tag:blogger.com,1999:blog-17455052450820129762024-03-12T19:44:37.233-04:00what's up buttercupAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-1745505245082012976.post-1727425617152025342018-06-21T07:00:00.000-04:002018-06-21T07:00:08.800-04:00Salted Vanilla Bean Milkshake Swiss Meringue Buttercream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN0VrINDI3ODcvcvp-nyUAH0q-nn21gbqPzP2UVLdSyw6a2CtIOam3fepns_Oh15OvrpJSHtDh3OA0t62GmwNyCehVbEDEP22Xo-FPhVUu5w4UzOBotRlSYRgk_1kEY31l2eLY0mAzDg/s1600/swiss+buttercream+final+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDN0VrINDI3ODcvcvp-nyUAH0q-nn21gbqPzP2UVLdSyw6a2CtIOam3fepns_Oh15OvrpJSHtDh3OA0t62GmwNyCehVbEDEP22Xo-FPhVUu5w4UzOBotRlSYRgk_1kEY31l2eLY0mAzDg/s1600/swiss+buttercream+final+.jpg" /></a></div>
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Get ready for all the words and very
few pictures! This is a very wordy post for a reason though. It's
worth it, truly it is, especially if you want the secret to the best
buttercream ever!</div>
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I have a few recipes that I am
extremely proud of and this is one of them. Sometimes inspiration
hits and you come up with something that shocks you. I have no clue
what inspired this, but it has been on repeat the past few years.
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I usually use it on my favorite deep dark rich “Chocolate Espresso Stout Cake.” Both are so similar in the subtle, yet complex, tastes, but so opposite as well. One is deep dark and rich, while the other light, fluffy and delicate. Unfortunately, I've lost my memory card with the pictures I took last time I made it. Hopefully it'll turn up again or I'll have to make another batch, so I can photograph it and post the recipe. I'm sure my family will hate that. (insert sarcasm sign here)</div>
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If you've never made a swiss meringue
buttercream, it can seem very daunting, but don't worry. It's easier
than you think. Plus, believe it or not, it is almost impossible to
screw up. Almost... I've never actually ruined a batch, I've always
managed to salvage it. Anytime I've ever gotten stuck, I just
searched pinterest for “swiss meringue buttercream (whatever is
going wrong)” and have always found out how to troubleshoot it.
I've put off writing this recipe for a few years now, because it can
seem so overwhelming and I didn't have the confidence in my ability
to properly explain the process. But now, I've made it so many time
that I feel like a pro at making it work. I'll share some tips for
ways to fix it below and give some info on how to tweak the flavors.
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Now, be ready to seem like baking rock
star when you take a cake with this buttercream somewhere! Every time
I use it people lose their minds over how good it is. I'd say that
most people haven't had this type of buttercream and it throws them
for a loop because it is so rich and creamy, it's sweet, but not
overly sweet as the typical “American” style buttercream we
normally have.
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Troubleshooting and Tips:</div>
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*I've never found this particular
problem on any other post, but I often find that it can take so long
to whip the egg whites, then whisk in the butter that my mixer starts
getting hot and the buttercream will not set up, so I put it in the
fridge for about 15 minutes, let the mixer cool and them pull it back
out and finish it off and every time it comes right together with in
a couple of minutes. Now, this has happened on my mixer, my Mom's
mixer and my Mother in law's mixer, but they are all Kitchenaides so
that may be the issue, but I don't see me changing brands anytime
soon either.
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*Sometime, a while ago, I started using
a separate bowl for the double boiler and not the bowl for the stand
mixer. Most recipes tell you to just just the same bowl, but I've
found it takes too long to come back to room temperature.</div>
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*I used to always use a thermometer,
but now I simply use my hands to feel the whites to make sure the
grit of the sugar is gone, meaning that it has dissolved. I don't
recommend doing that to start, but after awhile, if you're good at
winging it while in the kitchen, you should be fine doing it too. If
you don't do well throwing caution to the wind DON'T do it and use
the thermometer!!! Also, if you do this make sure you use pasteurized
eggs!!!</div>
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**My buttercream is soupy:</div>
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Just like above. Pop it in the fridge
for about 15 minutes and then try again.
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**My buttercream is curdled or looks
like scrambled eggs:</div>
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I know this sounds like the same thing,
but it's not. If it curdles and separates, take about ½ cup of
buttercream, heat it in microwave for about 15-30 seconds(start with
15 so you don't get it hot), stir it up and slowly stream it into the
bowl, while beating on med-high speed. You may have to refrigerate it
afterwards and beat again. I've only had to do this a couple of
times. Once it became thin and needed to chill afterwards and then be
whisked again the other time it whipped right up. Now if its not
separated just looks like scrambled eggs, just keep whisking it's
normal.
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Salted Vanilla Swiss Meringue
Buttercream</div>
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yields about 6-8 cups</div>
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<i><a href="https://sites.google.com/view/milkshakebuttercream/home" target="_blank">click to print</a></i></div>
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10 egg whites</div>
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2 ½ cups sugar</div>
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3 cups butter, cut into cubes, cool not
cold
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2 tablespoons vanilla bean paste</div>
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1 teaspoon salt* (add extra half
teaspoon at a time to increase the saltiness if desired or drop to ¼
teaspoon if you don't want the saltiness at all)</div>
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½ cup malt powder
</div>
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Start by separating eggs, add egg
whites and sugar to a double boiler over medium low heat, whisking
constantly until it reaches 140 F and all sugar is dissolved. Do not
go far past this temperature. Pour mixture into the bowl for your
stand mixer and using the whisk attachment, whisk until room
temperature and stiff peaks form. While it is whisking, cube butter
and pre-measure the remaining ingredients. Once you reach stiff peaks
and the bowl is not longer warm to the touch, switch to the paddle
attachment and start adding one cube of butter at a time, making sure
it is incorporated before adding the next. Once the butter is
incorporated and the buttercream is the desired texture, add the
remaining ingredients. Taste to make sure you don't need to make any
changes.
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It will keep for about two weeks in a
refrigerator. You can freeze it, but the texture will not be as good
and it will lose some volume.
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Let me know if you try it out!
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Happy caking!</div>
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xoxo</div>
<div style="margin-bottom: 0in;">
Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-54419989415529091422018-06-12T07:00:00.000-04:002018-06-12T13:40:41.907-04:00Instant Pot Chicken Enchilada Pasta (Everyday Eats)<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYbB4rY8Poq0h9kctCX4-t-vPmXjnFPretWth0FGrtguDVguByX5IYYIsOa2K2pcSIGHUIlzCw04uh98qc7clAOyGxrzdhyIM8Przrl4J_ZtLBuKxi7zSlzDj6AKw0V3jt2vXq-J2WCo/s1600/ip+chicken+enchilada+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="867" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYbB4rY8Poq0h9kctCX4-t-vPmXjnFPretWth0FGrtguDVguByX5IYYIsOa2K2pcSIGHUIlzCw04uh98qc7clAOyGxrzdhyIM8Przrl4J_ZtLBuKxi7zSlzDj6AKw0V3jt2vXq-J2WCo/s1600/ip+chicken+enchilada+pasta.jpg" /></a></div>
<br />
I haven't posted one of these, "Everyday Eats/Weeknight Dinners" posts in FOREVERRRRRR! This series, which is getting a name change, is basically a recipe of things we eat on the regular. I've usually photographed them with my cell phone, on a whim, in not the best lighting, but, hey that's real life. This is a major favorite around here, and when all four of us love something you know it's a winner!<br />
<br />
Ok, this isn't totally a one pot meal but other than the pasta it's all made in the instant pot or any pressure cooker. I've also made it on the stove top and I'll make, photograph and post that way as well. This way takes just as long but it's almost totally hands off. There is some sauteing and then you set it and forget it When the pressure is coming back to normal, you boil the pasta, make the guacamole and chop the cilantro. Super easy! I can put it on, help the kids with homework then come back and finish dinner.<br />
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So, this is in no way a real Mexican dish, but it is so delicious! I've been making the stove top way for yearsssssss, but when I got my <a href="https://amzn.to/2KUdBER" target="_blank">Instant Pot</a>, this was one of my first experiments. A couple of tweaks later and we have this beauty! You could absolutely use rice, cauliflower rice, quinoa or even zoodles with this! I will probably making it with noodles for my heathens and zoodles for me next time just to clean it up for me.<br />
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This is most definitely going to be a summer staple around here. It's perfect for the days when I want to throw something together then head back outside with my lunatics or the days when we're gone most of the day and I can do the browning, toss everything else in the pot, set the timer to the time I want, head out and come to an almost finished meal.<br />
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<br />
Instant Pot Chicken Enchilada Pasta<br />
feeds approximately 8 people<br />
<a href="https://sites.google.com/view/ipchickenenchiladapasta/home" target="_blank">click to print</a><br />
<br />
<br />
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2.5-3 lbs of boneless skinless chicken (breast or thigh)<br />
1 tablespoon olive oil<br />
1 1/2 cups chopped mushrooms<br />
1/2 red onion thinly sliced<br />
1 bell pepper, chopped<br />
2 cloves garlic chopped<br />
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2 teaspoons cumin<br />
1 tablespoon paprika<br />
1 tablespoon dried cilantro<br />
juice of 1 lime<br />
salt and pepper<br />
1 28 oz can of enchilada sauce<br />
1 14.5 can of diced tomatoes<br />
1 cup frozen corn<br />
1 cup shredded cheese (more for topping)<br />
1 16 oz box of pasta<br />
<br />
To top:<br />
shredded cheese<br />
guacamole<br />
cilantro<br />
sour cream or crema<br />
<br />
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Turn pressure cooker to saute, add oil and allow to heat up, and add chicken a couple of pieces at a time, brown for a few minutes on each side. You're not trying to cook through, you're just browning and getting a nice sear on each side. Remove and sit aside, then repeat for the remainder of the chicken. Once the chicken is cooked, add in onions, mushrooms, garlic and peppers to pot and saute until softened and translucent. Turn the pot off, add chicken back in along with everything, but pasta and cheese and toss everything together. Turn to high pressure and set for 15 minutes. Once it has finished cooking and is releasing pressure, start and cook the box of pasta, according to package directions. Once you can open the lid, use two forks to shred chicken and stir in cheese. Drain and add in pasta. Scoop into bowls and top with your choice of delicious things.<br />
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<br />
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Enjoy!<br />
Until next time,<br />
xoxo,<br />
Ashley<br />
<br />
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Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-13681541738396533852018-05-15T07:00:00.000-04:002018-05-25T23:36:53.523-04:00Lemon Ricotta Cookies<a href="https://www.bloglovin.com/blog/19468281/?claim=26vhq4ngdph">Follow my blog with Bloglovin</a><br />
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<span style="font-family: inherit;">Little
pillows of citrus heaven, that's how I would describe these cookies.
One batch makes about 3 dozen and if I don't put them up immediately, my kids will eat them all in a day! When I photographed these, they
ate through all but 6 in one afternoon. That's what I get for leaving
them on the counter.
</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">They're not super heavy and dense like you'd expect, but they're not super light and airy either. They fit perfectly somewhere in between. They're more cakey and not crispy. The lemon isn't overwhelming, but the icing is bright and in your face, but not obnoxiously so. They're legitimately the perfect cookie.</span></div>
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<span style="font-family: inherit;"> I
make these every year as one of the many Christmas cookies I bake. I
make double and triple batches of 5 to 6 different kinds, scoop or
roll them and freeze them. I was a bit afraid of how well these
little gems would freeze, since they had cheese in them, but I was
very happy to learn they freeze just fine. I make them, flatten them,
place them on a cookie sheet in the freezer for about an hour, then load
them up by the dozen in freezer bags. When I'm ready to cook them, I
place them on parchment lined cookie sheets, let them thaw and cook
them like normal.</span></div>
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<span style="font-family: inherit;">Even
though I make these at Christmas, they're the perfect cookie for
spring or summer. A dessert for a picnic, or cookout. They would also make wonderful teacher's gifts as well! Maybe I should get on that to go with the Starbucks gift cards I bought the boys teachers. They'd be amazing dipped in tea. </span>Actually<span style="font-family: inherit;"> these would be </span>absolutely<span style="font-family: inherit;"> perfect for an actual tea party. I could come up with so many reasons to justify making these cookies! </span></div>
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<span style="font-family: inherit; font-size: x-large;"><b>Lemon Ricotta Cookies</b></span></div>
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<span style="font-family: inherit;"><i><b>makes about 3 dozen</b></i></span></div>
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<span style="font-family: inherit;"><a href="https://sites.google.com/view/www-buttercupchronicles-com/home" target="_blank"><i>click to print</i></a></span></div>
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<ul>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 lemon</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">4 cups all purpose flour</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 teaspoon baking soda</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 teaspoon salt</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 ¾ cup sugar</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 cup butter, at room temperature</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">15 oz ricotta cheese</span></div>
</li>
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<span style="font-family: inherit;">2 large eggs</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 teaspoon lemon extract</span></div>
</li>
<li><div align="LEFT" style="background: transparent; margin-bottom: 0in;">
<span style="font-family: inherit;">1 ¼ cup powdered sugar</span></div>
</li>
</ul>
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<span style="font-family: inherit;">Preheat oven to 350 F and line baking sheet with parchment paper and set aside. Zest, juice lemon and strain, set aside 3 tablespoons of juice for icing. Whisk </span>together flour<span style="font-family: inherit;">, baking powder and salt. In another bowl beat, butter, sugar and zest until fluffy. Beat in ricotta, eggs and extract. Beat in flour mixture. Scoop onto </span>parchment<span style="font-family: inherit;"> and flatten into disks, using the bottom of a drinking glass, dipped in flour. Leave 1</span><span style="font-family: inherit;"> ½ inch space between each cookie. Bake 15-20 minutes and allow to cool. Stir together confection sugar and lemon juice and drizzle over cooled cookies. Allow to set up before serving.</span></div>
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<span style="font-family: inherit;">*If you are making dough ahead and freezing, scoop the dough onto a cookie sheet and flatten and place in the freezer on the cookie sheet, allow it to freeze for about an hour then fill a gallon bag and toss back into the freezer. When you bake them, either thaw and follow </span>original<span style="font-family: inherit;"> bake time in they're still frozen add 3-5 minutes to baking time. </span></div>
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Happy cookie baking!</div>
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Until next time,</div>
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Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-76143196048411966182018-04-20T07:00:00.000-04:002018-04-19T22:46:20.297-04:00Banana Bread Cupcakes with Fluffy Nutella Buttercream<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Who
doesn't love banana bread amiright? Even my husband, who is allergic
to bananas, loves the stuff. When he was younger, he would sometimes,
take a benadryl then eat some to try to counter act the effects. Of
course, you always want what you can't have. Luckily for him, as an
adult, he learned he was only allergic to certain protein that breaks
down in cooking so he can eat bananas as long as they've been cooked.
He was like a kid on Christmas when he found that out.
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<span style="font-family: inherit;"> Banana
bread makes me think of my Grandpa, my mom's dad. He loved it, LOADED
with nuts. The chunkier the better. He went through so many bananas
through the week, it was a wonder my granny ever had any left over to
make the bread. His love of banana bread and chocolate have always
made the combination seem like a good idea to me. Throw in Nutella
and you have a WINNER!
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<span style="font-family: inherit;"> These
cupcakes come together quickly. You can easily make them by hand, instead of a stand mixer. Quick and easy. They're a cupcake for sure
and not just a quick bread but they are so very similar. And the
buttercream, the buttercream, is like a cloud of chocolate hazelnut
heaven!!!! Trust me, when I say, you need it in your life!!!
