tag:blogger.com,1999:blog-81121245898908383592024-03-04T23:32:50.650-08:00Come 2 My KitchenBusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-8112124589890838359.post-86651441790370305252019-03-14T11:52:00.001-07:002019-03-14T11:52:14.860-07:00St Patricks Day Food Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56bCguvBHI_4UG5OMt2H5JgC28wbTMx07mupCZLs_XXxZfF4-r1iwYtbEx2h0rImbU8XNpRBvSjNIpsqu4CsOR6G2y_94PCTcaRllBHULncH52LUQX_TAEGRDdxGd2ertuaM_xktD200/s1600/St+pats+party+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="1600" height="346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56bCguvBHI_4UG5OMt2H5JgC28wbTMx07mupCZLs_XXxZfF4-r1iwYtbEx2h0rImbU8XNpRBvSjNIpsqu4CsOR6G2y_94PCTcaRllBHULncH52LUQX_TAEGRDdxGd2ertuaM_xktD200/s640/St+pats+party+1.jpg" width="640" /></a></div>
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I'm sharing the link to my previous post on this topic here, </div>
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so please <a href="http://come2mykitchen.blogspot.com/2015/03/st-paricks-day-party-fun.html#more">CLICK HERE</a> to learn about all these treats!</div>
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<br />BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-18496862270916854512015-12-22T22:22:00.000-08:002015-12-22T23:40:41.765-08:00Easy, Customizable BREAD PUDDING!<div style="text-align: center;">
Last year for Neighbor Gifts, I made a darling little "Bread Pudding Ornament" that we assembled</div>
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with our girls on Christmas Eve Day morning, and then we delivered them that afternoon.</div>
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They were unbaked so that our neighbors could choose whether to bake them up fresh</div>
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that evening before bed, or have a yummy hot treat in the morning for breakfast or brunch.</div>
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They were a big hit. I'm pretty well known around here for my Bread Pudding.</div>
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I rarely make it the same way twice, and I never use a recipe.</div>
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But, because I recognize that not everyone is able to just throw one together, </div>
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I'm going to share my technique and tips for making any number of flavors of Bread Pudding!<br />
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This photo below was from another time that I did assembly line Bread Pudding.<br />
These tins did not come with a lid, so I had to wrap each one with foil. For my neighbor gifts,<br />
I get the great set of tins from the dollar store that comes with a lid, so I really prefer those.<br />
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It looks like this is a Blueberry, Coconut, White Chocolate Flavor.<br />
It also appears that I used a couple different types of bread and rolls.<br />
That's the beauty of my technique...you can add whatever flavors your heart desires,<br />
or just simply whatever you have leftover from other recipes!<br />
This is a very basic recipe which is easy to adapt and everyone can make this. It's foolproof! <br />
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I often give my Bread Puddings un-baked and include the instructions for baking.<br />
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See the notes at the end of the recipe for all my flavor tips! <br />
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Bread Pudding Basic Recipe</h2>
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Makes one 9x13, two 8" pans, 8 mini bundts, OR 3-4 small gift tin size</h4>
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~ 1 dozen rolls or croissants, or 1 large loaf of French Bread....or any combination</div>
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of breads, as long as it equals 6-8 cups of cubed or torn bread (full 8 cups if using</div>
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straight croissants). DAY OLD is best!</div>
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~ 6 Large Eggs</div>
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~ 1 cup Brown Sugar or white if preferred, or a blend (see NOTES) </div>
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~ 1 tsp Fine Sea Salt (regular if you don't have it, but don't leave out the salt)</div>
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~ 3 cups Liquid (see NOTES)</div>
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~ 1-2 tsp Vanilla or other Extract/Flavorings (see NOTES)</div>
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~ Add-ins of choice (see NOTES)</div>
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~ Cooking Spray for pan</div>
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Tear or cut bread into large cubes into a large bowl (wide, if you have it). </div>
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In a separate bowl, beat eggs until smooth. Blend in Sugar until dissolved. Add Salt.</div>
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Whisk in Liquids and Flavorings. </div>
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Pour half of the liquid mixture over the bread cubes and gently toss. Add remaining liquid.</div>
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Gently stir in any add-ins. </div>
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Allow to rest for 20 minutes before pouring into pan/s. Don't forget to use cooking spray!</div>
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Bake at 380°on the center rack for 30-45 minutes, or until roughly doubled in size </div>
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and slightly hollow-sounding when tapped. </div>
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NOTES:</div>
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~ I prefer to use a combo of Croissants and other breads. The texture is just perfect when I do so, in my opinion.</div>
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~ I typically use Brown Sugar because I like the flavor more and it works best for Caramel base flavors. If you're not using a Flavored Creamer in your liquid base, you'll need to add more sugar.</div>
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~ I always use Flavored Coffee Creamers in my bread puddings. I mix them with equal parts whole milk, and half & half, or Cream. There are lots of flavors to choose from! You can use just milk, cream etc but your flavoring/extracts will need to be increased.</div>
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~ Even though there is flavor in the creamers, I still add some depending on my flavor profile. If nothing else, at least add Vanilla. Or Almond. Or both.</div>
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~ The sky is the limit on the add-ins you can incorporate! Think of what is in your favorite cookie and add that. Fresh or Frozen Fruits can also easily be added. Literally...if you can dream it, you can make it in a Bread Pudding! Get innovative!</div>
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~ Always keep refrigerated until baking if not baking immediately after preparing.</div>
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~ Always refrigerate uneaten portions.</div>
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If you'd like to try another version, this is my fancy-pancy Holiday Recipe.....</h4>
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<a href="http://www.come2mykitchen.com/2012/12/orange-caramel-creme-bread-pudding-and.html">Orange-Caramel Creme Bread Pudding and sauce</a></h4>
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If you'd like to see the finished product for my Ornament Gift Tins, <a href="http://www.adventuresofabusybee.com/2015/12/neighbor-gifts.html">please visit this post about Easy Neighbor Gifts on my Creative Blog, www.AdventuresofaBusybee.com </a></h4>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-17368965676123530262015-05-14T16:41:00.002-07:002015-05-14T23:06:58.841-07:00Fun "Faux-Nuts" for Summer Parties and Holidays!<div class="separator" style="clear: both; text-align: center;">
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What's more fun than Donuts?</h2>
