tag:blogger.com,1999:blog-32879733901110205602024-03-28T00:16:09.166-07:00Emma Clare EatsEmma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-3287973390111020560.post-1764003078376146592013-03-10T14:27:00.000-07:002013-03-10T14:54:29.844-07:00Salted Caramel Chocolate Chip Cookie Bars<div class="separator" style="clear: both; text-align: center;">
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I didn't think it was possible, but chocolate chip cookie bars just got even more amazing!! These are very similar to the chocolate chip brownie bars I have been making for years, but a layer of salted caramel in the middle makes this new version absolutely ingenious. This recipe was recommended to me by my co-op manager Linda, who I worked closely with when I lived in New Jersey last year. She is an excellent baker and chef so we frequently talked about food and swapped recipes. I have been dying to try these bars and finally made them this weekend on my trip home. I can't take all the credit because my sister and I baked them together, so she did half the work. Thankfully we made plenty to go around so everyone was rewarded!<br />
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See that caramel? Yeah. Exactly. These cookie bars are nothing short of heaven, and so irresistible that I literally just ran upstairs and ate the last one because I couldn't stand to look at the pictures anymore. Do yourself a favor and make yourself a batch of these ASAP. They're easy and perfect for sharing! Or not.<br />
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<b>Salted Caramel Chocolate Chip Cookie Bars <i>(Adapted from <a href="http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/">Two Peas & Their Pod</a>)</i></b><br />
Makes: 24 bars Prep: 15 minutes Total: 50 minutes<br />
<br />
<i><b>Ingredients</b></i><br />
2 1/8 cups flour<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
3/4 cup butter<br />
1 cup brown sugar<br />
1/2 cup sugar<br />
1 egg<br />
1 egg yolk<br />
2 tsp vanilla<br />
2 cups chocolate chips<br />
10 ounce caramel candies<br />
3 tbs heavy cream<br />
Sea salt<br />
<i><b><br /></b></i>
<i><b>Directions</b></i><br />
Preheat the oven to 325 degrees.<br />
Mix the flour, salt and baking soda in a medium bowl. Set aside.<br />
Melt butter and place in a large bowl. Add sugars, egg, egg yolk and vanilla. Mix thoroughly. Add the dry ingredients into the sugar mixture and combine. Mix in chocolate chips.<br />
Place the unwrapped caramel candies and heavy cream in a small microwaveable bowl and melt in 30 second increments, stirring in between, until the candy and cream make a smooth caramel.<br />
Press half of the cookie dough into a greased baking dish. Pour the caramel mixture on top of the dough and spread evenly. Sprinkle with sea salt. Press the remaining dough on top of the caramel and cover caramel completely. Top with sea salt.<br />
Bake for 35 minutes or until the brownies are slightly golden.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com31tag:blogger.com,1999:blog-3287973390111020560.post-16643109784627657722013-03-10T13:47:00.000-07:002013-03-10T13:50:18.296-07:00Broccoli Cheddar Ale Sausage Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
<span class="Apple-style-span" style="font-family: inherit;">Sometimes life gets in the way of doing
the things you love; case in point – this blog. It’s been a busy past few
months and I have been kicking myself to update but time got the better of me.
Since I last posted I celebrated the holidays at home with family, did a week
of training in New Jersey and started my new job in Rhode Island. I’ve also
taken trips to DC, Montreal and upstate NY in between! I am still living in
Boston while working my second co-op for Johnson & Johnson. I love where I
work and what I do, but long days and a two-hour daily commute kill my free
time and my cooking has definitely taken a toll. Recently however, I have
developed a habit of cooking all day Sunday to prepare food for the week. I’ve
still done a lot of cooking in the past few months but haven’t taken the time
to showcase them here, so today I am grabbing life by the whisk! I’m hoping
this post will give me some motivation to keep up my creativity in the kitchen
and continue doing what I love. :)</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">All right, so this soup has a funny name
but I don’t know what else to call it. Sometimes I get these weird food ideas
in my head that I have to see through. Almost every time the results are
surprisingly good, but this one…. This one was fantastic! I had a craving for
three different types of soup and decided to make a three-in-one, mouthwatering
masterpiece. A hybrid of classic broccoli cheddar soup with cheddar ale, PLUS
Italian sausage, is sure to cure all your comfort food cravings. Good for the
soul, not so good for the body…</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><br /></b></span>
<span class="Apple-style-span" style="font-family: inherit;"><b>Broccoli Cheddar Ale Sausage Soup</b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Makes: 6-8 servings Prep: 40
minutes Total: 1 hour</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><i><br /></i></b></span>
<span class="Apple-style-span" style="font-family: inherit;"><b><i>Ingredients</i></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 lb sweet Italian sausage meat</span><br />
<span class="Apple-style-span" style="font-family: inherit;">6 cups broccoli, chopped</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3 cups cheddar cheese, shredded</span><br />
<span class="Apple-style-span" style="font-family: inherit;">½ cup Parmesan</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 ½ cups chicken broth</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 cups milk</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 cup ale</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 onion, diced</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 cups baby carrots, sliced</span><br />
<span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic, diced</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1 ½ tbs Worcestershire sauce</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3 tbs butter</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3 tbs flour</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Salt and pepper to taste</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><b><i><br /></i></b></span>
<span class="Apple-style-span" style="font-family: inherit;"><b><i>Directions</i></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Fry sausage meat in a large skillet for
6-8 minutes, breaking it up and stirring occasionally until the meat is
completely cooked through. Drain grease and set aside. (I bought the meat
uncased, but you can also buy the sausage links and remove meat from the casing
by hand.)</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Heat 3 tablespoons of butter in a large
pot on medium heat. Add flour and whisk, stirring constantly for several
minutes until the mixture creates a thick roux. Add the onion and garlic and
cook for 3-5 minutes until the onion is translucent. Add broth, milk and ale
and bring to a simmer for 15 minutes.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Next, add the broccoli and carrots and
simmer for 15 minutes or until vegetables are softened. Remove from heat, let
cool slightly and transfer the soup to a food processor. Blend for 3 seconds at
a time two or three times, just enough to break up the vegetables but do not
over-blend.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Place the soup back into the pot and add
sausage and cheeses. Mix well and cook for 10 minutes, stirring occasionally
until the cheese is melted and completely incorporated. Cool and serve.</span><br />
<!--EndFragment-->Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com22tag:blogger.com,1999:blog-3287973390111020560.post-58086877029030477812012-12-18T09:03:00.000-08:002012-12-18T15:19:00.663-08:00Traditional New Orleans Gumbo<div class="separator" style="clear: both; text-align: center;">
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<br />
My winter break has officially started, which means plenty of relaxing, gift shopping and of course, cooking! My parent's kitchen pantry is a godsend for college students like myself. No need to run to Whole Foods and spend $10 on that obscure seasoning, or cross my fingers that there's still enough flour to make a batch of birthday cupcakes. My mom is an excellent cook and uses our kitchen often, so rest assured it is well-stocked when I return home. I just finished my last semester of classes until September and will be returning to work at Johnson & Johnson for my third internship (called co-op) this January. I had an amazing experience last round and am looking forward to my new office, position and coworkers. It's strange how much I prefer working full-time to classes... I will probably kick myself for this later when I don't have a choice.<br />
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On my drive home from school, I listened to an APM podcast, <a href="http://www.splendidtable.org/">The Splendid Table</a>. You can download them for free on iTunes, and I would say it's a must for any foodie. I got really into podcasts on my last co-op when my coworker and roommate introduced me to <a href="http://www.radiolab.org/">Radiolab</a>, and ever since I search the web for interesting listens to accompany me on long drives. I'll be living in Boston next semester to stay close to friends, but in return I'm facing over an hour commute every day. (Yikes.) I plan to become an expert in podcasts by the end of my six months at J&J, and will definitely revisit Splendid Table. The episode I discovered on my drive was all about New Orleans cuisine, hence the desire to create my own version of traditional Creole-style gumbo!</div>
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I did a lot of research for this recipe. I wanted to create a truly authentic rendition of New Orleans gumbo, and learned a thing or two about southern cooking in the process. Every traditional gumbo recipe begins with roux, a French concoction and thickening agent made of flour and fat or oil. I chose to use vegetable oil because it is used in most New Orleans restaurants and is more difficult to burn than butter. The roux can be cooked shorter or longer to achieve a "city" taste, popular in New Orleans, or a Creole-inspired country flavor. I chose an in between consistency which created a smoky but not overpowering taste. I also mixed a typical chicken and sausage gumbo with seafood by adding a little shrimp, because given the option, one should always add shrimp. Naturally.<br />
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<span style="font-family: inherit;">And finally, the </span><span class="st" style="font-family: inherit;">pièce de résistance, </span><span style="font-family: inherit;">filé powder!</span> I had never heard of it, but it's simply dried ground sassafras that is traditionally sprinkled over gumbo before eating. It was difficult to find at the major grocery store near me, but this one-time buy will last for years of homemade gumbo creations. Another note: many recipes I saw required cayenne pepper or pepper sauce, but simmering the andouille sausage in the broth gave my gumbo <i>almost</i> too much spice, and this is coming from a girl who loves spicy things. If you plan to recreate this recipe feel free to give it an extra kick, but you've been warned...<br />