</span></div>
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<b><i><span style="font-size: x-large;">Banana Bread Cupcakes with Fluffy Nutella Buttecream</span></i></b><br />
<a href="https://sites.google.com/view/bcc-banana-bread-cupcakes/home" target="_blank">click to print</a><br />
<i><br /></i>
<i><span style="font-size: large;"><b>Banana Bread Cupcakes</b></span></i><br />
<i>Makes 15-18 cupcakes</i><br />
<br />
1 1/3 cup all purpose flour<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1 egg<br />
1/2 cup brown sugar<br />
1/4 cup sugar<br />
1 tablespoon vanilla extract or vanilla paste<br />
1 cup mashed bananas<br />
1/2 cup sour cream or greek yogurt<br />
1/2 cup melted butter<br />
1/4 cup chopped pecans<br />
1/4 cup chocolate chips<br />
1 teaspoon flour<br />
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Preheat oven to 350 F. Line muffin pan with cupcake liners and set aside. In a large mixing bowl combine flour, baking soda, salt, cinnamon. In the bowl for your stand mixer, add egg and sugar. Beat on medium-high speed until light and fluffy, about three minutes. Mix in vanilla, sour cream and butter, until just combines. Mix in dry, then stir in the bananas. In a small bowl stir together pecan, chocolate chips and flour then fold into the batter. Using a 1/4 dry measuring cup fill the the muffin cups. Bake for 15-18 minutes, until golden brown. These cupcakes are not light and fluffy. They are dense like banana bread, so a tooth pick may not come out clean. Allow to cool before frosting.<br />
<br />
<span style="font-size: large;"><b><i>Fluffy Nutella Frosting</i></b></span><br />
<i>makes enough to frost one batch of cupcakes</i><br />
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1/2 cup butter, at room temperature<br />
2- 2 1/2 cups powdered sugar<br />
1/4 cup Nutella<br />
2 tablespoons whipping cream, cold<br />
2 oz melted chocolate, cooled slightly<br />
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In a stand mixer, using whisk attachment whip butter, 2 cups sugar and Nutella until fluffy, about 3 minutes. Add in chocolate and whisk until combined. Add in whipping cream and whisk for 5 minutes on high. Check consistency to make sure it's firm enough, add more powdered sugar if it is too soft. It should be soft and fluffy, yet still hold its shape.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-2950366802293947402018-03-22T07:00:00.000-04:002018-03-22T11:29:12.279-04:00Blood Orange Vanilla Lemonade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvJSt-lfuW3yGGpIpGaujqqxZzjic73bzd-NOta06nPuAljxlsYSDSq8mp81M1kGFDrDZr0wH522PBogWiB-VxoXCpbmFnAXUh_hdejkVd4yC-Ic-cRFIr6OemxfSLYw9G27xjQEkxug/s1600/LEMONADE+TITLE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="836" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFvJSt-lfuW3yGGpIpGaujqqxZzjic73bzd-NOta06nPuAljxlsYSDSq8mp81M1kGFDrDZr0wH522PBogWiB-VxoXCpbmFnAXUh_hdejkVd4yC-Ic-cRFIr6OemxfSLYw9G27xjQEkxug/s1600/LEMONADE+TITLE.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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Hiiiiiiiiiiiiii-EEEEEEEEEEEEEEE! Let's make some lemonade, you guys! Yes, I know it's still basically winter, but hear me out. This IS winter lemonade. Since blood orange season is only December through May, you can only make this in winter or spring soooooo I'm not crazy! Or at least, I'm not crazy because of this idea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWWDyXXTE5YVCOSIWAXXBcdva9ga3aCDgx-2WKvjWNPmIrgzbb0X0AF9WOEALFJ0GdXKQzAA9ILa1fV6NP6T-9_LiklUI8JsXpAf9NWRNIQwAs9aYD-jdwBy6BpClDi7dY_dY651xeBI/s1600/LEMONADE+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="978" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfWWDyXXTE5YVCOSIWAXXBcdva9ga3aCDgx-2WKvjWNPmIrgzbb0X0AF9WOEALFJ0GdXKQzAA9ILa1fV6NP6T-9_LiklUI8JsXpAf9NWRNIQwAs9aYD-jdwBy6BpClDi7dY_dY651xeBI/s1600/LEMONADE+2.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1V9rEdjof4KS7Nc1YVa_SWphXl3jsexxEMNqwi71V1FMeBE64jTw2iEYMTBGiOoICcwGdZzlzLI6WNreyIROw_flDYyq-cxTbYuAWfLdYKsFPtoYUZ0kBVYYCeZhrIJ8HhGrTdsv4row/s1600/LEMONADE+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="432" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1V9rEdjof4KS7Nc1YVa_SWphXl3jsexxEMNqwi71V1FMeBE64jTw2iEYMTBGiOoICcwGdZzlzLI6WNreyIROw_flDYyq-cxTbYuAWfLdYKsFPtoYUZ0kBVYYCeZhrIJ8HhGrTdsv4row/s1600/LEMONADE+5.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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I love, love, love blood orange so much more than regular oranges. I think they're sweeter and have an almost berry-citrus flavor. Does that make sense? Yes? No? Maybe? Maybe the color is playing with my brain!? I buy them as often as I can get my hands on them. This lemonade is a must, a cocktail often occurs, maybe toppings for a salad, glaze for salmon, a pound cake with champagne, oh the possibilities! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoGuMioTvxmf3Hsu5_PoFzKHHRJKe6O-WIazgeYwxHloNKDCq7Ut9SXf9ZEKwZg02DAjnb6nVYreCaVnsAPa3GZ6M5G9w2QdLwKaNQ5rUv9SyOkU0rL2rjJ4Q2EyJiSLaT3iUIlBewxI/s1600/LEMONADE+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="990" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvoGuMioTvxmf3Hsu5_PoFzKHHRJKe6O-WIazgeYwxHloNKDCq7Ut9SXf9ZEKwZg02DAjnb6nVYreCaVnsAPa3GZ6M5G9w2QdLwKaNQ5rUv9SyOkU0rL2rjJ4Q2EyJiSLaT3iUIlBewxI/s1600/LEMONADE+3.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRploMfCGmCtlU-oeBIPeQYQuKXwdCWFxk6FhwNzerMb_iW0Bm-yv8_GAezs9FUywS0bkxs1X35SRIMXIFnOlcpIkomalUgzdB4YrrEfvbrJSqSBCY4ap71H6QOQ3c6h4v9_UoeP8BM2A/s1600/LEMONADE+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" data-original-height="978" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRploMfCGmCtlU-oeBIPeQYQuKXwdCWFxk6FhwNzerMb_iW0Bm-yv8_GAezs9FUywS0bkxs1X35SRIMXIFnOlcpIkomalUgzdB4YrrEfvbrJSqSBCY4ap71H6QOQ3c6h4v9_UoeP8BM2A/s1600/LEMONADE+7.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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I made this a few years ago on a whim, for a family game night and we drank almost all of it that night. My sister took the rest home and has become a hardcore fan of it. Which reminds me, I set some aside for her. I need to take it to her ASAP. There is a good chance if I don't hurry it won't last long enough. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDwnm1cUeFNiVPzgu0r0TQeSivGNOKwKMCI3PgcGurXisOpfICGZn4P9mnr6gRAWCUNDJ_IMKOLUTR6AHFyIhyphenhyphenkv-qaJKbvNh5AMmppIBttF__7DQ-HkNsPYS_OnIYJoPx5S0VKLPxLI/s1600/LEMONADE+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="978" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnDwnm1cUeFNiVPzgu0r0TQeSivGNOKwKMCI3PgcGurXisOpfICGZn4P9mnr6gRAWCUNDJ_IMKOLUTR6AHFyIhyphenhyphenkv-qaJKbvNh5AMmppIBttF__7DQ-HkNsPYS_OnIYJoPx5S0VKLPxLI/s1600/LEMONADE+4.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe651A0M7JrWTod0N-HURsqsqgzahu-X0auG0zNYsen1arhzddww0Joye9i7cGin07KrFo6xxeh4LL7T72GsqYqN-lqjPrpkcyTgwQDQ0yvX04znsu74rrWKmJ6obH37dYgF3AfohC2I/s1600/LEMONADE+6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" border="0" data-original-height="432" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBe651A0M7JrWTod0N-HURsqsqgzahu-X0auG0zNYsen1arhzddww0Joye9i7cGin07KrFo6xxeh4LL7T72GsqYqN-lqjPrpkcyTgwQDQ0yvX04znsu74rrWKmJ6obH37dYgF3AfohC2I/s1600/LEMONADE+6.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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<b><span style="font-size: x-large;"><i>Blood Orange Lemonade</i></span></b></div>
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<i>Makes approximately 1/2 gallon</i></div>
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1 1/2 cup simple syrup (recipe follows)</div>
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3-4 lemons to equal 1/2 cup lemon juice</div>
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4-6 blood oranges to equal 1 1/2 cup blood orange juice</div>
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3-4 cups cold water * to taste</div>
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2 vanilla beans</div>
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Juice and strain lemons and oranges until you reach the needed measurements, add to drink container or pitcher. Stir in water and simple syrup. Split vanilla beans and add to lemonade and stir. Remove the vanilla bean after about an hour if you don't want a strong vanilla flavor. Store in refrigerator up to a week.</div>
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<span style="font-size: large;"><b><i>Simple Syrup </i></b></span></div>
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<i>makes about 1 1/2 cups simple syrup</i></div>
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1 cup water</div>
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1 cup sugar</div>
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In a sauce pan, combine and heat water and sugar, stirring until all sugar dissolves. Allow to cool to room temp before refrigerating. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGdMePxgztaQKWQ9HFufaUhXCKNufVKWg7HKsf9Dp2TMYKbG-rUj6PLoFOUDcvYfZRLOmFAtcrEmO5QKXQb-Gew1eZ8EHcIlEicpCRCyiUdkpBCXaksS5BS-yRQZ9vG2M_tY8wuxXXmI/s1600/LEMONADE+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1081" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyGdMePxgztaQKWQ9HFufaUhXCKNufVKWg7HKsf9Dp2TMYKbG-rUj6PLoFOUDcvYfZRLOmFAtcrEmO5QKXQb-Gew1eZ8EHcIlEicpCRCyiUdkpBCXaksS5BS-yRQZ9vG2M_tY8wuxXXmI/s1600/LEMONADE+8.jpg" title="Vanilla Bean Blood Orange Lemonade // ButtercupChronicles.com" /></a></div>
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Cheers!<br />
XO,<br />
Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-40716268711998761602018-03-05T08:59:00.000-05:002018-03-05T08:59:32.677-05:00Taco Chili<div class="separator" style="clear: both; text-align: center;">
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Guess who's back, back again! Ashley's back, tell a friend! Did I just quote Eminem!?!?!? Sorry, I got sick, then my kids were sick, then I was sick again, then there were holidays, then I was sick again, then we lost a dear family member, then I lost my memory card, then my dad was sick. It's a been a long few months. But, I'm back at it with something perfect for a rainy day. It's rainy here today and I wish I still had some of this! Instead, as I type this, I'm eating left over drive thru chicken tenders. Womp womp... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnjNYEZR_0gP56-jW64aHFlTvSo8WsF3YUD25Yu5R0oEoZ43kR55A7pSi4reUmD4JXBGk8bMLEs2t9f31olHKqBoEyd9Hcv-cTTn4Q9rFzNaHCOYsI8xcfpZLKtN07cSnzAme-UGYkkk/s1600/taco+chili+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPnjNYEZR_0gP56-jW64aHFlTvSo8WsF3YUD25Yu5R0oEoZ43kR55A7pSi4reUmD4JXBGk8bMLEs2t9f31olHKqBoEyd9Hcv-cTTn4Q9rFzNaHCOYsI8xcfpZLKtN07cSnzAme-UGYkkk/s1600/taco+chili+3.jpg" /></a></div>
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Both my boys actually like it, my husband loves it and I love it. It is perfect. When I'm making it for the 4 of us I leave out the beans, but I will put them in when I'm cooking for more people. If you're a bean lover, I'm sure you could double or even triple the amount just fine. My oldest always picks them out when I use them, the rest of us tolerate them in the chili. I often swap out the beef for lean ground turkey as well. But, I use 93/7 ground beef normally anyway, so it's not overly fatty. If you use a fattier meat, you may need to skim out any fat that you render when browning the meat.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0C1qdw1N6TP7ellITOV4PLQe6fSScodqfA_Ank7e04B6g_LUcU_DmT8PxakuQHadkdUk3x43H09e_KL-CDUU8XYNVi6EEDFNel9b_FcNNT6NLU0C_gOhcf23KMTAEKfyKKkazyZG__I/s1600/taco+chili+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="978" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD0C1qdw1N6TP7ellITOV4PLQe6fSScodqfA_Ank7e04B6g_LUcU_DmT8PxakuQHadkdUk3x43H09e_KL-CDUU8XYNVi6EEDFNel9b_FcNNT6NLU0C_gOhcf23KMTAEKfyKKkazyZG__I/s1600/taco+chili+5.jpg" /></a></div>
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My favorite way to customize it for each person, is by the toppings. Of course, I loaded everything in when I took the pictures but I often just top with, cilantro, avocado and a squeeze of lime. When I'm feeling it though, I will load it down with all the toppings. My kids love to use tortilla chips scoops as spoon.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqYxn7Ap5WEhUSgVHCsKrHW5Q-x_5LN3I-cs4P4rtcoY6k2gs6jFHDugI52fiUmDJ_UWBAFSdvjpwMW0XTXYmW1eYQlK2TVJT3IRRxCFXKil_LrUV9G2o4cOl_lwAvQSEIfZjN6OCaYQ/s1600/taco+chili+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="465" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgqYxn7Ap5WEhUSgVHCsKrHW5Q-x_5LN3I-cs4P4rtcoY6k2gs6jFHDugI52fiUmDJ_UWBAFSdvjpwMW0XTXYmW1eYQlK2TVJT3IRRxCFXKil_LrUV9G2o4cOl_lwAvQSEIfZjN6OCaYQ/s1600/taco+chili+1.jpg" /></a></div>
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<span style="font-size: large;"><b>Taco Chili</b></span><br />
<i>serves a whole bunch of people</i><br />
<b><i><a href="https://sites.google.com/view/buttercup-chronicles/home" target="_blank">click to print</a></i></b><br />
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1 bell pepper, diced<br />
1 red onion, diced<br />
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3 tablespoons taco seasoning</div>
1 tablespoon of salt (omit if you are using a taco seasoning with salt in it)<br />
1 tablespoon cilantro paste or 1 tablespoon chopped cilantro* optional<br />
3 cloves of garlic, chopped<br />
3 pounds ground beef<br />
28 ounce can crushed tomatoes<br />
1 cup frozen corn<br />
32 ounces beef broth<br />
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In a pot or dutch oven, over medium high heat, saute peppers and onion, stirring often for 3-5 minutes until softened, translucent and starting to brown. Add taco seasoning, salt, cilantro and garlic, continue to cook for 2-3 minutes stirring occasionally. This allows the flavors of the seasonings and herbs to release and deepen. Add in and brown beef, stirring to break it up. Cook until browned, about 5 minutes, usually. Pour in tomatoes, corn and broth. Turn down to low heat, cover and cook stirring occasionally for about 30 minutes. Remove lid, bump heat back up to medium, stirring often and allow to thicken, just slightly. Taste for seasoning. Top with all your favorite ingredients.<br />
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I use:<br />
avocado or guacamole<br />
salsa<br />
sour cream<br />
cheese (this picture I used a shredded blend, but cotija is my favorite)<br />
limes<br />
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Hope you enjoy! See you soon!<br />
xo,<br />
Ashley<br />
<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-87020496822494816352017-11-15T07:00:00.000-05:002017-11-15T07:00:30.230-05:00Arugula Greek Pasta Salad<div class="separator" style="clear: both; text-align: left;">
Wanting an unconventional side for Thanksgiving? Maybe something that isn't too heavy... or maybe you just want to be like me and make this on Sunday and eat it for lunch all week. Basically, I can give you a million reasons you want to make this pasta salad. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCvi2d0wlJ_6wtqU762rPKpfGQC_89v8x0zMbtjEjCbgeU5kE4Bt0g3rEo72R7EPGxzi3Yg1sfliR_Fs2_83ZcGQazAWEKFiAHGQnN9lbvSHdyWBVbG-UYqMcxjygTpi8t9sXBqSGv4k/s1600/greek+ish+pasta+salad+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1020" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiCvi2d0wlJ_6wtqU762rPKpfGQC_89v8x0zMbtjEjCbgeU5kE4Bt0g3rEo72R7EPGxzi3Yg1sfliR_Fs2_83ZcGQazAWEKFiAHGQnN9lbvSHdyWBVbG-UYqMcxjygTpi8t9sXBqSGv4k/s1600/greek+ish+pasta+salad+2.jpg" /></a></div>
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This recipe was born out of indecision, I was craving a Greek salad and my Mother-in-law's pasta salad and could not make up my mind on what I wanted to make. Then it hit me, combine them and this little baby was born. I love, love, love a strong vinaigrette, hence my obsessive love of Greek Salad You could easily tone down the bite of vinegar or tang of lemon. I grew up eating Greek salad and loving all things vinegary and tart. If that's not for you, cut back on the lemon juice and vinegar and I'm sure it will be more your speed.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLZhX243UIoBXpLlCnei_cQO22bwF1ZVYpcKjSR83H09gy-B3Li4Eh0_m2mP4HMCbXTPbh63D-zK7bE04RKM2cvEjcZ9n8roech86gCODdtpmzkefExgq1rgoWAX_vRb9bTE-QJ4Op4U/s1600/greekish+pasta+salad+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="432" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjLZhX243UIoBXpLlCnei_cQO22bwF1ZVYpcKjSR83H09gy-B3Li4Eh0_m2mP4HMCbXTPbh63D-zK7bE04RKM2cvEjcZ9n8roech86gCODdtpmzkefExgq1rgoWAX_vRb9bTE-QJ4Op4U/s1600/greekish+pasta+salad+3.jpg" /></a></div>