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<span style="font-size: x-large;">Faux-Nuts!</span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdIEnbQ4xaNjxm0NfBjcNDxR-mPbCCA_Md55ZaSwPIsUjVmS5mw_B1UshTGVQKmKwjoFnB8wRR9_-DOkHmG1jRpByVXScRCKt9ABW5LMxRLKsjaDQXokUWe-lualKhmT2ey9QqW2n-n8/s1600/Faux-nuts+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdIEnbQ4xaNjxm0NfBjcNDxR-mPbCCA_Md55ZaSwPIsUjVmS5mw_B1UshTGVQKmKwjoFnB8wRR9_-DOkHmG1jRpByVXScRCKt9ABW5LMxRLKsjaDQXokUWe-lualKhmT2ey9QqW2n-n8/s640/Faux-nuts+2.jpg" width="426" /></a></div>
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And WHY are they more fun than regular donuts?</h3>
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1) No Oily, Greasy mess to make them!</h3>
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2) Lower in Fat and Healthier!</h3>
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3) Kids can help make them! No Baking required!</h3>
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4) They can be customized for Parties and Holidays!</h3>
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5) They are DELICIOUS!!</h3>
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So how do you make them? </h3>
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Well, you start with a base that is just like a Rice Krispie Treat, only better. </h3>
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How is it better? It's SOFT. And CHEWY. And YUM.</h3>
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(And you're about to get addicted. Don't say I didn't warn you.)</h3>
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What makes these different? First of all, the Rice. It's puffed, not crisped, so the texture is completely different in the finished product.</h3>
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Secondly, I use Coconut Oil and Almond Extract...but if you want to go more traditional you can switch them out. But, the flavor with my recipe...ooh la la!!</h3>
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<span style="font-size: x-large;">Basic "Chewy Treat" Base: </span></h2>
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1/2 cup Coconut Oil (or Butter if you choose)</h3>
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2/3 package of Marshmallows (or a full 10oz bag)</h3>
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1 tsp Almond Extract (or vanilla if you'd rather)</h3>
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6-7 cups Puffed Rice (Regular or Brown) </h3>
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Food coloring, optional*</h3>
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<b><span style="font-weight: normal;"><i>Melt coconut oil and marshmallows in microwave on high for 1 minute. Stir to combine, and add extract. Pour over puffed rice (in a large bowl) and stir until combined. Shape as desired.</i></span></b></h3>
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<span style="font-weight: normal;"><i> </i></span></h3>
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<span style="font-weight: normal;"><i>*Note: If adding food coloring, it’s best to add it when you add the extract if you want an even coloration. Mixing it in after the cereal is added makes for a very mottled appearance, which may be helpful for certain applications. You can also use spray colors or luster dust to add color and definition.</i></span></h3>
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<span style="font-weight: normal;"><i><br />**When shaping, use liberal amounts of cooking spray or coconut oil on your hands, and the spoon when stirring, to assist in the process.</i></span></h3>
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<span style="font-weight: normal;"><i> </i></span></h3>
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<span style="font-weight: normal;"><i> </i><span style="font-size: large;"><b>I have a "Baked Donut" pan that makes shaping these a breeze. No baking required, just press in the mixture, press down to form the thickness you want, and remove! </b></span></span></h3>
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<span style="font-size: large;"><b><span style="font-weight: normal;"><br /><b>I found my pan at the thrift store, but I've seen them on Amazon for less than $10.00. If you don't have one, just shape them by hand, or use a combination of glasses to cut the size you want. Frost or glaze with your favorite recipe, and then decorate!</b></span></b></span></h3>
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<br /><span style="font-size: large;"><b><span style="font-weight: normal;"><b> </b></span></b></span><br /><span style="font-size: large;"><b><span style="font-weight: normal;"><b>I'm making some for Memorial Day in a week or so...I have some Red, White and Blue sprinkles left over from the 4th last year, and I'll be glazing them with an aqua colored glaze.</b></span></b></span><span style="font-size: large;"><b><span style="font-weight: normal;"><b> </b></span></b></span><span style="font-size: large;"><b><span style="font-weight: normal;"><b>They are going to look amazing and festive and I know that everyone will love them because they really are tasty!</b></span></b></span><br /><b><span style="font-weight: normal;"> </span></b></h3>
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<b><span style="font-weight: normal;"><b>Want more ideas for using Puffed Rice to make shaped treats?<a href="http://www.come2mykitchen.com/2014/09/puffed-rice-possibilites.html"> Check out THIS post!</a></b> </span></b></h3>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-59326357419024069742015-05-01T10:43:00.000-07:002015-05-01T10:43:14.868-07:00Summer Cooking Classes for the SLC, UT area<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVTBdfGkhVYOZ6Z9zLVJ7dqUnlHDAtL7RdE11MpR1BadYlhsYHN24u-RfSdbDVEivzFdCIYyt9QPl2EJQtxdTmnD2modHhFl77IZfdZMNx8I-dhgzgrsDjSwaGZAb27Rc_lW9NjcYu9c/s1600/Cooking+Spring+-Summer+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVVTBdfGkhVYOZ6Z9zLVJ7dqUnlHDAtL7RdE11MpR1BadYlhsYHN24u-RfSdbDVEivzFdCIYyt9QPl2EJQtxdTmnD2modHhFl77IZfdZMNx8I-dhgzgrsDjSwaGZAb27Rc_lW9NjcYu9c/s1600/Cooking+Spring+-Summer+copy.jpg" height="640" width="494" /></a></div>
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If you live in the SLC area, you can attend one of my Cooking Classes this summer! I'm not doing the Sushi class, but the rest are mine, plus another one that is not listed here. That class will be "Cutting the Apron Strings" for 16-21 year olds who are leaving mom's kitchen behind!</h2>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-60487926916284600242015-04-30T15:44:00.000-07:002015-04-30T18:20:18.244-07:00Lemon Thyme Shortbread (plus how to grow Lemon Thyme)<h3>
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I absolutely LOVE Fresh Herbs....</h2>
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....and my very favorite is Lemon Thyme. I have it planted in numerous places around my yard. It comes back faithfully every spring, and it usually even gives me fresh growth during the winter. I have to dig underneath to find it nestled under the top dried layer, but I can always find a few blessed and delightful sprigs when I need it's fresh and bright taste in the middle of the cold months.</h3>
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But when Spring arrives, and it flourishes with new and boisterous growth, I love to showcase it in a beautiful and delicious dessert. </h2>
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<span style="font-size: x-large;"> Lemon-Thyme Shortbread</span></h2>
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I have these shown topped with a Lemon
Buttercream swirl, but most of the time I make these with a simple lemon
glaze. I've included both versions for your pleasure. Enjoy!!</h3>
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<h3>
<span style="font-weight: normal;"><i>This recipe I created calls for Lemon Thyme, but you can substitute with regular thyme...the lemon flavor will just be less intense. You can also substitute with a variety of other herbs including Basil or Lavender. Have you ever tasted either of them in a shortbread or cookie? Just like the Lemon Thyme, they add an understated earthiness and balance to the sweet that is exquisite. </i></span></h3>
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</h3>
<h3>
Lemon Thyme Shortbread</h3>
<i>325° for 30 minutes, or until lightly browned</i><br />
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<b>8 oz Butter (I recommend a European Butter for all, or at least half, of it)<br />1 cup Powdered Sugar<br />1/4 cup Lemon Juice (fresh squeezed, if possible)<br />1 tsp Vanilla Bean Paste (or extract)<br />2 cups Flour<br />1/4 cup fresh Lemon Thyme leaves (stripped from the stem…no need to chop the leaves)<br />1 tsp Fine Sea Salt<br />1 tsp Lemon Zest</b><br />
