tag:blogger.com,1999:blog-10893973157496363822024-03-05T15:28:52.814-06:00The Curious Country Cook: Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.comBlogger138125tag:blogger.com,1999:blog-1089397315749636382.post-26946422479502790682018-09-04T10:57:00.000-05:002018-09-04T10:59:56.852-05:00Where Does It Go From Here? Ending A 5 Year Blogging Hiatus..? <br />
<br />
Lord, I'm not even sure how I go about starting this post due to the fact that I've been absent for 5 years.. I'm juggling the idea about starting a new blog. I did entertain the notion of starting this blog back up again, but I honestly don't feel like this blog fits my personality anymore. <br />
<br />
The new blog will include<br />
> recipes<br />
> Life on the ranch<br />
> DIY crafts and hobbies like crochet<br />
> a big dose of journal posts as I've gotten into bullet journaling as well as art journaling to vent and make sense of the many thoughts running through my head<br />
> life updates concerning my Lupus and school<br />
> And possibly some raw posts about being a 24 year old who has been a caretaker for a parent with dementia for the past 12 years and the crazy, heartbreaking, unknown chaos that come ensures.<br />
<br />
I've lost who I was and I'm still not sure who I am, but I'm hoping that returning to something I once loved will help get the ball rolling again. I don't even know if anyone will read the new blog and to be honest, I'm a nervous wreck as I write this little rambling post. I'm excited for the first time in a long time about the idea of having a fresh start. <br />
<br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com0tag:blogger.com,1999:blog-1089397315749636382.post-46767048477646537012016-12-06T11:42:00.001-06:002016-12-06T11:42:18.658-06:00Vanilla Cupcakes w/ Fudge Frosting (Reposting the recipe)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74fmDi6kh3jL0q7X3464x4Myt-NWll9j-kisaSnBjX0dU_UgITetdOrlfObjEPUNw_Hb7jStvY3lw2dRnWlzcdxSKUn1v4e0LbhfLuVrqI_MiAdXsq4Bh3C0T4GpXg8p90Hk-9MmCpGKT/s1600/IMG_1577+%282%29.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74fmDi6kh3jL0q7X3464x4Myt-NWll9j-kisaSnBjX0dU_UgITetdOrlfObjEPUNw_Hb7jStvY3lw2dRnWlzcdxSKUn1v4e0LbhfLuVrqI_MiAdXsq4Bh3C0T4GpXg8p90Hk-9MmCpGKT/s400/IMG_1577+(2).JPG" width="400" /></a></div>
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<br />
<br />
<div style="text-align: center;">
<span style="font-size: large;">Vanilla Cupcakes with Chocolate Buttercream Frosting</span></div>
<div style="text-align: center;">
From: <a href="http://cookingontheside.com/vanilla-cupcakes-calphalon-bakeware-giveaway/" target="_blank">Cooking on the side</a></div>
<div style="text-align: center;">
yields: 1 dozen cupcakes</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<u>Cupcake:</u></div>
<div style="text-align: left;">
1/2 cup butter (1 stick), softened</div>
<div style="text-align: left;">
1 cup sugar</div>
<div style="text-align: left;">
1 1/2 tsp baking powder</div>
<div style="text-align: left;">
1 1/2 sifted cake flour</div>
<div style="text-align: left;">
1/4 tsp salt</div>
<div style="text-align: left;">
2 eggs</div>
<div style="text-align: left;">
1/2 cup milk</div>
<div style="text-align: left;">
1/2 tsp vanilla extract</div>
<div style="text-align: left;">
1/4 tsp almond extract</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Frosting:</u></div>
<div style="text-align: left;">
3 3/4 cup confectioners sugar</div>
<div style="text-align: left;">
1 stick butter, softened</div>
<div style="text-align: left;">
4 tbsp milk</div>
<div style="text-align: left;">
1 tsp vanilla extract</div>
<div style="text-align: left;">
2 ounces unsweetened chocolate,melted and cooled</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Cupcakes:</u></div>
<div style="text-align: left;">
1. Preheat oven to 350F and line muffin pan with liners.</div>
<div style="text-align: left;">
2. Cream butter and slowly add in sugar until fluffy in a medium bowl. Add in eggs one at a time until incorporated. </div>
<div style="text-align: left;">
3. In another bowl, sift flour, baking powder and salt. </div>
<div style="text-align: left;">
4. Mix the milk and extracts in a small bowl.</div>
<div style="text-align: left;">
5. Add flour mixture alternately with milk mixture to the butter mix, beating after each addition until smooth.</div>
<div style="text-align: left;">
6.
Fill cupcake liners 2/3 full. Bake for about 17-20 minutes of until a
toothpick is inserted and comes out clean. 7. Cool in pans for 10
minutes and then remove from pans and cool completely on cooling racks.</div>
<div style="text-align: center;">
<br /></div>
<u>Frosting:</u><br />
1.
In a large bowl, combine sugar, butter, milk, and vanilla. Beat on
medium speed until creamy. Add in the chocolate and beat until blended.<br />
-
If necessary add more milk 1 tbsp at a time until to get desired
spreading consistency. Using either a piping bag, a spoon, or an offset
spatula to frost the cupcakes.<br />
<br />
<b><span style="font-size: large;">Notes: </span></b><br />
- I only got 1 dozen regular cupcakes out of the batter <br />
- My cupcakes were done at 17 minutes instead of the original 20.<br />
Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com0tag:blogger.com,1999:blog-1089397315749636382.post-55492553126686898122013-02-26T07:55:00.002-06:002018-09-04T09:56:01.279-05:00I'm still hereI'm still here.<br />
I know I haven't posted anything in almost 2 weeks, but I've been busy with school, work, and had a few {lupus} sick days. I also needed to take a little break from blogging to clear my head and figure out some things especially after getting some unexpected news from my <a href="http://en.wikipedia.org/wiki/Rheumatology/">Rheumatologist</a>.<br />
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<br />
I have a few good recipes lined up and hopefully I'll get some free time to post one soon.<br />
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<br /><br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com1tag:blogger.com,1999:blog-1089397315749636382.post-86597981788085825362013-02-13T13:24:00.001-06:002013-02-13T15:39:27.421-06:00A Peanut Butter Carrot Doggie Cake//Oddball turns 2 If you have ever read my blog, especially the beginning posts, you will know I love my animals.<br />
So If you aren't that much of an animal lover you may want to leave now because this post is going to be mostly me talking about my dog, Oddball who is 2 years old today.<br />
<a href="http://www.flickr.com/photos/65627893@N06/8471294864/" title="oddball birthday hat collage by raylynntexas, on Flickr"><img alt="oddball birthday hat collage" height="463" src="http://farm9.staticflickr.com/8508/8471294864_bdfe127f8f_z.jpg" width="640" /></a>
<br />
Oddball and his siblings were unplanned, but adorable little surprises seeing as Marley wasn't fixed yet because there weren't any male dogs around until we got Blue who was suppose to be taken to get fixed by the person who found him. But that never happened and I get a phone call while I was in Hawaii from my mom saying that Marley like most likely pregnant. Needless to say Blue had a vet appointment soon after to prevent any future "surprises". Our older dog, Playful (or Mama since she's the matriarch of the animals) came to us when she was pregnant and had 8 puppies so that was the number we were expecting for Marley to have..except she added 4 more to make a litter of 12! Out of 12 puppies, only one resembled Marley's tan coloring while most were either black or black and white.<br />
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Oddball got his name due to the fact that his front left leg is grey while his body is black with a few brindle stripes that he got from Blue. None of the other puppies nor is parents had grey on them so he was a little special. Special enough that I decided to keep him instead of his sister when I was selling the puppies.<br />
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<a href="http://www.flickr.com/photos/65627893@N06/8470650705/" title="Peanut Butter Carrot Cake for Oddball's 2nd birthday by raylynntexas, on Flickr"><img alt="Peanut Butter Carrot Cake for Oddball's 2nd birthday" height="417" src="http://farm9.staticflickr.com/8506/8470650705_ff870d0876_z.jpg" width="625" /></a>
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In the last two years Oddball has learned to hunt, catch fish in the pond, and he has also gotten into a few little fights and accidents. If you were to look at him closely you would think he was getting into fights because of the amount of scars he has, but those are from wrestling with his dad, jumping between bard wire fences, and doesn't seem to realize that the cats don't want to play with him, especially when he barks at them.<br />
No, Oddball isn't the perfect dog, he has killed a chicken, come home on occasion bleeding from getting into things he shouldn't had, chews on any slippers he find, likes to sit on people as if he were a little toy breed and howls like a hound dog, but he also likes to do tricks, loves to give kisses, eats the food scrapes from the juicer, and is a great model for pictures so I think he's pretty perfect for me.<br />
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<a href="http://www.flickr.com/photos/65627893@N06/8284917423/" style="margin-left: 1em; margin-right: 1em;" title="Battle Scars by raylynntexas, on Flickr"><img alt="Battle Scars" height="500" src="http://farm9.staticflickr.com/8215/8284917423_5bfddefd02.jpg" width="333" /></a></div>
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<ul>
<li style="text-align: left;">I got Oddball's name <a href="http://instagram.com/p/VXWxPbR1L6">tag</a> on etsy from <a href="http://www.etsy.com/shop/billetsdoux?ref=seller_info/">Billetsdoux</a> who is in Canada.</li>
<li style="text-align: left;">If you want to feed your dog all natural cookies and treats, try <a href="http://www.threedog.com/about/our-story/">Three Dogs Bakery</a> products. Locally we can only get these at Tractor Supply, but our dogs love them and the <a href="http://www.threedog.com/best-sellers/classic-cremes-carob-cookies-with-natural-peanut-butter-filling/">sandwich cookies</a> are so easy for our oldest dog to eat since you can easily break them into little pieces. </li>
<li style="text-align: left;">Here is another big hit I've made for the dogs in the past: <a href="http://curiouscountrycook.blogspot.com/2012/04/pumpkin-pb-dog-treats.html/">Pumpkin PB Dog Bite</a>s</li>
</ul>
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<div style="text-align: center;">
<a href="http://www.flickr.com/photos/65627893@N06/8471770222/" title="PB Carrot Doggie Birthday Cake by raylynntexas, on Flickr"><img alt="PB Carrot Doggie Birthday Cake" height="404" src="http://farm9.staticflickr.com/8246/8471770222_72cd50437c_z.jpg" width="599" /></a>
</div>
<div style="text-align: center;">
All of the dogs loved this cake, especially the frosting. Oddball and Marley cleaned their plates as usual and wanted more. Our horses and pig thought that this was a tasty cake too. </div>
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<div style="text-align: center;">
<b><span style="font-size: large;">Peanut Butter Carrot Dog Cake</span></b></div>
<div style="text-align: center;">
Recipe: <a href="http://www.browneyedbaker.com/2010/01/15/dog-birthday-cake">Brown Eyed Baker</a></div>
<div style="text-align: center;">
yields: 1- 8" round cake</div>
<br />
1/4 cup natural creamy peanut butter<br />
1/4 cup vegetable oil or applesauce<br />
1/3 cup honey<br />
1 cup shredded carrots<br />
1 egg<br />
1 tsp baking soda<br />
1 cup whole wheat flour<br />
<br />
<br />
1. Preheat the oven to 350F and grease a 8" round cake pan or an 8x4" loaf pan/<br />
2. Mix together the first 6 ingredients until everything is smooth before stirring in the flour.<br />
3. Pour the batter into the prepared pan and bake for about 30 minutes or until a knife comes out clean when inserted.<br />
<br />
I made the frosting using maybe 1 part honey to 2-3 parts peanut butter that I heated up for 15 seconds in the microwave and added a little almond milk to thin it out.<br />
<br />
I'd store the cake covered in the microwave.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com0tag:blogger.com,1999:blog-1089397315749636382.post-68040844006528678822013-02-04T21:49:00.000-06:002018-09-04T09:58:29.240-05:00Chocolate Berry Protein Shake {Vegan}<div style="text-align: center;">
<a href="http://www.flickr.com/photos/65627893@N06/8445962301/" title="Chocolate Berry Protein Shake by raylynntexas, on Flickr"><img alt="Chocolate Berry Protein Shake" src="https://farm9.staticflickr.com/8502/8445962301_e73f1c00ac_z.jpg" height="400" width="600"></a><br />
Death. </div>
<div style="text-align: center;">
It's a factor in life.</div>
<div style="text-align: center;">
You know it will happen to everyone and everything eventually, but that doesn't necessarily mean that you are prepared for it. We've been at the ranch for almost nine years now and in that time I have been able to see the miracle of life many times, but also come to know the heartbreak of death. Earlier Saturday afternoon, my mom and I went to the vet to put <a href="http://instagram.com/p/VPOGhRx1LV">Hedgie</a> to sleep. A few months after I got Hedgie, he got cataracts which took his sight and I noticed that he seemed to be having what appeared to be seizures. The last 2 weeks though, I knew something was wrong because he stopped eating, was shaking, and seemed really lethargic. The vet looked him over and said by the state his teeth he was much older than we were aware of. Since the vet and most of the other staff had never seen or treated a hedgehog, he became quite popular even in his sickly state. <br />
<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="http://www.flickr.com/photos/65627893@N06/8446869090/" style="margin-left: auto; margin-right: auto;" title="Siblings by raylynntexas, on Flickr"><img alt="Siblings" src="https://farm9.staticflickr.com/8356/8446869090_43e7c28d3c_z.jpg" height="400" width="600"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">He's 4lbs heavier than her yet he likes using her as a pillow.</td></tr>
</tbody></table>
Gus Gus also has a vet appointment since he hasn't seen a vet in his little life and he also has a little wheezing problem that I first noticed a few months ago. It almost sounds like asthma except he doesn't wheeze all of the time and acts like a normal spoiled kitten, but just to be safe him and Charlie will be going to visit to vet tomorrow afternoon. I doubt they will appreciate it, though.<br />
<br />
My mom's birthday is tomorrow so she is treating herself to a 2 hour massage. She isn't the biggest dessert fan besides cookies and sometimes apple pie so she just asked for some <a href="http://curiouscountrycook.blogspot.com/2011/08/stuffed-strawberries.html/">cream cheese filled strawberries</a> that I'll dip in chocolate. I'll probably post a pic on <a href="http://instagram/raynalynnb/">instagram.</a><br />
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<a href="http://www.flickr.com/photos/65627893@N06/8446883276/" title="{Vegan} Chocolate Berry Protein Shake by raylynntexas, on Flickr"><img alt="{Vegan} Chocolate Berry Protein Shake" src="https://farm9.staticflickr.com/8511/8446883276_9faf308089_z.jpg" height="550" width="366"></a>
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Now getting to the recipe...<br />
<br />
A few weeks ago while surfing through instagram, I saw a picture of a shake using Vega One protein powder, which at the time I had never heard of. Vega One is a plant-based vegan protein powder that is all natural. Friday night after work, my mom and I stopped by Central Market to grab some food when I saw some sample packets for Vega One so I grabbed 3 packets. Well, I guess some time ago the company changed the formula and many customers were not happy and thought that it wasn't worth the price , but there were also many who loved it regardless. One big reason why I wanted to try this brand of protein powder is because it contains <b>no</b> whey powder. I can not stand the taste of almost every protein powder I have tried and no matter how many ingredients I add I can always taste the powder. Even a few of the dairy free ice creams I have tried were mostly made with whey protein so I sadly ended up throwing the 2 pints out.<br />
<br />
The only <i>bad</i> thing about this powder is that is has a hefty price tag. My mom bought a few containers (30 oz) after she saw that I liked the powder and since she had some credit saved {from buying but then having to send back some products} on amazon so the containers were only about $20 each which is a <b>big</b> price difference compared to what we would have paid.<br />
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</div>
<ul>
<li style="text-align: left;"><span style="text-align: center;">$28.98 for 15.4 ounces on </span><a href="http://www.amazon.com/Vega-Nutritional-Shake-Chocolate-Ounce/dp/B007ARW446/ref=pd_sim_hpc_4/" style="text-align: center;">Amazon</a></li>
<li style="text-align: left;"><span style="text-align: center;">$55-69 for 30.1 ounces. </span></li>
