tag:blogger.com,1999:blog-74934307161698027932024-03-05T00:49:51.837-05:00For the Love of Food and Chocolate!“All you need is love. But a little chocolate now and then doesn't hurt.” -Charles M. SchulzCaitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-7493430716169802793.post-29427176531840262122013-01-05T22:45:00.000-05:002013-01-05T22:45:24.711-05:00Wowza, it's been a long time since I've blogged. One of my best friends, Zoe, pointed out that I hadn't blogged all semester (oops...). I've been cooking, don't worry - but it's usually a study break and then I have to get back to work. Maybe this will sprout up a bit more once I'm an MD...but don't hold your breath ;)<br />
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Noah's housemate, and our good friend, got me a cookbook for Christmas that has recipes from a local bakery...so far I've made the banana bread (which I didn't get to eat since I made it right before we left Noah's ski house)...so I'll try to document some more soon!<br />
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Just wanted to let you know I didn't fall off the face of the planet :)<br />
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-CCaitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-84770685559545542432012-07-31T22:55:00.001-04:002012-07-31T22:55:28.763-04:00Chicken with White Wine Sauce and Raspberry VinagretteI know, I know...it's been WAY too long since I've shared any recipes. That's not to say we haven't been cooking, but working 40+ hours a week in a preschool is certainly exhausting (I've been saving my energy for the actual cooking). (P.S. I thought I posted this about two weeks ago. I don't use my computer a lot during the summer, so when I turned it on today, it was still on the page where I'd written the post! - OOPS!) Sorry, y'all!<br />
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Anyhow...<br />
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We're getting pretty good at making quick and easy meals, and have been using the gas grill quite a bit (which is convenient since Noah is in charge of that!) ;).<br />
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A few nights ago, we decided to use up some chicken we'd bought, and the half bottle of white wine left in the fridge from quite a while ago.<br />
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Super easy recipe for Chicken in White Wine Sauce (<a href="http://www.food.com/recipe/chicken-in-white-wine-sauce-60200" target="_blank">Source</a>):<br />
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Combine 2 tbsp flour, 1/4 tsp each salt, paprika, and ground black pepper in a shallow dish, then coat the chicken in the mixture. (Side note: to save time, we cut the chicken into bite-sized-ish pieces). Heat a little olive oil in a pan and cook the chicken, then add 1/2 cup of white wine and 1/2 cup of chicken broth. Bring it to a boil, sprinkle a few teaspoons of grated parmesan cheese, and serve with rice or pasta (we chose Bertolli cheese tortellini).<br />
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I also made a yummy Raspberry Vinaigrette Dressing (<a href="http://premeditatedleftovers.com/strawberry-spinach-salad-with-fresh-raspberry-vinaigrette/" target="_blank">Source</a>) with some fresh raspberries we'd bought that were a bit too soft to eat:<br />
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Add 1/2 cup raspberries (fresh or frozen), 1/4 cup apple cider or balsamic vinegar (I used apple cider because I had it on hand), 2 tsp sugar, and 2 tsp dijon mustard (or 1 tsp dry mustard) to a blender and puree until smooth. Slowly add 1/4 vegetable oil until well combined, and add salt and pepper to taste. (For the record, I added the oil with all the other ingredients and it came out fine!)<br />
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Enjoy!<br /><br />
-C and N<br />
<span style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px; outline: none; text-align: left;"></span>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-271532557846964112012-06-14T10:56:00.000-04:002012-06-14T11:02:25.991-04:00Swirly Rainbow Cake!This week is my last week at home before I start my job in Somerville, and it conveniently coincides with the birthdays of some of my BEST friends in the whole world - Ashley and Grace! :)<br />
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For our last minute get together, I decided to make a refined version of my <a href="http://fortheloveoffoodandchocolate.blogspot.com/2012/05/rainbow-cake-with-chocolate-heaven.html" target="_blank">Rainbow Cake with Heaven Frosting</a>, using only one box of cake mix instead of two (it was way too much cake for four people and I didn't want any to go to waste!).<br />
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I started off making one box of white cake.<br />