<br />
<b>Traditional New Orleans Gumbo</b><br />
Serves: 6 Prep: 1 hour, 30 minutes Total: 3 hours<br />
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<i><b>Ingredients</b></i><br />
1 cup flour<br />
1/2 cup vegetable oil<br />
1 yellow onion, diced<br />
5 garlic cloves, diced<br />
2 celery stalks, diced<br />
1 green pepper, diced<br />
1 cup okra, sliced<br />
14 oz canned diced tomatoes<br />
3 1/2 cups chicken broth<br />
1 lb boneless, skinless chicken thighs<br />
1 lb andouille sausage<br />
3/4 lb shrimp, peeled and deveined, cooked or uncooked<br />
2 tbs parsley<br />
2 tbs tyhme<br />
2 tbs Worcestershire sauce<br />
1 tbs paprika<br />
2 bay leaves<br />
Salt and pepper to taste<br />
<span class="st" style="font-family: inherit;"></span><span style="font-family: inherit;">Filé</span> powder to taste <br />
3 cups white rice<br />
<br />
<i><b>Directions</b></i><br />
Prior to making the roux, dice the onion, garlic, celery and green pepper and slice the okra. Set aside.<br />
<i>Making the roux:</i> Combine the vegetable oil and flour in a large pot and mix well. Cook on low to medium-low heat for 30 minutes, stirring every minute or so until the color resembles melted milk chocolate and develops a nutty smell. (Roux can be cooked for less or more time to achieve desired flavor.)<br />
Add the chopped vegetables to the roux, cover and cook on medium-low heat for 30 minutes, stirring occasionally.<br />
While the vegetables are cooking, lightly salt and pepper the chicken thighs and bake at 375 degrees for 20-25 minutes or until cooked through. If shrimp are uncooked, lightly oil a frying pan and cook on medium heat for 4 minutes on each side until pink and cooked through. Chop the andouille sausage, cooked shrimp and cooked chicken into large chunks.<br />
When vegetables are softened, add the diced tomatoes and chicken broth and let simmer uncovered on medium heat for 5 minutes. Add the remaining ingredients and simmer uncovered for 30 minutes to an hour, stirring occasionally.<br />
Cook rice as directed and serve a heaping pile of gumbo on top of one serving of rice. Sprinkle with <span class="st" style="font-family: inherit;"></span><span style="font-family: inherit;">filé</span> seasoning and enjoy!Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com7tag:blogger.com,1999:blog-3287973390111020560.post-15975070183823755402012-11-23T09:29:00.001-08:002012-11-23T09:29:54.129-08:00Pumpkin Cupcakes with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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In the post-Thanksgiving haze, what a better way to gear up for the holiday season than by continuing to stuff ourselves? The fall season is on its way out, so I'm sneaking in one last autumn dish before transitioning to Christmas mode. All my girlfriends from high school went out to celebrate our best friend Kara's birthday this Wednesday, so I made these cupcakes as a birthday gift (not that we needed more food). The only thing better than great cupcakes is sharing them with great people. And I'm thankful to have so many great people to come home to each holiday season. :)<br />
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I found this cupcake recipe on Martha Stewart which has never failed me, especially when it comes to baking. These were super moist and perfectly spiced - I think I found a new go-to recipe for the fall! Autumn cooking has always been my favorite, so don't be surprised if you see a few fall-inspired dishes in the off season. (E.g. these <a href="http://emmaclareeats.blogspot.com/2011/09/pumpkin-blueberry-scones-with-blueberry.html">pumpkin blueberry scones</a> I squeaked in early fall of last year.) However, I am looking forward to making some great comfort foods this winter. Happy start to the holiday season, everyone!<br />
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<b>Pumpkin Cupcakes with Cream Cheese Frosting <i>(adapted from <a href="http://www.marthastewart.com/317069/pumpkin-cupcakes">Martha Stewart</a>)</i></b><br />
Makes: 18 cupcakes Prep: 20 minutes Total: 45 minutes<br />
<i><b><br /></b></i>
<i><b>Ingredients</b></i><br />
2 cups flour<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp salt<br />
1 tsp cinnamon<br />
1 tsp ginger<br />
1/4 tsp nutmeg<br />
1/4 tsp allspice<br />
1 cup light brown sugar<br />
1 cup white sugar<br />
1 cup butter, melted and cooled<br />
4 eggs<br />
1 15-ounce can organic pumpkin<br />
2 8-ounce packages cream cheese<br />
1/2 cup butter<br />
2 cups powdered sugar<br />
1 1/2 tsp vanilla <br />
2 tsp pumpkin pie spice<br />
Extra cinnamon for garnish <br />
<br />
<i><b>Directions</b></i><br />
Preheat oven to 350 degrees.<br />
Combine flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice in a large bowl. In a separate bowl mix sugars, butter and eggs until smooth. Pour the dry ingredients into the sugar mixture, then add pumpkin. Pour into cupcake tins and bake for 20 to 25 minutes or an inserted toothpick comes out clean.<br />
In the meantime, make the frosting by beating cream cheese and butter in an electric mixer on high. Turn off the mixer, add powdered sugar, vanilla and pumpkin pie spice, then beat on medium speed. Put in a piping bag and ice cupcakes when cooled. Garnish with additional cinnamon.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com2tag:blogger.com,1999:blog-3287973390111020560.post-37556726007191604092012-11-08T13:41:00.002-08:002012-11-08T13:41:54.893-08:00Easy and Decadent Homemade Tomato Soup<div class="separator" style="clear: both; text-align: center;">
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I have had a lot of recipes flop recently, which has attributed to a month of no blog posts. There's nothing more disappointing than investing several hours of development and execution on a recipe that doesn't quite make the cut. Specifically, 4 1/2 hours (of cooking alone) on a butternut squash lasagna that was "good" but way below my expectations. Siiiigh. On the bright side, this recipe is definitely worth the share. Last month's Bon Appetit featured an amazing spread on this dinner party
idea - homemade tomato soup and grilled cheese! They took something so
basic and made it upscale and delicious. And who doesn't love this
combination?<br />
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It's perfect soup weather here in Boston (cue sniffles) so I made a huge batch of soup and had some
girlfriends over. Like the article recommended I gathered several
different types of cheese, then fried slices of bread on each side and let my friends arrange their own toppings before popping them in the
oven. This was much faster than frying each sandwich and allowed for
some creativity. If you want to get really fancy throw some meat,
veggies or fruits into the mix and discover other unique grilled cheese
combos. For tons of awesome, cheesy ideas (or if you simply want to drool some more) check
out one of my favorite food porn blogs: <a href="http://www.grilledcheesesocial.com/">Grilled Cheese Social</a>!<br />
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<b>Creamy Tomato Soup <i>(from <a href="http://www.bonappetit.com/recipes/2012/10/creamy-tomato-soup">Bon Appetit</a>)</i></b><br />
Serves: 8 Prep: 30 minutes Total: 1 hour, 30 mintues<br />
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<i><b>Ingredients</b></i><br />
1/4 cup butter<br />
10 thyme sprigs<br />
1 yellow onion, diced<br />
2 cloves garlic, diced<br />
1/4 cup tomato paste<br />
2 28-ounce cans whole tomatoes<br />
2 tsp sugar, divided<br />
1/2 cup heavy cream*<br />
Salt and pepper to taste<br />
<br />
<i><b>Directions</b></i><br />
Melt butter in a large pot and add thyme, onion and garlic. Cook for 10 minutes on medium heat or until onion is cooked through. Add tomato paste and cook for another 5 minutes. Next, add whole tomatoes with juice, 1 tsp sugar and 8 cups water to the pot and turn heat on high. When the pot reaches a simmer, lower to medium heat and cook for 50-60 minutes or until about one cup or liquid evaporates.<br />
Remove from heat and get rid of thyme sprigs. Puree soup in a food processor in parts and return to pot. Stir in heavy cream and season with salt, pepper and remaining 1 tsp sugar. Simmer for another 15 minutes before serving.<br />
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*The original recipe calls for only 1/4 cup heavy cream, but I strongly recommend 1/2 cup to achieve a thicker consistency and richer flavor.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com3tag:blogger.com,1999:blog-3287973390111020560.post-51650193491760170722012-10-11T12:13:00.003-07:002012-11-07T10:13:14.646-08:00Mom's Apple Pie<div class="separator" style="clear: both; text-align: center;">
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It's officially fall here in Boston. Over the weekend temperatures dropped from high 70's into the low 50's. Thankfully I was able to enjoy the warmth while it lasted over the holiday weekend. On Friday, Dylan and I went apple picking at an orchard one hour outside the city. The leaves were beautiful driving through the countryside and it made me feel a little closer to home. When we arrived the orchard workers directed us to a line of disappointing green apples, but we found a secret field wayyy in the back and picked ourselves a bag of pretty, miscellaneous red apples! It involved some piggy-backing and tree climbing, but all the effort made it more rewarding.<br />
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And on Columbus Day, we took a day trip to Mount Monadnock in New Hampshire and went on a fantastic 4-mile hike. Ever since <a href="http://emmaclareeats.blogspot.com/2012/09/alaskan-smoked-salmon-dip.html">my trip to Alaska</a> I have been itching for the outdoors, and it was a great day to escape the city. Not to mention my awesome treat at the top of the summit! PB&J has never tasted so good.<br />
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Of course, what else does one do with a bag of freshly picked apples besides bake them in something delicious? I decided to finally tackle my mom's famous apple pie. Every year for Thanksgiving she makes two apple pies and the morning after, we all wake up and have a slice of pie for breakfast. One year she tried a different recipe from Ina Garten and the whole family complained it didn't compare. Now this pie is on the list of family traditions that we don't mess with. For another great family recipe, take a look at my <a href="http://emmaclareeats.blogspot.com/2011/10/grandmas-apple-cake.html">Grandma's Apple Cake</a>.<br />
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<b>Mom's Apple Pie</b><br />
Makes: 1 pie Prep: 30 minutes Total: 1 hour, 20 minutes<br />
<br />
<i><b>Ingredients</b></i><br />
