tag:blogger.com,1999:blog-33880698932234903642024-03-12T23:05:12.842-05:00Serves TwoA cooking blog designed to serve two!chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.comBlogger143125tag:blogger.com,1999:blog-3388069893223490364.post-45850078311136683012014-03-15T20:54:00.003-05:002014-03-15T21:14:15.432-05:00Cornmeal Pound Cake with Maple Honey Glaze<div class="separator" style="clear: both; text-align: center;">
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I've had my fair share of kitchen fails lately.</div>
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It started a little over a week ago with raspberry muffins sprinkled with lemon sugar: the taste was delightful, the appearance was dreadful. Two days later I attempted peanut butter cookies topped with peanut brittle: once again, ugly mess. Four days later, I tried again. This time chocolate/red velvet marble cake. Trash. I was starting to get tired of wasting my butter and eggs. </div>
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But this morning my creativity struck again. I apprehensively made my way into the kitchen and started pulling ingredients. I had just enough butter left. I felt good about this one. I took my time. I lined up my flour and cornmeal and sugar and began whipping egg whites. I snuck a few bites of batter and let the oven do its thing. At last, I had success. Not only did this cake fill the entire house with an amazing maple aroma, it came out tender and soft and sweet. I've still got it.</div>
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<b><u>Cornmeal Pound Cake with Maple Honey Glaze</u></b><br />
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Makes one 6-cup bundt cake (double recipe for 10-inch bundt or tube pan)<br />
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<u>for the cornmeal pound cake:</u><br />
1/2 tablespoon yellow cornmeal<br />
1 cup sugar, divided<br />
3 large egg whites<br />
5 tablespoons butter, softened<br />
1 teaspoon vanilla extract<br />
3 large egg yolks<br />
1/2 cup sour cream<br />
1 cup all-purpose flour<br />
1/2 cup yellow cornmeal<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking soda<br />
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Preheat oven to 325 degrees. Coat a 6-cup bundt pan generously with cooking spray, using a brush to get in the cracks; sprinkle with 1/2 tablespoon cornmeal.<br />
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In bowl of mixer fitted with whisk attachment, beat egg whites at high speed until foamy. Gradually add 2 tablespoons sugar, beating until stiff peaks form. Transfer egg white mixture to small bowl. <br />
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Rinse out mixing bowl. Use paddle to beat butter and remaining sugar (1 cup minus 2 tablespoons) at medium speed until light and fluffy. Add vanilla and egg yolks, one at a time, beating well after each addition. Beat in sour cream. Add flour, cornmeal, salt, and baking soda to sugar mixture, stirring to combine. Gently fold in egg white mixture. Spoon batter into prepared pan.<br />
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Bake at 325 degrees for 40 minutes (this will take more like 50 minutes if you double the batch and bake in a larger pan), or until wooden pick inserted in cake comes out clean. During last five minutes of baking, prepare the glaze.<br />
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<u>for the maple honey glaze:</u><br />
2 tablespoons packed brown sugar<br />
2 tablespoons honey<br />
2 tablespoons water<br />
1/2 teaspoon maple extract<br />
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Combine the glaze ingredients in small saucepan over medium heat, stirring constantly until it comes to a simmer. Remove from heat.<br />
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Once cake is removed from the oven, poke holes into the bottom of the cake. Gently spoon glaze over warm cake. Let cool in pan for 20 minutes on wire rack before removing from pan to cool completely.<br />
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Adapted from Cooking Light magazine, October 2002.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-68902216063141096712014-02-24T22:59:00.003-06:002014-02-24T22:59:52.957-06:00Orange Bread Pudding with Cinnamon Sugar BiscuitsBiscuits: day three.<br />
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This is it. I hope you're not sick of the word biscuit, but this is the last day of my biscuit blurb. The grand biscuit finale, per se. <br />
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Bread pudding has always intrigued me. I've only had it about twice in my life and both times it was pretty darn good, but it's just not really something I consider baking at home when I'm in the mood for a sweet treat (usually the term "cookie" comes to mind). But I was pleasantly surprised at how easy it was to make; however, it also helped that I started Saturday afternoon with the intention to simply make <a href="http://serves2.blogspot.com/2014/02/buttermilk-biscuits-basics.html" target="_blank">buttermilk biscuits</a>, which turned into <a href="http://serves2.blogspot.com/2014/02/moms-cinnamon-sugar-biscuits.html" target="_blank">cinnamon sugar biscuits</a>, which turned into this bread pudding. I was just having too much fun and my creative baking juices kept flowing, so I kept going, and this was the end result: chopped cinnamon sugar biscuits drizzled with an orange sauce and baked until puffed and golden. I really need to make these puddings more often. <br />
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<b><u>Orange Bread Pudding with Cinnamon Sugar Biscuits</u></b><br />
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Makes one 9x13-inch pan<br />
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4 cups <a href="http://serves2.blogspot.com/2014/02/moms-cinnamon-sugar-biscuits.html" target="_blank">cinnamon sugar biscuits</a>, cut into small cubes<br />
2 eggs<br />
2 cups milk<br />
1/4 cup butter, melted<br />
1/2 cup sugar<br />
1 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1 teaspoon vanilla<br />
Zest of 1 orange<br />
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Preheat oven to 350 degrees. In a small bowl, combine eggs, milk, melted butter, sugar, cinnamon, nutmeg, vanilla, and orange zest. Pour mixture over biscuit cubes and let sit about five minutes. Pour into greased 9x13-inch baking pan and bake, uncovered for 50 minutes until puffed and golden on top. <br />
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Adapted from <a href="http://mikeysinmykitchen.com/2013/03/22/classic-bread-pudding-with-vanilla-sauce/" target="_blank">Mikey's In My Kitchen</a>.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-27590481354199034862014-02-23T22:30:00.000-06:002014-02-23T22:30:25.209-06:00Mom's Cinnamon Sugar BiscuitsI'd say I had a pretty good childhood.<br />
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I grew up in a nice neighborhood, attended a fairly reputable school system, was exposed to music (took piano lessons third grade to my senior year- my brother and I still play a mean Heart and Soul), sports (tried ice skating, soccer, and tennis, but in the end the only sport I got into was Sporty Spice), and religious activities (oh how I wish I could still attend camp and it wouldn't be weird). <br />
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My parents took us on trips (heck, they still do), put me through college, even hired their lawyer to help find my dog when I lost her three years ago (this is a story for another day- or a novel...mom. Or just wait for the movie. It's a crazy story.) They've never failed to show their love for their children (my mom still insists I take anything I want from the pantry after I come for a visit) and their love for each other (just the other day my sister and I were talking about how my dad has always been so good about showing his love for my mom...42 years of marriage later). <br />
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Growing up, my mom often made these cinnamon rolls as a fun treat for a weekend breakfast. Now her forte isn't exactly baking (she <i>can </i>bake, she just prefers to cook the savory stuff. And she's good at it. She's part Martha Stewart sans the <a href="http://serves2.blogspot.com/2013/10/cranberry-cornbread.html" target="_blank">blogger bashing</a> and criminal record), but she sure makes a killer cinnamon roll. I'll admit, she just used the biscuits from a can, which you can absolutely do too (ps I actually bought some Pillsbury as a back up plan), but I figured I would jazz up a few of my <a href="http://serves2.blogspot.com/2014/02/buttermilk-biscuits-basics.html" target="_blank">buttermilk biscuits</a> with some childhood memories. My mom is a genius.<br />
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<b><u>Mom's Cinnamon Sugar Biscuits</u></b><br />
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Makes 20 2-inch biscuits (or 10 Pillsbury biscuits)<br />
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1 recipe <a href="http://serves2.blogspot.com/2014/02/buttermilk-biscuits-basics.html" target="_blank">buttermilk biscuits</a> (or 1 (12-ounce can) of 10 Pillsbury biscuits)<br />
1/4 cup butter, melted in small bowl<br />
1/4 cup sugar + 1 teaspoon cinnamon (or more, depending on your preference), blended in small bowl<br />
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Prepare biscuits according to recipe (or can) directions. Before baking, dredge each biscuit in melted butter then in sugar-cinnamon mixture. Place on prepared baking sheet and bake according to recipe directions.<br />
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Adapted from my mom.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-89466977746930208462014-02-22T22:43:00.000-06:002014-02-23T19:58:50.910-06:00Buttermilk Biscuits<div class="separator" style="clear: both; text-align: left;">
I have been knocking stuff off my to-do list left and right.</div>
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I think it's just the slow pace that January and February lend after the holiday frenzy. It's a welcome pace, and it gets me in the mood to cook and clean and craft. I've also been on a bit of a home decor kick, brainstorming and researching potential changes to make to our little abode, and I fully intend to give the master and office a much needed facelift over the next few months, starting with <a href="http://www.target.com/p/threshold-windham-accent-cabinet/-/A-14500789#prodSlot=medium_1_1" target="_blank">this table</a> (to be delivered by next Friday!). <br />
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But in between the furniture shopping and floor mopping, I've been able to enjoy a little more kitchen time and had the urge this afternoon to bake a batch of biscuits. Why it took so long to do this is beyond me. It was fun, almost therapeutic, and the buttery smell and golden crust left me itching to stay in the kitchen just a while longer (hence a couple more posts I've got lined up for you over the next few days), but today I simply give you buttermilk biscuits.<br />
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Another thing to cross off <a href="http://serves2.blogspot.com/p/kitchen-bucket-list.html" target="_blank">my list</a>!<br />
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<b><u>Buttermilk Biscuits</u></b><br />
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Makes 20 2-inch biscuits<br />
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2 cups all-purpose flour<br />
2 teaspoons baking powder<br />
1 teaspoon salt<br />
1/4 teaspoon baking soda<br />
7 tablespoons unsalted butter, chilled and cut into thin slices<br />
3/4 cup cold buttermilk<br />
2 tablespoons buttermilk for brushing<br />
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Preheat oven to 425 degrees. Whisk flour, baking powder, salt, and baking soda together in a large bowl. Pour flour mixture into food processor and add cold, sliced butter. Pulse together until mixture resembles coarse crumbs (this can also be done in the large bowl using a pastry blender or two knives). <br />
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Pour mixture back into large bowl. Make a well in the center and pour in 3/4 cup buttermilk. Stir until just combined. <br />
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Turn dough onto a floured work surface and pat into a rectangle. Fold rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times. <br />
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Roll dough on a floured surface to about 1/2-inch thick (I just pressed with my hands, no roller needed!). Cut out biscuits using a 2-inch round biscuit cutter. Transfer biscuits to a parchment lined baking sheet. Press indent into the top of each biscuit with your thumb. Brush the tops with 2 tablespoons buttermilk. Bake for 10 minutes or until lightly browned. <br />