<br />
Cream the butter until light and fluffy. Add the powdered sugar, lemon juice and paste, and blend until well mixed.<br />
<br />
In
a separate bowl, whisk together the flour, leaves, salt and zest until
well coated with the flour. Add to the butter mixture and blend until
all the dry is incorporated.<br />
<br />
With slightly damp fingers, press
into your desired pan. A ¼ sheet pan yields thin pieces, but it will fit
and is a good size for buffet bites. A smaller pan will give you
thicker pieces, which are good for gift giving.<br />
<br />
<br />
<br />
<h3>
Lemon Glaze</h3>
<i>This
makes enough to glaze the shortbread base. Other juice or milk can be
substituted for a different flavor. If using milk or cream, make sure to
add an extract as well.</i><br />
<br />
<b>¼ cup Lemon Juice<br />1 1/2 cups Powdered Sugar</b><br />
<br />
Combine
well and spread over the moderately cooled crust (about 20 minutes out
of the oven). Allow to rest for an hour after glazing before cutting
into squares.<br />
<br />
<br />
<br />
<h3>
Lemon Buttercream</h3>
<h4>
<i><span style="font-weight: normal;">This
makes enough to give a generous dollop on each piece of shortbread, or
top frost the tops only of cupcakes or a sheet cake. You’ll want to
double it for other purposes.</span></i></h4>
<br />
<b>1/2 cup Butter<br />1/3 cup Lemon Pie Filling, or Lemon Curd<br />1/2 tsp Vanilla Bean Paste<br />2 cups Powdered Sugar</b><br />
<br />
Cream
the butter until light and fluffy. Add the lemon filling and paste, and
mix until well blended, scraping the sides as needed. Slowly add the
powdered sugar and blend until fully incorporated. Store excess in
refrigeration.<br />
<br />
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<h3 style="text-align: center;">
<i>I featured these bars, along with some other beautiful Springtime cookies, in a TV segment for Studio 5 on KSL/Channel 5 last year. <a href="http://www.come2mykitchen.com/2014/05/fresh-as-springtime-cookies.html">You can see them HERE!</a> You'll find additional recipes and photos to inspire a gorgeous Dessert Buffet for your next gathering, party or shower! </i></h3>
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<h2 style="text-align: center;">
Would you like to know how easy it is to grow Lemon Thyme for yourself? <a href="http://www.adventuresofabusybee.com/2015/04/growing-lemon-thyme-groundcover-for.html">Please visit THIS POST on my creative blog to learn more!</a></h2>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-57696202388286280182015-04-13T13:37:00.001-07:002015-04-16T07:57:59.935-07:00Infused Fruit Flavored Water using Herbal Teas<h3 style="text-align: center;">
</h3>
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If you were to look into my pantry, you would see several baskets and a jar full of Herbal Teas. They have sort of taken over one shelf in there. I counted the other day and I have 29 varieties in total. I sort of went crazy about a month ago when I was working on a <a href="http://www.adventuresofabusybee.com/2015/03/natural-dyes-for-easter-eggs-everything.html" target="_blank">"Natural Dyes for Egg"project (click here to see)</a>, which just increased my collection. Now I have to reconfigure my storage space for them!</h3>
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</h3>
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The majority are Fruit or Fruit Blend Teas. I do have a few other favorites, and I tend towards the vanilla/caramel/cinnamon blends for the non-fruit flavors. The ones pictured are my personal <i>FAVORITE flavors </i>of all the <i>Fruit Varieties</i> I have tried.</h3>
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</h3>
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Did you know that Herbal Teas are Calorie-Free??</h3>
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(I don't drink any caffeine that is why I stick with Herbal Teas, but occasionally a de-caf version will find it's way into my collection.)</h4>
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</h3>
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Today I'm focusing on my favorite thing to make with the Fruit versions.....</h3>
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</h2>
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<span style="font-size: x-large;">Infused Fruit Flavored Water</span></h2>
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<span style="font-size: x-large;"></span></h2><a href="http://come2mykitchen.blogspot.com/2015/04/infused-fruit-flavored-water-using.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com1tag:blogger.com,1999:blog-8112124589890838359.post-42755495025117663812015-04-11T12:30:00.003-07:002015-05-08T06:58:09.584-07:00Maple Balsamic Roasted Beet and Butternut Soup (with Coconut Milk)<div class="separator" style="clear: both; text-align: center;">
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<h3 style="text-align: center;">
I have a new love. It's heart bleeds red.</h3>
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Well, technically, it's all red. Though some<i> are</i> Gold! </h3>
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<h4 style="text-align: center;">
Seriously. I <i>NEVER</i> thought that I would say I <i>LIKE</i> Beets, let alone <i>LOVE </i>them.</h4>
<h4 style="text-align: center;">
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<h4 style="text-align: center;">
But after making this soup, I have to confess that I now love beets.</h4>
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<h4 style="text-align: center;">
<i>At least in this soup, I do</i>. You can keep the pickled ones. I am never going to like <i>THOSE</i>. I mean it. That's a whole other flavor profile and I'm <i>just not</i> interested. </h4>
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</h4>
<h4 style="text-align: center;">
I just want the silky smooth sweet creaminess that Roasted beets have to offer. Especially in <i>THIS phenomenal sweet and savory Soup</i>.</h4>
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</h4>
<h4 style="text-align: center;">
Even my husband couldn't get enough of it. I was so sad when I'd reheated the last of it. I'm making more this weekend. I must have it in my belly.</h4>
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Normally I would not have gone out of my way to buy beets at the store, but I got some in my Bountiful Basket, and I promised myself I would roast the heck out of every veggie I would normally turn my nose up at. I have found, happily, that I have more greatly enjoyed every vegetable I have roasted. Even Radishes, which is crazy, but they totally change and become as sweet as candy! So I figured beets would have a good chance of becoming palatable for me.</h4>
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</h4>
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So this soup started out as these roasted Veggies:</h4>
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<h4>
While I liked the flavor, I felt like it should have cooked longer. I had done my standard high heat method of roasting, but wished I had slow roasted them for several hours instead. They were a little firm for my liking. When you make them, you can choose between the two methods depending on how firm/crisp you like your veggies.</h4>
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<h4>
<i>I completely neglected to take a photo of the veggies BEFORE they roasted, and when I tossed them together before serving, everything took on the hue of the red beets (as seen above), even though the other 3 vegetables in the medley are orange/gold. That's beets for ya! They color everything they touch!</i></h4>
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<i><br /></i></h4>
<h4>
So here are two recipes for you to enjoy! The first is for the Roasted Medley, and the second is for the soup to make<i> with</i> the Medley. I will only be having the soup from here on out. It's so completely amazing that I must proceed<i> immediately</i> to recipe 2 from now on. But don't think you can skip the roasting and just make this with fresh produce! It will NOT be the same flavor or texture at all!</h4>
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<h3>
<span style="font-size: large;">Maple Balsamic Roasted Beets and Butternut Squash Medley </span></h3>
<h3>
<span style="font-size: large;"> </span></h3>
<h4>
<i>I always use my Baking Stones for roasting. For this medley, I also added a piece of parchment paper for easy clean-up. You can do it on a regular baking sheet, but I would make sure to use parchment or a silpat mat to help with sticking to the pan.</i></h4>