2 cups flour<br />
1 tsp salt<br />
2/3 cup and 2 tbs Crisco (preferably the yellow, butter-flavored variety)<br />
1/4 cup water<br />
6-7 cups sliced apples<br />
1 cup sugar<br />
3 tbs cinnamon<br />
2 tbs butter<br />
<i><b><br /></b></i>
<i><b>Directions</b></i><br />
Mix flour and salt. Cut in shortening with two knives until fine particles. Add water and mix well, but don't overwork it or else the dough will be tough. Form into a ball, cut in half and roll out each crust.<br />
In a large bowl, toss sliced apples with sugar and cinnamon. Lay down the bottom crust in a greased pie tin and cover with sugared apples. Cut butter into 1/4" cubes and sprinkle on top of apples. Cover with top pie crust and pinch edges together. Cut four large slits in the top of the pie and bake at 450 for 50 minutes. Remove, sprinkle with sugar and let cool.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com4tag:blogger.com,1999:blog-3287973390111020560.post-53348821469495652202012-09-25T14:17:00.000-07:002012-11-07T10:12:19.600-08:00Spiced Apple Cupcakes with Salted Caramel Frosting<div class="separator" style="clear: both; text-align: center;">
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Not to wish summer away, but I love that fall is in the air here in Boston! Autumn is absolutely my favorite season and it makes me miss my home in Upstate NY terribly. I am currently alternating between three fall scented Yankee candles and digging out my fall decorations. (See my <a href="http://emmaclareeats.blogspot.com/p/current-obsessions.html">new Current Obsessions</a> for more fall things.) So since two of my best friends' birthday were this month, I made them both a batch of these autumn-inspired cupcakes.<br />
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As you can see, I had trouble resisting them during the photo shoot. I knew I wanted something apple-y, but I was afraid apple cupcakes would fall too quickly into the muffin category. That's why this recipe is so great - it has texture and consistency of cake, but with all the warm flavors of fall. The caramel frosting is delicious and fun to make, but don't add the cream too soon (like I did the first time) or you'll end up with a hard piece of caramel candy... Whoops. For cupcakes this recipe is a little time-consuming, but well worth the effort. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguajmqUyYOSoQ1BdtXfz0XgxPOn9O2nMHiZb1nc-3AiMV7pBHDNRua2Ly3Y6nwdiSvJb6jMPYQfR3elocNVJZJ74Wgch7p1S1WKdOxnoxSwBJlwx1h60w9-_LsnrdbkBhQqLSC8_9w5ziK/s1600/DSCN5295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguajmqUyYOSoQ1BdtXfz0XgxPOn9O2nMHiZb1nc-3AiMV7pBHDNRua2Ly3Y6nwdiSvJb6jMPYQfR3elocNVJZJ74Wgch7p1S1WKdOxnoxSwBJlwx1h60w9-_LsnrdbkBhQqLSC8_9w5ziK/s640/DSCN5295.JPG" width="640" /></a></div>
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<b>Spiced Apple Cupcakes with Salted Caramel Frosting <i>(Adapted from <a href="http://www.chow.com/recipes/27757-spiced-apple-cupcakes">Chow</a>)</i></b><br />
Makes: 24 cupcakes Prep: 25 minutes Total: 1 hour, 20 minutes<br />
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<i><b>Ingredients </b></i><br />
<u>Cupcakes:</u> <br />
3 Gala apples, grated <br />
2 1/2 cups flour<br />
2 tsp baking powder<br />
1 tsp salt<br />
1/2 tsp cinnamon<br />
1/2 tsp ginger<br />
1/2 cup butter<br />
1 cup sugar<br />
1 cup brown sugar<br />
1 tsp vanilla <br />
2 eggs<br />
3/4 cup low fat buttermilk<br />
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<u>Frosting: </u><br />
1/4 cup sugar<br />
2 tbs water<br />
1/4 cup heavy cream<br />
1 tsp vanilla<br />
3/4 cup butter<br />
1 tsp sea salt<br />
1 cup powdered sugar <br />
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<i><b>Directions</b></i><br />
<u>Cupcakes:</u><br />
Peel, slice and grate apples with a food processor or by hand. Place grated apples in a colander, sprinkle with salt and let sit while you prepare the rest of the batter. (This will help dry out unwanted moisture.)<br />
In a medium bowl, mix flour, baking powder, salt, cinnamon and ginger. In a separate bowl, cream the butter and add sugar, brown sugar, vanilla, eggs and buttermilk. When the wet ingredients are fully incorporated, add dry ingredients into the mixture and combine until smooth. Lastly, squeeze out the grated apples to rid of excess moisture and add to the batter.<br />
Pour into greased or papered cupcake tins and bake for 25-30 minutes or until an inserted toothpick comes out clean. Let cool completely before icing and store in an airtight container in the refrigerator.<br />
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<u>Frosting:</u><br />
Combine 1/4 cup with water in a small pot and bring to a boil. Cook at medium-high heat for about 5-8 minutes until the mixture turns and dark caramel color. Remove from heat and let cool for 5 minutes, then slowly mix in the heavy cream in small increments. Add the vanilla, mix well and let sit until the mixture is cool to the touch.<br />
In a separate bowl, cream the butter with the sea salt and then add powdered sugar. Add the caramel and mix well. Store in the fridge for 30 minutes before icing.<br />
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Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com2tag:blogger.com,1999:blog-3287973390111020560.post-73457289362376003762012-09-25T14:15:00.000-07:002012-11-07T10:11:47.069-08:00Alaskan Smoked Salmon Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-DbsUXSznxSK_nKMuBCSMO_1d3MftHq1K8i5zYKymiGjoYw_Rp__ap7DUL97y9UhP7XXJMaGF90xFQA_Yj23KG8JLplirh1n4BvQtFeKp55T20D2mb6VyXZIY6sRtocNbdlB-d5LwnQe/s1600/IMG_0460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-DbsUXSznxSK_nKMuBCSMO_1d3MftHq1K8i5zYKymiGjoYw_Rp__ap7DUL97y9UhP7XXJMaGF90xFQA_Yj23KG8JLplirh1n4BvQtFeKp55T20D2mb6VyXZIY6sRtocNbdlB-d5LwnQe/s640/IMG_0460.jpg" width="478" /></a> </div>
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This recipe is a bit delayed, but better late than never! At the end of the summer my family and I traveled north to Alaska and it was by far the coolest vacation we've ever taken. My uncle Bill has been in Anchorage for the past few years, so we stayed with him and traveled to a few other cities. Here are some highlights from the trip:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KHhXYcbwVDoPCUYQndXofSogzmPW1hbYv8wfl_FWZvfM0eX1ljLCJW6Z4MgbnpWv1gVzPSUQXhTnsIYeB-xmEUStf6cG2XKZJW4T6weAS587tF9JiXK1pWHtanpvIeIlNh1PiTOssrdu/s1600/DSCN4559.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1KHhXYcbwVDoPCUYQndXofSogzmPW1hbYv8wfl_FWZvfM0eX1ljLCJW6Z4MgbnpWv1gVzPSUQXhTnsIYeB-xmEUStf6cG2XKZJW4T6weAS587tF9JiXK1pWHtanpvIeIlNh1PiTOssrdu/s400/DSCN4559.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">K2 Aviation Flight with glacier landing</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1dNZHy9n2fqRBQaPbayWkAM33EYpLmpKq4oL2s8kvGtkxEkMso-AUkC5EqgjCoCNJXnYlYlKZwruA4Dixl7m7PjEeWX5kZquydbMZkmFBsa309Wm7geSXTYOBBfCyJD7yfL3DbCDS6o1/s1600/DSCN4696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-1dNZHy9n2fqRBQaPbayWkAM33EYpLmpKq4oL2s8kvGtkxEkMso-AUkC5EqgjCoCNJXnYlYlKZwruA4Dixl7m7PjEeWX5kZquydbMZkmFBsa309Wm7geSXTYOBBfCyJD7yfL3DbCDS6o1/s400/DSCN4696.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bear spotting at Denali National Park</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniJ8l5U5SK5XK_hWwJWkYJTSgReqg5HJmfirYJd1BtLW2UFug3UtqSbJrZIjsPwg7VUloVTiCL18FWpzY_DWCSS51agHTmXMYixe8s9IgEgdY2XBJQIlvTKeG0Z3iyXziUYvWfYpwIulD/s1600/DSCN4874.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniJ8l5U5SK5XK_hWwJWkYJTSgReqg5HJmfirYJd1BtLW2UFug3UtqSbJrZIjsPwg7VUloVTiCL18FWpzY_DWCSS51agHTmXMYixe8s9IgEgdY2XBJQIlvTKeG0Z3iyXziUYvWfYpwIulD/s400/DSCN4874.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glacier hiking at Matanuska</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnr46OxvC7vZdIKDv-3nochduy9gHLKaBBip3XoFtsxOZx5BVlfmU0YDYXu0QbT_i5w52S4dEk3MdVdg7tUx4lmpadkQgZs_J08cbIrAn2xKrsluxdLacxyxvNCmdQ7ZsTAqg8f4TTfCy/s1600/DSCN4925.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZnr46OxvC7vZdIKDv-3nochduy9gHLKaBBip3XoFtsxOZx5BVlfmU0YDYXu0QbT_i5w52S4dEk3MdVdg7tUx4lmpadkQgZs_J08cbIrAn2xKrsluxdLacxyxvNCmdQ7ZsTAqg8f4TTfCy/s400/DSCN4925.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Glacier boat cruise in Seward</td></tr>
</tbody></table>
On top of all the fun sightseeing, we ate some really good food and drank some great locally-brewed beer. On one of our last nights in town, we made a feast with Bill's freshly caught caribou from his hunting trip the weekend before. He seasoned each slice with salt and pepper, wrapped them in bacon and grilled them until tender. I added this smoked salmon dip to the meal with Alaskan salmon Bill had caught himself and brought to a smokehouse. I don't think I can ever eat store-bought smoked salmon again. It was unreal how amazing the fresh salmon was, and combined with the caribou it made for a perfect Alaskan meal!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsZnRxzzT5vL-jEz7s9IqtwhwVb06WxeFUSepKllQirsCPaPfcRsq9maoQKcf_gVdempf8EOaCFrwB5BU1Ulwxno8F7Z1fnUHv-IwmOLn2dEaDl2tgsbKihMgWZGBqqmwGFQbGsqiQOFU/s1600/DSCN5205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsZnRxzzT5vL-jEz7s9IqtwhwVb06WxeFUSepKllQirsCPaPfcRsq9maoQKcf_gVdempf8EOaCFrwB5BU1Ulwxno8F7Z1fnUHv-IwmOLn2dEaDl2tgsbKihMgWZGBqqmwGFQbGsqiQOFU/s640/DSCN5205.JPG" width="640" /></a></div>
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<b>Alaskan Smoked Salmon Dip <i>(Adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html">Ina Garten</a>)</i></b><br />
Yields: 6-8 servings Prep: 20 minutes Total: 20 minutes<br />
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<i><b>Ingredients</b></i><br />
8 ounces cream cheese<br />
1/2 cup sour cream<br />
2 tbs lemon juice<br />
1 1/2 tbs horseradish<br />
1 1/2 tbs fresh dill<br />
1 tsp salt<br />
1/2 tsp pepper<br />
1 lb Alaskan smoked salmon, shredded<br />
<br />
<i><b>Directions </b></i><br />
Combine softened cream cheese, sour cream, lemon juice and horseradish in a medium bowl. Mix in dill, salt and pepper. Shred the smoked salmon using two forks and remove any small bones. Mix the salmon into the dip. Serve immediately with crackers or refrigerate.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com4tag:blogger.com,1999:blog-3287973390111020560.post-81267069449916698432012-08-30T14:57:00.000-07:002012-11-07T10:10:38.888-08:00Oreo-Stuffed Chocolate Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMskwQF2hb8cgyFXwLeZkV1EMDWnQw6T4xWKO2nSsM_ekqarCte-oe7ttKN-92avsEzFsdLBN51nSc7sl1Tn1904zqVv_bwtvItQWhU-YHd1QdGdHjvGOBICkT8OccPi7Kd-Fl9hpzrQ0/s1600/DSCN4378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimMskwQF2hb8cgyFXwLeZkV1EMDWnQw6T4xWKO2nSsM_ekqarCte-oe7ttKN-92avsEzFsdLBN51nSc7sl1Tn1904zqVv_bwtvItQWhU-YHd1QdGdHjvGOBICkT8OccPi7Kd-Fl9hpzrQ0/s640/DSCN4378.JPG" width="640" /></a></div>
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This post only gets live-action shots because the cupcakes were devoured too quickly. I've made these once before and they were a hit both times. This time I brought them to a reunion weekend with my best girlfriends from high school to my friend Kayleigh's beauuuutiful camp in Canada. After a rough summer of working and taking classes, this weekend was AMAZING and I cherished every moment of it.<br />
