tag:blogger.com,1999:blog-43141040944256073562024-03-04T22:26:30.663-08:00Amanda k. by the BayAmanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.comBlogger402125tag:blogger.com,1999:blog-4314104094425607356.post-91544227072273540352015-07-12T15:40:00.001-07:002015-07-12T15:54:02.885-07:00Blueberry & Lemon Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
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Yes, it's been a while. I could list all the reasons why I haven't been blogging lately, but instead I'll keep it short and just say I'm glad to be back! It feels good to flex my culinary/photo muscles again. and what better way to get back into the swing of things, then with my favorite fruit ever...blueberries!</div>
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<span style="text-align: left;"><br />These Blueberry & Lemon Cheesecake Bars taste like summer. If summer were made with creamy, decadent cheesecake. The first step is to make the graham cracker crust. It's super easy, all you need are graham cracker crumbs and butter. <br /><br />Then, it's time to cook blueberries along with sugar to create a sweet, syrupy blueberry jam of sorts. You can use fresh or frozen blueberries, but while it's summer, I recommend using fresh. </span><span style="text-align: left;">Lemon juice and lemon zest are added for a bit of freshness. In my opinion, lemons and blueberries were basically made for each other.</span></div>
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<span style="text-align: left;"> Speaking of blueberries and lemon, if you love this flavor combination as much as I do, check out my <a href="http://amandakbythebay.blogspot.com/2014/04/blueberry-lemon-bars-giveaway.html">Blueberry Lemon Bars</a>. They are crazy delicious!<br /></span></div>
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<b><b>Blueberry & Lemon Cheesecake Bars</b></b></div>
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<b><b>Ingredients:</b></b></div>
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<i>Crust</i></div>
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2 cups graham cracker crumbs (About 12-15 full graham cracker sheets)</div>
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8 tbs. Melted butter</div>
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<i>Filling:</i></div>
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24 oz. Cream cheese, softened</div>
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2 large Eggs</div>
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1 Tbs. Vanilla Extract</div>
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1/2 cup Granulated sugar</div>
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Pinch of salt</div>
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1.5 Tbs. Lemon zest</div>
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Juice from 1 lemon</div>
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<i>Blueberry Swirl</i></div>
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1.5 cups fresh or frozen blueberries</div>
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1.5 cups granulated sugar</div>
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<b>1. </b>Preheat oven to 350 degrees F. Line a 9x9 baking pan with aluminum foil. Set aside.<br />
<b>2.</b> Use a blender or food processor to grind graham crackers into a fine crumb. Add to a large mixing bowl, and stir in melted butter. Mix until thoroughly combined. The texture should be similar to wet sand, and hold shape when squeezed. If it does not, add another tablespoon melted butter.<br />
<b>3.</b> Press mixture into the bottom of the lined pan, making it as even as possible. Place in the oven and bake for 5 minutes. Remove from the oven and set aside.<br />
<b>4. </b>Time to make the blueberry swirl! In a small saucepan on medium heat, add the fresh or frozen blueberries and granulated sugar. Stir to coat the blueberries in the sugar. Allow the mixture to come to a boil, and begin to crush the blueberries with your mixing utensil as you stir. Allow the mixture to boil for about 10-15 minutes. Soon it will begin to reduce and become a sticky, juicy, and slightly thick texture. Remove from the heat and allow to cool. The mixture will cool as it thickens.<br />
<b>5.</b> As the blueberries cool, add the softened cream cheese and eggs to a stand mixer. Turn on to medium low, and allow the two ingredients to fully combine. Add sugar, vanilla extract, lemon zest and juice and continue to blend until all ingredients are smooth and creamy. Use a spatula to scrape down the sides if necessary.<br />
<b>6</b>. Spoon the cream cheese mixture into the crust. Drop spoon fulls of the blueberry mixture on top. Use a chopstick or knife to swirl the blueberries across the cream cheese filling.<br />
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<b>7.</b> Place in the oven and bake for about 35-40 minutes. The sides of the bars will become puffy, and golden brown. As the bars cool, they will begin to sink. Allow to cool at room temperature for about 1 hour, then transfer them to the fridge to cool for about 2-3 hours. Remove foil and bars from the pan, and cut into squares. Enjoy!<br />
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-73326987918208520542014-12-15T06:00:00.000-08:002014-12-15T06:00:07.643-08:00Salted Coconut Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Browned butter. Toasted coconut. Coarse sea salt. Gooey bittersweet chocolate. Are you in?</div>
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Created for the 4th Annual <a href="http://www.fbcookieswap.com/">Great Food Blogger Cookie Swap</a>, these cookies are a toasted, browned and salty twist on the basicl chocolate chip cookie. If you haven't heard of the Food Blogger Cookie Swap before, it's an annual event hosted by <a href="http://www.loveandoliveoil.com/">Love & Olive Oil </a>and <a href="http://www.thelittlekitchen.net/">The Little Kitchen</a> in which bloggers make and send each other cookies. Partnered with the <a href="http://www.cookiesforkidscancer.org/">Cookies for Kids Cancer Organization</a>, it's a fun event that also raises funds. Win, win.<br />
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Last year, I sent my all time favorite Christmas cookie...<a href="http://amandakbythebay.blogspot.com/2013/12/pepparkakor-cookies-swedish-ginger_11.html">pepparkakor!</a> This year I wanted to send something a little chewy, with plenty of chocolate. These cookies definitely fit the bill. The browned butter and toasted coconut give these cookies a nice nutty flavor, while the rich chocolate and sea salt are a great balance of sweet and salty. So good.<br />
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Speaking of good, the cookies I received this year were ON POINT. Lots and lots of chocolate. From Jenn of <a href="http://girlontherange.com/">Girl on the Range</a>, I received some crunchy/soft chocolate cookies that featured chocolate chips and nuts...couldn't stop eating these! Ka Ning from <a href="http://www.wokpaperscissors.com/">Wok, Paper, Scissors</a> sent double fudgey cookies with dried cherries that were like a truffle+cookie combined. Yuuum. I also received a buttery shortbread cookie that was topped with chocolate and pretzels from Lauren of <a href="http://www.kaleandcookiedough.com/">Kale & Cookie Dough</a>. All three cookies were amazing!</div>
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<b><u><br />Salted Coconut Chocolate Chip Cookies</u></b>2<br /> 1/2 sticks of butter<br />
1 1/4 cup brown sugar<br />
1/2 cup granulated sugar<br />
2 eggs<br />
1/2 tbs. vanilla extract<br />
2 1/2 cups of flour, sifted<br />
14 oz. sweetened flake coconut<br />
10 oz. bitter sweet chocolate chips<br />
1 tsp. baking soda<br />
1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
sea salt<br />
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<b>1.</b> In a small sauce pan, add 2 sticks of butter and turn to medium heat. Allow the butter to fully melt and come to a low boil. Stirring frequently, allow the butter to cook and become a light brown color. This will take about 7-10 minutes. Once the butter is a light amber, transfer all the butter (including the browned bits) into a small bowl and place in the fridge.<br />
<b>2.</b> Heat oven to 350 degrees. Place coconut on a cookie sheet, and let bake for approximately 10 minutes, or until the coconut begins to brown. Stir, and let cook for another few minutes. Once the majority of the coconut is a toasty color, remove and set aside.</div>
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<b><br />3.</b> In a bowl, sift together the flour, baking soda, baking powder and salt. Add toasted coconut and stir to combine.<br />
<b>4. </b>In a separate bowl, add sugars. Add the browned butter, which should be slightly cooled. Beat together butter and sugar until creamy. Add 1/2 stick of butter and continue to mix until fluffy.<br />
<b>5</b>. Add eggs, one at a time, stirring in between each addition. Add vanilla extract and blend until fully incorporated.<br />
<b>6</b>. Slowly add dry ingredients. Once fully combined, add chocolate chips. Let dough chill in the fridge for at least 30 minutes.<br />
<b>7. </b>Preheat oven to 375 degrees. <span style="background-color: white; font-family: adelle, Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;">Drop dough by the tablespoonful onto cookie sheet and sprinkle lightly with sea salt. Allow to bake for 12-15 minutes, or until the edges have browned.<br /><b>8.</b> </span><span style="background-color: white; font-family: adelle, Georgia, 'Times New Roman', Times, serif; font-size: 13px; line-height: 22px;"> Let cool for 5 minutes on baking sheets then transfer to a wire rack to cool completely. If desired, sprinkle a little more sea salt while still warm. Enjoy!</span></div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com1tag:blogger.com,1999:blog-4314104094425607356.post-38217304708276133232014-09-25T21:51:00.001-07:002014-09-25T21:51:26.902-07:00Skillet Pumpkin Bread with Pecans and Chocolate Chips<div class="separator" style="clear: both; text-align: center;">
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Have you ever made a skillet cookie before? Instead of rolling out individual cookies, you simply spread the dough into the skillet and bake. Totally easy, and then you have one, huge awesome cookie. I took inspiration from skillet cookies to make this pumpkin skillet bread.</div>
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I love this bread because it's dense, rich, and can be enjoyed as a dessert, or as a decadent breakfast. I recommend eating warm with a big ol' scoop of vanilla ice cream and chocolate syrup. Because, well....duh.</div>
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<b><u><br />Skillet Pumpkin Bread with Pecans and Chocolate</u></b></div>