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Then, I separated the batter into six bowls (a lot of this is similar to the original Rainbow Cake, just on a smaller scale), and dyed the batter six different colors (I again used red, orange, yellow, green, blue, purple...but you can of course switch it up!).</div>
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Then (Noah's idea), I swirled two colors together in each cake pan (purple/blue, yellow/green, orange/red). To do this, I made a separator out of the cake box (clever, I know) and tin foil. Fold the box as if you are going to recycle it, then cut the top off...this fit perfectly in my 9" round pan. Then I covered it in tin foil and sprayed it with a little nonstick spray.</div>
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I then put it in the middle of the pan, stood it up with the can of frosting (you can use anything...), and poured one of the colors into one side of the pan! </div>
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Then I poured the next color (in this case, blue!)</div>
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I then swirled the colors together using a butter knife, like so:</div>
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After that, I also dragged the knife from side to side to get a bit more color on each side!</div>
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More swirling pics: </div>
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(The orange and red kinda looked like one color, but that's alright!)</div>
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Then I popped them in the oven for about 11-12 minutes each, and let them cool before frosting them with Pillsbury Whipped Dark Chocolate Frosting :) mmmmm, chocolate!</div>
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P.S. It's okay to have mishaps when you're cooking...the one below was NOT fun...but I managed to salvage it and it turned out beautiful! :) ("If you don't laugh, you'll cry...")</div>
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Grace and Ashley's fave candies are the sour neon crawlers and Sour Patch Kids, respectively, so I decorated the cake with those!</div>
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The cake was a huge success and delicious (although a bit odd with the sour candies!), if I do say so myself! The girls enjoyed it too :) LOVE THEM!</div>
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Aren't they beautiful!? Those are my gals! :) </div>
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Happy baking, y'all!</div>
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-C</div>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-17950799812064605922012-06-07T11:00:00.000-04:002012-06-07T11:05:13.002-04:00Cake Balls! (Memorial Day Style)I made these for a party at Noah's aunt and uncle's house, and let me tell you...they were a hit! A bit time consuming, but totally worth it!<br />
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I started off baking a Pillsbury Stars & Stripes Funfetti Cake Mix - my favorite brand for cake - it's really moist because there's a cup of pudding in the mix!<br />
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After the cake has COOLED (you'll want to do this completely)...cut it up into four pieces, then crumble it into a bowl. TIP: I cut off the pieces where the cake had browned (sides and bottom), because those pieces didn't crumple very well! </div>
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After your bowl looks like the one above, you add about 3/4 of a can of frosting and mix it until the cake is pretty moist and "doughy".</div>
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Then, make little cake balls out of the cake and frosting mixture! TIP: use a cookie dough scoop - it'll make your life SO much easier (and it's a great tool to have around when you make cookies!)</div>
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Then let the balls chill on wax paper either in the fridge for a few hours, or in the freezer for 15 minutes (don't leave them in for too long, you don't want them to freeze, just to stick together a li'l better!).</div>
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When they're done, it's time to coat them in chocolate and decorate! Melt chocolate and adorn with sprinkles, M&M's, maybe a little coconut or nuts!? Whatever your heart desires!</div>
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I used a spoon to roll the balls around in chocolate!</div>
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And the final product (presentation is everything!)</div>
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They were a huge hit! These are a must try for any party or get together - people will be impressed! Enjoy!</div>
