525_5629797ffa.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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There are only a few basic things you need to know about this recipe.<br />
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1. I made it three times in a month.<br />
2. One of those times was Christmas Day. All my guests raved.<br />
3. It's easy and inexpensive and it feeds a lot of people. Just add a crisp, vinegary salad to cut the cheesy richness.<br />
4. Every time I serve it someone asks for the recipe. So obviously it'll make you famous in your 'hood.<br />
5. Best of all? Leftovers are even more delicious. That means Sunday lunch easily becomes Monday dinner. Bam.<br />
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Enjoy! <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/24659202519/in/photostream/" title="Cheesy Baked Beef and Noodles"><img alt="Cheesy Baked Beef and Noodles" height="375" src="https://farm2.staticflickr.com/1655/24659202519_a54c93ce03.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Cheesy Baked Beef and Noodles</b><br />
Adapted from <i>Together as Family</i><br />
<a href="https://docs.google.com/document/d/1pO6VYKO26e260Y-5maf6yc7QKC4iHRD-dc-pG8tiTwk/edit?usp=sharing" target="_blank"><i>Printer-friendly version</i></a><br />
<br />
1 lb ground beef<br />
Half a white onion, chopped<br />
1/4 tsp Italian seasoning<br />
1/4 tsp red pepper flakes<br />
Pinch of nutmeg <br />
1 15-oz can tomato sauce<br />
1 12-oz bag egg noodles<br />
1 8-oz container sour cream<br />
1 16-oz container cottage cheese<br />
2 cups shredded cheddar cheese<br />
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1. Heat oven to 350 F.<br />
2. In large pan over medium-high heat, brown ground beef until no pink remains. Add onion, Italian seasoning, red pepper flakes, and nutmeg. Cook, stirring, until onion is soft. Add tomato sauce and bring to a simmer.<br />
3. Meanwhile, cook egg noodles as directed on package.<br />
4. In medium bowl, combine sour cream and cottage cheese. Set aside.<br />
5. Drain noodles and stir them into sour cream mixture.<br />
5. Coat 9-inch-by-13-inch glass baking dish with cooking spray. Start with half the noodles, and then half the beef, and finish with 1 cup cheese. Repeat all three layers. Bake 20 minutes or until bubbling.<br />
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<a data-pin-do="buttonPin" data-pin-color="red" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.confabulationinthekitchen.com%2F2016%2F02%2Fcheesy-baked-beef-and-noodles.html&media=https%3A%2F%2Ffarm2.staticflickr.com%2F1450%2F25026842525_5629797ffa.jpg&description=Cheesy%20Baked%20Beef%20and%20Noodles%20by%20Confabulation%20in%20the%20Kitchen"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_20.png" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-45656326071933112102015-09-27T15:58:00.000-04:002015-09-27T16:12:07.777-04:00Old-Fashioned Drop Sugar Cookies<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/21760785165/in/dateposted/" title="Old-Fashions Drop Sugar Cookies"><img alt="Old-Fashions Drop Sugar Cookies" height="640" src="https://farm1.staticflickr.com/617/21760785165_e33108e5ed_z.jpg" width="482" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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These cookies were one of my Maw Maw's favorite recipes. The original version was written by a woman named Jane who at one time attended our church. I only remember from her time at a local nursing center that I often visited with my Girl Scout troop. She was a gentle lady, and she stands out in my memory because she carried around a stuffed gray kitten; it was her baby. I remember thinking what a wonderful grandmother she must have before she was unable to remember the life around her. If I close my eyes and think hard enough, I can still feel her frail shoulders and hear her tiny singsong yet unintelligible voice. There was a particular small giggle she would make when you paid attention to her kitten. It was sad and darling at the same time.<br />
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Interestingly enough, I remember making these the last Christmas season Maw Maw was able to communicate—she had also started to quickly lose the ability to talk<i></i> because of her Alzheimer's diagnosis. She was so easily frustrated back then, and I can only imagine what it must be like to think something, to will your lips to move, yet be unable to make that happen. But we got along well in the kitchen, and making these cookies together will always be one of my fondest memories of her and of holiday baking.<br />
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It's unfortunate that sometimes our most vivid memories of someone are the ones tied to less pleasant moments. It can be hard to pull a silvery thread of happiness from the back of your mind, one tied to the moments where you can still hear your grandmother hum. But the more often I make these cookies, the easier it is to remember. They're literally a sweet reminder of two sweet women. I can only hope that one day when I'm old and gray that my granddaughter will remember our precious moments together, that she'll pull out this recipe and make cookies for her children, too.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/21139782423/in/photostream/" title="Old-Fashions Drop Sugar Cookies"><img alt="Old-Fashions Drop Sugar Cookies" height="640" src="https://farm1.staticflickr.com/578/21139782423_517b9ddb99_z.jpg" width="482" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<b><br />
</b> <b>Old-Fashioned Drop Sugar Cookies</b><br />
By Confabulation in the Kitchen<br />
<a href="https://docs.google.com/document/d/1xoc9AXUkUPM9t9sr1S4u7eIXnfAQa6Hc1a7E5yqNrQU/pub" target="_blank"><i>Printer-friendly version</i></a><br />
<br />
These crisp, crumbly, buttery cookies are guaranteed to melt in your mouth. I tend to make them when the mercury <i>just</i> starts to drop, and I like to top them with seasonal sprinkles, which add a delicious pop of sugar when you chew. My husband, who's from Down East North Carolina, says his Aunt Carolyn also makes these (without the sprinkles), but she calls them tea cakes, which is a wonderful old Southern idea. (And hers are equally delicious!) Serve these cookies piled on a plate with a pot of hot coffee or tea.<br />
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4 cups flour<br />
1 tsp baking soda<br />
1 tsp cream of tartar<br />
1 tsp salt<br />
1 cup unsalted butter, room temperature<br />
1 cup sugar<br />
1 cup powdered sugar<br />
3/4 cup vegetable oil <br />
2 large eggs<br />
1 tsp vanilla<br />
<br />
1. Heat oven to 350 F.<br />
2. In medium bowl, whisk together flour through salt. <br />
3. In large bowl, cream butter and sugars until fluffy. Add oil, eggs, and vanilla and beat well.<br />
4. Using a cookie scoop, drop mounds of dough onto parchment-lined baking sheets. Decorate if desired. Bake 15 to 20 minutes, or until cookies are brown on the edges and just golden on top. Let cool at least 3 minutes before moving to wire racks to completely cool. Store in an airtight container with wax paper between layers.<br />
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<a data-pin-color="red" data-pin-config="beside" data-pin-do="buttonPin" data-pin-height="28" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fwww.confabulationinthekitchen.com%2F2015%2F09%2Fold-fashioned-drop-sugar-cookies.html&media=https%3A%2F%2Fc1.staticflickr.com%2F1%2F590%2F21139772733_72d2f923b6_b.jpg&description=Next%20stop%3A%20Pinterest"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_red_28.png" /></a><br />
<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-29689308563245716572015-09-15T20:18:00.000-04:002016-02-14T14:08:04.402-05:00One-Pot Soy-Chili Noodles With Peanuts and Sauteed Chicken and Vegetables<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/20661134754/in/dateposted/" title="One-Pot Chili-Soy Noodles With Peanuts and Sauteed Chicken and Vegetables"><img alt="One-Pot Chili-Soy Noodles With Peanuts and Sauteed Chicken and Vegetables" height="640" src="https://farm1.staticflickr.com/742/20661134754_c98570dc37_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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I have buyer's remorse waaaay too often. This is mostly the case with shoes. There's just something about those cute little mirrors in shoe stores—I think the angles make my ankles look too heavenly. Those little mirrors make me think sure, I can walk all day in these heels! When in reality I can barely walk down the hallway at home in the morning, much less to my car, across the parking lot, and all day around the office. Thus, every spring and summer I end up with several pairs of shoes that I wear once—and then leave in the closet to collect dust. Buyer's remorse.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/21095970378/in/photostream/" title="Noodles_3"><img alt="Noodles_3" height="375" src="https://farm1.staticflickr.com/750/21095970378_eb7879bd0f.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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I also occasionally have cook's regret. I spend waaaay too much on a tin of New Zealand Dried on the Backs of Endangered Calico Turtles Turquoise Sea Salt (yes, those caps are necessary) when in reality a pinch or two of good ol' budget-friendly Morton's coarse kosher salt will do. Cook's regret.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/21095722790/in/photostream/" title="Noodles_4"><img alt="Noodles_4" height="188" src="https://farm1.staticflickr.com/580/21095722790_955cd8528e.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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And I've often spent hours making a recipe that takes me waaaay too far out of my comfort zone—only to be left ordering Chinese takeout in the end. We've all been there. A recipe (usually on Pinterest) calls to me with a beautiful image, and before I know it I'm making a special grocery list just for a pasta dish I would never order in a restaurant, much less make at home. And this time was almost just like that. You see, I'm not crazy about these photos. There was too much pasta and too little sauce—<i>except it was delicious</i>. Excited for leftovers good. Totally gonna make it again with a few tweaks good.<br />
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Check your cook's remorse (and your turquoise sea salt) at the door good. You're welcome.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/20662753583/in/photostream/" title="One-Pot Chili-Soy Noodles With Peanuts and Sauteed Chicken and Vegetables"><img alt="One-Pot Chili-Soy Noodles With Peanuts and Sauteed Chicken and Vegetables" height="640" src="https://farm6.staticflickr.com/5748/20662753583_85b68f43bf_z.jpg" width="480" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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<b>One-Pot Soy-Chili Noodles With Peanuts and Sauteed Chicken and Vegetables</b><br />
<i>Adapted from Domestic Superhero </i><br />
Makes 6 servings.<br />