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2 sticks butter (plus a little extra to butter the skillet)</div>
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1 1/2 cup brown sugar</div>
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1/2 cup granulated sugar</div>
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2 eggs</div>
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1 cup pumpkin puree</div>
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1 tbs. vanilla extract</div>
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3 cups all-purpose flour</div>
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1 tsp. baking soda</div>
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2 tsp. baking powder</div>
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1 tsp. salt</div>
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2 tsp. cinnamon</div>
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1 tsp. nutmeg</div>
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1/2 tsp. cloves</div>
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1 cup pecans, roughly chopped</div>
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1 cup semi-sweet chocolate chips<br />
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<b>1. </b>Preheat the oven to 375 degrees. In a bowl, whisk together all dry ingredients.<br />
<b>2.</b> In a stand mixer, blend together butter and sugars until smooth. Add pumpkin puree, and thoroughly mix. Add egg one at a time, blending in between each addition. Add vanilla extract, and blend until all ingredients are thoroughly incorporated. </div>
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<b>3.</b> Slowly add the dry ingredients into the wet, one cup at a time. Don't over mix. Add pecans and chocolate chips. </div>
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<b>4.</b> Lightly grease your skillet, and spread the dough evenly into the skillet. If you'd like, add a little extra pecans and chocolate chips to the top.<br />
<b>5.</b> Place in the oven, and let bake for 35-45 minutes. The bread should be golden, and a knife should come out clean when a knife is inserted.<br />
<b>6. </b>Remove from the oven, and allow to cool slightly. </div>
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<b>7.</b> Serve warm from the oven with chocolate sauce and ice cream on top, or enjoy the next day for breakfast. </div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-76151623652709667112014-09-11T21:49:00.004-07:002014-09-11T21:57:53.858-07:00Curry & Chickpea Soup<div class="separator" style="clear: both; text-align: center;">
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Around this time of year, I'm ready to move on from summer. The warm weather and long days are great, but I'm ready for sweaters, scarves, leaves on the ground and pumpkin everything. This week, I decided to ignore the sun and make some hot, comforting chickpea soup. Take that summer!<br />
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Are you ready for fall, or are you holding on tight to the last weeks of summer? If the thought of fall is a bummer, this soup might change your mind. Slightly spicy, the carrots and zucchini bring the crunch while chickpeas fill you up. This soup would be great with chicken as well!<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBooC7oal8F2LTe_Vk-kLQkkKh5XaniyZJaqT_umbW1f6JupYj61Y8q1M823Q8cF28i-dsX43Dr0uctvDelMOHTt-ia1ppnoo1qtQlMv0EP-74uBozxCuC2FcgIy-IIPBk5VnGEf_gYTg/s1600/two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBooC7oal8F2LTe_Vk-kLQkkKh5XaniyZJaqT_umbW1f6JupYj61Y8q1M823Q8cF28i-dsX43Dr0uctvDelMOHTt-ia1ppnoo1qtQlMv0EP-74uBozxCuC2FcgIy-IIPBk5VnGEf_gYTg/s1600/two.jpg" title="Curry & Chickpea Soup" /></a><br />
<b><u><br />Curry & Chickpea Soup</u></b><br />
1 medium onion, diced<br />
3 cloves garlic, minced<br />
3 cups carrots, chopped (about 5 carrots)<br />
3 cups zucchini, chopped (about 2 medium zucchini)<br />
1/4 cup green onion, chopped<br />
45 oz. chickpeas, drained and rinsed (3 cans)<br />
5 cups chicken broth, low sodium<br />
14 oz. low-fat coconut milk<br />
4 tbs. curry powder<br />
2 tbs. coriander<br />
2 tsp. fish sauce<br />
lime juice from 1/2 lime<br />
1 tbs. sriracha sauce<br />
1/2 tbs honey<br />
3 tbs. cornstarch<br />
fresh cilantro<br />
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<b>1.</b> In a large stock pot, add a few tablespoons of olive oil and turn to medium heat. Add the onions and cook until translucent, stirring occasionally.<br />
<b>2,</b> Add carrots, garlic, curry powder and coriander. Stir to thoroughly combine. Add chicken broth and coconut milk and turn heat to high.<br />
<b>3. </b>Once soup reaches a boil, reduce heat to a low simmer. Add chickpeas, fish sauce, green onion, lime juice, sriracha sauce and honey.<br />
<b>4. </b>Cover, and let cook for 15-20 minutes. Uncover, and add zucchini. Cover and allow to cook for another 10-15 minutes.<br />
<b>5. </b>Uncover, and add salt, pepper and more sriracha sauce to taste. Turn heat off.<br />
<b>6. </b>Spoon about 1 cup broth from soap, and place in a small container. Whisk in cornstarch quickly, to avoid any clumps. Pour cornstarch mixture back into soap and stir to thoroughly combine. You can skip this step if you prefer a thinner soup.<b><br />7. </b>Pour soup into bowls, and garnish with plenty of cilantro. This soup is also great stale bread or tortilla chips, and fresh chunks of avocado.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVO6SZNg3qtiBb_s6ioSoNozaPxHp16VcGaQ5oZrgqT37XTmN9U_4YEiFORFL0zozOk9DFW1mcocVoCySCc9z-h_FoE6h7Ya1ggEbB4UobNgZIZcpvIuQ0bfyLwn9kZpAjO2lNIETklN8/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVO6SZNg3qtiBb_s6ioSoNozaPxHp16VcGaQ5oZrgqT37XTmN9U_4YEiFORFL0zozOk9DFW1mcocVoCySCc9z-h_FoE6h7Ya1ggEbB4UobNgZIZcpvIuQ0bfyLwn9kZpAjO2lNIETklN8/s1600/four.jpg" title="Curry & Chickpea Soup" /></a></div>
<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com4tag:blogger.com,1999:blog-4314104094425607356.post-2312125761499254312014-09-06T14:47:00.002-07:002014-09-06T14:48:44.709-07:00Meet Benjen!<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: start;"><b>Oh hey there blogosphere! </b></span></div>
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I didn't intend on taking such a long blogging break, but hey, it happens. I think I have a pretty good excuse though. I have been too busy looking at this cute face!<br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDqCq5SKl2O1kvB7gKka5Ji1Q3kpaM5DnALIjZx0qFESGFckLREfxVqi-CcoFvKw_8o1-1L7eq4EDDAYvI35NhkmhLIBfdx0eO6gE56PRn5j-XtxP_-fQglF67hwwo-CfXAwqlFEep6k/s1600/IMG_9458-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDqCq5SKl2O1kvB7gKka5Ji1Q3kpaM5DnALIjZx0qFESGFckLREfxVqi-CcoFvKw_8o1-1L7eq4EDDAYvI35NhkmhLIBfdx0eO6gE56PRn5j-XtxP_-fQglF67hwwo-CfXAwqlFEep6k/s1600/IMG_9458-1.jpg" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUoJ2C8UKIwRmESSQR2UmIG9s-6Oo1xZnU4jFG6aRcg7z21gkzIBro1Mi6yMDkO0NLx-I2_Vzg5SGrTxjwq1RmJiIgg2MxBsZ4Ee0XD0NX2R4rNSNDQyja1NYMR2967KcMp2Nf0y542I/s1600/IMG_9464-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUoJ2C8UKIwRmESSQR2UmIG9s-6Oo1xZnU4jFG6aRcg7z21gkzIBro1Mi6yMDkO0NLx-I2_Vzg5SGrTxjwq1RmJiIgg2MxBsZ4Ee0XD0NX2R4rNSNDQyja1NYMR2967KcMp2Nf0y542I/s1600/IMG_9464-1.jpg" /></a><br />
<span style="text-align: start;"><br />This is Benjen (name comes from Game of Thrones), my new Corgi/Australian Shepherd puppy, aka: the cutest thing in the entire world. He is currently 15 weeks, and is the sweetest little nugget of a dog. </span><br />
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As you can imagine, it's hard to take my eyes off him and cook/bake/blog, but I'm ready to get back in the saddle. In the meantime, here are more photos of my new best friend via <a href="http://instagram.com/amandakerz">Instagram</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqTE-TbqjFaZUi3GxSyuNqEXh7soJUWe4zNhAZVb2kxvUQtxvFwqOBiqk3M3FKrloBwtbBH6X1fZQqeqLBSW0r6Kot6fJli14ypeSVMZ00iuEZ_JFWTaFoSWo0v8Id_9ag3yY-A1MwcE/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDqTE-TbqjFaZUi3GxSyuNqEXh7soJUWe4zNhAZVb2kxvUQtxvFwqOBiqk3M3FKrloBwtbBH6X1fZQqeqLBSW0r6Kot6fJli14ypeSVMZ00iuEZ_JFWTaFoSWo0v8Id_9ag3yY-A1MwcE/s1600/Untitled-1.jpg" /></a></div>
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Having a puppy is a lot of work, but so incredibly worth it! Benjen has completely changed my schedule with walks in the morning and night, and lots of play in between. He is such a loving happy little guy, and makes me laugh everyday. I can't believe how fast he is growing!<br />
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com1tag:blogger.com,1999:blog-4314104094425607356.post-1427326840067322962014-07-11T18:07:00.000-07:002014-07-11T18:07:07.987-07:00Kale Salad with Roasted Yams and Raspberry Dressing <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOxEy5q1I_tBbwnXtsfwd7nbn_PvyGf1fD73GtODrrGqjcXlYRdOch9lEIHDM3rXrOlmKX0acETnJ5VxCSPLbHZEgzCbu6GzHtBvtNlkH5pDseG2uErYUhtoeI_S6T5thGz4lbnvOcyI/s1600/IMG_9003-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOxEy5q1I_tBbwnXtsfwd7nbn_PvyGf1fD73GtODrrGqjcXlYRdOch9lEIHDM3rXrOlmKX0acETnJ5VxCSPLbHZEgzCbu6GzHtBvtNlkH5pDseG2uErYUhtoeI_S6T5thGz4lbnvOcyI/s1600/IMG_9003-1+copy.jpg" title="Kale Salad with Roasted Yams and Raspberry Dressing " /></a></div>
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It's officially summer. I'm sure many of you have been feeling it for weeks, but here in the PNW, summer takes a little longer to kick in. Today was actually the hottest day of the year so far, 85 degrees! <br /><br />Don't get me wrong, I love the sun. But anything over 75 degrees I start realizing I have no summer clothes, I'm sweating and probably burnt. But I'll stop complaining, because with summer comes BERRY SEASON. YESSS. <br /> </div>
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This simple salad is a great way to use some of those delicious fresh berries. The homemade dressing is tangy, sweet and creamy, and is super easy to make! Also, the beautiful pink color is really pretty...so that's a bonus :)<br /><br />If you have never had roasted yams in your salad before, you are missing out. You know how sometimes you have a salad for lunch/dinner and then think, "okay, I'm ready for my meal now." Yams help me really feel satisfied. Yes, there is some extra starch or whatever, but think of the beta carotenes!<br /><br />I made this salad pretty simple, but you could certainly add whatever extra ingredients you personally like on salads. Avocado, cucumber, walnuts or carrots would all be great additions!<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU186wKeO43FPepweElvmqMLz9Kq91Ay11BAUpHC4IpUSH0AAM-O9alPhyphenhyphenFUpoaYWdNOusypiBy8GGyihioHKNbMaTT3tAbpkMHRosKrLvTu_mWWJmSFPB2K383J7Ndzhz5CrWQdTWk0Y/s1600/IMG_8952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU186wKeO43FPepweElvmqMLz9Kq91Ay11BAUpHC4IpUSH0AAM-O9alPhyphenhyphenFUpoaYWdNOusypiBy8GGyihioHKNbMaTT3tAbpkMHRosKrLvTu_mWWJmSFPB2K383J7Ndzhz5CrWQdTWk0Y/s1600/IMG_8952.jpg" title="Kale Salad with Roasted Yams and Raspberry Dressing " /></a><br /><br /><div style="text-align: left;">