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It was my friend Ali's birthday, so I brought 24 of these cupcakes with me. I know everyone likes cupcakes, but Ali really <i>reallyyy</i> likes cupcakes. Have you ever seen someone cry over wanting a cupcake so bad? Apparently that can happen, and has happened to Ali. Maybe even more than once. Anyway, we could never have a birthday celebration for her without cupcakes, and with the gourmet chocolate cake Ali brought from home, we were all well-fed throughout the weekend.<br />
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For me, my favorite parts about food blogging and cooking in general are the stories behind each recipe and who you share it with. Being able to escape the city for a weekend and spend time with my best friends was the real treat, these cupcakes were just dessert. :)<br />
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<b>Oreo-Stuffed Chocolate Cupcakes <i>(Cake Recipe from <a href="http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20%28asp%29&id=184">Hershey's</a>)</i></b><br />
Makes: 24 cupcakes Prep: 15 minutes Total: 40 minutes<br />
<b><br /></b>
<b>Ingredients </b><br />
2 cups sugar<br />
1 3/4 cups flour<br />
3/4 cup cocoa<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1 tsp salt<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 tsp vanilla<br />
1 cup boiling water<br />
24 Oreos, plus more for garnish<br />
1/2 cup butter<br />
1 tsp vanilla <br />
2 1/2 cups powdered sugar<br />
3/4 cup chocolate chips<br />
<b><br /></b>
<b>Directions </b><br />
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a
large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix
well. Add 1 cup boiling water (batter will be very thin) and pour into
cupcake tins. Drop a whole Oreo cookie into each cupcake tin and top with excess batter or push down to cover. Bake for 25-30 minutes or until an inserted toothpick
comes out dry.<br />
To make frosting, beat together softened butter and vanilla until creamy. Mix in powdered sugar in 3 parts. Microwave chocolate chips in 30-second increments and stir until melted and add to frosting. Mix well and pipe onto cooled cupcakes.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com5tag:blogger.com,1999:blog-3287973390111020560.post-83869072442840155252012-08-30T14:01:00.001-07:002012-08-30T14:02:48.367-07:00Asparagus and Crab Risotto with Orange Gremolada<div class="separator" style="clear: both; text-align: center;">
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Time for a little catch-up blogging. My summer ended a little crazy but I have a few new recipes to share! Even though I love the freshness of summer produce, I'm already looking forward to the comfort food of fall. That being said, here's a great spring/summer recipe I found in one of my grandmother's vintage cookbooks she sent to Boston with me after my last trip home. The book is called <i>One-Dish Meals</i><b> </b>from Food & Wine magazine, and though some of the dishes are pretty hysterically outdated (casseroles, anyone??) I found a lot of great ones I can't wait to try.<br />
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I made homemade chicken stock for the first time, which I would not advise someone to do in a tiny kitchen in the middle of August with no air conditioning... I did it anyway, and it was worth it. I took a carcass leftover from a rotisserie chicken and simmered it in a large pot with water, chopped vegetables (carrots, onion, parsley, celery) and some salt and pepper for 4 1/2 hours. After draining, I stored it in a large container in the fridge and used it within 3 days. Super easy and it made the risotto that much better!<br />
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<b>Asparagus and Crab Risotto with Orange Gremolada <i>(Adapted from <a href="http://www.foodandwine.com/recipes/asparagus-risotto-with-crab-and-orange-gremolada">Food & Wine</a>)</i></b><br />
Makes: 5 servings Prep: 15 minutes Total: 1 hour<br />
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<b>Ingredients</b><br />
4 cups homemade chicken stock<br />
1 1/2 cups water<br />
1 lb asparagus, cut into 1/2 inch pieces<br />
2 tbs butter<br />
1 tbs olive oil<br />
1 yellow onion, diced<br />
1 1/2 cups brown rice<br />
1/2 cup dry white wine<br />
1 tsp salt<br />
1/2 tsp pepper <br />
1/2 lb crab meat<br />
1 tsp grated orange zest<br />
2 garlic cloves, minced<br />
1/4 cup parsley, chopped<br />
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<b>Directions</b><br />
In a medium pot, simmer broth and water together and cook chopped asparagus until tender, about 5 minutes. Remove, drain and set aside.<br />
In a large pot, cook diced onion in 1 tbs butter and 1 tbs oil until slightly translucent. Add rice and cook for another 2 minutes. Add the vermouth, salt and pepper. Next, add the broth one 1/2 cup at a time, letting the rice absorb the liquid before adding more. Continue this until all the broth is used and absorbed or until desired thickness is reached.<br />
Lastly, mix in the crab meat, asparagus, orange zest, minced garlic, parsley and remained 1/2 tbs butter. Heat through and serve immediately or store in an airtight container for up to 48 hours.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com0tag:blogger.com,1999:blog-3287973390111020560.post-9290892504143787932012-08-08T12:15:00.001-07:002012-08-09T09:39:11.486-07:00Gingered Zucchini Orange Bread<div class="separator" style="clear: both; text-align: center;">
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I know summer is supposed to be all about fresh produce and farmers markets, but recently all I've wanted to do is bake. So - sneaky me - I found a way to incorporate seasonally appropriate ingredients with my craving for baked goods. The result is a new citrus-y spin on zucchini bread. If you've ever been turned off by the idea of veggies in your baked goods, this bread will bring you around. The glaze on top makes it especially decadent, so add it <i><b>generously</b></i>. (I may have dipped a piece of bread in the leftover glaze... perhaps that's a bit too generous.)<br />
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Bread is one of my favorite things to make. There is something very maternal about the process, particularly when it involves kneading with your hands and waiting for the yeast to rise. However, bread is very time consuming, so pour-and-bake loaves like these give you all the pleasures of baking bread without the hours spent. (No knead, har-har.) This batch makes two loaves, so make one for yourself to enjoy and share one with friends! Or not. Your call.<br />
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<b>Gingered Zucchini Orange Bread</b><br />
Makes: 2 loaves Prep: 20 minutes Total: 1 hour, 5 minutes<br />
<b> </b><br />
<b><i>Ingredients</i></b><br />
3 cups flour<br />
2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp ginger<br />
1 cup white sugar<br />
1/2 cup brown sugar<br />
3/4 cup olive oil<br />
3 eggs<br />
2 tsp vanilla<br />
2 1/2 cups zucchini<br />
1 cup chopped walnuts<br />
2 tbs orange zest<br />
1 1/4 cup powdered sugar<br />
1 tsp lemon juice<br />
3 tsp orange juice<br />
<br />
<i><b>Directions</b></i><br />
Combine flour, baking soda, baking powder, salt and ginger in a large bowl. In a separate bowl, mix together sugars, olive oil, eggs and vanilla.<br />
Using a food processor, shred the zucchini on a grater setting and add to the wet ingredients. Pour the wet ingredients into the dry ingredients in two parts, mixing thoroughly. Add chopped walnuts and orange zest. Pour into two greased loaf pans and bake for 45 minutes or until an inserted toothpick comes out dry.<br />
Combine powdered sugar and citrus juices in a bowl to make the glaze. When the loaves are done, let them sit for 5 minutes. Remove from the pans and set onto wax paper. When loaves are cool to the touch, brush on glaze with a basting brush, letting a little drip down the side. Serve immediately or store in an airtight container.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com5tag:blogger.com,1999:blog-3287973390111020560.post-48959213997358212872012-07-31T10:36:00.000-07:002012-08-09T09:38:49.638-07:00Baja Blackened Haddock Fish Tacos<div class="separator" style="clear: both; text-align: center;">
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Happy summer everyone! Since moving back to Boston, I have been crazy busy with classes and picking up my first restaurant job in the city. I'm surrounded by awesome food all the time, but haven't gotten to make my own too much. Last week was Dylan's birthday, so it was my first chance to make something really special. Since his favorite type of food is "Pacific Mexican" (is this even a real type of food?) I spent five hours whipping up a 3-course meal with these fish tacos as the main event. I've never really eaten fish tacos, so I left the official taste test up to Dylan<b>.</b><br />
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So yeah... They were <b><i>prettyyyy</i></b> good. In addition to the tacos, I made homemade tortilla chips, <a href="http://emmaclareeats.blogspot.com/2011/05/chicken-tostadas-with-tomatillo-salsa.html">my salsa verde from last spring</a>, some beer-battered coconut shrimp with a Mexican cabbage salad, and fried plantains with vanilla ice cream for dessert. We had to take a walk around the park after dinner to make some room for dessert, but it was worth it and made for a perfect night. :)<br />
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<b>Baja Blackened Haddock Fish Tacos</b><br />
Serves: 6 small tacos Prep: 30 minutes Total: 40 minutes<br />
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<i><b>Ingredients </b></i><br />
6 corn tortillas<br />
1 lb haddock fillets<br />
1 tbs Old Bay spice<br />
1 1/2 tsp garlic salt<br />
1 1/2 tsp paprika<br />
2 tsp pepper<br />
1 cup shredded cabbage<br />
3 pickled jalapenos, sliced<br />
1/3 cup tomato, diced<br />
1/3 cup onion, diced<br />
1/2 avocado, sliced<br />
1/4 cup black beans<br />
3 tbs Crema Mexicana (sub sour cream or mayo)<br />
3 tbs lime juice<br />
1 1/2 tsp paprika<br />
2 tsp jalapeno, finely diced<br />
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<i><b>Directions</b></i><br />
Combine Old Bay, garlic salt, paprika and pepper in a small bowl. Lay haddock in a shallow dish and press seasoning onto fillets. Cover efrigerate for 1 hour.<br />
In the meantime, prepare cabbage, pickled jalapenos, tomato, onion and avocado as directed. Bake the black beans on the stove and set aside. To make the white sauce, whisk together Crema Mexicana, lime juice, paprika and finely diced jalapeno.<br />
Fry the seasoned haddock fillets in sunflower seed oil or olive oil, flipping every few minutes until they are completely cook. Lay down corn tortillas and assemble fish, vegetables and white sauce.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com3tag:blogger.com,1999:blog-3287973390111020560.post-27577566427848489062012-07-13T16:06:00.000-07:002012-08-09T09:38:21.919-07:00Milk Chocolate Raspberry Cupcakes<div class="separator" style="clear: both; text-align: center;">