<i><a href="https://docs.google.com/document/d/1CKNgC0ubJZ-lT96MkXo6tV5aAd4nD_LKwdqCC13xp-o/pub" target="_blank">Printer-friendly version</a> </i><br />
<br />
1/2 pound linguine<br />
2 tbsp olive oil, divided <br />
2 chicken breasts, chopped <br />
Cooking spray<br />
2 eggs, beaten<br />
2 yellow summer squash, chopped<br />
1/2 white onion, chopped<br />
2 tbsp brown sugar<br />
1/4 cup soy sauce<br />
2 tbsp sweet chili sauce<br />
Pinch of dried ginger<br />
1/2 tsp red pepper flakes<br />
4 to 6 green onions, chopped<br />
2 tbsp chopped peanuts<br />
<br />
1. Pour olive oil into pot over medium heat. Add chicken and cook without stirring for about 2 minutes to get a good sear on bottom. Continue to cook another 6 to 8 minutes, stirring occasionally, until chicken is cooked through. Set aside.<br />
2. In same pot, heat water and cook pasta according to package directions. Drain and set aside.<br />
2. Coat same pot with cooking spray, lightly scramble eggs, and set aside with pasta.<br />
3. Pour olive oil into same pot over medium-high heat. Add squash and onions; cook about 7 minutes, or until vegetables are soft and just beginning to brown.<br />
4. Meanwhile, in small bowl, whisk together brown sugar, soy sauce, sweet chili sauce, dried ginger, and red pepper flakes.<br />
5. Remove vegetables from heat. Stir in chicken, pasta, and eggs. Add sauce and toss to coat. Serve immediately topped with green onions and peanuts.<br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-75337211461665486642015-09-02T10:00:00.000-04:002015-09-15T20:17:52.496-04:00Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/21062646952/in/dateposted/" title="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade"><img alt="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade" height="375" src="https://farm1.staticflickr.com/719/21062646952_2b6e87b2a5.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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There are a lot of things I like about being an adult. Dessert first. Donuts for lunch. Bravo TV. Booze. Last-minute travel. Cold pizza and coffee for breakfast. Staying up <i>way</i> late. (OK, I <i>used</i> to like doing that.) Driving at night with the windows down, the stereo cranked, and the a/c blasting. Marriage (and the fun stuff that comes with it). And parenthood. Yes, I love my little boogers like nobody's business.<br />
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<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/21072637275/in/dateposted/" title="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade"><img alt="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade" height="375" src="https://farm6.staticflickr.com/5743/21072637275_676781ca54.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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But there is one thing about parenthood that drives me nuts. Dinnertime with children. Y'all, I knew what I was getting into when I had kids. I knew life with kids would be loud and messy and emotional and sticky and sweet and heartbreaking—sometimes all of those things at once. But I was not prepared to lose my time in the kitchen, my calm dinners, my ability to have a conversation with my husband without punctuating each sentence with—take your pick—One hand in your lap, We don't eat with our hands, Stop using your shirt as a napkin, We sit while we eat, Stop blowing bubbles in your milk, You have to finish your fruit, You have to take at least one bite, and What do we say when we want to leave the table? No, we say May I be excused, not Can I.<br />
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Holy moly. Turning tiny cave people into responsible, upright adults is not. easy.<br />
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But last weekend I did it. I achieved (what passes in our house) for dinnertime nirvana. I fed the kids first. I bathed them. I popped them popcorn on the stove top and put it in cute red and white paper popcorn bags. I settled them down on the couch in front of <i>The Cat in the Hat</i>. And then I ate with my husband. At the table. Just the two of us! Pan-seared filet mignon with quick garlic-soy marinade over fresh iceberg lettuce—you gotta love that cold crunch. With roasted potatoes on the side. For a whole 30 minutes! And it was enough to recharge my batteries for Sunday lunch. "Please put your brother's pizza down. He's 4 now, and he doesn't need you to feed him." Next time I better include wine.<br />
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<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/20884712538/in/dateposted/" title="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade"><img alt="Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade" height="375" src="https://farm6.staticflickr.com/5705/20884712538_0e5bb518e7.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
<br />
<b>Pan-Seared Filet Mignon With Quick Garlic-Soy Marinade</b><br />
Makes 2 servings.<br />
<a href="https://docs.google.com/document/d/1R3g5k6nwotuXjyVh-jI2HHg-F_2bzH_8354Y-6zvb4E/pub" target="_blank"><i>Printer-friendly recipe</i></a><br />
<br />
1 tbsp soy sauce<br />
1 tbsp lemon juice<br />
1 tsp sesame oil<br />
1 tbsp honey<br />
3 cloves garlic, minced (or more to taste) <br />
1/4 tsp ground black pepper<br />
2 filet mignon steaks<br />
1 tbsp olive oil<br />
1 tbsp butter<br />
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1. In small bowl, whisk together soy sauce through black pepper.<br />
2. Place steaks in zip-top plastic bag, pour in marinade, and close bag. Place in refrigerator and marinate at least 10 minutes and up to 30 minutes.<br />
3. Heat oil and butter in saute pan over high heat.<br />
4. Remove one steak from marinade at a time, letting excess marinade drip off, and putting each steak directly into pan when foam from butter disappears. Discard marinade. Cook steaks about 4 minutes on each side for medium-rare. Let rest a few minutes before slicing. Serve warm.<br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-2644884095399979992015-08-29T17:35:00.002-04:002016-03-07T22:07:47.903-05:00Oven-Roasted Pork With Homemade Spice Rub<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/20353715474/in/dateposted/" title="Oven-Roasted Pork With Homemade Spice Rub"><img alt="Oven-Roasted Pork With Homemade Spice Rub" height="375" src="https://farm6.staticflickr.com/5711/20353715474_8f8bf25f80.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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I'm not the kind of person who jump on bandwagons. I'm fairly questioning of most things I read. And I'm not quick to trust. But I am loyal. And faithful. And when I like something, I really like it. That especially applies to recipes. This <a href="http://www.confabulationinthekitchen.com/2007/03/grits-girls-raised-in-south-they-eat.html" target="_blank">Southern grits breakfast casserole</a> is family favorite. This <a href="http://www.confabulationinthekitchen.com/2009/03/ground-beef-or-turkey-stroganoff.html" target="_blank">homemade beef stroganoff</a> is one of our go-to meals. And I've made this <a href="http://www.confabulationinthekitchen.com/2009/11/jennifers-broccoli-casserole.html" target="_blank">broccoli casserole</a> more times than I can count. I know a good thing when I make it.<br />
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I'm also not one of those people who tends to plan, shop, prep, and cook enough food for a month. First, it's because I don't think end times are upon us. Second, it's because I like to eat fresh food, not thawed, rehydrated, and heated food. And third, it's because I get tired of eating the same thing again and again. (Unlike my children because oh my gravy they want the same things all the time. Just a moment of honesty from a mom who's made 7,659 PBJs in the last year.) I'm sure it's convenient to have food made and ready to go, but I think those people are looking at cooking all wrong. It should be joyful to spend time preparing a meal. It should be a reliever of stress, not a creator. Cooking should make your house smell good. Cooking should make you anticipate the pleasure of a fresh pie, a golden roasted chicken, or a big pot of bubbly, homemade spaghetti sauce.<br />
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<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/20788407218/in/photostream/" title="Oven-Roasted Pork With Homemade Spice Rub"><img alt="Oven-Roasted Pork With Homemade Spice Rub" height="375" src="https://farm1.staticflickr.com/741/20788407218_ddfeeba71d.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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And finally, I'm not one of those people who closes the weekend with a day of activity. I still believe Sundays are a day of rest. Sunday afternoons are meant to be low-key. They're when I like to tackle new recipes and flip through magazines, looking for inspiration. And they're for slowly roasting a pork roast so that it glistens with delicious fat, pops with flavor, slices with a fork, and pulls your family to the kitchen to ask, What's that smell? And perhaps your oven-roasted pork will also feed you for a few days. Cook once, eat three times, some say. So if <i>this</i> is how you do that, count me in.<br />
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<i>We ate this roast at three meals. The first day we topped runny eggs with slices of just-cooked pork—simple perfection. The second day we ate it sliced on biscuits, with a side of buttery, peppery grits. And on the third day we at it chopped in flour tortillas, topped with cheddar, avocado, and scrambled eggs. Also, note that this recipe is easily doubled or tripled to accommodate a larger pork roast. In general, roast your pork one hour per pound, or until internal temperature reaches 190 F. </i><br />
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<b>Oven-Roasted Pork With Homemade Spice Rub</b><br />
Makes 6 servings.<br />
<a href="https://docs.google.com/document/d/1d-xteCZXYaviKC6B1ltWS7XQNObkcJTLjY-hTXxSGmI/pub" target="_blank"><i>Printer-friendly version</i></a> <br />
<br />
1 tsp seasoned salt<br />
1 tsp brown sugar<br />
1 tsp granulated sugar<br />
1 tsp paprika<br />
1/2 tsp garlic powder<br />
1/2 tsp ground black pepper<br />
1/4 tsp dry mustard<br />
Pinch of cumin powder<br />
Pinch of ginger powder<br />
<br />
2-lb pork ham roast, thawed<br />
1/4 cup honey mustard<br />
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1. Heat oven to 250 F. Cover bottom and sides of roasting pan with foil.<br />
2. Meanwhile, in small bowl, combine seasoned salt through ginger powder. <br />
3. Pat roast dry with paper towels. Coat meat with honey mustard, and then cover with rub.<br />
4. Place fat-side up in roasting pan. Place uncovered in oven and let cook, undisturbed, for two hours. Remove from oven, and using a meat thermometer, check temperature. Meat should reach 190 F when done.<br />