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Adapted from <a href="http://allrecipes.com/Recipe/Chef-Johns-Buttermilk-Biscuits/Detail.aspx?event8=1&prop24=SR_Thumb&e11=buttermilk%20biscuits&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i2" target="_blank">AllRecipes</a>. chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-49434245650375282712014-02-15T23:54:00.000-06:002014-02-15T23:54:18.518-06:00Fire Roasted Tomato Black Bean Soup<div class="separator" style="clear: both; text-align: left;">
All this valentines stuff gets me a little relationship reminiscent.</div>
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So I decided to open up my Nathan Box. Do other couples do this? I assumed so until I spoke with a friend at work the other day who seemed surprised by my little collection of all things Nathan- love notes, football tickets, a random rock, birthday cards. It's tempting to say the idea was all mine (my older sister had a boyfriend when she was in high school and I distinctly remember a flower-covered box containing all things Tim), however, I'm pretty sure Nathan was the one who got the ball rolling to preserve our love mementos (he was the uber mushy one in our first few months together- [this is a good thing!]. and yes, Nathan has his own box for me, too.)<br />
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As I browsed through old Chinese takeout fortunes (<i>he who loves you will follow you</i>) and handmade coupons (<i>Car Wash- only 20 kisses *limited time only</i>), I came across a thoughtful bookmark he had left between two pages of a novel I was reading: <i>And then the heroic Nathan, God of Love, rescued the most beautiful Princess in the history of the world! And they lived happily ever after. The End. </i>I also had to laugh at the Valentine envelope with the label <i>It took 1,000 kisses to seal this envelope. </i>And the note that read <i>I love your toosh. and toes and nose and arms and teeth and hair and how you talk! I love you.</i><br />
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And yes, I was sweetly greeted Friday afternoon with flowers and chocolates, but even after this month of love is over it's always nice for the random acts of affection. Like with this soup. Nathan <i>loves </i>this soup. It's slightly spicy and super easy and so delicious and has been requested so often over the last month that I make sure to always have a can of beans on hand. And while it's not exactly something you can keep in a box, it's just another way to say I love you. <br />
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<b><u>Fire Roasted Tomato Black Bean Soup</u></b><br />
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Serves 2 (with leftovers)<br />
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2 teaspoons olive oil<br />
1/4 of a yellow onion, chopped<br />
pinch of salt and pepper<br />
1 garlic clove, minced<br />
1 cup chicken broth<br />
1 (15-ounce) can black beans, drained and rinsed<br />
1 (14-ounce) can fire roasted tomatoes (do not drain)<br />
1 1/2 teaspoons cumin<br />
Juice of half a lime<br />
Salt to taste<br />
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Heat oil in medium pot over medium-high heat. Add onion with a pinch of salt and pepper and saute until golden, about 5 minutes. Add garlic and cook one minute. Stir in chicken broth, black beans, tomatoes and cumin. Bring to a boil. Stir in lime juice and salt, if necessary (I often add about 1/4 teaspoon). Puree about two-thirds of soup using an immersion blender or in batches using a blender or food processor. Let simmer in pot until ready to serve. <br />
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Chelsea Original :)chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-9468968174755264322014-02-09T22:49:00.000-06:002014-02-09T22:49:21.317-06:00Sour Cream Chocolate Bit Cake<div class="separator" style="clear: both; text-align: left;">
Nathan loves this cake.</div>
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So much that when I first confronted him a couple weeks back about what kind of cake he would like for his big birthday, he replied "hmmm I don't know". Then, the day before The Day, I asked once more and was yet again met with the same response. <br />
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Now how does this prove that he loves this cake? After making it my mission and pondering over and perusing through a couple of mouth-watering baker cookbooks to come up with something creative that I know he would love, I suddenly recalled this cake- a tried and true and previously requested almost weekly sweet treat that hasn't been made in far too long. So after last years banana cake with maple cinnamon icing, and the marbled gooey butter cake I made the year before, both of which he obligingly ate the evening of his birthday and which I proceeded to polish off in the following nights single-handedly, I opted for this safe cake- a tender cinnamon cake sprinkled with chocolate chips and sugar. Not exactly what you'd call a traditional birthday cake but once you stick some candles in it no one will ever know the difference.<br />
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Happy birthday, Nathan!<br />
<br />
<strong><u>Sour Cream Chocolate Bit Cake</u></strong><br />
<br />
Makes one 8x8-inch pan<br />
<br />
3 tablespoons butter<br />
1/2 cup sugar<br />
1 egg<br />
2/3 cup all-purpose flour<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon cinnamon<br />
1/2 cup sour cream<br />
1/2 cup chocolate chips<br />
1 tablespoon sugar<br />
<br />
Mix butter with 1/2 cup sugar until blended, then beat in the egg. Stir flour with baking powder, soda, and cinnamon, then blend with creamed mixture. Mix in the sour cream.<br />
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Pour batter into a greased 8x8-inch baking pan. Scatter the chocolate bits evenly over the batter, then sprinkle with the remaining 1 tablespoon of sugar. Bake at 350 degrees for 25 minutes or until cake just begins to pull away from sides of pan. <br />
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Adapted from my mom's 80's Sunset cookbook. chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-52198716222950785492014-02-07T13:12:00.000-06:002014-02-07T13:20:37.968-06:00Flourless Chocolate Cake<div class="separator" style="clear: both; text-align: left;">
It's time for my [belated] annual post on resolutions...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OHXbp96RCgef2tEI5jja1wESCneVcXl3d2MOJGejLPlfXR7NwGvlNSL7Wxmf_VTQRUtMk4HTRylk4dHSfcDyOXoKkCW6SWby1wiUAF-K9mHWUTAPZLy9iLlVmY48cCykhVQq1w4klTI/s1600/IMG_7003+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_358439="null" cua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OHXbp96RCgef2tEI5jja1wESCneVcXl3d2MOJGejLPlfXR7NwGvlNSL7Wxmf_VTQRUtMk4HTRylk4dHSfcDyOXoKkCW6SWby1wiUAF-K9mHWUTAPZLy9iLlVmY48cCykhVQq1w4klTI/s1600/IMG_7003+%25282%2529.JPG" height="480" width="640" /></a></div>
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Learn a language, get more sleep, organize my family recipe album, refinish the office desk, invest in a new computer, read every day, walk the dog, exercise, create wall photo collage, blog more, pray more, love more, call home more, hold hands more, travel more, laugh more. <br />
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Now I didn't exactly make any resolutions, per se. I made more of a long (and on-going) list of things to change and improve within myself. Projects I want to tackle, purchases I need to make, emotions I need to express. Just a hodge podge of self-improvements. I've always been a list-maker, goal-setter, go-getter (although, sometimes I wish I could forgo the pen and paper reminders and allow myself the spontaneity and freedom away from the post-it), however, that will never be me, and that's ok. I'm a planner. I am who I am- yes, this phrase came from a much loved quotes list stored in my phone. And this recipe came from a much neglected <a href="http://serves2.blogspot.com/p/kitchen-bucket-list.html" target="_blank">goals list</a> stored on my blog. <br />
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I've had Flourless Chocolate Cake on my <a href="http://serves2.blogspot.com/p/kitchen-bucket-list.html" target="_blank">Kitchen Bucket List</a> for quite some time now, and what better reason to bake this sinful chocolate beauty than for Valentine's Day (or simply for a chocolate lover, if nothing else). It's rich and fudgy and gooey with a delightfully simple list of only five ingredients.<br />
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<strong><u>Flourless Chocolate Cake</u></strong><br />
<br />
Makes one 8-inch round<br />
<br />
4 ounces bittersweet chocolate<br />
1/2 cup butter<br />
3/4 cup sugar<br />
3 eggs<br />
1/2 cup unsweetened cocoa powder<br />
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<div class="instruction">
Preheat oven to 375 degrees and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper. </div>
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Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 20 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate Dust cake with additional cocoa powder or powdered sugar.</div>
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Adapted from <a href="http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478" target="_blank">Epicurious.</a>chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-54781384510163650102014-02-01T23:15:00.001-06:002014-02-02T20:19:29.772-06:00Banana Butterscotch Pudding Cakes<div class="separator" style="clear: both; text-align: left;">
We've decided to have children.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIt0EuvE-F0APm-NKT39E8Cil_KEKd4Z4O4GPVT5kVR5R9K_njLhX0tfIs2CHeCF6Du9PFEvGuJBu6NlClUTpdaz1tMsoFJNVzmu3p_EDSGNs8c5rawsswDmPzM149PfZyozguchzbrE/s1600/IMG_6972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" closure_lm_542896="null" cua="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihIt0EuvE-F0APm-NKT39E8Cil_KEKd4Z4O4GPVT5kVR5R9K_njLhX0tfIs2CHeCF6Du9PFEvGuJBu6NlClUTpdaz1tMsoFJNVzmu3p_EDSGNs8c5rawsswDmPzM149PfZyozguchzbrE/s1600/IMG_6972.JPG" height="480" width="640" /></a></div>
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Whoa whoa whoa, we're not having kids yet, ....mom, we just broached the subject at lunch today. (heck we're not even married yet (officially, anyway)). Truth be told, we've never really had this conversation. Yes, in five and a half years we haven't exactly talked about having kids (we've talked more about <em>not</em> having kids), but then my sister went and got knocked up fours years ago by my brother-in-law and now I want one too (thanks Mel, thanks). <br />
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So today, over tacos the topic came up. I'm not exactly sure how... somewhere in between chips and salsa we landed on talking about our house- what we like (location, location, location) and what we dislike (two-story, layout, floors), and what we'd like in a future home. This is the part where I [casually] mentioned I still want the three bed/two bath plan- two extra rooms- one for a guest, one for an office-later-turned-children's-bedroom. Oh yes I went there, and we had The Talk. <br />
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Later when we got home, I was checking email and saw I had a comment on a blog post. This is HUGE people. I had an actual comment from an actual stranger who actually made a recipe and took time out of her day to tell me how wonderful it was. (comments on my blog usually take form during my weekly Sunday night phone call with my parents where my mom then tells me she enjoyed my blog post the other day. Thanks mom, thanks). Anyway, this little comment put me on a little high and I decided to come back from my blog vacation and share something I've had stashed away. I have tried to write many posts but sometimes I have trouble with my words- I have a lot I want to say, but at the same time I feel I have nothing to say- and end up hitting "delete" before I hit "publish". So today I said screw it. I will ramble today. About tacos, and children, and Sunday night phone calls, and comments from strangers.<br />
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And I will probably ramble later this week too.<br />
<br />
Oh, and another reason for my absence? I blame <a href="http://www.amazon.com/Dexter-Season-Michael-C-Hall/dp/B000Q6GUW0" target="_blank">Dexter.</a><br />
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<strong><u>Banana Butterscotch Pudding Cakes</u></strong><br />
<br />
Serves 4<br />
<br />
1/2 cup all purpose flour<br />
1/2 tablespoon baking powder<br />
1/4 teaspoon salt<br />
2 tablespoons sugar<br />
1 egg yolk<br />
1 banana, mashed<br />
1/2 cup milk <br />
1/2 teaspoon vanilla extract<br />
2 tablespoons butter, melted<br />
<br />
1/4 cup brown sugar<br />
1 tablespoon light corn syrup<br />
1/3 cup boiling water<br />
<br />