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I'm pretty sure I could spend the rest of my life making cupcakes and I would be perfectly happy. Perhaps it's my love of miniature things, I don't know. But THESE cupcakes were an exciting discovery. I didn't know exactly what I was making until they were done and sitting in my fridge. What started in my head as a two-layer chocolate cake turned into uber-moist cupcakes that taste exactly like chocolate covered raspberries... but cake. I guess I'm at my best when I have no clue what I'm doing.<br />
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I made a full batch for a very special occasion - my friend Garam's birthday! A group of us devoured them pretty fast and when I told an acquaintance that I have a food blog, he asked me where he could order these cupcakes. New business plan? I think so. Don't worry friends, you'll still get free food... for now. ;)<br />
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<b>Milk Chocolate Raspberry Cupcakes (adapted from <a href="http://www.hersheys.com/recipes/recipe-details.aspx?utm_source=redirect&utm_medium=redirect&utm_campaign=Redirect-recipes%20%28asp%29&id=184">Hershey's</a>)</b><br />
Makes: 24 cupcakes Prep: 35 minutes Total: 2 hours<br />
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<i><b>Ingredients</b></i> <br />
2 cups sugar<br />
1 3/4 cups flour<br />
3/4 cup cocoa<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1 tsp salt<br />
2 eggs<br />
1 cup milk<br />
1/2 cup vegetable oil<br />
2 tsp vanilla<br />
1 cup boiling water<br />
2 cups fresh raspberries<br />
3/4 cup water<br />
1 cup sugar<br />
1 tsp vanilla<br />
2 cups powdered sugar<br />
1 cup butter, room temperature<br />
6 oz milk chocolate <br />
1/3 cup raspberry juice (from filling)<br />
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<i><b>Directions</b></i><br />
Combine sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Whisk in eggs, then add milk, oil and vanilla and mix well. Add 1 cup boiling water (batter will be very thin) and pour into cupcake tins. Bake for 25-30 minutes or until an inserted toothpick comes out dry.<br />
In a small pan, heat water, sugar and fresh raspberries on medium-high heat, stirring occasionally until most of the water is cooked down. Pour out 1/3 cup of liquid from boiled raspberries and reserve for frosting. When raspberry filling is relatively thick, remove from heat and refrigerate for 1 hour.<br />
To make the frosting, combine powdered sugar and butter in a large bowl
and beat until fully incorporated. Microwave milk chocolate and stir
until fully melted, then add butter and sugar with raspberry juice. <br />
When cupcakes are cool, scoop out a spoonful from the center of each and pour in raspberry filling. (You may top with the scooped-out cake if desired.) Pipe on frosting and top with raspberries to serve.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com0tag:blogger.com,1999:blog-3287973390111020560.post-59419046861645081422012-06-14T19:24:00.001-07:002012-08-09T09:38:02.198-07:00Buffalo Chicken Mac N' Cheese Bites<div class="separator" style="clear: both; text-align: center;">
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This is a perfect example of why America has an obesity problem. We reinvent dishes like macaroni and cheese to make them more tantalizing, irresistible and heart-stopping over and over. Fried oreos, bacon sundaes, chocolate covered corndogs, and now - buffalo chicken mac n' cheese. This is terrible. This is wonderful.<br />
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We had a Finger Food Challenge in my office last week, so I wanted to make something cheesy but easily portable. I ran out to buy a mini cupcake tin, which I now need to find a hundred other recipes for because they make everything bite-sized and adorable! My love of sliders and miniature food items made these mac n' cheese bites a no-brainer. My coworkers made two different buffalo chicken dips (3 TIMES the buffalo chicken!!!), bruschetta on toast, and two potato samplers with smoked salmon and dill sauce.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZvaMXLtvETpVJykn9er3jQTi1SqxYkn482z083Jlg9TaIAYRbypUav7nQ2NbB83sR6GfDQ-_r3Gp7B5_RGAU5Fglim8KfexCFpOtwggXzBbuiLQOA3DJY8Y8JZ5RtSeylD-F7nusiA0i/s1600/IMG_0220.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZvaMXLtvETpVJykn9er3jQTi1SqxYkn482z083Jlg9TaIAYRbypUav7nQ2NbB83sR6GfDQ-_r3Gp7B5_RGAU5Fglim8KfexCFpOtwggXzBbuiLQOA3DJY8Y8JZ5RtSeylD-F7nusiA0i/s320/IMG_0220.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The food</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmyBUCemwjgViF6PIvWuEd-7k0jx5xs0eh3xCJ_lHJh6uJVYpUkGeGagfy1ZTpqZYKVqyuwQwNapEaAtR6LxUhEwZNq4YAVk1EQZOIFi0u2bCg7yeeHfKJZbBrBm_ZLuVmPIeAeRa2UUL/s1600/IMG_0221.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKmyBUCemwjgViF6PIvWuEd-7k0jx5xs0eh3xCJ_lHJh6uJVYpUkGeGagfy1ZTpqZYKVqyuwQwNapEaAtR6LxUhEwZNq4YAVk1EQZOIFi0u2bCg7yeeHfKJZbBrBm_ZLuVmPIeAeRa2UUL/s320/IMG_0221.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Contestants with their prizes</td></tr>
</tbody></table>
Needless to say, we were all winners.<br />
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<b>Buffalo Chicken Mac N Cheese Bites</b><br />
Makes: 36 bites Prep: 20 minutes Total: 30 minutes<br />
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<i><b>Ingredients</b></i><br />
1/2 lb elbow macaroni<br />
3 tbs butter<br />
2 tbs flour<br />
1 1/2 cups shredded mozzarella<br />
1/2 cup crumbly blue<br />
1 tsp salt<br />
1 tsp pepper3/4 cup milk<br />
2 eggs yolks<br />
1/2 cup buffalo wing sauce<br />
1 tbs hot sauce<br />
2 cups chicken, cooked and shredded<br />
1/4 cup bread crumbs<br />
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<i><b>Directions</b></i><br />
Cook macaroni al dente and set aside.<br />
In a large pot, melt the butter on low heat and add flour. Add mozzarella and crumbly blue cheese, and stir until completely melted. Pour in salt, pepper and milk and heat on high for 3-4 minutes until the mix is fully incorporated. Remove from heat and mix in egg yolks.<br />
In a separate bowl, combine shredded chicken, hot sauce and buffalo wing sauce. Mix well, then transfer into mac n cheese pot. Toss mac n cheese with chicken and spoon into lightly greased mini cupcake tins, pressing down to fill the tins completely. Sprinkle with bread crumbs and bake for 10 minutes. Remove and let cool for 10 minutes before serving.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com6tag:blogger.com,1999:blog-3287973390111020560.post-10641437769356994102012-06-11T17:03:00.000-07:002012-08-09T09:37:26.265-07:00Curry Chicken Soup with Sweet Potato and Coconut<div class="separator" style="clear: both; text-align: center;">
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I've taken a brief hiatus from blogging for a bit in lieu of doing lots of fun traveling, but I plan to come back with a vengeance! I only have a few weeks left in New Jersey before finishing my internship at Johnson & Johnson and moving back to Boston for summer classes. It's very bittersweet, but I want to make the most of my last days and am looking forward to being back with all my Boston friends. In the past few weeks, I've gone away to Syracuse, Boston, Chicago, Atlantic City, and am heading to Cleveland this weekend to visit Dylan one last time. Believe it or not I've still done some yummy cooking but haven't had the time to capture it all - which I'm very mad at myself for. Time to get back on the horse!<br />
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This soup reminds me of my mom because she loves Indian food and it's comprised of all her favorite things. I made it right before going home for Mother's Day and promised my mom I would give her the recipe. A lot of people don't love curry, but if you are a fan then you'll love this soup. The sweet potato and coconut subdue the curry powder and all the ingredients create a delicious blend of Indian flavors. With my love of sweet potato, I was just happy to think of a recipe that allowed me to eat more of them! Hope you enjoy and look for more recipes to come very soon. :)<br />
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<b>Curry Chicken Soup with Sweet Potato and Coconut</b><br />
Serves: 6 Prep: 1 hour Total: 2 hours<br />
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<i><b>Ingredients</b></i><br />
2 sweet potatoes<br />
4 cups chicken stock<br />
1 cup coconut milk<br />
1 lb chicken breast tenderloins<br />
1 tbs fresh ginger<br />
2 cloves fresh garlic<br />
1 tsp curry powder<br />
3/4 cup chopped yellow onion<br />
Salt and pepper<br />
Toasted coconut for garnish<br />
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<i><b>Directions</b></i><br />
Preheat oven to 375 degrees. In two separate dishes bake the sweet potatoes for 45 minutes, then the chicken breast tenderloins for 30 minutes. When the sweet potato is done, scoop out the insides and set aside.<br />
In a large pot, combine a little oil, chopped onion, garlic, ginger, curry powder, salt and pepper. Cook at medium heat until the onions have softened, approximately 3-5 minutes. Add the sweet potato and chicken stock, and bring to a boil and reduce by half. Bring to a simmer and add coconut milk and chopped chicken. Heat for another few minutes, then top with toasted coconut to serve.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com0tag:blogger.com,1999:blog-3287973390111020560.post-58176119195751422012012-05-08T17:31:00.000-07:002012-08-09T09:36:48.073-07:00Homemade Take-out Sesame Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8cixgIUcmzzjdrPxsGhRHIuacGze071GI81QAMvWn5nwc8l7Q3ML_gKnTnh95pivkWLqCLIv25Ek8BPNKp5nNxx0kcHiScvXDm9CvMbva7hIm3FUhLnKfSCbRb0BIug6_rrEKmu8i11v/s1600/DSCN4008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8cixgIUcmzzjdrPxsGhRHIuacGze071GI81QAMvWn5nwc8l7Q3ML_gKnTnh95pivkWLqCLIv25Ek8BPNKp5nNxx0kcHiScvXDm9CvMbva7hIm3FUhLnKfSCbRb0BIug6_rrEKmu8i11v/s640/DSCN4008.JPG" width="498" /></a></div>
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Alright, let's be real. I'm a college student, thus I love any food that falls under the category of "take-out". However, I also love to cook and I'm really cheap so making my own Chinese takeout has been an aspiration of mine for some time. When I stumbled across this recipe it was like the stars had aligned. I found it under a list of Martha Stewart's lighter versions of comfort food, so it takes all the guilt out of take-out and doesn't burn a $10 hole in my pocket per serving.<br />
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I made a whole batch to eat all by myself and I'm not sick of it yet. This recipe would also be great for a crowd but... why share?<br />
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<b>Homemade Take-out Sesame Chicken (from <a href="http://www.marthastewart.com/313256/lighter-sesame-chicken">Martha Stewart</a>)</b><br />
Serves: 4 Prep: 40 minutes Total: 40 minutes<br />
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<i><b>Ingredients</b></i><br />
3/4 cup brown rice<br />