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I'll probably be taking this a few places this holiday season. I've taken it a couple of places over the summer and it was always a major hit! It truly is something I would normally post in the summer, but I thought this one holds up year round. And I know I can't be the only one who needs something a little lighter to go with the heaviness of the sides, covered in bacon, cheese, butter and cream. I love all the indulgent foods we eat at Thanksgiving and Christmas, but sometimes you've got to have something that has a brighter and lighter flavor and feel. That's why I love taking this and other non-traditional recipes places every year.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub8yX-GfHJg5-4lyorL6yqcQjGe8X8HuNRuA4p5XPeaoHHCopoGegxlRPNEu3ZNmiplyFL0gsOU86hHvABW9haA8XmimwVZmPSbDa-Nb9qXjm5C6EUvYFOaqtGkousZIJfdeYUSvXIRM/s1600/greek+ish+pasta+salad+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="520" data-original-width="650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiub8yX-GfHJg5-4lyorL6yqcQjGe8X8HuNRuA4p5XPeaoHHCopoGegxlRPNEu3ZNmiplyFL0gsOU86hHvABW9haA8XmimwVZmPSbDa-Nb9qXjm5C6EUvYFOaqtGkousZIJfdeYUSvXIRM/s1600/greek+ish+pasta+salad+4.jpg" /></a></div>
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<span style="font-size: x-large;"><b>Arugula Greek Pasta Salad</b></span><br />
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1 19 oz bag frozen cheese tortellini<br />
1/2 cup cherry tomatoes, quartered<br />
1/4 cup kalamata olives, roughly chopped<br />
1 cup arugula, roughly chopped (or baby kale)<br />
1/2 a cucumber, cut into chunks<br />
1/2 red onion, finely diced<br />
1 1/2 cups <a href="http://www.greengiantfresh.com/cauliflower-crumbles" target="_blank">cauliflower rice</a><br />
1/2 cup crumbled feta<br />
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<span style="font-size: large;"><b>Greek Dressing</b></span><br />
2 tablespoons red wine vinegar<br />
1/2 tsp oregano<br />
1 tablespoon parsley<br />
juice of half a lemon<br />
1 teaspoon honey<br />
salt and pepper to taste<br />
1/4 cup extra virgin olive oil<br />
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Prepare pasta by package directions. While water is coming to a boil and pasta is cooking, prep, cut and chop your veggies. Rinse and quarter tomatoes, rinse and chop arugula, drain and chop olives, cut cucumber into chunks, dice onion. Place all veggies, cheese and cauliflower rice in a large bowl and set aside. Once pasta is cooked, strain and rinse with cold water until pasta has cooled some, add to the bowl of vegetables and start dressing. IF you use a blender or food processor add all ingredients and blend. If you are doing it by hand, whisk together everything but olive oil until all combined, then stream in olive oil in a thin stream while whisking constantly. add about half dressing and toss everything together. Taste, if you you need more dressing stir in and taste for seasoning, add salt and pepper to taste. Refrigerate until ready to serve.<br />
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I think I'll make up some of this for lunches next week!<br />
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Happy eating!<br />
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XOXO,<br />
AshleyAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-62382136686220286812017-11-06T07:00:00.000-05:002017-11-06T19:36:43.994-05:00Strawberry Shortcake Krispy Rice Treats<div class="separator" style="clear: both; text-align: center;">
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Guys, Guys, GUYS!!!!! Stop what you're doing and make these! I know, I know, everyone makes krispy treats, but these are different! Have you ever used freeze dried fruit in anything? The beauty of them are, they don't get super sweet like regular dehydrated fruit, they stay perfectly tart. Mix them with the super sweetness of the marshmallows and you have a match made in heaven!</div>
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I really love freeze dried fruit. You can crush them into powder and it is so concentrated that you can stir it into any thing for a major kick of flavor. Stir it into a yummy buttercream and you have the best strawberry frosting you'll ever try. Add it to a basic cake batter and it makes a huge difference to your strawberry cake!<br />
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I've made these a few times and no one can keep their hands out of them. I actually just finished one while I'm sitting here at my "Ladies ONLY" Craft Retreat. I made a double batch and 24 hours in, they're almost gone. My kids and husband devour them every time. My sister and niece do the same. I bake so many things and create so many desserts, so for one this simple to be such a favorite, you know it's a winner. I'm currently working on some fun versions of these guy.<br />
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<span style="font-size: x-large;"><b>Strawberry Shortcake Krispy Rice Treats</b></span><br />
<b><i>adapted from Cookie and Cup's recipe <a href="https://cookiesandcups.com/perfect-rice-krispie-treat-recipe/" target="_blank">here</a></i></b><br />
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5 tablespoons butter<br />
8 cups mini marshamallows + 2 cups mini marshmallows<br />
6 cups rice cereal<br />
1/2 cup crushed <a href="http://amzn.to/2qGunO8" target="_blank">freeze dried strawberries</a> + 1 tablespoon set aside<br />
*4 oz white chocolate optional<br />
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Line a 9x9 with parchment paper. Rip off an extra piece, about the size of the bottom of the pan and set aside. In a large pot, over medium heat, stir butter and marshmallows until melted. Remove from heat, stir in rice cereal. Once mostly combine add in remaining 2 cups marshmallows and 1/2 cup crushed strawberries. Pour into pan and using the extra sheet of parchment press into pan until flat. Allow to cool and set, about 30 minutes to an hour. Cut into squares and place on a cooling wrack with parchment under it. In a small microwave safe bowl melt white chocolate at 10 second intervals, stirring in between until melted. It should not take more than 30 seconds. Drizzle white chocolate over squares and sprinkle remaining crushed strawberries on. *If you skipped the white chocolate just sprinkle the berries on the top after you pressed the treats into the pan while cooling.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-90619398756313942392017-10-27T07:00:00.000-04:002017-10-27T07:00:02.064-04:00coconut hazelnut chocolate iced coffee<div class="separator" style="clear: both; text-align: center;">
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HHHHHIIIIIIIIIIIIIIIIIIIIIIIII-eeeeeeeeeeeee! I'm back again. Twice in a week! Maybe it's because I'm all hopped up on coffeeeeeeeeeeee! I may have had enough that I thought my eyeballs were going to vibrate right out of their sockets yesterday. Random fact about me, I very, very, very rarely drink hot coffee anymore. I'm iced coffee all year round. This one is a definite favorite of mine. And, this flavor is one that works, year round too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsYKZv83UuzERhsTor0xk40tteEaYt7zI8XX67h7NezrnQzx_39KWD2XDYBmn1obJPQosbHe-KyCDXoKE2C7wb2X56B-3LtjKoYtC25c72E94dGMP8hvwERG2LxB0YFZ4kT1-qVYttBM/s1600/iced+coffee+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNsYKZv83UuzERhsTor0xk40tteEaYt7zI8XX67h7NezrnQzx_39KWD2XDYBmn1obJPQosbHe-KyCDXoKE2C7wb2X56B-3LtjKoYtC25c72E94dGMP8hvwERG2LxB0YFZ4kT1-qVYttBM/s1600/iced+coffee+3.jpg" /></a></div>
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Now, you're going to think I'm nuts, but there is a serious flavor difference between cold brew and hot coffee that's been cooled then iced. For whatever reason it's seems sweeter and less acidic. At one point, I couldn't drink any coffee, because I became so nauseated, I could barely eat for the rest of the day. For whatever reason, cold brew usually does not affect me that same way. Maybe it's all in my head or maybe there is a reason to it, but for what ever reason, this is my go to coffee method. I just bought <a href="http://amzn.to/2i7zCDt" target="_blank">this</a> cold brew maker a couple of weeks ago and I love it! I definitely recommend getting one if you love iced coffee year 'round.<br />
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<span style="font-size: x-large;"><i>Coconut Hazelnut Chocolate Iced Coffee:</i></span><br />
<span style="font-size: large;"><b>serves 8-12</b></span><br />
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<span style="font-size: large;"><i><b>For Coconut Chocolate Hazelnut Syrup:</b></i></span><br />
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2 cups sugar<br />
2 cups water<br />
1 cup cocoa powder<br />
1/2 cup <a href="http://amzn.to/1XoqlHc" target="_blank">chocolate hazelnut spread</a><br />
1 teaspoon coconut extract<br />
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Combine all ingredients, except extract, in a small sauce pan and bring to a boil over medium-high heat. Once boiling remove from heat and stir in coconut extract. Allow to come to room temp before refrigerating.<br />
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<span style="font-size: large;"><i><b>For Cold Brew Coffee:</b></i></span><br />
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Use a 4 to 1 ratio for your brew.<br />
For example, I use 4 cups water to 1 cup coffee for a small batch.<br />
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Place your coffee and water in a pitcher or jar and allow to sit at room temp for at least 12 hours. I tend to go a full 24. Then strain through a fine mesh strainer lined with a coffee filter or cheesecloth. Be careful not to let any grounds through. I find it keeps up to week just fine.<br />
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<span style="font-size: large;"><i><b>For the Iced Coffee:</b></i></span><br />
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Pour coffee over ice, stir in syrup to taste and top off with coconut milk.<br />
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<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-16739229619885870762017-10-23T07:00:00.000-04:002017-10-23T07:00:09.274-04:00Ahi Tuna Sushi Bowls<div class="separator" style="clear: both; text-align: center;">
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I told you I'd be back! This is the post I had originally planned on being my first post back. That was before I made those cute little graveyards and I changed my mind.<br />
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So, I decided to make a new series called "Week Night Dinners". They'll all be things that I make regularly during the week, that are easy and usually quick. Most won't have a ton of ingredients. Like this recipe it'll probably be photos from my phone, that aren't styled much at all. It's about real life and what we eat and what I can make that's easy and fits our schedule.<br />
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This one is a favorite of mine and my youngest, Liam. The kid loves sushi! His favorite is Salmon Nigiri or, as he calls it, Nemo Sushi, because it's orange with white veins and reminds him of a clown fish. He is not a normal kid, that's for sure! He rarely eats any sushi other than nigiri and it stumps all the waiters when we let him order a plate of nothing but nigiri. I've made sushi at home before but my oldest, Caleb, won't eat fish unless it's been cooked. He also doesn't like 99% of the veggies out there. When I make this he eats, rice, tuna(well done) and eel sauce, and if I beg he'll eat some carrot ribbons. My husband and I, on the other hand, love to eat this loaded with all the veggies and so does Liam.<br />
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Add some rice to this spread plus about 15 minutes of prep and 15 minutes of cooking and plating and you're done. I like to prep the eel sauce and spicy mayo ahead of time, so the flavors mingle and it takes some time off my cook time. If you do weekly food prep, you can cut the cucumber and carrots ahead as well. I try to do this as often as possible and it makes life so much easier. I used the microwavable rice pouches for this but it would be even better with actual fluffy sushi rice or any short grain rice.<br />
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<b><span style="font-size: x-large;">Ahi Tuna Sushi Bowls</span></b><br />
<span style="font-size: large;"><i><b>feeds 4</b></i></span><br />
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4 4 oz Ahi Tuna Steaks<br />
1 tablespoon soy sauce<br />
drizzle of olive oil<br />
2 <a href="http://amzn.to/2qCINyJ" target="_blank">8.8oz Microwavable Rice Pouches</a><br />
1 small or 1/2 medium cucumber, julienned<br />
1 medium carrot, cut into ribbons with vegtable peeler<br />
2 avocados, cubed<br />
2 tablespoons sesame seeds<br />
Eel Sauce, listed below<br />
Spicy Mayo, listed below<br />
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Heat rice according to package instructions. Dish out into 4 bowls and allow to cool. Heat large skillet to medium-high heat, add oil to pain. Once its hot add 2 tuna steaks to pan. sear on both sides but do not cook through. Just a couple of minutes on each side is plenty. Remove from pan and cook the next two. Allow them to cool while you cut the veg. Slice tuna and place on top of the rice, add your veggies, drizzle with eel sauce and spicy mayo. Eat up!<br />
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Eel Sauce<br />
2 Tablespoons Mirin<br />
2 Tablespoons Soy Sauce<br />
2 Tablespoons Sugar<br />
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In a small sauce pan, whisk together all ingredients and bring to boil over medium-high heat. Cook until just slightly thickened, about 5 minutes, stirring often. Remove from heat and and allow to come to room temp before refrigerating.<br />
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Spicy Mayo<br />
3 Tablespoons Mayo<br />
1 Teaspoon Sriracha<br />
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Whisk together in a small bowl, cover and refrigerate until ready to use.<br />
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See you soon!!<br />
xoxoxo,<br />
Ashley<br />
<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-68925892522439300602017-10-21T11:21:00.000-04:002017-10-21T11:21:27.864-04:00Spooky Graveyard PuddingsI'm back WITCHES!!!! Get it, get it, huh??? Lame? Ok, ok, I know. After a two and a half year hiatus, I'm coming back! Why? Well, I missed my creative outlet and the drive it gave me to stretch and push myself and my skills. Plus, it was just plain fun. Two years ago I needed to eliminate anything that wasn't necessary for me to give my time to, but now both boys are in school and I'm ready to start investing time into something I enjoy again.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qX2mp45XAQIPTg1UhjRZIiKLhvkUcHGNZKThnwI1M4hLTDTPpbolVBr9M1RAb3uPQ-JDxbeoSP0X0jKKKaQP72D07TeEb5-YR1M1BreOasNM3ZvupMsspLwoacveRdXPZ0slUUnWu5o/s1600/dirt+grave+yard+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="488" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qX2mp45XAQIPTg1UhjRZIiKLhvkUcHGNZKThnwI1M4hLTDTPpbolVBr9M1RAb3uPQ-JDxbeoSP0X0jKKKaQP72D07TeEb5-YR1M1BreOasNM3ZvupMsspLwoacveRdXPZ0slUUnWu5o/s1600/dirt+grave+yard+1.jpg" /></a></div>