<b><u>Kale Salad with Roasted Yams and Raspberry Dressing</u></b> (makes about 2-3 servings)</div>
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1-2 Golden Yams<br />Approx. 5 cups Kale </div>
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1/3 cup Fresh Basil, chopped</div>
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1/2 cup Shaved Parmesan </div>
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<br /><u>Dressing</u></div>
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1/2 cup Red Wine Vinegar</div>
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1 tbs. Lemon Juice</div>
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1/2 cup Fresh Raspberries (about 3 oz.)</div>
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1 1/2 tbs. Brown Suagr<br />3 tbs. Sour Cream<br /><br />Prepare Yams: Peel the skin off your yams, and cut into small cubes. Cover lightly in olive oil and add a bit of salt. Place yams on a cookie sheet and place into a 400 degree oven for about 30 minutes, or until soft. Remove from the oven, and set aside.<br /><br />Prepare Dressing: In a small sauce pan, add red wine vinegar, lemon juice, brown sugar and raspberries. Using a muddler, crush the raspberries. Turn the sauce pan to medium/high heat and let reach a slow boil, reduce heat and allow to simmer for about 5 minutes, stirring occasionally. Crush out any large raspberry chunks. Remove from heat, and allow to cool. Once cooled, add the sour cream and use a whisk to fully combine.<br /><br />In a large bowl, add the kale, roasted sweet potatoes, fresh basil and parmesan. Top with raspberry dressing and enjoy! </div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-35008389118279064322014-07-01T18:12:00.005-07:002014-07-01T22:25:55.931-07:00Sweet Potato, Bacon, Arugula and Pesto Pizza <div class="separator" style="clear: both; text-align: center;">
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The real name of this post should be, "Sweet Potato, Bacon, Chicken, Onion, Walnut, Pesto and Arugula Pizza." But, for some reason it just didn't have the same ring. Instead, I chose to focus on the stars of this pizza: sweet potato, bacon, arugula and pesto.<br />
<br />On Sunday, Tommy and I almost ate the entire thing...it was that good. The sweet potato + bacon + pesto combination is crazy delicious; it's slightly sweet, salty, and creamy. Then throw in some crunchy walnuts, onions, and spicy arugula? Yep, eating the whole pizza. </div>
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This pizza does require a little bit of prep work, but it's so worth it! First, the sweet potatoes need to be peeled and roasted. Pesto needs to be made (or bought). Also, the chicken and bacon needs to be cooked. I chose to make my own pizza dough (it was Sunday, why not?) but if you prefer, you can use store bought.<br />
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Keep in mind, the great thing about pizza is you can add as much, or as little of each ingredient as you want! Below are the amounts I used, but if you love bacon, pile it on! Hate chicken? Don't use it. Need more cheese? Cheese that pizza up!</div>
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<b><u>Sweet Potato, Bacon, Arugula and Pesto Pizza</u></b><br />
2 cups Sweet Potato, cubed and roasted until soft<br />
3/4 cups Pesto<br />
1 cup Bacon, cooked and chopped<br />
1 cup Chicken, cooked and sliced/shredded (I used shredded rotisserie chicken)<br />
1/2 medium Onion, sliced<br />
Fresh Arugula<br />
1/2 cup Walnuts, crushed<br />
1 cup Mozzarella Cheese<br />
1/2 cup Parmesan Cheese<br />
Pizza Dough (recipe below)<br />
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<i><u>Pizza Dough </u></i><br />
Dry Yeast, 1 packet (.25 oz)<br />
1/4 tsp Sugar<br />
1 cup Warm Water<br />
2 cups Multipurpose Flour (plus extra to knead/roll)<br />
1/2 tsp Salt<br />
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<b>1.</b> In a small bowl, add sugar and dry yeast. Add warm water, and stir slightly. Let set for about 5 minutes.<br />
<b>2.</b> In a large bowl, mix together flour and salt. Add yeast mixture, and mix until it is ready to knead.<br />
<b>3.</b> Dust your working surface with flour, and knead dough for 1-2 minutes. Cover with more flour if dough becomes sticky. Roll out dough to fit onto a 18x13 cookie sheet. Transfer dough onto cookie sheet, and preheat oven to 425 degrees.<br />
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<b>Once your dough is ready, assemble the pizza!<br /><br />1.</b> Gently spread the pesto onto pizza dough working it out towards the edges. I found that using my hands for this step worked best!<br />
<b>2. </b>Add sweet potatoes, onion slices, bacon, chicken and walnuts. Cover with cheese. Place into the 425 degree oven for about 20 minutes, or until the edges are golden and the cheese is bubbly. At this point, I like to turn my broiler on for a few moments, but that's up to you :)<br />
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<b>3. </b>Remove from oven, and place arugula on top. Add enough to cover the pizza, but not overwhelm. Let cool for several minutes, then cut and enjoy!<br />
<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com2tag:blogger.com,1999:blog-4314104094425607356.post-89932189420863049752014-06-26T22:07:00.003-07:002014-06-26T22:07:56.330-07:00Lemon, Honey and Ricotta Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveWgsI3PZze7-18LLWzxL-FnAdAJhaxpLyqRY5VKfmeUtlxBBUBMuXyl25uULrjGTPPIVXitVKZWcbU8DFrAgVnr8Y18uuqord4RlydoA4ewQK3FrrpgkhPPCLviKU8_GOvb91MrKLVA/s1600/IMG_8512-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiveWgsI3PZze7-18LLWzxL-FnAdAJhaxpLyqRY5VKfmeUtlxBBUBMuXyl25uULrjGTPPIVXitVKZWcbU8DFrAgVnr8Y18uuqord4RlydoA4ewQK3FrrpgkhPPCLviKU8_GOvb91MrKLVA/s1600/IMG_8512-1+copy.jpg" title="Lemon, Honey and Ricotta Ice Cream" /></a></div>
<br />It's ice cream season! Not that ice cream goes <i>out</i> of season. But, there is something incredibly satisfying about eating an ice cream cone on a sunny day.<br /><br />Speaking of eating ice cream cones, let's get our technique straight. This is important. Do not bite into your ice cream cone, because that's barbaric. Tilt your head slightly, and lick while rotating the cone. <br /><br />Concentrate on the bottom to catch the drips, but don't let the top get too top-heavy. Keeping the scoop of ice cream even is important. Why? Well, because I'm OCD when it comes to eating ice cream cones...obviously :).<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbAv2nlZ-Lt7_apZCvyFvURIZ4ygqPnRp3w5elr3NURiXOTUUFCU41jLCFprMGEbQ5r33AXkss0mWSExYxmfJ3kgVjRFxhK7lXqNbHb_MSK8nUnlIyjty_A4NyOy_BbYyy4I89VY6SX4/s1600/IMG_8530-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbAv2nlZ-Lt7_apZCvyFvURIZ4ygqPnRp3w5elr3NURiXOTUUFCU41jLCFprMGEbQ5r33AXkss0mWSExYxmfJ3kgVjRFxhK7lXqNbHb_MSK8nUnlIyjty_A4NyOy_BbYyy4I89VY6SX4/s1600/IMG_8530-1+copy.jpg" title="Lemon, Honey and Ricotta Ice Cream" /></a></div>
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I really enjoy ice cream made with ricotta for a few reasons. It gives the ice cream a little bit of texture, which I love (honestly, I can eat ricotta cheese with a spoon). The lemon gives brightness, while the honey makes the ice cream mildly sweet. This recipe is great on it's own, but it's also a great base for additional fruit on top!<br /></div>
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<b><u>Lemon, Honey and Ricotta Ice Cream</u></b></div>
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15 oz. Full fat ricotta cheese</div>
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1 cup Whole milk</div>
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Lemon juice from one lemon</div>
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2 tbs. Lemon zest</div>
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1/4 cup Honey<br /><br /><b>1. </b>In a large bowl, mix all ingredients together until fully incorporated. Place mixture into the fridge, and let cool for about 2 hours.</div>
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<b>2.</b> Pour mixture into your ice cream machine, and let mix until the texture of soft serve. For a harder ice cream, transfer into an airtight container and place in the freezer overnight.<br /><b>3.</b> Enjoy!</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-32943733430855180342014-06-19T07:30:00.000-07:002014-06-19T07:30:02.313-07:00Honeydew and Coconut Popsicles <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV80dEdxUixEfYQKfk_2gha0P-asvfKZkxre6CSFQX-MxByWd6h0z9VARIHl_5Ut2_4xLF_dgMy19h6b5cpTpDWDCGob5oxalOk59jUx7a18ePWWXNSa5jAvblISOlmaQaq48mTC81_Q/s1600/IMG_8685-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguV80dEdxUixEfYQKfk_2gha0P-asvfKZkxre6CSFQX-MxByWd6h0z9VARIHl_5Ut2_4xLF_dgMy19h6b5cpTpDWDCGob5oxalOk59jUx7a18ePWWXNSa5jAvblISOlmaQaq48mTC81_Q/s1600/IMG_8685-1.jpg" title="Honeydew and Coconut Popsicles " /></a></div>
<br />There was a time when my dad went through a major Otter-Pops phase. On dreary weekends, I remember him eating them like popcorn during movies. Of course I joined in occasionally, reaching mostly for the purple or red flavors. The best part was when the pop had melted a bit, and you got to suck the sugary-goodness out of the plastic tube. Ah, simple pleasures.<br /><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGi9IJApjxMrGVq5xLU2HUVsNTcyYTcwEfuds-4QeR0z2meqTsp2SS6QhdY1s9nlqodVlW75LTekdxFkiRejUFzJWio71afOlTeD1dTT8z0e391DbVrPmcfD632umZdkDwBzoNySb6-o/s1600/IMG_8697-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGi9IJApjxMrGVq5xLU2HUVsNTcyYTcwEfuds-4QeR0z2meqTsp2SS6QhdY1s9nlqodVlW75LTekdxFkiRejUFzJWio71afOlTeD1dTT8z0e391DbVrPmcfD632umZdkDwBzoNySb6-o/s1600/IMG_8697-1.jpg" title="Honeydew and Coconut Popsicles " /></a></div>
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<a name='more'></a><span style="font-family: inherit;">While Otter Pops are fun, sometimes you need a <i>real </i> popsicle. Made with fresh fruit, a little honey and a blend of coconut milk and water, these hit the spot. These pops are not too sweet, and I love the fresh green color!<br /><br /><b style="text-decoration: underline;">Honeydew and Coconut Popsicles</b><br />1/2 of a Honeydew Melon, cut into chunks</span><br />
<span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;">1 cup Coconut Water</span></span><br />
<span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;">1 1/2 cup Coconut Milk<br />2 tbs. Lime Juice</span></span><br />
<span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;">3 Tbs. Honey (optional).<br /></span></span><br />