Preheat the oven to 350 degrees. Sift the flour, baking powder, and salt into a large bowl. Add the sugar. In another bowl, mix together the egg yolk, mashed banana, milk, vanilla extract and melted butter. Add this mixture to the dry ingredients and stir to combine. Pour into four small ramekins with enough room to pour the sauce over top. These pudding cakes have a habit of overflowing their goodness so place the dish on a baking sheet. <br />
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To make the sauce, place the brown sugar, corn syrup and boiling water in a saucepan. Bring to a boil then drizzle over the cake (this could also be done in the microwave, just cook until boiling). Bake for 25-30 minutes or until slightly firm in the center. Allow the cake to sit for 5 to 10 minutes then serve.<br />
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Adapted from <a href="http://anecdotesandapples.weebly.com/1/post/2011/10/self-saucing-banana-and-butterscotch-pudding-cake.html" target="_blank">Anecdotes and Apple Cores</a>.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-90244904243221127552013-12-19T22:57:00.002-06:002013-12-20T22:55:05.984-06:00Pumpkin, Cranberry, and Pecan Pie<div class="separator" style="clear: both; text-align: left;">
Are you ready?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXKxxUZp0y9pHdxsNHgMSupCTp63Oj3YlogJ68CtgCwiwAXWqniybNvMPe8kgrAVIzakKeHgvPh4yJGH2WnPVM7flgFcK1MeqWAmt_aUqNSOGTcJqVuRemF6UHHIZly4A567fbLdWEbc/s1600/IMG_6585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gua="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrXKxxUZp0y9pHdxsNHgMSupCTp63Oj3YlogJ68CtgCwiwAXWqniybNvMPe8kgrAVIzakKeHgvPh4yJGH2WnPVM7flgFcK1MeqWAmt_aUqNSOGTcJqVuRemF6UHHIZly4A567fbLdWEbc/s640/IMG_6585.JPG" width="480" /></a></div>
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Are the gifts wrapped, the cookies baked, the halls decked? </div>
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Me? Nope. I pretty prepared, I'll admit, thanks to a lot of online shopping (the result of our little ice storm a few weeks back) and a bit of proactive holiday decorating <em>before</em> the season kicked into full swing. But no sweet treats have been made in my kitchen yet (I'm currently tackling about a thousand plus cookies every morning at the bakery so baking anything at home right now isn't exactly making it to the top of my to-do list), however, I fully intend to bring a few dozen on our upcoming Christmas vacation. </div>
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But today I must share with you this pie. I made it for Thanksgiving (ok, <em>Nathan</em> made it for Thanksgiving- I fetched ingredients and told him what to do. I'm good at that.), but it would suit any holiday meal just fine. It's essentially your classic pumpkin pie doused with a cranberry pecan crumble and it's a nice twist on the traditional version. And it's easy as...pie, so you can tell someone else to make it. </div>
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<strong><u>Pumpkin, Cranberry, and Pecan Pie</u></strong><br />
<br />
1/4 cup sugar<br />
1/2 cup brown sugar, packed<br />
1/4 cup flour<br />
1 teaspoon orange zest<br />
1/2 teaspoon salt<br />
1 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon allspice<br />
1/8 teaspoon cloves<br />
1/8 teaspoon cardamom<br />
1 (15-ounce) can pumpkin<br />
3 slightly beaten eggs<br />
1/3 cup heavy cream<br />
1/2 teaspoon vanilla<br />
1 single pie crust<br />
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<strong>For the Cranberry Pecan Topping</strong><br />
1/2 cup packed brown sugar<br />
4 teaspoons flour<br />
1/4 teaspoon salt<br />
2 tablespoons cold butter<br />
4 ounces fresh cranberries, coarsely chopped<br />
2/3 cup chopped pecans<br />
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<div class="instructions">
In a medium-sized bowl, whisk together the granulated sugar, brown sugar, flour, zest, salt, and all of the spices (nutmeg through cardamom). In a separate bowl, combine the pumpkin, eggs, cream, and vanilla. Add the dry ingredients to the pumpkin mixture and lightly beat by hand until well combined. Pour the pumpkin mixture into a pie shell. Bake at 375 for 20 minutes.<br />
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Meanwhile, add the brown sugar, flour, and salt, and butter to a small food processor and chop until it resembles a coarse mixture. Stir in the chopped cranberries and pecans.<br />
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Remove pie from the oven and sprinkle the cranberry mixture on top. Return the tart to the oven and bake for 20-25 minutes, or until the pie is set, topping is golden and bubbly, and the crust is golden. If the crust starts getting too brown, you can add strips of foil around the edges. Cool on a wire rack. Cover and refrigerate within 2 hours.<br />
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Adapted from <a href="http://www.beantownbaker.com/2011/11/pumpkin-cranberry-and-pecan-pie.html" target="_blank">Beantown Baker</a>.</div>
chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-34688733283875083902013-12-06T20:58:00.002-06:002013-12-06T22:33:30.787-06:00Quick and Easy Small Batch Chunky Marinara<div class="separator" style="clear: both; text-align: left;">
I'm getting a little stir crazy.</div>
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The ice has me stuck inside. Which means I don't have to work (woo hoo!), but it also means no Target runs, no Christmas shopping, no lunch dates (boo hoo). I've slept in, I've cleaned the shower, I've washed the linen, I've attempted to defrost my windshield, I've succumbed to the fact I'm not leaving the driveway. I had grand plans for the weekend like knocking off all my gift shopping, a trip to California Pizza Kitchen, and a little stop in Ikea but nope, not gonna happen. </div>
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Nothing left to do but throw on my grandma sweater, light up the tree, step in the kitchen and make a little pot of marinara (and knead up some fresh bread, but that post is for another day). I've made this sauce a few times before, usually when I've had a busy day and am in a hurry to serve dinner (which was not exactly the case on this lazy afternoon, but it also works well when you're limited to what you have on hand). If you can chop up an onion and open a couple of cans you can make this sauce. Then serve up a romantic pasta dinner to the one that loves you even when it's just the two of you trapped in the house with a couple of dogs, who will tolerate your random outbursts of Christmas carols, and kind of likes your grandma sweater. </div>
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<strong><u>Quick and Easy Small Batch Chunky Marinara</u></strong></div>
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Serves 2-3</div>
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1 tablespoon olive oil</div>
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1/2 white or yellow onion, chopped</div>
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2 cloves garlic</div>
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1 (14.5-ounce) can diced tomatoes, undrained</div>
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1 (8-ounce) can tomato sauce</div>
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1 teaspoon white sugar</div>
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1/2 teaspoon salt</div>
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1/2 teaspoon dried oregano</div>
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1/2 teaspoon dried parsley</div>
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1/2 teaspoon dried basil</div>
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1/4 teaspoon crushed red pepper</div>
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<span class="plaincharacterwrap break">Heat olive oil in a saucepan over medium-high heat. Add onion and garlic and cook 5 to 6 minutes until crisp-tender, stirring frequently.</span><br />
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<span class="plaincharacterwrap break">Mix in diced tomatoes, tomato sauce, sugar, salt, oregano, parsley, basil, and crushed red pepper. Bring to a boil. Reduce heat to low and simmer 15 to 20 minutes or until flavors are blended, stirring frequently.</span><br />
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<span class="plaincharacterwrap break">Adapted from <a href="http://allrecipes.com/Recipe/Chunky-Marinara-Sauce/Detail.aspx?event8=1&prop24=SR_Thumb&e11=chunky%20marinara&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank">AllRecipes</a>.</span>chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-2911249980670896702013-12-03T23:17:00.001-06:002013-12-04T11:40:15.976-06:00Pecan Pie BrowniesGot leftovers?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiespweBHgMEhSNaZA_ZEnATPwCswkUidC5q30epNQmz8EDNLf8_QqhCYpFPLWfaDAfbJp0Qm-BxZcUKEqBbDMbZ45LjwB1EUTbX8Tz4v9qrh0AhgCRGxhglUXgIJB6uPWhw9gr_3n35Ys/s1600/IMG_6724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eua="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiespweBHgMEhSNaZA_ZEnATPwCswkUidC5q30epNQmz8EDNLf8_QqhCYpFPLWfaDAfbJp0Qm-BxZcUKEqBbDMbZ45LjwB1EUTbX8Tz4v9qrh0AhgCRGxhglUXgIJB6uPWhw9gr_3n35Ys/s640/IMG_6724.JPG" width="640" /></a></div>
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Ok now I'll admit we actually did <em>not</em> have a pecan pie this thanksgiving (we opted for pumpkin and <a href="http://serves2.blogspot.com/2012/11/salted-caramel-apple-pie.html" target="_blank">apple</a> this year), but that didn't stop me from purchasing one on discount at the grocery store a few days later. I dug in and had a slice that evening, but the next morning I chopped up half and tossed it in some brownie batter. I use the term "chopped" loosely here. Have you ever tried to chop up a nutty, crusty, gooey pecan pie? Mutilate may be a better word. It's gonna get messy people. <br />
<br />
Just rip that pie apart- cut with a knife, tear with your hands, throw it in the batter and let the mixer mash it up. I even used a <em>gasp</em>! boxed brownie mix. Cheater cheater pumpkin eater. <br />
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It should be noted that the combo of chocolatey boxed mix plus sugary chunks of pecan pie results in one super sweet, uber gooey brownie. (Nathan describes them as "too gooey". I don't know even him anymore. Ha! More for me.)<br />
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Got milk?<br />
<br />
<strong><u>Pecan Pie Brownies</u></strong><br />
<br />
Makes one 9x13-inch pan<br />
<br />
1 18.2-ounce boxed brownie mix (or you can always do homemade!)<br />
1 (8 or 9-inch) pecan pie, chopped <br />
<br />
Prepare brownie batter according to package (or recipe!) instructions. Fold in pecan pie pieces. Spread mixture into lightly greased 9x13-inch baking dish. Bake according to package directions or until center is just set. Let cool before slicing. <br />
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Adapted from <a href="http://cookiesandcups.com/pecan-pie-brownies/" target="_blank">Cookies and Cups</a>.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-85732238234456639692013-12-01T22:58:00.000-06:002013-12-01T22:58:10.531-06:00Cheesy Chicken Corn Chowder<div class="separator" style="clear: both; text-align: left;">
This is by no means a sexy soup.</div>
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But it got cold so I made it and I ate it and I loved it so now I share it. Yup it got real cold. Cold enough to put me in the mood for a little pre-Christmas-in-Colorado boot shopping. Too bad I spotted <a href="http://piperlime.gap.com/browse/product.do?cid=19798&vid=1&pid=683833092" target="_blank">these</a> and now I find myself daydreaming about owning them but I just can't justify the price when a) I live in Texas where b) there's no snow so I'd basically c) look like a fool. No sexy mountain boots for me.</div>
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Once old man winter kicks in though, I make a lot of soup (and I wear a lot of sweatpants. and I drink a lot of chai). Usually my soup consists of whatever I've got lying around the house: a can of diced tomatoes, the remains of a green bell, a handful of onion, a dash of cumin, a pinch of salt. I just pull stuff out of the fridge, off the spice rack, and bam! soup du jour. Then I eat my non-sexy soup in my non-sexy sweats while I browse sexy boots. </div>
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<strong><u>Cheesy Chicken Corn Chowder</u></strong></div>
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Serves 2</div>
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2 tablespoons butter</div>
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1/2 yellow onion, chopped</div>
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1 clove garlic, minced</div>
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1/4 teaspoon ground black pepper</div>
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1 cup frozen corn kernels</div>
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2 tablespoons flour</div>