5. When meat is done, remove pan from oven. Pull sides of foil tightly around meat, cover with towel, and let meat rest for an hour. After resting, chop or slice meat and serve.<br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-4780964116251937552015-08-23T17:44:00.000-04:002015-08-29T17:28:56.267-04:00Peach Pie With Oatmeal Crumble Topping<a data-context="false" data-flickr-embed="true" data-footer="false" data-header="false" href="https://www.flickr.com/photos/langstons/20637456430/in/dateposted-public/" title="Peach Pie With Oatmeal Crumble - 1"><img alt="Peach Pie With Oatmeal Crumble - 1" height="375" src="https://farm6.staticflickr.com/5739/20637456430_4606e4fc67.jpg" width="500" /></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br />
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An alternate title for this recipe could be <b>Can't Make Up My Mind Peach Pie</b>. Because, you see, my boys started school last week, which means the calendar is pushing September. And it's closer to the time of year Southern weather isn't so thick you can fill a water gun without turning on the hose. So while the delicious farmers-market North Carolina peaches my dad dropped off were calling my name—I wasn't all that interested in a mid-summer double-crust peach pie. I wanted a bit of crunch. I wanted cinnamon. I <i>demanded</i> a taste of fall (a whole month before it's scheduled to arrive). Enter this Peach Pie With Oatmeal Crumble Topping, a crumble you might typically see on an apple pie in the fall. (I seem to have had this affliction <a href="http://www.confabulationinthekitchen.com/2010/09/so-long-summer-nectarine-crisp.html" target="_blank">before</a>. Life <i>is</i> cyclical, so they say.)<br />
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<div class="separator" style="clear: both; text-align: center;"></div>I found the <a href="http://redheadcandecorate.com/2012/09/julies-easy-dutch-apple-pie/" target="_blank">no-roll easy crust recipe</a> on <a href="https://www.pinterest.com/confabulation/" target="_blank">Pinterest</a>. I admit I never saw Maw Maw make a pie crust this way. Hers were always light, flaky, and rolled by hand. But when you're short on time and you have ridiculously warm hands (the better to pat baby butts to sleep) that melt butter in a second, it's a lifesaver. It reminds me of the crust I use to make my <a href="http://www.confabulationinthekitchen.com/2010/05/broccoli-sour-cream-and-bacon-quiche.html" target="_blank">Broccoli, Sour Cream, and Bacon Quiche</a>, but it's easier. But I go a step further. Instead of pie weights, I prick the crust all over with a fork to keep it from bubbling, and then I bake it to prevent sogginess once the fruit is poured in. This is a trick called <a href="http://culinaryarts.about.com/od/glossary/g/Blind-Bake.htm" target="_blank">blind baking</a>, but I didn't know that until I was older. I just knew it as something Mama and Maw Maw always did when baking pies.<br />
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This pie doesn't need to be served warm to be enjoyed. It's just as good for breakfast on Monday—at room temperature—as it is warm from the oven at Sunday dinner. And it doesn't <i>need</i> ice cream, but a big ol' scoop of that never hurt anybody, now did it? So serve it warm. Serve it with ice cream. And serve it with a spoon, like I always do. Because when the crust is gone and the fruit is slurped, a spoon will come in handy for scooping up every bit of that sweet, left-behind peach-pie nectar that tastes like summer—with a good dose of fall thrown in.<br />
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<b>Peach Pie With Oatmeal Crumble Topping</b><br />
Makes 8 servings.<br />
<a href="https://docs.google.com/document/d/16SDmN26yCFobja1wAVhgvy9lKF-wAA5QJqg0lFwRPV8/pub" target="_blank"><i>Printer-friendly version </i></a><b></b><i> </i><br />
<br />
<i>For pie: </i><br />
<a href="http://redheadcandecorate.com/2012/09/julies-easy-dutch-apple-pie/" target="_blank">1 pie crust</a><br />
6 small to medium ripe peaches<br />
3/4 cup sugar, divided<br />
1/2 tsp cinnamon<br />
1/2 tsp nutmeg<br />
Pinch of salt<br />
2 tbsp all-purpose flour <br />
<br />
<i>For crumble topping:</i><br />
1/4 cup brown sugar<br />
2 tbsp oatmeal<br />
1/4 tsp cinnamon<br />
2 tbsp all-purpose flour<br />
Pinch of salt<br />
2 tbsp cold unsalted butter<br />
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1. Heat oven to 400 F.<br />
2. Make the pie crust. Once crust is pressed into pie plate, prick it all over with fork, and bake it for 10 minutes. Remove from the oven and set aside.<br />
3. Meanwhile, peel and slice peaches. Place in strainer set over a bowl. Pour 1/4 cup sugar over fruit, gently stir, and let sit 30 minutes.<br />
4. Make crumble topping. In medium bowl, combine all ingredients except butter. Add butter, and using a fork or pastry blender, combine until crumbly. Refrigerate until ready to use.<br />
5. Pour peach juice out of bowl and save for another use. Then pour peaches back into bowl, and gently stir in remaining sugar, cinnamon, nutmeg, and salt. Sprinkle 2 tbsp flour over bottom of crust. Pour fruit into crust, and top with crumble mixture.<br />
6. Bake pie for 20 minutes. Reduce heat to 350 F and bake another 30 minutes, or until fruit is bubbling. If crust or fruit tips are becoming too brown, top with piece of foil until end of baking. Remove from oven and let cool a few minutes to let fruit set before serving.<br />
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<script async="" defer="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-39185118484115658542013-01-21T12:09:00.001-05:002015-09-27T13:15:52.314-04:00The Best Apple Pie (You'll Ever Have)<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/7952659324/in/dateposted/" title="The Best Apple Pie (You'll Ever Have)"><img src="https://farm9.staticflickr.com/8308/7952659324_c8fda7e5a1_z.jpg" width="480" height="640" alt="The Best Apple Pie (You'll Ever Have)"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
<br />
Imagine with me a world where he or she has been missing for awhile. How do they re-arrive? Well, musical artists come roaring back to the stage with an update to their style, creating a self-applied relevancy to their music. Athletes come running back onto the field with an urgency, taking it upon themselves to put their team at the pinnacle of success. Sometimes they reach that high note. (See: Madonna) Sometimes they fumble. (See: Favre) And sometimes it remains to be seen. (See: Confabulation in the Kitchen)<br />
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<a href="http://www.flickr.com/photos/langstons/7952658780/" title="The Best Apple Pie (You'll Ever Have) by Confabulation, on Flickr"><img alt="The Best Apple Pie (You'll Ever Have)" height="375" src="http://farm9.staticflickr.com/8438/7952658780_41a0b22d6b.jpg" width="500" /></a><br />
<br />
I could bring to the table a recipe of invention and individuality, in which I showcase the Next Big Thing. Or I could sneak in without letting the screen door slam and leave on your counter a pie that will tickle your taste buds and maybe take you back to that place you've been missing, be it your grandmother's kitchen or your parents' patio. To be honest, that's all I really want. I want to be a back-door friend, one who doesn't have to knock. I want to be a dependable friend, one who brings you apple pie when you're happy or when you're sad. Mostly I want to be that friend who shares recipes with you over a cup of coffee, recipes that you can count on to nourish your family and not break the bank. That's what I was before, I hope. Won't you invite me in for another chat?<br />
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<a href="http://www.flickr.com/photos/langstons/7952660354/" title="The Best Apple Pie (You'll Ever Have) by Confabulation, on Flickr"><img alt="The Best Apple Pie (You'll Ever Have)" height="375" src="http://farm9.staticflickr.com/8032/7952660354_b4d3151f66.jpg" width="500" /></a><br />
<br />
I've made this pie many times over the last, oh, 15 years or so. It's my favorite apple pie recipe because it tastes like what you've always loved when it comes to apple pie, but it's a bit more special. It's good for family. It's good for company. It's just good, and there isn't really anything I'd change about it. It's messy. It's sweet. It's lovely. So to give credit where credit is due: Go check out <a href="http://www.foodnetwork.com/recipes/calling-all-cooks/kendras-apple-pie-recipe/index.html">Kendra's Apple Pie</a>!<br />
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<a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fshallwecook.blogspot.com%2F2013%2F01%2Fthe-best-apple-pie-youll-ever-have.html&media=http%3A%2F%2Ffarm9.staticflickr.com%2F8308%2F7952659324_c8fda7e5a1.jpg&description=Apple%20Pie%20by%20Confabulation%20in%20the%20Kitchen"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-77012270811373002672012-01-18T22:12:00.001-05:002012-01-18T22:14:07.577-05:00Sweet and Spicy Green Beans<a href="http://www.flickr.com/photos/langstons/6723397501/" title="Sweet and Spicy Green Beans by Confabulation, on Flickr"><img alt="Sweet and Spicy Green Beans" height="375" src="http://farm8.staticflickr.com/7018/6723397501_4f1b0e2d26.jpg" width="500" /></a><br />
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First, let's all take a moment to let my mom have a good, long laugh. You see, I hate green beans, truth be told. Well, what I actually hate is Southern green beans, especially the kind canned at home. They really aren't <i>green</i> after canning. And they hardly taste like <i>beans</i>. They're mush. Yes. I'm 5 years old (still). My parents always made me eat one spoon full of beans at dinner, so I'd shove every single one onto my fork and take one big bite, choking them down and whining about it all the while.<br />
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<a href="http://www.flickr.com/photos/langstons/6723397697/" title="Sweet and Spicy Green Beans by Confabulation, on Flickr"><img alt="Sweet and Spicy Green Beans" height="391" src="http://farm8.staticflickr.com/7159/6723397697_fb6a24b203.jpg" width="500" /></a><br />
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But I'm not 5 any more. (I bet you already knew that.) And now that I can cook for myself I do actually eat beans. I roast and sprinkle them with kosher salt. I saute them in garlic and olive oil and sprinkle them with toasted almonds. And I pile them on my plate at the Chinese buffet ... the exact reason I was attracted to this recipe. I don't know what's in the sauce at the buffet, but I do know what's in this sauce, and it's good stuff. These beans are perfect with chicken and rice, but they'd sit beautifully beside roast pork or a nice juicy steak, too. And if you're not into the whole meat thing just add some carrots and red pepper and serve over rice. Perfection.<br />
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<a href="http://www.flickr.com/photos/langstons/6723397917/" title="Sweet and Spicy Green Beans by Confabulation, on Flickr"><img alt="Sweet and Spicy Green Beans" height="375" src="http://farm8.staticflickr.com/7167/6723397917_de9ca724f5.jpg" width="500" /></a><br />