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I planned on coming back to you with a delicious sushi bowl, but I made these cuties and knew I had to share. They're easy, delicious and kids (and husbands) lose their minds over them!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiVi2fj6VBtv5DL7I9ZFwdvVJwLhfugZfJLp-vkQCBGAdfvf3SmZud1BHLn0idHPLz374YmAF2esY4cHMydNf5CsJqUVW9k8ODSBdfC8DI4AZsnjmfccVh3pBVFHpaIeNQaM4fy3p3HE/s1600/dirt+graveyard+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="892" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQiVi2fj6VBtv5DL7I9ZFwdvVJwLhfugZfJLp-vkQCBGAdfvf3SmZud1BHLn0idHPLz374YmAF2esY4cHMydNf5CsJqUVW9k8ODSBdfC8DI4AZsnjmfccVh3pBVFHpaIeNQaM4fy3p3HE/s1600/dirt+graveyard+collage.jpg" /></a></div>
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I made these for our Friday family movie night. We were watching <a href="http://amzn.to/2zrkU12" target="_blank">Hocus Pocus</a> and these made me think of <a href="http://disney.wikia.com/wiki/Billy_Butcherson" target="_blank">Billy</a>. The boys loved it and I of course loved re-watching something from my childhood. It truly is a classic, at least in my opinion. Anything with Bette Midler is instantly a win in my book. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6IWFtNOk7AxVpeVzLvlbJC_8rYNkdf-cyIqj1Z31nyaxb1HPy6OO0hrHyV9AwftqyoSdH0X3iZmNXYNTf4N_hEn3hqaBW6X4DTcR7SMsgETp2XhNl5jJSXW8VCamWxit9cRdLWRrFpU/s1600/dirt+graveyard+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs6IWFtNOk7AxVpeVzLvlbJC_8rYNkdf-cyIqj1Z31nyaxb1HPy6OO0hrHyV9AwftqyoSdH0X3iZmNXYNTf4N_hEn3hqaBW6X4DTcR7SMsgETp2XhNl5jJSXW8VCamWxit9cRdLWRrFpU/s1600/dirt+graveyard+3.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsndGS5c0MDaH3UVlc59n7JPgbC0EYV02St_YM62PqC6a6HgmUgImZdY85cthI81V9VRHkUHyo8fo4xaqr17Y9K9bKQrMJSEQKWfkDaaKnsEgmb-itvYyk76V2R6H10cd8lT7YlXxXEfk/s1600/dirt+graveyard+7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1053" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsndGS5c0MDaH3UVlc59n7JPgbC0EYV02St_YM62PqC6a6HgmUgImZdY85cthI81V9VRHkUHyo8fo4xaqr17Y9K9bKQrMJSEQKWfkDaaKnsEgmb-itvYyk76V2R6H10cd8lT7YlXxXEfk/s1600/dirt+graveyard+7.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-axdlpXsSykIuevsgUGpGD1Ne5mD9MSbiAmVd8qdHKNFqogfqCCcghKe92RtGL94pwkOZB8FX_EQsBVYVlP9GW1Q1a6YBEANyDx-Zp0NmWwRUDQKKPC4PiM1ZkhB4uDwAbCBmMPm1yc/s1600/dirt+graveyard+9.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1053" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii-axdlpXsSykIuevsgUGpGD1Ne5mD9MSbiAmVd8qdHKNFqogfqCCcghKe92RtGL94pwkOZB8FX_EQsBVYVlP9GW1Q1a6YBEANyDx-Zp0NmWwRUDQKKPC4PiM1ZkhB4uDwAbCBmMPm1yc/s1600/dirt+graveyard+9.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Can't keep their hands off of them!!!</td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEg2aZmVuV6LsBZ54TpoL5gOe9YGaa_jaeQ9kcpFUPCQqejx_e98Mt_AxvZ1l2a1wsrm33fQrzXco_xEyxAswUefcgQxnVUhb5LLwQq8GOt3nBBTp_pWkov4bjMoZxklfE0XKewXG9nk/s1600/dirt+graveyard+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1002" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyEg2aZmVuV6LsBZ54TpoL5gOe9YGaa_jaeQ9kcpFUPCQqejx_e98Mt_AxvZ1l2a1wsrm33fQrzXco_xEyxAswUefcgQxnVUhb5LLwQq8GOt3nBBTp_pWkov4bjMoZxklfE0XKewXG9nk/s1600/dirt+graveyard+3.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe1Sdfj8blehEmV3bZyjZD1aheO8xClLpfN-248k94IWvys2O1Qcg5Q98ggrQojRdSbtm_UJXtCvdqHXOIuplRjDRTRNwwQ3ndvraugUYQp4yc4Nxn7RyC9AbNEFArGTO8CcEijB2dFY/s1600/dirt+graveyard+8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="985" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwe1Sdfj8blehEmV3bZyjZD1aheO8xClLpfN-248k94IWvys2O1Qcg5Q98ggrQojRdSbtm_UJXtCvdqHXOIuplRjDRTRNwwQ3ndvraugUYQp4yc4Nxn7RyC9AbNEFArGTO8CcEijB2dFY/s1600/dirt+graveyard+8.jpg" /></a></div>
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<span style="font-family: inherit; font-size: x-large;"><b><i>SPOOKY CHOCOLATE GRAVEYARD PUDDINGS</i></b></span></div>
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<span style="font-family: inherit;">makes about 12 1 cup portions</span></div>
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<span style="font-family: inherit;"><b><span style="font-size: large;"><br /></span></b></span></div>
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<span style="font-family: inherit;"><b><span style="font-size: large;">Chocolate Stout Cake</span></b></span>The best one bowl chocolate cake in the history of the universe</div>
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<span style="font-family: inherit;">Make 2-3 dozen cupcakes<br />or 3 8” round cakes<br />or 2 9” Round cakes<br />or 1 9x13 cake<br /></span></div>
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<span style="font-family: inherit;">2 cups sugar</span><br /><span style="font-family: inherit;">1 ½ cup all purpose flour</span><br /><span style="font-family: inherit;">1 cup dutch process cocoa powder</span><br /><span style="font-family: inherit;">2 teaspoons baking soda</span><br /><span style="font-family: inherit;">1 teaspoon baking powder</span><br /><span style="font-family: inherit;">1 teaspoon salt</span><br /><span style="font-family: inherit;">2 eggs beaten</span><br /><span style="font-family: inherit;">1 cup buttermilk</span><br /><span style="font-family: inherit;">1 cup stout beer (Terrapin </span>Liquid<span style="font-family: inherit;"> Bliss is my fav)</span><br /><span style="font-family: inherit;">2 tablespoon espresso powder</span><br /><span style="font-family: inherit;">½ cup vegetable oil</span><br /><span style="font-family: inherit;">Preheat over to 350 F. Line Pans with parchment or butter and flour.</span><br /><span style="font-family: inherit;">In a large bowl sift together sugar, flour, cocoa, baking soda, baking powder and salt. In a medium bowl, whisk together eggs, buttermilk, beer, espresso powder and oil. Whisk wet into dry. Pour into pans and bake. Bake 30-35 minutes for round pans, 35-40 minutes for rectangle pans. Once cool, crumble the cake and set aside.</span><br /></div>
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<span style="font-family: inherit;"><b><i>*To make it non alcoholic- omit espresso powder and swap beer for strong coffee. </i></b></span></div>
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<span style="font-family: inherit;"><i>(I did this this time)</i></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;"><b>Faux Chocolate Mousse</b></span> </span></div>
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<span style="font-family: inherit;">aka </span><span style="font-family: inherit;">secret ingredient instant pudding</span></div>
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<br /><span style="font-family: inherit;">2 5.9 oz boxes instant pudding</span><br /><span style="font-family: inherit;">3 cups whipping cream or heavy cream</span><br /><span style="font-family: inherit;">In a large bowl, whisk both ingredients together. </span>Refrigerate<span style="font-family: inherit;"> for about 3 hours to overnight. That's it. No really. Yes, I'm serious. Oh, and don't tell anyone so they'll think you've made this goodness from scratch.</span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-size: large;"><b>Gravestone Cookies</b></span><br />
<span style="font-size: large;"><b><br /></b></span>
1 <a href="https://www.pillsbury.com/products/cookies/refrigerated-cookies/sugar-cookies" target="_blank">log </a>of sugar cookie dough<br />
1 tube of black decorating gel<br />
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Roll log into a tombstone shape, slice into cookies and freeze cookies for a minimum hour. (I totally forgot this step this time and they all lost their shape, baked into a huge blob and I had to cut them into the shape by hand) Bake frozen cookies according to regular directions. If you need to make any adjustments to the shape, do it while they're still warm on the pan. Allow to cool completely before decorating.<br />
<br />
zombie hand cupcake toppers (<a href="http://amzn.to/2yGXXYR" target="_blank">these </a>are the ones I ordered)<br />
gummy worms (I used <a href="http://amzn.to/2gsxF42" target="_blank">these </a>because their our favorite)<br />
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Then, just layer them into the jars, starting with the cake crumbles, then pudding and more cake. Top with cookies, worms and hands. Refrigerate until ready to serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixz-CtZ8f-c_8u4FB0cX7Vgcw0QHts8RjVlKEgwR6uiEpP_OZ5C46Su0q7Iz-h34qujP1DcFZ_lI4wgDqzMv16UtlflnxtnRA01XQm8SNgSj6hf1gPJIjjHa9vIf5y2poC-6NkgazVxSg/s1600/dirt+graveyard+10.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" data-original-height="1053" data-original-width="700" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixz-CtZ8f-c_8u4FB0cX7Vgcw0QHts8RjVlKEgwR6uiEpP_OZ5C46Su0q7Iz-h34qujP1DcFZ_lI4wgDqzMv16UtlflnxtnRA01XQm8SNgSj6hf1gPJIjjHa9vIf5y2poC-6NkgazVxSg/s1600/dirt+graveyard+10.png" /></span></a></div>
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That's it! Easy and delicious!<br />
I'll be back Monday with more deliciousness!!!<br />
<span style="font-size: large;"><b><i>Happy Haunting!!!</i></b></span><br />
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Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-23724146157152881052015-01-16T12:28:00.000-05:002015-01-16T21:08:15.938-05:00Currenty<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc44WygyNpoMN__LOLN4fjm8UGrsi9B8UdPwv5-biT7XJGSz4gRR3_3dnkmYC18iTsdxkon0N-N7GasaIMhOtv7115XZZyQJy3aWnO9fNSWUMsf_djXZ4WwyrxB6F0iFnw9-XtPtdJBW4/s1600/tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc44WygyNpoMN__LOLN4fjm8UGrsi9B8UdPwv5-biT7XJGSz4gRR3_3dnkmYC18iTsdxkon0N-N7GasaIMhOtv7115XZZyQJy3aWnO9fNSWUMsf_djXZ4WwyrxB6F0iFnw9-XtPtdJBW4/s1600/tea.jpg" /></a></div>
<ol>
<li><a href="http://mentalfloss.com/article/55644/13-ice-cream-secrets-ben-jerrys-flavor-gurus" target="_blank">13 secrets from Ben and Jerry's</a></li>
<li><a href="http://www.thekitchn.com/15-cleaning-tips-214154?utm_source=RSS&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28TK+Channel%3A+Main%29" target="_blank">14 must-know kitchen cleaning tips</a></li>
<li>Pulled <a href="http://www.howsweeteats.com/2011/10/chicken-enchilada-spaghetti/" target="_blank">this</a> dinner out of the archives this week. So good!</li>
<li>And, I'm pulling <a href="http://cupcakedreamsandpapermemories.blogspot.com/2012/11/chicken-tikka-masala.html" target="_blank">this </a>favorite out this week! </li>
<li>The best ways to <a href="http://food52.com/blog/12086-how-to-store-your-food-better-in-2015?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+food52-TheAandMBlog+%28The+A%2BM+Blog%29" target="_blank">store food.</a> </li>
<li><a href="http://www.thekitchn.com/10-important-life-lessons-from-masterchef-junior-food-tv-214700?utm_source=RSS&utm_medium=feed&utm_campaign=Feed%3A+apartmenttherapy%2Fthekitchn+%28TK+Channel%3A+Main%29" target="_blank">Important Life Lessons from MasterChef Junior</a>. Caleb (my 5 year old) LOVES MasterChef Junior. He has always helped in the kitchen and I've loved it but, he has been a picky eater since he 2. But, because he saw these kids, just a bit older than him, cooking and eating so many things, he's been willing and happy to try new things. He hasn't liked everything he has tried but we have had a ton of tear-free victories. He has fallen in love with pesto, salmon, halibut, squid, sausage (all kinds), meatballs, mushrooms and carrots on occasion. Now, if I could just get him on board, with the green stuff! </li>
<li>I'm going to need this book: <a href="http://www.amazon.com/gp/product/0762452463/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0762452463&linkCode=as2&tag=whatsupbutter-20&linkId=FIHJEAGA7IDAMZOT">Date Night In: More than 120 Recipes to Nourish Your Relationship</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=0762452463" height="1" style="border: none !important; margin: 0px !important;" width="1" /></li>
<li><a href="http://www.howsweeteats.com/2015/01/no-bake-almond-joy-snack-bites/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+howsweeteats/smSp+(How+Sweet+It+Is)" target="_blank">No-Bake Almond Joy Snack Bites</a>. Umm. Yeah, I'm going to need to have some of those.</li>
<li><a href="http://acozykitchen.com/halibut-in-a-papillote/" target="_blank">Halibut with Cocnut Creamed Kale and Quinoa in a Papillote</a> sound delicious!</li>
<li>So <a href="http://petapixel.com/2015/01/15/photographer-captures-rare-beautiful-photos-upside-iceberg/" target="_blank">BEAUTIFUL</a>!</li>
<li><a href="http://vietnamese%20lemongrass%20beef%20and%20spaghetti%20squash%20with%20peanut%20sauce/">Vietnamese Lemongrass Beef and Spaghetti Squash with Peanut Sauce</a>. YUMMM! </li>
<li><a href="http://www.buzzfeed.com/danmeth/heres-what-the-cast-of-scooby-doo-looks-like-now?bffb&utm_term=4ldqpgp#.baBeD60yJ">Where is the cast of Scooby Doo now?</a> Caleb would be sad to know this.</li>
<li>These <a href="http://www.gimmesomeoven.com/bbq-chicken-enchiladas-recipe/" target="_blank">BBQ Chicken Enchiladas</a> sounds so good!</li>
<li><a href="http://www.vanityfair.com/vf-hollywood/2015/01/wet-hot-american-summer-netflix-series-cast-paul-rudd-bradley-cooper-amy-poehler-josh-charles" target="_blank">YESSSSS!</a></li>
<li><a href="http://www.howsweeteats.com/2015/01/peanut-butter-cheesecake-with-whipped-marshmallow-and-bananas/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+howsweeteats%2FsmSp+%28How+Sweet+It+Is%29" target="_blank">Cheesecake</a>, like, WOAH!</li>
<li>I must confess, I don't know exactly how good I'll be about posting next week. My honey is taking the week off and he tends to be a bad influence on me! </li>
</ol>
<div>
Happy Weekending!!</div>
<div>
xoxo,</div>
<div>
Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-49876535274711736912015-01-13T08:00:00.000-05:002015-01-15T12:18:19.673-05:00Kiwi Pineapple Green Smoothie<div class="separator" style="clear: both; text-align: center;">
I told you I was coming with smoothies this month. </div>
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I keep my promises with kiwi, pineapple, kale and spinach.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcb2XSw5v2m_nrgSINwl-SZADV8t2uY7RUDHBMaITjByUI0QgFyTVvkGCJUgM4rOogJr2oQXSCwmagpvKo8g1eNcjL-Bkwcd8p5OflqYlnGA9icl0dnhttK8j8RPDiXixXlbDr091RXrw/s1600/smoothie+1.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcb2XSw5v2m_nrgSINwl-SZADV8t2uY7RUDHBMaITjByUI0QgFyTVvkGCJUgM4rOogJr2oQXSCwmagpvKo8g1eNcjL-Bkwcd8p5OflqYlnGA9icl0dnhttK8j8RPDiXixXlbDr091RXrw/s1600/smoothie+1.5.jpg" /></a></div>
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I know, the blog world, your Facebook and <a href="http://www.pinterest.com/ashleymonsster/" target="_blank">Pinterest </a>feeds are over run with smoothies and salads right now. Everyone is chanting "new year, new me." Guess what! I'm not. I live for smoothies 24/7/365. I grew up drinking smoothies. I don't think Mom even put spinach in them, but she did make them for a quick breakfast or as a dessert to keep us away form ice cream. Now, I give them to my boys for the very same reasons. I tend to prefer them for breakfast because I am a slow starter (I've mentioned <a href="http://www.whatsupbuttercupblog.com/2014/11/mint-chocolate-iced-coffee.html" target="_blank">this </a>before) and I can make these with my eyes still blurry and my brain is still warming up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclATs8oiLa7qe4xiHJUiPA5ZZ4GR_Obh3YyMDT_m6i9CSBYtD7am1Hb-82Q4-X-atkb2OVjUloe6jFwFSZLpSwwV1Xg61r9iljKBU5YVItvkySJmWzCHSBxHOy5eTrfe_v4xD7KUOZX0/s1600/smoothie+4.5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclATs8oiLa7qe4xiHJUiPA5ZZ4GR_Obh3YyMDT_m6i9CSBYtD7am1Hb-82Q4-X-atkb2OVjUloe6jFwFSZLpSwwV1Xg61r9iljKBU5YVItvkySJmWzCHSBxHOy5eTrfe_v4xD7KUOZX0/s1600/smoothie+4.5.jpg" /></a></div>
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I lean towards smoothies when my stomach problems rear their ugly head. Unfortunately, it is just something I have to deal with and there is nothing that can be done about it on the bad days. There is no medicine, no magic cure. My only option is to lean on liquids on the days or weeks that I feel awful. I won't go into what I have or why because it is boring and that's not why I'm here. But, I add of that to say, I don't necessarily believe in juice or smoothie cleanses. I've done them and HATED every dang second of it. But on the days, where you feel bloated, binged on bad for you food the night before or are just getting over a stomach bug, these are the days that this kind of smoothie is what you need. You don't want to do this for every meal though, there are far too many fruits in here and that would be way to much sugar for one day. </div>