<h4>
<i> </i></h4>
<b>3 large Red Beets, washed and scrubbed well, stem removed</b> <i>(If desired, you can peel them) </i><br />
<b>3 large Gold Beets, prepared the same as the red</b><br />
<b>1/2 Large Butternut Squash, peeled </b><i>(or 1 small)</i><br />
<b>1 cup Baby Carrots </b><i>(optional, but I liked them in it)</i><br />
<b>1/4 cup <i>Real</i> Maple Syrup</b><br />
<b>2 TBL Balsamic Vinegar</b><br />
<b>1 TBL Kosher Salt</b><br />
<br />
<i>Cut the beets and squash into similar bite-sized chunks. Add carrots to mix. Whisk together the remaining ingredients, and pour over the mixture, stirring to blend. Bake at 425° for 30 minutes, stirring halfway through</i> (<i>For a more firm texture). OR bake at 300° for 90 minutes, then stir before placing under the broiler for 5 minutes (for a softer texture). </i><br />
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<i>Scatter fresh herbs over the top before serving, if desired.</i><br />
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<h3>
<span style="font-size: large;"><b>Roasted Beet and Butternut Soup with </b>Coconut Milk</span></h3>
<br />
<i><b>This recipe can easily be halved. Save the remainder of the coconut milk for another purpose.</b></i><br />
<br />
<b>1 batch of Roasted Beet Medley</b><br />
<b>2 cans Chicken Broth</b><br />
<b>salt and pepper to taste</b><br />
<b>1 tsp Balsamic Glaze (</b><i>optional)</i><br />
<b>1 tsp ground Sumac </b><i>(optional)</i><br />
<b>1 can Coconut Milk </b><i>(can be light if desired)</i><br />
<br />
<i>Bring the beet medley to boil in the chicken broth. Reduce to low and let simmer for 30 minutes. Puree with a blender or immersion blender (I used my Blendtec and it really got it smooth!). Add additonal seasonings and the coconut milk. Bring to desired temperature. Serve hot or at room temperature, or even chilled. Garnish with Coconut Cream (skimmed from top of can), Whipped Cream or Cream Fraiche. Fresh herbs, croutons or cheese toast is also a nice touch. </i><br />
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<b> </b><i> </i><br />
I've decided that this soup will be <i>PERFECT</i> for shooter cups at my next party. I think this soup will be on my appetizer table menu forever. And Ever. Amen.<br />
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Also, I added a new spice that I've been experimenting with: Sumac. It is very lemony. If you don't have it, you can substitute some lemon juice or zest for the acidic element. <br />
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-10420974939736759492015-04-08T10:32:00.002-07:002015-04-08T10:32:57.215-07:00Dinner in Less than 30 Cooking Class<div class="separator" style="clear: both; text-align: center;">
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If you're a local in the Salt Lake area (Northern Wasatch Front), you can attend a cooking class with me! Email for info! Registration is due this April!BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-22671476041105952082015-03-17T00:27:00.003-07:002015-03-19T10:17:42.937-07:00St. Patrick's Day Party Food and Fun!This morning I presented a couple of segments on my local TV news Channel (KSL 5-SLC, UT) for a St. Patrick's Day Party! In this post, I will be sharing recipes that were spotlighted during the segments. For the Party Decor and Games, please visit <a href="http://www.adventuresofabusybee.com/2015/03/st-patricks-day-party-decor.html"><i>THIS POST</i></a> on my Creative Blog <a href="http://www.adventuresofabusybee.com/">AdventuresofaBusyBee</a>! Thanks for visiting both of my blogs! <br>
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First up is the largest food item that I showed this morning:<br>
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<span style="font-size: x-large;">Shamrock Trifle</span></h3>
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<span style="font-size: small;">
This is a super easy St Patty's Day dessert! You could also easily substitute other flavors and shapes for other holidays during the year.</span></h3>
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<span style="font-size: small;"> </span></h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTgPh_wQR1vYDAKa4m5-RfBpgztTf2chFxzCa186wLCS-8bY1VezaKDOIWQdZ4Jvhb-5E82Z05ZQccVqkY4gFghmw1j0RgZ7sBh0vjV7u6iv5oxIK2WHcIKOubsIb0lDTYQCeBwMcWf8/s1600/st+pats+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTgPh_wQR1vYDAKa4m5-RfBpgztTf2chFxzCa186wLCS-8bY1VezaKDOIWQdZ4Jvhb-5E82Z05ZQccVqkY4gFghmw1j0RgZ7sBh0vjV7u6iv5oxIK2WHcIKOubsIb0lDTYQCeBwMcWf8/s1600/st+pats+4.jpg" height="400" width="266"></a></div>
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<a href="http://come2mykitchen.blogspot.com/2015/03/st-paricks-day-party-fun.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-55232900564710094942015-03-12T10:02:00.001-07:002015-03-12T10:02:10.097-07:00p.s. I love you, Pinterest<h4>
In the past few days, I have noticed that Pinterest has been making some changes to their functionality. I first noticed it when I went to pin something from other blogs...there is a new screen that pops up and the headings are included with the pics. Fascinating!</h4>
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Well this morning I noticed that it also looks different when I re-pin from the site directly. And when I decided to try something because it showed "Search" in the bar, I was OVERJOYED indeed!! </h4>
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THEY FINALLY ADDED A SEARCH FUNCTION! HOORAY!</h4>
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They had this function about a year ago, but it was only being beta-tested, according to their site, and they took it away after a while. I was very sad!</h4>
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I have over 160 boards, so searching through all of them is a bit of a pain in the patookie!</h4>
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Well, they have saved me loads of time with this new feature, so I took some time out of my busy day today to send them a little "Thank You Note". I hope you'll share it on your pinterest boards too! Let's let the developers know how much we appreciate their work to make life funner, easier and more PIN-teresting!!</h4>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-75801071096217371012015-03-03T10:12:00.002-08:002015-03-06T06:58:43.223-08:00Healthier Alfredo Sauce (Made with Roasted Caulifower!)I will be the very first to admit that I have never, ever liked Cauliflower. Ever.<br>
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Not cooked, and especially not raw.<br>
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Blech.<br>
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However, over the past month, I have been....shall we say....RE-EVALUATING, the little white veggie.<br>
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So now I'm pleased <i>and </i>willing to admit that I was wrong about Cauliflower. Well, sort of. I still don't like it raw. And technically, I don't even like it cooked (ie: boiled or steamed). But....How I DO like it is ROASTED.<br>
<a href="http://come2mykitchen.blogspot.com/2015/03/healthier-alfredo-sauce-made-with.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com2tag:blogger.com,1999:blog-8112124589890838359.post-69935786903304106142015-02-25T18:53:00.001-08:002015-03-03T07:43:03.269-08:00Salted Caramel Pizelles<h4>
So, like many of you, I have a THING for Trader Joe's.</h4>
(That's really a THING, right? Like some people have a THING for Downton Abbey. Or cute shoes. Or, oh, I don't know....Goat Cheese. Not that I would know about ANY of THOSE things. haha.)<br>
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There are just a few things I've gotten from there that I haven't totally loved, but for the most part, I am always excited when I get the chance to go and buy some TJ's yummies. There are now 2 in UT, though both of them are at least 30 minutes from me (I know, rough, right?). We REALLY need one in my neck of the woods, and I'm not the only one sayin' so.<span style="color: #f6b26b;"><span style="color: black;"> <span style="color: #b45f06;">Do you hear me</span></span><span style="color: #b45f06;"> <span style="color: #b45f06;"><span style="color: #b45f06;"><a href="http://www.traderjoes.com/">Trader Joe's????</a></span> </span></span></span> Yes, I really hope you do.<a href="http://www.shopatstationpark.com/"> <span style="color: #b45f06;">Station Park in Farmington</span></a><span style="color: #b45f06;"> would be perfect. </span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDPUiunMfsvEhANDOPM8MqtM0CnLP0sT4WLf4HUA9B9rh_qQdsVudJ95cTEeH4XOzON12FA70Nkvk7InYGJcvsA00n4wldtZtY0NlX2qQ7ewnTBXvdwr4WOmNnCVLbdjtWPZWkqEqPvU/s1600/trader+joes+caramel+pizelles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDPUiunMfsvEhANDOPM8MqtM0CnLP0sT4WLf4HUA9B9rh_qQdsVudJ95cTEeH4XOzON12FA70Nkvk7InYGJcvsA00n4wldtZtY0NlX2qQ7ewnTBXvdwr4WOmNnCVLbdjtWPZWkqEqPvU/s1600/trader+joes+caramel+pizelles.jpg" height="640" width="508"></a></div>