<li style="text-align: left;"><span style="text-align: center;">The packets are about $3.50-3.99 for 1.5 ounces and you can buy a few </span><a href="http://www.veganstore.com/product/vega-one-shake-packets/all-vitamins/" style="text-align: center;">here</a><span style="text-align: center;"> or Central Market</span><span style="text-align: center;"> if you want to sample it the flavors. </span></li>
</ul>
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<div style="text-align: left;">
My mom also uses or has tried these protein powders:</div>
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</div>
<ul>
<li style="text-align: left;"><a href="http://www.amazon.com/Lifetime-Basics-Protein-Vanilla-18-52-Ounces/dp/B003O1TRZ6/ref=pd_bxgy_hpc_img_y/">Lifetime Life's Basics Plant Protein</a></li>
<li style="text-align: left;"><a href="http://www.amazon.com/Jay-Robb-Protein-Powder-Strawberry/dp/B00140UI48/ref=sr_1_3?s=hpc&ie=UTF8&qid=1360033016&sr=1-3&keywords=jay+robb+protein+powder/">Jay Robb's Whey Protein</a> - She has several flavors</li>
<li style="text-align: left;"><a href="http://www.amazon.com/Garden-Life-Organic-Protein-Grams/dp/B0031JK96C/ref=pd_sim_hpc_8/">Garden of Life: RAW</a> - the texture can be a little grainy.</li>
<li style="text-align: left;"><a href="http://www.amazon.com/Body-Fortress-Protein-Powder-Vanilla/dp/B001G8Y948/ref=sr_1_65?s=hpc&ie=UTF8&qid=1360033238&sr=1-65&keywords=chocolate+protein+powder/">Body Fortress Whey Protein Powder</a></li>
</ul>
<a href="http://www.flickr.com/photos/65627893@N06/8446883010/" title="Chocolate Berry Protein Shake {Vegan} by raylynntexas, on Flickr"><img alt="Chocolate Berry Protein Shake {Vegan}" src="https://farm9.staticflickr.com/8372/8446883010_ce3266a3a2_z.jpg" height="563" width="375"></a>
<br />
<br />
<b><span style="font-size: large;">Chocolate Berry Protein Shake {vegan}</span></b><br />
<i>created by Rayna of The Curious Country Cook</i><br />
Serves: 1<br />
<br />
1 banana, frozen<br />
1 1/2 cup dairy free milk -used vanilla almond milk<br />
1/2 cup blueberries, frozen<br />
1/2 cup strawberries, frozen*<br />
1 packet (1.5 oz) Chocolate Vega One Nutritional Shake Powder<br />
1/4 tsp cinnamon<br />
<br />
<div style="text-align: left;">
Cut the frozen banana into chunks before adding to a blender. </div>
<div style="text-align: left;">
Add the rest of the ingredients and blend on high until smooth.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u>Notes:</u><br />
-I've made this twice and the first time I used just blueberries, but I think I prefer using both strawberry and blueberries. I bet blackberries would be just as good in this too. </div>
<div style="text-align: left;">
-Depending on how thick or thin you prefer your shake you can add more liquid. </div>
<div style="text-align: left;">
-You can use a fresh banana and berries, you will just want to add ice to thicken up the shake and keep it cold. </div>
<div style="text-align: left;">
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Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com3tag:blogger.com,1999:blog-1089397315749636382.post-63787487377958996072013-01-28T12:45:00.001-06:002013-01-29T19:24:21.419-06:00Cinnamon Sugar Apple Cake<div style="text-align: center;">
<span style="text-align: start;">I have been wanting to publish some new recipes, but the weather here has been anything, but pretty. The days have been switching between 70 to the 40's, raining off and on, and the last few days have been extremely foggy which is not a good thing when needing natural light for photos. My mom actually bought me a inexpensive indoor lighting set, but I need to put stronger bulbs in and I haven't really put the time into experimenting with it lately. </span><br />
<div style="text-align: center;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu10QPXJCvn1jXegBcQ2EnkJD0fVAz_0ssnYDQM1qwhdUBT6QthhVfXmX87-wE1NXSidNisHgWou-W-D6BHbOr8cXfJTDesJhFOuI4Y61746DWiewItKlDyytkA0iX5oQhGJxp76Gk5GX/s1600/IMG_0558.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLu10QPXJCvn1jXegBcQ2EnkJD0fVAz_0ssnYDQM1qwhdUBT6QthhVfXmX87-wE1NXSidNisHgWou-W-D6BHbOr8cXfJTDesJhFOuI4Y61746DWiewItKlDyytkA0iX5oQhGJxp76Gk5GX/s1600/IMG_0558.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The fog makes everything look a little creepy.</td></tr>
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Last week my spring class started, but it wasn't until Thursday that I could actually do some work since the online site was having problems and both students and teachers were locked out for several hours. I've been spending most of my time printing and going over specific instructions for each class, compiling all of my due dates into my Iphone calender, and working on a few simple first assignments. Work has been going much better thankfully and I can also start taking my laptop to work on school during my lunch break or it I finish work projects early. Since the new system is up and running, I have been organizing and scanning customer information for my mom along with helping some other coworkers organize their paperwork and help with projects.</div>
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/65627893@N06/8420647527/" style="margin-left: auto; margin-right: auto;" title="cinnamon sugar apple cake collage -no recipe yet by raylynntexas, on Flickr"><img alt="cinnamon sugar apple cake collage -no recipe yet" src="http://farm9.staticflickr.com/8073/8420647527_506d382af0_c.jpg" /></a></td></tr>
<tr><td class="tr-caption"><span style="font-family: Times, Times New Roman, serif;">I used my Canon 430EX II Speedlite. </span></td></tr>
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<ul>
<li> Besides school I have started a <a href="http://pinterest.com/raylynnb/adopt-don-t-shop-animals-who-need-to-find-their-fo">new pinterest board</a> dedicated to show animals in shelters who need to find their forever home. I have been really had it in my heart for the last few months to go to the local shelters/pounds, photograph some of the animals who need good homes, and post their information online whether through pinterest or a new blog to maybe help find a good home for them instead and possibly save them from being put to sleep. </li>
<li>I've recently tried <a href="http://www.kindsnacks.com/kind-store/buy-kind-bars/kind-advantage-starter-kit.html/">KIND bars</a> which have been a great so I can have a healthy treat on the go or at work besides skipping meals. My favorite flavor so far is the Almond coconut bar though I have 6 other flavors I bought that I need to try. </li>
<li> I posted a pic on <a href="http://instagram.com/p/U1wZF7x1L2">instagram</a> of these adorable <a href="http://www.anthropologie.com/anthro/product/home-kitchen/25797796.jsp/">hedgehog measuring cups</a> I saw at Anthropology the other day and I may buy them next time I go. A few readers said they weren't completely accurate on the measurements, but I would just use them as a decoration in my room or to hold jewelry in my bathroom. </li>
</ul>
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<a href="http://www.flickr.com/photos/65627893@N06/8424781934/" title="Cinnamon Sugar Apple Cake 2 by raylynntexas, on Flickr"><img alt="Cinnamon Sugar Apple Cake 2" height="400" src="http://farm9.staticflickr.com/8054/8424781934_d9d6d60bbc_z.jpg" width="600" /></a>
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In all of the chaos of adding 4 class schedules into my icloud calender, I got my dates mixed up and thought I was suppose to bring breakfast for Church this past Sunday instead of the 3rd so I had bought a bottle of buttermilk from the store. I decided that since I had the buttermilk on hand and 12 small apples that I would try this recipe instead of the buttermilk muffins I was planning to try. Plus,the apple cinnamon combo is an overall favorite in this house. This recipe is <b>DELICIOUS!</b> The cake is moist from the buttermilk, loaded with tender apple pieces, and has a crunchy sugar topping. The only thing I would change is to reduce the sugar in the topping since it ended up being a little too sweet for me.<br />
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<a href="http://www.flickr.com/photos/65627893@N06/8423139009/" style="margin-left: 1em; margin-right: 1em;" title="Cinnamon Sugar Apple Cake by raylynntexas, on Flickr"><img alt="Cinnamon Sugar Apple Cake" height="400" src="http://farm9.staticflickr.com/8509/8423139009_b0966bb26f_z.jpg" width="600" /></a></div>
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One of the best things about making this cake is that your kitchen will be filled with the heavenly aroma of cinnamon sugar caramelizing while the cake is in the oven! </div>
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<b><span style="font-family: inherit; font-size: large;">Cinnamon Sugar Apple Cake</span></b></div>
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Adapted: <a href="http://pinchofyum.com/cinnamon-sugar-apple-cake/">Pinch of Yum</a></div>
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yields: 1- 9x13 pan</div>
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<u>Notes:</u>
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<ul>
<li>I used half dark and half light brown sugar since I ran out of the light.</li>
<li>I subbed in unsweetened applesauce for the oil.</li>
<li>I used 2 small gala apples. I kept the peel on, used a apple corer to cut them into 8 pieces before chopping them up into small, but not tiny chunks. </li>
<li>You could use white whole wheat flour instead of the all purpose to make it a little healthier. </li>
<li>If you don't have buttermilk, you can fill up a 1 cup measure with 1 tbsp white vinegar or fresh lemon juice, pour the milk until it fills the measuring cup, and let it sit for 5 minutes before using. </li>
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<b>Cake:</b> </div>
<div>
1 1/2 cup brown sugar</div>
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1/3 cup applesauce or oil</div>
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1 large egg</div>
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1 cup buttermilk </div>
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1 tsp baking soda</div>
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1 tsp vanilla extract</div>
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2 1/2 cups all purpose flour</div>
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1 1/2 cups chopped apples</div>
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<b>Topping: </b>*The topping ended up being too sweet for my taste so next time I'll just try 1/4 cup sugar instead</div>
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1 tbsp butter, softened</div>
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1/2 cup white sugar*</div>
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1 tsp cinnamon</div>
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1. Preheat oven to 325 F and grease a 9x13 baking pan. </div>
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2. In a large bowl, stir the brown sugar, oil, egg, buttermilk, baking soda, and vanilla until smooth. </div>
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3. Sift in the flour and stir until no streaks remain before folding in the apples. </div>
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4. In a small bowl, combine everything for the topping until you have a nice crumbly mixture. </div>
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5. Pour the batter into the pan before evenly sprinkling the topping on.</div>
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6. Bake for 45 minutes. </div>
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<a href="http://www.erecipe.com/recipe/cinnamon-sugar-apple-cake-3557" target="_blank"><img alt="Nutritional Widget Image" src="http://www.erecipe.com/niWidget/niWidgetImg.php?widgetRecipeId=3557&font_color=000000&bkg_color=ffffff" /></a></div>
<a href="http://www.erecipe.com/"><span style="color: #444444; font-size: x-small;">Powered by eRecipe.com</span></a>Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com1tag:blogger.com,1999:blog-1089397315749636382.post-12476446147036677852013-01-15T14:59:00.002-06:002013-01-26T22:13:08.112-06:00It's Snowing Again + Chocolate Cream Cheese Cupcakes<div style="text-align: center;">
I passed my Wintermester class with a B!</div>
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<a href="http://www.flickr.com/photos/65627893@N06/8383794539/" title="choc cream cheese cupcake collage by raylynntexas, on Flickr"><img alt="choc cream cheese cupcake collage" height="477" src="http://farm9.staticflickr.com/8216/8383794539_e61c304ce8_z.jpg" width="640" /></a>
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I decided to work most of the days this week before my Spring classes start next Tuesday. I got a message from my mom saying that if I decided to bake something and bring it to work that her coworkers would happily dispose of them. </div>
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<b>hint taken.</b></div>
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The only rule was whatever I made could not contain nuts of any kind since a few people were allergic. Plus the dessert had to travel well and didn't need refrigeration since the fridge at work is always packed full.<br />
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I never realized how many dessert recipes that I've bookmarked to try that also contain nuts {about 80%}so I had to do a little searching. I decided that I would make a <i>regular</i> dessert meaning it would most likely contain grains, white sugar, dairy; basically the desserts I generally try to stay away from. </div>
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It seems that everyone at work knows about my love for baking and willingness to provide desserts...</div>
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Jon {the boss} loved my <a href="http://curiouscountrycook.blogspot.com/2012/12/dark-chocolate-gluten-free-brownies.html">GF dark chocolate brownies</a> that I made with coconut oil.</div>
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<a href="http://www.flickr.com/photos/65627893@N06/8267779438/" title="Dark Chocolate GF Brownies by raylynntexas, on Flickr"><img alt="Dark Chocolate GF Brownies" height="333" src="http://farm9.staticflickr.com/8074/8267779438_c5e2cf19bd.jpg" width="500" /></a>
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I made these <a href="http://curiouscountrycook.blogspot.com/2012/03/cadbury-blondies.html">Cadbury Egg Blondies</a> at least 4 or 5 times for everyone since I posted the recipe. </div>
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A classic like these <a href="http://curiouscountrycook.blogspot.com/2011/12/chocolate-chip-cookies.html">puffy chocolate chip cookies</a> are always a hit. </div>
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The <a href="http://curiouscountrycook.blogspot.com/2012/12/toffee-blondies-desserts-in-jars.html/">Toffee Chocolate Chip Blondies</a> were also happily eaten when I made an extra pan . </div>
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After <a href="http://instagram.com/p/Uewnv-R1Ow">work</a> Monday night, my mom and I made a quick trip to Whole Food's where we picked up a carton of milk for my dad, some <a href="http://instagram.com/p/UfNSZvR1Na">vegan cake slices</a> for me and a big container of their Mexican chicken soup which I love. This morning we woke up to discover that <a href="http://instagram.com/p/UgZgJ8x1KC">it was snowing</a> once again in our part of Texas which no one expected. My mom and I stayed home from work because like on Christmas, we got the worst of it compared to the other towns so today was a lazy day.<br />
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<a href="http://www.flickr.com/photos/65627893@N06/8383794323/" title="chocolate cream cheese cupcakes by raylynntexas, on Flickr"><img alt="chocolate cream cheese cupcakes" height="420" src="http://farm9.staticflickr.com/8052/8383794323_aabd67afe6_z.jpg" width="600" /></a>
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I had to make the cupcakes in batches since I only had 1 cupcake pan. You will want to distribute the cream cheese a little better than I did since I added a little too much to the first batch and ran out for the second, but they all tasted good. Next time I might try using *tofutti's better than cream cheese {it's dairy free} so I can eat more than one cupcake and not having to worry about it upsetting my stomach.<br />
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<b><span style="font-size: large;">Chocolate Cream Cheese Cupcakes</span></b></div>
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Adapted: <a href="http://www.tablefortwoblog.com/2012/01/31/chocolate-cream-cheese-cupcakes">Table for Two</a></div>
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yields: 2 dozen cupcakes</div>
<u>Notes:</u><br />
-I cut the sugar down to 1 1/2 cups, the salt content to 1/2 tsp, and used unsweetened applesauce instead of the oil.<br />
-I baked the cupcakes for only 20 minutes.<br />
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<u><b>Cream Cheese Filling:</b></u><br />
8 oz cream cheese, softened*<br />
1/3 cup granulated sugar<br />
1 egg, room temperature<br />