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Where am I getting fresh green beans in the middle of winter? My freezer. My dad grew these beans over the summer, and I have just a couple of bags left now. What a treat to have something wholesome, fresh, and bright green when the world outside is cold, gray, and damp. When summer rolls around I highly recommend you pick beans at your neighbors' house (they keep begging you to pick some off their ever-producing vines, anyway, right?) or head to the farmers market and get some beans to freeze for yourself. A foodsaver is worth its weight in gold, I tell you what. <br />
<br />
<b>Sweet and Spicy Green Beans</b><br />
<b>Adapted from Allrecipes</b><br />
Makes 4 servings<br />
<div style="color: #660000;">
<a href="https://docs.google.com/document/d/1CRCQwYhI5Ap_MGjqiERWYnajJbixWkuP_kFnXVIlGVs/edit"><i>Printer-friendly version</i></a></div>
<br />
If you decide to add vegetables to your beans to make a vegetarian meal you might want to double - or even triple - your amount of sauce.<br />
<b> </b><br />
<b>Ingredients</b><br />
3/4 pound fresh or frozen green beans<br />
1 clove garlic, minced<br />
2 tablespoons soy sauce<br />
1 teaspoon chili sauce<br />
1 teaspoon honey<br />
2 teaspoons olive oil<br />
<br />
<b>Directions</b><br />
1. Bring large pot of water to a boil. Steam beans 3 to 4 minutes. Set aside.<br />
2. In a separate bowl, combine garlic, soy sauce, chili sauce and honey.<br />
3. Heat olive oil in saute pan over medium-high heat. Add beans and saute, stirring, 3 to 4 minutes. Pour sauce over beans and cook another 2 to 3 minutes, stirring, until liquid is mostly cooked away. Serve hot.<br />
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</script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-47894293098291918312012-01-12T22:24:00.000-05:002015-09-27T13:17:55.307-04:00(Chocolate) Marshmallow Surprise Cookies<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/6662036123/in/dateposted/" title="Marshmallow Surprise! Cookies"><img src="https://farm8.staticflickr.com/7167/6662036123_d2c949e377_z.jpg" width="466" height="640" alt="Marshmallow Surprise! Cookies"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Are you like me? Do you dislike surprises? I've never had a surprise birthday party. (In fact, I won't even go out to eat on my birthday for fear of a surprise serenade.) I found out the gender of both my babies as soon as possible. And - even though I think this would actually be fun - I've never just climbed in the car and said, "Let's go!" without having a plan in mind.<br />
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It's not that I'm a party pooper. And it's not that I'm scared of the unknown. It's that I like to plan. I like to know what to expect. And I like to fine-tune the details. So while these cookies weren't a surprise to me they were a surprise to the friends and family I fed them to.<br />
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So, okay. Even I can admit that biting into a chewy, chocolate cookie and discovering a fluffy, sugary marshmallow is hiding under all of that smooth, creamy frosting isn't such a bad surprise. It's even one <i>I</i> could appreciate. And since these cookies disappeared before I could eat my fair share I'll be glad to welcome a surprise visitor at my door with a fresh batch - just for me! <br />
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<a href="http://www.flickr.com/photos/langstons/6687339819/" title="Marshmallow Surprise Cookies by Confabulation, on Flickr"><img alt="Marshmallow Surprise Cookies" height="500" src="http://farm8.staticflickr.com/7174/6687339819_9a81d1da70.jpg" width="387" /></a><br />
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<b>(Chocolate) Marshmallow Surprise Cookies</b><br />
<b>Adapted from Martha Stewart</b><br />
Makes 20 to 24 cookies<br />
<div style="color: #660000;"><a href="https://docs.google.com/document/d/1L8LvdJTFlTuLwmWJdOw69HSpWCEdFQuilMag4Tlgtbg/edit"><span style="font-size: x-small;"><i>Printer-friendly recipe</i></span></a></div><br />
Remember when I said I like to fine-tune the details? These cookies let me do that. There are obviously a few steps involved: making the dough, chilling the dough, browning the marshmallows, letting the cookies cool, making the frosting.... I think you get my drift. So all that being said, don't start these at 7 on a Wednesday night. Because while your co-workers may appreciate them the next day, you'll wish you had left this fun task to a lazy Saturday afternoon, instead! (But don't let that scare you away. These are very delicious cookies!)<br />
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<b>Ingredients </b><br />
1 3/4 cup all-purpose flour<br />
3/4 cup cocoa powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup unsalted butter, at room temperature<br />
1 cup granulated sugar<br />
1 large egg<br />
1/2 cup milk<br />
1 teaspoon vanilla<br />
12 large marshmallows, cut in half<br />
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<a href="http://www.marthastewart.com/335608/chocolate-frosting-for-surprise-cookies">Recipe for frosting</a> (Looking for a shortcut? Canned frosting will work in a pinch, but you won't be able to stack the cookies unless you use a frosting that hardens a bit.)<br />
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<b>Directions</b><br />
1. In a large bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.<br />
2. In a separate bowl, cream butter and sugar until light and fluffy, 2 to 3 minutes. Add egg, milk, and vanilla, and beat until well mixed. Add dry ingredients, and or up to overnight.<br />
4. Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.<br />
5. Remove dough from fridge. Drop tablespoons of dough onto sheets, about 2 inches apart. Bake 10 to 12 minutes, or until cookies spread a bit and are firm to the touch.<br />
6. Remove cookie sheets, and top each cookie with half a marshmallow. Return cookies to oven and bake about 2 minutes more, just until marshmallows start to melt.<br />
7. Remove cookie sheets, place cookies on wire racks, and let them cookies cool completely. When they're completely cool - and they must be so that your frosting doesn't melt - spread top of cookies with chocolate frosting, being sure to completely cover marshmallows.<br />
8. Store in an airtight container, and remember not to stack your cookies unless the frosting you use allows you to do so.<br />
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</script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-4202684445386141022012-01-05T21:48:00.001-05:002012-01-11T12:06:00.373-05:00Mashed Potato Pancakes<a href="http://www.flickr.com/photos/langstons/5398377839/" title="Mashed Potato Pancakes by Confabulation, on Flickr"><img alt="Mashed Potato Pancakes" height="384" src="http://farm6.static.flickr.com/5134/5398377839_3bfaa125c6.jpg" width="550" /></a><br />
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Ah, New Year's resolutions. Do you make them? Good for you. In a word for me? No. I'm not much of a goal-setter, truth be told. What am I? I'm an all good things come to those who wait kind of gal. I'm a think-it-through-er most of the time, but the older I get I'm also a just-go-for-it ... er. Apparently I'm also a maker up of words. And that being said, with two kids, and a job, and this wonderful yet hectic thing called life I'm quickly becoming a make-it-up-as-I-go-along ... er. (There I go again!)<br />
<br />
Yeah, so I'm making things up as I go along. Just like this post. Let's be honest. This post doesn't have much point, except to tell you that I am quickly becoming a complete waste-not-want-not cook-er. (Just kidding. But parallel structure and all that jazz, right?) I'm a cook who brought home a rotisserie chicken one night (legs for Brad, wings for me) and turned the leftovers into chicken salad the next day. A cook who turned that chicken carcass into chicken broth (after said carcass took a stint in the deep-freeze). A cook who brought carrots and celery home from the wings joint, and turned them into a base for soup the next day (using said broth). A cook who peeled too many potatoes for that soup and turned them into mashed potatoes the next day. And I'm a cook who used those leftover mashed potatoes to make mashed-potato pancakes for a lazy Sunday brunch.<br />
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What kind of cook are you?<br />
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<a href="http://www.flickr.com/photos/langstons/5398980922/" title="Mashed Potato Pancakes by Confabulation, on Flickr"><img alt="Mashed Potato Pancakes" height="384" src="http://farm6.static.flickr.com/5219/5398980922_df1b7e4525.jpg" width="550" /></a><br />
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There's really no recipe to share, here. I just did what I watched my grandmother do time after time. Take cold mashed potatoes - they have to be really cold and solid - and turn them into patties. Size doesn't matter, but do try to make them all the same thickness so they cook at the same time. Dust patties with all-purpose flour. And fry them in a few tablespoons of whatever fat you have on hand. Olive oil, bacon grease, chicken fat ... it will work! Et bon appetit pour vous!<br />
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How do you use leftovers?<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-70067006674549440442011-11-07T09:00:00.000-05:002012-01-11T12:05:46.849-05:00Lemon-Yogurt Cake<a href="http://www.flickr.com/photos/langstons/6183418297/" title="Lemon-Yogurt Cake by Confabulation, on Flickr"><img alt="Lemon-Yogurt Cake" height="375" src="http://farm7.static.flickr.com/6151/6183418297_954270344e.jpg" width="500" /></a><br />
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I'm feeling a bit under the weather this week so I need lots of citrus. Lemon-yogurt cake counts, right? And for an extra shot of Vitamin C a bit of lemon glaze is just the thing. OK. I'm trying too hard to justify eating a piece of cake. You know, we shouldn't ever feel like we need an excuse to enjoy a bite of food. I'll be the first to admit that it's a hard attitude adjustment to make, and I hadn't really thought of it that way until recently. Brad and I went to hear <a href="http://www.travelchannel.com/TV_Shows/Anthony_Bourdain">Anthony Bourdain</a> speak, and he brought <a href="http://www.aveceric.com/">Eric Ripert</a> along with him. They did an interview-style gig at the beginning of the show, and when Anthony asked Eric what his guilty pleasure is Eric responded that he has never felt guilty about eating. Anything. You could feel the audience react to his words. I'm not sure it's a common attitude in France (where Eric is from), but it definitely made an impression on me. So all of that being said I'm heading to the kitchen for another ... <i>bite</i> ... of cake. It's made with yogurt so it can't be <i>all</i> bad, right?<br />
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<a href="http://www.flickr.com/photos/langstons/6183938216/" title="Lemon-Yogurt Cake by Confabulation, on Flickr"><img alt="Lemon-Yogurt Cake" height="375" src="http://farm7.static.flickr.com/6168/6183938216_97f7ea84af.jpg" width="500" /></a><br />