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Anyway.....Here's how this recipe came about.<br>
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<a href="http://come2mykitchen.blogspot.com/2015/02/salted-caramel-pizelles.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com2tag:blogger.com,1999:blog-8112124589890838359.post-12378933354003585292014-10-24T08:38:00.003-07:002015-02-26T14:32:24.765-08:00Pumpkin-Apple Cider<h2 style="text-align: center;">
<span style="color: #93c47d;">The Perfect Hot Drink for all your Fall and Winter Events!</span></h2>
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<span style="color: #93c47d;">Last week, my husband and I hosted a large gathering and I made this yummy cider to go along with the Pumpkin and Apple Theme I had planned for the Decor and Refreshments. It was a BIG hit and I had people asking me (begging me...haha) for the recipe. I technically didn't use a recipe, (as usual) I just threw things together! However, for the benefit of those that asked, plus those who will find this via the internet, I made it again in a large batch yesterday (for another event that I hosted in my home) and I kept track of how much of everything I added. </span></h4>
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<span style="color: #93c47d;">
</span></h4>
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<span style="color: #93c47d;">It's so fast and easy to put together, I'm sure you'll fall in love with it as a host, and I can guarantee your guests will love it as well!</span></h4>
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<span style="color: #783f04;"> </span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNx5zgekVgHIYMAoDAc1b9i0yz6A_UmfJA8B-Zg7H_W9N3ihPeFVWLowypmoseiIohxipAF5lDCvB73JUd1s6VAQxoJth0bkYgiVtsjxpJOo8oahZ8v6NzXZ8kyYhdmiieYjU-IjWJ2A/s1600/close+up+cider.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNx5zgekVgHIYMAoDAc1b9i0yz6A_UmfJA8B-Zg7H_W9N3ihPeFVWLowypmoseiIohxipAF5lDCvB73JUd1s6VAQxoJth0bkYgiVtsjxpJOo8oahZ8v6NzXZ8kyYhdmiieYjU-IjWJ2A/s1600/close+up+cider.jpg" height="640" width="426"></a></div>
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<span style="color: #783f04;"> </span></h4>
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<span style="color: #93c47d;">Can we thank Starbucks first off for creating a "Pumpkin Spice Latte" frenzy that spurred on an abundance of Pumpkin Spice Products?? **Applause** I don't ever drink coffee, but I sure do love Pumpkin Spice, so I'm thrilled that what seems to be the entire planet is so obsessed with "PSL" that food manufacturers are getting in on the act this season. Their creations mean more fun for me! </span></h4>
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<span style="color: #93c47d;">
</span></h4><a href="http://come2mykitchen.blogspot.com/2014/10/pumpkin-apple-cider.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-65460031840654626332014-09-02T19:38:00.003-07:002015-05-14T22:39:44.718-07:00Puffed Rice Possibilites!<h3>
<span style="color: #76a5af; font-size: x-large;">Go Beyond Rice Krispies and try a new spin on the traditional favorite!</span></h3>
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<span style="color: #76a5af; font-size: x-large;"> </span></h3>
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<span style="color: #6aa84f;">How? Use Chewy Puffed Rice in place of the Rice Krispies...You'll love the change, I promise! </span></h3>
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<span style="color: #6aa84f;"><br></span></h3>
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<span style="color: #76a5af;"><span style="color: #6aa84f;">I developed some of these recipes for a cooking segment I did on a local TV program called "Studio 5" that airs here in UT, but the basic recipe has been in my repertoire of treats since I was a child. I don't know why my mom made "Rice Krispy Treats" with puffed rice instead of "Crisped" rice, all I know is that I loved it. And continued to love it as an adult, except that I added my favorite dessert extract to the mix...ALMOND. Oh yes, it takes the flavor sensation to a whole new level, my friends. </span></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGSvWy9iod_gvSrXRk_Blmty8PO1PxfTXkgaPOxSo0noF4YInk3nC9zal_jMdRy4_4lG5WpFYuP7y5cUFkkI3lIWzbB6ymqkH5ssqHjzMFqOzWlwjdqqIN1ELzg5OWAmLyEQWVs5MTzo/s1600/basic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"></span><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnGSvWy9iod_gvSrXRk_Blmty8PO1PxfTXkgaPOxSo0noF4YInk3nC9zal_jMdRy4_4lG5WpFYuP7y5cUFkkI3lIWzbB6ymqkH5ssqHjzMFqOzWlwjdqqIN1ELzg5OWAmLyEQWVs5MTzo/s1600/basic.jpg" width="426"></a></div>
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<span style="background-color: white;">
</span><span style="color: #6aa84f;"><span style="background-color: black;"><span style="background-color: white;">One
thing I really want to point out is that this mixture, vs. the
traditional Rice Krispie treats, is REALLY soft and chewy. Additionally,
the very malleable nature of it makes it very easy to form, mold and
shape...even long after it is made. You really can't say the same thing
about the traditional version. Plus, it stays fresh for DAYS! I'm not
kidding...I have some that I made last week to do my pics with, and it
still tastes good 5 days later. It's soft and chewy still!</span> </span></span></h4>
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</h3>
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<span style="color: #6aa84f;"><span style="font-size: large;">Here is a photo I took at the studio showing all of the things I demonstrated and talked about during the TV segment:</span></span></h4>
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<span style="color: #6aa84f;"><span style="font-size: large;"> </span></span></h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TZS9u08oyWbIhdyg9rFOrfTRAcbxxcK7Ppkkp498Lz8Jke8Rn3YjeCjBmvXC43bcHZOrz9UgYZcmf7v1Ge1f-8KPIPBcbNnEmM-ac83AkL6f0ftoPVOWC-Mhy8TKHouf9d-fgMiI_G0/s1600/IMG_3134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6TZS9u08oyWbIhdyg9rFOrfTRAcbxxcK7Ppkkp498Lz8Jke8Rn3YjeCjBmvXC43bcHZOrz9UgYZcmf7v1Ge1f-8KPIPBcbNnEmM-ac83AkL6f0ftoPVOWC-Mhy8TKHouf9d-fgMiI_G0/s1600/IMG_3134.JPG" width="426"></a></div>
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<span style="color: #6aa84f;">
As you can see, in addition to the "Basic" recipe, I created some other tasty treats and concoctions for the TV segment. They were a big hit with the staff and crew at the studio. I am including the recipes at the end of the post. And now....for your enjoyment....the goods:</span></h3>
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<span style="color: #6aa84f;">
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<span style="color: #6aa84f;">First up: The "Faux-Nut". </span></h3>
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<span style="color: #666666;"><span style="color: #76a5af;"> </span></span></h3><a href="http://come2mykitchen.blogspot.com/2014/09/puffed-rice-possibilites.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-26878630455458236512014-05-20T19:24:00.001-07:002015-02-26T14:34:37.339-08:00Cooking Classes for Salt Lake City area readers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HHBZG8RyoEu0HO_oySD2qkN5ECZKSZpiKTHuCKf2sMT2_-2UW7KDiXgcsluBI6NCT2I-IMnTgbLEfL31hG3kZR21DQyeCkd_651EO1qdnclvCLjnhO4CmQm-YbeSJ9YASD1UFwb7vNM/s1600/CookingSummer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9HHBZG8RyoEu0HO_oySD2qkN5ECZKSZpiKTHuCKf2sMT2_-2UW7KDiXgcsluBI6NCT2I-IMnTgbLEfL31hG3kZR21DQyeCkd_651EO1qdnclvCLjnhO4CmQm-YbeSJ9YASD1UFwb7vNM/s1600/CookingSummer.jpg" height="640" width="494" /> </a></div>
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<span style="color: #f1c232;"><span style="font-size: large;">If you live in the Salt Lake City/Davis County area, I'd like to invite you to sign up for one of my upcoming </span></span></div>
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<span style="color: #f1c232;"><span style="font-size: large;">Summer Cooking Classes</span></span></div>