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-C</div>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-65713632647531763262012-05-31T21:46:00.001-04:002012-05-31T21:46:33.672-04:00Rainbow Cake with Chocolate Heaven FrostingWell one thing's for sure - your dad only turns 40 once! So, I had to go all out on the cake this year! Don't worry - it looks really difficult, but it really wasn't! Noah and I had a blast making this cake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5Di55U8lNyLgLB3RSB3PVwTHFk4XunLxY36xEfZwJOJXec0gHZGEtkjundGWo8itlYnSrU9udJRgqWAnX1VxTRIhnv075BJ2MFFuBEB9ValGzbfpaEI20btPbVlLStlhmo6gw2Xgelk/s1600/IMG_0197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5Di55U8lNyLgLB3RSB3PVwTHFk4XunLxY36xEfZwJOJXec0gHZGEtkjundGWo8itlYnSrU9udJRgqWAnX1VxTRIhnv075BJ2MFFuBEB9ValGzbfpaEI20btPbVlLStlhmo6gw2Xgelk/s640/IMG_0197.JPG" width="640" /></a></div>
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First, I make TWO boxes of Pillsbury's White Cake - yes, two boxes - it's a HUGE cake! Made with my dad's farm-fresh eggs, of course! I really love their cake because it has a cup of pudding in the mix for extra moist cake! :)<br />
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Next, I separated the batter into six bowls (yep, a lot of dishes!).<br />
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Then, I dyed the batter six different colors with gel food coloring (the liquid might work, but I've heard it isn't as bright!). I went classic rainbow (purple, blue, green, yellow, orange, red), but you could also do neon, or just pick your favorite colors!<br />
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A cool tip for colors that are made of more than one primary color: get the proportions by drawing lines, like I did here for purple!<br />
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I only had three round cake pans, so I had to cook two batches. After spraying the pans with Pam made for baking, I put them in the oven for about 11-12 minutes each (until a toothpick put in the center of the cake came out clean!).<br />
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I then let them cool for about 15 minutes, then cleaned the pans and did the next batch!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZrhfVKOmFfQuQRPhPjvQMEFXDEayFKFTBFiQpaUN-1S-4F3txYHzw5Yx1bPL8eVjdj2txdv43VVz4SEc2mAt2RBtPAEAPbNh13XT0626X_K32OYNGmz20eGIHTYQnLX56KTTuAr8d0Y/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHZrhfVKOmFfQuQRPhPjvQMEFXDEayFKFTBFiQpaUN-1S-4F3txYHzw5Yx1bPL8eVjdj2txdv43VVz4SEc2mAt2RBtPAEAPbNh13XT0626X_K32OYNGmz20eGIHTYQnLX56KTTuAr8d0Y/s640/IMG_0150.JPG" width="640" /></a></div>
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While the second batch was cooling, I started on the amazing frosting recipe! Really - you're going to LOVE this frosting...it's not too sweet or overpowering, but it's mostly chocolate so it's super decadent! Plus, as dad pointed out, it's the perfect slightly "gluey" consistency to keep the six layers together!<br />
<br />
For the frosting, you will need:<br />
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<li>1.75 cups whipping cream (heavy cream)</li>
<li>3/4 cup unsalted butter</li>
<li>6 tablespoons unsweetened cocoa powder</li>
<li>4.5 tablespoons light corn syrup</li>
<li>16 ounces bittersweet or semisweet chocolate (we used
bittersweet) (2 2/3 cup of chocolate chips)</li>
<li>1.5 tsp vanilla extract</li>
<li>2 tbsp powdered sugar, more to taste (we did about 6)</li>
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First, whisk first four ingredients in medium saucepan over medium
heat until butter melts and mixtures comes to a simmer</div>
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Then, remove saucepan from heat and add chocolate and vanilla extract, whisking until chocolate is melted and smooth. Add confectioner's sugar until satisfied with the sweetness
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<br />
After the cakes are cooled, you simply stack them in the order you'd like your rainbow to go (I went red to purple from the top down), and put a layer of frosting in between while stacking! I even put a little surprise in between the layers...crushed M&M's! Originally I wanted to use them for decoration, but I thought it'd be a nice touch inside the layers. In reality, you couldn't reeeally taste them, but it was a cool idea anyway! I'd suggest putting more M&M's if you'd like to get the full effect :)<br />
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Now for the decoration:<br />
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Betty Crocker Frosting. Your best friend here if you want to look super professional. I made flowers with leaves from the tips that come with the package when you buy them! The instructions are on the back of the can, and it's SO much easier than it looks, and comes out awesome! It's a nice touch to the cake to disguise it as just a normal cake - no one is expecting a rainbow to come out of there!<br />