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<span style="font-size: x-large;"><b><i>Kiwi Pineapple Green Smoothie</i></b></span><br />
<b><span style="font-size: large;">serves 1</span></b><br />
<i><a href="https://sites.google.com/site/whatsupbuttercupblog/kiwi-pineapple-green-smoothie?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1">(click to print)</a></i><br />
1 cup kale*<br />
1 cup spinach*<br />
1/2 cup fresh pineapple<br />
1 kiwi chopped<br />
1/4 cup greek yogurt<br />
1/2 cup coconut water<br />
1 tablespoon flax seeds<br />
honey to taste<br />
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Combine all ingredients and blend until liquefied.<br />
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*I used 2 cups of a spinach kale blend<br />
<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-10557951807474036882015-01-09T11:44:00.001-05:002015-01-09T11:44:24.020-05:00Currently<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfZuj82lrqjJPK1XGpYjExcXJXXBVxejKPyDaesQpONH1ycH1wS3MqGzVt-Qhassjmz4Y6AuuGOlYKpbbc2a7qr-vkIUGaOYNym5Xib1xl0T1tFFLdA2thMCvgI4MUPG1zVuhuj-SHdM/s1600/currently+01.09.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHfZuj82lrqjJPK1XGpYjExcXJXXBVxejKPyDaesQpONH1ycH1wS3MqGzVt-Qhassjmz4Y6AuuGOlYKpbbc2a7qr-vkIUGaOYNym5Xib1xl0T1tFFLdA2thMCvgI4MUPG1zVuhuj-SHdM/s1600/currently+01.09.15.jpg" /></a></div>
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<ol>
<li>I am OBSESSED with <a href="http://www.amazon.com/gp/product/B00H8YZKME/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00H8YZKME&linkCode=as2&tag=whatsupbutter-20&linkId=37KXDR4UGBB5CYAE">Chuao Chocolatier Honeycomb Chocolate Bar</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=B00H8YZKME" height="1" style="border: none !important; margin: 0px !important;" width="1" />. My love bought me one for my stocking on Christmas and I may have devoured it plus two others... Don't judge me. It is sooooo good! </li>
<li>I neeeeeeds <a href="https://www.etsy.com/listing/216988963/mbc-bamboo-wood-lid?ref=shop_home_active_7" target="_blank">this </a>lid for my mason jar tumblers. I love it!</li>
<li>I think I'm an <a href="http://www.buzzfeed.com/lukebailey/ambiverts-for-the-silver#.ggK32EX4v" target="_blank">ambivert</a>. </li>
<li>My Mom is an <a href="http://www.apartmenttherapy.com/4-simple-ways-to-be-the-effortless-host-youve-always-wanted-to-be-214097?utm_source=facebook&utm_medium=social&utm_campaign=managed" target="_blank">effortless host</a>. Maybe that will be a goal for me this year.</li>
<li>I have another "resolution" to add to my growing list. "Stop reading comments on articles and on FB links to articles." Seriously though, what is wrong with people? </li>
<li><a href="http://iamafoodblog.com/pure-comfort-food-braised-pork-belly-kimchi-stew-recipe/" target="_blank">Braised Pork Belly Kimchi Stew</a>, sounds soo good!</li>
<li>Suddenly I'm craving a <a href="http://iambaker.net/perfect-marble-cake-recipe/" target="_blank">marble cake</a>. </li>
<li>Maybe I should make <a href="http://cookiesandcups.com/butterbeer-cookies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+cookiesandcups+(cookies+and+cups)" target="_blank">these </a>cookie for my sister's upcoming birthday.</li>
<li>Someone please buy me the jewel shaped mold from <a href="http://www.bakerella.com/candy-jewel-pops/#O2v6M4p0F5S3htWY.32" target="_blank">Bakerella</a>! As my 2 year old would say "Me neeeeeeds it!" </li>
<li><a href="http://www.gimmesomeoven.com/chai-spiced-granola-recipe/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+gimmesomeoven+(Gimme+Some+Oven)" target="_blank">This </a>granola has my honey's name all over it!</li>
<li>The art of making a good <a href="http://joythebaker.com/2015/01/magic-mineral-broth/" target="_blank">homemade broth</a> is so overlooked these days. Yes, I realize that statement makes me seem like I'm 73 years old and nope, I don't care. </li>
<li>What are your plans for the weekend? My sister and I are making a ton of food and having a game night. Then I am sleeping! Two sick kids, who get super hyper and grocuhy when taking certain meds makes for so little sleeep!</li>
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Happy Weekending</div>
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xoxo,</div>
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Ashley</div>
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Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-68153670208020571952015-01-08T12:17:00.005-05:002015-01-08T12:17:51.557-05:00Red Velvet No Bake Cheesecake Pots <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIMvhDOazTIm_3oPv7Ms9vuEROfeJaCmXvnEF7H43mbHVR2sOJJph6oBjEwd5fObR1khJ7SMNlYUVVBULePXdv_FliYmXFwlatJ3ndZghQ4ia6va5zdwpXkROPeUpmNYO1ngbe-s9jiI/s1600/Red+velvet+cheesecake+pots+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIMvhDOazTIm_3oPv7Ms9vuEROfeJaCmXvnEF7H43mbHVR2sOJJph6oBjEwd5fObR1khJ7SMNlYUVVBULePXdv_FliYmXFwlatJ3ndZghQ4ia6va5zdwpXkROPeUpmNYO1ngbe-s9jiI/s1600/Red+velvet+cheesecake+pots+(1%2Bof%2B1).jpg" /></a></div>
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Anyone, other then me, out there having a hard time finding their rhythm in the new year? I cannot get it together! Of course, it is barely 2015 and I've already had two sick kids, and sprained ankle, and a husband with a pulled muscle in his back. Anyway, the reason I'm whining to you, I have nothing new to post. YIKES! While, I'm working on getting back on a schedule and nursing my babies back to health, aaaaaaaand folding a mountain of laundry (seriously, I have 6 loads that need to be folded, how does that even happen?) I'm going to share this, quick and simple, recipe that I've been holding in my archives, for just such an occasion. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFK22d90XyjNGwDjh6pSLvEpguE60ifLqn1j9QWwuqmTQLc9V5dhAcuq2vx88yB87MCD5IEM5_AWfnkvJmwMp4LB6N1SoH7_YP8GNN5_SIdIhqwg6nV1oIiBEiWWYeD9olbpKUlnnWos/s1600/redvelvet+cheese+cake+pots2+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHFK22d90XyjNGwDjh6pSLvEpguE60ifLqn1j9QWwuqmTQLc9V5dhAcuq2vx88yB87MCD5IEM5_AWfnkvJmwMp4LB6N1SoH7_YP8GNN5_SIdIhqwg6nV1oIiBEiWWYeD9olbpKUlnnWos/s1600/redvelvet+cheese+cake+pots2+(1%2Bof%2B1).jpg" /></a></div>
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I made these little dudes for my Mother in law's birthday dinner. We were going over for meatloaf and veggies but, I couldn't go empty handed and I have a problem with taking a regular cake. My mother in law is diabetic. After years of work, I still haven't managed to perfect a sugar free cake. Plus, I HATE the taste of any type of sugar substitute, even the all natural ones. I'm such a brat about it. I try, I really do but I can always taste it and it literally gags me. That's not hyperbole, I not going all Rachel Zoe on you, I literally gag. Gross. Desserts like this are always a good option. I made half with sugar and half with stevia.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvAAMY3L-vTaMnyRq6ZA-XotQmGZlgvOLQN33NhC605GIWwJ-p0slUTUnhWxafVzyccE90BSYy7HET209yghY1kMupiVNegExz7HT9SwqHmoZdiPDXWVPOB7jUCz-Gu1cv7s_gwgqsIY/s1600/redvelvet+cheese+cake+pots3+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJvAAMY3L-vTaMnyRq6ZA-XotQmGZlgvOLQN33NhC605GIWwJ-p0slUTUnhWxafVzyccE90BSYy7HET209yghY1kMupiVNegExz7HT9SwqHmoZdiPDXWVPOB7jUCz-Gu1cv7s_gwgqsIY/s1600/redvelvet+cheese+cake+pots3+(1%2Bof%2B1).jpg" /></a></div>
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I picked red velvet because it is one her favorites and I wanted there to be a nod to a birthday cake there. One day I'll figure out how to make a sugar free, actual, red velvet cake for her. Until then, I'll keep making this for her. She does love cheesecake too. But then again, who doesn't? </div>
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These are easy enough and keep for a week or so, in the refrigerator. You could make these ahead and eat them throughout the week when you want something sweet. If I did that I would probably use <a href="http://www.amazon.com/gp/product/B00B80TK2K/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00B80TK2K&linkCode=as2&tag=whatsupbutter-20&linkId=IYM2MAOFHNKUIOZJ">4 oz jars</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=B00B80TK2K" height="1" style="border: none !important; margin: 0px !important;" width="1" /> so I didn't over indulge every, single night. And the're perfect for taking somewhere. Toss the lid on and carry them in a basket. The jars are inexpensive enough you can leave them with the host or bring them back home. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaJswSWVl6AtEPkb7PlICVDoEH7D5NafQpKQA0ntMLX9pGKs7xFxW0NqClHKxoYB8qU8bGjRyf5ye_7WvSIJxp58c3aCEOP8SAU2ZU9g6FP3VmplYV8BT2sgAxFz3XOf2n0ZmDhpju20/s1600/redvelvet+cheese+cake+pots4+(1%2Bof%2B1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVaJswSWVl6AtEPkb7PlICVDoEH7D5NafQpKQA0ntMLX9pGKs7xFxW0NqClHKxoYB8qU8bGjRyf5ye_7WvSIJxp58c3aCEOP8SAU2ZU9g6FP3VmplYV8BT2sgAxFz3XOf2n0ZmDhpju20/s1600/redvelvet+cheese+cake+pots4+(1%2Bof%2B1).jpg" /></a><br />
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<span style="font-size: x-large;"><b><i>Red Velvet No Bake Cheesecake Pots</i></b></span></div>
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<b><span style="font-size: large;">(makes 4 8oz portions or 8 4oz portions)</span></b><br />
<i>(click to print)</i><br />
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4 chocolate graham crackers</div>
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1 tablespoon butter (chilled or room temp)</div>
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8 oz cream cheese</div>
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1/2 cup greek yogurt</div>
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1/2 cup sugar</div>
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2 tablespoons cocoa powder</div>
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red food coloring *I prefer <a href="http://www.amazon.com/gp/product/B0029YDR82/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0029YDR82&linkCode=as2&tag=whatsupbutter-20&linkId=D43YBUERNJVX5LGT">gel food coloring</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=B0029YDR82" height="1" style="border: none !important; margin: 0px !important;" width="1" />*<br />
1 cup whipping cream, chilled<br />
2 tablespoons powdered sugar<br />
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Combine crackers and butter in a food processor and pulse, until the mixture is the texture of coarse sand. Pour a small amount of the crumbs into the bottom of your jars, reserving about half to add to the top at the end. Set aside. Clean the food processor (or use another bowl if you have two) and combine the cream cheese, yogurt, sugar and cocoa powder and blend until smooth. Through the spout, add food coloring, a few drops at a time, until you reach the color you want. Spoon the cheesecake into the jar. In a metal bowl, using a whisk whip the cream, until soft peaks form, then whisk in powdered sugar. Top each jar with whipped cream and sprinkle on remaining crust crumbs. Screw on lids, and chill until ready to serve. </div>
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<b><i><span style="font-size: large;">*For a sugar free version substitute sugar for 1-2 tablespoon Stevia, add in a pinch of salt to cut the bitterness in the cheesecake batter and use just a tiny pinch of Stevia in the whipping cream. Switch out for sugar free cookies in the crust.*</span></i></b></div>
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xoxo,<br />
AshleyAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-35728081639792828462015-01-05T07:30:00.000-05:002015-01-05T11:48:38.132-05:00Most Popular Post of 2014<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODP96GG_OE0jymsJ3cVuTF49s4zxpSxOQ9Ey4qtZIPjELFitsCLb4zG6p2uQzuX65MC4cRordAVE8TCRBIn405xAzWnFkL9xnr6-VjeNnIn2OszE3CZNQ45mAazBouIZVh-cNFoyuAps/s1600/popular+posts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiODP96GG_OE0jymsJ3cVuTF49s4zxpSxOQ9Ey4qtZIPjELFitsCLb4zG6p2uQzuX65MC4cRordAVE8TCRBIn405xAzWnFkL9xnr6-VjeNnIn2OszE3CZNQ45mAazBouIZVh-cNFoyuAps/s1600/popular+posts.jpg" /></a></div>
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Click on the links in black at the top of each picture to get the recipe.<br />
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<a href="http://www.whatsupbuttercupblog.com/2014/10/mango-honey-chicken-stir-fry.html" target="_blank"><span style="font-size: x-large;">Mango Honey Chicken Stirfry</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_YatJLyGyb2ZC6KBm_7l2iUSjmi8y55nInnIB3tzu4r1VNnVjWCr_Mm6KqnfMaU79bun0fvGlGA9dM4lHBoQtlvXqZx2sylBTcjVXHs5SBt7RHbUqXIvA4kw9dvZTLrO-aaMvmZi9zo/s1600/mahochisf+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji_YatJLyGyb2ZC6KBm_7l2iUSjmi8y55nInnIB3tzu4r1VNnVjWCr_Mm6KqnfMaU79bun0fvGlGA9dM4lHBoQtlvXqZx2sylBTcjVXHs5SBt7RHbUqXIvA4kw9dvZTLrO-aaMvmZi9zo/s1600/mahochisf+ywu.jpg" title="Mango Honey Chicken Stirfry and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
By far this is my most popular recipe on the blog and at home!<br />
It is so delicious and so simple, I can very much believe it would be my #1 this year.<br />
More stirfry for you in 2015! Would you like that? I would.</div>
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<a href="http://www.whatsupbuttercupblog.com/2014/09/bacon-avocado-teriyaki-burger.html" target="_blank"><span style="font-size: x-large;">Bacon Avocado Teriyaki Burger</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglf064F651GXAJ6Z58N6WYGYk2hiym1ukmDxU1EzCviSjYRbYXwTzHfsEHM3Czkaez4LkrCURw9OBdSi9kUGgCo9eHh4T2KO6YsDxekK2OJsd8ane7THQwvNfVIrCnJyCPnje-HzVISc/s1600/avterbur+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhglf064F651GXAJ6Z58N6WYGYk2hiym1ukmDxU1EzCviSjYRbYXwTzHfsEHM3Czkaez4LkrCURw9OBdSi9kUGgCo9eHh4T2KO6YsDxekK2OJsd8ane7THQwvNfVIrCnJyCPnje-HzVISc/s1600/avterbur+ywu.jpg" title="Bacon Teryiaki Burger and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
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The Runner up is so so so good!<br />
It is my perfect burger!</div>
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<br /></div>
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<a href="http://www.whatsupbuttercupblog.com/2014/08/almond-fig-muffins.html" target="_blank"><span style="font-size: x-large;">Almond Fig Muffins</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsUMcFoAq4-cz0Ds-Qe30SMqFPgptLgH4KpS_Sz1J8NIfRGoE70Cio0bMvv3X2TdIob5J4hA7nvT1byH-U9UybptR8GqyYRpYPK8Cp9DMQ63qter0M12o5YFXUhR0QK1gUmMdoy1zmgs/s1600/almfigmuf+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsUMcFoAq4-cz0Ds-Qe30SMqFPgptLgH4KpS_Sz1J8NIfRGoE70Cio0bMvv3X2TdIob5J4hA7nvT1byH-U9UybptR8GqyYRpYPK8Cp9DMQ63qter0M12o5YFXUhR0QK1gUmMdoy1zmgs/s1600/almfigmuf+ywu.jpg" title="Almond Fig Muffins and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
So good! I can't wait for fig season to roll around again. </div>
<div style="text-align: center;">
Although, you can sub the fig for apple, banana even orange when figs are out of season.</div>
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<a href="http://www.whatsupbuttercupblog.com/2014/09/curry-sweet-potato-and-carrot-soup.html" target="_blank"><span style="font-size: x-large;">Curry Sweet Potato and Carrot Soup</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA2CdLdsZ8gJQKlSS99k3EBnhT-Kj0BzwWtcOBOw8W2t9itg9bl0talfxrp5Zf0XLu-iaANYaNovVLw-xsbTpIMkdwka7BnR8OAIo-nREsvLyjLEeJmcGJqAyHzK5S2Dof2kRJDea5m0/s1600/spcarcursou+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwA2CdLdsZ8gJQKlSS99k3EBnhT-Kj0BzwWtcOBOw8W2t9itg9bl0talfxrp5Zf0XLu-iaANYaNovVLw-xsbTpIMkdwka7BnR8OAIo-nREsvLyjLEeJmcGJqAyHzK5S2Dof2kRJDea5m0/s1600/spcarcursou+ywu.jpg" title="Curry Carrot and Sweet Potato Soup and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