pinch of salt<br />
1/4 tsp vanilla extract<br />
1 cup mini or regular chocolate chips<br />
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<b style="text-decoration: underline;">Cupcakes: </b>dairy & egg free<br />
3 cups all purpose flour<br />
2 cups sugar {I used 1 1/2 cup}<br />
2/3 cup cocoa powder<br />
2 tsp baking soda<br />
1/2 tsp salt<br />
2 cups water<br />
2/3 cup oil or <i>unsweetened</i> applesauce<br />
2 Tbsp white vinegar<br />
2 tsp vanilla extract<br />
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1. Preheat oven to 350F. Line 2 muffin/cupcake pans with liners or spray with non-stick spray.<br />
2. In a bowl, mix everything for the filling except the chocolate chips until smooth and fluffy. Fold in the chocolate chips. Set aside.<br />
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until blended.<br />
4. Using a wooden spoon, stir in the water, oil/applesauce, vinegar, and vanilla into the dry mixture until no streaks of flour are visible.<br />
5. Fill muffin cups 2/3 full of batter then add 1 tablespoon of the filling in the center. Bake for 20-25 minutes or until a toothpick that's inserted comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.<br />
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You can either store the cupcakes in an air-tight container at room temperature or in the fridge. </div>
Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com3tag:blogger.com,1999:blog-1089397315749636382.post-67849134965994785602013-01-06T14:13:00.000-06:002013-01-29T19:29:42.364-06:00Blackened Chicken & Lime Quinoa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rDlawVJQSnwZFQNttDGLApf8HtVZM9TYugWlw8usYgRtp9BwiRsV0QomXG5tOZp1x8m5Bc0hAdbCylav1Sbq7dLVOeaWQvtzUqmn7FzPleLx2jhWC-V4oZo3LXrXnLf2T41VxbszFQYZ/s1600/IMG_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5rDlawVJQSnwZFQNttDGLApf8HtVZM9TYugWlw8usYgRtp9BwiRsV0QomXG5tOZp1x8m5Bc0hAdbCylav1Sbq7dLVOeaWQvtzUqmn7FzPleLx2jhWC-V4oZo3LXrXnLf2T41VxbszFQYZ/s1600/IMG_0311.JPG" /></a></div>
My life has been pretty much focused around studying and exams for the past few <strike>days</strike> weeks which is why I haven't posted anything in <strike>9 days</strike> a while. I have been making good grades on my exams and projects so my mom took me shopping to <a href="http://www.cavenders.com/">Cavender's</a> where I got 2 new pairs of boots and 2 belts which brings my total of cowboy boots I own to 5 pairs. I still have to take my final exam, complete my final project, and send in my extra credit all before the 10th before I'm officially finished with this class.<br />
I originally though I would have about a 2 week break between finishing my wintermester and starting my spring classes, but just noticed that it is actually only have 8 days. In those 8 days, I am planning on spending one day with my grandma since I've been putting off due to classes, trying to finish some of my crochet and knitting projects that have been almost forgotten, and to make & photograph a few recipes to have saved up for later.<br />
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<i>This dish that proves healthy food can be <b>delicious</b> and fast to prepare!! </i></div>
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<i>This is my new favorite dish. </i></div>
<u>Original Post I wrote a few months back:</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_FJRi6q83RFqE4PoJ6ukFVaW6_Bc8toEjIyZVpnHjpeWG2kuxngvUTsGbHp5wg0NOrq3CPOdHWLUnfPLNK8Jl_nYUwD20Aocasu7ROdj1rLqx59j-bKIp-jJgn6SEF9jAju7hAC6yoae/s1600/IMG_9221rlb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_FJRi6q83RFqE4PoJ6ukFVaW6_Bc8toEjIyZVpnHjpeWG2kuxngvUTsGbHp5wg0NOrq3CPOdHWLUnfPLNK8Jl_nYUwD20Aocasu7ROdj1rLqx59j-bKIp-jJgn6SEF9jAju7hAC6yoae/s1600/IMG_9221rlb.jpg" /></a></div>
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A few months ago, I made this <a href="http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa" target="_blank">blackened chicken and lime quinoa</a> from <a href="http://www.sarcasticcooking.com/" target="_blank">Sarcastic Cooking</a>. This recipe is extremely simple, can be made in less than 30 minutes, and is a good way to zest up the chicken in your fridge. If you do halve the recipe like I did, there will still be enough quinoa for 2 people depending on how hungry you are. I like some heat in my food and when I tasted the chicken it was delicious, but didn't really have much heat so next time I may keep the original amount of cayenne even if I do halve the recipe. For the quinoa, I seasoned it to fit my taste with cilantro, vegetable stock, lime juice,and lime & orange zest.<br />
She said if the chicken was too spicy, that you can top it with an avocado sauce which I think sounds delicious and will make sure we have avocados next time I make this. <br />
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<u>Updated Post (1/6/13):</u><br />
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<a href="http://www.flickr.com/photos/65627893@N06/8354045423/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="Blackened Chicken/Lime Quinoa/Avocado Sauce by raylynntexas, on Flickr"><img alt="Blackened Chicken/Lime Quinoa/Avocado Sauce" height="400" src="http://farm9.staticflickr.com/8086/8354045423_1b02dcbf1a_z.jpg" width="600" /></a></div>
This time when I made this dish I has avocados on hand, but no cilantro so I seasoned the quinoa with water+roasted vegetable concentrate paste {instead of chicken stock},onion powder, lime zest & juice,and pepper. Another difference is that I added a little water to the chicken pan so the chicken didn't dry out and/or burn which reduced to a thick, concentrated sauce. After I sliced the chicken I added it back to the pan to soak up some of the reduced sauce which turned it an <span style="background-color: orange;">orange</span>-ish color. You don't have to do this step, but I did and it adds a little extra flavor to the chicken.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTwLUTNu_ayINuyP4udxoImjOaOKKTSSsvS7RRxMc2OJdnYkXnovSg_X2ymrNHxUXqFwUuNx-BpUyZMAX5ZMrW980Pz3UhJjzykq5moIgciftoE647ezFzGrlBvKjWSSFjqFCTGq8W6t2/s1600/college.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVTwLUTNu_ayINuyP4udxoImjOaOKKTSSsvS7RRxMc2OJdnYkXnovSg_X2ymrNHxUXqFwUuNx-BpUyZMAX5ZMrW980Pz3UhJjzykq5moIgciftoE647ezFzGrlBvKjWSSFjqFCTGq8W6t2/s1600/college.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made my mom some after I made mine and I thought I would take some step by step pictures of making the pan sauce.</td></tr>
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<b><span style="font-size: large;">Blackened Chicken & Lime Quinoa</span></b></div>
<div style="text-align: center;">
adapted: <a href="http://www.sarcasticcooking.com/2012/03/15/blackened-chicken-and-cilantro-lime-quinoa">Sarcastic Cooking</a></div>
<div style="text-align: center;">
serves: 2-4</div>
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<span style="font-family: inherit; line-height: inherit;">2 Boneless, Skinless Chicken breasts</span><br />
<span style="font-family: inherit; line-height: inherit;">½ tsp paprika {we only had sweet paprika, but smoked might be better}</span><br />
<span style="font-family: inherit; line-height: inherit;">¼ tsp salt</span><br />
<span style="font-family: inherit; line-height: inherit;">¼ tsp pepper</span><br />
<span style="font-family: inherit; line-height: inherit;">¼ tsp cayenne</span><br />
<span style="font-family: inherit; line-height: inherit;">¼ tsp onion powder</span><br />
<span style="font-family: inherit; line-height: inherit;">¼ tsp cumin</span><br />
<span style="font-family: inherit; line-height: inherit;">1/2 Tbsp vegetable oil</span><br />
<span style="line-height: inherit;"><span style="font-family: inherit;">2 cups low sodium chicken (or vegetable) stock</span></span><br />
<span style="font-family: inherit; line-height: inherit;">1 cup dry quinoa {when cooked this amount will feed about 4: I usually 1/2 it}</span><br />
<span style="font-family: inherit; line-height: inherit;">zest & juice of 1 lime</span><br />
<span style="font-family: inherit; line-height: inherit;">salt and pepper</span><br />
<span style="font-family: inherit;"><span style="line-height: inherit;">2 </span>Tbsp<span style="line-height: inherit;"> cilantro, chopped</span></span><br />
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<span style="font-family: inherit;">1. Combine and mix all the dry seasonings in a small bowl. Coat the entire chicken breast with the spice mixture.{You can do this step ahead of time and let the chicken marinade in the spice mixture in the fridge.}</span><br />
<span style="font-family: inherit;">2. Add the oil to a skillet and heat over medium/high heat for a few minutes . Add the chicken breasts to the pan. Cook for seven minutes on each side covered with a lid or foil. *If the heat is too high & you don't want the chicken to dry out, you can add a little water or extra stock into the pan when the chicken is cooking.*</span><br />
<span style="font-family: inherit;">3. Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for 10-15 minutes with the lid on, until all of the liquid has absorbed. </span><br />
<span style="font-family: inherit;">4. After the chicken breasts have cooked all the way through, remove them from the pan and let rest for 5 minutes.</span><br />
<span style="font-family: inherit;">5. Add the warm quinoa to a medium bowl with the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.</span><br />
<span style="font-family: inherit;">6. If you made a pan sauce with water you can coat the chicken in it before serving it on top of the quinoa.</span><br />
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<span style="font-family: inherit;"><b>Avocado Sauce:</b> You can made an avocado sauce to serve on top by mixing an avocado with some (maybe 2 Tbsp) yogurt or sour cream, lime juice and pepper in a food processor. </span></div>
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<a href="http://www.erecipe.com/recipe/blackened-chicken-amp-lime-quinoa-3558" target="_blank"><img alt="Nutritional Widget Image" src="http://www.erecipe.com/niWidget/niWidgetImg.php?widgetRecipeId=3558&font_color=000000&bkg_color=ffffff" /></a></div>
<span style="font-size: x-small;"> <a href="http://www.erecipe.com/">Powered by eRecipe.com</a></span>Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-62891920721705687892012-12-28T11:17:00.000-06:002012-12-28T14:17:33.751-06:00White & Dark Chocolate Cherry Cookies<div style="text-align: center;">
This is what Christmas day looked like in our part of Texas. </div>
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If we ever do get snow in our town it normally doesn't stick so it's not really snow, but this year we got at least 4-6 inches of the white stuff. Before I got sick I used to love the snow, but the freezing temperatures are too much for me now so I only got a handful of pictures. Our goats {Annabelle & Princess} who have been sporting their thick winter coats looked like little cotton balls because <a href="http://instagram.com/p/TyoX1WR1Lv"><span style="color: #990000;">they are so fluffy</span></a>!! Nala, our huge potbelly pig hasn't come out of her house since the temperatures have dropped and I doubt we'll see her until New Years. </div>
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<a href="http://www.flickr.com/photos/65627893@N06/8318758988/" title="White Christmas by raylynntexas, on Flickr"><img alt="White Christmas" height="479" src="http://farm9.staticflickr.com/8353/8318758988_87faaf957e_z.jpg" width="640" /></a>
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Christmas was a simple celebration this year. Our family really isn't one to go all out for the holidays like the families you see in the Christmas movies, but it suits us. I ended up getting a <a href="http://www.amazon.com/Canon-Speedlite-II-Digital-Cameras/dp/B001CCAISE/" target="_blank">flash</a> for my camera, many White Barn <a href="http://www.bathandbodyworks.com/product/index.jsp?productId=13103896" target="_blank">Nutmeg and Spice</a> candles & wallflowers from Bath & Body Works which smell AMAZING, and a new laptop which I was going to buy myself, but my mom got it for me. I've decided that I might keep my old laptop for my photography and use my new one mainly for school. </div>
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Speaking of school, I almost had a panic attack because my first grade was almost a ZERO instead of an 80. Because it's an online wintermester computer class you have to download and work on several documents at once in order to get your final result. Well, we also have to name out files a certain way so the teacher knows what class you are in and I wasn't paying that much attention to what file I was opening and ended up sending him one of the blanket downloads instead of my 7 page finished product {both have to same name, but are in different folders}. I soon realized my mistake and sent him the right document which he was kind enough to not deduct points from since it was late because this was our first major project. My grade was a 73 which is much, much better than a 0 and I know now which folder I keep my final projects in.<br />
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<b>Lesson learned.</b> </div>
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About a week ago I decided that I wanted to bake something with dried cherries since we have a huge bag that we got from Costco's. I found a recipe from <a href="http://sallysbakingaddiction.com/" target="_blank">Sally's Baking Addiction</a> for white chocolate cranberry cookies which I thought would be a good base for these cookies. Since I'm not a big fan of white chocolate because of its sweetness I decided to use half dark and white chocolate chips. I used a small cookie scoop to measure out the cookies and my cookies ended up looking much different from Sally's<a href="http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/" target="_blank"> flatter/rounder cookies</a>, but they tasted really good. They ended up looking like my <a href="http://curiouscountrycook.blogspot.com/2011/12/chocolate-chip-cookies.html/" rel="" target="_blank">chocolate chip cookies</a> which also uses cornstarch so the result is a small cloud-like cookie. My dad who I was expecting to not be a big fan of the cookies really liked them and when I told my mom what was in the cookie she was surprised that it all fit into a tiny cookie. </div>
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<a href="http://www.flickr.com/photos/65627893@N06/8319364636/" title="White & Dark Chocolate Cherry Cookies by raylynntexas, on Flickr"><img alt="White & Dark Chocolate Cherry Cookies" height="400" src="http://farm9.staticflickr.com/8360/8319364636_21606b7b1c_z.jpg" width="600" /></a>
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The dried cherries gives the cookies a tartness which goes well the the sweetness of the white chocolate and the richness from the dark chocolate. Again like my chocolate chip cookies, these cookies don't get much color and will look to be slightly under cooked when you pull them from the oven, but they are fully cooked.</div>
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<b><span style="font-size: large;">White & Dark Chocolate Cherry Cookies</span></b></div>
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Based off of <a href="http://sallysbakingaddiction.com/2012/11/22/soft-baked-white-chocolate-chip-cranberry-cookies/">this</a> recipe from Sally's Baking Addiction. </div>
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2 1/2 dozen</div>
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3/4 cup (1 1/2 sticks) butter, room temperature<br />
3/4 cup brown sugar, packed<br />
1/4 cup sugar<br />
1 large egg, room temperature<br />
2 tsp vanilla extract<br />
2 cups all purpose flour<br />
2 tsp cornstarch<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
3/4 cup dried cherries {or dried cranberries}<br />
1/3 cup white chocolate chips<br />
1/3 cup dark chocolate chunks<br />
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1. In a large bowl cream the butter and sugars together until fluffy. Stir in the egg and vanilla.<br />
2. Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Slowly add the dry ingredients into the wet in batches, until everything is incorporated. Stir in the dried cherries, white, and dark chocolate chips.<br />
3. Chill for at least 30 minutes or overnight in the fridge.<br />
4. Preheat oven to 350F & line a baking sheet with parchment. Using a small cookie scoop (1 1/2 Tbsp) measure out the dough with an inch of space between each cookie.<br />
5. Bake for 8-9 minutes, or until the tops are still pale and the edges are slightly golden. *They won't have much color, but don't cook them longer than 9 minutes. Let the cookies cool on the pan for 3 minutes before transferring to a cooling rack.<br />
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Store in an air-tight container.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-53378554391185712652012-12-20T15:10:00.001-06:002012-12-21T15:22:37.818-06:00Giveaway Winner & Sugar 'n Spice Candied Nuts<div style="text-align: center;">