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1 1/2 cups chicken broth</div>
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1 cup milk</div>
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1 cup cooked, shredded chicken</div>
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1/2 cup sharp cheddar cheese</div>
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1/4 - 1/2 teaspoon salt, or to taste</div>
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Melt butter in medium-sized pot over medium-high heat on the stove. Add onion and garlic and sprinkle with pepper; cook until softened and translucent, about 5 minutes. Add corn and cook another minute. Sprinkle with flour and toss to coat. Stir in chicken broth and milk and bring to a simmer, cooking until slightly thickened. Add chicken and cheese, stirring until cheese is melted and blended. Add salt to taste, if necessary. </div>
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Chelsea Original :) </div>
chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-10691521533353858702013-11-15T13:07:00.002-06:002013-11-15T22:06:25.565-06:00Cinnamon Swirl Sweet Potato Bread<div class="separator" style="clear: both; text-align: left;">
Counting down the days...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiVxmK3Xq-aE_P_VYrX7KCllzev3uFkFfBEiRVWNcO-ZROAaQL-KfisfOCi_FiI3i321AI1fSzkLm8ppqi0sXN5vPk-HhtUEt1G1JO18mklt3U_1DGPr3l_TdCXIASimtnYHqIzXryqg/s1600/IMG_6527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiVxmK3Xq-aE_P_VYrX7KCllzev3uFkFfBEiRVWNcO-ZROAaQL-KfisfOCi_FiI3i321AI1fSzkLm8ppqi0sXN5vPk-HhtUEt1G1JO18mklt3U_1DGPr3l_TdCXIASimtnYHqIzXryqg/s640/IMG_6527.JPG" width="640" zsa="true" /></a></div>
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We're at t-minus 13 days to Thanksgiving and I don't think I've ever been more ready. Ready for seeing family, making pie, eating pie. And sleep. And stuffing.<br />
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I think I literally have been counting down since November one (I was even tempted to go all kindergarten on myself and make a construction paper chain). But now, with less than two weeks to go, the only thing that stands between me and a few days of turkey-filled R-and-R is, well, pie. A lot of pie. Not for me and not for you, but for all those folks who go the easy route and order their pies pre-mixed, poured, baked, and boxed. (Sorry, however I have an inkling if you're reading a food blog you're probably the type of person who intends to make their own pies for the big meal. Yup.) One order alone next week consists of fifty pumpkin. help. <br />
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Lucky for me though, pumpkin is easy as...pie. (take note, you bakery orderers!) And while it's not my favorite dessert on turkey day (unless is involves <a href="http://serves2.blogspot.com/2013/10/double-chocolate-pumpkin-pie.html" target="_blank">chocolate</a>), I do love me a good sweet potato pie which has a similar flavor and consistency but is oh, just oh-so-better. But no, as many times as I've said pie in this post I did not make you a sweet potato pie, however I was itching to do something with this fall flavor and baked up a little loaf and doused it with cinnamon sugar. Oh fall, how I love you and all your fall-y flavors.<br />
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<strong><u>Cinnamon Swirl Sweet Potato Bread</u></strong><br />
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Makes one 9x5-inch loaf pan<br />
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1 (15-ounce) can sweet potatoes in syrup, drained (or one pound peeled, cooked, diced sweet potato)<br />
1 large egg<br />
1 tablespoon vanilla<br />
2/3 cup granulated sugar<br />
1/3 cup brown sugar<br />
5 tablespoons vegetable oil<br />
2 cups flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon ground cinnamon<br />
1/4 teaspoon nutmeg<br />
1 cup buttermilk (or 1 tablespoon white vinegar + 1 cup milk, mixed and let sit for 5 minutes)<br />
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1 tablespoon ground cinnamon<br />
1/3 cup granulated sugar<br />
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In small bowl, first combine 1 tablespoon cinnamon and 1/3 cup granulated sugar. Set aside.<br />
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Combine sweet potatoes, egg, vanilla, and sugars in large mixing bowl. Mix on low speed and slowly add oil. Add flour, soda, salt, cinnamon, and nutmeg. Mix until well blended, then slowly add buttermilk, mixing until combined. <br />
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Pour half of the batter into lightly greased 9x5-inch loaf pan. Sprinkle evenly with a little more than half of cinnamon-sugar mixture. Pour the remaining batter on top and finish with the rest of the cinnamon-sugar. Bake at 350 degrees for 45 to 60 minutes, or until toothpick inserted in center comes out clean.<br />
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Chelsea Original :) chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-3316413105531448362013-11-07T20:23:00.002-06:002013-11-07T20:31:53.164-06:00Mom's Classic Chili<div class="separator" style="clear: both; text-align: left;">
Can last weekend be every weekend?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUAJLoQL2wzOwsUi1lKT21_N_jWhILRG5ZKjoYx5KBehOTP9LbWowGeZzP5p4DcWWs2fSnXddK_PYRhAEdfeJt88IIvMCttcBaWY84v0pAKPib6RRNGrtaRvC6jwbh8Y2Gr4rjfhK_-g/s1600/IMG_6410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUAJLoQL2wzOwsUi1lKT21_N_jWhILRG5ZKjoYx5KBehOTP9LbWowGeZzP5p4DcWWs2fSnXddK_PYRhAEdfeJt88IIvMCttcBaWY84v0pAKPib6RRNGrtaRvC6jwbh8Y2Gr4rjfhK_-g/s640/IMG_6410.JPG" width="640" zsa="true" /></a></div>
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It would involve: kissing monkeys, fuzzy navels, bakery breakfasts, wooden play sets, lego duplos, picture-taking, gift-giving, hug-receiving. Margaritas, cloudless skies, byowine, video-watching*, story-sharing, trip-planning. Thus was the weekend of a very welcome (and very overdue) visit from four of the loveliest people I know: my two parents, my favorite older sis, and my adorable nephew, Ben. It was a full house for roughly 48 hours (+1, thank you daylight savings!), and it was wonderful.</div>
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We went to the <a href="http://www.dallaszoo.com/" target="_blank">zoo</a>, we <a href="http://freebirds.com/" target="_blank">built our own tacos</a>, we feasted on <a href="http://www.salernositalian.com/" target="_blank">Italian cuisine</a>. We discussed Thanksgiving 2013 (Tulsa here I come! ps I'm making <a href="http://serves2.blogspot.com/2012/11/salted-caramel-apple-pie.html" target="_blank">pie</a>), we discussed Christmas 2013 (Colorado, here we come! ps I'm making cookies). </div>
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But before we did any of this, we ate chili. My mom's chili. But I made it. She had given the recipe to me years ago, which I had chicken-scratched on a piece of notebook paper, and I finally took it out from my arsenal of soup recipes to make for the ones I love. It was a hit (by everyone except Ben, who decided to feast on macaroni and apples- no hard feelings though. That boy could ram his new bike into my car and then trek it through my newly planted pansies and I would still love him to bits and pieces) and paired nicely with my <a href="http://serves2.blogspot.com/2012/10/jalapeno-cornbread.html" target="_blank">go-to cornbread</a>- the perfect way to celebrate both the arrival of the beautiful fall weather, and the arrival of my beautiful family.</div>
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*<a href="http://www.ellentv.com/2013/10/22/andy-and-amys-haunted-house/?utm_source=buffer&utm_campaign=Buffer&utm_content=buffer90323&utm_medium=twitter" target="_blank">{see video here}</a><br />
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<strong><u>Mom's Classic Chili</u></strong></div>
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Serves 4-5 (serves a family)</div>
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2 tablespoons olive oil</div>
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1 large onion, coarsely chopped</div>
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5 cloves garlic, minced</div>
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1 pound ground chuck beef</div>
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2 teaspoons chili powder</div>
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1/4 teaspoon ground cloves</div>
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1 teaspoon dried basil</div>
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1 tablespoon oregano</div>
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1 teaspoon cumin</div>
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1 (28-ounce) can italian whole tomatoes</div>
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1 (6-ounce) can tomato paste</div>
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2 cups water</div>
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2 teaspoons salt, or as needed</div>
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1 teaspoon ground black pepper, or as needed</div>
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Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic. Sauté until onions are translucent, about 8 minutes. Add chuck and sauté until brown, breaking up meat with back of spoon, about 5 minutes. Add chili powder, cloves, basil, oregano, and cumin. Stir 2 minutes. Mix in tomatoes, crushing with back of spoon, tomato paste, and water. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking, about 1 hour 15 minutes. Season to taste with salt and pepper. </div>
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Adapted from my mom :)</div>
chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-29400764005580923452013-10-31T21:03:00.003-05:002013-10-31T22:10:47.080-05:00Italian Sausage Stuffed Bell Peppers<div class="separator" style="clear: both; text-align: left;">
You'd think I'd be prepared.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjL4BqL-e2r4bsxGBF9200GXqJfjEQATqV430CtC9cBCoohyphenhyphend2CbceO6TadlcVJvqLRX_kAca3Xf_SoUVo6_pPjsvlAPE5EbWXfKoTPEzSovRCekOa_eLN-3vRU1GtbjnfRX4QxRILEAU/s1600/IMG_6370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjL4BqL-e2r4bsxGBF9200GXqJfjEQATqV430CtC9cBCoohyphenhyphend2CbceO6TadlcVJvqLRX_kAca3Xf_SoUVo6_pPjsvlAPE5EbWXfKoTPEzSovRCekOa_eLN-3vRU1GtbjnfRX4QxRILEAU/s640/IMG_6370.JPG" vsa="true" width="640" /></a></div>
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We're having guests tomorrow. Well, technically, it's my family, which can hardly constitute as guests, but we're having people coming to stay with us in our home, sleep in our beds, eat our food, use our toilet. I'm not complaining. It's what guests do. And I'm thrilled to share our space and our toilet paper with the ones I love.<br />
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Linens have been laundered, activities have been planned, a belated birthday gift has been wrapped. <br />
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But I'm in a bit of a pickle. They arrive tomorrow night and I'm stumped on dinner. I've been thinking and overthinking about it all darn day. You see, I've been making these stuffed bell peppers a lot for Nathan and me, and they're mighty delicious, but they're just not something I would serve to my family on the night of their Texas arrival. They're more of a meat and potatoes kind of family (no, we're not farm people, but I actually had someone at work the other day tell me he could see me growing up on a farm. Um no. If you know me at all this is as far from my personality as you can get. I don't do farms. I don't do camping. I don't do dirty, sweaty things. I'm very much a girl). But my parents like meals with a piece of meat (and a side of wine)- like a filet of steak or a breast of chicken. That sort of thing. And for some reason it's tearing me up inside.<br />
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Nathan wasn't much help when I phoned him in Austin this evening (yes, I'm greeting the trick-or-treaters solo tonight), and the fact that he is expected to mow the yard and clean up the unfinished bathroom upon his arrival tomorrow morning is really all I can ask of him. Dinner is up to me. And dinner I shall serve.<br />
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oh, and the best part of this little visit? i'm gonna get to see <a href="http://serves2.blogspot.com/2012/07/benjamins-yellow-birthday-cake-with.html" target="_blank">this guy</a> and <a href="http://serves2.blogspot.com/2012/09/cappuccino-angel-food-cupcakes.html" target="_blank">this girl.</a><br />
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<strong><u>Italian Sausage Stuffed Bell Peppers</u></strong><br />
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Serves 2<br />
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1/2 cup uncooked instant brown rice<br />