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<span style="color: #f1c232;"><span style="font-size: large;">held at the DATC in Kaysville. </span></span></div>
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<span style="color: #f1c232;"><span style="font-size: large;">Hope to see you there! </span></span> </div>
<br />BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-40504647566979175652014-05-05T10:01:00.001-07:002015-03-12T08:39:26.946-07:00"Fresh as Springtime" Cookies!<div class="separator" style="clear: both; text-align: center;">
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<span style="color: #93c47d;">This past week, I was invited to present a segment for KSL TV's Studio 5 with Brooke Walker. I love being on the show, and the entire staff is such a pleasure to work with. I am always amazed at how fluid they run the show, and what a great show host Brooke is! So much fun!</span></h4>
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<span style="color: #93c47d;">This Food Blog is all about the Recipes, so please go<span style="color: cyan;"> </span><span style="color: #e69138;"><span style="color: cyan;"><a href="http://www.adventuresofabusybee.com/2014/05/fresh-as-springtime-cookies.html">here to my Creative Blog at www.AdventuresofaBusyBee.com</a></span> </span>for MORE pictures and additional information about ALL of these cookies. For a great list of Edible plants and Flowers, please visit <a href="http://homecooking.about.com/library/weekly/blflowers.htm">this website.</a></span></h4>
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<span style="color: #93c47d;">Thanks for stopping by, and here are the recipes! (There is a "print-friendly" button at the bottom of the post for your use). Don't forget to check out the close up pics of all the cookies on my other blog. :) </span></h4>
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<span style="color: magenta;"> </span></h4><a href="http://come2mykitchen.blogspot.com/2014/05/fresh-as-springtime-cookies.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com2tag:blogger.com,1999:blog-8112124589890838359.post-5720657123553766992014-03-21T20:26:00.001-07:002015-02-26T19:57:00.747-08:00Gyros: 2 Ways and Homemade Tzatziki<div class="separator" style="clear: both; text-align: center;">
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Although I have previously posted my Gyro recipe, I wanted to revisit it. There are 2 reasons for that….one reason is that it has been one of my most read posts, and the other is that I wanted to show that you can also make Gyros with just plain ole' regular frozen meatballs too! (Oh, and I finally took a picture of my Tzatziki sauce :})<br>
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I really love my Tzatziki sauce…and I have yet to eat anyplace that makes one as good as my recipe. Does that sound crazy? It's not…it really is that good! Try it, and let me know what you think!<br>
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<a href="http://come2mykitchen.blogspot.com/2014/03/although-i-have-previously-posted-my.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-7431828647277282014-02-28T14:04:00.000-08:002015-02-25T21:42:52.963-08:00Cooking School Creations: Butternut Gnocchi and Prosciutto Wrapped Chicken<div class="separator" style="clear: both; text-align: center;">
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This is part ONE of my new "Cooking School Creations" series. I am currently teaching Adult Education Cooking Classes at a local Trade College, and I will be sharing some of the recipes I create for the students. I will do these recipes in a slightly different format than my other recipes because I will generally be sharing more than one recipe at a time. Also, because I am copying over from a word document, the font size is larger than the rest of my blog. (When I can figure out how to remedy that, I will change it!)<br>
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I hope you enjoy, and please feel free to comment or email me with any questions that you have! I love to teach, and I love to help others learn to love cooking!<br>
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</div><a href="http://come2mykitchen.blogspot.com/2014/02/cooking-school-creations-butternut.html#more">Click here to continue reading THIS POST!</a>BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-55424158402779230492014-02-28T07:38:00.001-08:002014-02-28T07:38:56.804-08:00Cooking School CreationsI have taught Cooking Classes for almost 20 years. Not nonstop, mind you, but with good frequency. I feel like that is one of my best skills because I have a brain that just ABSORBS things to do with food! (and a tummy that, unfortunately, likes to absorb the fat a little too much…haha)<br />
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When I was nearing Graduation at the Cooking School I was attending, the director of the Continuing Ed program there asked me if I would like to teach classes for them. I was thrilled to do so, because I had been trying to figure out how I was going to get back into that arena following my graduation.<br />
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So I will be presenting, on occasion, some of the recipes from the classes I am teaching. I hope you enjoy them!BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-32708986867784245482013-12-12T19:23:00.000-08:002013-12-12T19:25:11.987-08:00Easy Gourmet Food Gifts<h4>
I recently taught a Cooking Class to a group of women in my neighborhood, and I'm giving the recipes below. In addition to showing how to make the recipes, I gave some ideas for packaging the items if they were being given as gifts. I think I might have taken some photos, but I don't have time right now to search for them if I did! Been VERY busy of late! Anyway, enjoy the recipes! (Sorry, but they are coming over extra large from my word perfect document…no time to edit!)</h4>
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<br />
<div align="center" class="MsoNormal" style="text-align: center;">
<b><span style="font-family: "Copperplate Light"; font-size: 22.0pt;">Easy
Gourmet Food Gifts<o:p></o:p></span></b></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<span style="font-family: "Copperplate Light"; font-size: 16.0pt;">By Emily Thompson</span></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 18.0pt;">Compound butters</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Basic recipe:</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Per
pound of butter (2 sticks), add:<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~up
to 1 TBL liquid <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~up
to ½ cup seasonings, depending on type and how strong the flavor<o:p></o:p></span></div>
<div class="MsoNormal" style="text-indent: .5in;">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">*remember that you need more of fresh herbs
than bottled (by 1/3)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">*Always use un-salted butter, and add Kosher
Salt if needed for flavor<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Refrigerate
for one week, or freeze, tightly wrapped, for up to 3 months<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light";"><span style="font-size: medium;">~Slice
off or scoop out amount desired for service on </span><span style="font-size: 19px;">freshly cooked </span><span style="font-size: medium;">meats or fish, vegetables, pasta or
breads.</span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 18.0pt;">Roasted Nuts</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Basic recipe:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: 'Copperplate Light'; font-size: 14pt;">Per
pound of nuts:</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Prepare
a baking pan (Parchment works best)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Combine
1 cup of sugar with seasonings of choice in a small bowl (you can use less
sugar if you like) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">*Use as little or as much seasoning as you
like. I usually do 1/8 cup cinnamon per
batch, plus a little nutmeg, for my basic recipe<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in;">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">*If you are adding heat spices, cut back on
your sugar by half, and add amounts of spice to your preference, or leave out
the sugar entirely<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Whip
1 egg white until doubled in volume (room temp works best to whip)<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~
Add 1 tsp vanilla, or almond extract, to the egg whites if desired<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~fold