My absolute favorite fall recipe.<br />
Of course, it can be a winter favorite, heck it can bean anytime favorite.<br />
<br /></div>
<div style="text-align: center;">
<a href="http://www.whatsupbuttercupblog.com/2014/09/spinach-walnut-pesto-house-recipe.html" target="_blank"><span style="font-size: x-large;">Spinach Walnut Pesto</span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GoI85n4mMSXoirA3Q2XKYC_vLlvCsgmXIxfA16JEGZ26dpkTlNVGexJGvQMYzoaigxzWGBpfw0Ucqj17JxeqeU4MYtpEQ7EthtsBPmWAD-jl0bsEvmRJ8lfnooafTp_ALdUdQBoG0dw/s1600/spiwalpes+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3GoI85n4mMSXoirA3Q2XKYC_vLlvCsgmXIxfA16JEGZ26dpkTlNVGexJGvQMYzoaigxzWGBpfw0Ucqj17JxeqeU4MYtpEQ7EthtsBPmWAD-jl0bsEvmRJ8lfnooafTp_ALdUdQBoG0dw/s1600/spiwalpes+ywu.jpg" title="Spinach and Walnut Pesto and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
This one live in my fridge at all times. When I run out I always make another batch within days.<br />
It is a life saver!<br />
<br /></div>
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<a href="http://www.whatsupbuttercupblog.com/2014/08/cherry-lemonade.html" target="_blank"><span style="font-size: x-large;">Cherry Lemonade</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPEKmPcJUMw7iP728xxZi42OH9y4VIk9W_RvEmvrrC-CYtLOMdYCL0GJ0qkBXeRTnqzWhlVm9rxpedphtrhuAmw0nzF_EzhbbxGId9idG9focrvdud9QpV8Trvsb2yLV894Uezs5btXw/s1600/chlem+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoPEKmPcJUMw7iP728xxZi42OH9y4VIk9W_RvEmvrrC-CYtLOMdYCL0GJ0qkBXeRTnqzWhlVm9rxpedphtrhuAmw0nzF_EzhbbxGId9idG9focrvdud9QpV8Trvsb2yLV894Uezs5btXw/s1600/chlem+ywu.jpg" title="Cherry Lemonade and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
I cannot believe I only have one drink on here! More drinks in 2015!! </div>
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<br /></div>
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<a href="http://www.whatsupbuttercupblog.com/2014/10/apple-cinnamon-baked-oatmeal.html" target="_blank"><span style="font-size: x-large;">Apple Cinnamon Oatmeal</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0xXnTThxjX3xI7H-y8AWsbdIPy0sUHRhu0TOgbFK58esiYWVHTd-JQ_xoszB71MXMkZ-3HZayq84ps-H5iuETTkcXfBCTE3AIQv4x064bRPA9H2ESzbupE-4iJBu4S9IbvX_vwOSW74/s1600/apcinoat+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc0xXnTThxjX3xI7H-y8AWsbdIPy0sUHRhu0TOgbFK58esiYWVHTd-JQ_xoszB71MXMkZ-3HZayq84ps-H5iuETTkcXfBCTE3AIQv4x064bRPA9H2ESzbupE-4iJBu4S9IbvX_vwOSW74/s1600/apcinoat+ywu.jpg" title="Apple Cinnamon Oatmeal and other popular recipes from 2014 // What's Up Buttercup Blog" /></a></div>
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The perfect make ahead breakfast! We have this, or some variation, regularly. I make one on Sunday afternoon and we dip into it throughout the week.<br />
(also check of<a href="http://www.whatsupbuttercupblog.com/2014/12/hazelnut-brown-sugar-baked-oatmeal-with.html" target="_blank"> the remixed version</a> I did for Christmas morning)</div>
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<span style="font-size: x-large;"><br /></span></div>
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<a href="http://www.whatsupbuttercupblog.com/2014/10/pumpkin-patch.html" target="_blank"><span style="font-size: x-large;">A Day at the Pumpkin Patch</span> </a><br />
<a href="http://www.whatsupbuttercupblog.com/2014/10/pumpkin-patch.html" target="_blank"><span style="font-size: large;">(and how to stream line your scrap booking)</span></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F6yyQaWf3-DZVzdX4pH3v0gibItzFex8NG-0jkka3X6gLLUp3r1k6S53yiOM7OpWv86qr1_G6Fa0yQp6uxN0ZXH7-ZZvh5O_2JaVUMXB75FYXAU8unrwt1ZQhHFGF3WUZ-_nrZf9q4Y/s1600/pumpat+ywu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_F6yyQaWf3-DZVzdX4pH3v0gibItzFex8NG-0jkka3X6gLLUp3r1k6S53yiOM7OpWv86qr1_G6Fa0yQp6uxN0ZXH7-ZZvh5O_2JaVUMXB75FYXAU8unrwt1ZQhHFGF3WUZ-_nrZf9q4Y/s1600/pumpat+ywu.jpg" /></a></div>
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This is the only non-food post to make the list but it is one of my favorite memories from this year. </div>
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I better get started planning for this year! </div>
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<br /></div>
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xoxo,</div>
<div style="text-align: justify;">
Ashley</div>
</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-2482117057821003842015-01-03T08:00:00.000-05:002015-01-03T10:58:13.615-05:00Currently<div style="text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ixkqulFj5HfLRwAWmnOdzpMD20V8aDRLWappEQCEq0MM_M2UHTorUEAidJJJh2jtOfFt4ZGdBj3n1kBCib8C6Uxr0gAFGX-1tubfEIntXTp5jU5XkW-FJSZwV_NSdumM7_ZVy2yN_1A/s1600/currently+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ixkqulFj5HfLRwAWmnOdzpMD20V8aDRLWappEQCEq0MM_M2UHTorUEAidJJJh2jtOfFt4ZGdBj3n1kBCib8C6Uxr0gAFGX-1tubfEIntXTp5jU5XkW-FJSZwV_NSdumM7_ZVy2yN_1A/s1600/currently+.jpg" /></a></div>
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<ol>
<li>Happy 2015! I'm not making resolutions this year, but I am making changes. I'm stream lining our life, reorganizing our house, cutting out the clutter, physically and mentally and we are spending more time as a family.</li>
<li>As you might guess from my photo, we have been enjoying some lazy days. Liam has been sick and Caleb has been WIRED, but we're making it work. It has been nice being home for two weeks with my guys. Although, I have to say, I miss reality. I really miss work! </li>
<li><a href="http://www.buzzfeed.com/jessicamisener/facts-that-should-be-common-knowledge-but-arent#.iwzmr87lx" target="_blank">Some things we should know. </a></li>
<li>My husband has NEVER seen a single episode of Friends. (I know, I know, but before you judge him, I have only seen one Star Wars movie and it was Episode 1. We are equally sad people.) Well, lucky for him, he gets to <a href="http://mashable.com/2014/12/29/friends-netflix-guide/?utm_cid=mash-com-fb-main-link" target="_blank">binge watch it with me now</a>, albeit against his will. Whatever, he will grow to LOVE it. </li>
<li><a href="http://thoughtcatalog.com/erica-gossett/2014/12/4-ways-to-make-2015-an-even-better-year/" target="_blank">Make 2015 better.</a></li>
<li>Love <a href="http://todayscreativeblog.net/2015-printable-calendar/" target="_blank">this </a>2015 printable calendar.</li>
<li>I've been wanting new stockings. I may try my hand at <a href="http://www.abeautifulmess.com/2014/12/woven-stocking-diy.html" target="_blank">these</a>.</li>
<li><a href="http://www.epbot.com/2014/12/final-potter-tree-reveal-winged-keys.html" target="_blank">This </a>Harry Potter tree.</li>
<li>Mom made <a href="http://www.tablespoon.com/recipes/slow-cooker-buffalo-chicken-meatballs/9d493f9c-ab48-458b-8f77-08a6312adb51/?nicam4=SocialMedia&nichn4=Pinterest&niseg4=Tablespoon&nicreatID4=Post&crlt.pid=camp.qUlIAdKocgW7" target="_blank">these </a>buffalo chicken meatballs for Christmas Eve and they were fantastic!</li>
<li><a href="http://www.refinery29.com/2014/12/79488/new-on-netflix-january-2015?utm_source=facebook.com&utm_medium=post&unique_id=entry_79488#slide" target="_blank">Everything </a>coming to Netflix this year. </li>
<li>I want to learn to make the Mr. some beard oil. Anyone out there ever make or buy any? </li>
<li>Have some summer in the winter with <a href="http://iambaker.net/strawberry-lemon-cupcakes/" target="_blank">these </a>cupcakes.</li>
<li><a href="http://www.thekitchn.com/10-kitchen-habits-to-adopt-in-2015-214048" target="_blank">10 Kitchen Habits to Adopt.</a> Yes to everything! </li>
<li>Forewarning: Be prepared for a wave of smoothie posts from me. No, I'm not jumping on the "new year, new me" bandwagon, But, I can feel the affects of eating everything in front of me throughout the holidays and my broken stomach is still a problem. I haven't had full on sick days in awhile, but I've had glimpses and can feel them coming. So, I'm doing what my doctors suggested and doing liquids as much as possible for a while. Luckily, I can make some killer smoothies and juices!</li>
<li>In fact, a <a href="http://www.acouplecooks.com/2014/12/detox-bloody-mary/" target="_blank">Detox Bloody Mary</a> sounds pretty amazing right about now. </li>
</ol>
<div>
Happy Weekending!</div>
<div>
xoxo,</div>
<div>
Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-44987645293748914382015-01-02T08:00:00.000-05:002015-01-02T08:00:00.605-05:00November/December Wrap UpIt's that time again! I missed November's wrap up, so I combined it with this one. I cannot believe that it is already a new year!! As always, click on the picture to take you to the post you want to see.<br />
<img alt="" border="0" src="http://i90.photobucket.com/albums/k269/oimcute/novdecwrapup-1.png" height="929" id="Image-Maps-Com-image-maps-2014-12-29-192015" orgheight="929" orgwidth="650" usemap="#image-maps-2014-12-29-192015" width="650" /><br />
<map id="ImageMapsCom-image-maps-2014-12-29-192015" name="image-maps-2014-12-29-192015"></map><br />
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xoxo,</div>
<div>
Ashley<br />
<br />
P.S. I'll have my normal Friday "Currently" tomorrow, (Saturday) I just got a tab but behind this week.<br />
<br />
P.P.S. I'll be sharing my most viewed and pinned recipes of 2014 on Monday.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-73514994237976271442014-12-30T08:00:00.000-05:002014-12-30T11:58:04.145-05:00Hazelnut, Brown Sugar Baked Oatmeal with Mixed Berry Sauce (Regular and Low Sugar)<div class="separator" style="clear: both; text-align: justify;">
Hazelnuts make the world go 'round! Amiright? Then, top this bowl of hugs with tart and sweet mixed berries and you have the stuff that love is made of. It is a grown up version of the oatmeal from my childhood, that came out of a packet, that had a little pack of "fruit" sauce to swirl in.That stuff was my jam! </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIpvyoCySQjp9WCuChf6CAkZ2vwMGoMRh8n1dCFMsr-q2HkeXvGAbkDEzPsVpjHmBeJ-7_El_H7MuOigZA5mw1XVgLLZ0YOa8owL035cpqrSIx-nMuSKTWRGHNwIaQhOXM1MvOjwnUwY/s1600/christmas+morning+oatmeal.jpg" imageanchor="1"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIpvyoCySQjp9WCuChf6CAkZ2vwMGoMRh8n1dCFMsr-q2HkeXvGAbkDEzPsVpjHmBeJ-7_El_H7MuOigZA5mw1XVgLLZ0YOa8owL035cpqrSIx-nMuSKTWRGHNwIaQhOXM1MvOjwnUwY/s1600/christmas+morning+oatmeal.jpg" title="Hazelnut Brown Sugar Baked Oatmeal (regular and low sugar versions) /// What's Up Buttercup Blog" /></a></div>
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Please forgive these not so lovely pictures. I swear, this was wayyyyyy better than it looks! I made this bowl of feels for our Christmas morning brunch and happened to snap a picture of my very last bowl of leftovers. I'll take proper pictures someday. Until then, trust me and make it.</div>
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We get together with my husband's parents (both sets) and siblings every year on Christmas morning. Lots of food, laughs and spoiling of my kids and their cousins. It makes for good times.</div>
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I always have a hard time deciding what to make. I may be the most indecisive person on the planet. Do not ask me where I want to eat, unless you're prepared for incessant rambling and me changing my mind 3 trillion times for an hour. It is even worse when I'm trying to decide what I should make to take somewhere. Last year I made french toast casserole, but I didn't want to make that again, besides my sis (in-law) wanted to maker her mother's recipe and it knocked my socks off! She can keep making that (and her banana pudding) forever and ever and I will be happy. Then, I considered sticky buns, but my Mom-in-law makes the monkey bread that dreams are made of, so that was out. It was my husband who suggested oatmeal. He originally suggested I make <a href="http://www.howsweeteats.com/2013/08/dark-chocolate-chunk-cheesecake-baked-oatmeal/" target="_blank">this </a>one. He loves it and one of my father-in-laws does too. But, I wanted something that wouldn't be an issue to make a low sugar version, for everyone with sugar issues. Plus, my other father-in-law is not a chocolate eater, at all. I personally think he's crazy, then again he would probably agree. So, to please all palettes, I decided to dig through my pantry and dig out something wonderful. When I ran across the my jar of hazelnuts and remembered the bag of frozen berries in my freezer I know I was onto something. I made this baby and it was perfection. I also made a low sugar/sugar free version that I'll list below!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDA3OFf59If9OOSJoOf2KQZuN2A_QP6aFwKtGfPtf6tTMJiizKL6ic7i6Uncs_P3RBRt0qB5zZqp-xZRJa3g9JWblaVYPDU5eBeDWY0NO-Otw7Sl_XhIVwiefg0DeGYOi36n2DEjQwi8/s1600/christmas+oastmeal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDA3OFf59If9OOSJoOf2KQZuN2A_QP6aFwKtGfPtf6tTMJiizKL6ic7i6Uncs_P3RBRt0qB5zZqp-xZRJa3g9JWblaVYPDU5eBeDWY0NO-Otw7Sl_XhIVwiefg0DeGYOi36n2DEjQwi8/s1600/christmas+oastmeal.jpg" title="Hazelnut Brown Sugar Baked Oatmeal (regular and low sugar versions) /// What's Up Buttercup Blog" /></a></div>
<br />
Inspired by <a href="http://www.whatsupbuttercupblog.com/2014/10/apple-cinnamon-baked-oatmeal.html" target="_blank">this </a>oatmeal,<br />
which was inspired from <a href="http://www.amazon.com/gp/product/0544176499/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0544176499&linkCode=as2&tag=whatsupbutter-20&linkId=CFJQQU54CYXOSW47">Seriously Delish: 150 Recipes for People Who Totally Love Food</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=0544176499" height="1" style="border: none !important; margin: 0px !important;" width="1" />.<br />
<span style="font-size: x-large;"><b><i>Hazelnut Brown Sugar Baked Oatmeal</i></b></span><br />
<div>
<span style="font-size: large;"><i>serves for 4-6 </i></span></div>
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<i>(I doubled it for a potluck brunch with 11 adults and 6 children, knowing there would be other food.)</i></div>
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<b><a href="https://sites.google.com/site/whatsupbuttercupblog/hazelnut-brown-sugar-baked-oatmeal-with-mixed-berry-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Click here to print)</a></b><br />
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<div>
1 cup hazelnuts , roughly chopped<br />
2 tablespoons butter<br />
3 cups rolled oats<br />
1 cup brown sugar<br />
1/2 teaspoon cinnamon<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 cup almond milk<br />
1/2 cup applesauce<br />
2 eggs, beaten<br />
1 vanilla bean, scraped or 1 tablespoon vanilla extract<br />
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<br />
<span style="text-align: justify;">Preheat your oven to 350 F and get out a casserole dish. Start by browning the butter and toasting nuts. In small skillet over a medium-low heat melt the butter, swirling often until, the butter has darkened in color slightly and has a nutty aroma. While butter is melting add nuts to a dry skillet, over a medium heat cook, stirring every once in a while to stop burning. Cook until you smell the nuts and they are slightly darker in color. In a large bowl stir together oats, brown sugar, cinnamon and salt. In another bowl, whisk together almond milk, applesauce, butter, eggs and vanilla. Stir the wet into the dry until combined. Stir in nuts and pour into you casserole dish. Bake for about 25 minutes or until oatmeal is golden brown and set.</span><br />
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<span style="font-size: x-large;"><b><i>Mixed Berry Sauce</i></b></span><br />
<span style="font-size: large;"><i>yields approximately 2 cups</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
2 cups frozen mixed berries<br />
1/2 cup brown sugar<br />
1/2 cup water<br />
<br />
Combine all ingredients in a sauce pan and cook over medium heat, allow to bubble until berries are cooked and soft. If you like it chunky, use a potato masher to mash the berries or if you prefer it smooth, like me, use a blender (stand up or immersion) and blend until smooth, return it to the pan, if you used a blender, and allow to bubble until thickened but still pourable.<br />