<i><span style="background-color: white; color: #252525; line-height: 22.399999618530273px;">Note: I recently purchased </span><a href="http://www.amazon.com/gp/product/B0002IBJOG/" style="background-color: white; line-height: 22.399999618530273px;">this mold</a><span style="background-color: white; color: #252525; line-height: 22.399999618530273px;">, and really like it. This recipe makes enough to completely fill this mold.</span></i><br />
<span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;"><b>1. </b>Place honeydew chunks, coconut water, coconut milk and lime juice into a blender. Blend on high until the mixture is fully blended and smooth.</span></span><br />
<span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"><span style="font-family: inherit;"><b>2.</b> Taste, and add additional honey if desired. My honeydew was not as ripe as I would have liked, so I added this. But if yours is extremely ripe, you may not need to. You could also use sugar, agave syrup or a simple syrup. </span></span><b style="background-color: white; color: #252525; line-height: 22.399999618530273px;">3. </b><span style="background-color: white; color: #252525; line-height: 22.399999618530273px;">Once you are happy with the sweetness, pour into your popsicle mold. You want to pour immediately after blending, as the mixture will begin to separate if left out too long. </span><br style="background-color: white; color: #252525; line-height: 22.399999618530273px;" /><b style="background-color: white; color: #252525; line-height: 22.399999618530273px;">4.</b><span style="background-color: white; color: #252525; line-height: 22.399999618530273px;"> Place into the freezer, and let freeze completely (I let mine freeze for 24 hours). Once your ready to eat, run your mold under hot water, pull the pops out, and enjoy!</span><br />
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Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com2tag:blogger.com,1999:blog-4314104094425607356.post-10625286638262306822014-06-15T11:24:00.000-07:002014-06-15T11:24:11.313-07:00Lazy Sunday Links<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEOLqneJZ46579Rs-OQXAdPGy8XMSejCHZOppJawWNEgBTBqQFSS8ELhD3A8rK2UaCTQyn5sgUtIi0uCZD0wVitoAo6PWQX0T5ojXFHORtqPiRIIHk1DL8BxwghBMyBJOJJyDwxwALqQ/s1600/popsicles+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEOLqneJZ46579Rs-OQXAdPGy8XMSejCHZOppJawWNEgBTBqQFSS8ELhD3A8rK2UaCTQyn5sgUtIi0uCZD0wVitoAo6PWQX0T5ojXFHORtqPiRIIHk1DL8BxwghBMyBJOJJyDwxwALqQ/s1600/popsicles+copy.jpg" /></a></div>
<br />Happy Sunday all! Today I'm going to be spending the day with my mom, grandma and sister to celebrate my (late) birthday. I'm also going to be putting together a post for some popsicles. Oh, and Game of Thrones season finale, but that goes without saying. Hope you have a great Sunday, here are some links to start browsing.<br />
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<li><a href="http://minimalistbaker.com/vegan-salted-bourbon-caramel-ice-cream/">Bourbon + ice cream = genius</a>. I recently broke out my ice cream maker for the first time this year, and I can't wait to try this recipe. </li>
<li><a href="http://www.refinery29.com/fathers-daughter-hair">These videos of dads doing their daughter's hair</a> are so cute. Using a vacuum to create a pony tail is actually really smart! </li>
<li>I have become interested in soap making lately, and these <a href="http://blog.mrprintables.com/diy-glycerine-soap-gem-stones/">Glycerine Soap Gem Stones </a>look so beautiful and easy to make!</li>
<li><a href="http://thoughtcatalog.com/emily-ross/2014/06/why-isnt-game-of-thrones-uncool/">Why Isn't Game of Thrones Uncool?</a> Because it's the best, duh. </li>
<li>If you call a cake, "breakfast cake," does that make it an appropriate first meal of the day? Of course it does, as evident by this beautiful <a href="http://thecakeblog.com/2013/04/blueberry-breakfast-cake.html">Blueberry Breakfast Cake.</a></li>
<li><a href="http://bestfriendsforfrosting.com/2014/04/diy-painted-knife-holder/">This tutorial for updating your knife</a> block looks so easy, and is super cute!</li>
<li>I have been trying to put together a gallery wall for a long time. It's tough to gather so much art that you really love, but I think <a href="https://www.etsy.com/listing/157475413/floating-clouds-02-giclee-print-16x20">this Floating Clouds print by Siiso</a> will be a great colorful addition. </li>
<li>You've probably already seen the adorable <a href="http://www.huffingtonpost.com/2014/06/09/dear-kitten_n_5471151.html">"Dear Kitten" video by Friskies,</a> but if not, go watch. It's pretty adorable. </li>
<li>Holy cow, this <a href="http://www.designsponge.com/2014/06/diy-project-hanging-floral-chandelier.html">Hanging Floral Chandelier</a> by Design Sponge is gorgeous!</li>
<li><a href="http://lolmythesis.com/">Lol, My Thesis</a> is one of my favorite Tumblrs. </li>
<li>If you love Craigslist as much as I do, here are <a href="http://www.buzzfeed.com/peggy/useful-tips-every-craigslist-user-should-know">18 Useful Tips Every Craigslister Should Know.</a></li>
<li><a href="http://thealisonshow.com/2014/05/alison-show-letter-cookies.html">Cookies that tell me I'm awesome and hot?</a> New favorite cookie. </li>
</ul>
Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-82559212264473571682014-06-14T19:53:00.002-07:002014-06-15T09:30:32.752-07:00Roasted Red Pepper, Basil & Salami Grilled Cheese<div class="separator" style="clear: both; text-align: center;">
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The past few weeks I have been trying to eat a lot healthier. I have also been going to the gym, and it feels great. But every now and then, you gotta indulge. Sometimes, you need to stop counting calories, and just enjoy something really decadent. Treat yo self, ya know?<br />
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Speaking of the gym, why is it so dang hard to go? I always enjoy it when I'm there, and I feel great it's over, but I really drag my feet when it comes to getting in that building. What helps motivate you to go to the gym? Wait, back to treating yourself!<br />
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If you like caprese anything, this sandwich is right up your alley. Instead of tomatoes, roasted red peppers fill in, adding extra kick and a bit of spice. The salami adds a bit of salty goodness. Also, freshh mozzarella...enough said. </div>
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<b><u><br />Roasted Red Pepper, Basil & Salami Grilled Cheese</u></b></div>
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French Bread</div>
<div style="text-align: left;">
Fresh Mozzarella, sliced</div>
<div style="text-align: left;">
Salami, sliced thin<br />
Red Bell Pepper</div>
<div style="text-align: left;">
Fresh Basil</div>
<div style="text-align: left;">
Balsamic Vinegar<br />
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<b>1. </b>First, roast your peppers! Heat oven to 400 degrees. Cut the pepper in half, remove all the seeds and stem, then slice the pepper into 4-5 slices. Place peppers in a baking pan, drizzle with olive oil and let roast for about 30-45 minutes until peppers are soft. </div>
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<b>2.</b> Once the peppers are done, remove from the oven and set aside. Slice two pieces of bread, and turn your skillet on to medium heat. </div>
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<b>3. </b>Layer mozzarella, fresh basil, a little more cheese and roasted red peppers on a slice of bread. Drizzle red peppers with a bit of balsamic vinegar. Top with salami, and add more cheese. Top with the second slice of bread, and place the sandwich on the skillet.<br />
<b>4.</b> Let both sides of the sandwich cook until bread is golden brown. Turn the heat to low, cover and let cook for a few minutes until the cheese is melted.<br />
<b>5.</b> Remove from skillet, cut in half and enjoy!</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-31018642274787897472014-05-24T21:18:00.003-07:002014-05-24T21:19:39.933-07:00Green Tea & Coconut Donuts<div class="separator" style="clear: both; text-align: center;">
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Aren't donuts just the cutest? They are such happy little morsels, and it makes me really happy to bake them. Watching them puff up in the pan, and then decorating them with frosting and toppings...yep, I love donuts.<br />
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These green tea donuts are incredibly moist, and full of green tea flavor. The toasted coconut on top gives them a little texture. I have been trying to incorporate more coconut oil in my cooking/baking, and it really gives these donuts some extra coconut taste.</div>
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<u><b>Green Tea and Coconut Donuts</b></u></div>
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2 1/2 cups Flour</div>
<div style="text-align: left;">
1 tsp. Baking Soda</div>
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1 tsp. Baking Powder<br />
1/2 tsp. Salt</div>
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2 tsp. Matcha Powder<br />
1 Egg</div>
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3/4 cup Sugar</div>
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1/2 cup Coconut Oil (melted)</div>
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3/4 cup Coconut Milk</div>
<div style="text-align: left;">
1 tsp. Vanilla Extract</div>
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<i>Frosting</i></div>
<div style="text-align: left;">
1 cup Powdered Sugar</div>
<div style="text-align: left;">
2 tsp. Matcha Powder</div>
<div style="text-align: left;">
3 tbs. Coconut Milk<br />
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<b>1.</b> Preheat oven to 350 degrees. In a bowl, combine the flour, baking soda, baking powder, salt and matcha powder. Whisk together.<br />
<b>2. </b>In a stand mixer, beat egg. Add sugar, coconut oil, coconut milk and vanilla extract. Mix until thoroughly combined.</div>
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<b>3.</b> Slowly add the dry ingredients into the wet ingredients, stirring until just combined.<br />
<b>4.</b> Spoon batter into donut pans until about 3/4 full, and place in the oven. Let bake for about 15 minutes, or until slightly golden and a toothpick is clean when inserted in the center.<br />
<b>5. </b>While donuts cool, make the glaze. Combine the powdered sugar, coconut milk and matcha powder. Use a whisk to combine. Once donuts are cool, spoon the frosting on top. Sprinkle toasted coconut on top, and enjoy!</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com1tag:blogger.com,1999:blog-4314104094425607356.post-39098589230683491192014-04-29T22:59:00.001-07:002014-04-29T22:59:51.051-07:00Crispy Garlic Eggplant Fries<div class="separator" style="clear: both; text-align: center;">