1 cup broccoli, chopped<br />
1 lb skinless, boneless chicken tenderloins<br />
3 tbs honey<br />
2 tbs sesame seeds<br />
2 tbs soy sauce<br />
1 garlic clove, minced<br />
2 eggs whites<br />
1/4 cup corn starch<br />
Salt and pepper to taste<br />
1/4 cup scallions, diced<br />
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<i><b>Directions</b></i><br />
Cook brown rice according to package instructions. In a separate pot, steam chopped broccoli over boiling water until cooked through, about five minutes.<br />
To make the sauce, combine honey, sesame seeds, soy sauce and minced garlic in a small bowl. Set aside.<br />
In another bowl, whisk egg whites, corn starch, and salt and pepper. Chop chicken into two-inch chunks and toss in egg mixture. Heat oil in a skillet on medium heat and fry chicken, flipping every 2-3 minutes until fully cooked. When done, add sauce, broccoli and diced scallions into the skillet and heat for another few minutes. Serve over brown rice.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com0tag:blogger.com,1999:blog-3287973390111020560.post-12245859942986013722012-04-24T15:25:00.001-07:002012-08-09T09:35:52.725-07:00Chocolate Easter Cake with Ganache Frosting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wD-r0To__JREMxt2oLk9dfysmmNon2iZzXG2TWd3gwbcCgJ12eneDM4oP6aIcUVfzqSsEqXm3eg-1TscbZjkskBx2JMluhlYiw2SKd5Usr_CTC_wMlXeV57-tizR65zg_a9f5x49OE_q/s1600/DSCN3964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8wD-r0To__JREMxt2oLk9dfysmmNon2iZzXG2TWd3gwbcCgJ12eneDM4oP6aIcUVfzqSsEqXm3eg-1TscbZjkskBx2JMluhlYiw2SKd5Usr_CTC_wMlXeV57-tizR65zg_a9f5x49OE_q/s640/DSCN3964.JPG" width="640" /></a></div>
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Attention all chocolate lovers: this cake might put you over the edge. Two dense layers of chocolate cake, rich and creamy ganache frosting, topped with shaved milk chocolate (Cadbury, to be exact) and the smoooothest little chocolate eggs you've ever had. (Again, obviously Cadbury... I'm a little obsessed.) I'm usually a fruity dessert lover, but to appease the chocolate eaters in my family I made this rich chocolate cake for Easter dinner back home. Dylan came home with me for the holiday and I have no doubt he was happily fed the whole trip. He's always astounded by how much my family eats. Not sure if that's a good or bad thing... <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcmn8SZwweJ3aAYIsfqGHmOS2XQ2IawZaQpTXMvg_DUSoIjJa9JVixcOYP8H8d8VhKKrywwk02VHblP4_YqC0P0dc9Ckaxuz_MPoyzgx7wdtTDj-oTfBC1N0kDIKYnvJKggR0ZKT7hOJb/s1600/IMG_6207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBcmn8SZwweJ3aAYIsfqGHmOS2XQ2IawZaQpTXMvg_DUSoIjJa9JVixcOYP8H8d8VhKKrywwk02VHblP4_YqC0P0dc9Ckaxuz_MPoyzgx7wdtTDj-oTfBC1N0kDIKYnvJKggR0ZKT7hOJb/s640/IMG_6207.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Posing with the cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lutEcjIj90vcSxYaKm-u7s3IyFt5n8iULXcc45j9AxP_bMGvyig4d3I0e3yUPH_2_wYjw7seU54T3UYzFLMW-U1E260lXvn-fqLm12PT8o-k3_Y9sTbb7KqmkXXAcNdL6zY3nNUgsGHd/s1600/IMG_6178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lutEcjIj90vcSxYaKm-u7s3IyFt5n8iULXcc45j9AxP_bMGvyig4d3I0e3yUPH_2_wYjw7seU54T3UYzFLMW-U1E260lXvn-fqLm12PT8o-k3_Y9sTbb7KqmkXXAcNdL6zY3nNUgsGHd/s640/IMG_6178.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Easter Sunday</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ofsot-E_rQChM-5zZZzzoHzmkbZtSmO3gALlCvuwFP1KIPfmEv3siPhk3VbbOqagZe0DqgtZPOX3mhmVnS8vL9LvQJm4b4ncwpvJVNurez4q06RGzmd5NqjkqGyvTyG9H1iYDfmjAFFt/s1600/IMG_6166.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ofsot-E_rQChM-5zZZzzoHzmkbZtSmO3gALlCvuwFP1KIPfmEv3siPhk3VbbOqagZe0DqgtZPOX3mhmVnS8vL9LvQJm4b4ncwpvJVNurez4q06RGzmd5NqjkqGyvTyG9H1iYDfmjAFFt/s640/IMG_6166.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dyeing eggs with Dylan and my sister Megan</td></tr>
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Another exciting part about the weekend was that Dylan and I got to celebrate our 2-year anniversary! We've been living 8 hours apart since January, so seeing each other in general is reason enough to celebrate. Back in Boston we would cook together most nights, so we decided to make a nice dinner for the occasion. We had caprese salad, paprika-spiced flank steak, and beer-battered coconut shrimp. Expect to see that coconut shrimp recipe on here soon - it was amazingggg. Then again, how could you go wrong beer-battering anything?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xYesQz0wWzUjfNRKUNCcksN4zJkdbAzmy0cc9ByK1dqfMpaoGppVNGag9N3ZZU1p-etV9OgPp1iUyDUYv9Bjf9o3AmmAAI0O0R5FFbKtsKmkbR296I5uSIG2wWVbqTqemDRnY_NNq-UJ/s1600/DSCN3942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7xYesQz0wWzUjfNRKUNCcksN4zJkdbAzmy0cc9ByK1dqfMpaoGppVNGag9N3ZZU1p-etV9OgPp1iUyDUYv9Bjf9o3AmmAAI0O0R5FFbKtsKmkbR296I5uSIG2wWVbqTqemDRnY_NNq-UJ/s640/DSCN3942.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Set-up in the dining room</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Caprese salad</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Paprika-spiced flank steak and coconut shrimp</td></tr>
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Getting back to the cake, I found this recipe on marthastewart.com, which has yet to steer me wrong. This cake was spongy and moist, giving it this awesome sensation of both soft and heavy. The Cadbury chocolate on top is what pushed me over the edge. Dylan introduced me to these chocolates, which are only sold once a year around Easter and are his absolute favorite. This cake would be great to make all year round, but the chocolate egg nest make it particularly adorable for spring. Enjoy! :)<br />
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<b>Chocolate Easter Cake with Ganache Frosting (from <a href="http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=661fe788eba71110VgnVCM1000003d370a0aRCRD&vgnextfmt=default&slide=285189&center=276968&czone=holiday%2Feaster-center%2Feaster-center-recipes&gallery=275096">Martha Stewart</a>)</b><br />
Serves: 10-12 Prep: 1 hour Total: 2 hours, 15 minutes<br />
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<i><b>Ingredients</b></i><br />
1/2 cup cocoa powder<br />
1 cup butter<br />
1 tbs instant espresso powder<br />
3/4 cup water<br />
2 cups sugar<br />
2 eggs<br />
1/2 cup buttermilk<br />
2 tbs vanilla<br />
2 cups flour<br />
1 tsp baking soda<br />
1/2 tsp salt<br />
8 ounces semisweet chocolate<br />
3/4 cup heavy cream<br />
2 tbs corn syrup<br />
8 ounces milk chocolate<br />
Cadbury eggs for garnish<br />
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<i><b>Directions</b></i><br />
Preheat oven to 350. Coat two 8-inch cake pans with non-stick cooking spray, cover in parchment paper, spray again and sprinkle with cocoa powder, shaking off excess.<br />
Melt butter in a large pot and whisk in water, cocoa powder and espresso powder until dissolved. Whisk in sugar and remove from heat. Add the remaining wet ingredients first, then dry ingredients, and mix until fully incorporated. Pour into cake pans and bake for 45-50 minutes or until an inserted toothpick comes out clean.<br />
When the cake is done, remove and let cool in pans for 20 minutes. Remove from pans and let sit until cool to the touch. Cut off the rounded tops of both cake layers to make them flat. Place one layer cut-side up on a wire rack over a rimmed baking sheet. Spread a little less than half the frosting in the center of the cake. Cover by laying the second half cut-side down and spread remaining frosting over the top and sides. Refrigerate for 15 minutes or until frosting is firm.<br />
Melt semisweet chocolate, heavy cream and corn syrup together in a heat-proof bowl over boiling water. Let cool for several minutes before pouring over cake. Refrigerate until ready to serve.<br />
Before serving, shave milk chocolate with a large knife and garnish on top of cake with Cadbury eggs.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com2tag:blogger.com,1999:blog-3287973390111020560.post-19567514320447515662012-04-17T15:06:00.000-07:002012-08-09T09:35:27.263-07:00Strawberry Lemonade Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Happy spring! It's been a while since I have written an official post but I promise I've been making a lot of good stuff. With work and traveling the past few weekends, I haven't been so great about documenting all my creations. These, however, I knew I had to share. I baked these cupcakes for my co-op manager Jaime, who has since left for maternity leave. (We miss you, Jaime!) I found the original recipe on my favorite blog, <a href="http://www.loveandoliveoil.com/">Love and Olive Oil</a>.<br />
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Since I do not have a hand mixer here in New Jersey, I decided to come up with my own frosting. I have the same strawberry cake for my birthday every year and I will <i>definitely </i>use this strawberry frosting from here on out. I think I might have eaten about four cupcakes-worth of frosting just by licking the bowl. Not even kidding. And I don't even regret it because the frosting was that freaking good. The cake itself was sooo delicious, exactly what I expected from such a great blog. All in all another cupcake success. Round two, please?<br />
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<b>Strawberry Lemonade Cupcakes (Adapted from <a href="http://www.loveandoliveoil.com/2009/01/strawberry-lemonade-cupcakes.html">Love and Olive Oil</a>)</b><br />
Makes: 24 cupcakes Prep: 20 minutes Total: 45 minutes<br />
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<i><b>Ingredients</b></i> <br />
Cupcakes: <br />
1 1/4 cups flour<br />
1 tsp baking powder<br />
1/4 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup sugar<br />
1/4 cup brown sugar<br />
1/3 cup oil<br />
1 cup coconut milk<br />
2 tsp vanilla extract<br />
1 tsp lemon zest<br />
1 tsp lemon juice<br />
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Frosting:<br />
2 sticks butter<br />
4 1/2 cups powdered sugar<br />
1 tbs cream<br />
1 1/2 tsp vanilla<br />
4 tbs pureed strawberry (or 1/2 cup strawberries<br />
tsp lemon juice<br />
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<i><b>Directions</b></i><br />
Combine all dry ingredients in a large bowl. In a separate<i><b> </b></i>bowl, whisk together oil, coconut milk, vanilla, lemon zest and lemon juice. Add the wet ingredients into the dry ingredients and mix until smooth. Pour into cupcake tins and bake for 25 minutes or until an inserted toothpick comes out dry.<br />
To make frosting, puree strawberries in a food processor and combine with softened butter, cream, vanilla and lemon juice. Add powdered sugar gradually until perfect texture is achieved.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com3tag:blogger.com,1999:blog-3287973390111020560.post-87701852207054918162012-03-17T15:45:00.001-07:002012-08-09T09:35:02.457-07:00Green Velvet Cupcakes with Rum Spiked Frosting<div class="separator" style="clear: both; text-align: center;">