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<br />
<span style="font-size: x-large;"><b><i>Low Sugar Hazelnut Brown Sugar Baked Oatmeal</i></b></span><br />
<span style="font-size: large;"><i>serves 4-6</i></span><br />
<b><a href="https://sites.google.com/site/whatsupbuttercupblog/low-sugar-hazelnut-brown-sugar-baked-oatmeal-with-mixed-berry-sauce?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(Click to print)</a></b><br />
<span style="font-size: large;"><i><br /></i></span>
1 cup hazelnuts , roughly chopped<br />
2 tablespoons butter<br />
3 cups rolled oats<br />
1/2 cup <a href="http://www.amazon.com/gp/product/B00JQQBGQQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00JQQBGQQ&linkCode=as2&tag=whatsupbutter-20&linkId=UYXBWQHWSJ4T6OWL">brown sugar, sucralose baking blend</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=B00JQQBGQQ" height="1" style="border: none !important; margin: 0px !important;" width="1" /></div>
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1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
1/2 cup almond milk<br />
1/2 cup sugar free applesauce<br />
2 eggs, beaten<br />
1 vanilla bean, scraped or 1 tablespoon vanilla extract</div>
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<span style="text-align: justify;">Preheat your oven to 350 F and get out a casserole dish. Start by browning the butter and toasting nuts. In small skillet over a medium-low heat melt the butter, swirling often until, the butter has darkened in color slightly and has a nutty aroma. While butter is melting add nuts to a dry skillet, over a medium heat cook, stirring every once in a while to stop burning. Cook until you smell the nuts and they are slightly darker in color. In a large bowl stir together oats, brown sugar, cinnamon and salt. In another bowl, whisk together almond milk, applesauce, butter, eggs and vanilla. Stir the wet into the dry until combined. Stir in nuts and pour into you casserole dish. Bake for about 25 minutes or until oatmeal is golden brown and set.</span><br />
<span style="text-align: justify;"><br /></span>
<span style="font-size: x-large;"><b><i>Mixed Berry Sauce</i></b></span><br />
<span style="font-size: large;"><i>yields approximately 2 cups</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
2 cups frozen mixed berries<br />
1/4 cup <a href="http://www.amazon.com/gp/product/B00JQQBGQQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00JQQBGQQ&linkCode=as2&tag=whatsupbutter-20&linkId=532H7RE6QYKHNSLI">brown sugar, sucralose blend</a><img alt="" border="0" src="http://ir-na.amazon-adsystem.com/e/ir?t=whatsupbutter-20&l=as2&o=1&a=B00JQQBGQQ" height="1" style="border: none !important; margin: 0px !important;" width="1" /><br />
1/2 cup water<br />
<br />
<span style="text-align: justify;"></span><br />
Combine all ingredients in a sauce pan and cook over medium heat, allow to bubble until berries are cooked and soft. If you like it chunky, use a potato masher to mash the berries or if you prefer it smooth, like me, use a blender (stand up or immersion) and blend until smooth, return it to the pan, if you used a blender, and allow to bubble until thickened but still pourable. </div>
<div>
<br />
<br />
Something this good shouldn't be so easy!<br />
<br />
xoxo<br />
Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-36658460901531234422014-12-29T07:30:00.000-05:002014-12-29T14:21:07.433-05:00Snapshots (Christmas Edition)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUMdq7kMZG-6EOp-jSZWUS1lBHcj1WLm-rl6k5YfD6UVeJayTcUm4ebo19fJpQUyYfSsjxNUz1Ld9PcP45lm-JnXh3m5ocDcFj3VlyIyZDFQ2xuYBVBSs9ceQ75j5qGYeEvAlfGWISgc/s1600/windows.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUMdq7kMZG-6EOp-jSZWUS1lBHcj1WLm-rl6k5YfD6UVeJayTcUm4ebo19fJpQUyYfSsjxNUz1Ld9PcP45lm-JnXh3m5ocDcFj3VlyIyZDFQ2xuYBVBSs9ceQ75j5qGYeEvAlfGWISgc/s1600/windows.jpg" /></a></div>
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Looking in the windows down town. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KwHkbvt2BXi3qB3MtPlMRnA6L-B45YVdyc9SuadfLjYDW9Mz9CyEXRgLS5FJhxlrr4pudKvaliu2ueI12tuxu6Izn6ANPnBSr4N3sXLnV7M6aNTLuwYdr0wdZey9JjXqSLOPHJPNQi4/s1600/Christmas+Nights+of+Lights.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KwHkbvt2BXi3qB3MtPlMRnA6L-B45YVdyc9SuadfLjYDW9Mz9CyEXRgLS5FJhxlrr4pudKvaliu2ueI12tuxu6Izn6ANPnBSr4N3sXLnV7M6aNTLuwYdr0wdZey9JjXqSLOPHJPNQi4/s1600/Christmas+Nights+of+Lights.jpg" /></a></div>
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We went to something called the Christmas Nights of Lights with my in-laws. You drive through the lights and tune your radio to a certain station and the lights flask in time with the music. It was so much fun. Afterwards, there is Santa, bouncy houses and food. I wish I had carried my camera in, but I left it in the car. I think we have a new family tradition!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfI2BEPXyxDnPvbaDmxDtNMKznYYsuW0EHEnrV1qeHNRMchPX7Y8RiyW49zkFPpAxNo8f_JWfjgC2mRvOz8U_-t2iuwN2yUChD9LKtqRraCGzGhYb6C1DgQrV_tBfdyyzGHcleDyXrIY/s1600/rock+city+collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfI2BEPXyxDnPvbaDmxDtNMKznYYsuW0EHEnrV1qeHNRMchPX7Y8RiyW49zkFPpAxNo8f_JWfjgC2mRvOz8U_-t2iuwN2yUChD9LKtqRraCGzGhYb6C1DgQrV_tBfdyyzGHcleDyXrIY/s1600/rock+city+collage.jpg" /></a></div>
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We went to Rock City with my parents. On it's own, during the day, Rock City is lovely, but covered in lights at night, it is breathtaking. I have so many more pictures that I still need to go through from that night.</div>
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Family picture in a sleigh/ Our gorgeous view/ The view looking down the waterfall/ My gingerbread men</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQBn-GRt7jHLkdhls4ih86uJkQlS4Uu_xqRl4qblOvHepef4Jp3GJy6GgXYz7y9QYfA4E_SYjgLNebxx8f7NzJgNAoycdQ5iWEp6cjykL1Zyfsb04lMiYa-tZcEfuahOjVTBUjBqpMmQ/s1600/food.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcQBn-GRt7jHLkdhls4ih86uJkQlS4Uu_xqRl4qblOvHepef4Jp3GJy6GgXYz7y9QYfA4E_SYjgLNebxx8f7NzJgNAoycdQ5iWEp6cjykL1Zyfsb04lMiYa-tZcEfuahOjVTBUjBqpMmQ/s1600/food.jpg" /></a></div>
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So much good food this year!</div>
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<a href="http://www.howsweeteats.com/2012/11/crockpot-coconut-hot-chocolate/" target="_blank">Crockpot Coconut Hot Chocolate</a> (make it!) / cookies at the mall before Santa pictures (it is a tradition) / eggnog, white chocolate deliciousness / toasting hazelnuts (I made a play on <a href="http://www.whatsupbuttercupblog.com/2014/10/apple-cinnamon-baked-oatmeal.html" target="_blank">this oatmeal</a>)</div>
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Christmas Morning</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsLyndeaHqvMvs_8RwWdvptHP_xqKCXoRppImmmPXaxhDe2Q8z0880QVnOSeTkLqg2TFPX_d2hxrhyphenhyphen5RemOkNi1mrBA3Q8kcy9peH-3f1tf4TN77IZrSvbhbfM64VgACOZ8IbGnfhr4g/s1600/650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwsLyndeaHqvMvs_8RwWdvptHP_xqKCXoRppImmmPXaxhDe2Q8z0880QVnOSeTkLqg2TFPX_d2hxrhyphenhyphen5RemOkNi1mrBA3Q8kcy9peH-3f1tf4TN77IZrSvbhbfM64VgACOZ8IbGnfhr4g/s1600/650.jpg" /></a></div>
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I cannot handle the cuteness here! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIoJuvx0oLWGOvpGR7y4Jbik0wKwfMh8qeBICK98RffzlMN7jm9MRbr7Z2gXWVe_nd_-6LD1FAzkSrpyUoSYamhTinJ7608T2R4psE4zQC14RvujezISCkIV8BnXta2VJjQRTDBEvZcQ/s1600/Christmas+Morning+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQIoJuvx0oLWGOvpGR7y4Jbik0wKwfMh8qeBICK98RffzlMN7jm9MRbr7Z2gXWVe_nd_-6LD1FAzkSrpyUoSYamhTinJ7608T2R4psE4zQC14RvujezISCkIV8BnXta2VJjQRTDBEvZcQ/s1600/Christmas+Morning+-+Copy.jpg" /></a></div>
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We wore coordinated pjs again this year. Instead of a color theme, I decided to pick something all my boys could love and went with a DC comic super hero theme. Caleb and Liam wore Batman, Lee wore the Flash and I wore Wonder Woman. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0tdYfQpMI9OMw41c7jDPEdoviZjdRulnJzwz5i5nMSrvAyy63IZhb63uxzNA0WFApiDnZvkF0tpVGVem6O2TwmLMyBFKMDMT8DNkM_yyJhsiVeZDESBK1PFBcpVL2J1TYUK05vApGlA/s1600/cookie+plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE0tdYfQpMI9OMw41c7jDPEdoviZjdRulnJzwz5i5nMSrvAyy63IZhb63uxzNA0WFApiDnZvkF0tpVGVem6O2TwmLMyBFKMDMT8DNkM_yyJhsiVeZDESBK1PFBcpVL2J1TYUK05vApGlA/s1600/cookie+plate.jpg" /></a></div>
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Santa has his own plate and glass this year! Thanks Aunt Karen! (She always finds the best stuff!)<br />
Santa is so polite, he took the time to leave the boys a thank you note.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkodCHW5TfxTLOgUyKWrjUXramoeH5p5eSHHqxPNAhYR-TgNx3pvSiYnAP_6h_-xhzmmpjjMh6ey1UscdRyiNQdsQ065UxMMO9CuYIxm_g2myM1_sWFv63yIWJk5s6-88B11ENe9Hw3E/s1600/cookies+and+milk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkodCHW5TfxTLOgUyKWrjUXramoeH5p5eSHHqxPNAhYR-TgNx3pvSiYnAP_6h_-xhzmmpjjMh6ey1UscdRyiNQdsQ065UxMMO9CuYIxm_g2myM1_sWFv63yIWJk5s6-88B11ENe9Hw3E/s1600/cookies+and+milk.jpg" /></a></div>
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Waiting for Santa. We left him Browned Butter Salted Chocolate Chip Cookies.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOItbQKFFXQKIMsCOwvE9onJ_BvGpd00cEheHdAwDglUOLApiBUqcNoJD3EiJiuQbKesMIIKnVzt3mQNdFlRG8lnYPyC6LOb2wnU-Lpj0r61tvcWM1eAIkYwHhz0P3F8qKFmBbH7io8dM/s1600/liam+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOItbQKFFXQKIMsCOwvE9onJ_BvGpd00cEheHdAwDglUOLApiBUqcNoJD3EiJiuQbKesMIIKnVzt3mQNdFlRG8lnYPyC6LOb2wnU-Lpj0r61tvcWM1eAIkYwHhz0P3F8qKFmBbH7io8dM/s1600/liam+-+Copy.jpg" /></a></div>
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Admiring our new tree</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M2ZMwRmr0pZKVzQr-DcduePDA_zqjKdScjmbbkgS7OIaeBigDz_idkeQnfkHjYYze_VJQsPVYO-aEl6i_b2EqCIfvC6_IE30Y_jDSs3wwnnOORweY-HKaLQwNB54GE9GoKW7qcMbrNc/s1600/presents.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5M2ZMwRmr0pZKVzQr-DcduePDA_zqjKdScjmbbkgS7OIaeBigDz_idkeQnfkHjYYze_VJQsPVYO-aEl6i_b2EqCIfvC6_IE30Y_jDSs3wwnnOORweY-HKaLQwNB54GE9GoKW7qcMbrNc/s1600/presents.jpg" /></a></div>
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I think this may be my favorite year for wrapping paper yet. Do you coordinate your wrapping paper too?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI6b7fTaRpoa8Y-5VoFg97Nm37vve_nl2c1zOIj-hUx7QviGta64kaietRyOPIJgEBPVoFoRpncYTsw10Y_Z1ogGnNuGizCepElX614p4DIpBwMM06AQFS0P_EjlNdO8u8d3uJE1mm-k/s1600/tree.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHI6b7fTaRpoa8Y-5VoFg97Nm37vve_nl2c1zOIj-hUx7QviGta64kaietRyOPIJgEBPVoFoRpncYTsw10Y_Z1ogGnNuGizCepElX614p4DIpBwMM06AQFS0P_EjlNdO8u8d3uJE1mm-k/s1600/tree.jpg" /></a></div>
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I have always wanted a white tree!</div>
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<br />Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-30922264743171956822014-12-23T10:05:00.000-05:002014-12-23T10:05:14.347-05:00Christmas BreakI have tons of things I want to share but I am taking this week off from blogging. I might even take next week too. Who knows, I might party through the new year! I'm in a serious rush to finish wrapping, packing, baking and planning today and tomorrow.<br />
<br />
Merry Christmas Everyone!!!<br />
xoxo,<br />
AshleyAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-51990578008852606312014-12-19T13:41:00.000-05:002014-12-19T13:41:13.485-05:00Currently<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmzC9uN1fO19uAIeHEoiY0EwwimDSWmk23UVq8hPGErFkkg-R3JKKUHnyGXCdubVbe1gS5S8cYTuzr6nSw-Movq8ZeagRYNvxKRmZ42WrWEPghzD9yzv7BjeBytEmm2uF6M_IUIHEkxQ/s1600/rock+city.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmzC9uN1fO19uAIeHEoiY0EwwimDSWmk23UVq8hPGErFkkg-R3JKKUHnyGXCdubVbe1gS5S8cYTuzr6nSw-Movq8ZeagRYNvxKRmZ42WrWEPghzD9yzv7BjeBytEmm2uF6M_IUIHEkxQ/s1600/rock+city.jpg" /></a></div>
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<ol>
<li>That's just a random picture from our trip to <a href="http://www.seerockcity.com/events/entry/enchanted-garden-of-lights" target="_blank">Rock City</a>. It is a weird shot but, I kind of like it. It's what happens when you shoot and walk at the same time.</li>
<li> That was the second Christmas light themed outing with a set of grandparents. We did the <a href="http://www.eastridgenewsonline.com/updated-christmas-nights-of-lights-begins-holiday-run-cms-469" target="_blank">Christmas Night of Lights</a> last week. Both were so much fun! I really recommend both to anyone in the Chattanooga area. </li>
<li>Because it's the freakin weekend, Adam Levine <a href="https://www.youtube.com/watch?v=kZjZbwEhd-4" target="_blank">singing </a>Sunday Morning followed my Ignition (Remix) made my day. Loved that song. (FYI language warning!)</li>
<li><a href="https://www.youtube.com/watch?v=QMlXuT7gd1I" target="_blank">Jimmy Fallon + Justin Timberlake</a> ALWAYS!</li>
<li>I think I'm going to have to make <a href="http://www.foodiecrush.com/2014/12/fish-chowder-with-copper-river-salmon/" target="_blank">this </a>fish chowder. </li>
<li><a href="http://www.shutterbean.com/2014/roasted-cashew-sesame-brittle/" target="_blank">Roasted Cashew Sesame Brittle</a>. The candy of my dreams!</li>
<li>So love <a href="http://marmaboy.tumblr.com/post/81511583737/gabrielthearch-angel-wait-its-missing" target="_blank">this</a>.</li>
<li>Ummm, so any of you watch Arrow? The mid-season finale killed me! Like real tears came out of my eyes for fictional characters. </li>
<li>Obsessed with <a href="http://www.vintagerevivals.com/2014/12/geometric-himmeli-wreath.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+VintageRevivals+(Vintage+Revivals)" target="_blank">these </a>wreaths!</li>
<li><a href="https://www.youtube.com/watch?v=OPf0YbXqDm0" target="_blank">Uptown Funk</a> has been stuck in my head for weeks now. I'm perfectly fine with that. According to my husband it's like James Brown and Morris Day and The Time made a music baby. Ha!</li>
<li>So, what do you do when at 10:15 pm, you realize you've lost the screws for your Christmas tree stand and you just promised your 5 year old (who snuck out of bed and gave you the eyes that make you give in 97.37% of the time) that you really will get over your Grinch funk and stop trying to do other things and finally put you your Christmas tree. You beg your loving husband to run by the only place still open and grab screws, right? Wrong! You give him the same eyes you got from, the previously mentioned 5 year old con artist, and find a pre-lit white tree of your dreams! Ok, so it is a foot and a half shorter that I wanted but it was literally $200.00 cheaper than the 8 footer I was drooling over. I'll take it! And, got to give a shout out to Mr. man who went out after working a quadrillion hour day to get it so that I didn't have to change out of my pj pants and so that he could see our little guys excitement tomorrow when they get up expecting no tree. He really is the best!</li>
<li>Who doesn't want an<a href="http://iambaker.net/ombre-birthday-smoothie/" target="_blank"> Ombre Birthday Smoothie</a>?</li>
<li>All the <a href="http://www.thesugarhit.com/2014/12/cookie-week-round-up.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+TheSugarHit+%28The+Sugar+Hit%29" target="_blank">cookies</a>!!</li>
<li><a href="http://www.howsweeteats.com/2014/12/chocolate-covered-coconut-marshmallows/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+howsweeteats/smSp+(How+Sweet+It+Is)" target="_blank">Marshmallows</a> are my love language!</li>
<li>I'm working out a Eggnog Pie recipe. It is the same idea as my <a href="http://www.whatsupbuttercupblog.com/2014/12/truffle-pie-with-cookies-cream-whipped.html" target="_blank">Truffle Pie</a>, but I'm having trouble getting the eggnog to whipping cream ratio to work out. Too much eggnog and it won't set up and not enough and you lose the flavor. I will say that my half frozen, sloppy version was a hit at my work Christmas party and if they hated it there would be no lying to save my feelings. haha! Love them for it though. Hopefully I can work it out and I can share it with you by next Christmas. I can't rush perfection. :)</li>