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<b>Lemon Yogurt Cake</b><br />
<b>Adapted from Ina Garten</b><br />
Makes 1 loaf<br />
<div style="color: #660000;"><a href="https://docs.google.com/document/d/1KpN9uH11sFibDz4kwF0aYSkz28LJhHhWLlapNpiTx9Q/edit"><span style="font-size: x-small;"><i>Printer-friendly version</i></span></a></div><br />
<b>Ingredients</b><br />
1 1/2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1 cup plain yogurt<br />
1 1/3 cups sugar, divided<br />
3 large eggs<br />
2 teaspoons lemon zest <br />
1/2 teaspoon vanilla <br />
1/2 cup vegetable oil<br />
1/3 cup lemon juice<br />
<br />
<b>Glaze</b><br />
1 cup powdered sugar<br />
2 tablespoons lemon juice<br />
<br />
<b>Directions</b><br />
1. Preheat oven to 350 degrees. Prepare loaf pan with nonstick baking spray, or with butter and parchment paper. Set aside.<br />
2. In a large bowl, sift flour, baking powder and salt. Set aside. In a separate large bowl, whisk yogurt, 1 cup sugar, eggs, zest and vanilla. Incorporate the dry ingredients into the wet ingredients, a bit at a time. Fold in vegetable oil.<br />
3. Pour batter into prepared pan. Bake 45 to 50 minutes, or until cake tester comes out clean.<br />
4. While cake is baking, cook 1/3 cup lemon juice and 1/3 cup sugar in a pan over medium heat until sugar dissolves and mixture is clear. Set aside and let cool slightly.<br />
5. When cake is done let it cool 5 to 10 minutes in the pan. Then remove loaf and place on baking rack over a cookie sheet or wax paper. Using cake tester or toothpick, punch holes all over top of cake. Slowly pour lemon-sugar mixture over cake and let it soak in as cake cools. <br />
6. Meanwhile, to make glaze, combine powdered sugar and lemon juice. Pour over cooled cake or over each slice as it's cake is served.<br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-84861274272489717552011-09-29T10:00:00.000-04:002015-09-27T13:18:06.992-04:00Cheesy Ham Puff<a data-flickr-embed="true" href="https://www.flickr.com/photos/langstons/6182846234/in/dateposted/" title="Cheesy Ham Puff"><img src="https://farm7.staticflickr.com/6159/6182846234_65d2ce6afa_z.jpg" width="480" height="640" alt="Cheesy Ham Puff"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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If I ever meet the person who invented puff pastry I'll give them a hug. It's something I always have a box of in the freezer because it comes in handy when I need a last-minute dessert that's quick to whip up. Stuff it, fill it, roll it. Sprinkle it with sugar, cinnamon or herbs. There are few things as versatile! I will say that I more often use it when making dessert or savory appetizers so I was excited to find a recipe that uses puff pastry as a main course. I mean, puff pastry for supper. Does life get much better? Maybe if you add ham and cheese to the mix, it does.<br />
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<a href="http://www.flickr.com/photos/langstons/6182815848/" title="Cheesy Ham Puff by Confabulation, on Flickr"><img alt="Cheesy Ham Puff" height="251" src="http://farm7.static.flickr.com/6153/6182815848_b0db994258.jpg" width="500" /></a><br />
<br />
We eat a lot of sandwiches - with soup, salad or a side of chips or vegetables. And while sandwiches can be cold, hot, toasted or grilled - they're still sandwiches. It's nice to switch things up, and this cheesy ham puff is a great way to do just that. My college roommate Jennifer (she of <a href="http://shallwecook.blogspot.com/2009/11/jennifers-broccoli-casserole.html">Broccoli Casserole</a> fame) used to make what she calls Party Biscuits once in awhile: rolls with ham, cheese, mustard and poppy seeds. This puff reminds me a lot of those rolls, but this has the added crispness and buttery flavor of the pastry (which is never a bad thing!) After following the recipe as written, however, I think a bit of mustard would be a nice touch because its tang would cut the creaminess and buttery taste. You could also change the filling - turkey would work well - and choose a different cheese to make it a dish your family would love.<br />
<br />
<a href="http://www.flickr.com/photos/langstons/6182293831/" title="Cheesy Ham Puff by Confabulation, on Flickr"><img alt="Cheesy Ham Puff" height="500" src="http://farm7.static.flickr.com/6152/6182293831_4f6d123690.jpg" width="375" /> </a><br />
<br />
<b>Cheesy Ham Puff</b><br />
<b>Adapted from Everyday Food</b><br />
Serves 12 as an appetizer or up to nine as a main dish (rewarms well for lunches)<br />
<div style="color: #660000;"><a href="https://docs.google.com/document/d/1IylYn6a4Him-SBy_XaXw0lSy7brxq9zKHCqctAdrlJI/edit?hl=en_US"><span style="font-size: x-small;"><i>Printer-friendly recipe</i></span></a></div><br />
<b>Ingredients</b> <br />
1 to 2 tablespoons all-purpose flour<br />
2 sheets frozen puff pastry, thawed<br />
1 tablespoon butter<br />
1 cup milk<br />
Salt and pepper<br />
Pinch of nutmeg<br />
6 ounces sliced ham (or meat of your choice)<br />
1 cup grated Mozzarella (or cheese of your choice)<br />
1 large egg, beaten<br />
<br />
<b>Directions</b><br />
1.Line two cookie sheets with parchment paper and set aside.<br />
2. On a well-floured counter, roll each sheet of pastry into a 10x13 rectangle. Transfer to sheets and refrigerate.<br />
3. Meanwhile, melt butter over medium heat. Add flour and cook about a minute, stirring constantly, until golden. Add milk, whisking constantly, and bring to a simmer. Stir until thick, about five minutes. Add nutmeg and season with salt and pepper. Remove from heat and let cool 30 to 45 minutes.<br />
4. While flour mixture cools, preheat oven to 400 degrees.<br />
5. On one pastry sheet, arrange ham evenly, leaving at least a 3/4-inch border. Spread sauce over ham and sprinkle with cheese. Brush remaining border with egg then top with pastry sheet. Fold edges over and press to seal.<br />
6. Brush top pastry sheet with egg. Cut slits in top to vent. Bake about 30 minutes, until brown and puffy. Serve warm or slightly cooled. Refrigerate leftovers.<br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-79087234137512877692011-09-26T10:00:00.000-04:002012-01-11T12:06:11.619-05:00Chicken Paprikash<a href="http://www.flickr.com/photos/langstons/6118107033/" title="Chicken Paprikash by Confabulation, on Flickr"><img alt="Chicken Paprikash" height="375" src="http://farm7.static.flickr.com/6083/6118107033_f859c3767d.jpg" width="500" /> </a><br />
<br />
Is there a dish, simple or involved, that you've always wanted to try? Chicken Paprikash was just such a dish for me. I've seen it in countless magazines and cookbooks, and I've clipped one version after another. There is really no reason I haven't tried it; if you know my style of cooking you know that Chicken Paprikash is right up my alley. It's simple yet full of flavor; it's homey and comforting; and it goes perfect over rice or noodles, making it kid-friendly. When I saw it in my Martha Stewart magazine I knew I had to give it a try. I love Martha's savory recipes, and I've always had good luck with them. This was no different. It was so easy, and while it's not the most beautiful meal I've ever made it hit the spot and was easy to put together after a long day of work. It will warm your belly on a cool, fall night, too. What's not to like?<br />
<br />
<b>Chicken Paprikash</b><br />
<b>Adapted from Martha Stewart</b><br />
<a href="https://docs.google.com/document/pub?id=1VFtvqFK3yvDPDGskWSMNJPOsLW4wLO4eC8IhpD9idYs"><i><span style="color: #990000; font-size: x-small;">Printer-friendly version</span></i></a><br />
<br />
The key to one-pot dishes that come together quickly is to have all your ingredients ready and on hand. Measure everything out and have it in front of you before you turn on your stove, and this dish will be all that much easier.<br />
<br />
<b>Ingredients</b><br />
3 pounds chicken, skin-on<br />
Salt and pepper<br />
2 teaspoons oil<br />
1 large onion, halved and thinly sliced<br />
3 garlic cloves, chopped<br />
2 tablespoons paprika<br />
3 tablespoons all-purpose flour<br />
1 3/4 cups chicken broth<br />
14-ounce can diced tomatoes<br />
1/2 cup sour cream<br />
<br />
<b>Directions</b><br />
1. Sprinkle chicken with salt and pepper. In a large pot, heat oil over high heat. Cook chicken, skin side down, about six minutes. Turn and cook six more minutes. Remove chicken and set aside.<br />
2. Pour oil out of pot, reserving 1 tablespoon. Reduce heat to medium, add onion to oil and cook until soft. Using a wooden spoon, scrape brown bits from the bottom of pot. Add garlic and cook three minutes. Add paprika and flour, sprinkle salt and pepper, and cook, stirring constantly, until paprika turns dark and fragrant and begins to stick, about one minute. Add chicken broth and whisk well. Add diced tomatoes and stir. Increase heat to high and bring to a boil. Reduce heat to medium and return chicken to pot, skin side up. Cover and cook 20 minutes, until chicken is done.<br />
3. Cook noodles or rice while chicken finishes. Divide between four dishes, and top with chicken.<br />
4. Add sour cream to sauce and stir well. Pour over chicken and noodles or rice. Serve hot.<br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-65549132395381309182011-09-02T10:24:00.001-04:002020-04-29T16:50:06.592-04:00Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting<a href="http://www.flickr.com/photos/langstons/6105511357/" title="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting by Confabulation, on Flickr"><img alt="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting" src="http://farm7.static.flickr.com/6085/6105511357_32ffc4746e.jpg" height="375" width="500" /></a><br />
<br />
Fall is coming. Can you feel it?<br />
<br />
I sat at my desk last night, listening to a soft rain and memorizing the sounds my boys make as they dream. I had a cinnamon-apple candle burning on the desk beside me, and I had a pair of warm, fuzzy socks on to warm my cool toes. This morning it's gray and chilly outside, and school buses are making their rounds, picking up children wearing layers of bright, new clothes.<br />
<br />
<a href="http://www.flickr.com/photos/langstons/6106055428/" title="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting by Confabulation, on Flickr"><img alt="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting" src="http://farm7.static.flickr.com/6187/6106055428_858c97f402.jpg" height="375" width="500" /></a><br />
<br />
Fall is coming. Can you smell it?<br />
<br />
I need two cups of coffee today to warm my bones (and hold my eyelids open). It's still dark outside when the alarm goes off now. We went this week to meet Cash's preschool teachers, and our church is preparing for its first Moravian Festival. Every day there are a few more leaves on the grass as the branches shiver and drop them to the ground. Halloween treats are starting to show up in the stores, putting visions of Batman and Robin costumes in my son's head. And if you stop a moment and breathe deeply you may be able to smell the apples ripening on the branches, waiting to be picked and turned into apple butter. <br />
