tag:blogger.com,1999:blog-41081298460105389042024-03-15T17:27:31.077-07:00Parsimonious Pabulum: Easy EpicureFast, inexpensive, delectable cuisine for families on the goParsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-4108129846010538904.post-44558086578219552122020-11-29T11:36:00.001-08:002020-12-01T10:38:57.796-08:00Simple Mediterranean Dolmas <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JmCiztWn6WROkNHXgAWyfo7pSdj403UMXUvT4sS_iJmXL5sC_P_GamwAxZag3kc5s4bIymZD45bD-ILiz2C3mlnyzExf7m97NSr2f6_mLxLsJ2ZJfukGElj18KuuB8JDyf-QlpSofntu/s2048/C15125AA-EB09-4A1F-A60F-2F0F9EB77C73.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JmCiztWn6WROkNHXgAWyfo7pSdj403UMXUvT4sS_iJmXL5sC_P_GamwAxZag3kc5s4bIymZD45bD-ILiz2C3mlnyzExf7m97NSr2f6_mLxLsJ2ZJfukGElj18KuuB8JDyf-QlpSofntu/w640-h426/C15125AA-EB09-4A1F-A60F-2F0F9EB77C73.jpeg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hello, all!!<br />
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In just a few short weeks, it will officially be Winter, I can't believe it!! This year has practically flown by. We are finally enjoying some cooler temperatures here in California, and it’s that time of year when my family loves heavier noshes. However, sometimes we still want something light and easy.<div><br /></div><div>Due to the COVID crisis, we haven't been able to gather much with my large extended family. Since I didn't cook too much this year for Thanksgiving, today I am sharing a recipe for the homemade dolmas I made from leaves right off of my vines at the mid-to-end of Summer. After all, now the leaves have turned to beautiful oranges and yellows...which also unfortunately means I wouldn't use them for this recipe, because the flavor of the leaves also changes. </div><div><br /></div><div>At the end of the Summer season, we had the whole family over for a last Summertime soirée, featuring an epic charcuterie board full of delightful bites. I included grapes off of my vines as well as these delicious little bites of sweet and savory heaven. <div><br /></div><div>The first time I enjoyed a traditional dolma was at a renaissance faire long ago when I was in my early twenties. The wonderful flavor had me instantly hooked, and since then, I've enjoyed them again at Greek restaurants and establishments of similar Mediterranean ilk, even from the local grocer when the craving hits!<br />
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Traditional dolmas ( or stuffed grape leaves) can be made with store-bought or homemade preserved leaves. They can be sweet or savory, or a combination of both; they can be simple with just rice or can contain meat such as lamb or beef, et cetera. There are so many yummy options!! </div><div><br /></div><div>Traditional rice dolmas are usually stuffed with rice, pine nuts, and herbs and spices such as mint and dill. I am calling my dolmas semi-traditional because I utilized what I had on-hand; I have limited the frequent grocery trips as much as I possibly can. These still came out beautifully, and were quite delicious!! I hope you enjoy!</div></div><div><br /></div><div><b><i>Home-preserved grape leaves</i></b>:</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CL3YW0ypu9PaKg4I3FMTHAMKv5nebfHMuiTsleoyQyXgNhK5dGcaMEMmJodr9XAlclcIq84kGnlvT45qbtjHio7wweZW3wS_g4ctaHUi7mVU4-IPG4RGST88YhijRPGzJb-GjhaLdpZs/s2048/7BBC5512-E63B-4175-838C-42601DF22E7A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5CL3YW0ypu9PaKg4I3FMTHAMKv5nebfHMuiTsleoyQyXgNhK5dGcaMEMmJodr9XAlclcIq84kGnlvT45qbtjHio7wweZW3wS_g4ctaHUi7mVU4-IPG4RGST88YhijRPGzJb-GjhaLdpZs/w640-h426/7BBC5512-E63B-4175-838C-42601DF22E7A.jpeg" width="640" /></a></div><br /></div><div><br /></div><div><br /></div><div>To preserve your own grape leaves, begin with 20-40 grape leaves (a good batch is about 20 leaves) that have been thoroughly rinsed and stems removed. Set aside. </div><div><br /></div><div>In a pot, boil 1 quart (4 cups) of water. Add approximately 1 to 1 ½ tablespoons of sea salt. Boil the leaves for about one minute or until tender, and remove. Place the leaves immediately into an ice water bath. The ice water bath will help to preserve the color of the leaves.</div><div><br /></div><div>In another pot, boil another quart of water with 1/2 cup of lemon juice. While the second pot of water comes to a boil, roll your grape leaves. Place the rolled grape leaves into a large lidded jar. Once the lemon water comes to a boil, pour it over your rolled leaves in the jar. Leave a bit of room in the jar to allow the leaves to expand. The leaves should sit in the hot water lemon bath (with the lid closed) for approximately 15 minutes. Remove the leaves, and they are ready to use! The leaves can be used immediately, or same-day. You may also use them later within 3 days, just be sure to refrigerate them. </div><div><br /></div><div><b><i>Dolmas filling:</i></b></div><div><b><i><br /></i></b></div><div>You will need:</div><div><br /></div><div>Fragrant rice such as Jasmine or Basmati</div><div>2 cups white onion, minced </div><div>4-6 cloves garlic, minced</div><div>1/2 cup pistachios, finely chopped (pine nuts are traditional, again, I was using what I had on-hand)</div><div>Lemon Juice</div><div>Raisins (currants are traditional)</div><div>Chicken stock</div><div>Extra virgin olive oil</div><div>Salt and pepper</div><div>Thyme (Mint is traditional)</div><div>Dill</div><div>Cinnamon</div><div>Sugar</div><div><br /></div><div>Begin by measuring out your rice. For this recipe, I used 1 cup of Basmati rice. Set your rice into a bowl of room-temperature water. Allow the rice to sit approximately 5 minutes or so. While you are soaking the rice, you may begin preparing the vegetables.<br /><br /></div><div><br /></div><div>Sauté the minced garlic and onion in olive oil over medium heat. Add salt and pepper to taste. When your garlic and onion are almost cooked through, drain the rice and add it to the pan. Season again with salt and pepper to taste to compensate for the rice addition. Also, add a dash of cinnamon and sugar; add approximately 1/2 teaspoon each of dill and thyme. Sauté altogether.</div><div><br /></div><div><br /></div><div>Add approximately one cup of chicken stock, and about 2 tablespoons or so of lemon juice. Cook until all of the liquid is absorbed. The rice should be par-cooked at this point. Place the semi-cooked rice into a large bowl and set aside.</div><div><br /></div><div>Chop raisins, contingent upon how much you prefer. Set the chopped raisins into a bowl of very hot water. This will reconstitute the moisture of the fruit, and plump them up. Drain. You may also opt to omit this step if you don't care for raisins.</div><div><br /></div><div>Add the raisins (if preferred) and chopped pistachios into the rice mixture. Stir altogether.</div><div><br /></div><div>Prepare a secondary pot of 1 cup chicken stock and 2 tablespoons lemon juice. Set on low heat to keep warm.</div><div><br /></div><div>Add about 1 tablespoon of the prepared rice mixture to each grape leaf and roll. To roll, you will lay the leaf out with the pointed tip of the leaf facing upward. Add the filling. Fold the bottom of the leaf upward first, then fold each side inward. Roll the leaf. If you would like a visual how-to, please reference the video at the end of this post to see how this is done.</div><div><br /></div><div>Place your filled, rolled dolmas into a large casserole.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY86muQTcHR1Sk7P0cWNRPoV1e4sZkNOq9ny26iCcoFCT5FYW19pWUZ5Fcn3ZcjUZP2p0HWuM9PLQlTZ3ppJrWQ5esO1O-sgQusqAJTvWr_wngT_S9W7HTtQ1oO3AihIAwAuVrdNt3uKK/s2048/F91D6FAA-0D8F-4F2E-9B90-E1428782849A.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY86muQTcHR1Sk7P0cWNRPoV1e4sZkNOq9ny26iCcoFCT5FYW19pWUZ5Fcn3ZcjUZP2p0HWuM9PLQlTZ3ppJrWQ5esO1O-sgQusqAJTvWr_wngT_S9W7HTtQ1oO3AihIAwAuVrdNt3uKK/w640-h426/F91D6FAA-0D8F-4F2E-9B90-E1428782849A.jpeg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Pour the warmed lemon-stock over the dolmas. Cover them with a stoneware plate, and cover the whole pot with a top. Cook on low heat until the liquid is absorbed, appoxtimately 45 minutes or so until the rice and leaves are completely cooked through and tender. </div><div><br /></div><div>Rice dolmas without meat are usually served cold, along with a drizzling of olive oil, lemon wedges, and a good Greek yogurt for dipping, so refrigerate prior to serving. These are great appetizers you can prepare ahead of time and are great for any holiday gathering, large or small. I hope you enjoy!!</div><div><br /></div><div><br /></div><div>To view the video tutorial, you may do so here. Please be sure to be in full website viewing mode rather than mobile or you may not see the link:</div><div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="266" src="https://www.youtube.com/embed/ATKTUekkP-Y" width="320" youtube-src-id="ATKTUekkP-Y"></iframe></div><br /></div><div><br /></div><div><br /></div><div>I hope you are all safe and well, and have a lovely weekend!</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;">If you enjoy this post, please be kind and share. You may like my page on Facebook, Parsimonious Perfection. You may also visit my archives and other blogs!!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;">The Marvelous Maîson, a lifestyle blog,</span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;">Frugal Fab Fashionista, a fashion blog. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;"><br /></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); text-size-adjust: auto;">Thank you for stopping by! ❤</span></div></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-44637555606351721352017-10-14T09:25:00.001-07:002017-10-14T15:30:30.776-07:00Vette's Spooky Cool Bubbling Brew Cauldron Cakes<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5AA_g9AeWFYnynt6JvHp9PufrswOxpY1HJb1JnEoN7UFttZucBru7EJGj3g32J2_EAaVUQu8WH-JrnWrXOuovx-CAe3fAG0ucJ5YI3Mp6jNU7HrnTGjarsgZ9YDneBwRmh4SK6bKG1Lu/s1600/CAULDRONCAKESINAROW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf5AA_g9AeWFYnynt6JvHp9PufrswOxpY1HJb1JnEoN7UFttZucBru7EJGj3g32J2_EAaVUQu8WH-JrnWrXOuovx-CAe3fAG0ucJ5YI3Mp6jNU7HrnTGjarsgZ9YDneBwRmh4SK6bKG1Lu/s640/CAULDRONCAKESINAROW.jpg" width="640" /></a></div>
Hello, my lovely goblins and ghouls!! Halloween is again upon us, and this time of year, I indulge just as much as my kiddos do! As a matter of fact, I hover their Halloween candy like a lost, hungry apparition stuck in limbo, lol. <br />
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The theme for my 2017 Halloween is inspired by Manic Panic's <em>Shocking Blue</em> so I thought, why not whip up some cauldron cakes with bubbling blue brew!!? The making of these kooky-cool cakes took a moderate amount of time and the process was very, very simple. It was such fun for myself and my girls, and your kiddos will love to make and eat these adorable cakes too!<br />
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You will need:<br />
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A basic white boxed cake<br />
Blue food coloring<br />
White premade fondant (or you may choose to make your own)<br />
Black food coloring<br />
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To start these cakes, I made sure I used a cupcake pan that had very deep cake sections.<br />
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I used a basic white cake from Pillsbury.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnMWDcByKqkRawrB1s8dJGVKpYBVMnsrSQBafwsmmT2esYcZfqlNu8b7Jyh1Zj3tY_osjqsXJKTcbdOJWjRUxF8Pbh2oXPyBEuDVqrwPDjECrwxmiA_34FrQZIZc3pYXGBX8PgMZeZpVb/s1600/MOM%2527S+NEW+IPAD+120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUnMWDcByKqkRawrB1s8dJGVKpYBVMnsrSQBafwsmmT2esYcZfqlNu8b7Jyh1Zj3tY_osjqsXJKTcbdOJWjRUxF8Pbh2oXPyBEuDVqrwPDjECrwxmiA_34FrQZIZc3pYXGBX8PgMZeZpVb/s640/MOM%2527S+NEW+IPAD+120.JPG" width="640" /></a></div>
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Mix the blue food coloring into the batter until it is close to the desired color.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwld6YWBJo8Qjcs60RMnu-4uKiWrqdItxYRBSEZFA2AN5yh-xkwHYfNtjRH3yk4qswe0iQRE67ETfUzheUpxUgO5oVnRIqdTuc4J1H4fMQm0ydFr1K_rDqOEUNv9VVyt9Av4F1YyRl_Ie/s1600/MOM%2527S+NEW+IPAD+121.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnwld6YWBJo8Qjcs60RMnu-4uKiWrqdItxYRBSEZFA2AN5yh-xkwHYfNtjRH3yk4qswe0iQRE67ETfUzheUpxUgO5oVnRIqdTuc4J1H4fMQm0ydFr1K_rDqOEUNv9VVyt9Av4F1YyRl_Ie/s640/MOM%2527S+NEW+IPAD+121.JPG" width="640" /></a></div>
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Of course, hindsight is always 20/20!! I found this awesome cake mix after we made these cakes, and in my opinion, this color is much closer to Manic Panic's <em>Shocking Blue</em>! Using this mix will also alleviate a bit of work time as well, although the girls loved dripping the food coloring into the batter!! Mental note made for next time! :-)</div>
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The cupcakes should rise in the oven and have nice, rounded tops like so. These make the perfect cauldrons once they are covered in black fondant!!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuayfw9EUStYCsoOqppUHoVBwhlxm-YfB1ChjIpOrDtODpVd14HxJ1LtdA_yxFkjwbvd0mZWQk0_TDybLxye9AXzCDnVNanqwrZJat_V9xtioyZrt3UP91rmczWDVE6v5vUcHPJ3epqtEl/s1600/CAULDRONCAKESINOVEN.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="642" data-original-width="1600" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuayfw9EUStYCsoOqppUHoVBwhlxm-YfB1ChjIpOrDtODpVd14HxJ1LtdA_yxFkjwbvd0mZWQk0_TDybLxye9AXzCDnVNanqwrZJat_V9xtioyZrt3UP91rmczWDVE6v5vUcHPJ3epqtEl/s640/CAULDRONCAKESINOVEN.jpg" width="640" /></a></div>
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To make the colored fondant for our cauldron cakes, we used a simple white fondant I found from my local Wal-Mart. Warm a desired amount of the fondant according to the package directions until it is pliable and you are able to easily mold and stretch it in your hands.</div>
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For the outside of the cauldrons, I mixed a liberal amount of black food coloring into the fondant. BE SURE TO WEAR GLOVES (it is VERY messy), and make sure to powder-sugar or cornstarch your countertops to prevent sticking and/or staining. </div>
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Continue working the coloring into the fondant until it is a blackish-grey color resembling a cauldron. Hand the fondant off to eager hands for further kneading! ;-)</div>
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Once the color was completely mixed in, I rolled out the black fondant. Again, I dusted the countertop and also the rolling pin with powdered sugar to prevent sticking.</div>
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We used the rim of a glass with a circumference slightly larger than the tops of the cupcakes to cut out circles, one for each cupcake. You may also use a circular cookie cutter.</div>
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Place the circles on the rounded parts of each cupcake.</div>
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After the bottoms were placed, I rolled out and cut strips of black fondant for each cupcake. </div>
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Each strip is long enough to wrap around the cupcake, and wide enough to cover the rest of the exposed portion of the cupcake.<br />
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With a butter knife or fondant tool, work the fondant until the two pieces of fondant are fused together and smooth, and the cupcake is completely covered. Reserve a bit of black fondant, and set aside along with your covered cupcakes.</div>
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Add blue food coloring to another portion of the warmed white fondant.<br />
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We rolled some of the blue fondant into little balls of various shapes to represent bubbles, and the rest of the fondant was rolled out to create the brew in each cauldron. Before I placed the bubbles and brew onto the cauldrons, we made rims and handles for each cauldron from the black fondant we reserved from earlier. Simply roll the small pieces out until long enough, trim...then use your fingers to carefully mold onto the premade cauldrons. Next, add the "brew" to each cupcake. When adding the "brew," I made sure to allow some areas to "drip" over the edges.</div>
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This was such a fun project to complete with the kiddos! My girls loved kneading the fondant and especially rolling out the little bubbles!! Again, I recommend that you use gloves when initially adding the food coloring, especially while working with the black. Once the food coloring is mostly worked into the fondant, you may hand it over to the kiddos to knead and there is much less transfer of color onto the hands. </div>
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If you would like to share this fun project, you may pin it here:</div>
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If you would like to see these cakes featured in my 2017 Halloween Tablescape inspired by Manic Panic's <em>Shocking Blue</em>, please visit the post on my blog<em> Parsimonious Décor Darling</em> <a href="http://fromparsimonioustoperfection.blogspot.com/2017/10/set-your-table-with-flair-shockingly.html#.WeKFZWcVDfA" target="_blank">here</a>.</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-26111023399489117602017-10-12T11:46:00.000-07:002017-10-14T15:31:07.608-07:00Vette's Manic Panic Shocking Blue Toxic PUNCH!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99iW5xKZw7q0eOdezzgPn8pXUGNNGpzStbCPi44rf7erLO2f6hoYk3v8mFR6i7sSZwn1qb9NouLawZqBViRDHzlvzG4z092O5JBd6F2GvJjm2jjP50-0HXKVDqnIrE-_q2IPoCTzZ2BHC/s1600/TOXICPUNCHINGLASSESWITHLIGHT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1505" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99iW5xKZw7q0eOdezzgPn8pXUGNNGpzStbCPi44rf7erLO2f6hoYk3v8mFR6i7sSZwn1qb9NouLawZqBViRDHzlvzG4z092O5JBd6F2GvJjm2jjP50-0HXKVDqnIrE-_q2IPoCTzZ2BHC/s640/TOXICPUNCHINGLASSESWITHLIGHT.jpg" width="602" /></a></div>
Good eve-nink my vonderful dahlinks! Are you a Happy Haunter like me? I like to celebrate each holiday, and Halloween is no exception! The following recipe is a fun spirit (har-har) that everyone will enjoy on All Hallows' Eve. We typically don't drink alcohol in my house, so this is a kid-friendly cocktail as well!! If you want to share this recipe for a more adult crowd, you always have the option of adding vodka or gin. <br />
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Did you know that simple tonic water glows under a black light? It might be common knowledge for many, and especially the bartending ilk, but I was unaware until I came upon it by happenstance via <a href="http://www.foodnetwork.com/fn-dish/holidays/2013/10/how-to-make-halloween-drinks-glow-in-the-dark" target="_blank">this link</a> on the Food Network. Awesome! <br />
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This punch is full of tarty goodness and bite, which is perfect for Halloween, and it also will be a great addition to my theme this year, which is inspired by Manic Panic's <em>Shocking Blue</em>! To make this punch, you will need:<br />