2 teaspoons olive oil<br />
1/2 cup chopped yellow onion<br />
1/2 teaspoon salt<br />
1/2 teaspoon ground black pepper<br />
1 garlic clove, minced<br />
1/2 teaspoon oregano<br />
1/4 teaspoon fennel seeds<br />
1/2 cup ground italian sausage crumbles (I use Jimmy Dean Fully Cooked Sausage Crumbles)<br />
1/8 cup grated parmesan<br />
2 green bell peppers<br />
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Cook rice according to package directions. Set aside.<br />
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Cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture). Place standing up in baking dish (for two peppers I used a 9x5-inch loaf pan). Set aside.<br />
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In a medium skillet, heat olive oil over medium heat. Add onion and chopped bell pepper; sprinkle with salt and pepper. Stir often, until soft and translucent. Add garlic, and cook for one minute. Add oregano, fennel seeds, sausage, and rice. Toss and cook until warmed through. Divide mixture between each bell pepper, pressing down with the back of a spoon until full. Bake at 350 degrees for 20 minutes. Sprinkle with parmesan and cook for 10 minutes more, until cheese is melted.<br />
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-17446234795753078732013-10-24T16:42:00.001-05:002013-10-24T16:42:38.275-05:00Cranberry Cornbread<div class="separator" style="clear: both; text-align: left;">
Martha Stewart made a boo boo.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAI3S_1ds8asXJz7fzvb87iSca9YwkF6Uaq4QMxaOPC5VRG1SZQSRFrUPiFrnPf9-IH1IG9oMKU3bvUox41N3UATPuNwXO2s_eLLPvOU997xvAQoQFYzxxktnTN5dBqx3anNQpzpnaWo/s1600/IMG_6360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" isa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAI3S_1ds8asXJz7fzvb87iSca9YwkF6Uaq4QMxaOPC5VRG1SZQSRFrUPiFrnPf9-IH1IG9oMKU3bvUox41N3UATPuNwXO2s_eLLPvOU997xvAQoQFYzxxktnTN5dBqx3anNQpzpnaWo/s640/IMG_6360.JPG" width="640" /></a></div>
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And I'm not talking about a scary ghost boo boo. She made a remark that horrified bloggers everywhere. </div>
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See for yourself <a href="http://smallbusiness.yahoo.com/advisor/martha-stewart-blogger-blunder-173119018.html" target="_blank">{video at 1:40}</a>.</div>
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Read for yourself {below}:</div>
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“Who are these bloggers? They’re not trained editors and writers at Vogue magazine. I mean, there are bloggers writing recipes that aren’t tested, that aren’t necessarily very good or are copies of everything that really good editors have created and done. Bloggers create kind of a ‘<em>popularity</em>‘. But they are not the experts and we have to understand that.”<br />
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Ouch.<br />
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Now I have been a Martha fan for as long as I can remember (was I the only nerd who enjoyed watching <em>Martha Stewart Living </em>on summer mornings during my adolescence?)<em>, </em>and I'll admit I'm no trained professional, nor is everyone going to love every one of my recipes (heck, there are plenty of recipes I post that Nathan doesn't like- this means I eat the <a href="http://serves2.blogspot.com/2013/10/double-chocolate-pumpkin-pie.html" target="_blank">whole pie</a>). No one is editing my [random] writing (editors would probably cry if they had to proofread my weekly blurbs) and I'm far from the <a href="http://serves2.blogspot.com/2013/02/hot-fudge-chocolate-cakes.html" target="_blank">domestic diva</a> Martha is, but, unfortunately, that comment left a sour taste in my mouth. <br />
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To me, blogging is a creative outlet. I share whatever I want to whoever is interested and try new things in the kitchen just so I can indulge the handful of people who are actually reading this little corner of the internet that is mine. It's fun, it steps me outside of my usual culinary comfort zone, and I'm definitely not in it for the money (I've probably made about 25 cents since the inception of Serves Two, and if I were more motivated to make it "big"- because you can make a big chunk of change if you put your heart and soul into a blog- I might just dabble in some advertising and whatnot), but I do it for me. And for you, whoever is reading this. <br />
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I get ideas from magazines, cookbooks, the internet, television, and two of my favorite sources for information: my brain and other blogs. Blogs are real. They're people just like you and me cooking in their own kitchen, taking pictures with their own cameras, sitting down at their own computer and sharing with the world wide web. You don't get quite the same realness when you're flipping through <em>Bon Appetit,</em>...or <em>Vogue</em>. <br />
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So today I give you Cranberry Cornbread. A buttery crusted cornbread tossed with fresh and dried cranberries imparting both tartness and sweetness, then baked in a skillet. The recipe just so happened to originally have come from Martha, but I found it on a blog. And the cranberry addition? It was my own idea. And it's a good thing.<br />
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<strong><u>Cranberry Cornbread</u></strong><br />
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Makes one (8-inch) skillet (double recipe for 10.25 or 12 inch skillet)<br />
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1/2 cup yellow cornmeal<br />1/2 cup + 2 tablespoons all-purpose flour<br />1 tablespoon granulated sugar<br />3/4 teaspoon baking powder<br />1/4 teaspoon baking soda<br />3/4 teaspoon salt<br />1 cup buttermilk<br />1 egg yolk<br />2 tablespoons unsalted butter, cut into 4 pieces<br />
1 tablespoon cornmeal<br />
1/2 cup fresh cranberries<br />
1/3 cup dried cranberries<br />
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Preheat oven to 425 degrees. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a large measuring cup, whisk together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and, using a rubber spatula or large wooden spoon, stir the batter together until completely combined. Toss cranberries with 1 tablespoon cornmeal. Fold into batter.<br />
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Put the butter in a 8-inch cast iron skillet and place the pan in the oven until the butter is melted, about 3 to 5 minutes. Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the pan. Smooth the top and bake until a skewer inserted in the middle comes out clean, about 15 to 20 minutes. <br />
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Adapted from <a href="http://www.browneyedbaker.com/2013/10/17/skillet-cornbread-recipe/" target="_blank">Brown Eyed Baker</a>. Originally from <a href="http://www.marthastewart.com/355583/skillet-cornbread" target="_blank">Martha Stewart</a>.</div>
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-87585016669732056742013-10-17T17:21:00.001-05:002013-10-17T17:21:46.585-05:00Basil Salt (diy)<div class="separator" style="clear: both; text-align: left;">
It's rumored that couples tend to resemble one another.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUlunQ0BZV05VUaF2FODSDs2xLifpFrKs4NrK_iEt_8VtraFD4bxqeMStoq3GEFoMkhIZQquuXs7_e58Ijmx8W7UWQaoyBxPZ1yITjWQXRrwXwcmIU7rutmZtEq_3F3A6fItTkGMRqiw/s1600/IMG_6303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPUlunQ0BZV05VUaF2FODSDs2xLifpFrKs4NrK_iEt_8VtraFD4bxqeMStoq3GEFoMkhIZQquuXs7_e58Ijmx8W7UWQaoyBxPZ1yITjWQXRrwXwcmIU7rutmZtEq_3F3A6fItTkGMRqiw/s640/IMG_6303.JPG" width="640" xsa="true" /></a></div>
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They're usually close in age, have achieved the same level of education, are the same ethnicity, display the same level of attractiveness, etc. And the longer they're together, the more alike they become (ps those who resemble one another the most report the happiest marriages).*</div>
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Nathan sprinkles salt on, well...everything. Mac and cheese, tacos, sub sandwiches, pizza, you name it. I sprinkle salt on warm tortilla chips, crispy french fries, scrambled eggs. Nothing crazy. </div>
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Until now. I now put salt on my pizza. This basil salt. It's the new grated parmesan. A simple mixture of coarsely ground kosher salt with a big punch of fresh basil blended in (basil is the only herb I grew this summer that escaped the wrath that is the Texas heat), it goes perfect on those frozen pizzas I've been so good about serving up for dinner lately. And sprinkled on buttered, toasted french bread alongside [frozen] lasagna. </div>
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I think we're soul mates.</div>
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<strong><u>Basil Salt</u></strong></div>
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1/2 cup basil leaves, packed</div>
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1/2 cup coarse kosher salt</div>
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Preheat the oven to 225 degrees. Line a baking sheet with parchment paper and set aside.</div>
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In the bowl of a food processor, add basil leaves and salt. Pulse until basil leaves are ground. Spread mixture out evenly on prepared baking sheet. Bake for 20-30 minutes until mixture is dry. Break up any clumps that may have formed with your fingers. If necessary, pulse mixture in food processor to achieve desired coarseness (or to a fine powder, if you choose). Store in an airtight container.</div>
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Adapted from <a href="http://www.thelittleepicurean.com/2013/08/pesto-pizza-and-basil-salt.html" target="_blank">The Little Epicurean</a>.</div>
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*<a href="http://www.amazon.com/Happier-Home-Experiments-Practice-Everyday/dp/0307886786" target="_blank">Happier at Home</a>. (highly recommended read)</div>
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-84319773569536806132013-10-12T23:26:00.000-05:002013-10-12T23:26:13.652-05:00Double Chocolate Pumpkin Pie<div class="separator" style="clear: both; text-align: left;">
It's high time I made you a pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UP7vjKMBVwW6GMRUXZfBanS1gwo8jinYEz5d5UnhpjlmDPYW3Ok3GxycG_foqUMk5PXdYjjwPb6bwYhR248e6im4oYDw6KIVnJyPZo0g9UiV8FSLbIuQipQkWypvtYIDPkTKl6FwXQ4/s1600/IMG_6356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9UP7vjKMBVwW6GMRUXZfBanS1gwo8jinYEz5d5UnhpjlmDPYW3Ok3GxycG_foqUMk5PXdYjjwPb6bwYhR248e6im4oYDw6KIVnJyPZo0g9UiV8FSLbIuQipQkWypvtYIDPkTKl6FwXQ4/s640/IMG_6356.JPG" width="640" xsa="true" /></a></div>
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But this is not your ordinary pumpkin pie (thank goodness because, if I'm being honest...and I'm going to be...I don't really like pumpkin pie). I'm in the pecan pie camp. And after last year, I'm in the <a href="http://serves2.blogspot.com/2012/11/salted-caramel-apple-pie.html" target="_blank">apple pie</a> camp as well. But this pie here might just make me a pumpkin pie convert.</div>
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After last years <a href="http://serves2.blogspot.com/2012/10/pumpkin-kiss-cookies.html" target="_blank">pumpkin kiss cookies</a> (one of my most popular posts, per readers) and the <a href="http://serves2.blogspot.com/2012/10/triple-chocolate-cupcakes-with-pumpkin.html" target="_blank">triple chocolate cupcakes with pumpkin pie frosting</a> (one of my most popular posts, per me), I decided to kick pumpkin pie up a notch with the addition of chocolate. </div>
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Melted morsels get mixed into the classic pie filling, which then gets poured into a chocolate oreo crust. I opted for pre-made because I'm lazy, which isn't news to you considering I wrote <em>one </em>measly blog post during the entire month of September. I'm ashamed. I'm sorry. So I made you a pie.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPQE0f3e-nDf5DxLiDv8JDkNnJ2fPHoxaTbAd7FVdJEt3FUSRm2WRnRP7oX18XHybgqTo1aLW4nGD2xxHJgoJD5G01Jp0q72aRkrKxSVbXhW1MjNpE3L99i_3zLlkJuDUoRdWeXm-82k/s1600/IMG_6353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOPQE0f3e-nDf5DxLiDv8JDkNnJ2fPHoxaTbAd7FVdJEt3FUSRm2WRnRP7oX18XHybgqTo1aLW4nGD2xxHJgoJD5G01Jp0q72aRkrKxSVbXhW1MjNpE3L99i_3zLlkJuDUoRdWeXm-82k/s640/IMG_6353.JPG" width="640" xsa="true" /></a></div>
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<strong><u>Double Chocolate Pumpkin Pie</u></strong></div>
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Makes 1 (9-inch) pie</div>
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1/2 cup semisweet chocolate morsels</div>
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2 tablespoons unsalted butter</div>