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Burgers just aren't the same without crispy french fries nearby. While making burgers last night, I realized I had no potatoes. Crisis! So, I went for a healthier, lighter, fry-route. Incredibly easy to make (and even easier to eat) these eggplant fries are my new favorite burger companion.<br /></div>
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I can't wait to make these again with different dipping sauces and flavor combinations. I dipped these into A1 (because I put it on everything), but ketchup was also good! Tarter sauce, hummus and pesto would all be really yummy as well. Maybe a little sharp cheddar melted on top? Please, somebody try that and let me know how it is :)</div>
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<b><u><br />Crispy Garlic Eggplant Fries</u></b><br />
1 Eggplant<br />
2 Eggs<br />
1/2 cup Flour<br />
2 cups Panko Bread Crumbs<br />
4 tsp. Garlic Powder<br />
Salt & Pepper<br />
Olive Oil<br />
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<b>1.</b> Preheat your oven to 425 degrees, and coat a cookie sheet with a bit of olive oil.<br />
<b>2.</b> Slice eggplant in half length-wise. Cut in half width wise, and cut the quarters into wedges.<br />
<b>3.</b> Beat eggs, and place flour and Panko bread crumbs into two separate containers. Add the garlic powder, salt and pepper to the Panko.<br />
<b>4. </b>Coat the eggplant slices in flour, then coat with egg. Shake off the excess, and cover completely in the Panko/garlic powder mixture. Place onto cookie sheet. Sprinkle on more salt and pepper.<br />
<b>5.</b> Bake for about 15-20 minutes, or until golden brown. Let cool slightly, and enjoy!<br />
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-74469858289342708752014-04-22T08:42:00.000-07:002014-04-22T08:44:29.113-07:00Blueberry Lemon Bars + Spring Picnic Giveaway<div class="separator" style="clear: both; text-align: center;">
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I hope you all had a great Easter! Mine was pretty basic; I visited family, ate some ham and relaxed. I also made these monstrous blueberry lemon bars. When I say monstrous, I mean it in the best way! With a incredibly thick, creamy and tart filling, these lemon bars are the ultimate spring dessert.<br />
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I'm especially excited about this recipe, because it's part of a picnic menu put together by the awesome Lauren, of <a href="http://www.lovelolablog.com/">Love Lola.</a> Below are four delicious recipes perfect for your next (and maybe first!) spring picnic. <br /><br /><b><u>Picnic Menu</u></b><br />
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<li style="line-height: 18.459999084472656px;"><span style="font-family: inherit;"><b>Appetizer:</b> Avocado and Feta Salsa with Homemade Tortilla Chips - Emily at <a href="http://www.sweetothesoul.com/">Sweet to the Soul</a></span></li>
<li><span style="font-family: inherit; line-height: 18.459999084472656px;"><b>Beverage</b>: Sparkling Cherry Limeade - Mary Beth at </span><a href="http://annapolisandcompany.com/" style="font-family: inherit; line-height: 18.459999084472656px;">Annapolis & Co</a><span style="font-family: inherit; line-height: 18.459999084472656px;"> </span><span style="font-family: inherit; line-height: 18.459999084472656px;"> </span></li>
<li><span style="font-family: inherit; line-height: 18.459999084472656px;"><b>Side Salad:</b> Super Spring Salad - Meghan at </span><a href="http://www.stirandscribble.com/" style="font-family: inherit; line-height: 18.459999084472656px;">Stir and Scribble</a></li>
<li><span style="font-family: inherit; line-height: 18.459999084472656px;"><b>Sandwich:</b> Grilled Vegetable Sandwich - Lauren at <a href="http://lovelolablog.com/">Love Lola</a> </span><span style="color: #444444; font-family: arial, sans-serif; font-size: 13px; line-height: 18.459999084472656px;"> </span><span style="color: #444444; font-family: arial, sans-serif; font-size: 13px; line-height: 18.459999084472656px;"> </span></li>
</ul>
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This Spring Picnic series not only features awesome recipe, but also includes a fun giveaway! Enter below to win your very own picnic basket, so you can safely transfer these lemon bars and other goodies to your picnic :)<br />
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<a class="rafl" href="http://www.rafflecopter.com/rafl/display/b701e13/" id="rc-b701e13" rel="nofollow">a Rafflecopter giveaway</a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMplrxQ9OW-WsI-zcAH-ejBzWfATolaZz_dfq705NKjEQ4puN_H11j1J3DIC9406SP2V7mRjrq9mRUf_PK8d8q8mWmPkL-RwL3TaO71qRDtyJFqcjIrveozDxRmCW3eSL5t32Xy3UT6Lg/s1600/IMG_8127-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMplrxQ9OW-WsI-zcAH-ejBzWfATolaZz_dfq705NKjEQ4puN_H11j1J3DIC9406SP2V7mRjrq9mRUf_PK8d8q8mWmPkL-RwL3TaO71qRDtyJFqcjIrveozDxRmCW3eSL5t32Xy3UT6Lg/s1600/IMG_8127-1+copy.jpg" title="Blueberry Lemon Bars" /></a></div>
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I gotta brag a minute and say, these lemon bars are amazing. Lemon and blueberry goes together so well, plain ol' lemon bars just won't fit the bill after trying these. I suggest serving these warm with a bit of vanilla ice cream...oh so good!<br />
<u style="font-weight: bold;"><br />Blueberry Lemon Bars</u> (<a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-bars-recipe.html">Recipe adapted from Ina Garten</a>)<br />
<i>Crust</i></div>
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1 cup (2 sticks) Butter</div>
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2 cups Flour</div>
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1/2 cup sugar</div>
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<b>1.</b> First, make the crust. Cream together butter and sugar. Once fully blended, add flour slowly. Dump the dough into a 9x9 pan, and spread out onto pan until even. Set aside, and preheat oven to 350 degrees.<br />
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<i>Fillings (Blueberry and Lemon)</i></div>
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6 Large Eggs</div>
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2 cups Sugar</div>
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1 cup Fresh Lemon Juice (I needed 6 lemons) </div>
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2 tbs. Lemon Zest </div>
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1 cup Flour<br />
2 cups Frozen Blueberries</div>
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1/3 cup Sugar<br />
**Powdered sugar, for topping</div>
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<b>2. </b>In a small saucepan, add frozen blueberries and 1/3 cup of sugar. Stir together, and turn on medium heat. The sugar will start to melt, and the blueberries will begin to break down. Stir occasionally, and begin to make the lemon filling. </div>
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<b>3. </b>Whisk together eggs, lemon juice, sugar, and lemon zest. Slowly add flour while whisking to avoid the flour clumping. </div>
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<b>4.</b> Continue to cook blueberries until they are thick. There really shouldn't be any juice, and the texture will be reminiscent of mashed potatoes. </div>
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<b>5.</b> Spread blueberries evenly onto dough. Pour lemon filling on top, and place into the oven.<br />
<b>6.</b> Let cook, uncovered, for 35-45 minutes, or until the bars are set on the inside, and the edges are golden.<br />
<b>7. </b>Let cook completely, dust with powdered sugar and cut. Enjoy!</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-76964585495636491452014-04-14T07:48:00.000-07:002015-04-01T19:05:12.373-07:00Strawberry Balsamic Cheesecake Bars<div class="separator" style="clear: both; text-align: center;">
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While I'm an autumn person through and through, it's hard to deny the beauty and warmth of spring. Flowers are blooming, temperatures are rising, allergies are thriving and my heat bill is going down. Also, berries are in season. Yay spring!<br />
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With berries becoming sweeter (and cheaper!) I was inspired to bake these bars. Balsamic vinegar and strawberries might seem strange to some, but it's a flavor combination that I love (example: <a href="http://amandakbythebay.blogspot.com/2013/09/balsamic-blueberry-grilled-cheese.html">this sandwich</a>). Cooking fruit with a little sugar and vinegar brings out the sweet and tart flavors all at the same time. Throw in some cream cheese and a buttery crust...yup, it's good.<br />
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Really good.<br />
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This recipe consists of three components: the crust, the filling, and the balsamic and strawberry sauce. First, make the super simple crust. Then, prepare the sauce by boiling down sliced strawberries, balsamic vinegar and brown sugar. This mixture goes inside the bars, and acts as a syrupy topping. These bars are tasty cool or hot.<br />
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<u><i>Strawberry Balsamic Cheesecake Bars</i></u>16 oz. Cream Cheese<br />
1/3 Cup Sour Cream<br />
1/2 cup Sugar<br />
1 Egg<br />
1 tsp. Vanilla<br />
1 tbs. Lemon Juice<br />
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<i>Crust:</i><br />
2 cups Flour<br />
1/4 cup Sugar<br />
1 tsp. Salt<br />
1/2 cup Butter (melted)<br />
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<i>Strawberry & Balsamic Sauce:</i>2 cups Strawberries, sliced (plus extra for the top)<br />
1/4 cup Brown Sugar<br />
1/4 cup Balsamic<br />
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1. Preheat oven to 350 degrees. In a bowl, combine all ingredients for the crust until well incorporated. Using your hands, spread out the crust mixture into a 9x9 pan until evenly distributed.<br />
2. In a small saucepan, combine all ingredients for the strawberry sauce and turn on medium high heat. Stir to combine, and let mixture come to a slow boil. Let cook for about 5-10 minutes, stirring occasionally. Strawberries should be very soft, and the mixture should have thickened.<br />
3. In a stand mixer, combine cream cheese and sour cream until smooth. Add sugar and blend. Add egg, vanilla extract and lemon juice. Blend until fully combined, scraping the side of the bowl when necessary.<br />
4. Add 3/4 of the strawberry and balsamic mixture to the cream cheese mixture. The remaining balsamic sauce will be used as a topping.<br />
5. Pour cream cheese mixture onto the crust and top with strawberries (optional). Let cook for 45 minutes, or until the center of the bars no longer wiggles when the bars are shaken. Let cool for about 20 minutes. Top with the remaining balsamic sauce and enjoy!<br />