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1 Liter (33.8 fluid ounces) Tonic Water<br />
64 ounces (2 quarts) "Blue" tropical drink (I found mine at <em>The Dollar Tree</em>, but Hawaiian Punch offers versions in 'Berry Blue' or 'Polar Blast')<br />
¼ Cup Lemon Juice<br />
½ Cup Granulated Sugar<br />
Stir all ingredients together until the sugar is completely dissolved. This is where the magic happens!<br />
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Here are a couple of shots of my toxic punch before I illuminate it with the black light.<br />
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A nice color for certain; it definitely matches my Manic Panic <em>Shocking Blue</em> theme for 2017's Halloween, but this still looks sort of boring.</div>
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Add black light. BOOM! Instant Spooky-Cool fun!!<br />
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Make sure you are using a black light like this one available on sites like Wal-Mart and Amazon,<br />
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and not a black light bulb like these I found at <em>The 99¢ Store</em>. Although these are supercool for Halloween, they do not have UV which is required to make something glow.<br />
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If you would like to see this punch featured in my 2017 Halloween Tablescape Inspired by Manic Panic's<em> Shocking Blue</em>, you may visit the post on my blog <em>Parsimonious Décor Darling </em><a href="http://fromparsimonioustoperfection.blogspot.com/2017/10/set-your-table-with-flair-shockingly.html#.WeKFZWcVDfA" target="_blank">here</a>,</div>
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Or view it via video in my Instagram post here:</div>
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If you enjoy this post, you may pin it for future reference:</div>
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Have a fun and safe Halloween!!</div>
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<br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-3060361021157996022017-08-27T19:14:00.000-07:002017-09-03T14:19:13.701-07:00Summer's Last Hurrah--Deep-Fried Ice Cream<div class="separator" style="clear: both; text-align: center;">
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As the summer season slowly closes and I start to crave a more autumn-specific menu, I thought I would bid farewell to the Summer with one last treat. One last hurrah. Deep fried ice cream. <br />
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I will admit, the first time I heard of fried ice cream, it sounded bizarre. I was a hostess at a very popular Mexican (really Tex-Mex) restaurant called Don Jose'. <br />
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Before working at the restaurant, I had sampled plenty of Mexican home cooking via the parents of friends; we had also lived in New Mexico for a small stint, and I became enamored with the food. Mostly, though, it was main dishes. I had never tried many traditional desserts, not even flan! So imagine a Mexican dessert neophyte hearing the phrase "Fried Ice Cream." It wasn't until I tried it that I found out just how delicious it really is. I am not sure if my recipe is correct or traditional, but this is the recipe I developed after enjoying so many at the restaurant. I do hope you enjoy it, it is a favorite in my family!<br />
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For this recipe you will need:<br />
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Flakey cereal. You may use Corn flakes, Frosted Flakes, Honey Bunches of Oats, even Special K!<br />
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Cinnamon<br />
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Granulated sugar<br />
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Brown Sugar<br />
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Honey<br />
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Your choice of ice cream. I feel fried ice cream tastes best with Vanilla, Vanilla Bean, or Coffee Ice Cream<br />
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Whipped cream for topping<br />
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Cinnamon Chips for garnish<br />
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Flour tortilla ice cream bowls<br />
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Chopped nuts, if desired.<br />
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Chocolate syrup, if desired.<br />
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Oil<br />
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To make the "granola," you will combine the cereal, brown sugar, sugar, and cinnamon. Place into a large freezer bag and crush the cereal with a rolling pin until the flakes are a granola consistency, and have combined with the sugars and cinnamon. This isn't an exact science, and is contingent upon how many fried ice creams you are preparing and how spicy you like it. Add the items and taste-test to see if you like the granola. Once you find the flavor satisfactory, pour the granola into a bowl. Add honey. Use the honey sparingly, just enough so that the ingredients bond together just slightly. We don't want a sticky mess, LOL! The ingredients should resemble a course oatmeal granola, and not be overly sticky. Like so:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA70DRVYW2z4yqq6RZ7OBM4FXI41_8Fv1IL9tXdCFOVZ8E8OF97pLwmNyU-zyiWHUvDVOpoKiLrsANIlTcRf3Pb7VQcVFwxUazY2uqJwlln-KsrrSDJXZ2XvaS5iZxzhe7no6i3mJJomw/s1600/GRANOLA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGA70DRVYW2z4yqq6RZ7OBM4FXI41_8Fv1IL9tXdCFOVZ8E8OF97pLwmNyU-zyiWHUvDVOpoKiLrsANIlTcRf3Pb7VQcVFwxUazY2uqJwlln-KsrrSDJXZ2XvaS5iZxzhe7no6i3mJJomw/s640/GRANOLA.jpg" width="640" /></a></div>
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Scoop large scoops of ice cream and quickly roll in the granola, using your hands to form a ball, and until the ice cream is completely covered. Once the balls are complete, place in a freezer overnight for a standard freezer or approximately one to two hours for a deep or very cold freezer. The balls should be frozen solid and completely hard before frying.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih48eMlSyQ6UOJk9VtXJmWH8hLDYKI5-ZuBR3QXqZksyzSXy_sRYnThoShU3Ss8nN_emObyu0DOL_UEPnM9laxhFwASGZmoe0yErpuOmtanaMwAkJEnLWkEb7e4aevLbgZDQF7bjlwtapI/s1600/FRIEDICECREAMBALLS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih48eMlSyQ6UOJk9VtXJmWH8hLDYKI5-ZuBR3QXqZksyzSXy_sRYnThoShU3Ss8nN_emObyu0DOL_UEPnM9laxhFwASGZmoe0yErpuOmtanaMwAkJEnLWkEb7e4aevLbgZDQF7bjlwtapI/s640/FRIEDICECREAMBALLS.jpg" width="640" /></a></div>
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While your ice cream balls are chilling, prepare the cinnamon chips for garnish. For the cinnamon chips, you will need:<br />
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Flour tortillas<br />
Granulated sugar<br />
Cinnamon<br />
Oil<br />
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Cut the tortillas into wedges like so:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ctBh3pYJY8T7cJLD4cyzDju3z7HPx4e3ygwwx1o7OeD5hbZYf9luw1Zcy2gvSgKVE3vsu7sBzgwy703vJGhaAVyxd0mnN9APX7beNctuN6EjNWlp6XRLVpKC5xGohz4Bws_IGdk6ZnPY/s1600/TORTILLAWEDGES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1329" data-original-width="1600" height="530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ctBh3pYJY8T7cJLD4cyzDju3z7HPx4e3ygwwx1o7OeD5hbZYf9luw1Zcy2gvSgKVE3vsu7sBzgwy703vJGhaAVyxd0mnN9APX7beNctuN6EjNWlp6XRLVpKC5xGohz4Bws_IGdk6ZnPY/s640/TORTILLAWEDGES.jpg" width="640" /></a></div>
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Set aside. In a small bowl, combine approximately ½ teaspoon cinnamon to each ¼ cup sugar. Mix altogether.<br />
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Deep fry the wedged tortillas in very hot oil. Once fried, place onto a paper towel to remove excess oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRnPYFoSqQ34Bh7ti7cysdva0ZNLfSprQGEUZTq0EgRSy_BdKwIXprOVfv64E1w1GrWRrKj0JzQoS-88vb3WqabO2NstMHw3-_JtCMSMZEQUacR5xR-lUmYclC5DRw2NEsViJHz9ph0zF/s1600/FLOURCHIPSPAPERTOWEL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDRnPYFoSqQ34Bh7ti7cysdva0ZNLfSprQGEUZTq0EgRSy_BdKwIXprOVfv64E1w1GrWRrKj0JzQoS-88vb3WqabO2NstMHw3-_JtCMSMZEQUacR5xR-lUmYclC5DRw2NEsViJHz9ph0zF/s640/FLOURCHIPSPAPERTOWEL.jpg" width="640" /></a></div>
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Toss in the cinnamon sugar mixture. Try not to eat them all, you will be tempted!! ☺</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKF6dlO7prtjwxYzq0aY89q7Z089Z7l7wffnvt4HYUzKTVJVXyTvd84IWOHK-h3L2Fosf41JRlU157wEIguCcW10AXdrTc6wXurTwadiriJ43-L1oRa86moJ9DeHUi1YqjvEBuVBY9BSr/s1600/CINNAMONCHIPS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvKF6dlO7prtjwxYzq0aY89q7Z089Z7l7wffnvt4HYUzKTVJVXyTvd84IWOHK-h3L2Fosf41JRlU157wEIguCcW10AXdrTc6wXurTwadiriJ43-L1oRa86moJ9DeHUi1YqjvEBuVBY9BSr/s640/CINNAMONCHIPS.jpg" width="640" /></a></div>
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To make the tortilla bowls, heat oil until very hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5LZDcL9wBVMLXevn7ywUIvL-y8kIK5b39e8XfTijMDSg2zQLQuWIvIy73xDq_AWML-fDyeK8KW56N9Dny5q5hn4AFS1RoPcXyij8mAYatupNfcA4tP8DZtUx5-P__aizRsrvdsFJcAWc/s1600/OILPOT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5LZDcL9wBVMLXevn7ywUIvL-y8kIK5b39e8XfTijMDSg2zQLQuWIvIy73xDq_AWML-fDyeK8KW56N9Dny5q5hn4AFS1RoPcXyij8mAYatupNfcA4tP8DZtUx5-P__aizRsrvdsFJcAWc/s640/OILPOT.jpg" width="640" /></a></div>
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You will need a small metal ladle like this one:<br />
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Place the flour tortilla into the oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIv8Uk_btNi9pr1zhyphenhyphencZmDBP_k0Kr-FEGzWffXo9yv7y1gSmpBSt2q7EdW8UMhyphenhyphen7LVaWvMFQzAqWgGeaZ8TuAWTZgXa4NDtKuBcgGsjbn56NV5hEXoY7M_1U9p55mG_R8RewNH2WBkrRJ/s1600/FLOURTORTILLAOIL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIv8Uk_btNi9pr1zhyphenhyphencZmDBP_k0Kr-FEGzWffXo9yv7y1gSmpBSt2q7EdW8UMhyphenhyphen7LVaWvMFQzAqWgGeaZ8TuAWTZgXa4NDtKuBcgGsjbn56NV5hEXoY7M_1U9p55mG_R8RewNH2WBkrRJ/s640/FLOURTORTILLAOIL.jpg" width="640" /></a></div>
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Push down (GENTLY!! We want to avoid setting a grease fire...believe me I know! ☺)<br />
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Cook until golden brown, turning so that both sides are cooked.<br />
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Yum!! All ready for the ice cream.<br />
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To fry the ice cream, fry in very hot oil turning very quickly, just until the granola is heated and slightly browned. Place into your premade tortilla cup. Garnish with whipped cream and the cinnamon chips. You can add chocolate syrup and/or chopped nuts, if desired. <br />
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Enjoy!!<br />
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<br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-81655575773133777952017-07-17T17:42:00.001-07:002020-12-19T20:18:49.054-08:00La Glace à la Lavande Facile<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitreCc5FiCmsCDP4MPk3o5hJAMO1ni1nhzhZNQF2s_NYi3_B-1XxkJBIuf3nPzmUsX41sUnFZKLJUCsh7WT-FTb8nDg__YMSqhg0yMEtoI21_8tmT85rhEoFR4D713RfNLGFtf6su8Mjd4/s1600/LAV2WITHLABEL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitreCc5FiCmsCDP4MPk3o5hJAMO1ni1nhzhZNQF2s_NYi3_B-1XxkJBIuf3nPzmUsX41sUnFZKLJUCsh7WT-FTb8nDg__YMSqhg0yMEtoI21_8tmT85rhEoFR4D713RfNLGFtf6su8Mjd4/s640/LAV2WITHLABEL.jpg" width="480" /></a></div>
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I have always had an affinity for ice cream. Seriously, it's a problem. I love almost every kind. It is truly my favorite dessert. </div>
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Perhaps it is reminiscent of my youth; my mother would walk into the middle of the living room and in almost a near-whisper state, <em>"Farrell's." </em>The mention of that one word would cause an eruption of joyous excitement. It was really a special treat for my sister and I to go during the hot California summer when we were kiddos.</div>
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<a href="https://en.wikipedia.org/wiki/Farrell%27s_Ice_Cream_Parlour" target="_blank">Farrell's</a> Logo</div>
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We loved a simple cone, as well...I recall how neat it was to go to the local <em>Thrifty's </em>and for thirty cents, you could get a scoop of truly delicious ice cream, chosen from a plethora of flavors.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFf_lQAC3eDLsX_hfKbCdr9A-5S3X41RCOxAdsilckEiVaiCf9URwW46XQoD0-SenFJAVfIXDXfVnKKeKbI9ghSwxW5_N9VyGNR6KzLhdHMIKstnwSr19IkQCuYsWxrAikO3-DgbCcWKM/s1600/vintagethrifty%2527s.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="436" data-original-width="600" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFf_lQAC3eDLsX_hfKbCdr9A-5S3X41RCOxAdsilckEiVaiCf9URwW46XQoD0-SenFJAVfIXDXfVnKKeKbI9ghSwxW5_N9VyGNR6KzLhdHMIKstnwSr19IkQCuYsWxrAikO3-DgbCcWKM/s640/vintagethrifty%2527s.jpg" width="640" /></a></div>
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Photo courtesy of Thrifty's via a post on their <a href="https://twitter.com/ThriftyIceCream/status/215940517987483648" target="_blank">Twitter Account</a>.</div>
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Both Thrifty's (Pharmacy) and Farrell's eventually closed. Rite Aid continued to sell Thrifty's ice cream, but only at limited locations. I was so excited when a couple of Farrell's Restaurants opened in Southern California, and that I have been able to share nostalgia with my children. Rite Aid may bring back Thrifty's from what I have read, but locations near me don't carry it. Boo.</div>
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Summer's unbearable heat calls for cool treats, and sometimes, I want to avoid braving it in the sun and traffic. What better way to indulge my craving than with homemade ice cream that is so easy to make you can achieve its creation in a mason jar, yet so decadent it is inspired by renowned French chef Roger Verge?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CkO3B1kaGG-9WsXhKsvlOf0y-rqiTBrvIGaHaKIqPAs0Y-9fgTr3acLXuxu-KqcwOgakDXT_IoJ8quEgG7RVM3secfGpZXD_gXCCzL7FnjEexA118zrq5VPNAXSY8bQe27cy0Frizs4p/s1600/rogerverge.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="502" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CkO3B1kaGG-9WsXhKsvlOf0y-rqiTBrvIGaHaKIqPAs0Y-9fgTr3acLXuxu-KqcwOgakDXT_IoJ8quEgG7RVM3secfGpZXD_gXCCzL7FnjEexA118zrq5VPNAXSY8bQe27cy0Frizs4p/s640/rogerverge.jpg" width="502" /></a></div>
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This ice cream is delicious, with the delicate and pleasing flavor of lavender...just so refreshing for this time of year!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt6ALOyyocVlp0W2tYqphluCL8ySUuyFCnhf_WRG1zZh_KrMEuuqd2mFsBLEz7894eXmEJyLUZXFbGEGp86WcjbmQOIZYE4Ural1TF60DyYJV-_isY0Soe5MZE7sOtnxXhlrspzfw5c0E/s1600/LAVENDERICESUPPLIES.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1285" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrt6ALOyyocVlp0W2tYqphluCL8ySUuyFCnhf_WRG1zZh_KrMEuuqd2mFsBLEz7894eXmEJyLUZXFbGEGp86WcjbmQOIZYE4Ural1TF60DyYJV-_isY0Soe5MZE7sOtnxXhlrspzfw5c0E/s640/LAVENDERICESUPPLIES.jpg" width="512" /></a></div>
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For this recipe, you will need:</div>
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3½ Cups Heavy Cream</div>
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1¼ Teaspoons Vanilla</div>
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1 Teaspoon Culinary Lavender</div>
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¼ Teaspoon Salt</div>
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¼ Cup Milk</div>
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8 Tablespoons Granulated Sugar</div>
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Using a food processor, grind the culinary lavender until it is a fine powder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTnvJdQlI0yV1CjS5kVAdnReg-Z7iu4ntivJo1VA9VNH0qYFqmYNZFq4PM9jpsVNs0jj-r0HkrtzEtBr84L-g4kaF74ovVno5OZe5aic9d7AF5a8s8wQttyepJEi9pDZF7_6YS17OYwSP/s1600/groundlavender.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpTnvJdQlI0yV1CjS5kVAdnReg-Z7iu4ntivJo1VA9VNH0qYFqmYNZFq4PM9jpsVNs0jj-r0HkrtzEtBr84L-g4kaF74ovVno5OZe5aic9d7AF5a8s8wQttyepJEi9pDZF7_6YS17OYwSP/s640/groundlavender.jpg" width="640" /></a></div>
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I find using my trusty (and very old, please excuse) coffee bean grinder is a sufficient substitute, especially when grinding only a minimal amount of an ingredient.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RMWrFfNLrKIhp_KrME9d7vVVmFKhYEVxtEPSEH04yYq14d11Eqqy6pTDzZzJ9Ehsqr0dXlxPDfpcuhYTjP1PskQ883OfXnuNWU6FwphmE6yh_gAW1LSdlp4wDUinM68lLu-5kUNQ8duR/s1600/coffeegrinder.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1510" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RMWrFfNLrKIhp_KrME9d7vVVmFKhYEVxtEPSEH04yYq14d11Eqqy6pTDzZzJ9Ehsqr0dXlxPDfpcuhYTjP1PskQ883OfXnuNWU6FwphmE6yh_gAW1LSdlp4wDUinM68lLu-5kUNQ8duR/s640/coffeegrinder.jpg" width="602" /></a></div>
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Combine the lavender, sugar, and salt; mix together thoroughly. In a chilled metal bowl, combine all ingredients along with the sugar, lavender, and salt mixture. Place all ingredients into a mason jar, and shake vigorously until the mixture has thickened (it should be able to coat the back of a spoon without dripping off). My recipe is for a larger amount of ice cream, so I used an ice cream maker, which is also an option you might utilize. Simply place all the ingredients into the chilled ice bucket, and follow directions on the ice cream maker.</div>
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Chill overnight for best results. I served my ice cream with Pizzelle Italian waffle cookies as a garnish. Light and crispy, with a mellow vanilla flavor, they are family favorite. So yummy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BwU1f1uYBClmuVi-S2EXJECQJiiOphkpRtjrRLiA4jLcxQqTPi-offIK3GrrIXyonz0fzHVkwwEj6dm0rFVyOYNegZFccpl51OmTPREFUF061Ji9hyEbK101byaKQfgbjbgROUm4ElHx/s1600/PIZZELLewithLABEL.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1479" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2BwU1f1uYBClmuVi-S2EXJECQJiiOphkpRtjrRLiA4jLcxQqTPi-offIK3GrrIXyonz0fzHVkwwEj6dm0rFVyOYNegZFccpl51OmTPREFUF061Ji9hyEbK101byaKQfgbjbgROUm4ElHx/s640/PIZZELLewithLABEL.jpg" width="590" /></a></div>
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Voilà!! The perfect treat for a hot summer day, and so simple! The omission of egg yolks makes this recipe one that is easily prepared via a mason jar. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfw55k3URgFaF655fhQnCsO-Q4WFtDZsG59T4RYFgpbPBDWK3-ki6rsq9sN4BvJf3yyvJxPEX7y_LmWn5ZCL45vSChfOlfS7SULRHmCCpvIY_hzLpeM53piryp5dEGNuwtYUZ8ktvhE-7/s1600/LAVENDERICE.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1361" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfw55k3URgFaF655fhQnCsO-Q4WFtDZsG59T4RYFgpbPBDWK3-ki6rsq9sN4BvJf3yyvJxPEX7y_LmWn5ZCL45vSChfOlfS7SULRHmCCpvIY_hzLpeM53piryp5dEGNuwtYUZ8ktvhE-7/s640/LAVENDERICE.jpg" width="544" /></a></div>