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1 can (15-ounce) solid-pack pumpkin</div>
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1 can (12-ounce) evaporated milk</div>
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3/4 cup granulated sugar</div>
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2 large eggs</div>
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1 tablespoon cornstarch</div>
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1 teaspoon pure vanilla extract</div>
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1 1/2 teaspoons coarse salt</div>
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1 teaspoon ground cinnamon</div>
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3/4 teaspoon ground ginger</div>
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1/4 teaspoon ground nutmeg</div>
<div class="ingredient">
1/8 teaspoon ground cloves</div>
1 prepared Oreo pie crust (homemade or store bought)<br />
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Preheat oven to 325 degrees. Melt chocolate and butter in large sauce pan over medium-low heat stirring constantly until melted (<em>stir constantly </em>to prevent burning the chocolate!). Once blended, turn off stove and stir in pumpkin. Whisk in milk, sugar, and eggs. Add cornstarch, vanilla, salt, and spices. Whisk until combined. Pour mixture into prepared pie crust (I had extra filling). Bake at 325 degrees for 50-60 minutes until center is set but still jiggly. Let cool before slicing and serving. Store leftovers in fridge. <br />
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Adapted from <a href="http://www.closetcooking.com/2012/10/triple-chocolate-pumpkin-pie.html" target="_blank">Closet Cooking</a>.<br />
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com1tag:blogger.com,1999:blog-3388069893223490364.post-86214114520902521332013-08-31T23:20:00.000-05:002013-09-01T20:34:07.850-05:00Barbecue Chicken Salad<div class="separator" style="clear: both; text-align: left;">
Changes are taking place...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESmBFq26w6Lema2Ijk0anJpxRp-THgYAqA58XUGFxGVI0LpzzxKMHq6Hxk43_4Y34-zDhoA_HIDGsIDn2WOgt2kAJ2ywXuu-YmafkDF0Cah_OI1JCwjjZ5WvHRrVy0STKQPdPGhPXdi0/s1600/IMG_6250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiESmBFq26w6Lema2Ijk0anJpxRp-THgYAqA58XUGFxGVI0LpzzxKMHq6Hxk43_4Y34-zDhoA_HIDGsIDn2WOgt2kAJ2ywXuu-YmafkDF0Cah_OI1JCwjjZ5WvHRrVy0STKQPdPGhPXdi0/s640/IMG_6250.JPG" width="640" /></a></div>
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so that means you eat the same things.</div>
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Like pizza, and burgers, and frozen lasagna, and...chicken salad. </div>
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I had absolutely no intention on sharing yet another chicken salad recipe with you at least until summer 2014, but then this happened and I simply couldn't resist. I threw this together on a whim one day (several weeks ago, actually. I've been MIA, if you haven't noticed. Like I said though, there are some changes taking place in our lives- more on that at a later time, but no, I'm not bearing child) and it was love at first bite. But we're kind of barbecue freaks in this house. It's sweet and spicy and tangy and perfectly acceptable this labor day weekend. And a heckuvalot more up my alley than smoking a brisket.</div>
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omgbbq.</div>
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<em>sorry, keeping it short today folks! hopefully i'll be back in the blogging swing of things soon!</em></div>
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<strong><u>Barbecue Chicken Salad</u></strong></div>
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1 large chicken breast, cooked and chopped</div>
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1 stick celery, chopped</div>
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1/4 cup red onion, diced</div>
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1/3 cup corn kernels</div>
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1/2 teaspoon italian seasoning</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon pepper</div>
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2 tablespoons mayo</div>
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2 tablespoons barbecue sauce (I used Head Country Hot for a little kick!)</div>
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Combine chicken celery, onion, and corn. Sprinkle with italian seasoning, salt, and pepper and toss. Add in mayo and barbecue sauce; toss to coat. Refrigerate for one hour or until ready to eat.</div>
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Chelsea Original :)</div>
chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-38075160551546552642013-08-12T11:07:00.000-05:002013-08-12T22:54:11.737-05:00Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut<div class="separator" style="clear: both; text-align: left;">
So I'm sure you've figured that I have feelings for you now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_f6SaMZ8VTNj2ts2sN5S4939IHVWINdh1I8Wr2ch-oKYj8iuH6SBtM3K-FF56234OsYB2nEmZv0nqFzPwLxSBVl9MjrUyVyFHItqYiYc-LQlwPrCEnpbkP8kdbpo8JnmAfgIHrcxxbVU/s1600/IMG_6259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" jsa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_f6SaMZ8VTNj2ts2sN5S4939IHVWINdh1I8Wr2ch-oKYj8iuH6SBtM3K-FF56234OsYB2nEmZv0nqFzPwLxSBVl9MjrUyVyFHItqYiYc-LQlwPrCEnpbkP8kdbpo8JnmAfgIHrcxxbVU/s640/IMG_6259.JPG" width="640" /></a></div>
<br />
I’m talking to you, Lemon Cake. <br />
<br />
And five years ago I said these words to Nathan and we finally became a couple. It was the best decision I’ve ever made.<br />
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He is absolutely hilarious (today I endured a brief dance breakout at Lowe’s and some very enthusiastic singing in the car), incredibly thoughtful (he’s the guy to thank for my beloved stand mixer and chi flat iron, as well as the occasional “because-I-love-you” donut, and I'll never forget that perfect proposal), does a mean worm (and has a scar on his chin to prove it), is the most adorable sleeper (we’re talking arms stretched behind his head as if he’s posing for a Levi’s ad), and has a pretty face to look at (yea, he’s a stud). It’s kind of hard to put into words how much I love this guy. <br />
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So in honor of five years with the man of my dreams, I made us a celebratory cake. Bursting with lemon, topped with a coconut marshmallow frosting and flaked, toasted coconut, it’s just a little gesture to say I love you, Nathan.<br />
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And thanks for letting me change my facebook status.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYy8KnlTC39P-tUvP36WovIIvkf_Op42Rohe9cSxPELhay5bIbzc7It3F_gQcByymKr0IzWv1EdIIbOv2mubpPZG96g5hTPsnaaMz3pNmnpJaFDNWPuyJe1TT02iFX94JJU2pFQLUo58/s1600/IMG_6262.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMYy8KnlTC39P-tUvP36WovIIvkf_Op42Rohe9cSxPELhay5bIbzc7It3F_gQcByymKr0IzWv1EdIIbOv2mubpPZG96g5hTPsnaaMz3pNmnpJaFDNWPuyJe1TT02iFX94JJU2pFQLUo58/s640/IMG_6262.JPG" /></a><br />
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<strong><u>Lemon Cake with Coconut Marshmallow Frosting and Toasted Coconut</u></strong><br />
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Makes one (9-inch) springform pan<br />
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2 cups all-purpose flour, sifted<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 cup unsalted butter, melted and cooled<br />
2 large eggs<br />
1 cup granulated sugar<br />
2 teaspoons vanilla extract<br />
the zest of 3 lemons<br />
1/2 cup fresh lemon juice (this was 3 lemons for me)<br />
3 tablespoons milk<br />
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<u>Marshmallow Frosting</u><br />
4 large egg whites<br />
1 cup granulated sugar<br />
1/4 teaspoon cream of tartar<br />
1 teaspoon coconut extract<br />
1/2 cup unsweetened, flaked coconut, toasted if desired<br />
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Preheat oven to 350 degrees. Spray a round 9-inch cake pan (mine was springform) with nonstick spray.<br />
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In a small bowl, whisk together sifted flour, baking powder and salt. In a large bowl, whisk together eggs and sugar until smooth and creamy. Add in cooled butter and vanilla extract, whisking until combined. Stir in all of the lemon zest. Add half of the flour mixture, stirring well, then add in the lemon juice and milk. Stir in remaining dry ingredients until batter is smooth. Pour into the greased 9-inch pan and use a spatula to even out the batter. Bake for 20-25 minutes, or until cake is set and springs back when touched. Remove and let cool completely.<br />
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To make the frosting, combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer. Place over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in coconut extract for another minute until combined. Frost cake as desired, then top with coconut!<br />
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Adapted from <a href="http://www.howsweeteats.com/2013/03/easy-lemon-cake-with-marshmallow-frosting-toasted-coconut/" target="_blank">How Sweet It Is</a>.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-91881398539586948702013-08-08T19:28:00.002-05:002013-08-08T19:56:04.870-05:00The Ultimate Chocolate Cupcake: Mission CompleteThis is it baby.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrspodw3cR81b3nGhOwIUijlXHINqpobz25lbepmDdF-T-r3r9FXmb9FChfBUORu-cA1hySrgASiNutQoxa3faXYJFv1zatTnD1DfGN-evUFHUNfibhujd6dzYt00H7v9zq8UXMuRSkc/s1600/IMG_5650.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrspodw3cR81b3nGhOwIUijlXHINqpobz25lbepmDdF-T-r3r9FXmb9FChfBUORu-cA1hySrgASiNutQoxa3faXYJFv1zatTnD1DfGN-evUFHUNfibhujd6dzYt00H7v9zq8UXMuRSkc/s640/IMG_5650.JPG" /></a><br />
<br />
It took one year, seven rounds, fifty+ Official Cupcake Explorers who at long last found one chocolate winner. <br />
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Let’s start at the beginning. Last June I was <a href="http://www.cupcakeproject.com/2012/06/annoucning-explorers-on-quest-for.html" target="_blank">chosen</a> to participate in the quest for the Ultimate Chocolate Cupcake for the incredibly creative blog <a href="http://www.cupcakeproject.com/" target="_blank">The Cupcake Project</a>. I wrote up a little blurb as to why I should be chosen. It went along the lines of <em>I have a blog, I’m a baker, I’ve made the Ultimate Vanilla Cupcake, blah blah blah</em>. Anywho, my wit and words won me a prized spot in this little venture. (And you should have seen the celebration. Bouncing-in-my-seat, hands-in-the-air ecstatic. Luckily, in the privacy of my own home). <br />
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And so the quest began. All seven rounds, as it turned out. The goal was a 60 percent vote by Explorers to agree that Yes! This is the Ultimate! Now I won’t lie, I did vote rounds 2 and 6 as winners, and every round had its pros (nicely domed, easy to follow recipe, wonderfully sweet) and cons (ugly appearance, too dense, somewhat dry), but all that turned around when I received Round 7’s recipe in an email mid-May. <br />
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Perfect everything. Perfect appearance, perfect crumb, perfect density, perfect texture, perfect chocolate flavor, perfect sweetness; ultimately perfect!<br />
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And so, without further ado, I give you…<br />
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The Ultimate Chocolate Cupcake!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR15SZx0sunyYN06SzxnTPTnMPV_lEVyMxJV7pIBpORITslGPVeL0D_4DJQA-JeE9N84cJCHEttW8wOptq_p1zAXB6oScZ8e4Pt9Rn_tvMfbZq1kpPyQlnM40Vr3HwxA1JDzLjP-s1IMQ/s1600/IMG_5655.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR15SZx0sunyYN06SzxnTPTnMPV_lEVyMxJV7pIBpORITslGPVeL0D_4DJQA-JeE9N84cJCHEttW8wOptq_p1zAXB6oScZ8e4Pt9Rn_tvMfbZq1kpPyQlnM40Vr3HwxA1JDzLjP-s1IMQ/s640/IMG_5655.JPG" /></a><br />
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See Stef’s Blog, <a href="http://www.cupcakeproject.com/" target="_blank">The Cupcake Project</a>, for more reviews about the <a href="http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html" target="_blank">Ultimate Chocolate Cupcake</a>!<br />
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<strong><u>The Ultimate Chocolate Cupcake</u></strong><br />
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Makes 12 cupcakes<br />
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1/4 cup unsalted butter, room temperature<br />
1 cup sugar<br />
2 ounces of your favorite chocolate (you can use any plain chocolate that you like except white chocolate or candy melts. The chocolate doesn't have to be one typically earmarked for baking- any chocolate that isn't flavored and doesn't contain mix-ins like nuts, krispies, nougat, etc. will work.)<br />