Congratulations to Kylie Carlson for being the winner for 1 Qrt. of Tropical Tradition's Virgin Coconut oil.<br />
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<b>Warning: </b>If you share these with friends & family, you will be asked to bring a batch every time you have a dinner or party. </div>
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<a href="http://www.flickr.com/photos/65627893@N06/8292505020/" title="Sugar & Spice Candied Nuts by raylynntexas, on Flickr"><img alt="Sugar & Spice Candied Nuts" height="400" src="http://farm9.staticflickr.com/8212/8292505020_4651fdb5cd_z.jpg" width="600" /></a>
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These nuts are so addicting and everyone loves them which is why I was asked to make a double batch for Christmas!</div>
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<b><span style="font-size: large;">Sugar & Spice Candied Nuts</span></b></div>
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Adapted: <a href="http://smittenkitchen.com/blog/2008/12/sugar-and-spice-candied-nuts/">Smitten Kitchen</a> </div>
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1 lb nuts {I used pecans & walnuts}<br />
1/3 cup brown sugar<br />
2/3 cup sugar<br />
1 tsp cinnamon<br />
1/2 tsp salt<br />
big pinch of ground cloves*<br />
1 egg white<br />
1 tbsp water<br />
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Notes:<br />
-Use whatever type or blend of nuts that you prefer.<br />
*For the spice, you can use 1/4 tsp hot paprika or a big pinch of cayenne pepper. I just thought that the cloves would give a nice bite and have the same flavor theme as the other holiday foods.<br />
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1. Preheat oven to 300F. Line 2 baking sheets with parchment paper.<br />
2. In a medium bowl, whisk the sugars, cinnamon, salt, and cloves until no lumps are visible; set aside. In a large bowl, whisk the egg white and water until frothy, but not stiff before stirring in the nuts to evenly coat.<br />
3. Slowly pour the sugar mix into the large bowl with nuts and stir until evenly coated. Pour onto prepared pans in an even layer.<br />
4. Bake for 30 minutes, stirring the nuts every 10 minutes. Cool completely before breaking up any large sections of nuts. Store in an air-tight container.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-17811261240614087082012-12-17T19:54:00.000-06:002012-12-17T19:54:30.219-06:00Toffee Blondies {Desserts in Jars}<div style="text-align: center;">
Today I started my first college class! My other classes are for the Spring, but my computer class somehow got switched to be a wintermester class {which is <i>only</i> 4 weeks long instead of average 12-16 weeks} so I'm going to be busy studying for the next month.</div>
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I also set up a tumblr blog {<a href="http://curiouscountrycook.tumblr.com/">curiouscountrycook.tumblr </a>} this weekend. My tumblr blog is just another place where I can share my food posts, recipes from other blogs, and food styling tips. It's basically the tumblr version of my pinterest <a href="http://pinterest.com/raylynnb/food-styling-ideas-props/">food boards</a>. </div>
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<tr><td style="text-align: center;"><a href="http://www.flickr.com/photos/65627893@N06/8281993111/" style="margin-left: auto; margin-right: auto;" title="Dessert in Jars: Toffee {Chocolate Chip} Blondies by raylynntexas, on Flickr"><img alt="Dessert in Jars: Toffee {Chocolate Chip} Blondies" height="500" src="http://farm9.staticflickr.com/8216/8281993111_2aa7157f5a.jpg" width="333" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used regular chocolate chips since we didn't have any mini's.<br /></td></tr>
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<a href="http://www.flickr.com/photos/65627893@N06/8281993251/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="Toffee Chocolate Chip Blondies by raylynntexas, on Flickr"></a></div>
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I'm actually not a fan of toffee, but these blondies were really good. My dad hates toffee, but he ate 4 pieces without realizing that he was also eating the crunchy candy. The good thing about this recipe is that you could just make the batter and use whatever type of add-in's you {or the person you might give a jar to} prefer instead of the toffee and nuts. Or if you are a huge toffee fan {like my mom}, you can skip the nuts and double the amount of candy. .</div>
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For example if I made a jar for my dad I would skip the toffee, double the chocolate, and add some peanut butter chips (or Reese's peanut butter cups).</div>
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<a href="http://www.flickr.com/photos/65627893@N06/8281993251/" style="margin-left: 1em; margin-right: 1em; text-align: center;" title="Toffee Chocolate Chip Blondies by raylynntexas, on Flickr"><img alt="Toffee Chocolate Chip Blondies" src="http://farm9.staticflickr.com/8360/8281993251_19d8bc46c1.jpg" /></a></div>
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And for myself I would use dark chocolate,toasted pecans, and shredded sweetened coconut.</div>
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But that is a recipe for another time. </div>
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Can you believe Christmas is next Tuesday?! These past few months have gone by so fast it's hard to believe 2013 is just around the corner. </div>
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Speaking of Christmas <a href="http://instagram.com/p/TTy1IWR1AV/">look</a> at what I found at Walmart this weekend. </div>
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<b><span style="font-size: x-large;">Toffee Blondies</span></b> {Desserts in Jars}</div>
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Recipe: <a href="http://bakedbree.com/toffee-blondies-week-4-of-12-weeks-of-cookies#axzz1M6dfu9by">Baked Bree</a></div>
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<u>For the Jar:</u><br />
1 cup brown sugar<br />
1/2 cup chocolate chips<br />
1 cup flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3/4 cup pecans or walnuts, chopped<br />
1/2 cup Health Chips<br />
1 Quart Mason Jar<br />
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<u>To make the Toffee Blondies:</u><br />
-the contents of the jar<br />
1/4 (1/2 stick) cup butter, melted<br />
2 large eggs<br />
1 tsp vanilla extract<br />
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Instructions:<br />
1. Layer the brown sugar, chocolate chips, flour, baking powder, salt, nuts, health chips in the jar. It's easier if you use a 1/4 cup measure or a canning funnel. You want this to look pretty since they will be gifts.<br />
2. Attach a card to the jar with instructions on how to prepare the blondies. <br />
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<u>To make the Toffee Blondies:</u><br />
1.Melt the butter in a medium bowl. Whisk in the eggs and vanilla.<br />
2. Pour in the contents of the jar and stir until everything is incorporated.<br />
3.Pour the batter in an 8x8x2 pan lined with parchment or sprayed with cooking spray. Bake in a preheated 350F oven for 25-30 minutes or until a toothpick is inserted and comes out clean.<br />
<br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-89341882962782341842012-12-12T13:08:00.000-06:002013-01-10T10:53:14.294-06:00Dark Chocolate Gluten Free Brownies<div style="text-align: center;">
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Brownies are basically the only dessert that everyone in my entire family agrees on {but there's a debate on if they should have nuts or not} so I tend to try and post a lot of different brownie recipes. I'd actually bookmarked this recipe a few months ago and figured that since I am hosting a <a href="http://curiouscountrycook.blogspot.com/2012/12/tropical-traditions-coconut-oil-review.html">giveaway for coconut oil</a> it would the perfect time to make and share this recipe. </div>
<a href="http://www.flickr.com/photos/65627893@N06/8267779438/" title="Dark Chocolate GF Brownies by raylynntexas, on Flickr"><img alt="Dark Chocolate GF Brownies" height="333" src="http://farm9.staticflickr.com/8074/8267779438_c5e2cf19bd.jpg" width="500" /></a>
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These brownies have a rich chocolate base and the coconut oil gives them a light coconut[y]-vanilla tone that gets a little stronger as the brownies age. I used Tropical Traditions Virgin Coconut Oil which has a milder flavor compared to other brands that I have tried. The ingredients for these brownies can be mixed together and ready for the oven in about 5 minutes which is another reason to love this recipe.<br />
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Plus, they taste really really good :)</div>
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If you wanted to make these Christmas-themed brownies you could add a little mint extract or chocolate mint candies into the batter. </div>
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And you can warm up a piece, top it with ice cream {dairy free for me} & have yourself a brownie sundae. </div>
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<a href="http://www.flickr.com/photos/65627893@N06/8261177563/" title="Product Review & Giveaway: Tropical Tradition's Virgin Coconut Oil by raylynntexas, on Flickr"><img alt="Product Review & Giveaway: Tropical Tradition's Virgin Coconut Oil" height="398" src="http://farm9.staticflickr.com/8485/8261177563_4109489f9e.jpg" width="398" /></a></div>
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<span style="text-align: start;">I plan on posting a few DIY recipes using the coconut oil {like peppermint body scrub} soon along with some recipes that are more holiday themed soon. I want to make a few "Gifts in jars" items to give to friends and family this holiday like cherry white chocolate cookies & a loaded blondie recipe because who wouldn't love getting a personalized dessert jar where all they have to do is mix the contents in a bowl with some eggs and end up enjoying a warm, delicious dessert. </span><br />
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<span style="text-align: start;">I know I personally would enjoy a homemade gift better than getting a gift I may never use <i>unless</i> that gift were a new camera lens, really good quality yarn, or a lot of yankee candles because I would accept those in a heartbeat. </span></div>
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P.S. Click <a href="http://curiouscountrycook.blogspot.com/2012/12/tropical-traditions-coconut-oil-review.html">here</a> to enter in a giveaway to win a <b>free </b>32 oz<b> </b>jar of Tropical Traditions Virgin Coconut Oil!<br />
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<b><span style="font-size: large;">Dark Chocolate Gluten Free Brownies</span></b></div>
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Adapted: <a href="http://glutenfreegoddess.blogspot.ca/2006/01/dark-chocolate-brownies.html">Gluten Free Goddess</a></div>
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5 ounces good quality 60-70% cocoa dark chocolate<br />
1/2 cup coconut oil, at room temp so it's softer<br />
1 cup light brown sugar, loosely packed<br />
1/2 cup almond meal/flour<br />
1/4 cup sorghum flour or brown rice flour*<br />
1/2 tsp salt<br />
1/4 tsp baking soda<br />
2 large eggs, room temperature<br />
1 tbsp bourbon vanilla<br />
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Extras: Optional<br />
1/2 cup chopped nuts<br />
shredded coconut<br />
dark or bittersweet chocolate chips for topping<br />
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<u>>Notes:</u><br />
*I used brown rice flour instead of sorghum flour because it's what I could find.<br />
**If you wanted to make these brownies extra rich and chocolatey you could add in 1/4-1/3 cup cocoa powder or chocolate chips into the batter, but they are delicious without it.<br />
-Next time I might lower the sugar content a bit {and/or sub in coconut palm sugar}and maybe add in some shredded coconut.<br />
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1. Preheat the oven to 350F. Line a 8x8 square pan with parchment paper or grease with coconut oil.<br />
2. Melt the chocolate and coconut oil in a saucepan over low heat or in the microwave until the chocolate is melted. Set aside to cool slightly.<br />
3. In a mixing bowl, whisk together the brown sugar, almond meal, sorghum flour (or substitute), salt,and baking soda until combined. Slowly add in the eggs, vanilla extract, and the cooled chocolate mixture and stir until mixed. <i>The batter will look to thin at first, but it will thicken slightly when stirred</i>. Add in the nuts, if using.<br />
4. Pour the batter into the prepared pan before topping with chocolate chips. Bake for 30-35 minutes, or until the brownies are set. <i>The top may crack which is normal.</i><br />
5. Cool completely on a wire rack. You can chill the brownies in the fridge for 1 hour before serving or eat at room temperature, though they may fall apart a bit.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-43208424341596137072012-12-10T13:11:00.000-06:002012-12-20T15:22:38.912-06:00Tropical Traditions Coconut Oil Review & Giveaway :CLOSED <div style="text-align: center;">
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<b>Congratulations to Kylie Carlson for being the winner for 1 Qrt. of Tropical Tradition's Virgin Coconut oil.</b><br />
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As promised, I have a great review and giveaway to share with y'all today :)</div>
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Coconut oil is a great product because it's so versatile and that is why some many people love it! You can use it as a healthier oil to cook with, bake with it, add it to smoothies, make homemade beauty products, and it's a great natural moisturizer {especially in the winter to avoid dry skin}. Tropical Tradition's Gold Label Virgin Coconut Oil has a milder coconut flavor than other brands I have tried which is great especially if you are new to using coconut oil. I've used coconut oil to make several DIY body scrubs like this refreshing <a href="http://curiouscountrycook.blogspot.com/2012/06/coconut-lime-sugar-scrub-diy.html">coconut lime scrub</a> {which make great holiday gifts}, desserts like vegan chocolate coconut fudge and this <a href="http://curiouscountrycook.blogspot.com/2012/10/healthy-chocolate-chip-oatmeal-cookie.html">healthy chocolate chip oatmeal cookie dough</a>.<br />
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One of the first things I made when I received my jar of coconut oil was a pan of <span style="font-family: inherit;"><b>gluten free dark chocolate brownies</b></span> which were DELICIOUS! I'll share the recipe in a few days and then try to stick with more holiday themed treats and DIY activities. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOnCHyEq3d5XuNJ_C4ctypHJTW3h-_giX9Y0rosyaNgRtSjt5ccfrnTFygPe0rNqETj7lOImob0smUoHwf3KvuiffSiA9nASDZB0K3p4b4bLZg9595yKIitTXkOgeiBCKWL6YE1_Y4R_I/s1600/intsagram1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKOnCHyEq3d5XuNJ_C4ctypHJTW3h-_giX9Y0rosyaNgRtSjt5ccfrnTFygPe0rNqETj7lOImob0smUoHwf3KvuiffSiA9nASDZB0K3p4b4bLZg9595yKIitTXkOgeiBCKWL6YE1_Y4R_I/s320/intsagram1.jpg" width="320" /></a></div>
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Win 1 quart of Gold Label <a href="http://www.tropicaltraditions.com/virgin_coconut_oil.htm" target="_blank">Virgin Coconut Oil</a>!<br />
<img alt="Gold Label Virgin Coconut Oil - 32 oz." class="aligncenter size-full wp-image-3810" src="http://www.tropicaltraditions.com/images/gold_label_virgin_coconut_oil_32oz.jpg" title="Gold Label Virgin Coconut Oil - 32 oz." /></div>
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Tropical Traditions is America’s source for <a href="http://www.tropicaltraditions.com/" target="_blank">coconut oil</a>. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: <a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">What is Virgin Coconut Oil</a>?<br />
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<a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">You can also watch the video they produced about Gold Label Virgin Coconut Oil:<iframe allowfullscreen="allowfullscreen" frameborder="0" height="315" src="http://www.youtube.com/embed/4h6eycjf29M" width="420"></iframe></a></div>
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<a href="http://www.tropicaltraditions.com/what_is_virgin_coconut_oil.htm" target="_blank">Tropical Traditions also carries other varieties of affordable high quality </a><a href="http://www.tropicaltraditions.com/">coconut oil</a>. Visit their website to check on current sales, to learn about the many <a href="http://www.tropicaltraditions.com/how-to-use-coconut-oil.htm" target="_blank">uses of coconut oil</a>, and to read about all the advantages of <a href="http://www.tropicaltraditions.com/buy-coconut-oil.htm" target="_blank">buying coconut oil online</a>.Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the <a href="http://coconutoil.com/" target="_blank">health benefits of coconut oil</a>.