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If you enjoy this recipe, you may pin it for future reference:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7Lr4SCprGp64Pe5-niY7EV2RAJyM92zqm9khxKZuFsZhYTP4hpKY7Yu35ukz0ZsdFFvNf0lQ973OqnrWYdSiNy8MZ5oE9sEgFAp6G6Jr7Wb7mDIsC5epPxmst04sIdFNNow4eV7-IAFj/s1600/lavendericecreampin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7Lr4SCprGp64Pe5-niY7EV2RAJyM92zqm9khxKZuFsZhYTP4hpKY7Yu35ukz0ZsdFFvNf0lQ973OqnrWYdSiNy8MZ5oE9sEgFAp6G6Jr7Wb7mDIsC5epPxmst04sIdFNNow4eV7-IAFj/s1600/lavendericecreampin.jpg" /></a></div>
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Keep cool!!</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-87458941016253656672017-07-16T10:26:00.001-07:002022-01-14T17:13:18.017-08:00Refreshing Summer Bougainvillea Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4znTYb01k2-XSl2pLVYIHYA1CwnIT5VH85umV15Q3YTQAKD-vmDrBCj9GzsAJyGCNWjK6O_pCSO6wtRlerYb-JvgfX-Ucgf8qQOtU20RKKzOiipVFJWrXKJXt9VZrRbuhbZxtc3fAQa9/s1600/addfruit.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_4znTYb01k2-XSl2pLVYIHYA1CwnIT5VH85umV15Q3YTQAKD-vmDrBCj9GzsAJyGCNWjK6O_pCSO6wtRlerYb-JvgfX-Ucgf8qQOtU20RKKzOiipVFJWrXKJXt9VZrRbuhbZxtc3fAQa9/s640/addfruit.jpg" width="640" /></a></div>
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Is there a better time than the Summer for a crisp, refreshing salad infused with delightful fresh fruit!!? I absolutely love a good salad, and the following recipe is no exception. <br />
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At the beginning of the Summer Solstice, my garden was practically bursting with beautiful bougainvillea. If you would like to read more about it, you may do so <a href="http://fromparsimonioustoperfection.blogspot.com/2017/06/summer-solstice-and-bounty-of.html" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPOy2Jt7YvV_lDi3W0L5hyAG0VG1jPuymWRTzWwCJXR8jzEqZiiRGW0ee7KQZuCPnhxJcrbwfwOghKzNcXzf4OX3Bl51UkCfWXRy4D_IbjYgXo9qAyEM9ZMGqUSGTVLrF1zqnY9Y8dkR9/s1600/062620172+012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="989" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPOy2Jt7YvV_lDi3W0L5hyAG0VG1jPuymWRTzWwCJXR8jzEqZiiRGW0ee7KQZuCPnhxJcrbwfwOghKzNcXzf4OX3Bl51UkCfWXRy4D_IbjYgXo9qAyEM9ZMGqUSGTVLrF1zqnY9Y8dkR9/s640/062620172+012.JPG" width="640" /></a></div>
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Did you know that bougainvillea flowers are edible? In South America, it is used often and it is even brewed into tea! To my unsophisticated palate (lol), the flavor is similar to arugula, which I absolutely love. Being that my gardens were so very bountiful, I thought why not indulge in some? For this recipe, you will need:</div>
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Grape leaves, rinsed thoroughly </div>
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Spring mix, rinsed</div>
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Fresh fruit such as strawberries or grapes, rinsed</div>
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Candied nuts</div>
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Bougainvillea, rinsed thoroughly</div>
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Crumbled feta cheese, if desired</div>
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The first thing I added were grape leaves fresh off of my grapevines.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4FLHe9Lt5MC_Rfvi0Fg8nDZ1qLD0pduIZwjqY8N8xpeS9z4izY5e0EUZg5AqFXF1T6dowYIh6ZiMmGdScXM2hrr6MheEhddWXwWaJVpNEDanmgPaUD7vMwEkoykOsnii7A0cJ5-o2GXM/s1600/grapesonthevine.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="511" data-original-width="683" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip4FLHe9Lt5MC_Rfvi0Fg8nDZ1qLD0pduIZwjqY8N8xpeS9z4izY5e0EUZg5AqFXF1T6dowYIh6ZiMmGdScXM2hrr6MheEhddWXwWaJVpNEDanmgPaUD7vMwEkoykOsnii7A0cJ5-o2GXM/s640/grapesonthevine.jpg" width="640" /></a></div>
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I was sure to rinse them thoroughly, and because the leaves on my vines are fairly large, I cut them into smaller portions.</div>
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Next, I added a bit of spring mix from my local grocer.</div>
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I added some fresh fruit. Strawberries sounded so refreshing, as did sweet grapes right off my vines! So yummy. I also added candied nuts, which is the perfect counterbalance to the tartness of the greens.</div>
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If you would like to view my recipe for simple candied nuts, you may do so by visiting the post in the archives <a href="http://parsimonioustoperfection.blogspot.com/2013/07/candied-nut-job.html" target="_blank">here</a>.</div>
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Finally, I added the gorgeous bougainvillea. Isn't this lovely?</div>
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This salad is best served with a light and fruity vinaigrette. I love fruit-infused varieties such as raspberry or strawberry. Delish!! I also recommend you add a tart cheese such as crumbled feta, but as my kiddos aren't fond of it, I omitted it from mine. </div>
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I served the salad in a whimsical wheelbarrow salad dish, because, why not!? :-)</div>
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If you like this recipe, you may pin it for future reference:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFC2MH0S3OzLe1kiSDGoPdfNpPzW7tCP7GkLdat3c6QuiukonLuHdW0-fw_Sm_HZWRvhIvWxXK-dlImQEIosOVNUAET1jAB5aRyzWVnDG5ZZwVyv2Wxe0CxWUmjmLJpaAYbAKhubSG9D4/s1600/bougainvilleasaladpin.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFC2MH0S3OzLe1kiSDGoPdfNpPzW7tCP7GkLdat3c6QuiukonLuHdW0-fw_Sm_HZWRvhIvWxXK-dlImQEIosOVNUAET1jAB5aRyzWVnDG5ZZwVyv2Wxe0CxWUmjmLJpaAYbAKhubSG9D4/s1600/bougainvilleasaladpin.jpg" /></a></div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-53479259372197742072017-07-15T17:26:00.000-07:002017-08-01T14:34:37.903-07:00Cool, Refreshing Gazpacho <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95opEWlksDwnBNHVjP5K41lFn8epDkM2wY3gFMWxdg7JOvW9DYRsvFREuuwbf96OH-nqae8L35GDBwPlgvKmX5WBDkdsobvAAXg6y40j9xBRG6nsfpeKw3O3lYU3-z_xKq4Clyl7avKdH/s1600/GAZPACHOPRESENTATION1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95opEWlksDwnBNHVjP5K41lFn8epDkM2wY3gFMWxdg7JOvW9DYRsvFREuuwbf96OH-nqae8L35GDBwPlgvKmX5WBDkdsobvAAXg6y40j9xBRG6nsfpeKw3O3lYU3-z_xKq4Clyl7avKdH/s640/GAZPACHOPRESENTATION1.jpg" width="640" /></a></div>
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The summertime seems to get hotter each year, with no solace in sight. It is likely the reason I crave such a lighter menu at this time of year. Gazpacho is the perfect remedy for the Summer palate. The hot California weather (105° and hotter this month!) mimics the warm weather of the Mediterranean, where this dish originated. In Andalusia, and pertaining to this dish, more specifically Málaga and Seville, the people craved a dish that would refresh them and offer a reprieve from the unbearable heat. Gazpacho, which is a soup that is served cold, was the perfect solution. Most modern gazpachos are made with tomatoes and vegetables. The Andalusia region was abundant with olive trees and vineyards, and thus my recipe is likely closer to the original, which was only bread, water, olive oil, and vinegar.</div>
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My recipe is an adaptation from <em>William-Sonoma's Savoring Spain and Portugal.</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VzdjXIzpxrGcm9HtHk-TFKE6egmny9_7YAinLVqXdW2U7apcfk76DKztzIIPkdyXBnZeM6SoakWKfX6Wu8QGPtpwisWuvDSbwOE-dsIPu7PDPMV30n249Vnc3ye5ZMr8YqhtqLeVpEvv/s1600/williamssonomabook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3VzdjXIzpxrGcm9HtHk-TFKE6egmny9_7YAinLVqXdW2U7apcfk76DKztzIIPkdyXBnZeM6SoakWKfX6Wu8QGPtpwisWuvDSbwOE-dsIPu7PDPMV30n249Vnc3ye5ZMr8YqhtqLeVpEvv/s640/williamssonomabook.jpg" width="640" /></a></div>
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<strong><em>The Original:</em></strong></div>
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1 cup blanched almonds</div>
4 small slices day-old coarse country bread, crusts removed, soaked in water to cover, and squeezed<br />
dry<br />
2 cloves garlic<br />
1 teaspoon salt, plus salt to taste<br />
6 tablespoons <em>(3fl oz/90 ml)</em> olive oil<br />
3 tablespoons white wine vinegar<br />
3 cups <em>(24 fl oz/750 ml)</em> ice water, or as needed<br />
Freshly ground pepper to taste<br />
36 seedless grapes, peeled and cut in half<br />
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In a food processor or blender, combine the almonds, soaked bread, garlic, and the 1 teaspoon salt and pulse until the almonds are very finely ground. With the motor running, slowly add the olive oil, the vinegar, and 1 cup (<em>8 fl oz/250 ml</em>) of the ice water and process until you have a creamy white liquid. Transfer to a bowl. <br />
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Stir in as much of the remaining 2 cups (<em>16 fl oz/500 ml</em>) ice water as needed to a achieve the soup consistency you prefer. Season with salt and pepper. Cover and refrigerate until well chilled. <br />
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Just before serving, stir in the grapes. Ladle into chilled bowls and serve.<br />
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<em>Serves 4</em><br />
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<strong><em>My Version:</em></strong><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUg9OvKPBKKSHIAdsbA1aKKqk8stuEpPSVdyVuf45Le1EB3jHGQZ5dCrH3VnGQz0HtbjrFdfF8zg45yT0jjKOTupX8O9NXPEOSPEjZvG79eJZvjP1U7klX72UCVfYJMa-EQJLjtKCQ4sY/s1600/gazpachopresentation2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUg9OvKPBKKSHIAdsbA1aKKqk8stuEpPSVdyVuf45Le1EB3jHGQZ5dCrH3VnGQz0HtbjrFdfF8zg45yT0jjKOTupX8O9NXPEOSPEjZvG79eJZvjP1U7klX72UCVfYJMa-EQJLjtKCQ4sY/s640/gazpachopresentation2.jpg" width="640" /></a></div>
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1 cup blanched almonds<br />
4 Sourdough (important, do not substitute; use sourdough) English muffins, halved, toasted, soaked<br />
in water to cover, and squeezed dry<br />
2 cloves garlic<br />
1 teaspoon salt<br />
6 tablespoons <em>(3fl oz/90 ml)</em> olive oil<br />
3 tablespoons Italian herb infused white wine vinegar<br />
3 cups <em>(24 fl oz/750 ml)</em> ice water, or as needed<br />
Freshly ground pepper to taste<br />
Rinsed small and sweet seedless grapes off of the vine, as desired<br />
Grape Leaf to garnish, rinsed<br />
Parmesan Garlic bread as an accompaniment<br />
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In a food processor or blender, grind the almonds until they are a fine powder. I found that using my coffee bean grinder works perfectly fine as a substitute.<br />
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Combine the powdered almonds, soaked bread, garlic, and the 1 teaspoon salt and pulse until the ingredients start to meld. With the motor running, slowly add the olive oil, the vinegar, and 1 cup (<em>8 fl oz/250 ml</em>) of the ice water and process until you have a creamy white liquid. Be sure to stop the motor periodically and with a rubber spatula, push the thicker ingredients down towards the blade to ensure the mixture is completely blended. Once the mixture is completely blended, transfer to a bowl. </div>
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Stir in as much of the remaining 2 cups (<em>16 fl oz/500 ml</em>) ice water as needed to a achieve the soup consistency you prefer. Season with pepper. It was not necessary to use 'salt to taste' in my recipe because I used the herb-infused white wine vinegar; it is already very flavorful.</div>
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Cover and refrigerate until well chilled. I added a grape leaf and a sparse amount of grapes (so that they were not heavy enough to sink the leaf) as a garnish for a pretty presentation.</div>
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Ladle into chilled bowls and serve. Just before serving at the table, stir in the grapes into the individual bowls. The grapes I used are fresh off my vines, and they are sweet. They are also very small and have softer skins, so there was no need to either a) peel them, or b) cut them in half.</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYku3A7JgP1ga3KB03WeaWJAQZZFH3iYJc5ZEGy0HpacZLk8q7vGMxrpIEkf1usl0iTg9vSUxuYoijH76uFHhTNZDINc1Ffp_RaP9bcmP2VxRzjz8VTKGO3szJcfkTBHRvsaTLxlJ4ag6/s1600/grapevinesbasket.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1125" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilYku3A7JgP1ga3KB03WeaWJAQZZFH3iYJc5ZEGy0HpacZLk8q7vGMxrpIEkf1usl0iTg9vSUxuYoijH76uFHhTNZDINc1Ffp_RaP9bcmP2VxRzjz8VTKGO3szJcfkTBHRvsaTLxlJ4ag6/s640/grapevinesbasket.JPG" width="449" /></a><br />
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The result was a delicious soup which was so filling and refreshing! I served it with rustic pieces of parmesan garlic bread. So good! <em>Serves 6 approximately 1-cup servings</em><br />
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Delicious!!<br />
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If you have enjoyed this recipe, you might like to pin it:</div>
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<br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-19331415635091318292017-07-12T18:51:00.000-07:002017-08-01T14:34:10.583-07:00Nue Gâteau au Citron avec Infusion des Raisins Blancs / Naked Lemon Cake with White Grape Infusion<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VtQKwOT57S1AHvu8LlUne0-YbF1YwHg3eMRhptQtq8-imaW2PcX5_hTqjENiN1BILyE8pHwkr77gv3pOD3agvuKwXMGvYhheMhH8aV5vI8xIGXBtwRw5LBwlsNlY5dhyphenhyphenEesf9E4aVYmc/s1600/PRETTYCOMPLETEDCAKEwithbanner.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1510" data-original-width="1600" height="602" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6VtQKwOT57S1AHvu8LlUne0-YbF1YwHg3eMRhptQtq8-imaW2PcX5_hTqjENiN1BILyE8pHwkr77gv3pOD3agvuKwXMGvYhheMhH8aV5vI8xIGXBtwRw5LBwlsNlY5dhyphenhyphenEesf9E4aVYmc/s640/PRETTYCOMPLETEDCAKEwithbanner.jpg" width="640" /></a></div>
Sometimes when entertaining, it is necessary to improvise and to think out-of-the-box. The other day, I was hosting a dinner and I wanted to serve a dessert that was light and fresh; it is the dead of Summer after all. <br />
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This Naked Lemon Cake with White Grape Infusion was the perfect finisher after a long, hot day. It was also extraordinarily simple to put together, because I used a pre-packaged cake. Infused with the lovely flavors of lemon and white grapes, it was an instant hit! I hope you'll enjoy the post.<br />
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You will need:<br />
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<strong><em><u>The Cake:</u></em></strong><br />
A traditional Yellow Cake Mix (I used Pillsbury)<br />
Lemon Juice<br />
Freshly squeezed white grape juice or white grape juice<br />
Supplies as needed for boxed cake, eggs, water, and oil<br />
Flowers, grapes, and grape leaves for garnish, rinsed<br />
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<strong><em><u>The Filling and Buttercream Frosting:</u></em></strong><br />
3½ Cups Confectioner's Sugar<br />
1 block (<em>8 oz</em>) cream cheese<br />
1 teaspoon vanilla<br />
2 tablespoons lemon juice<br />
2 tablespoons heavy cream<br />
²/³ cup shortening <br />
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<strong><em><u>For the Cake:</u></em></strong><br />
Follow the directions on the cake exactly but for one exception. The directions on the cake will call for: 1 cup water, ¹/³ cup oil, and 3 eggs. Instead of using 1 cup of water, reduce the amount to ½ cup water and instead add ¼ cup each of the lemon juice and grape juice. Bake the cake according to package directions; in a 350 degree oven. Remove cake and allow to cool completely. You may even chill the cake if you like, making sure to set out approximately 10-15 minutes before decorating.<br />
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<strong><em><u>For the Filling and Frosting:</u></em></strong><br />
Cream all ingredients together except for the shortening. The consistency should be light and fluffy. Reserve half of the creamy mixture and place into the refrigerator to chill.<br />
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Once your cake has cooled, slice into sections.</div>
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On each sliced layer, frost with the whipped filling.</div>
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Once you have frosted between each layer,</div>
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add any remaining icing to the reserved chilled icing, and using a hand mixer, cream altogether with the shortening. Using a very light hand and spatula, frost your cake, making sure you do not cover the cake completely, and allow the baked cake to show through. The majority of my buttercream was placed on the top of the cake. After the frosting was complete, I garnished the cake with cleansed items from my garden. Fresh grapes off of my vines and bougainvillea from the garden made for pretty décor indicative of the Mediterranean region, but you may use whatever you like.</div>
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Isn't this lovely? This cake will keep for 4-5 days, or you may freeze if desired to prolong its freshness.</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com14tag:blogger.com,1999:blog-4108129846010538904.post-34346623787802146052016-03-31T21:14:00.000-07:002016-04-06T00:46:04.893-07:00Spicy Savory Mini SandwichesThe beautiful warm weather has arrived in Southern California, thus beginning the wonderful season for outdoor entertaining. As a native Californian, I have grown up enjoying the spicy foods of friends, and over time have developed a palate that really craves that bit of KICK! If you are planning a simple get-together, these mini sandwiches will be sure to please!<br />
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<strong><em>Spicy Grilled Ham and Cheese</em></strong><br />
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<strong><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRYofRtCSaG_l70sqiMU_K-ftvhylvBltWSuPapOWAQx2U9MrzOdtN718rZ8DML1uzDdLJAmThqRwVd7Um1aD_y84opWBfWNb9lrtfzVa5Pcy1gkaUF1GiobN9R3UO4YIcYIM-UhNYRtP/s640/blogger-image--86636671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRYofRtCSaG_l70sqiMU_K-ftvhylvBltWSuPapOWAQx2U9MrzOdtN718rZ8DML1uzDdLJAmThqRwVd7Um1aD_y84opWBfWNb9lrtfzVa5Pcy1gkaUF1GiobN9R3UO4YIcYIM-UhNYRtP/s640/blogger-image--86636671.jpg" /></a></em></strong></div>
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A few days ago, we celebrated Easter, and there's nothing better than using that wonderful sweet and savory ham to make grilled ham and cheese. <br />