2 large eggs, room temperature<br />
2 large egg yolks, room temperature<br />
1/2 cup + 1 tablespoon vegetable or canola oil, measured in a liquid measuring cup<br />
2 teaspoons vanilla extract<br />
1/3 cup full-fat sour cream<br />
1 cup all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/2 cup cocoa powder<br />
1/2 cup room temperature water, measured in a liquid measuring cup<br />
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Preheat oven to 350 degrees. In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar until fully combined. The end result should look like wet sand. <br />
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Melt the chocolate in the microwave or in a double boiler. Once the melted chocolate is cool enough to touch, add it to the butter/sugar mixture and mix until just combined. Mix in eggs and egg yolks one at a time until just combined. Mix in oil, vanilla, and sour cream until just combined. <br />
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Sift together flour, salt, baking soda, and cocoa powder into a separate medium-sized bowl. Use a fork or a whisk to ensure that the ingredients are mixed well after sifting. Add dry ingredients to wet ingredients in three additions, mixing until just combined after each addition. Mix in water until just combined. <br />
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Fill cupcake liners 2/3 full and put in the oven. Check for doneness at 18 minutes - a toothpick inserted into the center of a cupcake should come out clean. If they are not done, check again every two minutes until they are done. (Mine took 20 minutes!)<br />
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Immediately remove cupcakes from the cupcake tin and place on a cooling rack or on the counter to cool to room temperature. <br />
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[If you would like to add coffee to the recipe, either add 1 teaspoon espresso powder or instant coffee granules along with the sifted dry ingredients, or replace the water with room temperature brewed coffee.]<br />
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Adapted from <a href="http://www.cupcakeproject.com/2013/06/chocolate-cupcake-recipe-the-ultimate-chocolate-cupcake-test-baked-by-50-bakers-and-counting.html" target="_blank">The Cupcake Project</a>.chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-48242452305873817822013-08-01T19:55:00.000-05:002013-08-11T22:54:01.293-05:00bits and bites <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz5mSBRBeCXRcozEdhncmPIgh2_b5SQDSxqtzfF8visNCvmaBHApaxe8HmwqgaE3IzomM0VE16KCEunNsfKQOMAbbLzgEUZ9WDOoeDhcZI4TkXnb3df6N2iyTo3-o5UvpRJMeaxAE3JE/s1600/Elusive+Chocolate+Doodle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" dba="true" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz5mSBRBeCXRcozEdhncmPIgh2_b5SQDSxqtzfF8visNCvmaBHApaxe8HmwqgaE3IzomM0VE16KCEunNsfKQOMAbbLzgEUZ9WDOoeDhcZI4TkXnb3df6N2iyTo3-o5UvpRJMeaxAE3JE/s640/Elusive+Chocolate+Doodle.jpg" width="640" /></span></a></div>
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<span style="color: black;">It’s been a while since I’ve done one of these posts.<span style="mso-spacerun: yes;"> </span>Figured it was time to be random.</span></div>
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<span style="color: black;">1.<span style="mso-spacerun: yes;"> </span>I mentioned this in the last post, but I’m currently reading (almost finished!) <i style="mso-bidi-font-style: normal;"><a href="http://www.amazon.com/Dark-Places-Novel-Gillian-Flynn/dp/0307341577">Dark Places</a> </i>by Gillian Flynn.<span style="mso-spacerun: yes;"> </span>Loving it.<span style="mso-spacerun: yes;"> </span>This is not a happy-go-lucky book.<span style="mso-spacerun: yes;"> </span>You’ve been warned.<span style="mso-spacerun: yes;"> </span>Also, recently read <i style="mso-bidi-font-style: normal;"><a href="http://www.amazon.com/Her-Laura-Zigman/dp/0375713220">Her</a></i> (Laura Zigman) and love love loved that as well.<span style="mso-spacerun: yes;"> </span>Witty, well-written, chicklit at its finest.<span style="mso-spacerun: yes;"> </span>Couldn’t put it down.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="color: black;">2. A week or so ago, Nathan and I were out and about and the Google Maps Car passed us!<span style="mso-spacerun: yes;"> </span>We waved from our vehicle.<span style="mso-spacerun: yes;"> </span>Then, the other night, Nathan was in our front yard and it drove down our street!<span style="mso-spacerun: yes;"> </span>He waved (let’s hope that's all he did).<span style="mso-spacerun: yes;"> </span>How cool is that?!<span style="mso-spacerun: yes;"> </span>It’s the little things :)</span></div>
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<span style="color: black;">3. So I am officially obsessed with four new blogs:<span style="mso-spacerun: yes;"> </span></span><a href="http://sallysbakingaddiction.com/"><span style="color: black; text-decoration: none; text-underline: none;"><em>Sally’s Baking Addiction</em></span></a><span style="color: black;"> (great indulgences, great detail as to how each ingredient is imperative to making every treat delicious), </span><a href="http://www.averiecooks.com/"><span style="color: black; text-decoration: none; text-underline: none;"><em>Averie Cooks</em></span></a><span style="color: black;"> (more indulgences and more detail- which has aided me in tweaking some of my recipes at the bakery to make my goodies even better!), </span><a href="http://joythebaker.com/"><span style="color: black; text-decoration: none; text-underline: none;"><em>Joy the Baker</em></span></a><span style="color: black;"> (awesome recipes, awesome writing.<span style="mso-spacerun: yes;"> </span>Something about her wit just sucks me in), and </span><a href="http://www.thesmallthingsblog.com/"><span style="color: black;"><em>The Small Things Blog</em></span></a><span style="color: black;"> (hair and makeup help, anyone?<span style="mso-spacerun: yes;"> </span>This girls got you covered.<span style="mso-spacerun: yes;"> </span>So many cute hair ideas.<span style="mso-spacerun: yes;"> </span>(I’m hooked on the </span><a href="http://www.thesmallthingsblog.com/2013/06/the-alternative-bun.html"><span style="color: black;"><em>alternative bun</em></span></a><span style="color: black;">.)</span></div>
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<span style="color: black;">4. Speaking of following blogs…I added a Bloglovin’ gadget.<span style="mso-spacerun: yes;"> </span>Feel free to follow me!</span></div>
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<span style="color: black;">5.<span style="mso-spacerun: yes;"> </span>And last but not least, a girl I work with at the bakery recently asked me if I cook at home after baking all morning. My response: "not at much as I would like". </span></div>
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<span style="color: black;">Here is a (large) handful of recipes I came across during July that I hope(!) to make :) I dream big. Enjoy browsing for yourself, my friends. </span></div>
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<a href="http://www.averiecooks.com/2013/07/100-whole-wheat-no-knead-make-ahead-dinner-rolls-with-honey-butter.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+LoveVeggiesAndYoga+%28Averie+Cooks%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">whole wheat no-knead dinner rolls with honey butter</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>who doesn’t love warm, soft, homemade rolls?<o:p></o:p></span></div>
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<a href="http://www.howsweeteats.com/2013/07/blt-pizza-with-grilled-corn-crumbled-feta/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+howsweeteats%2FsmSp+%28How+Sweet+It+Is%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">blt pizza</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>with roasted corn and crumbled feta.<span style="mso-spacerun: yes;"> </span>wow.<o:p></o:p></span></div>
<a href="http://www.annies-eats.com/2012/11/02/cherry-vanilla-layer-cake/" target="_blank"><span style="color: purple;">cherry vanilla layer cake</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>beautiful.<o:p></o:p></span><br />
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<a href="http://food.dailybuzz.com/blog/143327-chipotle-chicken-salad?utm_campaign=dailybuzz&utm_medium=email&utm_source=newsletter" target="_blank"><span style="color: purple;">chipotle chicken salad</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>let the chicken salad obsession continue.<o:p></o:p></span></div>
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<a href="http://www.bakerella.com/easy-oreo-ice-cream-sandwiches/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Bakerella+%28Bakerella%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">easy oreo ice cream sandwiches</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>simple and genius.<o:p></o:p></span></div>
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<a href="http://www.skinnytaste.com/2013/07/simply-obsessed-frozen-coconut-mango.html#more" target="_blank"><span style="color: purple;">frozen coconut mango pops</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>they’re healthy too!<o:p></o:p></span></div>
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<a href="http://www.averiecooks.com/2012/10/banana-zucchini-pudding-cake-with-vanilla-browned-butter-glaze.html" target="_blank"><span style="color: purple;">banana zucchini pudding cake</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>moist moist and more moist.<o:p></o:p></span></div>
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<a href="http://www.averiecooks.com/2013/04/homemade-honey-roasted-butterscotch-white-chocolate-peanut-butter.html" target="_blank"><span style="color: purple;">homemade honey roasted butterscotch white chocolate peanut butter</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>crazy yum!<o:p></o:p></span></div>
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<a href="http://joelens.blogspot.ca/2012/10/green-chile-bacon-cheddar-cornbread.html" target="_blank"><span style="color: purple;">green chili and bacon cheddar corn muffins</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>oh yes.<o:p></o:p></span></div>
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<a href="http://joythebaker.com/2012/07/summer-tomato-cobbler-with-blue-cheese-biscuits/" target="_blank"><span style="color: purple;">tomato cobbler with blue cheese biscuits</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>i’m a tomato freak.<o:p></o:p></span></div>
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<a href="http://www.howsweeteats.com/2013/07/easy-grilled-maple-dijon-salmon-with-bacon/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+howsweeteats%2FsmSp+%28How+Sweet+It+Is%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">maple dijon salmon with bacon</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>made this.<span style="mso-spacerun: yes;"> </span>loved this.<o:p></o:p></span></div>
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<a href="http://www.averiecooks.com/2013/07/no-knead-buttery-parmesan-and-sour-cream-bread.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+LoveVeggiesAndYoga+%28Averie+Cooks%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">buttery parmesan sour cream bread</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>so making this.<o:p></o:p></span></div>
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<a href="http://vanillakitchen.blogspot.com/2013/07/peanut-butter-cheesecake-with-chocolate.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+blogspot%2FbRwg+%28vanilla+sugar+blog%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">peanut butter cheesecake with chocolate chip cookie crust</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>this might convert me to love cheesecake.<o:p></o:p></span></div>
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<a href="http://www.mykitchenaddiction.com/2011/06/smores-cookie-sandwiches/" target="_blank"><span style="color: purple;">smores cookie sandwiches</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>graham cookies + marshmallow filling, dipped in chocolate.<o:p></o:p></span></div>
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<a href="http://www.bakersroyale.com/cakes/strawberry-tuxedo-cake/http:/www.bakersroyale.com/cakes/strawberry-tuxedo-cake/" target="_blank"><span style="color: purple;">strawberry tuxedo cake</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>gorgeous. <o:p></o:p></span></div>
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<a href="http://www.beantownbaker.com/2013/05/salted-dark-chocolate-truffle-cookies.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+BeantownBaker+%28Beantown+Baker%29&utm_content=Yahoo%21+Mail" target="_blank"><span style="color: purple;">salted dark chocolate truffle cookies</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>so making these for Christmas.<o:p></o:p></span></div>