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Next comes the worst part: waiting for the birthday boy or girl to EAT the cake! I was looking forward to seeing my dad's reaction all day! (Plus, I wanted to get my inside-the-cake shot for the blog!) It was so worth the wait - I got a great reaction, and the cake was absolutely delicious (if I do say so myself!).<br />
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I hadn't seen a rainbow cake with chocolate frosting online at all, but boy am I glad I tried it...mmmmmmm good!<br />
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Happy baking!<br />
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-C (and N, it was his chocolate frosting recipe after all!)<br />
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Special thanks to Lori (Noah's Mom!) again, for letting me borrow the camera for these great shots!! :)<br />
<br />Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-57856524232561344272012-05-31T15:46:00.000-04:002012-05-31T15:46:26.250-04:00Chocolate Mousse (Made with Tofu!)<span style="font-family: 'Trebuchet MS', sans-serif;">So, an impromptu cooking adventure with one of my best friends from home, Zoe, happened last night. She had found a recipe for chocolate mousse made with tofu on a blog called Chocolate Covered Katie (damnit, could've stolen that name, haha!) So we decided to make it, and it turned out to be SUPER chocolatey...almost too much for me, but Zoe and her sister loved it! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">You will need:</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-12 oz package of silken-firm tofu</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp cocoa powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-1.5 cups chocolate chips</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-1 tsp vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-2 tbsp milk (your choice what kind)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-1/8 tsp of salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-1 or 2 tbsp of agave (to taste!)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">First, melt the chocolate (either on the stove or in the microwave). We used dark chocolate chips, which made the mousse VERY rich...I might use semi-sweet next time, but I guess you can never have too much chocolate, right?!</span><br />
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Next, add everything from the above list to the blender! </div>
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Then, the chocolate, of course!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OZD84lG0uJ8gdQfWpKeQpgwoi1dGPjakXOfl8XG7LoZt0tTjDF_NxumYA4FljBrrHg6KXbxUTtT2xILsw4Ns5QRP9vH52DkAQWqUReRC0rmnZNjzOTaIckiwMUEi-XPp1m_6MoozUHU/s1600/IMAG0644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6OZD84lG0uJ8gdQfWpKeQpgwoi1dGPjakXOfl8XG7LoZt0tTjDF_NxumYA4FljBrrHg6KXbxUTtT2xILsw4Ns5QRP9vH52DkAQWqUReRC0rmnZNjzOTaIckiwMUEi-XPp1m_6MoozUHU/s640/IMAG0644.jpg" width="380" /></a></div>
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Then mix it up, sweeten to your liking, and chill in the fridge for about an hour! </div>
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MMMMMMMMMMMM...chocolate... :)</div>
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Happy eating!</div>
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Once again, this is VERY rich mousse...if you don't want it to be super rich, maybe hold off on the cocoa powder until you taste it? I think that's what I will try next time! </div>
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-C (and Z!)</div>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-60142704817302715212012-05-27T00:41:00.000-04:002012-05-31T16:00:25.958-04:00Lemon Chicken with BroccoliFor dinner tonight, Noah and I decided to try out a Weight Watchers recipe, and decided on what he called "a healthy version of Chicken Piccata" - Lemon Chicken with Broccoli! Although he was less than thrilled about the amount of broccoli going into the dish, it actually came out great! It was a pretty quick and easy recipe, too. We decided to serve the chicken with balsamic glazed green beans and rice pilaf.<br />
<br />
<b>Lemon Chicken with Broccoli (<a href="http://www.blogger.com/goog_911237861"></a><a href="http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=143881" target="_blank">Source</a>)</b><br />
<br />
<i>You'll Need:</i><br />
<table border="0" cellpadding="0" cellspacing="0" class="ww-r-info" role="presentation"><tbody>
<tr></tr>
<tr><td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_0"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_0" width="100%">2 Tbsp all-purpose flour