the whipped whites into the nuts <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Toss
the sugar mixture with the coated nuts until well mixed<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~pour
onto your baking sheet, making sure to only be one layer deep<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~bake
at <b>275°</b> for 30 minutes, stirring
half way through baking time<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~separate
after cooled<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 18.0pt;">Sour Cream Coffee
Cakes</span></b></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Basic recipe:</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Per
batch, which makes 1 9x13 Full, or smaller amounts depending on pan size you
choose<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Whisk
together the following dry ingredients and set aside:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
¾ cups flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">½
tsp baking soda<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">¼
tsp salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Cinnamon,
nutmeg, etc, optional depending on your flavor choice<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~In
a mixing bowl, cream together until light and fluffy:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">½
cup softened unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
tsp vanilla (or almond extract, if preferred)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~gradually
add in: <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">2
room temperature eggs and allow to blend completely between each<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~With
mixer running, alternate between adding flour mixture and:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
cup Sour cream, ending with the sour cream (do in thirds)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~When
thoroughly mixed, pour ½ the batter into sprayed pans <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~Spread
Filling of choice over the batter<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;"> *if using fresh fruit like apples or
pears, coat them with a small amount of flour immediately after you cut them to
prevent browning <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;"> *if using canned, plan on 1 can per
batch, but more if you prefer<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~top
with half of the streusel, then nuts (optional); then repeat the batter and
streusel layers<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~bake
at <b>350°</b> for 30-40 minutes or until
done and a toothpick comes out clean (smaller cakes will take less time)<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="font-family: "Copperplate Light"; font-size: 16.0pt;">Basic Streusel recipe<o:p></o:p></span></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">Makes
enough for at least one batch of coffee cake, but can easily be multiplied and extras
stored in the freezer for later use<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~In
a food processor (or by hand with a pastry cutter) combine:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">1
cup flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">½
cup sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">~pulse
in:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;">½
cup COLD butter (1 stick) until small crumbs form<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;"> *if doing by hand, cut your butter into
small cubes first<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Copperplate Light"; font-size: 14.0pt;"> *Add cinnamon or other spices if
preferred with the flour and sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment--></div>
BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-62012411294815689312013-10-29T08:04:00.002-07:002013-10-29T08:04:59.039-07:00I'm off on a Culinary Adventure!<br />
<h2>
I am BEYOND Excited....</h2>
<div>
.....For my next Culinary Adventure.</div>
<div>
<br /></div>
<div>
I get to do an Internship at the MOST amazing Hotel and Events Venue...</div>
<h3>
The GRAND AMERICA Hotel in Salt Lake City, Utah.</h3>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUIHUH8a8wPXvwFdiSiFLI29xCuv-9eCOocwhTS2sqIv4Oif_bOMq9TVYZBgyTNtgRenGw5LVuMVPnu2g09JvkWDIupVyw0FIGHLgT-abtyPfrhn8a_BLYPDHBJ-NWffqHDf9c3yh2myL/s1600/grand-america-ext-night-large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUIHUH8a8wPXvwFdiSiFLI29xCuv-9eCOocwhTS2sqIv4Oif_bOMq9TVYZBgyTNtgRenGw5LVuMVPnu2g09JvkWDIupVyw0FIGHLgT-abtyPfrhn8a_BLYPDHBJ-NWffqHDf9c3yh2myL/s400/grand-america-ext-night-large.jpg" width="333" /></a></div>
<div>
<br /></div>
<div>
This venue is the NICEST hotel in all of Utah. It is the cream of the crop, the ultimate, the most luxurious, the most classy, and just hands-down the coolest place with fabulous vintage style. It's my kind of place.</div>
<div>
<br /></div>
<div>
And I get to work inside. Making Pastries and Baked goods. And loving every fabulous experience.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLATuJmajKZ7QiSPthLG09kE3jGZBwa8tvi8FybbmJJ9liobf9c2gjUo08FbI5z8EkvhPJ4mxjIRqv2ad5yMxB_Pd8Ir3Kq-LAd0hoP-VAXn66FEzbk0IlS4sSt2RAaTx1wV_BNgm-pnz/s1600/croissants.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSLATuJmajKZ7QiSPthLG09kE3jGZBwa8tvi8FybbmJJ9liobf9c2gjUo08FbI5z8EkvhPJ4mxjIRqv2ad5yMxB_Pd8Ir3Kq-LAd0hoP-VAXn66FEzbk0IlS4sSt2RAaTx1wV_BNgm-pnz/s640/croissants.jpg" width="426" /></a></div>
<div>
<br /></div>
<div>
I cannot wait to get started!</div>
<div>
<br /></div>
<div>
I owe very special thanks to my wonderful instructor who had the faith in me to recommend me for such an incredible opportunity. I have SO much to learn while I'm there, and I can hardly wait to dive in and work hard! </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoThvjgVMudBaTIl1Q5YBB4dN79EOL6Yxc08qC3yNPNqdYXcUcJeEa_UxngYLkjdesf8W9SphZ-KcJQIuBM-cTlYrRad_4XT7s7XQeJokyreYahd0i2t0_Q84S017OXuVgPqGoItBoKM-/s1600/grand-salon-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="301" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoThvjgVMudBaTIl1Q5YBB4dN79EOL6Yxc08qC3yNPNqdYXcUcJeEa_UxngYLkjdesf8W9SphZ-KcJQIuBM-cTlYrRad_4XT7s7XQeJokyreYahd0i2t0_Q84S017OXuVgPqGoItBoKM-/s400/grand-salon-small.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1oOzu3vNPUttpaPktzrRJfrcwW9KX5Zlt7u7TY1vuUlGrpU93aFkUjUz_dXyc9DsMksyoS1xh6hKX8o8Oe23bkct2Ay8QzgZv6KS0uhFp7fR3bdm2B4wfeJhkFuE8pa3X0UhFuRDzTqG/s1600/garden-cafe-patio-2-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq1oOzu3vNPUttpaPktzrRJfrcwW9KX5Zlt7u7TY1vuUlGrpU93aFkUjUz_dXyc9DsMksyoS1xh6hKX8o8Oe23bkct2Ay8QzgZv6KS0uhFp7fR3bdm2B4wfeJhkFuE8pa3X0UhFuRDzTqG/s400/garden-cafe-patio-2-small.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qNxUm7ztNOvTiSCziAg8LWSN87viAa4NcYkVArrM-hOJiUJiSMH5agXJ4t4pZtgEIVFBD0v_3BCKqqT_IciICeCpU-BMWpMh6R_ZdjincUMio8EMF_VWD_x-lgy_vYHhJtu2171AKtrE/s1600/grand-ballroom-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qNxUm7ztNOvTiSCziAg8LWSN87viAa4NcYkVArrM-hOJiUJiSMH5agXJ4t4pZtgEIVFBD0v_3BCKqqT_IciICeCpU-BMWpMh6R_ZdjincUMio8EMF_VWD_x-lgy_vYHhJtu2171AKtrE/s400/grand-ballroom-small.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
These photos are courtesy of The Grand America Media Center, and you can see more by visiting their website at <a href="http://www.grandamerica.com/rooms-and-suites/hotel-features">The Grand America Hotel</a>. </div>
<div>
<br /></div>
<div>
I am really, really excited to do this Internship! Can you tell???</div>
<div>
<br /></div>
<div>
</div>
BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-46085469144428344992013-09-27T13:56:00.001-07:002013-09-27T13:56:50.918-07:00I just Graduated from Culinary School!Woohoo!! I did it!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq27l3kJ4W0PHOJGV_QSxemshuKDbImzLcqXLPYujNuPBdFwWexITCAwmQxMfY57xwzwgk_FBOyHp1v3HxxJZ-7oLLcbtiYQKRvDBu46KDGXdrxWKTE0Iwj47hJOmENSyvuvRbGQz8Mk/s1600/cap+and+gown.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXq27l3kJ4W0PHOJGV_QSxemshuKDbImzLcqXLPYujNuPBdFwWexITCAwmQxMfY57xwzwgk_FBOyHp1v3HxxJZ-7oLLcbtiYQKRvDBu46KDGXdrxWKTE0Iwj47hJOmENSyvuvRbGQz8Mk/s320/cap+and+gown.jpg" width="320" /></a></div>
<br />
I still have a couple of weeks of lab and course work to finish up, and then I'll be working on an externship for another month. After that however, I will be entering the work force. Oh my.<br />
<br />
The crazy thing is that I didn't go to Culinary School so I could become a Chef. Working in a restaurant is the LAST thing I want to do!<br />