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Continuing with the Irish spirit, I decided to make some GREEN velvet cupcakes for Saint Patty's Day. Since half of the fun (or maybe 99% of the fun) on Saint Patrick's Day is the drinking, I spiked some cream cheese frosting with a little bit of rum. You only need a touch of imitation rum to get the right flavor, so if you're looking to recreate these don't go overboard or you'll end up feeling like you're eating a shot... not always so delicious. Enjoy!<br />
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<b>Green Velvet Cupcakes with Rum Spiked Frosting</b><br />
Makes: 18 cupcakes Prep: 20 minutes Total: 40 minutes<br />
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<i><b>Ingredients</b></i><br />
1 1/4 cup cake flour<br />
1/4 cup cocoa powder<br />
1/2 tsp baking soda<br />
1/4 tsp salt<br />
1/2 cup butter<br />
1 cup sugar<br />
2 eggs<br />
1/2 cup sour cream<br />
1/4 cup milk<br />
1 tsp vanilla<br />
1 tbs green food coloring <br />
12 ounces cream cheese<br />
3/4 cup butter<br />
3 1/4 cups powdered sugar<br />
1 tsp vanilla<br />
1/2 tsp imitation rum<br />
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<i><b>Directions</b></i><br />
Combine dry ingredients in a large bowl. Add wet ingredients and mix well until lumps are gone. Pour into paper-lined cupcake tins and bake at 350 for 20 minutes, or until an inserted toothpick comes out dry. Let cool before icing.<br />
To make frosting, combine softened butter and cream cheese in a mixer and beat on high for 2 minutes. Add powdered sugar, vanilla and rum and beat for another minute or until smooth.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com5tag:blogger.com,1999:blog-3287973390111020560.post-26555286584075845992012-03-17T11:45:00.001-07:002012-08-09T09:34:00.463-07:00Irish Bacon and a Traditional Irish Breakfast<div class="separator" style="clear: both; text-align: left;">
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Happy Saint Patrick's Day! I came home for the weekend to celebrate with my whole family this year, so we woke up early to make a big traditional Irish breakfast. My brother used to work at a great Irish pub in Chicago, so he gets credit for most of this meal. He put together a menu of Irish bacon, Irish sausage, fried eggs, British-style baked beans in tomato sauce, sauteed tomatoes, and Guinness brown bread with Kerrygold butter.</div>
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Oh, and don't forget the Irish coffee - made the real way with some good whiskey! Yesterday, my brother Conor and I brined a pork shoulder overnight in preparation for boiling this morning. I rarely eat red meat, so this was a big treat. After boiling the pork shoulder for three hours we sliced and seared it for a nice golden crust and that great greasy flavor.</div>
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Conor also baked up Guinness brown bread last night which we ate with some Irish butter. I had never had Kerrygold butter before, but my brother explained the difference is a higher fat content. How are Europeans skinner than us again? If I ate this kind of breakfast each morning I would be doing a lot less baking, that's for sure. Now I need to prepare myself for tonight's dinner of corn beef, cabbage, potatoes, soda bread, grasshopper pie and green velvet cupcakes. (Spoiler alert! I'll be posting this later today...)</div>
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<b>Irish Bacon</b></div>
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Makes: 10 servings Prep: 40 minutes Total: 24 hours</div>
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<i><b>Ingredients</b></i></div>
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1 6-pound pork shoulder</div>
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3 cups kosher salt</div>
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3 heads fresh garlic</div>
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1 tbs ground pepper</div>
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1/2 tbs butter </div>
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<i><b>Directions</b></i></div>
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Fill a dutch oven with water 5-6 inches below the rim. Pour in kosher salt and stir for several minutes until fully dissolved. Rinse pork shoulder, place in dutch oven, cover and refrigerate overnight.</div>
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When ready to cook, boil pork in salt water for 10 minutes. Remove from heat, dump out salt water and replace with warm water. Bring to boil again for 1 minute, add pepper and garlic, and simmer on low heat for 3 hours.</div>
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Pour out water and place pork shoulder on a large cutting board. Slice pork across its natural break into thin strips. Melt 1/2 tbs butter in a large skillet and fry sliced pork one minute each side on medium-high heat. Let drain on paper towels before serving.</div>Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com3tag:blogger.com,1999:blog-3287973390111020560.post-56208720035728116182012-03-14T05:39:00.001-07:002012-08-09T09:33:21.193-07:00Whipped Spring Berry Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdnrZ6U87C0jm6SXo0tA_kzJ8TDG3p69cq7CSSkhotLLTlwegOuZQwJZvRtJSy8MvVlcI8khoZFWKS6lhTvtBRDf3L4_Qz9CBo23wFm49efPd7ify06ABnlnFVS-qPTtFIWHe472ARHUN/s1600/DSCN3735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZdnrZ6U87C0jm6SXo0tA_kzJ8TDG3p69cq7CSSkhotLLTlwegOuZQwJZvRtJSy8MvVlcI8khoZFWKS6lhTvtBRDf3L4_Qz9CBo23wFm49efPd7ify06ABnlnFVS-qPTtFIWHe472ARHUN/s640/DSCN3735.JPG" width="566" /></a></div>
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Happy Pi Day everyone! It's been an unseasonably warm March here and since I needed an excuse to make something sweet, what better reason to make a pie? (For those who don't know, March 14 - 3.14 - is Pi Day.) I am not a math person by any means, but I AM a pie person.<br />
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My roommates and I discovered an indoor year-round farmers market in our little town and I probably make 2 or 3 trips each week for fresh produce. I can't wait until the summer months roll around and there is an even better selection to choose from! Luckily my roommates share the same passion for local produce, so I'm sure we will be making lots of trips.<br />
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Anyway, the pie. That is why you're reading this, isn't it? I challenged a coworker yesterday to a pie-off at lunch after he announced that today was Pi Day. I don't think he knew quite how seriously I was going to commit to the idea, but hopefully since it's sunny and 70 here there will plenty to go around at lunch outside today. Hope you're all enjoy the weather! And maybe some pie, too. :)<br />
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<b>Whipped Spring Berry Pie</b><br />
Makes: 1 pie Prep: 30 minutes Total: 4-24 hours<br />
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<i><b>Ingredients</b></i><br />
1 1/2 cups graham cracker crumbs<br />
6 tbs butter<br />
1/2 tbs orange zest<br />
1 1/2 tsp vanilla, divided<br />
3 cups strawberries<br />
1 1/2 cups blueberries<br />
1 1/2 cups blackberries<br />
1/2 cup brown sugar <br />
1/4 cup lemon juice<br />
1/4 cup cornstarch<br />
1/2 cup water<br />
1/2 cup heavy cream<br />
1 1/2 tbs white sugar<br />
<br />
<b>Directions</b><br />
In a medium bowl, combine graham cracker crumbs, butter, orange zest and 1 tsp vanilla. Press into a 9x9 inch pie pan and bake at 350 for 12-14 minutes. Remove and let cool.<br />
In a large pot, combine 2 cups strawberries, 1 cup blueberries, 1 cup blackberries, brown sugar, lemon juice, cornstarch and water. Place on high heat, stirring and mashing fruit, and bring to a boil. Boil for 30 seconds, then simmer on low for five minutes. Add remaining berries into the mix and pour mixture into pie crust. Cool in the fridge for 4-24 hours.<br />
To make whipped cream, beat heavy cream, white sugar and 1/2 tsp vanilla until firm (but not too firm or else you'll make butter). Spread on top of pie and garnish with berries.<b> </b>Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com4tag:blogger.com,1999:blog-3287973390111020560.post-69170017611389934522012-03-04T19:04:00.001-08:002012-08-09T09:32:35.838-07:00White Chocolate Peanut Butter Popcorn Balls<div class="separator" style="clear: both; text-align: center;">
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My roommates and I watch a lot of movies here in Jersey, so I thought whipping up these sweet popcorn balls would make for a nice midweek snack. I'm a big fan of the sweet and salty combo, so I added some crushed pretzels to them. (Not gonna lie, I might have dumped a little of that bottom-of-the-bag salt into the mix....)<br />
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Even if you're not a baker, these have got to be the easiest treats to throw together. They do have to sit and cool for a few hours, but the final product is totally worth the wait. However, if you're impatient like me, eating the warm stuff out of the bowl is prettyyy awesome. Store these in an airtight container for up to a week and if you want that gooey, fresh taste days later, zap them in the microwave for a few seconds to get that just-made melty goodness!<br />
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<b>White Chocolate Peanut Butter Popcorn Balls</b><br />
Makes: 24 popcorn balls Prep: 20 minutes Total: 4 hour<br />
<br />
<i><b>Ingredients</b></i><br />
One bag popped popcorn<br />
8-ounces white chocolate chips<br />
3/4 cup creamy peanut butter<br />
3 cups pretzels, crushed<br />
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<i><b>Directions</b></i><br />
Melt white chocolate in a microwaveable bowl in 30-second increments. Once the white chocolate is almost completely melted, add peanut butter and microwave one more time. Stir until fully incorporated.<br />
Combine popped popcorn and crushed pretzels in a large bowl. Pour white chocolate peanut butter mixture over the corn and toss until covered. Let mixture cool for 20-30 minutes. With a large spoon or cup (I used 1/4 measuring cup) form mixture into balls and drop on a baking sheet lined with parchment paper. Let cool for another 2-3 hours until completely hard and store in an airtight container.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com2tag:blogger.com,1999:blog-3287973390111020560.post-77937796391399960952012-02-26T15:06:00.001-08:002012-08-09T09:32:08.019-07:00Sweet and Spicy Roasted Cucumber Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-sG4WvvuShOJSUvIvnJz12pRZOksymDXZ-e511SZfwuWxp-PgCTUWkTtTlGihux54QAk0dFt12nOFmZzPGZ4Z8dsl9rFOr3OCNgmEMf2WC23yIrE09ZVCwTX_NGXRVGqqZAC8SbfV7_n/s1600/DSCN3649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl-sG4WvvuShOJSUvIvnJz12pRZOksymDXZ-e511SZfwuWxp-PgCTUWkTtTlGihux54QAk0dFt12nOFmZzPGZ4Z8dsl9rFOr3OCNgmEMf2WC23yIrE09ZVCwTX_NGXRVGqqZAC8SbfV7_n/s640/DSCN3649.JPG" width="480" /></a></div>
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I don't know why I do the things I do sometimes. For
example, I do not like cucumber. There has never been a point in my life
where I have enjoyed eating a cucumber, in any form; yet when I decided
I wanted to make soup, I couldn't shake the urge for cucumber.