<br />
<a href="http://www.flickr.com/photos/langstons/6105511777/" title="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting by Confabulation, on Flickr"><img alt="Butterscotch Maple Cupcakes with Butterscotch Maple Cream-Cheese Frosting" src="http://farm7.static.flickr.com/6198/6105511777_d0eff12516.jpg" height="375" width="500" /></a><br />
<br />
Fall is coming. Can you taste it?<br />
<br />
I couldn't help myself. I needed cake. I needed the sugary, almost-too-sweet taste of butterscotch. And I needed to use these adorable cupcake toppers before I ate them all one by one like candy. Fall, you aren't here yet, but we're ready and waiting, ready to welcome you with open arms. Please don't hurry - there is no need to wish life away, of course - but don't take your time, either.<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5958976100/" title="Hank - One Month Old by Confabulation, on Flickr"><img alt="Hank - One Month Old" src="http://farm7.static.flickr.com/6012/5958976100_088603d208.jpg" height="376" width="500" /></a><br />
<br />
Did you catch that? My <i>boys</i>? I'm slick like that, dropping it in like it's no thing. Perhaps you've wondered where I've been these past few months. (Or maybe you're a super sleuth and saw that I updated my About Page.) This photo should answer any questions. Meet Hank! He arrived in June, and we're just now getting our groove back. Yes, Cash adores him. We all do! And now, back to the show.<br />
<br />
<b>Butterscotch Maple Cupcakes</b><br />
<b>Adapted from <a href="http://randomsweetnessbaking.wordpress.com/">Random Sweetness</a> </b><br />
Makes About 2 Dozen Cupcakes<br />
<a href="https://docs.google.com/document/pub?id=1npUZh9DbCZU1hvmWhi7xhs-ZMsNHLnwtaioP7wY3Nlc"><span style="color: #660000; font-size: x-small;"><i>Printer-friendly version</i></span></a><br />
<br />
<u><b>Cake Ingredients</b></u><br />
<span style="color: black;">1 butter cake mix </span><br />
<span style="color: black;">1 package of instant butterscotch pudding</span><br />
<span style="color: black;">1 cup water</span><br />
<span style="color: black;">1/2 cup vegetable oil</span><br />
<span style="color: black;">4 large eggs</span><br />
<span style="color: black;">1 teaspoon maple flavoring</span><br />
<br />
<u><b>Frosting</b></u><b><u> </u><u>Ingredients</u></b><span style="color: black;"> </span><br />
<span style="color: black;">1 8-ounce package cream cheese, room temperature</span><br />
<span style="color: black;">4 tablespoons unsalted butter, room temperature</span><br />
<span style="color: black;">2.5 to 3 cups powdered sugar</span><br />
<span style="color: black;">1/2 teaspoon maple flavoring</span><br />
<span style="color: black;">1/2 cup butterscotch chips, melted and slightly cooled (They should still be stirrable. Is that a word?)</span><u><b><span style="color: black;"></span></b></u><br />
<br />
<u><b><span style="color: black;">Directions</span></b></u><br />
<span style="color: black;">1. Preheat oven to 350 degrees. Prepare cupcake pan with liners.</span><br />
<span style="color: black;">2. In large bowl add cake mix, dry pudding mix, water, oil, eggs and maple flavoring. Mix on medium until well-combined.</span><br />
<span style="color: black;">3. Fill cupcake liners three-quarters full. Bake about 20 minutes, or until cake tester comes out clean.</span><br />
<span style="color: black;">4. Cool in pans until you can touch them. Remove and cool completely on wire racks.</span><br />
5. To make frosting: In large bowl combine cream cheese and butter. Slowly add 2.5 cups of sugar until well incorporated. Mix in melted butterscotch chips and maple flavoring. Add remaining half cup of sugar a bit at a time until you reach the desired consistency. Pipe onto completely cool cupcakes.<span style="font-style: italic;"> </span><br />
<br />
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-64071556051768011292011-03-23T12:24:00.010-04:002020-04-29T16:51:58.508-04:00Mocha Shortbread With White-Chocolate Drizzle<a href="http://www.flickr.com/photos/langstons/5552910297/" title="Mocha Shortbread With White-Chocolate Drizzle by Confabulation, on Flickr"><img alt="Mocha Shortbread With White-Chocolate Drizzle" height="384" src="https://farm6.static.flickr.com/5270/5552910297_a3da093c81.jpg" width="550" /></a><br />
<br />
I love traditional shortbread. I think it's one of the most perfect desserts after a big meal - you know, a meal after which you don't really <span style="font-style: italic;">need</span> dessert, but you're craving something sweet to go with your coffee. That's what shortbread is. It's rich and buttery and just slightly sweet, and a little piece goes a long way. Now this shortbread, well, I guess you could call it gilding the lily. Shortbread is already a lily because of all that butter, but this recipe gilds that lily with chocolate, coffee and a bit of white chocolate on top. Sure, I could have stopped with plain chocolate shortbread, but where is the fun in that?<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5553495270/" title="Mocha Shortbread With White-Chocolate Drizzle by Confabulation, on Flickr"><img alt="Mocha Shortbread With White-Chocolate Drizzle" height="384" src="https://farm6.static.flickr.com/5294/5553495270_af7f4a37d1.jpg" width="550" /></a><br />
<br />
<span style="font-weight: bold;">
Mocha Shortbread With White-Chocolate Drizzle</span><br />
<span style="font-weight: bold;">Adapted from MyRecipes</span><br />
Makes about 24 pieces<br />
<a href="https://docs.google.com/document/pub?id=1C-t79xlamUVdaDVflcUCu2qmHO0P50Gvoa5In7Za20o"><span style="color: #660000; font-size: 85%; font-style: italic;">Printer-friendly version</span></a><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1 1/4 cups all-purpose flour<br />
1/4 cup cornstarch<br />
1/4 cup cocoa powder<br />
1 teaspoon instant coffee<br />
1/4 teaspoon salt<br />
1 cup unsalted butter, softened<br />
1 cup powdered sugar<br />
<span style="font-weight: bold;">For glaze</span>: 1 cup white chocolate chips, 4 teaspoons vegetable oil<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Preheat oven to 325 degrees. Cover two cookie sheets with parchment.<br />
2. In a medium bowl, whisk flour, cornstarch, cocoa powder, coffee and salt. Set aside.<br />
3. In a large bowl, beat butter until fluffy. Gradually add powdered sugar. Stir in dry ingredients and beat until well-mixed.<br />
4. Divide dough into three pieces. Cover with plastic wrap and press into about 5-inch circles. Lightly score into four wedges. Place two pieces on one cookie sheet, and one piece on the other.<br />
5. Bake 20 to 25 minutes or until firm. Remove from oven and score into four pieces, each, again. Slide onto wire racks and cool completely. Cut into wedges.<br />
6. Once shortbread is cool, make chocolate drizzle. In a large, microwave-safe dish stir together the chocolate chips and four teaspoons of oil. Microwave 1 minutes, then remove and stir continuously until smooth. Drizzle over shortbread with fork, or pour glaze into plastic squeeze bottle and decorate. Refrigerate to set drizzle. Store in an airtight container.<br />
<br />
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</script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-56706322661681761922011-03-17T12:56:00.014-04:002012-03-07T16:16:56.040-05:00Guinness Cinnamon Muffins<a href="http://www.flickr.com/photos/langstons/5535230224/" title="Guinness Cinnamon Muffins by Confabulation, on Flickr"><img alt="Guinness Cinnamon Muffins" height="384" src="http://farm6.static.flickr.com/5095/5535230224_89e3b0ff45.jpg" width="550" /></a><br />
<br />
<div style="text-align: center;"><span style="font-size: 130%;"><span style="color: #33cc00;">St. Patrick's Day is here, you see.</span><span style="color: #33cc00;"><br />
We'll pick some shamrocks, one, two, three.</span><span style="color: #33cc00;"><br />
We'll count the leaves and look them over,</span><span style="color: #33cc00;"><br />
And maybe find a four-leafed clover.</span><span style="color: #33cc00;"><br />
I'll sew green buttons on my vest,</span><span style="color: #33cc00;"><br />
Green for St. Patrick is the best.</span><span style="color: #33cc00;"><br />
I'll wear a green hat, very high,</span><span style="color: #33cc00;"><br />
And dance a jig - at least I'll try!</span></span><br />
<br />
<span style="color: #33cc00;">- poem courtesy of the </span><a href="http://www.theholidayspot.com/" style="color: #33cc00;">theholidayspot.com</a></div><br />
<a href="http://www.flickr.com/photos/langstons/5535230632/" title="Guinness Cinnamon Muffins by Confabulation, on Flickr"><img alt="Guinness Cinnamon Muffins" height="384" src="http://farm6.static.flickr.com/5098/5535230632_93990e0c93.jpg" width="550" /></a><br />
<br />
Happy St. Patrick's Day! We're back in the kitchen after a quick trip to Grandma's, a quick trip to the beach, and a quick trip through 24-hour virus land. (Thank ye gods that last trip was a quick one!) Last year we indulged our (pretend) Irish roots with <a href="http://shallwecook.blogspot.com/2010/03/guinness-brownies.html">Guinness Brownies</a>, and this year we decided on beer for breakfast - in muffin form, of course! We hope none of you forgot your green today, but if you did you can always accept kisses instead of pinches!<br />
<br />
<span style="font-weight: bold;">Guinness Cinnamon Muffins</span><br />
<span style="font-weight: bold;">Adapted from <a href="http://www.megacrafty.com/">Mega Crafty</a></span><br />
Makes 12 muffins<br />
<a href="https://docs.google.com/document/pub?id=1ervjgbGDWR6M1RYSQG7UYrI-LetUGTqeXOtu7KPWBPc"><span style="color: #660000; font-size: 85%; font-style: italic;">Printer-friendly version</span></a><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1 1/2 cups all-purpose flour<br />
1/2 cup granulated sugar<br />
1/2 cup brown sugar, packed<br />
1/2 teaspoon salt<br />
2 teaspoons baking powder<br />
1 large egg<br />
1/4 cup applesauce (I used one individual-sized container.)<br />
1/4 cup milk<br />
2 teaspoons flavorless oil (such as vegetable)<br />
1/2 cup Guinness<br />
1 teaspoon cinnamon<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Preheat oven to 375 degrees. Prepare 12-cup muffin tin with liners.<br />
2. In a large bowl, whisk flour, sugars, salt and baking powder.<br />
3. Add egg, applesauce, milk and oil. Using a wooden spoon stir until just combined. Add beer and cinnamon, and stir until just incorporated.<br />
4. Divide between tins. Bake about 20 minutes, or until tester comes out clean.<br />
<br />
<a href="https://www.facebook.com/pages/Confabulation-in-the-Kitchen/308451015740"><span style="font-style: italic;">Have you checked out Confabulation in the Kitchen on Facebook?</span></a><br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-19021393224307987492011-02-28T10:00:00.000-05:002012-03-07T16:22:48.281-05:00Cranberry Oatmeal Cookies<a href="http://www.flickr.com/photos/langstons/5486669622/" title="Cranberry-Oatmeal Cookies by Confabulation, on Flickr"><img src="http://farm6.static.flickr.com/5017/5486669622_71f3c0c3e6.jpg" alt="Cranberry-Oatmeal Cookies" height="384" width="550" /></a><br />