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To compliment the sweet and savory flavors of my ham, I decided to make this sandwich with a lovely French brioche. This wonderful brioche is buttery, dense, and just slightly sweet, delish!<br />
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To give my sandwiches that little spicy oomph! I used chipotle cheddar.<br />
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The result is a delightful sandwich full of smoky spicy flavor with a subtle tinge of sweetness.<br />
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If you would like to view the recipe for my Sweet and Savory Holiday Ham, you may do so in the archives <a href="http://parsimonioustoperfection.blogspot.com/2015/04/easy-delectable-holiday-ham.html" target="_blank">here</a>.<br />
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<strong><em>Spicy Roast Beef Brioche</em></strong><br />
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For these sandwiches, I also used brioche, but in mini loaf form.<br />
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I sliced the breads,<br />
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added a bit of sriacha mayo to each side of the bread.<br />
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Place slices of aged Swiss on one side of each, set aside.<br />
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In a small saucepan, I sautéed fresh sliced mushrooms in a bit of white truffle oil and a pinch of garlic salt to taste. When the mushrooms are just about done, add the sliced roast beef and cook just until warm. Add the meat and mushroom combination on top of the cheese side of the brioches and place onto a prepared cookie sheet.<br />
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I prepared a cookie sheet by brushing it with a bit of the white truffle oil. Place the sandwiches into a preheated 350 degree oven and toast just until the bread is golden and the cheese is completely melted. These sandwiches are savory with just the right amount of bite! You may eat them by themselves, or of course with au jus. Enjoy!<br />
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If you would like to see these nummy noshes featured I my 2016 Tartan Day Tea, please visit the post on my blog <i>Parsimonious Décor Darling </i><a href="http://fromparsimonioustoperfection.blogspot.com/2016/03/set-your-table-with-flair-spring-tea.html" target="_blank">here</a>.</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com6tag:blogger.com,1999:blog-4108129846010538904.post-61541903908512434062016-02-05T14:18:00.000-08:002016-02-11T17:04:13.018-08:00Easy Decadent Raspberry Dark Chocolate Lovers' Cake<div class="separator" style="clear: both;">
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Hello, friends and lovebirds!</span><br>
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Valentine's Day is a short time away, and if your are pressed for time, this simple and lovely cake is a sweet option.<br>
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I have noticed a trend that naked cakes are all the rage; I think they are simply gorgeous, so I wanted to try my hand at one. The chocolate cake I am sharing today comes from the pages of Miette, a cookbook I recently picked up from a charming little bakery in Solvang.<br>
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If you would like to read more about the trip, you may click <font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://fromparsimonioustoperfection.blogspot.com/2016/01/our-recent-travels-and-wintertime-tea.html" target="_blank" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">here</a>.</font><br>
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I am using their cake as a foundation, with my own variation, as stated below. If you would like to save even more time, you may opt to use a boxed cake and add my variation afterward. <br>
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<strong><em>Miette Double Chocolate Cake:</em></strong><br>
1 1/2 cups (7 1/2 ounces) all-purpose flour<br>
1 1/4 cups (4 1/2 ounces) natural unsweetened cocoa powder<br>
1 1/2 teaspoons baking soda<br>
1/2 teaspoon baking powder<br>
3/4 teaspoon kosher salt<br>
2 ounces 70 percent cacao chocolate, coarsely chopped<br>
1 cup boiling water<br>
1 cup buttermilk<br>
1/2 teaspoon vanilla extract<br>
2 large eggs, at room temperature<br>
1/2 cup vegetable oil<br>
2 1/4 cups (15 ounces) sugar<br>
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Liberally butter two 6-by-3 inch regular or contour cake pans and dust with sifted cocoa powder. Tap out the excess cocoa.<br>
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Preheat the oven to 350 degrees F.<br>
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Sift together the flour, cocoa powder, baking soda, baking powder, and salt into a bowl and set aside.<br>
Put the chocolate in a heatproof bowl and pout the boiling water over it. Whisk until the chocolate is melted. Let the mixture cool for 15 minutes.<br>
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In a separate bowl, whisk together the buttermilk and vanilla. Set aside.<br>
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In the bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on high speed until foamy, about 2 minutes. Reduce the speed to low and slowly pour in the oil, whisking until combined, about 30 seconds. Raise the speed to medium and whisk until fully incorporated, about 30 seconds longer.<br>
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Reduce the speed to low and slowly pour the cooled chocolate mixture into the egg mixture. Slowly pour in the buttermilk and vanilla mixture. Add the sugar and whisk until the batter is smooth and liquid, about 2 minutes.<br>
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Stop the mixer. Remove the bowl and add the sifted dry ingredients and mix until just incorporated, preferably by hand, lifting and folding in from the bottom center. Using a rubber spatula, scape down the sides of the bowl and mix again just briefly by hand. The batter may still look a little lumpy, but stop mixing.<br>
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Pour the batter through a medium-mesh sieve into a large measuring cup or bowl to remove any lumps. Press against the solids in the sieve with a rubber spatula to push through as much batter as possible, then discard the lumps. Divide the batter between the prepared pans. Bake until the tops spring back when lightly pressed and a tester inserted in the centers comes out clean, about 45 minutes.<br>
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Transfer to wire racks and let cool in the pans for about 20 minutes. When the cakes are cooled enough to handle the pans but still a tad warm to the touch, carefully run an offset spatula around the edges of the pan to loosen them, then invert the cakes onto the racks and remove the pans. Let cool for about 20 minutes longer. Wrap the cakes tightly in plastic wrap and refrigerate to ensure the interiors are completely cooled before decorating, at least 1 hour or for up to 3 days. To freeze, wrap tightly in a second layer of plastic and store in the freezer for up to 2 months. <br>
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<strong><em>My Variation:</em></strong><br>
You will need:<br>
1 pint fresh raspberries, rinsed<br>
Raspberry whip<br>
Torani Dark Chocolate Sauce<br>
Red roses for garnish<br>
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For my cake, I used this easy layer cake pan form from Wilton.<br>
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Allow your cake to cool completely before decorating. While the cake is cooling, prepare your raspberry whip.<br>
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<strong><em>Raspberry Whip</em></strong><br>
You will need:<br>
2 cups Cool Whip or other whipped cream<br>
2 tablespoons Torani raspberry flavoring syrup<br>
2-3 tablespoons fresh raspberries from your pint (about 15)<br>
1-2 tablespoons powdered sugar<br>
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In a food processor, process the freshly rinsed raspberries until puréed, and push through a sieve with a rubber spatula to remove any seeds. Do this until you have approximately 2 tablespoons fresh seedless raspberry purée.<br>
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Mix together with the Cool Whip and syrup, plus powdered sugar, and cool until firm.<br>
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I recommend cutting a small layer off of each cake so that they are level when stacked.<br>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">Between each layer of cake, begin by drizzling the complete layer with the dark chocolate.</span></div>
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Next, using a rubber spatula, add a layer of raspberry whip. Smooth with the back of a spoon. Repeat until you are at your top and final layer.<br>
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Add fresh roses and more raspberries.....viola!<br>
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Rustic, lovely....</div>
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rich, and completely decadent. The mellow flavor of the raspberry pairs perfectly with the rich chocolate, and it was truly delicious!</div>
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****Note: All roses are edible, just be sure to remove the white portion of the petal, as it is bitter in taste. It is important that you not eat roses that come from florists, as fertilizers and pesticides may be used in the process of their growth. To err on the side of safety, eat roses from your own garden. </div>
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Have a Happy and Lovely Valentine's Day!</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-2383515502856930542015-12-28T08:21:00.000-08:002015-12-30T09:53:18.941-08:00Simple and Delicious Cheater's Bœuf Bourguignon<div class="separator" style="clear: both;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmLNkvJb7xWEm4Xge5EofdZ-rtCgnNQr-Qwa-i6TA5BqfxC1ZeCqBzHX_bJrYvBPbK8AXs-O4JBy3LgteDKRzeUC0RgLhBcI12Wnyo7H7u_ev4nvV_NVvK4N0OKoew6_GIVFO-cU8wuHR/s640/blogger-image--195937929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRmLNkvJb7xWEm4Xge5EofdZ-rtCgnNQr-Qwa-i6TA5BqfxC1ZeCqBzHX_bJrYvBPbK8AXs-O4JBy3LgteDKRzeUC0RgLhBcI12Wnyo7H7u_ev4nvV_NVvK4N0OKoew6_GIVFO-cU8wuHR/s640/blogger-image--195937929.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Now that the festivities of Christmas are over and the frenzy has dwindled down a bit, I love to take time to relax. If you've been here before, you're keenly aware that during the winter months, my palate craves heavier food. Yum! For our Christmas dinner, I made a beautiful standing rib roast (à la Anne Willan via Martha Stewart), ham (recipe in my archives <a href="http://parsimonioustoperfection.blogspot.com/2015/04/easy-delectable-holiday-ham.html" target="_blank">here</a>), Brussels sprouts, stuffing, Yorkshire pudding, and potatoes. Here is a peek.</div></span></div>
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In today's post, I will share how I turned my leftovers into a wonderful beef stew, or a cheater's version of Boeuf Bourguignon, at least. </div>
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First, all leftover beef was cut away from the bone, cubed, and placed into a pan along with pan drippings and approximately 1- 1 1/2 cups of red wine. Any beef that had been sliced was cut into smaller pieces and placed in the pan as well. I kept this overnight, allowing the flavors to mesh. </div>
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Once I was ready to prepare my dish, in a very large stock pot, I placed any remaining ham, cubed, one whole onion, cut into large pieces, four to five cloves of garlic, sliced, beef bouillon (about 10 cubes of the low sodium version), dash Italian seasoning, onion powder, garlic powder, a pinch of onion salt, and a generous amount of garlic salt and black pepper to taste. Allow all these elements to cook until the onions have wept (are transparent). I added all of the cubed beef and drippings along with two cans of mushroom soup. Continue cooking.</div>
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While boiling, I peeled and cut into six pieces each approximately ten large russet potatoes, and peeled approximately 6-7 large carrots, cut them into pieces about 1 inch long. Add the carrots to the pot and cook until almost done, then add potatoes. Cook until potatoes are fork-tender, and your dish is ready to serve! </div>
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I prefer this wonderful stew over egg noodles.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4sjmowh2UED5LhjNqnRGNUuyDpGD4MJa9W6QNrgQUQU31qzGrLhynN_9tUn60322MzkGTGl0ujnQkckHKlMssnybynmK0wZFGZ_sH_rY2Uh1K_MMWBrBxx5JhHF6snYAKLC7GaH1GiEM/s640/blogger-image-141257539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL4sjmowh2UED5LhjNqnRGNUuyDpGD4MJa9W6QNrgQUQU31qzGrLhynN_9tUn60322MzkGTGl0ujnQkckHKlMssnybynmK0wZFGZ_sH_rY2Uh1K_MMWBrBxx5JhHF6snYAKLC7GaH1GiEM/s640/blogger-image-141257539.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Delish!! I</span><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> call this a cheater's version of Boeuf Bourguignon because most recipes will call for fresh mushroom and herbs, pearl onions, bacon, but I used what I had on-hand. It was just as lovely!</font><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3ySEKpeWTdVJRW2RaRwTWha0T-3bzxjnke0Rm7tOxkxo2g3Bp_tmtOXNxnGD-ZlUHOhdWlE6uApNTr4FikJwER-C9pKTtGmWf7B-Nw74gRe3Nw89eIcNiTHiv_NYbfSuQmolby1SINM-/s640/blogger-image-2131342577.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS3ySEKpeWTdVJRW2RaRwTWha0T-3bzxjnke0Rm7tOxkxo2g3Bp_tmtOXNxnGD-ZlUHOhdWlE6uApNTr4FikJwER-C9pKTtGmWf7B-Nw74gRe3Nw89eIcNiTHiv_NYbfSuQmolby1SINM-/s640/blogger-image-2131342577.jpg"></a></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;">I hope you are enjoying your friends and family this lovely holiday season! </div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div><div class="separator" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; clear: both;"><br></div><div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy this post, please visit the archives! You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, <i><a href="https://www.facebook.com/profile.php?id=100008468768217" target="_blank">Parsimonious Décor Darling</a>. </i>You might like to visit my other blog hubs,</span></div><div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/06606706786166559424" target="_blank">The Marvelous Maison</a>, a lifestyle blog hub and </span></font></div><div class="separator" style="clear: both;"><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/01610319310445798896" target="_blank">Frugal Fab Fashionista</a>, my fashion blog hub. </span></font></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Follow me on <a href="http://www.pinterest.com/frugalandfab/boards/" target="_blank">Pinterest</a>!! Please be sure to kindly follow the board guidelines, as it takes time and effort to find fabulous pins across the Internet and Pinterest! Thank you! </span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both;"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thank you for stopping by! ❤</span></div></div></div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"> </font></div></div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com6tag:blogger.com,1999:blog-4108129846010538904.post-53914341135743213092015-11-20T11:53:00.000-08:002017-06-07T10:44:27.807-07:00Souper Easy Sopa de Albondigas<div class="separator" style="clear: both;">
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I think it's been said here on the blog, I love soup! Just as soon as there is a nip in the air, my family and I love to begin our tradition of enjoying wonderful homemade soups. Today's post features my super-quick-and-easy recipe for one of my absolute favorites, sopa de albondigas.<br />
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If you aren't familiar with this delicious and hearty soup, it is a Mexican soup that combines fresh veggies with the wonderful flavor of meatballs.<br />
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To prepare your soup you will need:</div>
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1 small onion</div>
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4-5 cloves garlic</div>
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4-5 large carrots</div>
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Green, red, yellow, and orange bell peppers</div>
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2-3 stalks celery</div>
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Cilantro</div>
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Onion powder</div>
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Garlic powder</div>
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Black pepper</div>
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Caldo pollo bullion</div>
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Celery salt</div>
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1 can diced lime chili tomatoes </div>
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Meatballs ( <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You may prepare your own in advance, or do as I've done here and use frozen)</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Begin by rinsing all of your vegetables; peel and slice carrots, set aside.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">In a large stock pot, combine to taste onion powder, garlic powder, pepper, and celery salt. I guesstimate approximately 2-3 teaspoons of each except for the celery salt. I am heavy-handed with my celery salt, but you may edit to your liking. Add your tomatoes to the water as well. Add approximately 2 tablespoons Caldo. </span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chop onions,</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">slice garlic,</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">chop celery,</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MgfZpqHwYhpKC_zOJLKkmVgwWJOhsxUbvxtJZyzjbz1nvqdKdXpNj4iflzA4CAfUSTgNpjPY5CXJB-q4KSf-ZKH1Zm1_oOsW_gDJPvHfD319hMOyVl_IDeCIaH9Vs4ssi8Y-c341eFpS/s640/blogger-image-1496091475.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0MgfZpqHwYhpKC_zOJLKkmVgwWJOhsxUbvxtJZyzjbz1nvqdKdXpNj4iflzA4CAfUSTgNpjPY5CXJB-q4KSf-ZKH1Zm1_oOsW_gDJPvHfD319hMOyVl_IDeCIaH9Vs4ssi8Y-c341eFpS/s640/blogger-image-1496091475.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">hull and slice peppers...and add all these elements to the water along with your trimmed cilantro.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUCLUza9NdTNDEkMpJJKegV5MA313f2kmJIpajUPRsfuDIkIJxOE1iAKw9wkPTEScqWRH5qqIEvU6AuMGIjg5HhhqiPTqVzWKWVH04bSxtuz6BA9bMXVvtE5yOfnc9bjFE_qp6SMbMueZ/s640/blogger-image-901431058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIUCLUza9NdTNDEkMpJJKegV5MA313f2kmJIpajUPRsfuDIkIJxOE1iAKw9wkPTEScqWRH5qqIEvU6AuMGIjg5HhhqiPTqVzWKWVH04bSxtuz6BA9bMXVvtE5yOfnc9bjFE_qp6SMbMueZ/s640/blogger-image-901431058.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Bring to a rapid boil.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQMcL3NkCiTzrnn5IEtNWVeMw9xis1lY2eQtz4M7fLDwrb9j9bWzzfIruvcoAiKoUyEe5ERwKzvwc9k2Ep-TFHI8aac-txW8d3u-ay7WK4AxjUKrKwfkc5bJQmaRi_GU_rApwIy-CMpA7/s640/blogger-image-1464298190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsQMcL3NkCiTzrnn5IEtNWVeMw9xis1lY2eQtz4M7fLDwrb9j9bWzzfIruvcoAiKoUyEe5ERwKzvwc9k2Ep-TFHI8aac-txW8d3u-ay7WK4AxjUKrKwfkc5bJQmaRi_GU_rApwIy-CMpA7/s640/blogger-image-1464298190.jpg" /></a></div>