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<span style="background-color: white;"><span style="background-color: transparent;"><b style="font-family: inherit;"><span style="font-size: large;">How to win a free bottle of coconut oil!</span></b><span style="font-family: inherit;"> </span></span></span><br />
<i>The giveaway is open to U.S & Canada residents.</i></div>
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<span style="background-color: white;"><span style="background-color: transparent;"><span style="font-family: inherit;">I've provided several ways to enter to win, but make sure to <u>leave a </u></span><u>separate</u><u style="font-family: inherit;"> comment for each entry</u><span style="font-family: inherit;"> so it gets counted. *If you are commenting as </span>anonymous<span style="font-family: inherit;"> please leave an email address so I could easily contact you if you are the lucky winner. </span></span></span></div>
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<span style="font-family: inherit;">1. T</span><span style="background-color: white; font-family: inherit;">he <u><b>mandatory</b></u> entry is to subscribe to Tropical Traditions Sales Newsletter</span><span style="background-color: white;"> <a href="http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm" style="font-family: inherit; font-weight: bold;"><span style="color: #660000;">here</span></a><span style="color: #454545; font-family: inherit; font-weight: bold;"> </span><span style="font-family: inherit;">where they will email you about specials and sales.</span></span><br />
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<u>>Extra Entries: </u><br />
<i>2. </i>Subscribe to my blog at the bottom of the page.<br />
<i>3. </i>Follow me on Pinterest {button on the right sidebar}. You can either follow all of my boards or just one, it's your choice.<br />
4. If you have a Instagram account, follow me {the camera button in the right sidebar}<br />
5. Follow Tropical Traditions on Pinterest <a href="http://pinterest.com/troptraditions/">here</a>.<br />
6. Email 2 friends telling them about the giveaway.<br />
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<u><b><span style="font-size: large;">Referral Program:</span></b> </u></div>
All you have to do is click on this <a href="http://secure.ttpurchase.com/7D484B69-1E0B-90B3-0EB6352933DEE4DF"><b><span style="color: #660000;">link</span></b></a> to start shopping and for every customer I refer I will get coupons towards their products. If you decided to buy something from Tropical Traditions you will also receive a free copy of their book, <a href="http://www.tropicaltraditions.com/book_virgin_coconut_oil.htm">Virgin Coconut Oil</a> which is loaded with 85 different recipes & testimonials of happy customers.<br />
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<b>P.S</b>. I recommend checking out their coconut oil, dark chocolate bars, coconut chips, bison meat, and bars of soap first.</div>
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<span style="font-size: large;"><b><u>Deadline:</u></b></span> The deadline for entering the giveaway will be December 19th at 11:30 PM -Central Time .<br />
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<span style="font-size: large;"><b><u>Winner:</u></b></span> I will announce the winner on December 20th. <span style="font-family: inherit;">The winner</span><b style="font-family: Georgia, 'Times New Roman', serif;"> </b><span style="font-family: inherit;">will be picked at <span style="font-family: inherit;">random</span>.</span> The winner will be notified via email and will have 24 hours to confirm. If a winner does not reply within 24 hours, another winner will be selected. <span style="font-family: inherit;"> </span> Entries that do not follow the entry requirements will not be considered.<br />
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<u style="background-color: white; font-weight: bold;">Disclaimer:</u><span style="background-color: white;"> </span><i style="background-color: white;">Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.</i></div>
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Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com55tag:blogger.com,1999:blog-1089397315749636382.post-8138366176964076422012-12-03T09:30:00.001-06:002012-12-03T09:30:58.816-06:00Instagram, Raw Brownies, & A Future Giveaway<div style="text-align: center;">
I'm letting you know now that this post involves several different topics and may be lengthy.<br />
<a href="http://www.flickr.com/photos/65627893@N06/8239880642/" title="Brownie volcano desserts that contain 1 pound of brownie per plate along with ice cream, chocolate sauce, and whipped cream which we got for free @ The Rainforest Cafe. #instagram by raylynntexas, on Flickr"><img alt="Brownie volcano desserts that contain 1 pound of brownie per plate along with ice cream, chocolate sauce, and whipped cream which we got for free @ The Rainforest Cafe. #instagram" height="500" src="http://farm9.staticflickr.com/8065/8239880642_ae488c0732.jpg" title="" width="500" /></a>
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This past Saturday my mom and I along with our assistant pastor, his wife, three of his girls, his sister (our past youth leader), his niece, and nephew went shopping at the Grapevine outlet mall as a day of fun. We all met up at cracker barrel for a late breakfast before spending 7 hours roaming the very crowded mall. My mom was told by some friends that we had to eat at the <a href="http://www.rainforestcafe.com/">Rainforest Cafe </a>because it is a unique experience so we made reservations to have a late lunch/early dinner. When it's was time to be seated, we were lead into a dark room that is heavily decorated to look like a rain forest with mist machines at the bar, mechanic animals that move every few minutes with sound effects, and the staff was dressed like safari guides.<br />
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For <span style="font-family: inherit;">dessert they offered a brownie volcano which is regularly $16, but if you are celebrating a birthday you get it for free so our table got 2 brownies for <i>free</i> that contained 1 pound of brownie per plate along with ice cream, whipped crea</span>m, chocolate sauce, and a pretty sparkler on top. I only ended up shopping at 5 stores and ironically spent the most money in the Rainforest Cafe's shop where I got 3 t-shirts, 1 stuffed giraffe, a koala key chain, a cute coffee mug, and a little stuffed tiger that I got half off because I purchased a over a certain amount.<br />
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<b style="text-align: center;"><span style="font-family: Courier New, Courier, monospace;">{I recently jumped on the Instagram wagon so come follow me: <a href="http://instagram.com/raynalynnb/">raynalynnb</a>}</span></b><br />
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<span style="text-align: center;"><span style="font-family: inherit;">Now let's get to talking about a brownie recipe that doesn't taste like the brownie volcano above, but it is just as delicious in a healthier, chewier way.</span></span></div>
<a href="http://www.flickr.com/photos/65627893@N06/8241778450/" title="Raw Brownies Bars/Bites by raylynntexas, on Flickr"><img alt="Raw Brownies Bars/Bites" height="500" src="http://farm9.staticflickr.com/8337/8241778450_c812179b93.jpg" width="463" /></a>
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I have noticed something when it comes to popular desserts that are floating around the internet world: If it contains nutella and/or enough sugar and butter to induce an instant heart attack they are a favorite while tastier, healthier desserts get overlooked. Sometimes desserts that are labeled as healthy can be lacking in the flavor department, but that isn't the case with this recipe. I promise.</div>
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I had this recipe stuck on our refrigerator door for the past 3 weeks before I finally decided to give it a try. To be honest when I was blending up the ingredients in the food processor, I didn't think it would be that tasty due to the minimal ingredients. But I was wrong. These brownies delicious! I only made 1/2 a batch and it wasn't enough to completely fill the bottom of the small pan I used, but it was the perfect amount to last me a few days. You can press the batter into a pan to chill before serving out you can roll small amounts of the batter into balls before rolling in coconut flakes or chopped nuts. These brownies remind me of those healthy chewy protein/energy bars except these taste better.<br />
Even my mom who is skeptical about raw desserts thought they tasted really good.<br />
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<a href="http://www.flickr.com/photos/65627893@N06/8241778752/" title="Raw Brownies by raylynntexas, on Flickr"><img alt="Raw Brownies" height="333" src="http://farm9.staticflickr.com/8062/8241778752_396b6f58b0.jpg" width="500" /></a>
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<span style="font-family: Verdana, sans-serif;">{P.S. A company recently contacted me to ask if I want to review one of their products {coconut oil} which I happily replied yes to. So once I receive the oil, bake with it, and/or use it for a few DIY projects I will write a review and host another <b style="text-decoration: underline;">giveaway</b> (YAY!) !! I will most likely try to publish the post sometime next week, depending on how busy I get so keep an eye out so you can enter to win!}</span><br />
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<b><span style="font-size: large;">Raw Brownies </span></b></div>
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grain/gluten/dairy/refined sugar free,vegan, paleo</div>
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Adapted: <a href="http://mynewroots.blogspot.com/2011/04/raw-brownie.html">My New Roots</a></div>
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2 cups walnuts (or another nut)<br />
1 cup raw cacao powder (or regular cocoa powder)<br />
1/4 tsp sea salt<br />
1/2 tsp vanilla extract<br />
2 1/2 cups Medjool Dates, pitted<br />
3-4 tbsp Agave or Maple Syrup<br />
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<b>Extras:</b><br />
finely chopped nuts<br />
dark cocoa powder<br />
unsweetened shredded coconut for topping.<br />
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<u>Notes: </u><br />
The original recipe chopped up nuts to stir into the batter before chilling, but I skipped it.<br />
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1. Place the nuts in a food processor and blend until the nuts are finely ground.<br />
2. Add in the cacao/cocoa powder, salt, and pulse to blend.<br />
3. Add the vanilla and dates before blending on high or until the mixture starts to come together. Slowly drizzle in the agave syrup until the mixture turning into a ball of dough and is sweetened to your preference.<br />
<u><i>To make bars:</i></u><br />
Line a small baking pan or sheet with parchment paper and press the brownies until they are the thickness you prefer.Sprinkle with toppings, if desired. Chill in the fridge for at least 30 minutes before cutting into bars and serving.<br />
<i><u>To make Brownie Bites:</u></i><br />
You can measure out the balls into scant 1 Tbsp balls before rolling in finely chopped nuts or shredded coconut. Lay on a plate lined with parchment and chill for at least 30 minutes before serving.<br />
<br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com3tag:blogger.com,1999:blog-1089397315749636382.post-14375608082835414252012-11-27T10:40:00.001-06:002012-11-30T20:49:14.287-06:00Soft Ginger Molasses Cookies<br />
Black Friday has always been something that puzzled me. I mean, you camp out in front of your favorite stores to push 'n shove other people to get the best deals only hours after being thankful for everything you have. I participated in Black Friday for the first time except I skipped the chance of getting trampled by shopping online. Later on my mom and I went Black Friday shopping to stores that most people forget about like Home Depot and the Pet Store {where I got a <u>hamster</u>} before going to Ulta and Dick's which were still crowded at 3pm.<br />
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On Saturday our new living room furniture and 2 dressers for my room arrived early which meant all weekend I was organizing my room, choosing what clothes and books to donate, and completely forgot about my blog. Since the night before Thanksgiving I haven't really cooked except dinners which weren't anything to blog about and made zero desserts. I thought about sharing another recipe for sugared nuts that I made for Thanksgiving that were a favorite, but I remember how good these cookies were and thought I should share this recipe first. These cookies are similar my <a href="http://curiouscountrycook.blogspot.com/2012/08/peanut-butter-crinkle-cookies.html">peanut butter crinkle cookies</a> because you roll the dough balls in sugar before cooking and they have the same soft center yet slightly crunchy edges.<br />
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For the church bake sale, I decided to make ginger molasses cookies from <a href="http://www.mybakingaddiction.com/soft-ginger-cookies-recipe/">My Baking Addiction</a>. I have to admit that I've only eaten ginger cookies a few times and those came from out of the Christmas themed cookie tins you get at the grocery store. When I sampled a small piece of the dough, the molasses and spices were there, but when I tasted a cooled cookie the flavors were mild and tasted more like a brown sugar cookie. Don't get me wrong these cookies were delicious, but I was expecting more spice. *I then looked up the other cookie recipe I thought about using and noticed that they were the same recipe except Georgia from <a href="http://www.thecomfortofcooking.com/2012/11/soft-ginger-cookies.html">The Comfort of Cooking</a> used ground clove instead of pumpkin pie spice which would give more of a bite.<br />
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The next morning at church I noticed that I had a few extra cookies so I split one with my mom and gave another to a friend and to my surprise the flavors were bolder than the night before. I will be making these again, but I might add a pinch of ground cloves next time to give a little more spice. I have never participated in a cookie exchange, but this would be a great recipe to make. These are my new favorite "chocolate free" cookie recipe!<br />
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<b><span style="font-size: large;">Soft Ginger Cookies</span></b></div>
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Recipe: <a href="http://www.mybakingaddiction.com/soft-ginger-cookies-recipe/">My Baking Addiction</a></div>
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yields: 3 1/2 cookies</div>
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2 1/4 cup all purpose flour<br />
1 tsp baking soda<br />
1/4 tsp salt<br />
2 tsp pumpkin pie spice*<br />
3/4 tsp cinnamon<br />
1/2 tsp ground cloves<br />
3/4 cup {1 1/2 sticks} butter, softened<br />
1 cup white sugar<br />
1 egg, room temperature<br />
1 Tbsp water<br />
1/4 cup molasses<br />
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4 Tbsp white sugar, for rolling<br />
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<b><u>Notes:</u></b><br />
-For a big batch like this I line 2 cookie pans with parchment, but only cook 1 pan at a time so when the first batch is done I can have another pan baking so the first cookie sheet cools completely before using it again.<br />
-I used a small ice cream scoop to measure out the dough which got me a little over 3 dozen cookies, but you can just measure out bigger pieces to get 24 cookies.<br />
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1. Preheat oven to 350F & line a baking sheet with parchment.<br />
2. In a medium bowl, sift or whisk together the flour, baking soda, salt, ginger, cinnamon, and pumpkin pie spice. Set aside.<br />
3. In a large bowl, cream together the butter and sugar until fluffy. Stir in the eggs, water, and molasses. Slowly mix the dry ingredients into the wet mixture. **I like to chill all cookie dough before baking it which is good for many reasons like if your butter was too soft when you made the dough and usually makes for a puffier cookie when baked.<br />
4. Using a small ice cream scoop, measure out the dough before rolling in the sugar.Place the cookies on the prepared cookie pan 2" apart, flattening slightly with your fingers.<br />
5. Bake for 8-10 minutes or until golden. Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack. Store in an air-tight container.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-56314108791310247562012-11-19T15:06:00.001-06:002013-01-28T09:47:20.624-06:00Grain-Free Pumpkin Bars <div class="separator" style="clear: both; text-align: center;">
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Since Thanksgiving is in a few days I thought it would be a good time to share this delicious dessert recipe that also happens to be healthy{which can't be said for many holiday desserts.}This Thanksgiving we are gathering at my aunt's house and I'm in charge of bringing the stuffing, mashed sweet potatoes, and a dessert which will be these bars. Even if you don't have anyone in your family that has to follow special dietary needs {I'm the only one in my family} these bars will pass the taste test. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPdWie_8arESwBn37P8DLVGOa5pGga6vIB8deuOxWoFt6ccAcTO1QqC-SjfPkXyMVCWVqF8M8cUCZF5vYjJRjd8r_Opn8Fo9eMMhVqhRG6xgtU2On7C3ho-W1lTC0KIXgMzB414tjIHf4/s1600/IMG_9619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPdWie_8arESwBn37P8DLVGOa5pGga6vIB8deuOxWoFt6ccAcTO1QqC-SjfPkXyMVCWVqF8M8cUCZF5vYjJRjd8r_Opn8Fo9eMMhVqhRG6xgtU2On7C3ho-W1lTC0KIXgMzB414tjIHf4/s1600/IMG_9619.JPG" /></a></div>
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The texture of these bars is a mixture between the creamy custard like these <a href="http://curiouscountrycook.blogspot.com/2012/10/pumpkin-pie-cups.html">pumpkin pie cups</a> and a soft cake. When you take a bite of the soft bars you will first notice the creamy pumpkin flavor paired with the spices before tasting the nutty almond butter. I have made this twice since I found the recipe online and both times the bars were gone in less than 2 days. You could even try using pureed acorn squash or sweet potato instead of pumpkin and pecan butter would give the bars a nuttier, richer taste.<br />
<a name='more'></a> This dessert is good plain, dusted with confectioners' sugar, or you can take it to the next level by topping it with a dairy-free <a href="http://detoxinista.com/maple-pecan-glaze-dairy-free/" target="_blank">maple pecan glaze</a>.<br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Here are some other recipes that are delicious to make for the holidays:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Breakfast: <a href="http://curiouscountrycook.blogspot.com/2012/04/overnight-cinnamon-apple-oatmeal.html">Overnight cinnamon apple oatmeal</a>, <a href="http://curiouscountrycook.blogspot.com/2012/11/apple-pecan-cake.html">Apple Pecan {orange} breakfast cake</a></span></div>