<br />
Sometimes I just seriously need a cookie, and nothing store-bought will (ever, really) do. If it's not homemade the texture will be off or they'll be too sweet or the nuts will be chopped so small they're non-existent. And if they're oatmeal cookies from the store they'll be filled with ... <span style="font-style: italic;">raisins</span>. Say it with me now: ewwww. The only oatmeal cookies I like are the homemade kind because they're filled with everything <span style="font-style: italic;">but</span> raisins if they're coming out of <span style="font-style: italic;">my</span> kitchen. In this case I filled my oatmeal cookies with cranberries, which I love because of their tart, cheek-tingling flavor. (I also had several boxes of cranberries to get rid of because a certain toddler in my house refused to eat the "treats" his father so graciously bought him at the store. But I digress.)<br />
<br />
What do you like in your oatmeal cookies?<br />
<br />
<span style="font-weight: bold;">Cranberry-Oatmeal Cookies</span><br />
<span style="font-weight: bold;">Adapted from </span><a style="font-weight: bold;" href="http://lickthebowlgood.blogspot.com/">Lick the Bowl Good</a><br />
Makes a couple of dozen large cookies<br />
<a href="https://docs.google.com/document/pub?id=1XccCyVk1TkekHkiG1r5tJuH0mPAiE-0O5L-YE95r8Ug"><span style="color: rgb(102, 0, 0); font-style: italic;font-size:85%;" >Printer-friendly version</span></a><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
1 cup unsalted butter, softened<br />
1 cup sugar<br />
1/2 cup brown sugar, packed<br />
1 large egg<br />
2 teaspoons vanilla<br />
1 2/3 cup all-purpose flour<br />
3/4 teaspoon baking soda<br />
1/8 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1 teaspoon cinnamon<br />
Dash of nutmeg<br />
1 1/2 cup oats<br />
1 cup dried cranberries<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Preheat oven to 350 degrees. Prepare two cookie sheets with parchment paper.<br />
2. In a large bowl, cream butter and sugars. Add egg and beat well. Add vanilla and beat well.<br />
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add to wet ingredients and mix well.<br />
4. With a wooden spoon stir in oats and cranberries.<br />
5. Scoop large balls of dough onto cookie sheets. (I used my large cookie-dough scoop, and it holds about two tablespoons of dough.)<br />
6. Bake 10 to 12 minutes, or until edges are just golden. Do not overbake. Remove from oven and cool on sheets for a couple of minutes before moving cookies to racks to cool completely.<br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-69490256976282061942011-02-22T09:00:00.012-05:002020-04-29T16:57:42.808-04:00DIY Roasted Garlic<a href="http://www.flickr.com/photos/langstons/5448508081/" title="Roasted Garlic by Confabulation, on Flickr"><img alt="Roasted Garlic" src="http://farm6.static.flickr.com/5251/5448508081_341004737e.jpg" height="384" width="550" /></a><br />
<br />
Roasted garlic has to be one of the easiest, versatile and most delicious things on the planet. Like I told my friend Amanda on Friday night, "It's like eating flavored butter without all the calories." If you've never tried it you are missing out, my friends. How can you use it? Let me count the ways. Literally.<br />
<br />
1. Spread on warm bread or stirred with olive oil for dipping chunks of bread. *Sigh*<br />
2. Pureed into dips. I know a lot of you out there are big fans of hummus! Also try it with soft cheeses, sauces and dressings.<br />
3. As part of an appetizer tray. Set whole roasted heads out right along your cheese wedges, tomatoes, roasted peppers, crusty breads and crackers.<br />
5. As a pizza topping.<br />
6. Rubbed onto pizza crust, or bread toasted for bruschetta.<br />
7. Added to mayonnaise. <span style="font-style: italic;">Divine</span>.<br />
8. Kneaded into homemade bread dough.<br />
9. Mashed into potatoes.<br />
10. Scrambled into eggs.<br />
<br />
Drooling yet?<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5448507099/" title="Roasted Garlic by Confabulation, on Flickr"><img alt="Roasted Garlic" src="http://farm6.static.flickr.com/5054/5448507099_215235777a.jpg" height="384" width="550" /></a><br />
<br />
The best part about roasted garlic is how easy it is to make. A bit of oil and a sprinkle of salt and you're ready to go. It can be kept in the fridge for up to a week (if it lasts that long), and it can be frozen. One option is to puree it after roasting, and drop it into ice-cube trays, a tablespoon at a time. The other option is to freeze the cloves whole, but tossed with olive oil before popping them into plastic bags. You can always poor oil <span style="font-style: italic;">over</span> the cloves in the bag, and later you'll have wonderful roasted garlic <span style="font-style: italic;">and</span> garlic-infused olive oil.<br />
<br />
The possibilities and uses are endless. And one can never have too much garlic! How would you use it?<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5449118470/" title="Roasted Garlic by Confabulation, on Flickr"><img alt="Roasted Garlic" src="http://farm5.static.flickr.com/4138/5449118470_17e86a1449.jpg" height="384" width="550" /></a><br />
<a href="http://www.howtoroastgarlic.net/"><br />
</a>Check out these directions at <a href="http://www.howtoroastgarlic.net/">howtoroastgarlic.net</a>. Doesn't get much easier than that, does it?<br />
<br />
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<script src="http://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-48598135703724885322011-02-14T10:00:00.005-05:002012-08-22T10:40:01.998-04:00Super-Indulgent Valentine's Day Cupcakes<a href="http://www.flickr.com/photos/langstons/5442922077/" title="Super-Indulgent Valentine's Day Cupcakes by Confabulation, on Flickr"><img alt="Super-Indulgent Valentine's Day Cupcakes" height="775" src="http://farm5.static.flickr.com/4143/5442922077_591539fcfa_z.jpg" width="550" /></a><br />
<br />
My sweet boy is giving out Valentines at school this year for the first time. Considering he's 2 and a half, however, I'm the one who did all the fun stuff: choosing, buying and filling them out. He would have loved to do all the "writing" himself, but I thought it might be nice if his friends knew who those Lightning McQueen cards were from! There are only about 12 kids in his class, which means we ended up with lots of leftovers. While I could have saved them for next year I decided that we'd give them out to neighbors and cousins instead, along with a pretty package of these dark chocolate, Snickers-filled, ganache and coffee-frosting topped cupcakes.<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5443523184/" title="Super-Indulgent Valentine's Day Cupcakes by Confabulation, on Flickr"><img alt="Super-Indulgent Valentine's Day Cupcakes" height="200" src="http://farm5.static.flickr.com/4094/5443523184_46b448e11d.jpg" width="550" /></a><br />
<br />
Now that you've read the full description of these treats I think you can understand why I decided to call them Super-Indulgent Valentine's Day Cupcakes. But if there's a day of the year when we're allowed to indulge ourselves it's Valentine's Day, right? Okay, okay. There's also Thanksgiving and Christmas, but those two days are a loooong time away. You have plenty of months in between then and now to work off these chocolate bombs. And besides, if they're this smile-inducing how can you turn them down? (I might be his Mama, but <span style="font-style: italic;">gosh</span> he's a cutie...)<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5443523562/" title="Super-Indulgent Valentine's Day Cupcakes by Confabulation, on Flickr"><img alt="Super-Indulgent Valentine's Day Cupcakes" height="384" src="http://farm6.static.flickr.com/5258/5443523562_05bee31a6d.jpg" width="550" /></a><br />
<br />
I used a box cake mix for my cupcakes, but you can substitute that for your favorite chocolate cupcake recipe. I filled my cupcakes with Snickers minis, but you can substitute your favorite candy: Rolos, Kisses and even chunks of Toblerone would be great. The ganache recipe is from Ina Garten, and the coffee frosting is from America's Test Kitchen. And they are both absolutely fabulous, especially the frosting. I don't even like coffee-flavored desserts, but Brad caught me licking the frosting bowl clean!<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5443524448/" title="Super-Indulgent Valentine's Day Cupcakes by Confabulation, on Flickr"><img alt="Super-Indulgent Valentine's Day Cupcakes" height="398" src="http://farm6.static.flickr.com/5212/5443524448_9102b531b2.jpg" width="550" /></a><br />
<br />
<span style="font-weight: bold;">A few tips and tricks:</span><br />
<br />
* Put one scoop of batter into your cupcake liner. Drop in the candy, but don't push it to the bottom. Then put another scoop of batter on top. Bake like normal.<br />
* Cool your cupcakes completely before you dip them in ganache.<br />
* The frosting recipe I used is supposed to frost 12 cupcakes, but that's probably if you use a knife. If you pipe the frosting on like I did you're likely to only have enough frosting for 8 cupcakes so be prepared to make more than one recipe. That means you need to set out plenty of butter to come to room temperature or you'll be doing the waiting dance.<br />
* I left a few cupcakes topped only with ganache and sprinkled them while still wet.<br />
* My sprinkles came from the Valentine's Day aisle at Michael's.<br />
* <a href="http://www.foodnetwork.com/recipes/ina-garten/chocolate-ganache-cupcakes-recipe/index.html">You can find the ganache recipe at Food Network.</a><br />
* <a href="http://insidebrucrewlife.blogspot.com/2011/01/caramel-caffe-mocha-cupcakes.html">My inspiration for these cupcakes came from Inside BruCrew Life.</a><br />
<br />
<span style="font-weight: bold;">Coffee-Vanilla Buttercream Frosting</span> <span style="font-weight: bold;"><br />
Adapted from America's Test Kitchen</span> <span style="font-weight: bold;"><br />
Makes enough for about eight cupcakes, piped</span> <span style="font-weight: bold;">on</span><br />
<a href="https://docs.google.com/document/pub?id=191inL7Hw2XXUNf-Gq27NVcnvETdSpf77UdNLwmoea2I"><span style="color: #660000; font-size: 85%;"><span style="font-style: italic;">Printer-friendly version</span></span></a><br />
<br />
<span style="font-weight: bold;">Ingredients</span><br />
10 tablespoons unsalted butter at room temperature<br />
1 1/4 cups powdered sugar<br />
Pinch of salt<br />
1/2 teaspoon vanilla<br />
1 tablespoon heavy cream<br />
1 1/2 teaspoons instant coffee<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Beat butter at medium-high speed until smooth, about 20 seconds.<br />
2. Add sugar and salt and beat on low speed until sugar is moist, about a minute. Scrape down sides and beat at medium speed until fully combined.<br />
3. In a small bowl combine vanilla, cream and instant coffee. Stir until coffee is dissolved.<br />