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_1"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_1" width="100%">1/2 tsp table salt, divided
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_2"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_2" width="100%">1/4 tsp black pepper, freshly ground
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_3"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_3"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_3" width="100%">12 oz uncooked boneless skinless chicken breast(s), thinly sliced
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_4"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_4" width="100%">2 tsp olive oil
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_5"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_5"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_5" width="100%">1 1/2 cup(s) fat-free, reduced-sodium chicken broth, divided
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_6"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_6" width="100%">2 tsp minced garlic
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_7"><span class="SatisfyingFoodIcon" id="ucRecipePreparation_rptrIngrediants_lblSatisfyingFood_7"> </span>
</td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_7" width="100%">2 1/2 cup(s) uncooked broccoli, small florets
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_8"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_8" width="100%">2 tsp lemon zest, or more to taste
</td>
</tr>
<tr>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_9"><br /></td>
<td id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_9" width="100%">2 Tbsp parsley, fresh, chopped
</td>
</tr>
<tr>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemLeft_10"><br /></td>
<td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%">1 Tbsp fresh lemon juice
</td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td><td class="td-no-btm-brd" id="ucRecipePreparation_rptrIngrediants_tdIngredientsItemRight_10" width="100%"></td></tr>
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To start, we got the rice pilaf in the microwave (we are SUPER talented, we know!).<br />
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While we waited for that, we got started cutting up the chicken. We bought about a pound of boneless, skinless chicken and cut it up into small, a-little-larger-than-bite-sized pieces.<br />
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Next, we put a few tablespoons of flour, and about 1/4 tsp of salt and pepper on a plate to roll the chicken in before it went in the pan!<br />
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Then we added a bit of olive oil to a pan, and cooked the chicken until it was lightly browned (about 5 minutes) and beautiful (see below!). Then remove it from the pan and place it on a plate.</div>
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Next we added 1 cup of chicken broth (we used light and fat-free) and 2 tsp of minced garlic to the pan the chicken came out of, and allowed it to come to a boil after scraping the brown bits from the bottom of the pan with a wooden spoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMp44kstTyTviFajff_-6cfDj9LGhLep5sCewPrbvhsxjQOvNOBkRqItf-P1Wf2tBMMmby6DjZE5nnWTfkDeJSPnzMgKNQA3K13_gZHv0zwVuCiEuHOk26f2aYyZQz1wwlGZHKaNBZMg/s1600/IMG_0030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQMp44kstTyTviFajff_-6cfDj9LGhLep5sCewPrbvhsxjQOvNOBkRqItf-P1Wf2tBMMmby6DjZE5nnWTfkDeJSPnzMgKNQA3K13_gZHv0zwVuCiEuHOk26f2aYyZQz1wwlGZHKaNBZMg/s640/IMG_0030.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV09tF0kNEcDvVB6paQWceEN0MOdN2g2WvSUBVFAySYIl_95r4mccDg5Ic_49AEsq0V1am-7eBEU7lHFC92GOWcbm5F9uUEDYZmKHfRu1wb1pTYFk8Y9jt5-kKEf2Z-pYhPQZ-G5ZYzLM/s1600/IMG_0022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV09tF0kNEcDvVB6paQWceEN0MOdN2g2WvSUBVFAySYIl_95r4mccDg5Ic_49AEsq0V1am-7eBEU7lHFC92GOWcbm5F9uUEDYZmKHfRu1wb1pTYFk8Y9jt5-kKEf2Z-pYhPQZ-G5ZYzLM/s640/IMG_0022.JPG" width="640" /></a></div>
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After it was boiling, we added the broccoli and let it sit for one minute.<br />
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Then we added 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt that we had stirred together in a cup.<br />
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We then covered the pan and cooked until the broccoli was "crisp-tender" and sauce was slightly
thickened, (about 1 1/2 minutes).<br />
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Next it was time to stir in the chicken and ~2 tsp lemon zest and heat it
through. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmuMLXUpUkJFH02YGNuvKsp-Mb5B_cHD4IpXxbhN5K2_KMoJPzBl3OLU8QPKDDW_ag65TsM9Xc_YYkDkyGpWaVeKaTLzqrva6bb9U0Tcb-eT1OdopOaFfaQc3DeDtGlJUjLHgqGcI4cE/s1600/IMG_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFmuMLXUpUkJFH02YGNuvKsp-Mb5B_cHD4IpXxbhN5K2_KMoJPzBl3OLU8QPKDDW_ag65TsM9Xc_YYkDkyGpWaVeKaTLzqrva6bb9U0Tcb-eT1OdopOaFfaQc3DeDtGlJUjLHgqGcI4cE/s640/IMG_0041.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYFoYVAywuCxJDRVWInOCPm3h_eBYbJljrrBAOtBnkGsRGn7j6xvG3SJLP2A9yWrGJ-4h5DpIdK_oG_6rlC2EtJFJwL87GSlC5IgtEpr4zhZvnIj3Vwp_q4lFCtrfuutHx91756umuqk/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYFoYVAywuCxJDRVWInOCPm3h_eBYbJljrrBAOtBnkGsRGn7j6xvG3SJLP2A9yWrGJ-4h5DpIdK_oG_6rlC2EtJFJwL87GSlC5IgtEpr4zhZvnIj3Vwp_q4lFCtrfuutHx91756umuqk/s640/IMG_0042.JPG" width="640" /></a></div>
Lastly we removed the skillet from heat, stirred in ~2 tbsp parsley and 1 tbsp lemon juice and mixed thoroughly! Then was time to dig in, and look how beautiful it was! And it tasted even better! Great easy meal to cook when you don't have a ton of time (or if it's too hot to be in the kitchen for long!).<br />
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<b>Green Beans with Balsamic Glaze:</b><br />
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Noah sauteed pre-cut and washed green beans in the pan, but suggests that they be steamed before they are sauteed, as he had a hard time cooking them and had to add water, ruining his idea of a glaze. They were still delicious, but we didn't get the full balsamic effect. However, if you're looking to do a glaze:<br />
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1. Steam the green beans (for about 4 minutes for a pound of beans)<br />
2. Saute a little bit of garlic and shallots (chopped) in butter in a small saucepan on medium heat<br />
3. Add equal parts balsamic vinegar and red wine<br />
4. Cover and reduce until thick, or until it's about a quarter of it's initial volume (usually about 20 minutes)<br />
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Overall, we had a beautiful and tasty meal! Hope you enjoy!<br />
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-C and NCaitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com1tag:blogger.com,1999:blog-7493430716169802793.post-39023185638163441162012-05-23T00:28:00.004-04:002012-05-31T15:58:48.829-04:00Pinata CookiesHey folks!<br />
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Now for a real recipe! I decided to write my first food post detailing some "Pinata cookies" I made about a week ago. The story behind these - I was done finals and Noah wasn't. Thus, I needed something to do. Noah remembered me talking about these cookies I had seen on Pinterest and suggested that I make them! (A completely selfless act, I'm sure!) A short shopping trip to Johnny's later, I was on my way.<br />
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Let me start off by saying...these cookies are much more difficult to make than they may seem - but I think with this learning experience, I could do much better next time (and I intend to try and make them again soon!). The cookies you will see at the end of this post don't quite compare to these...but I'm getting there!<br />
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<i>Day One: The Dough!</i><br />
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So, the recipe (http://www.sheknows.com/food-and-recipes/articles/958083/cinco-de-mayo-pinata-cookies) called for homemade sugar cookie dough:<br />
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Cream <b>1 cup of sugar</b> and <b>1 cup of powdered sugar</b> with <b>1 cup of butter</b>. Beat in <b>2 eggs</b>, and add <b>1 cup vegetable oil</b>.<br />
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Combine the dry ingredients together in a separate bowl:<br />
<ul>
<li><b>5 cups flour</b></li>
<li><b>1 tsp baking soda</b></li>
<li><b>1 tsp salt</b></li>
<li><b>1 tsp cream of tartar</b></li>
</ul>
and then gradually add them to the mixture.<br />
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Add <b>1 tbsp vanilla </b>and <b>1 tsp almond extract</b>.<br />
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Next, it's time to dye the dough pretty colors!<br />
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Split the dough up into five even-sized balls and dye each one a different color (the original blog suggests pink, purple, orange, blue and yellow...I did purple, orange, blue, green, and red...do whatever you want!), and one smaller ball (this one will be black). The recipe suggests gel food coloring, but I used the liquid and it worked just fine!<br />
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Next, you layer the dough. I used a small bread pan and layered the dough by crumbling and pressing it. I put the black on the bottom, then alternated the colors in a rainbow pattern (black, purple, blue, green, orange, green). Then, you let it sit for at least four hours (or overnight like I did!).</div>