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Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-60648652086518604152014-03-24T22:10:00.002-07:002014-03-24T22:11:54.019-07:00Banana Oat Donuts with Chocolate Ganache <div class="separator" style="clear: both; text-align: center;">
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Sometimes I feel really guilty for wishing time away. You know, when you're sitting at work and think, "God I can't wait for the week to be over." Or, "I just want it to be summer." These feelings are often valid because the future has the possibility to be better than the present. Sometimes it is better, sometimes it's not. <br />
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Instead of pining for the theoretical future, I need to start embracing the present. Because when embraced, the here and now can be pretty damn awesome. This thought dawned on me while outside on a sunny afternoon, dipping donuts in chocolate while my cat and curious neighbor watched from the window. That moment was small, it was silly and it was great.<br /><br />
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But yes, donuts. They have a way of making little moments better, don't they? These donuts are the big, fluffy cake-y kind. They're pretty much banana bread in donut form, and everything is better in donut form!<br />
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I like this recipe because you can leave them unfrosted and have a donut/muffin type baked good, or you can frost them and have a indulgent breakfast/dessert. My suggestion? Frost half, eat half without frosting...then spread the left-over ganache on everything in sight.</div>
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<u><b>Banana Oat Donuts with Chocolate Ganache</b></u> </div>
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3/4 Cup Brown Sugar<br />
6 Tbs. Melted Coconut Oil<br />
1 Tbs. Vanilla Extract<br />
1 Large Egg Whites<br />
1 Large Egg<br />
2 Large Ripe Bananas, mashed<br />
1 Cup Oats<br />
2 Cups All-Purpose Flour<br />
1 Tbs. Baking Powder<br />
1/2 Tsp. Baking Soda<br />
1/2 Tsp. Salt<br />
1/2 Tsp Ground Cinnamon<br />
1/2 Cup Chopped Walnuts (optional)<br />
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<i>Chocolate Ganache (Recipe adapted from <a href="http://www.marthastewart.com/960824/chocolate-glaze">Martha Stewart</a>)</i><br />
5 Ounces Bittersweet chocolate, chopped (I used chocolate chips)</div>
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2 Tbs. Butter<br />
1 Tbs. light Corn Syrup<br />
2 Tbs. Milk<br />
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<b>1.</b> Preheat oven to 375 degrees. In a small bowl, whisk together the flour, oats, baking powder, baking soda, salt and cinnamon.<br />
<b>2.</b> In a separate bowl, mash bananas until smooth. Add milk and vanilla extract. In a stand mixer, blend together the coconut oil and brown sugar. Add egg and egg white, one at a time and mix until smooth. Add the banana and milk mixture, blend until fully incorporated. </div>
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<b>3.</b> Slowly add flour mixture to banana mixture, mixing until just incorporated.<br />
<b>4.</b> Spoon mixture into non-stick donut pans, until about 3/4 full. Place into the oven, and let bake for about 15 minutes, or until the center comes out clean when a toothpick is inserted.<br />
<b>5.</b> Remove from oven and let cool. While the donuts cool, let's make the frosting!<br />
<b>6. </b>Place the chocolate and butter into a bowl over a pan of simmering water and melt. Remove from the heat, and add milk and corn syrup. Whisk together.<br />
7. Dunk donuts into chocolate glaze, and top with walnuts if desired. Enjoy!</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com1tag:blogger.com,1999:blog-4314104094425607356.post-45061534726742560722014-03-18T07:37:00.000-07:002014-03-18T07:37:00.030-07:00Buffalo Chicken Mac & Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXtzABLDkGUs0IsUi3KArFymVg8DOdmsZFQhGAXxunjWQy7rXuc_QUDFf-Xc5_g0ihqfgLDM-MGdsXbsMw1LWmKFAAEtRVzR3Dt9r8wjEIu8c0s3JgWuCFoSboJYbXSCndskOYRPYiB8/s1600/IMG_7430-1+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXtzABLDkGUs0IsUi3KArFymVg8DOdmsZFQhGAXxunjWQy7rXuc_QUDFf-Xc5_g0ihqfgLDM-MGdsXbsMw1LWmKFAAEtRVzR3Dt9r8wjEIu8c0s3JgWuCFoSboJYbXSCndskOYRPYiB8/s1600/IMG_7430-1+copy.jpg" title="Buffalo Chicken Mac & Cheese" /></a></div>
<br />Sometimes when attempting a new dish, magic happens. The planets align, you get in your groove, and the dinner gods smile upon you. This is what happened when I made this macaroni and cheese. Then again, when a dish is full of blue cheese, buffalo sauce and macaroni pasta...you're setting yourself up for success.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaYrIvDBZQm5htnK7F_9WUapdkUK1z9ALa1W4yRBqUFvYzLEHx_SlYYKdTVN9TT6jUB7gHfujOhrF3wsqXxUEWV-nAzc56BGHR98pOxIdOmTsTZ9wLaDpyG_eDBEjxVSv1fpqcbCzJcM/s1600/IMG_7425-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaYrIvDBZQm5htnK7F_9WUapdkUK1z9ALa1W4yRBqUFvYzLEHx_SlYYKdTVN9TT6jUB7gHfujOhrF3wsqXxUEWV-nAzc56BGHR98pOxIdOmTsTZ9wLaDpyG_eDBEjxVSv1fpqcbCzJcM/s1600/IMG_7425-1-2.jpg" title="Buffalo Chicken Mac & Cheese" /></a></div>
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<br /><a name='more'></a>I have fond memories of making mac and cheese from the box. It's one of the first things I learned to make, right after ramen and toast. Box mac and cheese isn't something I eat often, but I always have a box on hand just incase the mood strikes me. Oh, and a tip! When making box mac and cheese, skip the butter and use sour cream instead. Tangy and delicious!<br /><br />While box mac and cheese is great, nothing can beat the "real" and homemade. The great thing about this recipe, is it's pretty simple! I researched other buffalo mac and cheese recipes, and they seemed awfully complicated. So I tried simplifying and I'm really happy with the results. Creamy, tangy, spicy and oh so carb-o-licious.<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Et-Pbr8k64q61T5wcNTkxavWavF1v2RqbrdnVh8SDC-tioXBE7qJG7P3jhQ7-uNI_-3NxDTkB-fFZR6ljFcFeV6MhbF8KCJMryqmlsDSDTs4tSk_1BfVf7wIw3PjqImmJ7WvXr61ESQ/s1600/IMG_7470-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Et-Pbr8k64q61T5wcNTkxavWavF1v2RqbrdnVh8SDC-tioXBE7qJG7P3jhQ7-uNI_-3NxDTkB-fFZR6ljFcFeV6MhbF8KCJMryqmlsDSDTs4tSk_1BfVf7wIw3PjqImmJ7WvXr61ESQ/s1600/IMG_7470-1.jpg" title="Buffalo Chicken Mac & Cheese" /></a></div>
<br /><u style="font-weight: bold;">Buffalo Chicken Mac & Cheese</u><br />
2 Chicken Breasts<br />
8 oz. Macaroni Pasta<br />
1 tbs. Butter<br />
2 tbs. Flour<br />
2 cups Buttermilk<br />
4 oz. Sharp Cheddar Cheese, grated (plus extra for topping)<br />
2 oz. Blue Cheese Crumbles (plus extra for topping)<br />
1 1/2 tbs. Buffalo Sauce (plus extra for topping)<br />2 tbs. Bread Crumbs<br />Chopped Green Onion<br />
Salt & Pepper to taste<br /><br /><b>1. </b>Preheat oven to 400 degrees. Season chicken breasts with salt and pepper and drizzle lightly with olive oil. Place in the oven and let cook for about 20 minutes, remove from the oven and let rest.<br /><b>2.</b> In a small saucepan, melt butter over medium heat. Add flour, and whisk together. Let cook for about a minute, then add buttermilk. Whisking occasionally, heat the buttermilk to a slow simmer (don't let boil).<br /><b>3.</b> Add cheddar cheese and whisk to combine. Once the cheese has melted, add buffalo sauce and season with salt and pepper to taste. Set sauce aside.<br />
<b>4. </b>In a large pot, boil water and add pasta. Cook until al dente. Add buttermilk sauce to pasta, stirring gently, Add blue cheese crumbles. Slice chicken, and cover in buffalo sauce. Add chicken to the macaroni.<br /><b>5. </b>Place macaroni into a casserole dish (I used a deep dish pie pan, 1.25 Qt). Top with bread crumbs, more cheddar cheese and blue cheese crumbs. <br /><b>6.</b> Place in the oven, and let bake for about 15-20 minutes. If you'd like, broil for an extra few minutes to golden the top. Remove from oven and enjoy!<br />
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-72574783328626019712014-03-16T14:19:00.002-07:002014-03-16T14:19:38.800-07:00Iceland via Instagram <div class="separator" style="clear: both; text-align: center;">
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Hi all, I hope you're having an awesome Sunday so far. Mine has been full of coffee and catching up on some blogs. So far so good.<br /><br />Tommy and I returned from Iceland on the 8th, and it was honestly the best trip ever. Returning to real life was tough because we both had so much fun. Iceland has always been a destination I wanted to visit, and I'm so glad we made it happen. The country is beautiful, the people are incredibly nice and the food was amazing.<br /><br />I will make a larger update about Iceland soon (I have about 500 pictures to go through, ahh) but in the meantime, here is a peak at our trip via <a href="http://instagram.com/amandakerz">Instagram</a>! You can find me on Instagram @Amandakerz</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-9477924948074562732014-03-04T08:30:00.000-08:002014-03-04T08:30:00.993-08:00Guest Post: Chocolate Chip Donuts with Blueberry Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih_64yI46SeQ7jnZEHOzRCHeZ9QFwutkJWdxQM2dRRDQD8RwP3P5dcr8zhz2xiP9wP_lOO9uTHKZs2qv_L4pNbrqjG27fu44l8cOplaOZKJbVLkl28bmGl8KpeQR_OsbcGQTIc3MVML0/s1600/DSC_0787.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgih_64yI46SeQ7jnZEHOzRCHeZ9QFwutkJWdxQM2dRRDQD8RwP3P5dcr8zhz2xiP9wP_lOO9uTHKZs2qv_L4pNbrqjG27fu44l8cOplaOZKJbVLkl28bmGl8KpeQR_OsbcGQTIc3MVML0/s1600/DSC_0787.jpg" title="Chocolate Chip Donuts with Blueberry Glaze" /></a></div>
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<i>Today I'm really excited to have Lauren from <a href="http://www.lovelolablog.com/">Love Lola</a> here to share with you this amazing recipe for Chocolate Chip Donuts with Blueberry Glaze. Holy yum! As you may know, I'm a huge fan of blueberries and love throwing them in my recipes (ie: <a href="http://amandakbythebay.blogspot.com/2013/09/balsamic-blueberry-grilled-cheese.html">Balsamic Blueberry Grilled Cheese Sandwich</a>, <a href="http://amandakbythebay.blogspot.com/2013/06/blueberry-peanut-butter-green-smoothie.html">Blueberry & Peanut Butter Green Smoothie</a>, and <a href="http://amandakbythebay.blogspot.com/2013/06/red-velvet-and-blueberry-ice-cream.html">Red Velvet and Blueberry Ice Cream</a>), so these donuts are right up my alley.<br /><br />If you haven't checked out <a href="http://www.lovelolablog.com/">Lauren's blog</a> before, what are you waiting for? Not only do her recipes look awesome, Lauren is an expert when it comes to sneaking healthy ingredients into a dish! This <a href="http://www.lovelolablog.com/2013/07/a-blackberry-and-beet-chocolate-cake.html">Blackberry and Beet Chocolate Cake</a> looks incredible, and she even has a whole collection of <a href="http://www.lovelolablog.com/p/archive-for-gluten-free.html">tasty gluten-free recipes.</a><br /><br />Take it away, Lauren!</i><br />