4. Add wet ingredients to sugar mixture and beat on medium for about 10 seconds. Scrape down sides then increase speed to medium-high and beat about four minutes, until frosting is light and fluffy.<br />
<br />
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<br />
Happy Valentine's Day! Check out these other great ideas:<br />
<a href="http://www.thegirlcreative.com/">The Girl Creative</a><br />
<a href="http://sumossweetstuff.blogspot.com/">Sumo's Sweet Stuff</a><br />
<a href="http://madincrafts.blogspot.com/">Mad in Crafts</a><br />
<a href="http://craftomaniac.blogspot.com/">Craft-O-Maniac</a><br />
<a href="http://thediyshowoff.blogspot.com/">The DIY Showoff</a><br />
<a href="http://www.skiptomylou.org/2011/02/14/made-by-you-monday-39/">Skip to My Lou</a>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-43660803648613270182011-02-10T19:00:00.020-05:002012-03-07T16:27:21.568-05:00Southern Chicken and Dumplings<a href="http://www.flickr.com/photos/langstons/5398980048/" title="Chicken 'N Dumplins by Confabulation, on Flickr"><img src="http://farm6.static.flickr.com/5055/5398980048_7448177d16.jpg" alt="Chicken 'N Dumplins" height="384" width="550" /></a><br />
<br />
I'm sure it goes without saying that several of you, like me, are fans of <span style="font-style: italic;">Top Chef</span>. I've never missed an episode, and I get excited every Wednesday, awaiting the show's great challenges and chefs. This week's episode centered on Jimmy Fallon, his birthday, and his favorite foods. One of those foods was chicken and dumplings, or <span style="font-style: italic;">chicken-n-dumplins</span> if you're from the South. But <span style="font-style: italic;">hello</span> - what in the tarnation did Tiffany serve those poor folks?! As soon as I heard her say "Southwestern" style, and I saw that ridiculous thin broth I just <span style="font-style: italic;">knew</span> she'd be on the bottom. I was so disappointed! She's a Southern girl - what was she thinking?<br />
<br />
I told Brad that it's always interesting to me that when these top-rated chefs are let loose in the kitchen they come up with some <span style="font-style: italic;">amazing</span> dishes. But when they're asked to simply cook good ol' comfort food, American-style, they stumble, crash and burn. I'd love to have a bit more talent in the kitchen - especially top-knotch knife skills - but I'd never want to lose my family-style cooking sensibilities. My dumplings are thick, puffy strips of seasoned dough that swim in creamy broth, along side chunks of poached chicken, and all liberally salted and peppered. Dumplings, much like biscuits, are an art - an art at which my grandmother excelled. My mom said just recently how much she misses Maw Maw's chicken-n-dumplins because no one can make them quite like her. That's true, but it shouldn't keep us from trying to recreate them, as long as we don't stray from tradition, <span style="font-style: italic;">Tiffany</span>.<br />
<br />
<a href="http://www.flickr.com/photos/langstons/5398376045/" title="Chicken 'N Dumplins by Confabulation, on Flickr"><img src="http://farm6.static.flickr.com/5140/5398376045_5e4110e8c9.jpg" alt="Chicken 'N Dumplins" height="384" width="550" /></a><br />
<br />
<span style="font-weight: bold;">Southern Chicken and Dumplings</span><br />
<span style="font-weight: bold;">By Confabulation in the Kitchen</span><br />
<a href="https://docs.google.com/document/pub?id=1YDDufq-cTNJSYs8vUpBsoBCpKsHHj20OdbkVosXKu2g"><span style="font-style: italic; color: rgb(102, 0, 0);font-size:85%;" >Printer-friendly version</span></a><br />
Serves about 4<br />
<br />
Chicken and dumplings are served all over the South. In Western North Carolina, where I'm from, the dumplings are thick and pillowy soft and served with chunks of freshly poached chicken. In Eastern North Carolina, where my husband is from, you're more likely to find chicken-n-pastry, meaning the dumplings are thin and flat and served with shredded chicken in a thinner broth. This recipe is for the Western N.C. kind. While you'll rarely find this dish served with vegetables I think that sweet green peas or blanched green beans are great tossed in - and maybe even some chopped carrot, too, to up the nutritional ante.<br />
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<span style="font-style: italic;"><span style="font-weight: bold;">Note</span>: Remember to remove the chicken breasts from the poaching liquid, but don't pour it out! Keep it in the pot to cook your dumplings in.</span><br />
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<span style="font-weight: bold;">Ingredients</span><br />
2 chicken breasts<br />
2 teaspoons salt<br />
1 cup green peas or green beans (optional, and frozen are fine)<br />
1/2 cup chopped carrot (optional)<br />
3 cups all-purpose flour<br />
1 teaspoon salt<br />
1 teaspoon baking powder<br />
3 tablespoons shortening<br />
3/4 cup milk<br />
4 tablespoons butter<br />
1 cup milk<br />
Salt and pepper to taste<br />
<br />
<span style="font-weight: bold;">Directions</span><br />
1. Put chicken breasts in large pot and cover with at least one inch of water. Stir in salt, bring to a boil, then immediately reduce heat and let water simmer for about 30 minutes or until chicken is no longer pink. Remove chicken from broth and set aside to cool, but keep the broth in the pot. Once cool enough to touch, chop into chunks or shred breasts and set aside.<br />
2. Combine flour, salt and baking powder in a large bowl. Cut in shortening until mixture resembles coarse meal. Stir in 3/4 cup milk until ingredients just come together.<br />
3. Dump dough onto a well-floured surface. Knead until you get a stiff dough, then roll out thinly and cut into strips.<br />
4. Add to broth four tablespoons of butter and 1 cup of milk and bring to a boil. Drop in vegetables, if using, and cook to desired doneness.<br />
5. Slowly drop dough strips into broth but do not stir or you'll break them. Add chopped chicken and let cook about 10 minutes. Serve hot, and season to taste with salt and pepper.<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-90858249267227611552011-02-01T19:00:00.002-05:002020-04-29T17:02:16.797-04:00Strawberry, Citrus and Mint Salad<a href="http://www.flickr.com/photos/langstons/5408622561/" title="Strawberry, Citrus and Mint Salad by Confabulation, on Flickr"><img alt="Strawberry, Citrus and Mint Salad" src="https://farm6.static.flickr.com/5299/5408622561_ff310c6196.jpg" height="384" width="550"></a><br />
<br />
Have you ever been served a dish that you just couldn't get out of your mind? That was the case with this strawberry, citrus and mint salad, which I first had when I met Kara of <a href="http://karaskitchen.blogspot.com/">What's Kookin' in Kara's Kitchen</a>. It took us a few years, but we finally met in early 2010. We initially connected through our blogs and our love of food and cooking, but we quickly found out that we had a lot in common! I'm excited to say that I call her a friend now, and Brad and I enjoyed having brunch with Kara and her husband. They're such nice people! <a href="http://karaskitchen.blogspot.com/">Go on over</a> and check out her recipes - I'll wait. (And be sure to wish her congratulations on her soon-to-arrive first child!)<br />
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<a href="http://www.flickr.com/photos/langstons/5408623065/" title="Strawberry, Citrus and Mint Salad by Confabulation, on Flickr"><img alt="Strawberry, Citrus and Mint Salad" src="https://farm6.static.flickr.com/5018/5408623065_15565be859.jpg" height="384" width="550"></a><br />
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To be honest I asked for the recipe of everything Kara served at that brunch. There was a Deen brothers breakfast casserole, a wonderful poppy-seed loaf, and this beautiful salad. But obviously it was this salad that stole the show. Could it be any prettier? And the flavor combination is just perfect. I don't know about you, but I've about had it up to here with this winter weather. Last week I couldn't take any more gray so I sent Brad a message at work that he just had to stop by the store to pick up the ingredients for this salad. It's truly like a bit of spring in the middle of winter. And, yes, I realize that strawberries (and mint, truth be told) are not really in season right now. But sometimes a girl's gotta do what a girl's gotta do. And after one bite of this salad I think you'll agree.<br />
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<a href="http://www.flickr.com/photos/langstons/5408622853/" title="Strawberry, Citrus and Mint Salad by Confabulation, on Flickr"><img alt="Strawberry, Citrus and Mint Salad" src="https://farm6.static.flickr.com/5175/5408622853_7e71c12c29.jpg" height="384" width="550"></a><br />
<br />
<a href="http://www.bonappetit.com/recipes/2009/05/strawberry_citrus_salad">Strawberry, Citrus and Mint Salad by bon appetit.</a><br />
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This salad is best the day you make it, and I'd suggest putting the ingredients together right before your meal. The mint wilts quickly, and it's just not that attractive after a stint in the fridge. And of course this salad could only be made better with fresh, local, in-season strawberries - if you can wait that long. I obviously could not.<br />
<br />
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<script src="https://assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Unknownnoreply@blogger.comtag:blogger.com,1999:blog-4162861610643337118.post-41278079392438072332010-12-07T09:00:00.002-05:002012-03-07T16:28:59.795-05:00Crystallized Ginger Cookies<a title="crystallized ginger cookies lede by Confabulation, on Flickr" href="http://www.flickr.com/photos/langstons/5227276279/"><img alt="crystallized ginger cookies lede" src="http://farm5.static.flickr.com/4108/5227276279_17dc3925b8.jpg" height="384" width="550" /></a><br />
<br />
This is one of my favorite cookie recipes, and I only make them at Christmas. They're crisp at the edge and chewy in the middle. They're filled with jewel-like candied ginger. And they make your entire house smell like ... Christmas! They do, in fact, have a lot of ginger in them, and I've been known to leave out the powdered portion (a request from Brad). If I'm making them for myself, however, I put in all the called-for ingredients, and after they bake and they're cooling on the counter I brew a pot of strong coffee. It's the perfect pairing, especially sitting by your glowing Christmas tree watching the snow swirl around outside.<br />
<br />
<a href="http://alpineberry.blogspot.com/2006/04/crystallized-ginger-cookies.html">Crystallized Ginger Cookies</a> by Mary at <a href="http://alpineberry.blogspot.com/">Alpineberry</a>.<br />
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You'll notice my comment is the first in the list, and it's from 2006! These have been a favorite in our home for several years now. I can't give them a more glowing review.<br />
<br />
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<script type="text/javascript" src="http://assets.pinterest.com/js/pinit.js"></script>Unknownnoreply@blogger.com