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<i>Day Two: Let's Cook These Babies!</i></div>
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After the dough has set, you cut it vertically so that you have 1/4" pieces of dough (see picture from the original recipe below). </div>
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<a href="http://cdn.sheknows.com/articles/2012/04/11_slices_of_frozen_dough_closeup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://cdn.sheknows.com/articles/2012/04/11_slices_of_frozen_dough_closeup.jpg" width="640" /></a></div>
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You then bake for ~12 minutes at 350°F. The recipe suggests lining the sheet with parchment paper - note taken, I didn't do that this time around!</div>
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Immediately after they come out of the oven, you cut them with a donkey-shaped cookie cutter...or in my case, a heart-shaped one...really, you could use any shape! In some of the cookies you have to make a little pocket so that you can put the goodies (M&M's, etc.) inside later! </div>
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The next part is SUPER easy. While the cookies are cooling, add <b>2 tsp</b> <b>milk</b> to <b>1 cup powdered sugar</b> and stir to make some frosting glue to hold the cookies together. </div>
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Then you simply stack the cookies together. Place one cookie face down, place one cookie with a pocket on it, held together with the frosting glue, then add your goodies! I couldn't find mini M&M's at ANY store for some odd reason, so I used Nerds instead, which was a fun surprise! Then just top the cookie stack with another cookie, secure it with frosting glue and you're set to go! </div>
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Lessons from this recipe/suggestions for improvement (I feel like I'm writing a lab report...):</div>
1. The dough was a bit greasy at first, so I had to de-grease with paper towels; the cookies still tasted good, but perhaps a bit less butter/oil in the dough recipe.<br />
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2. The dough was delicious, but a lot of work, I might just buy pre-made dough and dye it next time!</div>
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3. The cookies were too thick - cut them a little thinner next time!</div>
4. Don't let the dough sit for too long (I did two nights), because it got a bit crumbly (part of the reason I couldn't cut it thin enough).<br />
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Overall, this was a really fun recipe. It definitely is a lot of work, but it pays off big time when people eat them - they don't know what to expect! Although I never thought I'd see the final product, it all worked out in the end! </div>
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Good luck with the recipe if you try it! Comment with questions or tips!</div>
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-C</div>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-7579703672014139132012-05-22T17:14:00.000-04:002012-05-23T01:00:50.359-04:00Pinterest Inspiration<span style="font-family: 'Trebuchet MS', sans-serif;">In the meantime, you can check out my Pinterest for previews of Recipes to Come! :)</span><br />
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://pinterest.com/clahou01/recipes-to-try/">http://pinterest.com/clahou01/recipes-to-try/</a></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="http://pinterest.com/clahou01/desserts/">http://pinterest.com/clahou01/desserts/</a></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">I apologize in advance for making your mouth water!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I mean, come on....</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">-C</span>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com0tag:blogger.com,1999:blog-7493430716169802793.post-25574716374710974592012-05-22T16:55:00.000-04:002012-05-23T01:01:57.952-04:00Love at First Bite<span style="font-family: 'Trebuchet MS', sans-serif;">Hey all! Welcome to my blog! I started it to document all of the fun cooking adventures I will have this summer while living on my own with my boyfriend, Noah, in Somerville, MA. I recently discovered Pinterest, and this will be my main inspiration for my recipes this summer. I love sweets, so I'm hoping to try lots of dessert recipes this summer (despite his diet's disdain!). Also looking to try lots of healthy, simple dishes! Stay tuned :)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">-C</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>Caitlynhttp://www.blogger.com/profile/09208798414287648332noreply@blogger.com2