<br />
I'm more of an Event Planner/Culinary Teacher kind of girl.<br />
<br />
We will see what lies ahead!BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-1429442865969077702013-06-03T18:18:00.003-07:002013-10-29T10:07:52.966-07:00Mexican Meatball Soup<h3>
<span style="color: #990000;">
To see the story behind this recipe, <a href="http://www.adventuresofabusybee.com/2013/06/lunch-for-special-visitor.html" target="_blank">please visit this post on my creative blog</a></span>.</h3>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDVqoJoZC2m1aY_DodMPTvBgu28USknDIAWeHq4bTP7ym0ZNVWBJCU0qa7StUJtZM6t8XHAPtEeQiOuL4Gz-Y2UP5wZGmkS7A1zZTj4m_CiVOc-v-Ylnpn1UOl6CKjli7CSmDotIoyNY/s1600/MexiMeatballsoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikDVqoJoZC2m1aY_DodMPTvBgu28USknDIAWeHq4bTP7ym0ZNVWBJCU0qa7StUJtZM6t8XHAPtEeQiOuL4Gz-Y2UP5wZGmkS7A1zZTj4m_CiVOc-v-Ylnpn1UOl6CKjli7CSmDotIoyNY/s640/MexiMeatballsoup.jpg" width="518" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<h3>
<b><span style="color: #990000;">For the Meatballs I used in this soup, please see <a href="http://www.come2mykitchen.com/2013/06/mexican-meatballs.html" target="_blank">this post for the recipe</a>, or use your own recipe and add 1 tsp of Taco Seasoning for each lb. of meat used.</span></b></h3>
<br />
<div style="text-align: left;">
MEXICAN MEATBALL SOUP<br />
<br /></div>
<div style="text-align: left;">
Soup Base:</div>
<div style="text-align: left;">
<ul>
<li>1 large Onion, diced</li>
<li>1 TBL Butter (or oil of choice)</li>
<li>2 large cans Diced Tomatoes, with liquid</li>
<li>4 cups Water</li>
<li>2 TBL Beef Bouillon Granules (I use <a href="http://shirleyj.com/en/store/products/beef-bouillon/" target="_blank">"Shirley J" Beef Bouillon, which you can order HERE)</a></li>
<li>2 TBL concentrated Tomato Paste (I use the tube variety)</li>
<li>1 cup Cooked Rice</li>
<li>1 TBL Oregano</li>
<li>1 tsp Cumin (or more to your liking)</li>
<li>1/2 tsp Chili Powder</li>
<li>1/2 tsp Salt</li>
<li>1/2 tsp Ground Black Pepper</li>
<li>1 TBL Fresh Cilantro leaves, or 1 tsp Dried Cilantro</li>
<li>1 lb. cooked Meatballs of choice </li>
</ul>
<ol>
<li>In a large stockpot, saute the onion in the butter until well cooked </li>
<li>Add all remaining ingredients, except Meatballs, and simmer for 30 minutes over low heat</li>
<li>Add Meatballs and heat through</li>
<li>Serve with Garnishes:</li>
<ol>
<li>Tortilla chips, crushed</li>
<li>Avocados</li>
<li>Sour Cream, or Mexican Crema</li>
<li>Shredded Cheese, or Mexican Cheese of choice</li>
<li>Additional Cilantro</li>
</ol>
</ol>
</div>
</td></tr>
</tbody></table>
<br />BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-83139021283033961482013-06-03T17:58:00.001-07:002013-06-04T07:33:04.107-07:00Mexican MeatballsServe these Meatballs over Rice with a Spiced-up Tomato Sauce, or add them to<a href="http://www.come2mykitchen.com/2013/06/mexican-meatball-soup.html" target="_blank"> this recipe for Mexican Meatball Soup.</a><br />
<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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzw8GRuKNQHD6QAMsAxx0Y8tmTvgpSE9jh1MlJOBKSAhwomU8LKsGw3ct_xrNuLLaEAfMvJasnSJw-JcC2RA_IyHJcXllqwRA_X-kGdOKObn2rWivL_Oukdd3FY2scKGXrJhoM6BRp4g/s1600/MexicanMeatballsGP.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzw8GRuKNQHD6QAMsAxx0Y8tmTvgpSE9jh1MlJOBKSAhwomU8LKsGw3ct_xrNuLLaEAfMvJasnSJw-JcC2RA_IyHJcXllqwRA_X-kGdOKObn2rWivL_Oukdd3FY2scKGXrJhoM6BRp4g/s400/MexicanMeatballsGP.jpg" width="356" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
<div style="text-align: left;">
MEXICAN MEATBALLS</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<ul>
<li>1 lb Ground Beef (or other ground meat of choice...Turkey is great!)</li>
<li>1 Egg, beaten</li>
<li>1 cup cooked and cooled Rice</li>
<li>1 bag (single serving size) Doritos Nacho Cheese flavored chips, crushed </li>
<li>1 TBL dried Onion (or use fresh, if you'd rather)</li>
<li>1 tsp Salt</li>
<li>1/2 tsp Ground Black Pepper</li>
<li>2 tsp Dried Oregano</li>
<li>1/2 tsp Cumin</li>
</ul>
<div>
<ol>
<li>Combine the meat with the egg until well blended</li>
<li>Add rice and mix with hands until nicely distributed</li>
<li>Add remaining ingredients</li>
<li>Form into small balls. (Quite small if using them for soup)</li>
<li>Place in a sided Stoneware baking dish, or on Parchment Paper if using a baking sheet (See notes)</li>
<li>Bake at 400° for 8-10 minutes for small size, or 12 minutes for larger size</li>
<li>Serve warm</li>
</ol>
<div>
Notes: </div>
<div>
~I always use Stoneware when I am making meatballs because I find that it will produce the best crispy edges. If you don't have any stoneware, then Parchment or a silpat mat is a good alternative.</div>
</div>
<div>
~If desired, add cilantro to your mixture.</div>
<div>
~This recipe can easily be doubled or tripled if needed.</div>
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To see where this recipe started, <a href="http://www.adventuresofabusybee.com/2013/06/lunch-for-special-visitor.html" target="_blank">please visit this post.</a></div>
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<br />BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com0tag:blogger.com,1999:blog-8112124589890838359.post-84069011870938632212013-05-01T20:59:00.001-07:002015-04-16T07:58:56.228-07:00Storing Fresh Produce in JarsMany of my readers have seen my posts about <i><a href="http://www.come2mykitchen.com/2013/04/keeping-cream-fresh-for-longer.html" target="_blank">Keeping Cream Fresher for longer</a>,</i> and possibly another post on my other blog about<span style="color: #45818e;"><i> <a href="http://www.adventuresofabusybee.com/2013/03/keeping-berries-fresh.html" target="_blank">Keeping Berries Fresh</a></i>.</span> This post follows right in line with both of my tips for using jars to keep food fresh for longer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhmXI7WQmatOstXPW4RgRTNaJuhajdZxVNHSR1U3TFR3qPd3rng9WP6SPpz9NCcwusYIQjrcoYAvAF2_fj4T1kZUgSRM5DtOoQwXPcabI7_EQT2PCazroxUpEvXPpYc1ME4bgeL3_8ao/s1600/storingfreshproduceGP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhmXI7WQmatOstXPW4RgRTNaJuhajdZxVNHSR1U3TFR3qPd3rng9WP6SPpz9NCcwusYIQjrcoYAvAF2_fj4T1kZUgSRM5DtOoQwXPcabI7_EQT2PCazroxUpEvXPpYc1ME4bgeL3_8ao/s640/storingfreshproduceGP.jpg" height="640" width="426" /></a></div>
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The jars in the photo contain Blackberries, Basil, Romaine Lettuce, and Spinach. Each of the items are produce that I immediately put into clean glass jars when I get home from the store (or receive my Bountiful Baskets order....or when it's summer, pull from my garden).<br />
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I typically use Mason type jars, but I also use empty pickle jars or any other large jars that I can find at the thrift store.<br />
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Why do I do this??<br />
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Because the unwashed, and unstemmed fruits and vegetables stay at the perfect temperature and hydration levels to keep spoilage at bay.<br />
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Does it REALLY work?? Yes it does!<br />
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The berries above lasted for 9 days. The basil for 2 weeks, and the spinach is still in there! (Now going on 3 weeks). The lettuce lasts for up to 10 days, but I typically use it up faster than that.<br />
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Besides Greens, Herbs and Berries, I also use it for Asparagus, Mushrooms and Broccoli, though each of these last only a short time longer than if they are just in your produce drawer. Mainly it will help to maintain the crispness of those items.<br />
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Not throwing away spoiled produce will save you money on your grocery bill, I promise!<br />
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For more info on how to handle and store your produce in jars, please visit <a href="http://www.adventuresofabusybee.com/2013/03/keeping-berries-fresh.html" target="_blank">this post about berries, keeping in mind that the general directions will apply to any produce.</a><br />
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Sharing with these lovely sites: </h3>
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<a href="http://jannolson.blogspot.com/2015/04/share-your-cup-thursday-145.html">Share your Cup Thursday</a></h3>
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BusyBee Emilyhttp://www.blogger.com/profile/06947741774513537695noreply@blogger.com1