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When the onions are almost transparent, and the celery is firm but not yet cooked through, add your sliced carrots and meatballs. Continue to cook approximately 5-7 minutes until the carrots are fork-tender, and your meatballs are heated through.</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Isn't this lovely? A peek at all of the wonderful elements.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBGtdseRZO0xd7mBSxOMzIkcl7f7PIAGLwode0WbQ8c7fGvsF1MtTMBgNARNzZpPTzDn7rFfmtOK9f7_1MKeVwyTAL5gEPelkkL2Di-Vm-NxEcx9eAEWuN4hwr0zkCxSIQsTG2uhYdTTP/s640/blogger-image--641628768.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmBGtdseRZO0xd7mBSxOMzIkcl7f7PIAGLwode0WbQ8c7fGvsF1MtTMBgNARNzZpPTzDn7rFfmtOK9f7_1MKeVwyTAL5gEPelkkL2Di-Vm-NxEcx9eAEWuN4hwr0zkCxSIQsTG2uhYdTTP/s640/blogger-image--641628768.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Serve this wonderful soup with sliced avacado</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-49cIF7XGpjOpjQKqgUg4ftXOpkLq3RIEJZ_3YsULg9zEZz3hZ4JK1QZShYHha44ZxeN0VpnYDNKvTzNzukJ9DdFjzpx6ubnMP7yg_MTmAR7D-OMKS8BHgO95my2dEB5fHrNEkupPP_U/s640/blogger-image-230181887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha-49cIF7XGpjOpjQKqgUg4ftXOpkLq3RIEJZ_3YsULg9zEZz3hZ4JK1QZShYHha44ZxeN0VpnYDNKvTzNzukJ9DdFjzpx6ubnMP7yg_MTmAR7D-OMKS8BHgO95my2dEB5fHrNEkupPP_U/s640/blogger-image-230181887.jpg" /></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">topped with a sprig of fresh cilantro. Enjoy with warm tortillas! Muy delicioso! </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kNn1LCX8D0Fge_R_mkeXwG6HpfmewqJVV0Jzm8PneGoz1d_twrn_DDuuGrDXAlYvuaG_XX5kpBQ50ufzTHaToLT2Emqh6e60M2Vy17CyrQ5bg9c_mGRMeGU26RYezIid8CHoNUB2hyge/s640/blogger-image-300182954.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5kNn1LCX8D0Fge_R_mkeXwG6HpfmewqJVV0Jzm8PneGoz1d_twrn_DDuuGrDXAlYvuaG_XX5kpBQ50ufzTHaToLT2Emqh6e60M2Vy17CyrQ5bg9c_mGRMeGU26RYezIid8CHoNUB2hyge/s640/blogger-image-300182954.jpg" /></a></div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-71894225034203876622015-10-27T21:44:00.000-07:002015-10-30T23:40:48.645-07:00Creepy Halloween TreatsHalloween is such a fun time of year. It's a time for children and adults alike to indulge in a bit of wicked whimsy...and that also means frightful feasts! I am a huge fan of candy melts because they are so versatile and easy to use! Today I am sharing three simple no-brainer candy ideas that will definitely help your Halloween festivities go off without a hitch. I hope you enjoy the post! For each of these treats, I used Wilton microwaveable candy melts (I have not been paid to endorse them).<br />
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<strong><em>Creepy Spidey Candies</em></strong><br />
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<strong><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqweSDegnQLONXLxQgx8pfiaLIiGLhagqztI7wsFnNePNTbQtXoTUnLRWV3MEhkRF2PJlsxuVe8Nh27KvfZDiBiH2taJ0f_HqRi_6RVceg_G__eiN2Bb8w-elcz235xIdIlAq51fRjpofH/s640/blogger-image-279943222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqweSDegnQLONXLxQgx8pfiaLIiGLhagqztI7wsFnNePNTbQtXoTUnLRWV3MEhkRF2PJlsxuVe8Nh27KvfZDiBiH2taJ0f_HqRi_6RVceg_G__eiN2Bb8w-elcz235xIdIlAq51fRjpofH/s640/blogger-image-279943222.jpg" /></a></em></strong></div>
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To make these candies, I started with a mold I found last year at <em>The 99¢ Store</em>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXf8PQhz86VaaL4jstsXhatvbWyn5lZ34PAJ2mJbly01ehhZdnPJrPA9DSy5m11zQqlrIOmOUbhhMWR1OSn2Ou5RiAUk-1dp0vz4pzMPELY1NYe0ZxMs2FaH7HRuW2GZzFsmavxiGucIQ/s640/blogger-image--1943404173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXf8PQhz86VaaL4jstsXhatvbWyn5lZ34PAJ2mJbly01ehhZdnPJrPA9DSy5m11zQqlrIOmOUbhhMWR1OSn2Ou5RiAUk-1dp0vz4pzMPELY1NYe0ZxMs2FaH7HRuW2GZzFsmavxiGucIQ/s640/blogger-image--1943404173.jpg" /></a></div>
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I loved the detail!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNdw4RWwwmrbQ5PjJwWV8ukZFKnC4ceNLBoleq9UrlI7O4NPl4hQx1IxyPimUgq4RJCezpdsIcsyQCr8YBpLJWKxmYUCKzwyF2aniGYbL3Ro6pbVp131bYbijsxPMK8UMsL6aXPmrg_Vb/s640/blogger-image-1476042558.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPNdw4RWwwmrbQ5PjJwWV8ukZFKnC4ceNLBoleq9UrlI7O4NPl4hQx1IxyPimUgq4RJCezpdsIcsyQCr8YBpLJWKxmYUCKzwyF2aniGYbL3Ro6pbVp131bYbijsxPMK8UMsL6aXPmrg_Vb/s640/blogger-image-1476042558.jpg" /></a></div>
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Begin by filling your molds with melted candy just until the spider portion is filled. Place in refrigerator to cool, approximately 10 minutes. I used black candy melts, but you can really do these in any color! Another option is to make only the bottoms of the spiders red, you would fill that portion first with red candy melts, allow to cool, then add the black.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUloBagu6sxzrBhyphenhyphensnDyScdxlKkMTHVp-cbaT3GuSrCM_QCuxvmuXOM8Xe6fkAr5LZZXPhPDIyl63jNi0nsINoT9FhBFHwhwr1EtHcU2LIyXg28eCmY-xPsGJ0suCN-Ob4wFTE1R-6vLR/s640/blogger-image-1725198563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMUloBagu6sxzrBhyphenhyphensnDyScdxlKkMTHVp-cbaT3GuSrCM_QCuxvmuXOM8Xe6fkAr5LZZXPhPDIyl63jNi0nsINoT9FhBFHwhwr1EtHcU2LIyXg28eCmY-xPsGJ0suCN-Ob4wFTE1R-6vLR/s640/blogger-image-1725198563.jpg" /></a></div>
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After my spiders cooled, I filled the molds with white candy melts. Place in refrigerator and allow to cool.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIgBhAeOmPKb3XIhIBUKLXXGgNhRTcKu-9elXE9WsXi2Xo9Fws-wP0CJrfJH68G47fSqXtRwwXn3rwSYKAY5EI5WwvgHC-aKenBs_wVLFw5Ihebo8cXxyQlOMQVE7DzLyRB8oN-URzrlb/s640/blogger-image--1335255141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIgBhAeOmPKb3XIhIBUKLXXGgNhRTcKu-9elXE9WsXi2Xo9Fws-wP0CJrfJH68G47fSqXtRwwXn3rwSYKAY5EI5WwvgHC-aKenBs_wVLFw5Ihebo8cXxyQlOMQVE7DzLyRB8oN-URzrlb/s640/blogger-image--1335255141.jpg" /></a></div>
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All set! Just carefully remove from the molds. Easy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEOVvBDl-OY68fsGsOhUb7NFLglFtQ2eYU6TjldmScpEUUSbwSV3VncBfleCi1hImSWShPEvAJlxVAsiDCCQ4Z6P2F8Xwa6pmsegVbYZnA66NhWRcUcYwc6c29-3gnHYLRP0Cvo5MUKPa/s640/blogger-image-2098355951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuEOVvBDl-OY68fsGsOhUb7NFLglFtQ2eYU6TjldmScpEUUSbwSV3VncBfleCi1hImSWShPEvAJlxVAsiDCCQ4Z6P2F8Xwa6pmsegVbYZnA66NhWRcUcYwc6c29-3gnHYLRP0Cvo5MUKPa/s640/blogger-image-2098355951.jpg" /></a></div>
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Another option to consider is adding a mini marshmallow just before adding the white chocolate. Yum!<br />
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<strong><em>Spooky Skull Candies</em></strong><br />
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<strong><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZwFMZ4jQ92zobGBzO2k7CpHjTbi-HhtIc-KfLZnqcIjgN-o9uE9VO-QPEbh-6HJcEbf9dl_OY7YMYTEcfhX0HhnKLxeva9_auAAA6E1kJvTraZcECUQIEnzeijYINtCq1TCiHso4oAhY/s640/blogger-image--33405743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZwFMZ4jQ92zobGBzO2k7CpHjTbi-HhtIc-KfLZnqcIjgN-o9uE9VO-QPEbh-6HJcEbf9dl_OY7YMYTEcfhX0HhnKLxeva9_auAAA6E1kJvTraZcECUQIEnzeijYINtCq1TCiHso4oAhY/s640/blogger-image--33405743.jpg" /></a></em></strong></div>
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These candies took a little more patience to make. I began again with another mold I found at <em>The 99¢ Store</em>.<br />
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To make the eyes of the little skulls, I used a toothpick. Roll the toothpick in the melted chocolate until an ample amount is on the toothpick. Allow any excess to drip off. Carefully spread the chocolate onto the eye areas by gently tapping the toothpick so the chocolate comes down the pic.<br />
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Allow to cool. Once cool, pour melted white candy into the mold and again allow to cool. For a more macabre effect, you can use red candy melts for the eyes!<br />
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<strong><em>Creepy Marshmallow Brain Pops</em></strong><br />
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<strong><em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBsgPydFUojHQKX_ls9ldnbwTYgsJEV7QETOqPEeoqR7n1fuKhnLujoUE2UlcYavZlqzWULaYKdlkRlGotq30-g2UMOWwzyB-pzESIqpphyphenhyphenp8zNE1wWaz-1b3WgZJn8_2k1zEvLBxT-28/s640/blogger-image-1618056274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBsgPydFUojHQKX_ls9ldnbwTYgsJEV7QETOqPEeoqR7n1fuKhnLujoUE2UlcYavZlqzWULaYKdlkRlGotq30-g2UMOWwzyB-pzESIqpphyphenhyphenp8zNE1wWaz-1b3WgZJn8_2k1zEvLBxT-28/s640/blogger-image-1618056274.jpg" /></a></em></strong></div>
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Upon the suggestion of my kiddos, I bought this mold a while ago really as a gag gift for my husband who knows a few neurosurgeons. I believe its original intent was for ice (note the words brain freeze, ha, ha, ha), but it worked perfectly for my creepy candy melt marshmallow pops.<br />
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To obtain the perfect peachy-pink color, I mixed melted pink and white candy melts<br />
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and folded in a little bit of orange food coloring.<br />
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I filled the molds semi-full and a bit around the sides of each mold.<br />
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Extra-large marshmallows were cut in half<br />
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and placed sticky-side down (cleaner that way, and better handling).<br />
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I filled each mold completely up and placed into the refrigerator for just a few moments, but not long enough to completely set.<br />
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When the chocolate is semi-cool and not yet set, gently push in cake pop sticks. Place into the refrigerator and allow to completely cool.<br />
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Voilà!<br />
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My kiddos helped me out with this project, and they gave me some great ideas. If you would like to up the gross-out ante, serve these with red raspberry sauce....and you can also add a dollop of red raspberry right after the marshmallow before you add the final bit of chocolate (but in this case I would put the sticky side up so the raspberry adheres to the marshmallow). I'll bet your guests will be surprised!! <br />
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To see these featured in my spooky Halloween vignette, you may visit the post on my blog <em>Parsimonious Décor Darling </em><a href="http://fromparsimonioustoperfection.blogspot.com/2015/10/last-minute-halloween-ideas.html#.VjReMVOFOM_" target="_blank">here</a>.<br />
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Have a Happy Halloween!!<br />
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<br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-8044541557243948982015-10-10T17:33:00.000-07:002015-10-15T14:59:30.155-07:00Festive Fall Maple Almond Sugar Cookies<div class="separator" style="clear: both;">
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One of the easiest cookies to make is definitely the rolled sugar cookie. Fabulously versatile, these cookies can be dressed up so many ways! In honor of the Autumn season, today I am sharing my sugar cookie recipe infused with the lovely flavors of Fall. <br />
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Ingredient list: </div>
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1 cup sugar</div>
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1 cup margarine, softened</div>
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3 tablespoons milk</div>
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1/2 teaspoon vanilla</div>
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1/4 teaspoon almond extract</div>
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1 egg</div>
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3 cups all purpose flour</div>
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1 1/2 teaspoons baking powder</div>
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1/2 teaspoon salt</div>
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Food coloring</div>
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Maple cream cheese frosting</div>
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In a large bowl, combine 1 cup sugar, softened margarine, milk, vanilla, almond, and egg; blend well. Stir in flour, baking powder, and salt; mix well. Cover with plastic wrap; refrigerate 1 hour for easier handling.<br />
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Heat oven to 400 degrees F. Set aside approximately 1 cup each of dough, one cup for each color you would like to make. Keep remaining dough refrigerated until ready to use.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">On a lightly floured surface roll out dough 1/3 of dough at a time to 1/8-inch thickness.</span><br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"> </span>Cut with a floured cookie cutter. Place 1 inch apart onto an ungreased cookie sheet.</div>
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Bake at 400 degrees F for 5-9 minutes or until edges are light brown. Immediately remove from cookie sheets and onto cookie rack for cooling. Cool completely.</div>
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Drip a small amount of food coloring into each of your separated dough ball reserves.</div>
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It is messy, so to avoid coloring your hands, I recommend first working the color into the dough with a spoon,</div>
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then enclosing it in waxed paper again working the color into the dough until most of the color is absorbed, at which point it is safe to handle with the bare hands.</div>
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Repeat the same rolling process as before. I liked the way the dough came out a bit marbled here for dimension, but you can mix thoroughly if you prefer.<br />
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Cut your colored dough into leaf shapes. Your kiddos will enjoy this part!</div>
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If you prefer, use a gentle, steady hand to imprint the veining of the leaves into your dough using the spring of the cutter. Just be sure not to penetrate all the way through the dough when you do so. You have the option of baking the leaves separately or at the same time as your foundation cookie. If you would like to serve these cookies plain, bake all at once and dust with sugar when complete.</div>
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I wanted to infuse my cookies with some Fall flavor and to do that, I frosted my cookies with maple frosting. <br />
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<strong><em>Maple Frosting</em></strong><br />
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To make maple frosting, simply add maple extract to cream cheese frosting, approximately 1-1 1/2 teaspoons per each 12 ounces of frosting. You may opt to make your own cream cheese frosting from scratch, or if you are in a pinch, do as I did....take the easy way out and use store-bought. ;)<br />
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Fold the maple flavoring in and mix thoroughly. Simple!<br />
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<em><strong>Options, options, options!!</strong></em> <br />
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There are so many lovely ways to decorate and serve these!<br />
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In addition to dusting with sugar, you can simply frost them,<br />
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frost and sprinkle with cinnamon,<br />
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frost and add slivered almonds,<br />
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frost and add a leaf cookie,<br />
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or more,<br />
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or frost and drizzle with chocolate syrup.<br />
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I used a wonderfully rich dark chocolate for these cookies made by Torani. Yummm!<br />
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The addition of almond and maple to standard sugar cookies definitely adds the flavor of Fall! To see these cookies featured in my Autumnal Tea Al Fresco, you may visit the post on my blog <em>Parsimonious Décor Darling</em> by clicking <a href="http://fromparsimonioustoperfection.blogspot.com/2015/10/set-your-table-with-flair-autumnal.html#.Vh6IF1OFOM8" target="_blank">here</a>.<br />
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What are your favorite flavors of the season?</div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy this post, please visit the archives! You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, <i><a href="https://www.facebook.com/profile.php?id=100008468768217" target="_blank">Parsimonious Décor Darling</a>. </i>You might like to visit my other blog hubs,</span></div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-77326930773075534832015-05-28T06:24:00.000-07:002017-06-11T11:38:51.229-07:00Elements of an All-American Feast<div class="separator" style="clear: both; text-align: center;">
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Our nation's independence is a time for great celebration, and for most, that means a BBQ outdoors with family and friends. The following recipes are staples in my home, and when combined, make for a fun feast of traditional American fare.<br />
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<strong><em>Quick, Delicious Chili</em></strong><br />
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I have distinct memories of my mother waking up in the wee hours of the morning so she could begin soaking fresh pinto beans every time she would make her homemade chili. Great stuff! I am certainly a product of a generation who wants things faster and easier, so here is my take on chili....lickety-split!<br />
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<em><u>Ingredient List</u></em><br />
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Four large cans kidney beans (1 lb, 11 oz)<br />