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<span style="background-color: white; font-family: inherit; line-height: 21.299999237060547px;">I have never been one to love donuts. Cookies, yes. But donuts…not so much. I actually had my first Krispy Kreme donut this year. And if you’re from South Carolina, that’s a big deal. But then I bought a donut mold and started experimenting in the kitchen. And now I can officially say, I am a donut lover.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCesdMODghq7h1W_XYuyZ-JwggQVaYk6sFANJdFt-Md0U7MDkTjuygtP3nXOev8s3CoriWjbQCs2dUiMw4ovd_zuR5QkUFzf_4qJHJFp-limJ8K_RB6Hao6SuPolf5_HC6GGsE_D8bz0/s1600/DSC_0858.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjCesdMODghq7h1W_XYuyZ-JwggQVaYk6sFANJdFt-Md0U7MDkTjuygtP3nXOev8s3CoriWjbQCs2dUiMw4ovd_zuR5QkUFzf_4qJHJFp-limJ8K_RB6Hao6SuPolf5_HC6GGsE_D8bz0/s1600/DSC_0858.jpg" title="Chocolate Chip Donuts with Blueberry Glaze" /></a></div>
<span style="background-color: white; line-height: 21.299999237060547px;"><span style="font-family: inherit;"><br />I love that when making them myself, I have the flexibility to bake them, instead of fry them, and to add some healthier ingredients, such as greek yogurt in these chocolate chip donuts. It makes the occasional indulgence just a little bit healthier, which I don’t think anyone can complain about. Especially when they taste as delicious as these guys do.</span></span><br />
<span style="background-color: white; line-height: 21.299999237060547px;"><span style="font-family: inherit;">I hope you enjoy them! And thanks for having me, Amanda!</span></span><br />
<span style="background-color: white; line-height: 21.299999237060547px;"><span style="font-family: inherit;"><br /></span></span><b style="background-color: white; font-family: inherit; line-height: 18.479999542236328px;"><u>Chocolate Chip Donuts with Blueberry Glaze</u></b><br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/2 cup all purpose flour</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/2 cup cake flour</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/2 tsp. baking soda</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 tsp. baking powder</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/2 tsp. salt</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/4 tsp. cinnamon</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 large egg, & 1 egg yol</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3 tbsp. unsalted butter, melted</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/3 cup granulated sugar + 1 tbsp.</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">2 tsp. vanilla extract</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/3 cup vanilla soy milk</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 1/2 cups dark chocolate chips</span></li>
</ul>
<span style="line-height: 18.479999542236328px;"><i>Glaze:</i></span><br />
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1 cup fresh blueberries</span></li>
</ul>
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<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3 cups powdered sugar</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">1/2 tsp. vanilla extract</span></li>
</ul>
<ul style="line-height: 1.4; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: inherit;">3 tbsp. vanilla soy milk</span></li>
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<span style="line-height: 18.479999542236328px;"><br /><b>1.</b> Preheat the oven to 350 F. in a mixing bowl, combine all the dry ingredients. in a separate bowl, whisk together the butter and sugar. add in the eggs, vanilla extract, and soy milk and continue to whisk. pour the dry ingredients into the wet ingredients and mix until fully incorporated. mix in the chocolate chips.<br /><b>2.</b> Spray a donut pan with cooking spray and add dough to each pan. the key here is to add minimal dough to each mold. i'm always tempted to pile it up, but with a donut pan, you only need a little dough in each. bake at 350 for 15 minutes.<br /><b>3.</b> While the donuts are cooking, prepare the glaze. using a food processor puree the blueberries. transfer the pureed berries to a bowl and whisk in the powdered sugar. add the vanilla extract and soy milk. for a thicker glaze, add more powdered sugar. refrigerate for about 30 minutes, while the donuts are cooling.<br /><b>4.</b> once the donuts have been cooked and cooled, dip each one into the bowl of glaze. let dry, and enjoy! eat up, and stay warm!</span><br />
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Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-33749979860529555962014-03-02T09:30:00.000-08:002014-03-02T09:30:00.020-08:00Lazy Sunday Links <div class="separator" style="clear: both; text-align: center;">
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While I love a good lazy Sunday, that is not in the cards for me today and I couldn't be happier! This afternoon I'm boarding a plane to go to ICELAND! Ahhhhhh, I'm so excited. I have never been overseas before, and Iceland has always been one of my top travel destinations. <br />
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It's amazing how easy it is to travel when you simply decide to do it. You just decide to save your money, buy a plane ticket, then hop on that plane. Sure, it's a little more complicated than that...but not by much. So after you check out all these fun links, go make some travel plans! :)<br />
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<li>This <a href="http://abetterhappierstsebastian.com/journal/2013/3/16/earl-grey-tea-cake-with-blueberry-cream-cheese-frosting">Earl Grey Tea Cake with Blueberry Cream Cheese Frostin</a>g looks auh-mazing. </li>
<li>Iceland is magical, and this <a href="http://www.tastefullyoffensive.com/2014/02/little-icelandic-girl-plays-with-baby.html">video is adorable.</a></li>
<li><a href="http://www.npr.org/blogs/thesalt/2014/02/27/283055089/first-look-the-fdas-nutrition-label-gets-a-makeover">These proposed changes to nutrition labels</a> are pretty awesome. They give you a more realistic look at serving sizes, and calories. </li>
<li>Traveling is awesome, but your skin might argue otherwise. <a href="http://www.essiebutton.com/2014/03/01/post-flight-products/">Here are some products</a> to save your skin post-flight. </li>
<li>Speaking of skin, have you heard <a href="http://joannagoddard.blogspot.com/2014/02/how-to-get-rid-of-pimple.html">this trick to get rid of a pimple?</a> Might have to try it!</li>
<li>Melyssa has some <a href="http://thenectarcollective.com/2014/02/file-taxes-blogger/">great tips for filing your taxes as a blogger.</a></li>
<li>I'm getting excited for Wes Anderson's new movie, The Grand Budapest Hotel. I love <a href="http://www.dazeddigital.com/artsandculture/article/19034/1/how-they-put-the-grand-into-the-grand-budapest-hotel">these behind the scenes videos</a>! </li>
<li><a href="http://entertainment.time.com/2014/01/16/watch-kate-moss-age-20-years-in-10-seconds-for-her-40th-birthday/?iid=obnetwork">Watching Kate Moss age "20 years in 10 seconds"</a> is amazingly underwhelming.</li>
<li>How accurate are the expiration dates on your food? I usually depend on my nose to find out if my food has gone bad. <a href="http://www.refinery29.com/hello-giggles/31">The former president of Trader Joes has an awesome idea</a> to sell this "expired" food at a low cost. </li>
<li>I always have a few lemons on hand. <a href="http://www.thekitchn.com/the-best-way-to-keep-lemons-fresh-for-a-whole-month-tips-from-the-kitchn-144430?utm_source=RSS&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28TK+Channel%3A+Main%29">Here is a handy trick</a> for making them last four times as long. </li>
<li><a href="http://lifehacker.com/top-10-ways-to-do-everything-faster-1533446073">10 Ways to Do Everything Faster.</a> I seriously need to type faster. Confession: I only type with two fingers. </li>
<li><a href="http://frankie.com.au/blogs/art/artist-interview-ray-young-chu">Kitties and ice cream artwork?</a> Yes please! </li>
</ul>
Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-71207935638954741982014-03-01T16:26:00.001-08:002014-03-01T16:38:24.361-08:00Lemon & Cream Cheese Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lPs46InshN-hktVseHWHU2PyTcmJ50ZNAqZ9wV__BfsiEMHRnm0hfMvilc_OuYwswi8eOfwds1eNPmxe3hLu1PYRrc-mJ7SWHMGkLpW2t10T00-v4PE3IWyqf9dnCcNz1UZzdvlitsM/s1600/IMG_6700-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_lPs46InshN-hktVseHWHU2PyTcmJ50ZNAqZ9wV__BfsiEMHRnm0hfMvilc_OuYwswi8eOfwds1eNPmxe3hLu1PYRrc-mJ7SWHMGkLpW2t10T00-v4PE3IWyqf9dnCcNz1UZzdvlitsM/s1600/IMG_6700-1.jpg" title="Lemon & Cream Cheese Rolls" /></a></div>
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Last weekend I decided to make some cinnamon rolls. But then I opened my fridge, and saw a jar of lemon curd calling my name. Lemon curd is one of those condiments that sit in your fridge for a long time, because it's hard to use on a regular basis. This recipe is the perfect way to use up lemon curd, or a great excuse to go buy a jar because it's awesome!<br />
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Soft, doughy, creamy and full of lemon flavor. Yum! For the dough, I halved <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">this recipe</a> from The Pioneer Woman, and it turned out beautifully. I love making dough, is there any better smell than yeast? I just love it. I found that these rolls were also delicious cold, but if you have the option, warm and gooey is the way to go!</div>
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<b style="text-decoration: underline;">Cream Cheese Lemon Rolls</b> (Makes roughly 20 rolls)<br />
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<i>Dough (Recipe from <a href="http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/">The Pioneer Woman</a>)</i><br />
2 cups Whole Milk<br />
1/2 cup Vegetable Oil<br />
1/2 cup Sugar<br />
1 package Active Dry Yeast, 0.25 Ounce Packet<br />
4 cups Flour (Plus 1/2 cup extra, reserved) All-purpose Flour<br />
1/2 tsp. Baking Powder<br />
1/2 tsp. Baking Soda<br />
1/2 tbs. Salt<br />
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<i>Filling</i><br />
6 oz. Cream Cheese<br />
1/3 cup Lemon Curd<br />
Juice from Half of a Lemon<br />
2 Heaping tbs. Lemon Zest<br />
1/3 cup Sour Cream<br />
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<i>Glaze</i><br />
1 cup powdered sugar<br />
Juice from 1 lemon<br />
1 tbs. Lemon Curd<br />
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<span style="font-family: inherit;"><b>1.</b> In a large pot<span style="background-color: white; line-height: 19px;">, heat the milk, vegetable oil, and sugar over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.</span></span><br />