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<a href="http://www.seriouseats.com/maps/united-states-of-burgers" target="_blank"><span style="color: purple;">united states of burgers</span></a><span style="color: black;">.<span style="mso-spacerun: yes;"> </span>there’s a burger for every state!</span></div>
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<span style="color: black;">oh, and what's that picture at the top of the post, you ask? just you wait.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="color: black;">just you wait.</span></div>
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-45466423889897319452013-07-25T23:43:00.001-05:002013-07-25T23:43:41.222-05:00Curried Cranberry Chicken SaladI'm heading to a party.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1g8gEtJN4YkzSmF7_mliMZOR4a_Kg5TkurlXtHGtek0WBispjnad6BdJ9vf-eRboku8tLghZsXA2GAjXFWpbXzi3O6n8onspsotY1H20XJU0GVzwqKSqMGLAlS3-Ca_79cDSd4l8fkY/s1600/IMG_6146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img bba="true" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz1g8gEtJN4YkzSmF7_mliMZOR4a_Kg5TkurlXtHGtek0WBispjnad6BdJ9vf-eRboku8tLghZsXA2GAjXFWpbXzi3O6n8onspsotY1H20XJU0GVzwqKSqMGLAlS3-Ca_79cDSd4l8fkY/s640/IMG_6146.JPG" width="480" /></a></div>
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A party with presents and pizza and cake and Nathan in a speedo.</div>
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It's a birthday party for <a href="http://serves2.blogspot.com/2012/07/benjamins-yellow-birthday-cake-with.html" target="_blank">Benjamin</a>!</div>
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Yes, my adorable nephew turns three this weekend and we're going to celebrate. There will be water games and animals (no, not a petting zoo, just our dogs Sam and Annabelle, so yeah, I guess a petting zoo) and candles (three big special candles) and balloons. </div>
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Our little getaway starts in t-minus two days with the four hour roadtrip north. The drive usually starts out with me driving (Nathan sleeping), then Nathan driving (me reading while Nathan is ready to chat, so...no reading)-- ps currently reading <em><a href="http://www.amazon.com/Dark-Places-Novel-Gillian-Flynn/dp/0307341577" target="_blank">Dark Places</a> </em>by Gillian Flynn (<em><a href="http://www.amazon.com/Gone-Girl-Novel-Gillian-Flynn/dp/030758836X" target="_blank">Gone Girl</a>). </em>Very good. Excellent writing but a bit on the morbid side. Dark, I suppose. </div>
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Before I headed out, though, I was hoping to share this quick and easy chicken salad with you. (Sorry, not exactly cake and pizza but it's a perfect summertime treat, nonetheless). Simply chicken tossed with celery, green onions, dried cranberries, and a dash of curry powder, it's a healthy meal that keeps Nathan trim for that speedo. </div>
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<strong><u>Curried Cranberry Chicken Salad</u></strong></div>
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Serves 2-4 (about 3-4 cups)</div>
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1 large chicken breast, cooked and chopped (mine was about 10 ounces)</div>
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2 sticks celery, chopped</div>
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2 green onions, sliced</div>
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1/3 cup dried cranberries</div>
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1 (5.3 ounce) container plain greek yogurt (I used Oikos)</div>
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1/2 teaspoon dried italian seasoning</div>
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1/2 teaspoon salt</div>
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1/4 teaspoon pepper</div>
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3/4 teaspoon curry powder</div>
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Mix chicken, celery, green onions, and cranberries in medium size bowl. In separate, small bowl, mix yogurt, itailian seasoning, salt, pepper, and curry powder. Pour yogurt mixture over chicken mixture and toss to coat. Refrigerate for one hour before serving. </div>
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Chelsea Original :)</div>
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com0tag:blogger.com,1999:blog-3388069893223490364.post-19120199664579672712013-07-18T22:12:00.000-05:002013-07-18T22:12:25.330-05:00Supreme Pizza Skillet LasagnaYou read that right.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37_Md87vvofUaVxUnuo153gWpnUkMRwMNl8gsrl6yWEAp1bFpeDWaxUGbArg2zuU2FzhuM_xwsaQHuFHna-z7CDD8CboiMciTqrVJR_PVsJ8UhXy_QAUBGlSLgOCLpyYjIOA0ubIniA/s1600/IMG_6064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" iya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv37_Md87vvofUaVxUnuo153gWpnUkMRwMNl8gsrl6yWEAp1bFpeDWaxUGbArg2zuU2FzhuM_xwsaQHuFHna-z7CDD8CboiMciTqrVJR_PVsJ8UhXy_QAUBGlSLgOCLpyYjIOA0ubIniA/s640/IMG_6064.JPG" width="640" /></a><br />
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Pizza and lasagna, match made in heaven.<br />
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We love love <em>love </em>supreme pizza in this house. It's always a front-runner when we're in the mood for a pizza night (we usually opt for pepperoni pineapple when dining out. do it). I dreamed up this idea one day (either at the bakery or in the shower- my two key places where inspiration tends to strike) while I was thinking of a way to use up half an onion and a red bell pepper that had been sitting in the fridge a tad too long, and were quickly reaching the end of their prime. As a result, my brain got to churning, and this was the end result. <br />
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As I prepared to make this meal, I made sure to include all of the essential characteristics necessary to building a supreme pizza- I sauteed up some yellow onion and red bell pepper, tossed in a handful of crumbled italian sausage, sliced up a few fresh mushrooms and black olives, and topped it all off with pepperoni and provolone. It literally tastes like supreme pizza was dumped in a bowl with some noodles. And it's nothing short of amazing.<br />
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<strong><u>Skillet Lasagna</u></strong><br />
<strong><u><br /></u></strong>Serves 4<br />
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4 ounces lasagna noodles, broken into thirds (I used 4 noodles)<br />
1/2 tablespoon olive oil<br />
1 tablespoon unsalted butter<br />
1/2 sweet onion, diced<br />
1/2 red bell pepper, diced<br />
1/4 teaspoon salt<br />
1/4 teaspoon pepper<br />
2 garlic cloves, minced<br />
1 cup pre-cooked italian sausage crumbles (I used Jimmy Dean Fully Cooked Sausage Crumbles)<br />
1 (14-ounce) can crushed tomatoes<br />
1 1/2 teaspoons dried basil<br />
1 small can sliced black olives, drained<br />
3 large mushrooms, sliced thin<br />
14 pepperoni slices<br />
4 large slices of provolone cheese<br />
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Preheat oven to 425 degrees. In large pot, cook broken pasta noodles according to package directions.<br />
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Heat a large (mine was 10.25 inch) oven-safe skillet over medium heat. Add in olive oil and butter, then toss in onions and bell peppers with salt and pepper. Stir and cook for 6 minutes, until soft. Add in garlic and cook for another minute, then add in sausage crumbles, cook until warmed through. <br />
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When noodles have softened, remove with a slotted spoon or drain and set aside for a few minutes. Once sausage is warmed, add in tomatoes and basil, tossing well to coat. Add in olives and mushrooms, gently folding mushrooms into the sauce mixture. Cover with lid for about five minutes to allow the mushrooms to cook through. Add in the broken noodles, using the spatula or spoon to fold the sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, top with pepperoni slices and provolone. Bake for 10 minutes or until cheese begins to bubble.</div>
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Adapted from my <a href="http://serves2.blogspot.com/2013/01/skillet-lasagna.html" target="_blank">Skillet Lasagna</a> which was adapted from <a href="http://www.howsweeteats.com/2012/08/quick-easy-skillet-lasagna/" target="_blank">here</a>!</div>
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<br />chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com2tag:blogger.com,1999:blog-3388069893223490364.post-44030014039920541382013-07-13T19:22:00.000-05:002013-07-13T20:01:01.861-05:00Rosemary Muffins<div class="separator" style="clear: both; text-align: left;">
I probably should have made these into a fancy variation of the croissant.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5l2q92S5MempuhFI3VLdFYdKUsw51SKzbALi3y6gTZjFdJ6ji0aiKO2sCrA_XpWFKuS87LR2u9_WE-rpCtGFxv3XAQxdvQmQDcTltXE2ENQipkFxfJ5E_gk0pbfZ_eWJ2B9hyL9Ik6Fo/s1600/IMG_6168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nya="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5l2q92S5MempuhFI3VLdFYdKUsw51SKzbALi3y6gTZjFdJ6ji0aiKO2sCrA_XpWFKuS87LR2u9_WE-rpCtGFxv3XAQxdvQmQDcTltXE2ENQipkFxfJ5E_gk0pbfZ_eWJ2B9hyL9Ik6Fo/s640/IMG_6168.JPG" width="640" /></a></div>
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Rosemary-infused croissants? Hmmmm.</div>
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You see, today I had a <em>very</em> good morning at the bakery. It's not every day that everything I bake lives up to my expectations (this bar is set pretty high). Cakes stick to pans, cookies get a touch browner than I'd prefer (I'm <em>very </em>particular and careful with my cookies; crisp edges with a slightly under baked, gooey center is where it's at), banana bread doesn't rise at much as I'd like). Today, however, everything turned out beautiful: red velvet cupcakes domed, buttermilk pies cracked, petit fours became a beautiful golden. </div>
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As a result, I was feeling empowered and spent the evening at home cooking in the kitchen. Yes, after six hours of baking, I still chose to stand in my own kitchen listening to Celine Dion (Nathan was making his weekly run to Home Depot) making mango salsa, barbecue salmon, sauteed zucchini and had the urge to make these muffins. </div>
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These were my go-to muffin the summer before my senior year in college. I made them almost weekly (ps great after bar food. you heard me). If you love rosemary, than these babies are for you. A slightly sweet muffin doused with rosemary and a light sprinkling of sugar on top. Perfect for family brunch, an afternoon snack, or over the sink after a late night out, of course.</div>
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I'll conquer those croissants next time. My <a href="http://serves2.blogspot.com/2012/08/sweet-corn-peach-and-honey-mustard.html" target="_blank">chicken salad</a> would like that.</div>
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<strong><u>Rosemary Muffins</u></strong></div>
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Makes 10 muffins</div>
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3/4 cup milk</div>
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1 teaspoon dried rosemary</div>
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1/4 cup butter, cut into small pieces</div>
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1 1/2 cups all-purpose flour</div>
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2/3 cup sugar</div>
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2 teaspoons baking powder</div>
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1/4 teaspoon salt</div>
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1 egg, lightly beaten</div>
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1 tablespoon sugar</div>
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Preheat oven to 350 degrees. Combine milk and rosemary in 2-cup glass measure. Microwave on high for 2 minutes. Add butter, stirring until melted. Cool to room temperature (I'm impatient and placed mixture in the fridge for 10 minutes).</div>
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Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.<br />
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Bake at 350 degrees for 15 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.<br />
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Adapted from <a href="http://www.myrecipes.com/recipe/golden-raisin-rosemary-muffins-10000000665224/" target="_blank">Cooking Light</a>.<br />
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chelsea @ serves twohttp://www.blogger.com/profile/04426353565297677538noreply@blogger.com2