Sides: <span style="font-family: Georgia, Times New Roman, serif;"><a href="http://curiouscountrycook.blogspot.com/2011/11/sweet-potato-casserole-for-thanksgiving.html">sweet potato casserole</a>, <a href="http://curiouscountrycook.blogspot.com/2012/02/roasted-potatoes-green-beans.html">Roasted green beans & potatoes</a>, </span><br />
Dessert: <a href="http://curiouscountrycook.blogspot.com/2012/10/pumpkin-pie-cups.html" style="font-family: Georgia, 'Times New Roman', serif;">Pumpkin pie cups</a>, <span style="font-family: Georgia, Times New Roman, serif;"><a href="http://curiouscountrycook.blogspot.com/2011/11/thanksgiving-dessert-pumpkin-roll-cake.html">Pumpkin roll cake</a>, </span><span style="font-family: Georgia, Times New Roman, serif;"><a href="http://curiouscountrycook.blogspot.com/2012/04/bountiful-baskets-carrot-cake-cookies.html">Carrot cake whoopie pies</a>, <a href="http://curiouscountrycook.blogspot.com/2012/07/cinnamon-roasted-almonds.html">Cinnamon sugar almonds</a>. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Leftovers? <a href="http://curiouscountrycook.blogspot.com/2011/11/homemade-turkey-stock-turkey-pot-pie.html">Homemade turkey stock & turkey pot pie</a></span><br />
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<b><span style="font-size: large;">Grain-Free Pumpkin Bars</span></b><br />
<span style="font-family: inherit;">Grain/Gluten/Dairy/Refined Sugar free; Paleo</span></div>
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Recipe: <a href="http://detoxinista.com/2012/09/grain-free-pumpkin-bars/" target="_blank">Detoxinista</a> </div>
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1/2 cup pumpkin puree (not pumpkin pie filling)</div>
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1/2 cup creamy almond butter</div>
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1/3 cup honey</div>
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2 large eggs</div>
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2 tsp pumpkin pie spice</div>
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1 tsp vanilla extract</div>
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1/2 tsp baking soda</div>
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1/4 tsp salt -omit if your nut butter contains salt</div>
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1. Preheat oven to 350 F and line a 8"x 8" with parchment or spray with non-stick spray.</div>
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2. In a medium bowl, combine all of the ingredients and mix until the batter is smooth. </div>
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3. Pour the batter into the prepared pan and bake for 20-25 minutes or until the edges are brown and the middle is firm when touched. </div>
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4. Cool completely before serving plain or with a glaze.<br />
Store in an air-tight container for a few days. </div>
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<u><b>Notes:</b></u></div>
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-Vegan? Try using the chai or flax egg for the 2 eggs in the recipe and use agave syrup instead of honey. </div>
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-Banana can replace the pumpkin puree.</div>
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Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-789113828889704862012-11-15T14:22:00.002-06:002013-02-28T20:14:01.203-06:00Apple Pecan Cake I wasn't sure if I wanted to post this recipe today or one of the other dozen recipes that I have saved as drafts including one for delicious raw brownies, but I picked this recipe since it would be a simple breakfast cake for the holidays. Last week my mom reminded me that it was once again time for me to find a recipe to bake for the church breakfast for Sunday. So far when I have made something it has been these <a href="http://curiouscountrycook.blogspot.com/2011/11/sunday-morning-muffins-doctor-visits.html">pumpkin muffins</a> which were a hit so I've brought them many times, this zesty <a href="http://curiouscountrycook.blogspot.com/2012/01/lemon-blueberry-yogurt-bread.html">lemon blueberry bread</a>, a <a href="http://curiouscountrycook.blogspot.com/2012/08/buttermilk-blueberry-breakfast-cake.html">buttermilk blueberry cake</a>,a <a href="http://curiouscountrycook.blogspot.com/2012/03/cream-cheese-coffee-cake.html">cream cheese coffee cake</a>, and a few other treats that I never took pictures of which meant no blog post.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_KrDrmBjttS9kruXVq5RpAqb0D_KBnFefhKIFggHxgHJGYcyli8wtZgs1oRb44cXfF6q53HPmNFpvkGTAUfgRwEdIXRICdJJv0t7Y-zFG06VNhPbKW5o1NlAI56JAf2MbeWZyML3L3z9/s1600/IMG_9547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_KrDrmBjttS9kruXVq5RpAqb0D_KBnFefhKIFggHxgHJGYcyli8wtZgs1oRb44cXfF6q53HPmNFpvkGTAUfgRwEdIXRICdJJv0t7Y-zFG06VNhPbKW5o1NlAI56JAf2MbeWZyML3L3z9/s1600/IMG_9547.JPG" /></a></div>
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I wanted to make something with apples since they are in season and one of my favorite snacks. The orange zest and fresh juice gives this cake a slight tang while helping cut through the richness of the cake. I cut a small corner slice from the cake when it was still warm, tasted it, went off to give my mom a small piece and we both felt the same way about this cake..we <b>loved</b> it! I was tempted to keep the cake for us at home and pick up something from the store before church for everyone else, but I didn't.<br />
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This cake can be served warm as a dessert cake when lightly dusted with powdered sugar or topped with a small drizzle of honey and served with coffee for breakfast. Like most simple bread or tea cake recipes, it's best eaten the next day which is easy if you bake it a few hours before going to bed and stays moist for at least 4 days when stored in a sealed container. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohNXdyavtfWj-B8ushEJXpPjU0l8QKBfkzhGa9s7K_SLqqLWZHpXI4bZBwdGeEWPXOPphQCdUGHwKretZITwMcp3Z1N7hOEKWxOULZAiysk5wN4pIyscNbIvaS0ig3YrtirxaDHD5nrgQ/s1600/IMG_9535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjohNXdyavtfWj-B8ushEJXpPjU0l8QKBfkzhGa9s7K_SLqqLWZHpXI4bZBwdGeEWPXOPphQCdUGHwKretZITwMcp3Z1N7hOEKWxOULZAiysk5wN4pIyscNbIvaS0ig3YrtirxaDHD5nrgQ/s1600/IMG_9535.JPG" /></a></div>
Most of the people who know me, know that I love baking which is why I was put in charge of the bake sales for our youth group at church to raise money for trips. Since it's close to the holidays {can you believe Thanksgiving is in 1 week?!} I was thinking about making some holiday-themed goodies like these <a href="http://www.gimmesomeoven.com/gingerbread-cupcakes-with-molasses-cream-cheese-frosting/">gingerbread cupcakes</a> along with classics like chocolate chip cookies.<span style="font-family: Georgia, Times New Roman, serif;"><b> Do you have a favorite dessert recipe that would be good for a bake sale that you would like to share? </b></span><br />
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<b><span style="font-size: large;">Apple Pecan Breakfast Cake</span></b></div>
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Adapted: <a href="http://amybites.com/?p=2920">Amy Bites</a></div>
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1 medium apple, diced into small chunks<br />
3/4 cup pecans, chopped<br />
2 1/2 cup All Purpose flour, divided<br />
2 tsp baking powder<br />
1 tsp nutmeg<br />
1/2-1 tsp cinnamon {depending on you taste}<br />
1/4 tsp salt<br />
1/2 cup (1 stick) butter, softened<br />
2 tsp orange zest<br />
1 cup sugar<br />
3 large eggs<br />
1/2 cup unsweetened applesauce {or veg. oil}<br />
1/2 cup plain greek yogurt<br />
1/4 cup fresh orange juice {1 large navel orange}<br />
1 tsp vanilla extract<br />
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<b>Notes:</b><br />
-I used Gala apples instead of honey crisp or Fuji because it's what I had and I didn't peel the apples before cutting.<br />
- I added cinnamon {1 tsp} and vanilla extract to the recipe.<br />
- <b>*</b><u><b>Baking time</b>:</u> The original recipe said to bake the cake for 50 minutes, but my cake was done around 40 minutes so you want to check your cake early since every oven is different. Also the top of my cake stayed a pale color when done rather than golden brown.<br />
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1. Preheat oven to 350F. Grease a 9x9 inch pan with non-stick spray or line with parchment.<br />
2. Mix the chopped apples and pecans in a medium bowl with 2 tablespoons of the flour until coated. In a medium bowl, whisk together the remaining flour, baking powder, nutmeg, cinnamon, and salt. In a small bowl, combine the applesauce, yogurt, orange juice, and vanilla.<br />
3. In a large bowl, beat the butter with the orange zest and sugar until fluffy. Slowly beat in each egg until incorporated.<br />
4. Add the flour mixture in three additions, alternating with two additions of the yogurt mixture, and stir until combined. Gently fold in the apple pecan mix.<br />
5. Pour the batter into the prepared pan before baking for 40-50 minutes, or until a toothpick is inserted and comes out clean. If you used parchment, transfer the cake to a cooling rack and cool completely or cool the cake in the pan.<br />
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Dust with confectioners' sugar before serving.<br />
Store in an air-tight container or wrapped for a few days.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com1tag:blogger.com,1999:blog-1089397315749636382.post-16042361843477258412012-11-12T20:33:00.004-06:002013-01-29T15:11:17.709-06:00Baked Butternut Squash Fries <div style="text-align: left;">
Do you know about the girl food code? It's a thing most girls go through when in high school or college, but it always stays in the back of your mind. It usually goes like this,"I can eat this is I do this many more crunches" or "If I eat this food with this food, they will counteract each other so it's okay"..like ordering a salad with a side of fries. Well, now you can have your salad with a side of these slightly healthier baked squash fries! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K7Yeuzzr8wrbjSay0f0Q7tIvAtPaOUajR4mR7OPTMGemDeAvmqE0Qgl9v4mFtlORRjQdlgd5e7HsGFvaS6Rr-aLHLhlqWkYCyGNZo5nJvVHufdR4HB3L7WmOXq3ORtTq0YFaWlG8ojcF/s1600/IMG_9445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7K7Yeuzzr8wrbjSay0f0Q7tIvAtPaOUajR4mR7OPTMGemDeAvmqE0Qgl9v4mFtlORRjQdlgd5e7HsGFvaS6Rr-aLHLhlqWkYCyGNZo5nJvVHufdR4HB3L7WmOXq3ORtTq0YFaWlG8ojcF/s1600/IMG_9445.JPG" /></a></div>
This is the conversation between my dad and I while eating the fries...<br />
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<b>My dad:</b> These sweet potato fries taste just as good as white potato fries with ketchup.</div>
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<b>Me:</b> They aren't sweet potato fries, they are butternut squash fries.</div>
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<b>Dad:</b> SQUASH fries! You fed me squash fries!?</div>
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<b>Me:</b> Uh no, you can't go back! You already said you liked them and you can't take it back because I told you they were squash. </div>
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<b>Dad:</b> Fine, they are good.We did the same thing when we were traveling in Morocco; we didn't want them to tell us what we were eating and if we liked it, we left it at that.<br />
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Once you taste these delicious, slightly sweet fries you will be hooked!This will be your new favorite side dish/snack recipe which I know I will be making again soon. The recipe below really isn't a recipe, more like a guideline since you can add different spices. Some recipes I have found for butternut squash fries just cut the neck part into fries while leaving the bottom half for roasting or soup while others use the whole thing; depending on how many people you are feeding & the size of your squash you can choose what option to follow.<br />
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<b><span style="font-size: large;">Baked Butternut Squash Fries</span></b></div>
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Recipe: <a href="http://www.canyoustayfordinner.com/2011/02/22/baked-butternut-squash-fries/">Can you stay for Dinner</a></div>
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1 butternut squash, any size really<br />
1-2 T vegetable oil *<br />
coarse sea salt<br />
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1. Preheat oven to 400F. Line a large baking sheet with foil and place a metal cooling/baking rack on the pan.<br />
2. Peel the squash, cut it in half down the center and width-wise so that you have 4 sections. Scoop out the seeds and loose fibers in the end bulbous ends. Cut the squash into thin, even sticks {<u>note:</u> the fries can be wider as long as they are all about the same thickness and will perfect around 35-40 minutes.}<br />
3. In a large zip lock bag {my choice} or bowl, toss the 1 T of oil and fries together {*You want the fries to be lightly coated in oil; not swimming in it}. Lay the fries evenly on the wire rack with some space between each fry before sprinkling with salt.<br />
4.Cook for 35-40 minutes until tender; flipping half way through baking. For a crispier fries, turn on the broiler when the fries are done and let them crisp up, but keep an eye on them so you don't <b>burn</b> the batch.<br />
Sprinkle with extra salt before serving.<br />
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Serve plain, with ketchup, an avocado sauce like <a href="http://curiouscountrycook.blogspot.com/2012/07/avocado-yogurt-dip.html">this</a>, or your favorite dipping sauce.<br />
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<span style="font-family: Trebuchet MS, sans-serif;"><u style="font-weight: bold;">Question:</u> <b> </b>Do you have any favorite recipes using squash (different varieties)? We have several types already and will be getting a few more this weekend with our Bountiful Basket haul so I need a few new recipes ideas. Both sweet and savory recipes are welcome. </span></div>
Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com0tag:blogger.com,1999:blog-1089397315749636382.post-69590304831824616702012-11-09T14:35:00.000-06:002013-01-29T15:12:08.715-06:00Chinese Chicken Stir Fry<div class="separator" style="clear: both; text-align: center;">
A few days ago I made my dad this <a href="http://curiouscountrycook.blogspot.com/2011/09/new-york-cheesecake.html">cheesecake</a> because cheesecake is in the top 3 of my dad's favorite desserts and he saw the 3 blocks of cream cheese in the fridge and brought up the subject. I think next time I might try to make a mini cheesecake for me using <a href="http://www.tofutti.com/btcc-nonhyd.shtml">tofutti's better than cream cheese</a> since I've heard really good reviews saying you can't tell the difference between it and dairy cream cheese. </div>
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I did make a few changes from the recipe above: </div>
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1) I made the filling in a food processor which was faster.</div>
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2) I used little chocolate cookies (<a href="http://www.nabiscoworld.com/Brands/ProductInformation.aspx?BrandKey=teddygrahams&Site=1&Product=4400004557">teddy grahams</a>) to make the crust instead of graham crackers </div>
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3) I added another 1/4 cup of sugar into the batter because I almost made a marble cheesecake, but later changed my mind.</div>
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4) I didn't do the chocolate layer at the bottom which I only did once because I didn't realize at the time the chocolate could become completely solid again and once it was chilled it was <i>too</i> hard.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdoNATjlQ5Fr6LTDpR8PTBtvAjjC4zv-daSIXqWoR-hW5W5149PEdZh18iQOZkl83vnGUqr1lKVeeMWWEdxQmz5zhOBFom_f4R7n7yKZF68O7QUyAr4iHrRRJUch6xzC45VEbdtfFEfSV/s1600/IMG_8549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdoNATjlQ5Fr6LTDpR8PTBtvAjjC4zv-daSIXqWoR-hW5W5149PEdZh18iQOZkl83vnGUqr1lKVeeMWWEdxQmz5zhOBFom_f4R7n7yKZF68O7QUyAr4iHrRRJUch6xzC45VEbdtfFEfSV/s1600/IMG_8549.JPG" /></a></div>
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We also went down to the college again and met with an adviser. I had to take an accuplacer test which I thought I did horrible on, but I actually only have to take 2 classes to get me college ready which I knew would happen with my math since I never took trig. My first semester will be basic; I have to take 2 classes to get me up to college level, 2 mandatory classes, and I'm thinking about taking an anthropology class as my extra. Registration won't be for another week or two and then classes won't officially start until January which will give me extra time to work and finish more projects to sell on <a href="http://www.etsy.com/shop/RLBShoppe">etsy</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXzQfvLueG5eh-I3BzzXICFAP-GIJP-nE18KoBn0LWz4mhEAFXpqEocJ9frJn4YJXY-V6h2DNh6u6UzZLnpyYnt1OD03_-B2aalfDG67DDHu5KYyoK7i4SC24GAj2aMo8d-LcD5NlEt8p/s1600/IMG_8539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvXzQfvLueG5eh-I3BzzXICFAP-GIJP-nE18KoBn0LWz4mhEAFXpqEocJ9frJn4YJXY-V6h2DNh6u6UzZLnpyYnt1OD03_-B2aalfDG67DDHu5KYyoK7i4SC24GAj2aMo8d-LcD5NlEt8p/s1600/IMG_8539.JPG" /></a></div>
Like the other chinese themed recipes I've posted on here, I created this recipe using fresh and simple ingredients so I could get my chinese fix without the chemicals they use at the restaurants, it's cheaper, and it's a change from having boring chicken for dinner. You can change the vegetables depending on what you can find at your grocery store and what you prefer; next time I might also add in green beans and peppers into the mix.<br />
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<span style="font-family: Trebuchet MS, sans-serif;">P.S. Next post will be a recipe for delicious and healthier baked fries using squash.Yum!</span><br />
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<b><span style="font-size: large;">Chinese Chicken Stir Fry</span></b></div>
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<i>Created by Rayna of Curious Country Cook</i></div>
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serves: 3-4</div>
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1 tbsp vegetable oil<br />
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2 tbsp honey<br />
1/4 tsp ginger, in the tub or freshly grated<br />
2 garlic cloves, minced<br />
3 tbsp soy sauce {low sodium is best}<br />
pinch of red pepper flakes<br />