<b>2. </b>Add 4 cups of flour, stir until combined then cover with a warm, wet kitchen towel. Set aside in a warm place (I put mine in front of my heater). After about an hour, the dough should have about doubled. Add the baking soda, baking powder, salt and 1/2 cup of extra flour. Stir thoroughly to combine. You can use the dough right away, or place in the fridge and refrigerate for up to 3 days.<br />
<b>3. </b>Preheat oven to 375 degrees. In a mixer, mix together all the ingredient for the filling until thoroughly combined and set aside.<br />
<b>4. </b>On a floured surface, roll out dough to form a long, rectangle that's about 20 X 10 inches. The dough should be rolled very thin. Using a spatular, evenly spread out all the filling onto the dough. Beginning at the edge furthest from you, begin rolling the dough towards you. Once you get to the end, pinch the dough together to seal.<br />
<b>5.</b> Using a serrated knife, cut the log into 1/2 inch slices and place onto baking pans. This should make about 20 rolls. Place into oven, and let bake for about 15 minutes, or until slightly golden.<br />
<b>6.</b> While the rolls cook, make the glaze. Simply mix together the powdered sugar, lemon juice and lemon curd. Remove rolls from the oven, let cool slightly, and pour glaze over the rolls and enjoy!<br />
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Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-91015208900228224292014-02-25T08:37:00.000-08:002014-02-25T22:54:31.022-08:00Spiced Orange Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit; font-size: small;">Is there anything better than a warm, gooey chocolate chip cookie? The answer is yes of course...two warm, gooey chocolate chip cookies with a glass of milk nearby! </span></div>
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<span style="font-family: inherit;">These cookies were inspired by the flavors in a <a href="http://amandakbythebay.blogspot.com/2013/12/pepparkakor-cookies-swedish-ginger_11.html">pepparkakor cookie (aka, swedish ginger cookie)</a>. Pepparkakors are a light, crunchy cookie full of orange zest and spice. I thought these flavors would be great in a soft chewy chocolate chip cookie, and I'm happy to report that I was correct :).</span><br />
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Who knew that orange and chocolate went so well together? It's one of those flavor combinations that doesn't sound like it would work, but it tooottaally does. If you really wanted to take these cookie to another level, use orange chocolate instead of chocolate chips. Woah. Game changer.<br />
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<b><u>Spiced Orange Chocolate Chip Cookies</u></b><br />
1 1/2 sticks of butter<br />
3/4 cup brown sugar<br />
1/2 cup granulated sugar<br />
1 tsp vanilla<br />
1 egg & 1 egg yolk<br />
1 1/2 tbs. orange zest<br />
2 1/4 cup flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
1 tsp cinnamon<br />
1/4 tsp nutmeg<br />
1/8 tsp cloves<br />
1 cup chocolate chips (I used bittersweet)<br />
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<b>1. </b>Cream together butter and sugars. Add egg and egg yolk, combining well between each addition. Add vanilla extract and orange zest, scraping down the sides of the bowl if necessary.<br />
<b>2. </b>In a separate bowl, whisk together flour, baking soda, salt, cinnamon, cloves and nutmeg.<br />
<b>3.</b> Slowly add the dry ingredients to the butter mixture. Once thoroughly combined, add chocolate chips. Cover bowl and let chill in the fridge for at least 2 hours, or overnight.<br />
<b>4. </b>Once you're ready to bake, preheat the oven to 375 degrees. Roll dough into balls, and bake for about 10 minutes, or until cookies are golden on the edges. Let cook slightly and enjoy!<br />
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-15351021546748043312014-02-17T07:32:00.000-08:002014-02-17T07:32:00.352-08:00Out & About: Drizzle Olive Oil and Vinegar Tasting Room<div class="separator" style="clear: both; text-align: center;">
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I have been putting balsamic vinegar on just about everything lately, and part of this is due to <a href="http://drizzletastingroom.com/">Drizzle Olive Oil and Vinegar Tasting Room.</a> Located in Fairhaven Village in Bellingham, <a href="http://drizzletastingroom.com/">Drizzle</a> carries a huge variety of vinegar, olive oil, spices and pasta. Shopping at <a href="http://drizzletastingroom.com/">Drizzle</a> is a lot of fun, because you are allowed and encouraged to taste anything you'd like!<br /><br /><a name='more'></a><br /><span style="font-family: inherit;">While the olive oil is amazing, my favorite thing about Drizzle is the vinegar! Flavors include espresso, oregano, chocolate, coconut, ginger, lavender, cinnamon pear and j<span style="background-color: white; line-height: 19.200000762939453px;">alapeño, just to name a few. On this visit, I picked up a bottle of <a href="http://drizzletastingroom.com/collections/dark-balsamic-vinegars/products/pomegranate-balsamic">Pomegranate Balsamic</a> and <a href="http://drizzletastingroom.com/collections/dark-balsamic-vinegars/products/traditional-aged-balsamic">Traditional Balsamic.</a> I feel pretty lucky to have such a great shop so close, but you can shop online as well :)<br /></span></span></div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-76617462639024796572014-02-16T14:45:00.000-08:002014-02-16T14:50:44.026-08:00Lazy Sunday LinksHappy Sunday! It's already been a great weekend. Yesterday I upgraded my phone, and last night I had my first deep dish pizza. It's like if lasagna and pizza had a baby! Yumm. Today I slept in way too late, Tommy and I might go see the Lego Movie, and I'm planning on picking up a few new kitchen goodies. What are you up to this Sunday?<br />
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<ul>
<li>I really love <a href="https://www.etsy.com/shop/sugartowne">Emily Blincoe's fun photography</a>, especially <a href="https://www.etsy.com/shop/sugartowne?section_id=14124125&ref=shopsection_leftnav_3">her garden collection.</a> I follow her on Instagram, and love seeing her colorful, organized images. </li>
<li>If you're a blogger (or use social media) <a href="http://vimeo.com/70534716">The Innovation of Loneliness</a> probably rings true to you in some way, it did for me. </li>
<li>Doughnuts are the new cupcake. <a href="http://www.topwithcinnamon.com/2013/04/how-to-make-doughnuts-with-video-and-coffee-biscoff-bacon-doughnuts.html">These Coffee Biscoff Bacon Doughnuts</a> look amazing! This blog post also features a video on making doughnuts, score. </li>
<li>I'm super tempted to pick up <a href="http://www.anthropologie.com/anthro/product/shopsale-freshcuts/29722774.jsp">these booties from Anthropologie</a>...I mean, hey, they are on sale!</li>
<li>I need to get better about scheduling blog posts, and having backup posts ready. Sarah from Venus Trapped in Mars has got it down, and <a href="http://www.venustrappedinmars.com/2014/02/saturday-sessions-guide-to-blog.html">shares some of her tips.</a> </li>
<li><a href="https://www.youtube.com/watch?v=N5kWu1ifBGU">Engagement rings are a scam</a>. Does that mean you shouldn't enjoy your bling? Of course not. But...it's a scam. Just throwin' it out there. </li>
<li>I'd really like to try making panna cotta soon, <a href="http://www.thekitchn.com/how-to-make-panna-cotta-cooking-lessons-from-the-kitchn-200070">TheKitchn has a great tutorial.</a> </li>
<li><a href="http://www.buzzfeed.com/peggy/what-kind-of-tattoo-should-you-get">What kind of tattoo should you get?</a> Mine was surprisingly accurate! </li>
<li><a href="http://www.reshareworthy.com/autistic-boys-gift-from-trash-man/">This video made my heart feel all happy and stuff</a>. </li>
<li>I've had Drunk in Love stuck in my head for about two weeks, and now I have a new <a href="http://www.directlyrics.com/new-music-beyonce-drunk-in-love-remix-news.html">remix by Kanye to listen to.</a> yay!</li>
</ul>
Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0tag:blogger.com,1999:blog-4314104094425607356.post-2980722361894429292014-02-15T12:06:00.001-08:002014-07-06T16:58:38.539-07:00Cheesy Twice-Baked Spaghetti Squash <div class="separator" style="clear: both; text-align: center;">
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I'm about two weeks away from my trip to Iceland, and I'm starting to get so excited! I'm feeling prepared with a new coat, a hat, sweaters and gloves. I can't wait to explore a new country, try strange food and jump out of my comfort zone. I'm a little bit of a nervous traveler, so I have been doing as much research as I can to prepare myself. </div>
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In the meantime, I'm gonna enjoy being comfortable. Cheesy baked spaghetti squash definitely falls into the comfort food category, so let's do this thing.<br />
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I loved making this dish because it's great as a side, or on its own. The next day I added some kale on top and made a salad of sorts. I love how versatile it is, and while it doesn't replace my cravings for pasta, it comes pretty close!<br />
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<u style="font-weight: bold;">Cheesy Twice-Baked Spaghetti Squash</u><br />
1 spaghetti squash, cut in half<br />
1/2 cup ricotta cheese (add a splash of milk to thin)<br />
1/3 cup feta cheese<br />
1/3 cup parmesan cheese + extra for the top<br />
1/2 cup cherry or grape tomatoes, cut in half<br />
1/4 cup fresh basil, diced<br />
Salt and pepper to taste<br />
Splash of balsamic (optional)<br />
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1. Preheat oven to 400 degrees. Once squash has been cut in half lengthwise, place on cookie sheet, drizzle with olive oil and top with salt and pepper. Cover with foil and let roast for approximately 45 minutes, or until the inside is tender when poked with a fork.<br />
2. Remove squash from the oven, and using a fork remove squash from the skin. Place in a large bowl.<br />
3. Add feta, tomatoes, basil and parmesan. Mix ricotta with a small amount of milk to thin slightly (this makes it easier to mix). Add ricotta to the bowl.<br />
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4. Toss ingredients together until mixed well. Season with salt and pepper to taste, and add a splash of balsamic vinegar if you'd like.<br />
5. Spoon mixture back into the spaghetti squash skins, sprinkle with parmesan and place bake onto the cookie sheets. Cover with foil, and place back into the oven for 20-30 minutes.</div>
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6. Remove from the oven, and let cool slightly. Enjoy! :)</div>
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<br />Amanda k.http://www.blogger.com/profile/00290342947519176125noreply@blogger.com0