Typically cucumber soup is served cold (another thing I do not like in
the least bit: cold soup), but I thought doing a roasted spiced soup
would be perfect for the rainy weather we've been having here in New
Jersey.<br />
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Cucumber is fresh and light, which reminds me of the spring I'm hoping will come very soon. The vibrant green is cheery, and unlike the sodium-filled soup you buy at the store, this has no salt. I repeat. No. Salt. Something about the smoothness of the avocado, cream from the greek yogurt, and that pinch of spice gives this soup all the flavor it needs. I don't know how, but I took something I found rather dull and flavorless and made it.... really damn good!<br />
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You can make the whole batch (sans yogurt), freeze it, and add the
yogurt last minute for a long-lasting soup you won't get sick of. If
you're feeling sniffly and wishing for sunny weather (like me) then I
think you'll enjoy it too. :) <br />
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<b>Sweet and Spicy Roasted Cucumber Soup</b><br />
Makes: 12 servings Prep: 15 minutes Total: 1 hour<br />
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<i><b>Ingredients</b></i><br />
4 cucumbers, peeled and sliced<br />
1/2 cup, 1 tbs olive oil (divided)<br />
2 tbs honey<br />
1 tsp red pepper flakes<br />
1 pinch cayenne pepper<br />
1 yellow onion, diced<br />
1/2 tbs coarse ground pepper <br />
2 cups vegetable broth<br />
1 avocado<br />
2 tbs parsley, plus more for garnish<br />
1 cup plain greek yogurt<br />
<br />
<i><b>Directions</b></i><br />
Lay peeled and sliced cucumbers in a baking dish. In a small bowl, whisk together 1/2 cup olive oil, honey, red pepper flakes and cayenne pepper. Pour over cucumbers and toss to cover. Roast in the oven at 300 degrees for 45 minutes.<br />
Saute onion in 1 tbs olive oil for 3-4 minutes until soft. Sprinkle with pepper and cook for another minute. Add vegetable broth and cook on medium-high heat just below boiling for 5 minutes. Remove from heat.<br />
In a food processor, add cooked cucumbers, broth, avocado and parsley. Process on high for 2 minutes. Add greek yogurt, garnish with parsley and serve. (If refrigerating or freezing, wait to add yogurt until just before serving.)Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com5tag:blogger.com,1999:blog-3287973390111020560.post-8483247680605385192012-02-13T17:00:00.000-08:002012-08-09T09:31:16.109-07:00Cranberry-Raspberry Chocolate Cake Truffles<div class="separator" style="clear: both; text-align: center;">
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Happy Valentine's Day! What better way to celebrate this wonderful/terrible holiday than by sharing these cake truffles with your significant other/eating them alone while sobbing and watching a romantic comedy? Whether you are a lover or hater of the holiday, you're probably a lover of delicious sweets and that is why these cake truffles are the perfect treat. :)</div>
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I was lucky enough to share these yummy cake truffles with many people I love in my life. My roommates here in New Jersey got the first taste. Then I mailed a box to Dylan in Cleveland as an early Valentine's Day gift. (If you have any doubt about how good these are, he got the package on Saturday afternoon and they were gone by Sunday night... I gave him six...) Finally, I got to spread the love with some beautiful Boston friends I stayed with this weekend. These rich little truffles go a long way, so sharing them with loved ones is easy. <br />
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<b>Cranberry-Raspberry Chocolate Cake Truffles</b><br />
Makes: 40 truffles Prep: 15 minutes Total: 24 hours<br />
<b> </b><br />
<i><b>Ingredients</b></i><br />
1 box white cake mix<br />
<i>*3 eggs</i><br />
<i>*3/4 cup vegetable oil</i><br />
<i>*1 1/4 cup cranberry juice cocktail</i><br />
2 8-ounce cream cheeses <br />
1/2 cup butter<br />
2 cups powdered sugar<br />
1 1/2 tsp vanilla<br />
1 cup raspberry jam<br />
20 ounces chocolate chips (white, dark or milk)<br />
Pink and white sprinkles<br />
<br />
*<i>Ingredients depend on box directions. The important part is to replace the water with cranberry juice.</i><br />
<br />
<i><b>Directions</b></i><br />
Mix boxed cake as directed, replacing the water with an equal amount of cranberry juice. Bake as directed and let cool. Crumble cake into a large bowl.<br />
In a mixer, combine cream cheese, butter, powdered sugar and vanilla. Add cream cheese frosting and raspberry jam into the crumbled cake and mix until fully incorporated. Roll into 1-inch balls and lay on a parchment paper covered baking sheet. Refrigerate overnight.<br />
Remove cake truffles from fridge. Melt chocolate chips in the microwave in 30 second increments, stirring in between. Dip balls in chocolate, lay on baking sheet and cover with sprinkles. Keep in refrigerator until ready to serve.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com2tag:blogger.com,1999:blog-3287973390111020560.post-56638489929643697342012-02-08T17:51:00.000-08:002012-08-09T09:30:33.950-07:00Peanut Butter Banana Cupcakes with Nutella Frosting<div class="separator" style="clear: both; text-align: center;">
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This was one of those food visions I get every so often. Dylan introduced me to the combination of peanut butter and nutella on toast but I've never seen it in a recipe before. The idea came together quickly and I knew I had to bake them ASAP. These cupcakes are suuuuper rich, so be prepared because you may only be able to eat half. (Uhhh let's be honest, you're gonna eat the whole thing.)<br />
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I'm still on my fitness plan and eating healthy <i><b>most</b></i> of the time, but hey, a girl's gotta indulge every once in a while. Although, as my mother told me, "bananas are healthy...." <br />
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<b>Peanut Butter Banana Cupcakes with Nutella Frosting</b><br />
Makes: 18 cupcakes Prep: 20 minutes Total: 45 minutes<br />
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<i><b>Ingredients</b></i><br />
Cupcakes: <br />
1 1/2 cups flour<br />
<i><b> </b></i>1/2 cup white sugar<br />
1/4 cup brown sugar<br />
1/2 tsp baking soda<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
2 ripe bananas<br />
1/2 cup butter, melted and slightly cooled<br />
1/2 cup sour cream<br />
2 eggs<br />
1 tsp vanilla<br />
2 cups peanut butter chips<br />
1 cup creamy peanut butter (approximately 1 tbs/cupcake)<br />
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Frosting:<br />
1/2 cup nutella<br />
1/2 cup butter<br />
2 cups powdered sugar<br />
3 tbs heavy cream<br />
1 1/2 tsp vanilla<br />
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<i><b>Directions:</b></i><br />
Cupcakes: <br />
Mix dry ingredients in a medium bowl and set aside. In a separate bowl, mash bananas and add butter, sour cream, eggs and vanilla. Combine dry ingredients into the wet ingredients and mix well. Stir in peanut butter chips and pour batter into cupcake tins. Bake at 350 for 25 minutes until the tops are lightly golden and an inserted toothpick comes out clean.<br />
Once the cupcakes have cooled slightly, scoop out about a tablespoon from to center of each cupcake (or less depending on how much peanut butter you want) and spoon the extra cake into a bowl. Fill the hole with creamy peanut butter before topping with frosting.<br />
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Frosting:<br />
Combine nutella and melted butter in a medium bowl. Mix well. Add powdered sugar, heavy cream and vanilla and stir until smooth and no lumps are left. Ice cupcakes immediately and store leftovers in the refrigerator.Emma Clare Eatshttp://www.blogger.com/profile/04533968597895411860noreply@blogger.com1