For each can of kidney beans, one small can of stewed tomatoes (14.5n oz size)<br />
1 pound ground turkey, hamburger, or bison (which was what I used)<br />
Garlic powder<br />
Onion powder<br />
Garlic salt<br />
Chili powder<br />
Seasoned salt<br />
Black pepper<br />
Table salt<br />
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Begin by seasoning your ground meat with the garlic powder, onion powder, seasoned salt, and pepper. Brown your meat in a small skillet until cooked, drain; set aside.<br />
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Combine all canned goods, and chop the stewed tomatoes. Add approximately 1 teaspoon each of garlic salt, table salt, chili powder, onion powder, and garlic powder (or to taste). Add prepared meat. Cook altogether on a medium simmer until the beans are tender and all the flavors fuse together.<br />
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Serve with shredded cheddar or shredded Colby Jack cheese.<br />
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<strong><em>Savory Spicy BBQ Corn</em></strong><br />
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<em><u>Ingredient List</u></em><br />
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White corn, shucked and rinsed<br />
Unsalted butter<br />
Garlic salt<br />
Chili powder<br />
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In a large stock pot, cook your corn until almost tender, approximately 10 minutes. Allow to cool. On a flat surface, lay a sheet of aluminum foil, one for each ear of corn.<br />
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Rub corn with the unsalted butter.<br />
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Sprinkle generously with garlic salt and chili powder.<br />
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Wrap each ear of corn and BBQ over the grill until hot again, approximately 10-15 minutes.<br />
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<strong><em>Simple Potato Salad</em></strong><br />
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I am very finicky when it comes to potato salad, and I like a much cleaner, simpler flavor for mine. If you are like me, you may also enjoy this very simple recipe.<br />
<em><u>Ingredient List</u></em><br />
10 russet or large potatoes<br />
1 small onion, finely chopped<br />
Approximately 1 cup mayonnaise<br />
6 hard-boiled eggs, cubed<br />
Approximately 3-6 tablespoons yellow mustard<br />
Salt<br />
Paprika for garnish<br />
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Peel and boil your potatoes until cooked, but not to where they are a mashed-potato consistency. They should be a bit chunkier and firmer. Mix all the ingredients together, reserving the paprika. Add salt to your liking. When all of the ingredients are combined, sprinkle over the top of the salad with paprika. <br />
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<em><strong>Savory BBQ Chicken</strong></em><br />
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Begin this recipe with my universal meat marinade. You can find that recipe in the archives <a href="http://parsimonioustoperfection.blogspot.com/2013/07/easy-peasy-universal-meat-marinade.html" target="_blank">here</a>.<br />
Prepare your meat either overnight or at least 30 minutes in advance. <br />
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Savory BBQ Sauce:<br />
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Combine altogether......<br />
1 1/2 cups ketchup<br />
1/4 cup brown sugar<br />
Approximately 5 tablespoons honey<br />
2 teaspoon brown or Dijon mustard<br />
1/4 cup red wine vinegar<br />
2 tablespoons Worcestershire sauce<br />
1 teaspoon liquid smoke flavoring<br />
1/2 teaspoon salt<br />
1/4 teaspoon black pepper<br />
1/4 teaspoon garlic powder<br />
dash tabasco<br />
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Once your meat is thoroughly cooked, brush with the sauce. Cook approximately five minutes more.<br />
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<strong><em>Delectable BBQ Burgers</em></strong><br />
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This trick I learned from my uncle makes burgers not only have a wonderful flavor, but they practically melt in your mouth. Prior to cooking, add a bit of barbecue sauce, mustard, ketchup, and A-1 and/or Worcestershire Sauce along with your seasonings to the meat and mix thoroughly. Use approximately one-half tablespoon of each per one pound of ground beef. Serve your burgers on King's Hawaiian buns. Yummy!<br />
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To see these recipes featured in my 2015 Independence Day Celebration, you may visit the post on my other blog, <em>Parsimonious Décor Darling </em>by clicking <a href="http://fromparsimonioustoperfection.blogspot.com/2015/05/set-your-table-with-flair-pure.html" target="_blank">here</a>.<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy this post, please visit the archives! You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, <i><a href="https://www.facebook.com/profile.php?id=100008468768217" target="_blank">Parsimonious Décor Darling</a>. </i>You might like to visit my other blog hubs,</span></div>
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<strong><em></em></strong><br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com4tag:blogger.com,1999:blog-4108129846010538904.post-54711764147314526752015-05-07T14:59:00.002-07:002017-06-05T10:29:26.793-07:00Apple Blackberry Soufflés<div class="separator" style="clear: both;">
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Aaaah, soufflé! Light, airy, and wonderful, the soufflé is a welcome guest at any table. Immediately following the original recipe on this post is my own adaptation from Roger Verge's <em>Entertaining in the French Style</em>. The book, which was originally published in 1986, features 120 wonderful recipes from the chef and founder of three-star Michelin <em>Moulin de Mougins</em>. I hope you enjoy!</div>
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<em>Original Recipe:</em></div>
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<em>Le Soufflé Léger au Reinettes (light apple soufflés)</em></div>
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Time required: 20 minutes advance preparation</div>
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30 minutes preparation and cooking just before serving</div>
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Difficulty: Moderately Difficult</div>
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Cost: Inexpensive</div>
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<em>Ingredients:</em></div>
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4 firm, tart apples, such as Granny Smith</div>
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1 tablespoon water</div>
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1/2 cup plus 2 tablespoons superfine sugar</div>
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4 tablespoons unsalted butter</div>
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12 eggs, at room temperature</div>
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1/4 cup plus 2 tablespoons Calvados or other apple brandy *</div>
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<em>Utensils:</em></div>
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<em> </em>Medium saucepan with cover</div>
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Medium skillet</div>
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Whisk</div>
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6 individual soufflé molds</div>
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Baking sheet</div>
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2 mixing bowls</div>
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Rubber spatula</div>
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Paring knife</div>
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Cutting board</div>
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Wooden spoon</div>
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<em>Preparation:</em></div>
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<em>***The apples and soufflé molds can be prepared several hours in advance if you prefer.</em></div>
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Peel and core the apples. Cut 2 apples into quarters and place in a medium saucepan with the water and 2 tablespoons of the sugar. Cover and cook until the apples begin to break down, stirring with a wooden spoon to produce a compote-like mixture. Remove from the heat and set aside to cool. </div>
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Cut the remaining apples into 1/4-inch cubes. </div>
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Melt 2 tablespoons of the butter in a medium skillet. When the butter starts to foam, add the diced apples and sauté over high heat for 3 to 4 minutes. Set aside to cool.</div>
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Soften the remaining 2 tablespoons butter and use it to coat the inside of the soufflé molds. Pout the 1/4 cup sugar into the first mold and rotate to distribute the sugar over all of the inside surfaces of the mold. Shake out the excess sugar into the second mold, and continue in this manner until all the molds are dusted with sugar. Place the soufflé molds on a baking sheet, making sure they are well spaced and not touching each other, chill.</div>
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***Twenty-five minutes before serving dessert, preheat the oven to 400 degrees F. </div>
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Separate the egg whites from the yolks, being careful to leave no trace of the yolk in the whites, and place in 2 separate mixing bowls. Make sure your eggs are room temperature. The eggs should not be cold, or the whites won't beat well.</div>
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Add the remaining 1/4 cup sugar to the yolks and whisk for about 5 minutes, until light and fluffy. Whisk in the compote and Calvados, blending well. Gently fold in the diced apples.</div>
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Beat the egg whites, at first slowly, then rapidly, until stiff.</div>
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Fold one-third of the egg whites into the apple mixture with a rubber spatula. Gently fold in the remaining egg whites, being careful not to deflate the whites. </div>
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Divide the mixture among the 6 prepared soufflé molds, letting it spill over the rims slightly. Run your thumb around the rim of each mold to clean it.</div>
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Place the soufflés in the preheated oven. Bake for 3 to 4 minutes; reduce the oven to 300 degrees F. Continue to bake for 17 minutes longer, and, by all means, do not open the oven!</div>
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Remove the soufflés from the oven and place one on each of 6 dessert plated lined with paper doilies or folded linen napkins. Serve immediately.</div>
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*The Calvados in this apple soufflé recipe can be replaced by a pinch of cinnamon.</div>
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<em>My Variation:</em></div>
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First, I halved all of the ingredients. It made enough for 4 soufflés, and then some!</div>
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Instead of apple brandy, I used blackberry.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIrcXuSz6bbXplnfa54D1rOy3cfa1Rgn4ckhQETzlU0hpjUE8In3ONujR0FvA7HT4Sp4LrkybRjdb6lWa7kPmMBRye2Ww63JpwphR1uec-2Mj3y-Fhog5EDFjAYVFy_i-csqXas59hGEI/s640/blogger-image--1784652715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIrcXuSz6bbXplnfa54D1rOy3cfa1Rgn4ckhQETzlU0hpjUE8In3ONujR0FvA7HT4Sp4LrkybRjdb6lWa7kPmMBRye2Ww63JpwphR1uec-2Mj3y-Fhog5EDFjAYVFy_i-csqXas59hGEI/s400/blogger-image--1784652715.jpg" width="123" /></a></div>
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While baking, the individual soufflé molds were placed in a larger baking pan with 1 inch water in it (a tip from my eldest, who is in culinary school).</div>
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After the baking was complete, I dusted each soufflé with sugar and topped them with warm blackberry pie filling.</div>
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These turned out quite lovely, with a very light and wonderful flavor perfect for any brunch!</div>
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To see these included along with my 2015 Mother's Day table set for tea, you my visit the post on my blog <i>Parsimonious Décor Darling by clicking </i><a href="http://fromparsimonioustoperfection.blogspot.com/2015/05/set-your-table-with-flair-something-old.html#.VU95LSwtE5s" target="_blank">here</a>.</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com4tag:blogger.com,1999:blog-4108129846010538904.post-28455277286578994052015-05-07T08:12:00.000-07:002015-05-10T08:29:39.000-07:00Easy Spinach and Sausage Quiche<div class="separator" style="clear: both;">
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With Mother's Day impending, my brain starts turning and churning to think up ideas for the special occasion. Sometimes, recipes that are tried-and-true are the best ones! This quiche is savory and delicious; it is also so easy to make!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNYKLyuYpBCnb_kynRuuWq9AdozrogLxlOW2K2GxtmVB03Q0RAVPhkGn-NDiJk0TJdJzG-5005nWqw1PSuo7d2ZxZ3iDuaU4KuAEi9WGO8fWZOMBuAGqloqX1KGVQBbVbmM3it6VT-uqt/s640/blogger-image--1372538546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNYKLyuYpBCnb_kynRuuWq9AdozrogLxlOW2K2GxtmVB03Q0RAVPhkGn-NDiJk0TJdJzG-5005nWqw1PSuo7d2ZxZ3iDuaU4KuAEi9WGO8fWZOMBuAGqloqX1KGVQBbVbmM3it6VT-uqt/s640/blogger-image--1372538546.jpg" /></a></div>
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You will need:</div>
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Two 6X6 baking pans</div>
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1 cup coarsely chopped spinach</div>
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1 clove garlic, chopped</div>
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1/4 cup chopped onion</div>
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1/2 cup heavy cream</div>
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4 extra large eggs</div>
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1-2 tablespoons unsalted butter</div>
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1/4 cup lil' smokies sausages, chopped and cooked</div>
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1/2 teaspoon garlic salt, divided </div>
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1/4 teaspoon white pepper</div>
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1/2 cup shredded parmesan cheese, plus extra 2 tablespoons</div>
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1/4 teaspoon black pepper</div>
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Begin by buttering your pans. Set aside.</div>
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Chop all of your ingredients.</div>
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In a small saucepan, sauté the onion and garlic on medium heat with the 1 tablespoon of the butter, 1/4 teaspoon garlic salt, and 1/4 teaspoon white pepper until the onions are almost transparent. Add your chopped sausage and cook until warm.</div>
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Layer your baking pans with alternating parmesan,</div>
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spinach,<br />
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and cooked meat mixture. Repeat until all ingredients are used.<br />
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In a mixing bowl, beat eggs, heavy cream, 1/4 garlic salt, and 1/4 teaspoon black pepper. Pour into your pans over the layered mixture, and add to each 1 tablespoon of shredded parmesan. Bake for 40-50 minutes in a preheated 350 degree F oven, or until the center is set. Serve, and enjoy!</div>
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To view these quiches featured along with my Mother's Day 2015 tablescape set for tea, you may visit the post on my other blog <em>Parsimonious Décor Darling</em> by clicking <a href="http://fromparsimonioustoperfection.blogspot.com/2015/05/set-your-table-with-flair-something-old.html#.VU95LSwtE5s" target="_blank">here</a>.</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-65201877495519986972015-04-05T03:27:00.000-07:002015-04-18T14:25:57.854-07:00Easy, Delectable Holiday Ham<div class="separator" style="clear: both;">
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A staple at my house for Easter and Christmas Dinner is a wonderful holiday ham. Each year, we purchase a ham to be roasted, glazed, topped with pineapple, and served as part of our feast. This past Easter, I roasted my ham in Sunny Delight and omitted the pineapple. It was one of the best hams I've ever prepared and it was a definite hit! Sweet, savory goodness. I will be sharing the recipe with you today. I hope you enjoy!<br />
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You will need:<br />
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A large covered roasting pan<br />
Whole cloves<br />
Black pepper<br />
Sunny Delight or orange juice<br />
Honey Mustard Glaze<br />
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<strong><em>Honey Mustard Glaze</em></strong><br />
Yellow mustard<br />
Honey<br />
Brown sugar<br />
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Preheat oven to 300 degrees. I began this year with a pre-cooked ham. You can use a raw ham as well, but I found this year using pre-cooked cuts time and makes my life so much easier, especially if you are pressed for time. Make sure your ham is thawed completely. Place ham into a large roasting pan you have sprinkled with black pepper. <br />
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Gently push cloves into the skin of the ham. You may also choose at this time to score the meat in a lattice pattern with a very sharp knife. Pour orange juice over the ham, approximately six to eight cups. Pepper the skin of the ham.<br />
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Place into oven and roast approximately one to one and one half hour, until ham is almost completely cooked. While roasting, I am sure to open the pan from time to time and baste the meat with the juice in the bottom of the pan. To do so, use a standard turkey baster.<br />
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While your ham is roasting, prepare your glaze. Combine equal parts honey, yellow mustard, and brown sugar. The amount you need is contingent upon the size of your ham. Ours was a medium-sized, so I used approximately 2-3 tablespoons of each. Mix altogether until well blended. <br />