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3/4 lb chicken breast, skinned & cut into bite-size chunks<br />
6 oz carrots, peeled, sliced into matchsticks<br />
6 oz baby bok choy, sliced into matchsticks<br />
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3 tbsp cold water<br />
1 tbsp cornstarch<br />
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1. Heat the oil in a large skillet or wok over medium-high heat. In a small bowl, combine the honey, ginger, garlic, soy sauce, and red pepper flakes: set aside.<br />
2. Lightly season the chopped chicken with salt and pepper before adding into the hot pan to cook for 3 minutes {depending on how big your pan is you may have to do this in batches}. Add in the carrots and cook for 5 minutes, covered.<br />
3. Place the bok choy in a strainer and run under cold water to remove any grit or dirt before patting dry on a paper towel. In a small bowl, mix together the cold water and cornstarch.<br />
4. Add the sliced bok choy into the pan with the honey soy sauce and the cornstarch mixture, cook covered for 3-5 minutes or until the bok choy is tender and the sauce has thickened.<br />
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Serve over steamed rice. For more texture, you can top each bowl with chopped cashews or peanuts.<br />
<br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com2tag:blogger.com,1999:blog-1089397315749636382.post-24024798948936350552012-11-05T20:22:00.001-06:002012-11-05T20:22:38.802-06:00Vegan Chocolate Chip Oat Pancakes This past weekend I discovered a new tasty treat at Central Market: <a href="http://banyanfoods.com/who.html" target="_blank">Banyan</a> <a href="http://pinterest.com/pin/208573026464031282/" target="_blank">Vegan Tofu Fried Rice</a> that is also wheat and gluten free. I've tried my fair share of healthy {gluten free, dairy free, and vegan} products that tasted plain to down right disgusting, but this was delicious! One package is enough for 2 meals, one of which I cheated and added leftover chicken, but it was tasty both ways. One really good thing about these is that the packages can be frozen to be enjoyed without having to wait until the next trip to C.M.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9QJOuDDLccBYysXdcSM6Z4EKNC7KrMpiZfi09QF_jH__oN0W9cNbMwK7-hQTax4Mm7juyltk0E5DYabIBSban1bpVoddgz31mFBtOxjfcInjwWJcVjUFG12DiT6gs1jz4Ld236aBNp4D/s1600/IMG_93732.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9QJOuDDLccBYysXdcSM6Z4EKNC7KrMpiZfi09QF_jH__oN0W9cNbMwK7-hQTax4Mm7juyltk0E5DYabIBSban1bpVoddgz31mFBtOxjfcInjwWJcVjUFG12DiT6gs1jz4Ld236aBNp4D/s1600/IMG_93732.jpg" /></a></div>
Random Note:I think <a href="http://www.urbanoutfitters.com/urban/catalog/productdetail.jsp?id=25468075&parentid=W_APP_SWEATERS&color=049" target="_blank">this</a> sweater from Urban Outfitters is really cute!<br />
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I'm not a breakfast fanatic like some. My usual breakfast consists of a slice of raisin toast with almond butter, coffee, and then a big cup of lemon water, but lately I have been changing it up by making oatmeal with some shredded carrots and dried fruit to resemble this <a href="http://curiouscountrycook.blogspot.com/2012/10/carrot-cake-oatmeal.html">carrot cake oatmeal</a> or a big batch of green monster smoothies. There are some days I will just stick to a cup of coffee and lemon water which I know is bad because "breakfast is the most important meal of the day" and all, but i'm either not hungry or in a hurry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsQJOOYI0xbknXhChg88JyN38G4fohff-Uy6cmtEDfpA4DP8K207ggVhiB5_q7xsD1MlhAPtYX3YnaR2IJHbyan_6aezJ6WU1LvlYvwAJpX34bt2Sg0j_ztiRJk2_5bsG3a2KCQc9pc83/s1600/IMG_93772.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsQJOOYI0xbknXhChg88JyN38G4fohff-Uy6cmtEDfpA4DP8K207ggVhiB5_q7xsD1MlhAPtYX3YnaR2IJHbyan_6aezJ6WU1LvlYvwAJpX34bt2Sg0j_ztiRJk2_5bsG3a2KCQc9pc83/s1600/IMG_93772.jpg" /></a></div>
These pancakes are delicious and this is coming from a person who generally doesn't like pancakes! The flavor combo reminds me of these <a href="http://curiouscountrycook.blogspot.com/2012/10/banana-oat-chocolate-chip-cookies.html" target="_blank">banana oat cookies</a> except the banana flavor is less prominent. You can't even tell that they are vegan and I even went one step further and made them gluten free by using oat flour and GF oats. This is a <strike>breakfast</strike> <strike>dessert</strike> meal that will fill you up and make you happy. These pancakes have a dense chewy texture due to the oats, sweetness from the banana, and a richness from the chocolate.<br />
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<b><span style="font-size: large;">Vegan Chocolate Chip Oat Pancakes</span></b><br />
Vegan, refined sugar free, & gluten free option.<span style="font-size: large; font-weight: bold;"> </span></div>
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Recipe: <a href="http://minimalistbaker.com/chocolate-chip-oatmeal-cookie-pancakes/" target="_blank">Minimalist Baker</a></div>
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yields: 5-6 small pancakes, 2 servings</div>
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<br />
1 flax egg (1 T flax meal + 2.5 T water)<br />
1 medium banana, ripe<br />
1 tsp baking powder<br />
1/2 tsp vanilla extract<br />
pinch of salt<br />
1 T almond butter<br />
1 T unsweetened applesauce {or vegetable oil or melted coconut oil}<br />
3 T almond milk<br />
1/2 cup oats {GF or regular}<br />
1/4 flour {whole wheat, A.P, or GF flour}<br />
3 tbsp chocolate chips<br />
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1. Preheat a skillet or griddle over medium-high heat.<br />
2. In a small bowl, make your flax egg and set aside for 3-5 minutes to set.<br />
3. In a medium bowl, mash the banana with the baking powder. Stir in the flax egg, vanilla, salt, almond butter, oil of choice, and milk into the banana mix.<br />
5. Gently fold in the oats, flour of choice, and chocolate pieces.<br />
6. Scoop scant 1/4 cup batter onto a lightly greased skillet and cook for 2-4 minutes or until golden brown before flipping.<br />
Serve plain, with a little maple syrup, or top with a vegan yogurt.<br />
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<u>Notes: </u><br />
-You can change the flavor of nut butter and flour to your taste. Depending on what type of flour you use, your pancakes may be flatter.<br />
- The banana provided enough sweetness for my taste, but you could add in some sugar or liquid sweetener to add more sweetness.<br />
-No banana? You can use pumpkin puree except the amount may vary. I weighted the banana with the peel before making the pancakes and it was 4.2 ounces so I would try about 4 ounces by weight of pumpkin puree. The pumpkin flavor will be much stronger than if you used the banana, which I barely tasted.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com0tag:blogger.com,1999:blog-1089397315749636382.post-60535170536726548262012-10-25T16:13:00.000-05:002012-10-25T16:13:13.201-05:00Carrot Cake Oatmeal <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlopy4QgLqmSrHUhyphenhyphenW3BvLOE02alJBpO7-OqGR3dUZAY8_0MLe46LNvUIembs5Egcn-WhuOD7xFFLBDX4wODqVGPlRKwdsMdW3Y_hkBMk2Fm-20nARF7hDwY5lpjLamOIliZQKSs1jAwvh/s1600/123.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlopy4QgLqmSrHUhyphenhyphenW3BvLOE02alJBpO7-OqGR3dUZAY8_0MLe46LNvUIembs5Egcn-WhuOD7xFFLBDX4wODqVGPlRKwdsMdW3Y_hkBMk2Fm-20nARF7hDwY5lpjLamOIliZQKSs1jAwvh/s1600/123.jpg" /></a></div>
Yesterday was suppose to be a good day, but it turned out to be one of the most frustrating and emotional days that I have had in a while. My mom and I went down to one of the community colleges to try to get me set up for classes and fix some of the information that the computer system messed up. We were shuffled from one office to another to try to fix some information, see what was already set up, and to see what else I needed, but after being told by several people that they weren't sure why things weren't falling into place, my hopes of it being a smooth ride were gone. So, I now have a few days to refresh myself on math subjects that I completed over 4 years ago to take a 4 hour accuplacer test {covering 4 subjects} and then go back a few days later to well.. I'm not sure why I have to go back so soon if they won't have my test results that fast so I guess i'll have to wait and see.<br />
<br />
Question: So what happens when I have a horrible day?<br />
Answer:<br />
<span style="font-family: inherit;">1.I listen to some good music by <a href="http://www.youtube.com/watch?v=cdT9uzfTRM0&feature=plcp" target="_blank">Ray</a><span style="background-color: white;"><a href="http://www.youtube.com/watch?v=cdT9uzfTRM0&feature=plcp" target="_blank"> </a><span style="line-height: 18px;"><a href="http://www.youtube.com/watch?v=cdT9uzfTRM0&feature=plcp" target="_blank">Lamontagne</a>. I love him!</span></span></span><br />
<span style="font-family: inherit;">2. Fall in love with a pair of cute <a href="http://styletribe.tumblr.com/post/7858661715" target="_blank">slouchy moccasins</a> online, but can't find where to buy them. They said they were Steve Madden but I didn't see them on the site. </span><br />
<span style="font-family: inherit;">3. Cuddle with the kittens{who have turned into little monsters as seen <a href="http://www.flickr.com/photos/65627893@N06/8123098295/" target="_blank">here</a>} while watching something on t.v. </span><br />
<span style="font-family: inherit;">3. And finally make some really good comfort food. </span><br />
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Chocolate seems to be most people's comfort food, but I decided to stay away from the <strike>2 dozen</strike> many brownie recipes that I have bookmarked and opted for something a little healthier. Carrots are one of my favorite veggies because of their bright orange color, their crunch {I'm a texture person}, their sweetness, and their also have a lot of <a href="http://www.nutrition-and-you.com/carrots.html" target="_blank">health benefits</a>. I tend to juice with most of the large carrots we get, but I have made <a href="http://curiouscountrycook.blogspot.com/2012/05/carrot-cake-cupcakes.html" target="_blank">carrot cake cupcakes</a>, <a href="http://curiouscountrycook.blogspot.com/2012/04/bountiful-baskets-carrot-cake-cookies.html" target="_blank">carrot cake whoopie pies</a>, and a breakfast cookie which i have yet to post about. Carrot cake is one of my favorite non-chocolate desserts because it's sweet, has a variety of warm spices, and is topped with cream cheese frosting , which I should stay away from since dairy hates me, but I can't resit. Actually last time we went to Whole Foods, they had just remodeled their bakery section and now have a little corner with slices of vegan cake and brownies ready to take home; I grabbed the vegan carrot cake which was really good except the frosting was a little too sweet for me, but I would get it again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2cOmM8HrLQ8YV2mGPfYbAdWvAYtrOtDZhDbyUf69DJGiuBKUuu3kKOmlWloy3x8QyiQS_YTaw6fE4kk3egKpb8_mOlgcqpurbR8rmY6LX7pt0_Mb4G5QyRq2UVu4VKwDfhZCd3eccypb/s1600/IMG_9015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2cOmM8HrLQ8YV2mGPfYbAdWvAYtrOtDZhDbyUf69DJGiuBKUuu3kKOmlWloy3x8QyiQS_YTaw6fE4kk3egKpb8_mOlgcqpurbR8rmY6LX7pt0_Mb4G5QyRq2UVu4VKwDfhZCd3eccypb/s1600/IMG_9015.JPG" /></a></div>
I bookmarked this recipe a while and decided that it was the perfect and healthy comfort food that would make me feel a little batter. If you wanted to take this to the next level you could even mix together a little non-dairy yogurt with some maple syrup to pour on top to serve as the "icing". One thing I like about oatmeal is that it can be made and stored in the fridge for up to a week and simple reheated.<br />
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<b><span style="font-size: large;">Carrot Cake Oatmeal</span></b></div>
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adapted: <a href="http://ohsheglows.com/2010/12/21/holiday-breakfast-in-a-jiffy-carrot-cake-oatmeal/" target="_blank">Oh She Glows</a></div>
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servings: 1-2</div>
<br />
1 cup almond milk<br />
2 tbsp full-fat coconut milk cream (or extra almond milk-what I did)<br />
1 tsp cinnamon, to taste<br />
1/4 tsp ground ginger<br />
1/8 tsp ground nutmeg<br />
pinch of salt<br />
2 tbsp golden raisins<br />
1 cup carrots, <i>finely</i> grated<br />
1/2 cup GF old fashioned oats<br />
1 tsp vanilla extract<br />
1/2 tsp lemon extract (optional)<br />
2 tbsp chopped nuts<br />
2-3 tbsp maple syrup<br />
2 tbsp sweetened coconut flakes<br />
<br />
Topping; extra chopped nuts, sweetened coconut flakes, maple syrup.<br />
<br />
<u>Notes: </u><br />
I used all almond milk, used golden raisins which I added into the milk to plump up.<br />
<br />
1. In a medium pot over medium heat, whisk together the almond milk, coconut cream {if using}, cinnamon, ginger, nutmeg, salt, and raisins.<br />
2. Stir in the carrots and oats. Adjust heat to medium-low if it starts to boil. Cook for 8-12 minutes, stirring frequently. When the mixture is thick and cooked, remove from the heat and stir in the vanilla, lemon juice, nuts, maple syrup, and coconut flakes before serving.<br />
3. Top with the extra toppings of your choice. You could also add some dairy-free yogurt on top to serve as the "icing".<br />
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To reheat, I usually add in more soy or almond milk to thin it out a bit ,heat for 1.5 minutes, and add more toppings.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com3tag:blogger.com,1999:blog-1089397315749636382.post-4566833981507991392012-10-22T10:05:00.003-05:002012-10-23T08:25:32.253-05:00Banana Oat Chocolate Chip Cookies {Healthy}<div class="separator" style="clear: both; text-align: left;">
I made spaghetti squash for the first time Friday night and it was a hit! It's so easy because all you have to do is pop it in the oven for 1 hour before shredding it into "pasta" so we will be eating it more often. We participated in <a href="http://curiouscountrycook.blogspot.com/2012/04/bountiful-baskets-carrot-cake-cookies.html" target="_blank">Bountiful Baskets</a> this past weekend and ended up getting some squash (acorn and <a href="http://www.flickr.com/photos/teenytinyturkey/3002656369/" target="_blank">carnival</a>) so I'm thinking about making a soup or even try making squash risotto which might help me use some my overflowing plants of rosemary that I actually have kept alive for a few weeks!{I kill plants & fish. I can hand raise kittens that are 48 hours old, but I've killed every plant and fish I have ever had, well actually my last few goldfish fish turned into cannibals. Oops}.</div>
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Late Saturday night, I made another batch of my <a href="http://curiouscountrycook.blogspot.com/2011/11/sunday-morning-muffins-doctor-visits.html" target="_blank">Sunday Morning Muffins</a> for my mom's class at church for Sunday. I've made these muffins several times, but this was the only time every muffin came out looking like the the one below without the cream cheese oozing out. Instead of making the streusel topping, I just divided a small packet (the little restaurant size packets) between the 12 muffins for a little crunch. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxvN1gSmmvZkqplR3AmkOEuWHAhrV6PzAABgSNlJXxzb1Y_l0oXfhj7Rh-BA-ukD3YtTFjH0zADor92aXwDYFuIZ2lVhy-bwH5bIROWjUruPEULmLkIb2Wp1byv-1yln8LXuJ7RF5ZZvK/s1600/IMG_8962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTxvN1gSmmvZkqplR3AmkOEuWHAhrV6PzAABgSNlJXxzb1Y_l0oXfhj7Rh-BA-ukD3YtTFjH0zADor92aXwDYFuIZ2lVhy-bwH5bIROWjUruPEULmLkIb2Wp1byv-1yln8LXuJ7RF5ZZvK/s1600/IMG_8962.JPG" /></a></div>
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I can across this cookie recipe a while back on foodgawker when I had a few ripe bananas, but I didn't want to make another banana bread recipe {seeing as I have 5 <a href="http://curiouscountrycook.blogspot.com/p/recipe-index.html" target="_blank">quick bread/muffins recipes</a> using bananas} and I have made this recipe twice since. These cookies have no flour, no sugar, no oil if you use applesauce like I did, and vegan (depending on what type of chocolate you use). And unlike most cookie recipes where you end up with a few dozen cookies in your kitchen this only makes 18 small, 2-bite cookies. </div>
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All you need is some ripe bananas, oats, chocolate chips, a type of liquid binder, and a dash of vanilla. That's it! I mean most people have everything you need for this delicious recipe already so why not bake up a batch? </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zIQXYVKkgN1D8-4GiTchNc_kq-W6Uh3XdTb2YkXZgU9lWxGIFpBCSh8YguinhJkqmFGH4gBotONne5iP0pIbWGYSljTHVUYNVPdowH7tDL1Z6BteatPv81u0cOYen0HfjZVPY1OsxbOf/s1600/IMG_8482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9zIQXYVKkgN1D8-4GiTchNc_kq-W6Uh3XdTb2YkXZgU9lWxGIFpBCSh8YguinhJkqmFGH4gBotONne5iP0pIbWGYSljTHVUYNVPdowH7tDL1Z6BteatPv81u0cOYen0HfjZVPY1OsxbOf/s1600/IMG_8482.JPG" /></a></div>
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The <a href="http://allrecipes.com/recipe/healthy-banana-cookies/detail.aspx" target="_blank">original recipe</a> used dates instead of chocolate chips, but you could also use dried fruits. I think a batch of these cookies with half dried cherries and half chocolate chips would be absolutely delicious! The original recipe above used volume measurements to make the cookies where as I used my kitchen scale to weight the ingredients to make the recipe below which is more accurate, plus you don't have more dishes to clean afterward. If you don't have a kitchen scale {we have one like <a href="http://www.target.com/p/digital-food-scale/-/A-11011109?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C11011109&CPNG=Kitchen&kpid=11011109&ci_gpa=pla&ci_sku=11011109#guest-reviews" target="_blank">this</a> and it's the cheapest compared to other scales.} then <a href="http://www.egglesscooking.com/baking-101/baking-measurements/" target="_blank">this site</a> has good conversions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2boUPOA0OttvfVCwi2lrHBdQnLXzXxaACx0fzmj7c-2-0prkSi35TMBXowxaBJTiVIlIFtjvp12qdtyV5T5EDQuya57untKAwqcc15oDP6wKYyvX4Uhlg0B8pY4VvQRIQI8_fAFrrO0Zi/s1600/IMG_8493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2boUPOA0OttvfVCwi2lrHBdQnLXzXxaACx0fzmj7c-2-0prkSi35TMBXowxaBJTiVIlIFtjvp12qdtyV5T5EDQuya57untKAwqcc15oDP6wKYyvX4Uhlg0B8pY4VvQRIQI8_fAFrrO0Zi/s1600/IMG_8493.JPG" /></a></div>
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The ripened bananas give these cookies their sweetness, the oat give them their chewy texture, and a gooey, richness from the chocolate. Since this recipe have can be ready to eat in less than 35 minutes from start to finish they make for a quick and healthier snack for after school or served as dessert. I ate 2 cookies before they were even cooled which I think was the best because the chocolate just melted. You could even try this recipe using pumpkin puree instead of the bananas. </div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><u>Edit:</u></b> This recipe is <i><b>not</b></i> paleo because it contains oats. That was an error on my part due to trying to edit two different recipe posts at once. I do have at least 2 true paleo recipes that I'll post soon.</span><span style="font-family: Courier New, Courier, monospace;"> </span><br />