</ol>
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Happy Weekending!!!</div>
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xoxo,</div>
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Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-85718066567271653672014-12-15T08:00:00.000-05:002014-12-30T11:53:59.948-05:00Truffle Pie with Cookies & Cream Whipped Cream<div class="separator" style="clear: both; text-align: justify;">
Crunchy chocolate cookies, rich and luscious filling, topped with fluffy, cookie studded whipped cream. It is the perfect pie to feed your inner chocoholic. This particular pie looks unassuming, but it is far from you basic chocolate cream pie! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpHfyD-Qt-Ucycx-ansuMYPsBLGcmf8sTEZCCadNMZXu77zdKDeu2l5Z2gY6CN5yGDBCId_d5oYxRlyXmB0aRNsaxwPNKXo5-lvQZj0Pq-2IL_MgmsxExs2Qff0I1MDMbMP9ZvfhTw9o/s1600/Truffle+Pie.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpHfyD-Qt-Ucycx-ansuMYPsBLGcmf8sTEZCCadNMZXu77zdKDeu2l5Z2gY6CN5yGDBCId_d5oYxRlyXmB0aRNsaxwPNKXo5-lvQZj0Pq-2IL_MgmsxExs2Qff0I1MDMbMP9ZvfhTw9o/s1600/Truffle+Pie.png" /></a></div>
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I have a confession to make... I am a procrastinator. Not because I'm lazy, I am just so easily distracted. I'll find myself lingering too long on a project, reading an article instead of bookmarking it for later, folding laundry, building one too many lego robot/dinosaur combos with the boys, so many distracting possibilities and the time just slips through my fingers. This pie is what I make when I realize "holy cow its whenever o'clock and we have to leave in an hour and the four of us still need a shower, I need to paint my face, pack a bag, harness the power of the sun..." You know, the usual. So, I dash in the kitchen, hope and pray that I have enough heavy cream, throw this thing together and toss it in the freezer, all while husband-man dangles the boys by their ankles and runs them through the shower, that, or hoses them off in the yard... if it's summer time. As we are dashing out the door, I grab the pie and voila, I look like I'm a prepared, pulled together, responsible adult, when in reality I'm a scatter brained wreck. But, I'm a scatter brained wreck that can cook!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKDOuiiyKL-ISIuVgWCbvH-KYPlzOv9vLFgzvbXVzsE4YZHUftplHZqz7_yQ7Tpi8kbDzgsM4YZGQnsZfFUCtW00tLZnJPaSdQMd2ilUt2gQE9yrMyw-YILuiwoVdJccd-6shkr6OuJ8/s1600/truffle+pie+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKDOuiiyKL-ISIuVgWCbvH-KYPlzOv9vLFgzvbXVzsE4YZHUftplHZqz7_yQ7Tpi8kbDzgsM4YZGQnsZfFUCtW00tLZnJPaSdQMd2ilUt2gQE9yrMyw-YILuiwoVdJccd-6shkr6OuJ8/s1600/truffle+pie+2.jpg" /></a></div>
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<span style="text-align: justify;"> Or, if I am in a particularly</span><span style="text-align: justify;"> good brain space the day before, I make it ahead toss it in the refrigerator and have it ready to go, so that I can enjoy a leisurely day before I need to be anywhere. I'd like to say that is what happens most of the time, but that, my friend, would be a big, fat, stinking lie! I prefer it half frozen anyway. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKh33DWTMTS3rwEUPAjW2XYtgX3nRScDy0p_LnWW8bmvt8PlNJOp96dM7Qh6PdZD02C0Q4At4sDMZ3BTgja3DborokNtUxNJq-1NVBmma-M8zWj35kiFTzZRpiaCP6J1AjiivYP_NV4Y/s1600/truffle+pie++;l;.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDKh33DWTMTS3rwEUPAjW2XYtgX3nRScDy0p_LnWW8bmvt8PlNJOp96dM7Qh6PdZD02C0Q4At4sDMZ3BTgja3DborokNtUxNJq-1NVBmma-M8zWj35kiFTzZRpiaCP6J1AjiivYP_NV4Y/s1600/truffle+pie++;l;.jpg" /></a></div>
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It couldn't be simpler. Crust first. While it bakes and cools, you melt chocolate and some cream, fill the bottom of the base. Send it off to the freezer. Put the remainder aside to cool. Take out your frustrations on the rest of the cookies. Whip some cream with the now room temperature chocolate ganache, pour on top of the pie, then, you guessed it, back to the freezer. Next whip the remaining cream with the remaining sugar, then fold with half the remaining cookies and top the pie. Last step, add the remaining cookie crumbs and chill. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr_SbST-udPDIWF9aQWUuHwAsvL4Iu__sGiFdFlDZO_ByLZ9OMmmwifBx7XxSzRmwhMP4fyH8X-w-SzrMNuqs0OyF1QwMXXLinh9ilqHP0UeCzGfywSLaCkYjdSI8p98mogKz7bhjjJY/s1600/truffle+pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRr_SbST-udPDIWF9aQWUuHwAsvL4Iu__sGiFdFlDZO_ByLZ9OMmmwifBx7XxSzRmwhMP4fyH8X-w-SzrMNuqs0OyF1QwMXXLinh9ilqHP0UeCzGfywSLaCkYjdSI8p98mogKz7bhjjJY/s1600/truffle+pie+3.jpg" /></a></div>
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<span style="font-size: x-large;"><b><i>Truffle Pie with Cookies and Cream Whipped Cream</i></b></span></div>
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<span style="font-size: large;"><i>serves 8-12</i></span></div>
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<b><a href="https://sites.google.com/site/whatsupbuttercupblog/truffle-pie-with-cookies-and-cream-whipped-cream?tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fprint%2F&showPrintDialog=1" target="_blank">(click here to print)</a></b></div>
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1 14 oz package chocolate cream sandwich cookies (Oreos)</div>
1/4 cup butter<br />
12 oz semi-chocolate or butter sweet chocolate<br />
2 cups heavy whipping cream, divided<br />
1/4 cup + 2 tablespoons confectioner's sugar, divided<br />
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Preheat oven to 350 F. In a sauce pan melt over low heat, melt the butter, watching carefully not to burn. In a gallon size freezer bag, pour in 2/3 of the cookies, seal and smash to crumbs with a rolling pin. Once the butter ins melted, pour in the butter. Shake until all the crumbs are coated with butter, pour into the pie pan and press firmly into a layer, going up the side of the pan. Bake for 8 minutes or until set. Place crust in the freezer to chill while you make the ganache.<br />
For the ganache, in a sauce pan over medium low heat, heat chocolate and 1 cup of cream stirring constantly, until melted and combined. Pour 1/3 of the mixture into the bottom of the pie shell and return to the freezer. Place the remaining chocolate ganache in the refrigerator to cool. Only cool until it it no longer warm. It should not be thickened or set up, it should take no longer than 5 minutes in the refrigerator.<br />
While that is chilling add the remaining cookies to a gallon size freezer bag and smash, but still leaving some large pieces. Set aside.<br />
In a stand mixer or using a hand mixer whip 1/2 cup cream, 1/4 cup confections sugar and now cooled ganache. Whip until form soft peaks. Pour into the crust and return back to the freezer.<br />
Using a stand mixer or a hand mixer, whip the remaining 1/2 cup cream and remaining 2 tablespoons confectioner's sugar until soft peaks form, then fold in about half of the cookie crumbs. Pour into the middle of the pie and scatter on the top of the pie. Chill in the refrigerator for two hours or freeze for 30 minutes.<br />
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*I like to make this in the disposable cake tins you can see in the picture, because once it sets, you can pop this right out and place it on a pretty platter. Of course, a spring form pan would do the same, except that mine is ginormous, but if you have an 8 inch, it would be perfect. Of course, a regular pie pan if just fine too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldIcBQ7Bsq0KPpAPyrJK2cy4eHjQ9NVdAntB9j_XWsnFOYFmX_duhVlJJDNRVd3OPSeLboEUw7lT4-1PsTK8JSbG9t1IU-WowxM71J-SlP2qtXvaboiRz2jqF-lHjCYMJ_OimejPWHLQ/s1600/truffle+pie+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldIcBQ7Bsq0KPpAPyrJK2cy4eHjQ9NVdAntB9j_XWsnFOYFmX_duhVlJJDNRVd3OPSeLboEUw7lT4-1PsTK8JSbG9t1IU-WowxM71J-SlP2qtXvaboiRz2jqF-lHjCYMJ_OimejPWHLQ/s1600/truffle+pie+.jpg" /></a></div>
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xoxo,<br />
AshleyAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-90473507264815709102014-12-12T08:00:00.000-05:002014-12-12T10:42:27.201-05:00Currently<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K3nNvM4gVDbXDrWSoHXt0VqAg4atYFPo2psRCZqxkbXrlqeSokCEyljq_Fm2lF9RfOUEbZGxRp1Onmm6fLOOzOF4kGUTPwYhrriw2vStJIc0YiGjoLeVt0uz8g0ZIfUjGqsZwtlVWLo/s1600/DSC_5535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4K3nNvM4gVDbXDrWSoHXt0VqAg4atYFPo2psRCZqxkbXrlqeSokCEyljq_Fm2lF9RfOUEbZGxRp1Onmm6fLOOzOF4kGUTPwYhrriw2vStJIc0YiGjoLeVt0uz8g0ZIfUjGqsZwtlVWLo/s1600/DSC_5535.jpg" /></a></div>
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<ol>
<li>Yes to so many of <a href="http://thoughtcatalog.com/terran-tout/2014/12/30-things-i-dont-have-time-for/" target="_blank">these </a>things!</li>
<li>Kettle Chips? Yes! Caramel? Yes! Fudge? Yes! Someone make <a href="http://www.gimmesomeoven.com/5-ingredient-kettle-chip-caramel-chocolate-fudge/" target="_blank">this </a>for me. Pronto!</li>
<li><a href="http://iowagirleats.com/2014/12/08/crock-pot-ranchero-chicken/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+IowaGirlEats+(Iowa+Girl+Eats)" target="_blank">Crockpot Ranchero Chicken</a></li>
<li><a href="http://www.howsweeteats.com/2014/12/baby-kale-breakfast-salad-with-soft-boiled-eggs-and-maple-bacon-vinaigrette/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+howsweeteats/smSp+(How+Sweet+It+Is)" target="_blank">Breakfast Salad</a>? Yes, please!</li>
<li><a href="http://witandvinegar.com/2014/12/coconut-macaroon-brownies.html" target="_blank">Chocolate and Coconut</a> are my favorite flavor combination. </li>
<li>If you live in the Cleveland area, heck if you live within an hour of here, you neeeed to check <a href="http://thefivepointsquare.com/" target="_blank">this </a>place out! We've eaten there a few times and each time it is better than the last. I had the pork belly last night and it was life changing good. Seriously! </li>
<li><a href="http://whatsgabycooking.com/molten-chocolate-truffle-cakes/" target="_blank">Molten Chocolate Truffle Cupcakes</a>! OMG!</li>
<li>Holy <a href="http://bevcooks.com/2014/12/indian-turkey-meatballs-over-rice/" target="_blank">Meatballs </a>Batman! And <a href="http://www.feastingathome.com/2014/12/thai-turkey-meatballs-with-lemongrass.html" target="_blank">these </a>too!</li>
<li>Holy cow! I still have no tree in my living room. I have failed</li>
<li>I'll be baking my brains out this weekend then filling my guts up at parties. Life is good.</li>
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Happy Weekending!</div>
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xoxo,</div>
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Ashley</div>
Anonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0tag:blogger.com,1999:blog-1745505245082012976.post-90983329143411782502014-12-11T08:00:00.000-05:002014-12-12T10:53:41.952-05:00Hot Bacon and Balsamic Brussels Sprout Salad<div class="separator" style="clear: both; text-align: center;">
Talk about quick and easy! </div>
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Oh and because it's a salad made of brussels sprouts, it nullifies the bacon, making it totally healthy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUu24NXOJFdWYFDtV07kKNxwsIlePm_0dKv_h4rVuMSYH66hjDKuPj8nLf3DfJiNS-B1PK-k7rCzDCSTgBBYzYgn1UIMgWPBVU7L870kzCRkITAAalYIXLz-RRw_SdMHV7POxcp56olNE/s1600/dfasdf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUu24NXOJFdWYFDtV07kKNxwsIlePm_0dKv_h4rVuMSYH66hjDKuPj8nLf3DfJiNS-B1PK-k7rCzDCSTgBBYzYgn1UIMgWPBVU7L870kzCRkITAAalYIXLz-RRw_SdMHV7POxcp56olNE/s1600/dfasdf.jpg" title="Hot Bacon & Balsamic Brussels Sprout Salad // What's Up Butter Cup Blog" /></a></div>
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I have the tendency to plan two week menus for all three meals and only wind up following them about half the time. I'm easily distracted and hate following plans, even if I wrote the plan. Especially, if I wrote the plan! This salad was born out of one of my fits of rebellion. Rebellion can taste so gooood! I won't lie, when my husband set his eyes on this bowl of a goodness, he was less than impressed. He wasn't sure how this was going to fill him up for the evening or if this even classified as a meal. Once he ate it, he was a believer. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUM_ODH9XibTg935rhSaTLrl1hngVnaxWBDv71YV1Cmx0Rb9bwu04hT0iNd0L8NiKTiPUuyyZSa3e8hXGv-imeBPD-GJ3sOcZX57UZHrlNibDlEz7W1-5Nx_NdDml_4XDnzCQchstKZY/s1600/brussels+sprouts+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUM_ODH9XibTg935rhSaTLrl1hngVnaxWBDv71YV1Cmx0Rb9bwu04hT0iNd0L8NiKTiPUuyyZSa3e8hXGv-imeBPD-GJ3sOcZX57UZHrlNibDlEz7W1-5Nx_NdDml_4XDnzCQchstKZY/s1600/brussels+sprouts+.jpg" title="Hot Bacon & Balsamic Brussels Sprout Salad // What's Up Butter Cup Blog" /></a></div>
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I had a heavy labor intensive dinner planned, the kids had eaten a huge late afternoon snack, and I just didn't have the time or energy of dealing with the the cooking and blah, blah, So I made this dude up and shoved it in my face! It makes a great light dinner or a side dish. Toss a fried egg on top and call it brunch! Whenever you have it, it's delicious and for little effort! Seriously this is the meal I can get behind!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlF_Ok460fbcnVwM8EGAayyYJV4W6vCr3uG971CZlTVEFDicCw8Ss4dIv5Q5LD9b40-PhmI1ieec9k4nNFqMBj0I6uAqgop_3_ftMT_OZ36sD81gooSS0G0btlQLl2XQkWNDrKjpBSSM/s1600/DSC_2372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlF_Ok460fbcnVwM8EGAayyYJV4W6vCr3uG971CZlTVEFDicCw8Ss4dIv5Q5LD9b40-PhmI1ieec9k4nNFqMBj0I6uAqgop_3_ftMT_OZ36sD81gooSS0G0btlQLl2XQkWNDrKjpBSSM/s1600/DSC_2372.jpg" title="Hot Bacon & Balsamic Brussels Sprout Salad // What's Up Butter Cup Blog" /></a></div>
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<b style="font-size: xx-large;"><i>Hot Bacon Brussels Sprouts Salad</i></b><br />
<i><span style="font-size: large;">serves 2</span></i><br />
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4 cups shredded brussels sprouts<br />
4 strips of bacon<br />
1 clove garlic, minced<br />
3 tablespoons balsamic dressing*<br />
1 tablespoon dijon mustard<br />
1 tablespoon honey<br />
2 tablespoons olive oil<br />
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salt to taste</div>
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Start by shredding your brussels sprouts. I used the slicing blade on my food processor, but you could easily use a mandolin or a box grater. Then, heat a large skillet to medium high heat. While it heats up, cut your bacon into medium sized pieces. Once the pan is hot, start cooking your bacon, stirring often. While bacon is cooking, whisk together garlic, balsamic vinegar, dijon mustard and honey. Slowly stream in olive oil, while whisking constantly. It should take about 4- minutes for the bacon to cook. Once the bacon is cooked through, scoop it out onto a plate and set aside. Over medium heat stir in the vinaigrette. Add in sprouts, tossing to coat, cook until just softened, but still has a bite. Toss with bacon and serve.<br />
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*I actually used raspberry balsamic this time, but I've make it regular balsamic usually. Both are delicious! I think red wine vinegar would be amazing too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOD6V6b4-xB0miw3lRDMxZL4AxPThUfzXaKdZ5nC927Y_RpISlRSsO5l2ney3ZDkDWdFeOezGevtaAnePGzVeYb2WI7iGQxUB-zBYkec2kT0BHx576OfrU0_USrbOVl29pwMS4N-cdw4/s1600/DSC_2384.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeOD6V6b4-xB0miw3lRDMxZL4AxPThUfzXaKdZ5nC927Y_RpISlRSsO5l2ney3ZDkDWdFeOezGevtaAnePGzVeYb2WI7iGQxUB-zBYkec2kT0BHx576OfrU0_USrbOVl29pwMS4N-cdw4/s1600/DSC_2384.jpg" title="Hot Bacon & Balsamic Brussels Sprout Salad // What's Up Butter Cup Blog" /></a></div>
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It's the perfect lunch or dinner on the fly!<br />
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xoxo,<br />
AshleyAnonymoushttp://www.blogger.com/profile/12319023625449784030noreply@blogger.com0