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When your meat is just about finished, use the baster to remove a good portion of the roasting drippings. Leave approximately one inch to two inches in the pan. Pour the glaze over the ham. Increase the oven heat to 350 degrees. Roast uncovered for approximately 30-45 minutes, and do not baste at this point.<br />
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Plate your beautiful ham on a platter of cabbage (savoy is the prettiest, but you can also use regular cabbage as I've done here),<br />
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Enjoy!!!<br />
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<br />Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com4tag:blogger.com,1999:blog-4108129846010538904.post-19938789370224736222015-03-17T09:03:00.000-07:002015-03-17T11:10:50.699-07:00Simple Irish Mocha<div>
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Are you a coffee lover? Goodness knows I am. In honor of Saint Patrick's Day, today I am sharing a very easy and simple recipe for Irish Mocha Crèmes. I hope you enjoy the post!</div>
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Kerig brewed mocha (I used Café Escapes), one brew for each serving<br />
Chocolate Syrup<br />
Crème de Menthe liqueur <br />
Sugar<br />
Green whipped cream for garnish<br />
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For green whipped cream:<br />
Cool whip whipped cream<br />
Green food color<br />
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<b><em>Green Whipped Cream</em>:</b><br />
Begin by making your green whipped cream. It is very simple. In a small bowl, spoon an ample amount of whipped cream, enough for each mocha you intend to prepare.<br />
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Drip green food coloring into the whipped cream.<br />
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Begin with a small amount and add more as needed. It is always easier to add more than take away.<br />
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mix the two together,<br />
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until completely blended. Cover with saran wrap and place into refrigerator until ready to use.<br />
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<br />
<b><em>Mocha</em>:</b><br />
Brew your Kerig mochas in individual cups. To each cup, add 1 tablespoon chocolate syrup, 1/2 teaspoon crème de menthe, and 1 teaspoon sugar. Mix altogether, and garnish with your prepared green whipped cream.<br />
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Enjoy!<br />
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-2495460474668342972015-03-15T02:01:00.001-07:002015-03-15T14:45:15.156-07:00Lickety-Split Tuna Casserole<div class="separator" style="clear: both;">
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As a child growing up, certain dishes sounded repulsive to my undeveloped ears. The word "cheesecake" would evoke images of melted cheddar cheese oozing over the side of a pie crust. Not nice! It took me until I was married to be courageous enough to try it, and I immediately felt like I had been missing out my whole life. Another dish, "tuna casserole" sounded repugnant until I tried it. Creamy, hearty, and really delicious. Thank goodness the palate develops with maturity! This recipe is super quick and easy; perfect if you are observing lent, and this dish is stick-to-your-ribs fare that will have your family begging for more.<br />
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Ingredient List:<br />
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Two boxes of instant parmesan noodles<br />
One twelve ounce can of all-white albacore tuna (in water, NEVER oil)<br />
Approximately two cups frozen sweet or snow peas<br />
3/4 cup milk, divided<br />
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1/2 teaspoon salt<br />
Two tablespoons butter<br />
One cup crushed saltine crackers or croutons</div>
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1 cup grated Parmesan, divided</div>
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Fresh cracked black pepper<br />
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Open tuna, drain. Set aside. </span>Cook noodles according to package directions. Add frozen peas, tuna, and 1/4 cup of milk to pan and cook until peas are heated. In a large casserole, combine 1/2 cup Parmesan, butter, salt, remaining milk, and noodle mixture. Mix altogether. </div>
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When I cook, I like things fast and uncomplicated...likely due to the fact that I am feeding seven! To top this casserole, panko is a lovely idea. However, if you don't have it on-hand, saltines or crushed croutons work amazingly well.<br />
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Sprinkle your crushed crackers over the casserole along with the remaining grated Parmesan. Bake at 350 degrees for approximately 10-20 mins or until crust is golden brown and casserole underneath is bubbly. </div>
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Serve with freshly cracked pepper! Enjoy!</div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com4tag:blogger.com,1999:blog-4108129846010538904.post-41117231495449380022015-02-25T11:56:00.000-08:002015-02-28T07:30:13.497-08:00Easy Asian Chicken Salad<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq96SOouDx6-laWLogLjsxK5IxrACEfMjklTK4-qj9wLCo4zo5lBbLFUTbZPrmi2-HKKbcF8XfBEvXfybtk5TlhH_vE6kXpanlHwxJClP8ea0wwRj2D1u9pcR11nMpWVTEiZNdOuFoQkQk/s640/blogger-image-453484777.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq96SOouDx6-laWLogLjsxK5IxrACEfMjklTK4-qj9wLCo4zo5lBbLFUTbZPrmi2-HKKbcF8XfBEvXfybtk5TlhH_vE6kXpanlHwxJClP8ea0wwRj2D1u9pcR11nMpWVTEiZNdOuFoQkQk/s640/blogger-image-453484777.jpg"></a></div>As winter begins to finally fade away, my palate almost always begins to crave a lighter menu. It may have to do with some sort of evolution: when it is cold, we like heavier foods, packing on the pounds (oh, dear), to ensure our warmth.<br>
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Now that it at last beginning to look like Spring may arrive, it's the perfect time for fresh salads. This recipe is simple, easy, and infused with wonderfully sweet and exotic flavors.<br>
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You will need:<br>
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Skinless, boneless chicken breasts<br>
Orange juice<br>
Unsalted roasted slivered almonds<br>Crispy dried wonton or chow mein noodles<br>
Spring greens<br>
Water chestnuts<br>
Canned mandarin oranges<br>
3-5 tablespoons peanut or vegetable oil<br>
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I begin by butterflying my breasts. Butterflying is usually preformed prior to grilling meat, but I also do it here to ensure the meat is flavorful throughout.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvSf83a1i7AbE1obOqbuMe0xjTtQfhumYClNyUxAFngH5R3qzeU6Ixo58SS5RAubthOn5rGEnmL9b883PBRrnVfklGGsEp-qDCh5RZr5JHwc8uKQZG08ISNChEDcmwd3L7UDnzWoGsr5H/s640/blogger-image-1484257901.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAvSf83a1i7AbE1obOqbuMe0xjTtQfhumYClNyUxAFngH5R3qzeU6Ixo58SS5RAubthOn5rGEnmL9b883PBRrnVfklGGsEp-qDCh5RZr5JHwc8uKQZG08ISNChEDcmwd3L7UDnzWoGsr5H/s640/blogger-image-1484257901.jpg"></a></div><br>
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Place the breast meat into a bowl and pour enough orange juice into the bowl so that it nearly covers or just covers the breast. Place in refrigerator and allow to marinate for 30-45 minutes.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QhQ3JaDUY5zJTNASzHwSlhhi93WEfqU0IR1LH2q0bk0E81wG-SHOQkLj9BxeAvDFKY9OEb6GSEKe4WuNDJyaJcMkLMY3uwGsbFxAowlfCf2q8EhMpSUZz31vb2iyXpLuBL-FeJmNrPOa/s640/blogger-image--960370962.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0QhQ3JaDUY5zJTNASzHwSlhhi93WEfqU0IR1LH2q0bk0E81wG-SHOQkLj9BxeAvDFKY9OEb6GSEKe4WuNDJyaJcMkLMY3uwGsbFxAowlfCf2q8EhMpSUZz31vb2iyXpLuBL-FeJmNrPOa/s640/blogger-image--960370962.jpg"></a></div>
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Heat your oil on medium to high heat. Season your chicken, and reserve the marinade. For this recipe, I didn't want strong or conflicting flavors to compromise the sweetness of the meat, so I used a lighter hand than I typically do. I seasoned the meat with onion powder, garlic powder, and a bit of regular table salt. You may also opt to use Kosher salt.<br>
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When the oil is hot, place breasts into the pan, and sear on both sides. <div>
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When the meat is seared, but not cooked through, add approximately 1/4 cup of the orange juice you used to marinade the meat. Reduce heat to medium and continue to heat until all liquid is reduced, and meat is cooked through. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">As your meat is cooking, use this time to open your canned mandarins and canned water chestnuts. Drain both and place into a container in the refrigerator. </span>Remove meat from heat and place into a clean dish and put the dish into the refrigerator until the meat is cold.</div><div>
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When all of the elements you placed into the refrigerator are completely cold, it's time to construct your salad. Cut your chicken into bite-sized pieces. Set aside.<br>
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For this salad, I love a spring green mix, which includes earthy and tart, semi-bitter leaves such as baby spinach and arugula. <br>
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Toss your greens with:<br>
your chicken, slivered almonds, wonton or noodles, mandarins, and water chestnuts.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6LqatD3dfsijg4ALs0cW0W177MUUqphwg2MEI-xi_KrA1FphEvvfVreJHsKMH4qpvcRXeapfXOg-u3yVNpY4Bd6LJlgF9SkVhULtNNzVYdhwGh7hF2ANd39B_8QDrU6tiv9TXBzuvmas/s640/blogger-image--374476944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ6LqatD3dfsijg4ALs0cW0W177MUUqphwg2MEI-xi_KrA1FphEvvfVreJHsKMH4qpvcRXeapfXOg-u3yVNpY4Bd6LJlgF9SkVhULtNNzVYdhwGh7hF2ANd39B_8QDrU6tiv9TXBzuvmas/s640/blogger-image--374476944.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKy-nqxzMGHfGlGkskTAPrmxf_mhkj0zg8EUNf16yn9Sjgz9D9ZtIzgcNVnHYKci8XFGk6wPght_tRnBr2LVHgq3_9XhaSP2AEK2QFs2HM3l_OE8n0K9Ro2mRP_zraiXZqq9viWs0fg99Z/s640/blogger-image-309003428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKy-nqxzMGHfGlGkskTAPrmxf_mhkj0zg8EUNf16yn9Sjgz9D9ZtIzgcNVnHYKci8XFGk6wPght_tRnBr2LVHgq3_9XhaSP2AEK2QFs2HM3l_OE8n0K9Ro2mRP_zraiXZqq9viWs0fg99Z/s640/blogger-image-309003428.jpg"></a></div><br></div><br>
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Enjoy! This salad is best with an Asian Sesame dressing, or a light and fruity vinaigrette such as raspberry walnut or sweet balsamic.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTomiHDgl9N9ij1u9TrdO8hlsdKJ4jaZfpJ_AsqzLe_iKjuC136sVJrTh2HlQw8e0I8pQVkdkNZ1c3q1j4DCePyyfyDw4V4pDYnfwi630arbTqm-6zhW14w2vmc9pODlCMYyPNdhHkcmjc/s640/blogger-image-768023431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTomiHDgl9N9ij1u9TrdO8hlsdKJ4jaZfpJ_AsqzLe_iKjuC136sVJrTh2HlQw8e0I8pQVkdkNZ1c3q1j4DCePyyfyDw4V4pDYnfwi630arbTqm-6zhW14w2vmc9pODlCMYyPNdhHkcmjc/s640/blogger-image-768023431.jpg"></a></div><br>
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Variation: If you would like to add another dimension, you can consider adding steamed, cooked edamame. Just be sure you also cool the edamame after cooking and prior to adding.<br>
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<div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy this post, please visit the archives! You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, <i><a href="https://www.facebook.com/profile.php?id=100008468768217" target="_blank">Parsimonious Décor Darling</a>. </i>You might like to visit my other blog hubs,</span></div><div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/06606706786166559424" target="_blank">The Marvelous Maison</a>, a lifestyle blog hub and </span></font></div><div class="separator" style="clear: both; "><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/01610319310445798896" target="_blank">Frugal Fab Fashionista</a>, my fashion blog hub. </span></font></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Follow me on <a href="http://www.pinterest.com/frugalandfab/boards/" target="_blank">Pinterest</a>!! Please be sure to kindly follow the board guidelines, as it takes time and effort to find fabulous pins across the Internet and Pinterest! Thank you! </span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thank you for stopping by! ❤</span></div></div>
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</div>Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-45300109047478948512015-02-14T20:42:00.000-08:002015-02-14T20:43:25.202-08:00Easy Valentine's Day Cakes<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you are in a pinch for tonight's festivities, here is a quick and easy idea! As usual, I will fall back on my favorite go-to cake recipe, but if you want to save even more time, a boxed cake works just as well. To make these cakes, I used molds found at <i>The 99¢ Store. </i><div class="separator" style="clear: both; font-style: italic;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTqtJZxWi5-xD9Fe4VMwfbbNTCCLtHtER0LpL4lgdbTzRiLtPw-7GPTKb_wo6UjxoL-r6ZmGoNYY9UifZF6JjEGC5mTdX0LhCLgFVIPqqv0P2bzOXJlMFDhRG98ZhdR_ayStv3AzET713/s640/blogger-image--500973826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTqtJZxWi5-xD9Fe4VMwfbbNTCCLtHtER0LpL4lgdbTzRiLtPw-7GPTKb_wo6UjxoL-r6ZmGoNYY9UifZF6JjEGC5mTdX0LhCLgFVIPqqv0P2bzOXJlMFDhRG98ZhdR_ayStv3AzET713/s640/blogger-image--500973826.jpg"></a></div>
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Each mold includes hearts and roses. I decided to make hearts, perfect for tea after dinner!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu507jfWx941JFUPqcVIRxYo-RhVg45BPMz3hz6iRhHPLhurscX2cn4DOaDCsl1yaDbPqlCJ4WZDKRTvjzHVZ4cZpaYlQk645adz6pL5u-l8SVZ9QsqWbSPxhq4YQwwC0VqaJRAdRp0Ddl/s640/blogger-image--544617708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu507jfWx941JFUPqcVIRxYo-RhVg45BPMz3hz6iRhHPLhurscX2cn4DOaDCsl1yaDbPqlCJ4WZDKRTvjzHVZ4cZpaYlQk645adz6pL5u-l8SVZ9QsqWbSPxhq4YQwwC0VqaJRAdRp0Ddl/s640/blogger-image--544617708.jpg"></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Begin by greasing your pans generously with shortening, and set aside.</span><br>
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<strong style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Hershey's Chocolatetown Special Cake</strong><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><strong></strong></span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You will need:</span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup Hershey's Cocoa</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup boiling water</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2/3 cup shortening</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 3/4 cups sugar</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 teaspoon vanilla</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 eggs</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 1/4 cups unsifted all-purpose flour</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/2 teaspoons baking soda</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 teaspoon salt</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/3 cups buttermilk or sour milk*</span><br>
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Paper baking cups</span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">*To make sour milk: mix 4 teaspoons vinegar plus milk to equal 1 1/3 cups.</span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Preheat oven to 350 degrees. Stir together cocoa and boiling water in a small bowl until smooth. Set aside. Cream shortening, sugar, and vanilla together in a large bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt in a separate smaller bowl. Add alternatively with buttermilk to creamed mixture. Blend in cocoa mixture. Pour batter into your mini bundt pan leaving a 1/4 inch space for rising. Pour the remaining batter into the springform pan. It should be approximately one-inch thick if you use a small to medium pan. Place mini bundt pan on a cookie sheet. Bake bundt cakes at 350 degrees approximately 15-25 minutes or until an inserted cake tester or toothpick comes out clean. Cool ten minutes. Remove from pan. Cool completely on a cookie cooling rack with a piece of wax paper beneath. Set aside.</span><br>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">To frost these delightful little cakes, I used candy melts. Melt the candy in a double boiler or on very low heat in a non-stick pan.</span></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Continue to heat, stirring constantly until the candy is completely melted and smooth.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzicBVjgDTii7PyB8aEtW9HDKSoGUuN8dDRUNpz-D7p0gegt7x80iSJmF6Xk71LFCLpXYeTNGnImUhAoLuVnqi84AoLbGXEDeIafS1dvShv9H718Zp-Urc3XzF1Jqrax8OQ4oURvuvmYC/s640/blogger-image-1366326739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEzicBVjgDTii7PyB8aEtW9HDKSoGUuN8dDRUNpz-D7p0gegt7x80iSJmF6Xk71LFCLpXYeTNGnImUhAoLuVnqi84AoLbGXEDeIafS1dvShv9H718Zp-Urc3XzF1Jqrax8OQ4oURvuvmYC/s640/blogger-image-1366326739.jpg"></a></div>
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<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">When the candy is completely melted, drizzle directly onto your cakes on the cookie rack. Place in refrigerator until ready to serve, or until the candy congeals and hardens. If you'd like the details on my china, you can visit the post on my blog <i>Parsimonious Décor Darling </i></span><i><a href="http://fromparsimonioustoperfection.blogspot.com/2015/02/happy-valentine-day-2015.html" target="_blank" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">here</a>. </i></div>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-28388308658066087242014-12-17T15:41:00.002-08:002014-12-18T16:06:06.126-08:00Seven Way Spritz<div class="separator" style="clear: both;">
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Christmas is almost here! Such a wonderful time of year! It's good to remember why we celebrate this special day which commemorates the birth our our Savior, but it's also great to participate in the fun and whimsical aspect of the season as well. Part of celebrating whimsy is playing along with the tradition of Santa Claus. <br>
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Every year on Christmas Eve, my children and I place the traditional plate of cookies and milk for Santa. My favorite to bake each year is Spritz. <br>
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Spritz are wonderful, light butter cookies that you make by using a cookie press. The word Spritz is actually derived from the German word <em>spritzen</em>, meaning to squirt or spray. This recipe from the Pillsbury Company is the one I have used for years and years, and it is so easy, it's almost fail-proof. :0)<br>
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Ingredient List:<br>