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<b><span style="font-size: large;">Banana Oat Chocolate Chip Cookies (healthy)</span></b></div>
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Recipe: <a href="http://www.fussfreecooking.com/sugary-treats/banana-oatmeal-chocolate-chips-cookies/" target="_blank">Fuss Free Cooking</a></div>
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yields: about 18 small cookies using a cookie scoop</div>
<br />
<br />
2 ripe bananas mashed {about 1/2 cup + 2 tbsp}<br />
110 grams/ 4 oz rolled oats {used GF old fashioned}<br />
80 grams/ 3 oz chocolate chunks<br />
55 ml/ 2 fl ounces unsweetened applesauce, veg. oil, or melted coconut oil.<br />
1 tsp vanilla extract<br />
<br />
<br />
1. In a medium bowl, add the ingredients until well combined. Let the mixture sit for 15-25 minutes- the mixture will thicken and the oats will soften.<br />
2. Preheat oven to 350F (or 175 C) and line a baking try with parchment paper.<br />
3. Using a big spoon or small cookie scoop, portion out the cookies on the cookie sheet with some room between each cookie and slightly flatten the top of the cookies {You'll want to flatten to cookies more than the cookies pictured above}. Bake for 15-20 minutes or until lightly golden.<br />
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Store in a resealable bag or container. </div>
Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com1tag:blogger.com,1999:blog-1089397315749636382.post-23450582285914787322012-10-18T14:56:00.002-05:002012-10-19T14:49:09.696-05:00Writers Block, Thursday Trinkets, & Tex-Mex Turkey Soup<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white; line-height: 20.78333282470703px; text-align: center;">"</span><span style="background-color: white; line-height: 20.78333282470703px; text-align: center;">This is for the tired and for the dreamers and for those families who'll never be like the Cleavers with perfectly made dinners and sons like Wally and the Beaver...... </span><span style="background-color: white; line-height: 20.78333282470703px; text-align: center;">So when the world knocks at your front door, clutch the knob and open on up, running forward into its widespread greeting arms with your hands before you, fingertips trembling though they may be."" -Anis Mojgani: <a href="http://vimeo.com/9527194" target="_blank">Shake the Dust</a> </span></span><br />
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Lately I have been stuck in a rut. It's like everything I had a passion for suddenly seemed useless and the things I strive for seemed so far beyond my reach. The reason for my sporadic and dull posts lately is when it came time to write a post, my mind goes blank and nothing I write seems to be interesting. This isn't the first time since I started blogging, that I thought about taking a break <strike>or even deleting my blog</strike>, but I never do because I know that some time later I will get back into the hang of it and enjoy it again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w17loNvlwuxkA9ed9q2Sg3pTmH1pKGNwBYP2bX2IynCUf3olw5XWmqnvLxQR86V6MqI-pE76RXAWCa0sK0obp1OqWeQml4QpjaQDAlQyAB1SelpsNCod-P04Y4pUwQNKwhyoLH3EvwbO/s1600/IMG_8735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w17loNvlwuxkA9ed9q2Sg3pTmH1pKGNwBYP2bX2IynCUf3olw5XWmqnvLxQR86V6MqI-pE76RXAWCa0sK0obp1OqWeQml4QpjaQDAlQyAB1SelpsNCod-P04Y4pUwQNKwhyoLH3EvwbO/s1600/IMG_8735.JPG" /></a></div>
I'm trying to find out what I am destined to do in this world; I used to think I knew exactly how my life would end up, but that idea has long since faded and I'm just trying to keep head above water some days. Ever since I took debate as a sophomore I have loved <a href="http://pinterest.com/raylynnb/spoken-word-poetry/" target="_blank">spoken word poetry</a> and it seems to be one of the things that I can always turn to when I'm feeling overwhelmed . So I've decided to start a category of posts called "<b>Thursday Trinkets</b>" where I will post things that I am interested in at the time, whatever is on my mind, and they may or may not also be combined with a recipe post. Many bloggers do it {like <a href="http://www.howsweeteats.com/crumbs/" target="_blank">Tuesday Things</a> from <a href="http://www.howsweeteats.com/" target="_blank">How Sweet It Is</a>} and I've thought about having doing something like that for a while now, but I think this will be a good little project to help me from getting detached.<br />
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But for now I will share with you a soup recipe that I really, really enjoy. I created the recipe mid-morning yesterday and I have eaten 2 1/2 bowls of it since which for me is rare because I like soup, but i'm not one of those people (like my mom) who could eat soup 2 out of 3 meals of the day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLs8KIa4GKsd-6knQBYuJ7OsZ1v_7ADvWZDWl0NXX8CHnNLcZ8TAq5OxJtHGXtln7H7_NjmAJ_sUirNkx5zWSiWfC39OdurJjr8DIaBQNVgm79BkaqS9KRT_LGBJVS3b5bzd1Az7Aoonac/s1600/IMG_8726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLs8KIa4GKsd-6knQBYuJ7OsZ1v_7ADvWZDWl0NXX8CHnNLcZ8TAq5OxJtHGXtln7H7_NjmAJ_sUirNkx5zWSiWfC39OdurJjr8DIaBQNVgm79BkaqS9KRT_LGBJVS3b5bzd1Az7Aoonac/s1600/IMG_8726.JPG" /></a></div>
This meal would be great to make after the holidays when you have too much leftover turkey to give to the dogs, but can't stand to eat another turkey sandwich without turning into a turkey yourself. One year we had a huge bag of turkey leftover and after 3 days of munching on it no one in the house wanted to even think about eating turkey until the next Thanksgiving.<br />
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This soup was a product of me being bored and not feeling so great, to use up some of the many bundles of cilantro that we had some how accumulated, and us having a large amount of turkey in the freezer which my dad refuses to eat (unless you sneak it in soup) because he claims "turkey burgers are gross, I had one once and I'm not trying it again." He's stubborn when it comes to food so you have to learn to sneak foods he claims that he doesn't like into dishes he does so he'll eat it and he always likes the end result as long as you keep the ingredients a secret. I kept the seasoning and heat level to a minimum since my dad doesn't like any spicy food though you could easily add more spice. I was planning on roasting some corn to get a little char on it so it would give the soup a smokey flavor, like Chiloso's corn when you add it to the tortilla soup, but we were out of corn.<br />
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<b><span style="font-size: large;">Tex-Mex Turkey Soup</span></b></div>
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<i>Created by Rayna of The Curious Country Cook</i><br />
yields: about 5 dinner servings </div>
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<br />
1 1/2 tbsp olive oil<br />
1 onion, chopped (1 1/2 cups)<br />
1 large red bell pepper, seeded & chopped<br />
1 jalapeno, seeded & minced<br />
4 garlic cloves, minced <br />
1/2 bunch cilantro, chopped<br />
1/4 tsp cayenne<br />
1 tsp ground cumin<br />
11/2 tsp chili powder<br />
1 1/2 tsp dried oregano<br />
1 1/2 tsp paprika<br />
1 (14.5 oz) can diced tomatoes<br />
4 cups low sodium stock (<a href="http://curiouscountrycook.blogspot.com/2011/11/homemade-turkey-stock-turkey-pot-pie.html" target="_blank">turkey</a> or chicken)<br />
3 cups cooked turkey, ground or shredded<br />
salt & pepper to taste<br />
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Toppings: cilantro, avocado, cheese, chips, lime slices<br />
<br />
<u>Notes:</u><br />
-For more heat you could leave the seeds in the jalapeno and/or up the cayenne to 1/2-3/4 tsp.<br />
<br />
1. Heat the oil in a large pot over medium-high heat. Add in the chopped onions, peppers, and garlic, saute for 10-15 minutes, or until the vegetables are very tender.<br />
2. Stir in the spices and chopped cilantro and cook for about 1 minutes to let the spices "wake up" before adding the canned tomatoes, stock, and cooked turkey.<br />
3. Bring to a boil before lowering the heat and simmering for at least 30 minutes. Taste to adjust seasonings before serving with the toppings.<br />
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Store the leftovers in a sealed container in the fridge.<br />
<u><b>Freezing:</b></u> Allow the soup to cool completely before filling up a freezer bag or container about 3/4 of the way full, getting as much air out before labeling and freezing. When we freeze liquids, we find it easier to clear a section the your freezer so the bag can lay flat to freeze and then you can stack them. The soup will last a few months in the freezer, but <b>the spices will get stronger</b> so if you have a spicy soup to start out with it will be spicier when you defrost it {we discovered that with my grandma's <a href="http://curiouscountrycook.blogspot.com/2011/10/lila-maes-taco-soup.html" target="_blank">taco soup</a>}.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com3tag:blogger.com,1999:blog-1089397315749636382.post-54860870340028683202012-10-16T14:58:00.000-05:002012-10-16T14:58:18.714-05:00Homemade Pecan Butter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeAyp06qu3iMAyd1Mc8oNGgYvUNOqGj1CyY_PqXGXl3k-NTBcQP1ni6xUtShdQU3hlzsFwJqHqwYw0Z4BBG-aK1Q08Pa4EXFfw3OEv56fMjJF9HX-WNi-XIM2vUEYmECu-s7wqxg1MR9U/s1600/Untitled-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeAyp06qu3iMAyd1Mc8oNGgYvUNOqGj1CyY_PqXGXl3k-NTBcQP1ni6xUtShdQU3hlzsFwJqHqwYw0Z4BBG-aK1Q08Pa4EXFfw3OEv56fMjJF9HX-WNi-XIM2vUEYmECu-s7wqxg1MR9U/s1600/Untitled-1.jpg" /></a></div>
You know those days when nothing goes right...I mean absolutely nothing and even the smallest of tasks seem impossible. That was how the last few days have been for me. I woke up feeling sick on Saturday (and later realized I was having a lupus flare up), had no energy, but I was a little productive because I made a chinese chicken stir fry for lunch on Sunday and made oven baked chicken on Monday night for dinner {both recipes will be posted soon}.<br />
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<tr><td class="tr-caption" style="text-align: center;">Meet Cowboy Cash the Bunny. He got the leftover toast with some pecan butter on it and he <b>loved</b> it!</td></tr>
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But the simplest recipe I wanted to make was homemade almond butter and both times it turned out horrible! The basic idea is to throw some nuts in a food processor and blend until it becomes a creamy nutty spread, but the first two times the mixture went from the "ball" stage to stay a glob instead of turning into creamy butter..even after 18 minutes of blending! I have no idea why even though I think it may have been that the nuts were old and I didn't toast them. So after 2 failed attempts and wasting over 3 cups of nuts I decided that then next batch I made was going to be turn out correctly.<br />
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So why am I making my own nut butters?<br />
A) because paying $8 for a jar of almond butter that I go through like crazy because it's my preferred choice for toast (peanut butter is now my least favorite spread) and because it's a key ingredient in tasty treats like my <a href="http://curiouscountrycook.blogspot.com/2012/08/almond-banana-chocolate-chip-muffins.html" target="_blank">paleo muffins</a>, <a href="http://curiouscountrycook.blogspot.com/2012/06/double-chocolate-cakies-finishing.html" target="_blank">chocolate cakies</a>, and <a href="http://curiouscountrycook.blogspot.com/2012/09/healthy-zucchini-brownies-paleo.html" target="_blank">zucchini brownies</a> is crazy.<br />
B) My mom recently made a trip to Sam's and brought home 3 large bags of nuts plus we just got a membership for Costco's so it's a good way to use the nuts.<br />
C) I can experiment with different flavor combos and make up new recipes using the butters.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pecan Butter is perfect on a piece of cinnamon raisin toast. </td></tr>
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There is a process to make nut butter: roast the nuts (optional, but I do it), cool the nuts, blend in a food processor until it becomes a fine powder, then a crumbly mix, next it turns into a ball, after blending for a few more minutes the mixture will get creamy, and you are done. You can season the butter with cinnamon like I did or add some sweetness with sugar or maple syrup; just look around the internet for homemade nut butter recipes and you'll see that the flavor combinations are endless.<br />
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<b><span style="font-size: large;"> Homemade Pecan Butter</span></b></div>
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2 1/2 cup pecans<br />
pinch of cinnamon<br />
maple syrup (see notes)<br />
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1. Line a pan with parchment paper and lay the nuts in a single layer. Bake at 300F for about 8-12 minutes, or until the nuts are fragrant and lightly golden. (<u>Note:</u> nuts contain a lot of oils which mean they can go from golden to burnt really fast so keep an eye on the nuts.) Let the nuts cool completely.<br />
2. Pour the nuts and cinnamon into a large food processor and blend on high. Scrape down the sides of the bowl as many times as you need. The nuts will turn into a fine mixture before becoming crumbly and finally it will become creamy after 8-15 minutes of blending (time varies depending on how much nut butter you are making and the size of you processor).<br />
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This recipe will make a little over 1 cup of pecan butter and is best kept in the fridge in a sealed container.<br />
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Note:<br />
-If you want to add some sweetness to your nut butter, pour 2-3 tbsp of maple syrup over the nuts before toasting them in the oven.<br />
<br />Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com1tag:blogger.com,1999:blog-1089397315749636382.post-90077920865611029562012-10-13T10:20:00.001-05:002013-10-18T13:41:59.820-05:00Healthy Chocolate Chip Oatmeal Cookie Dough! {No Bake} Lately I have been posting mostly sweet recipes and it kind of bugs me since I don't want y'all to think I only eat chocolate-covered treats throughout the week, especially since most of the recipes I've been sharing I actually made as far back as a few weeks ago but waited to post about it. After stopping by Central Market the other night and buying a few pounds of chicken breasts, a pound of large fresh scallops, and a lot of green veggies like baby bok choy (one of my favorites) I have several savory recipes in mind to share soon. I've also been thinking up a few new recipes for soup since according to my mom the changing weather will be "soup weather" soon.<br />
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But right now we are still talking about sweet treats. </div>
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Have you ever stopped by Katie's blog: <a href="http://chocolatecoveredkatie.com/" target="_blank">Chocolate-Covered Katie</a>? Her blog is full of amazing small portioned desserts that are healthy so you don't have to feel guilty about having <a href="http://chocolatecoveredkatie.com/2012/05/21/triple-chocolate-nutella-fudge/" target="_blank">nutella fudge</a>, <a href="http://chocolatecoveredkatie.com/2011/11/11/chocolate-pumpkin-pie-brownies/" target="_blank">chocolate pumpkin brownies</a> ,and I especially want to try the <a href="http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/" target="_blank">cookie dough dip</a>. This recipe was kind of inspired by her cookie batter recipes.<br />
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This recipe is gluten free, refined sugar free, can be vegan, and tastes sinful!<br />
The title," Healthy Chocolate Chip Oatmeal Cookie Batter, " gives you a pretty good idea of what this delicious recipe is made of and what it tastes like. The sweetness comes from large Medjool dates & a little maple syrup, the oat flour gives it a nutty flavor, and a good quality chocolate just makes everything better. I actually tested this recipe out about 2 weeks ago and the result was okay, but after tweaking and testing it a few more times I finally got this recipe.<br />
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This makes enough batter to fill an "average" size coffee mug 3/4 full which makes enough batter to last me a few days.<br />
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<b><span style="font-size: large;">Healthy Chocolate Chip Oatmeal Cookie Dough</span></b></div>
<i style="background-color: white; color: #0e1313; font-family: 'Droid Serif'; font-size: 15px; line-height: 21px; text-align: center;"> Created by Rayna of Curious Country Cook</i><br />
<i style="background-color: white; color: #0e1313; font-family: 'Droid Serif'; font-size: 15px; line-height: 21px; text-align: center;"> </i><br />
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10 Medjool Dates, Pitted<br />
4 Tbsp coconut oil <b>or</b> butter, melted<br />
1 tsp vanilla extract<br />
1/2 -1 1/2 tbsp pure maple syrup<br />
1/2 cup oat flour (gluten free oats)*<br />
1/3 cup favorite chocolate bar, chopped <b>or</b> mini chocolate chips<br />
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<u>Notes:</u><br />
*To make you own oat flour, add 1 cup of oats (gluten free or regular) into a small blender or food processor and blend until a fine powder.<br />
-You could try using light agave instead of maple syrup.<br />
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1. Put the pitted dates into a small bowl, pour enough boiling water to cover the dates, and sit aside for at least 15 minutes. Reserve 1 tbsp of date water before draining the softened dates.<br />
2. Add the softened dates, melted oil/butter, vanilla extract, 1/2 tbsp maple syrup, and the reserved date water into a food processor. Blend on high for 2 minutes, or until the dates break down and the mixture is smooth.<br />
3. Dump the oat flour into the processor bowl and blend again until no flour is visible. Add in the 1/3 cup chocolate before pulsing a few times to get everything incorporated.<br />
4. Taste to adjust sweetness -I usually use 1/2-1 Tbsp of maple syrup, but you could add more to making it sweeter.<br />
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I prefer to enjoy this chilled so I pour the batter into a bowl or mug, cover with plastic wrap, and chill for a few hours.Curious Country Cookhttp://www.blogger.com/profile/09738409820291885096noreply@blogger.com6