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1 cup powdered sugar<br>
1 cup real butter, softened<br>
1/2 teaspoon pure vanilla extract<br>
1 egg<br>
2 1/3 cups all purpose flour<br>
1/4 teaspoon salt<br>
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In addition to the ingredients, t<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">o make these yummy cookies, you will need:<br>A cookie press<br>An ungreased cookie sheet<br>Cake or Cookie decorating bag and accoutrement</span></div>
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<span style="-webkit-text-size-adjust: auto;">Assorted sprinkles</span></div>
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<span style="-webkit-text-size-adjust: auto;">Frosting</span></div>
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<span style="-webkit-text-size-adjust: auto;">Sugar wash</span></div>
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Preheat oven to 400. In a large bowl, beat powdered sugar, butter, vanilla, and egg until light and fluffy. Stir in flour and salt; blend well. I must say that when my hubby surprised me with my Kitchen Aid mixer, it took some getting used to. I even still prefer sometimes to use an old-fashioned bowl and hand mixer. However, with cookies, this mixer SHINES! I love using the mixer to make cookies, there is such an ease of removal of the dough, it rarely sticks to either the beater or bowl, and works wonderfully.<br>
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Fill your cookie press with dough and fit with your desired cookie plate. Press the dough onto the ungreased cookie sheet.<br>
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Bake at 400 for 5 to 7 minutes or until lightly browned on the edges. Immediately remove from cookie sheets, and cool completely on a cookie cooling rack.<br>
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You may serve these cookies plain, and they are lovely. For my Spritz this year, I thought dressing them up would be fun. Here are seven different ways (other than plain) to dress up your Spritz.<br>
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You could spray the cookies with food color spray,<br>
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shown here.<br>
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Sprinkle the cookies with traditional sugar sprinkles,<br>
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Or, make a quick frosting, and use a cake or cookie decorating kit to bead frosting onto the cookies.<br>
My frosting recipe is really simple. To make bright white frosting, combine approximately 1/4 cup of powdered sugar with 2 tablespoons shortening, and mix well until it is the desired consistency. Think Oreo cookie cream consistency.<br>
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Spoon the frosting into the decorating bag,<br>
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and carefully bead onto the cookies.<br>
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You can even add fun Sprinkles after you've beaded the frosting, such as these cute red and green mini Christmas trees,<br>
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or these pretty blue sprinkles with tiny snowflakes.<br>
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Or spray with color, then frost.<br>
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Here, I sprayed with color, frosted, then also added mini candy canes to each cookie.<br>
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Lastly, you can brush the cookies with a sugar wash (powdered sugar and water), then sprinkle.<br>
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This also keeps the sprinkles in place.<br>
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The sprinkles I used came in a multipack of six. Supercute!! Gotta love HomeGoods!<br>
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To see these cookies featured in my setting for Spritz With Saint Nick, you may visit the post on my blog <em>Parsimonious Décor Darling </em>by clicking <font color="#000000" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); "><a href="http://fromparsimonioustoperfection.blogspot.com/2014/12/set-your-table-with-flair-cocoa-coffee.html" target="_blank" style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">here</a>. </font><br>
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Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com2tag:blogger.com,1999:blog-4108129846010538904.post-52418088810387939162014-11-30T11:37:00.000-08:002014-12-04T13:05:05.409-08:00Best-Ever Turkey Soup<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E09SKJbMumI01Ft15kOuTTGGmThqygAtskPqnRr1Uo6WtljxZ5KjAD0NBfSZkgJjnWminw8Xx-aKD5L4ybGK6voGiQAw82dl05nNOrHnggfITPyO0THRNTw9uy6GUOGknADIue1mlp-O/s640/blogger-image-138281215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7E09SKJbMumI01Ft15kOuTTGGmThqygAtskPqnRr1Uo6WtljxZ5KjAD0NBfSZkgJjnWminw8Xx-aKD5L4ybGK6voGiQAw82dl05nNOrHnggfITPyO0THRNTw9uy6GUOGknADIue1mlp-O/s640/blogger-image-138281215.jpg"></a></div>If you've read my blog before, you know that one of my favorite cold-weather foods is soup. So warming for the body and soul! Today, I am sharing a tradition that I started with my family several years ago. Every Thanksgiving, I roast a turkey. Come Sunday, I traditionally use all the remaining meat in a soup. This soup is very flavorful and a favorite for us! <br>
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For this soup, you will need:<br>
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Leftover turkey<br>
One small onion or half a large onion<br>
Garlic cloves, approximately 5-6<br>
Carrots<br>
Broccoli <br>
Celery stalks, approximately three large<br>
A large stockpot<br>
Chicken bouillon <br>
Celery salt<br>
Garlic powder<br>
Onion powder<br>
Small amount of black pepper<br>
<br>
Begin by deboning your fowl. Cube all meat; reserve a bit of fat and broth leftover from roasting as well. Set aside. <br>
<br>
Fill your stockpot with water. Put on to boil. Rinse all vegetables; peel carrots and rinse, set aside.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQeByp_j2AfdhGJlivXETkUMNJeAWm8f8Lyr_tbhtU_JNThqojIA6KjqVwpcPQY-2Dgdc-SE888hIzes7nVIO-wQ3MD93iMJQk9td7GFhehLn6dVJGFN9EHuhRZdRRaKi4RSzwpOiGoOb/s640/blogger-image--823832548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBQeByp_j2AfdhGJlivXETkUMNJeAWm8f8Lyr_tbhtU_JNThqojIA6KjqVwpcPQY-2Dgdc-SE888hIzes7nVIO-wQ3MD93iMJQk9td7GFhehLn6dVJGFN9EHuhRZdRRaKi4RSzwpOiGoOb/s640/blogger-image--823832548.jpg"></a></div><br>
<br>
Chop onion into hearty pieces. Add to pot.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF3Z9kw7LErN3pKrUW38OFQ9vunOaNWlEoY0zP4medGQLv7_ti3KjXYPrr71JGgkdYkeP88c3F5GcCUF3c1h_Tv95d6aLGMawlxk6fTdRTXX5aIA3iS7ATNEnei4iHpo8MiMLeuUsnb5p/s640/blogger-image-774698504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF3Z9kw7LErN3pKrUW38OFQ9vunOaNWlEoY0zP4medGQLv7_ti3KjXYPrr71JGgkdYkeP88c3F5GcCUF3c1h_Tv95d6aLGMawlxk6fTdRTXX5aIA3iS7ATNEnei4iHpo8MiMLeuUsnb5p/s640/blogger-image-774698504.jpg"></a></div><br>
<br>
Add sliced garlic.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4kC3oBRU8wgxeErAC4gNwYirWi0b9bqx1yBXPwYEpUITQdJZ1h0WOim6Mj3Aq0PKeFFvqHMuYRL3I5e3e9Oq2GYMbIqUfpQejL8Xcq_xQTeV3-NGHLn-uUMO1VOjqc2-XXwZfftvgXiM/s640/blogger-image--661694580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4kC3oBRU8wgxeErAC4gNwYirWi0b9bqx1yBXPwYEpUITQdJZ1h0WOim6Mj3Aq0PKeFFvqHMuYRL3I5e3e9Oq2GYMbIqUfpQejL8Xcq_xQTeV3-NGHLn-uUMO1VOjqc2-XXwZfftvgXiM/s640/blogger-image--661694580.jpg"></a></div><br>
<br>
Chop celery into pieces, including leaves, and add to pot. Bring to a boil.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAH6F3o9Og9LTz7d7BD1vOkNwsBl8u0NrtqfXKs2Vjx_xDRhSQrRYCrSiQ_owBfWzd9IHlgMIc4LFECH6RdHT05JAq8Q9CPw0L3WhIit1KDUP54ooT6FfcYzb_C8pgDXYOjzSXz0jTnaV/s640/blogger-image--934989400.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAH6F3o9Og9LTz7d7BD1vOkNwsBl8u0NrtqfXKs2Vjx_xDRhSQrRYCrSiQ_owBfWzd9IHlgMIc4LFECH6RdHT05JAq8Q9CPw0L3WhIit1KDUP54ooT6FfcYzb_C8pgDXYOjzSXz0jTnaV/s640/blogger-image--934989400.jpg"></a></div><br>
<br>
Add cubed turkey, roasting broth, fat, and also add chicken bouillon, approximately two tablespoons. I personally prefer Caldo Pollo.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGc_iXwbFt47LCsieXgetl59Jpu2f4NKckoL6SDPNohyyNF9nV-vf4TGOyd2KkdKVPEwYSRFJ2OBLum2grHV-EAD3-4jl5LPbowuzOrkzY1988vN5O7-3JtIJDbRAqb2LScPaopr5cBXR/s640/blogger-image--1018114836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGc_iXwbFt47LCsieXgetl59Jpu2f4NKckoL6SDPNohyyNF9nV-vf4TGOyd2KkdKVPEwYSRFJ2OBLum2grHV-EAD3-4jl5LPbowuzOrkzY1988vN5O7-3JtIJDbRAqb2LScPaopr5cBXR/s640/blogger-image--1018114836.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Add garlic powder, onion powder, approximately one to two teaspoons each. Also add celery salt and a small amount of pepper. Important: do not omit the celery salt. It gives the soup the perfect flavor. I am very heavy-handed with it, but you may use your own discretion. It smells wonderful in the kitchen!<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYeQ3ZOqU5WorCU4SmsJMP8lXLpwUesF7e9l4AAHkasFIyQiVgXiplPU67r_6h1tkNBpl4gvOZzUYX2C7e-gFvth6FUwberHZ-t-gaOTKpMnIQSsYsjS37I-TNpxXTKgQ3jL_RCahoNup/s640/blogger-image-1537726715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLYeQ3ZOqU5WorCU4SmsJMP8lXLpwUesF7e9l4AAHkasFIyQiVgXiplPU67r_6h1tkNBpl4gvOZzUYX2C7e-gFvth6FUwberHZ-t-gaOTKpMnIQSsYsjS37I-TNpxXTKgQ3jL_RCahoNup/s640/blogger-image-1537726715.jpg"></a></div><br>
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For this soup, I love hearty pieces of broccoli. Not only do I include the tops, but I also peel<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1doMqkG9XPgLqdcssknaE8QAaEV_kYec190kvaTJwmknfrIz77tsMT10D3kU3W4s1Wf19avmdPjGDUDBZLZPBbqH8sQuijaQj1ItjykbgbVzp1q7ROINbpGjHKzqTGJDqSn28M0PTlXFy/s640/blogger-image-1862856894.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1doMqkG9XPgLqdcssknaE8QAaEV_kYec190kvaTJwmknfrIz77tsMT10D3kU3W4s1Wf19avmdPjGDUDBZLZPBbqH8sQuijaQj1ItjykbgbVzp1q7ROINbpGjHKzqTGJDqSn28M0PTlXFy/s640/blogger-image-1862856894.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">and chop the stalks into hearty pieces. </div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH52zPKuY12yprjWb00YaAM7p8EHPIdaAa0I1642e6wuhkv9Fdt40lu_YFm2Kf5IyBnPWzCPVeMh-fcDbbO2m1pTdGciCGZB8kVDI8mBfr5xC-qcAtuXx_NzKBE1iiZYnLoXsw0m09hNS/s640/blogger-image-883964390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH52zPKuY12yprjWb00YaAM7p8EHPIdaAa0I1642e6wuhkv9Fdt40lu_YFm2Kf5IyBnPWzCPVeMh-fcDbbO2m1pTdGciCGZB8kVDI8mBfr5xC-qcAtuXx_NzKBE1iiZYnLoXsw0m09hNS/s640/blogger-image-883964390.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>When the onion is transparent, and the celery is almost cooked through, <br>
add the broccoli.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIiGVvZRy8CI_gALH0MbU5PbN0yXgpmkPT9fPsx30s8obUT4CUWJj2c-E_mDBjKWjzP0WU0dhSG8JPo7OPUcS0COERvdftQccS5XZw0P0bJJfLO0-QiKWlcEHM7P__kesNSTPNKckIx-4/s640/blogger-image-2061545751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIiGVvZRy8CI_gALH0MbU5PbN0yXgpmkPT9fPsx30s8obUT4CUWJj2c-E_mDBjKWjzP0WU0dhSG8JPo7OPUcS0COERvdftQccS5XZw0P0bJJfLO0-QiKWlcEHM7P__kesNSTPNKckIx-4/s640/blogger-image-2061545751.jpg"></a></div> <br>
<br>Slice carrots. When the broccoli is halfway done, add the carrots. Carrots cook just a bit faster than the broccoli, so I always add them secondary.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrXNx5L-2NyNrRNC9OEps4jsLNi_G1Iq4TJqxzdGW5AkbNjptC_xovoKb0ulcfubzXJSpHZtTHKPGvseEZfbC-cJiALN6LlLcb9_XB3lNnad2DI-BxWcs9FTBXGjRnOHFV1s7znHkrK_6/s640/blogger-image--1472055733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjrXNx5L-2NyNrRNC9OEps4jsLNi_G1Iq4TJqxzdGW5AkbNjptC_xovoKb0ulcfubzXJSpHZtTHKPGvseEZfbC-cJiALN6LlLcb9_XB3lNnad2DI-BxWcs9FTBXGjRnOHFV1s7znHkrK_6/s640/blogger-image--1472055733.jpg"></a></div> <br>
<br>
As the soup boils, the fat will rise. Remove it with a ladle.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWialUoQ1sf4t8R_dF4Cerq6C1NniRxfshheuhJ0QtuKL-RBmv1NZvlHN0p74D8DOOT7l2ji01FkFjyGfpR9u0En9qo-X2wBCnrzw99J-gSdTtBsLXRWq2iXM01dD4uc6RK4go2oCgaNg/s640/blogger-image--817047393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUWialUoQ1sf4t8R_dF4Cerq6C1NniRxfshheuhJ0QtuKL-RBmv1NZvlHN0p74D8DOOT7l2ji01FkFjyGfpR9u0En9qo-X2wBCnrzw99J-gSdTtBsLXRWq2iXM01dD4uc6RK4go2oCgaNg/s640/blogger-image--817047393.jpg"></a></div> <br>
<br>
All set! This lovely and tasty soup is best paired with a crusty sourdough. So good! Freeze leftovers immediately, or use within 2-3 days.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVqGns2VHvzUkCs6RLT-gpGXmkP3_mAi2QRB5qo1BQf7uVj8kWrehdJk_Ve7Q5WLgY8j9zMjZr7Z0mw4tRKlpy2YfdctRFmDN9zY1i0yDGt0Tp7vabLO4KznWgZQogYkvwMXsTzwFNMoe/s640/blogger-image--388146852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYVqGns2VHvzUkCs6RLT-gpGXmkP3_mAi2QRB5qo1BQf7uVj8kWrehdJk_Ve7Q5WLgY8j9zMjZr7Z0mw4tRKlpy2YfdctRFmDN9zY1i0yDGt0Tp7vabLO4KznWgZQogYkvwMXsTzwFNMoe/s640/blogger-image--388146852.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div> <div class="separator" style="clear: both;"><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">If you enjoy this post, please visit the archives! You may also visit my full profile to view my other blogs. Connect with me on my Facebook Page, <i><a href="https://www.facebook.com/profile.php?id=100008468768217" target="_blank">Parsimonious Décor Darling</a>. </i>You might like to visit my other blog hubs,</span></div><div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/06606706786166559424" target="_blank">The Marvelous Maison</a>, a lifestyle blog hub and </span></font></div><div class="separator" style="clear: both; "><font color="#000000"><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><a href="http://www.blogger.com/profile/01610319310445798896" target="_blank">Frugal Fab Fashionista</a>, my fashion blog hub. </span></font></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Follow me on <a href="http://www.pinterest.com/frugalandfab/boards/" target="_blank">Pinterest</a>!! Please be sure to kindly follow the board guidelines, as it takes time and effort to find fabulous pins across the Internet and Pinterest! Thank you! </span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div class="separator" style="clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thank you for stopping by! ❤</span></div><div class="separator" style="-webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); clear: both; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0); "><br></span></div></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><br></div><br></div><br></div> <br>
Parsimonious Décor Darlinghttp://www.blogger.com/profile/04883406014186185383noreply@blogger.com0tag:blogger.com,1999:blog-4108129846010538904.post-4393628057882429542014-11-27T20:58:00.003-08:002016-01-05T20:12:43.344-08:00Superrific Pumpkin Bread Mini Loaves<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhwyLrFzJxKfAUqdUUKVTsEFBYzIvNNEt5Pc_u53wZeykLSBgSCycU25L5sqrjyF_Ok8VIkPiReV-1MG8uhOzC_cO7XAEajJeZLlWm66y_GGUMDpEhYxRyWjp4lJugBUM4oUuTGTnPrVG/s640/blogger-image-295889271.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXhwyLrFzJxKfAUqdUUKVTsEFBYzIvNNEt5Pc_u53wZeykLSBgSCycU25L5sqrjyF_Ok8VIkPiReV-1MG8uhOzC_cO7XAEajJeZLlWm66y_GGUMDpEhYxRyWjp4lJugBUM4oUuTGTnPrVG/s640/blogger-image-295889271.jpg"></a></div><div class="separator" style="clear: both;"><br></div>Do you have any traditions on Thanksgiving? We certainly do in our house! No Thanksgiving would be complete without traditional banana bread for breakfast (recipe in the archives). This year however, I decided I would do something a little different and make pumpkin in addition to my typical banana. This easy and quick bread is light, spicy, and sweet; just perfect for tea, hot coffee, or hot chocolate. <br></span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br><br>Preheat Oven to 350 degrees. Spray mini muffin tins with butter-flavored cooking spray.<br><br><strong><em>Sift together:</em></strong><br>1 3/4 cups sifted all-purpose flour<br>1/4 teaspoon baking powder<br>1 teaspoon baking soda<br>1 teaspoon salt<br>1/2 teaspoon cinnamon<br>1/4 teaspoon ground cloves<br><br><strong><em>In a large bowl, beat until light and fluffy:</em></strong><br>1 1/3 cups sugar<br>1/3 cup soft shortening<br>2 eggs<br><br><strong><em>Add and beat in:</em></strong><br>1 cup cooked or canned pumpkin<br><br><strong><em>Now add the sifted dry ingredients in 3 additions alternately with:</em></strong><br>1/3 cup milk<br>1/2 teaspoon vanilla<br><br><strong><em>Fold in:</em></strong><br>1/2 cup chopped nuts<br><br></span></div><div class="separator" style="clear: both;">
<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">mix altogether and pour into mini muffin pans. Place mini pans onto a cookie sheet and bake approximately 25-40 minutes or until toothpick comes out clean. There's nothing like a crisp winter morning with the scent of fresh bread baking in the oven!<div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF44WnUn4f2Sp-SstyJVIHFs4olG3EgUALEAU4LNMXoRJBn_W5pfZ_xdR2282UL-2i_e3ayYBEl3rRBAnDnGXP8WTwNsnZu8YbldbCQdwX0Urpt5c1B2B8TTDHqWfI8yZD1bApqCw8AVb/s640/blogger-image--685431019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBF44WnUn4f2Sp-SstyJVIHFs4olG3EgUALEAU4LNMXoRJBn_W5pfZ_xdR2282UL-2i_e3ayYBEl3rRBAnDnGXP8WTwNsnZu8YbldbCQdwX0Urpt5c1B2B8TTDHqWfI8yZD1bApqCw8AVb/s640/blogger-image--685431019.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Closer look as they were just beginning to rise. Mmmmm! <div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoShCuRcJHPb0LuDo-NJx_wKrLui7M3Zh-Ct2fhU2zyIu9bYKUc4z3fYWqWudZ17EzTOXCnTrwC_089NfEaKOFEoTX-0HN9b6vjvrGgqXTG05GRWnBPIPSiqpXe76rPjV6GRBzSMlBln1w/s640/blogger-image-2083691562.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoShCuRcJHPb0LuDo-NJx_wKrLui7M3Zh-Ct2fhU2zyIu9bYKUc4z3fYWqWudZ17EzTOXCnTrwC_089NfEaKOFEoTX-0HN9b6vjvrGgqXTG05GRWnBPIPSiqpXe76rPjV6GRBzSMlBln1w/s640/blogger-image-2083691562.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div></div><br></div>Enjoy!! They can be enjoyed by themselves </span></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluDrL6-FUa25yRzLEuW1urHSL7a8D9gebdNwU8WOBACB-no_7Y2n4FByxM88IYLFXpVtk9iqzwU7H3HxebdSCC4fNCA9KDgPlOD4zefzqIGzB2F0ZbILDqHFuzQGZ9PTecy8kTurDTbLJ/s640/blogger-image--959902570.jpg" imageanchor="1" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluDrL6-FUa25yRzLEuW1urHSL7a8D9gebdNwU8WOBACB-no_7Y2n4FByxM88IYLFXpVtk9iqzwU7H3HxebdSCC4fNCA9KDgPlOD4zefzqIGzB2F0ZbILDqHFuzQGZ9PTecy8kTurDTbLJ/s640/blogger-image--959902570.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">or with coffee or tea along with a slice of banana bread to compliment. ;)<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IXaOuDvLWyDVg8zQRxKsCyikbCueXDJQD75_aK1bCem7ga31iMGrYBtz0bcy5VdUkoCv3ISKJUq6rd0ZJ6Lr3ZEQDzbvynUp2MG686WGxVY7-JvYvkfdjIGgG_1Az4alzBPRxYeds0D-/s640/blogger-image-1879909911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3IXaOuDvLWyDVg8zQRxKsCyikbCueXDJQD75_aK1bCem7ga31iMGrYBtz0bcy5VdUkoCv3ISKJUq6rd0ZJ6Lr3ZEQDzbvynUp2MG686WGxVY7-JvYvkfdjIGgG_1Az4alzBPRxYeds0D-/s640/blogger-image-1879909911.jpg"></a></div></div>
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