tag:blogger.com,1999:blog-67968345465920722142024-02-06T23:57:47.835-08:00YoonJu' Food Story♡YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-6796834546592072214.post-83790497531081354462009-03-11T13:45:00.000-07:002009-03-11T13:53:02.884-07:00Grilled Fish Tacos with Chipotle Ranch<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUI_lhkjAQUs8sO8NRvdmLy5_Cc-jakGrOvkKE8UwRmVJaMeintON1cddJxIByrAYKLrjQ6G5TrU0F_8ku9vnIht_caxVhDJLQXvHIYXd0DfkwMT3xcJmtq9xEp_MKKBI7rqqQE5p4eBp/s1600-h/v_fishtaco.jpg"><img id="BLOGGER_PHOTO_ID_5312034777786925474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 277px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUI_lhkjAQUs8sO8NRvdmLy5_Cc-jakGrOvkKE8UwRmVJaMeintON1cddJxIByrAYKLrjQ6G5TrU0F_8ku9vnIht_caxVhDJLQXvHIYXd0DfkwMT3xcJmtq9xEp_MKKBI7rqqQE5p4eBp/s320/v_fishtaco.jpg" border="0" /></a><strong><span style="color:#6600cc;"> <span style="font-family:verdana;font-size:180%;">Grilled Fish Tacos with Chipotle Ranch</span></span></strong></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">Ingredients<br /></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 (12-ounce) pkg frozen Mahi-Mahi Fillets* </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 tablespoon canola oil </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 tablespoon Caribbean barbecue seasoning * </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 package homestyle tortillas* </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 cup shredded Monterey Jack cheese* </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1 1/2 cups shredded red or white cabbage </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">2 fresh tomatoes, chopped </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1/2 cup chopped scallions, white and green part Sliced pickled jalapeño peppers, cilantro and lime wedges (optional) </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">1/4 cup Chipotle Ranch Dressing*<br /></div></span><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;">Method<br /></div></span><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">Preheat grill or broiler. Coat fillets with oil and sprinkle with seasoning. Grill fish over medium heat, about 5 minutes each side. While fish is cooking, warm tortillas on a large skillet or sprinkle lightly with water and warm on grill. Wrap in towel or foil to keep warm. When fish is cooked, break gently into bite-sized pieces, divide among tortillas and top with remaining ingredients. Use the dressing to drizzle over prepared tacos.</span></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com0tag:blogger.com,1999:blog-6796834546592072214.post-56103880318305741062009-03-11T13:27:00.000-07:002009-03-11T13:42:29.109-07:00Smoked Salmon Sandwiches with Cream Cheese and Chives<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KQhi0YMLD7xrJmr0E6zDbAPDJsxmneRiuX1j-fZ-HnNb5rKD1sSZS-rKOjhIeQSdG4z7V0rCp6dA5iLIm3q3A2IZe-HERnF-c2AJ34GU2O__rq8FpHr6Bw7gluuUX5wZG8NU9FpWY5md/s1600-h/AugB2008NewYorkTramezzinni.jpg"><img id="BLOGGER_PHOTO_ID_5312030666201983362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KQhi0YMLD7xrJmr0E6zDbAPDJsxmneRiuX1j-fZ-HnNb5rKD1sSZS-rKOjhIeQSdG4z7V0rCp6dA5iLIm3q3A2IZe-HERnF-c2AJ34GU2O__rq8FpHr6Bw7gluuUX5wZG8NU9FpWY5md/s320/AugB2008NewYorkTramezzinni.jpg" border="0" /></a><span style="font-family:verdana;font-size:180%;color:#6600cc;"><strong>Smoked Salmon Sandwiches with Cream Cheese and Chives </strong></span></div><br /><br /><span style="font-family:verdana;"><span style="color:#6600cc;">Ingredients<br /></span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;">3 ounces Neufchâtel or other light cream cheese, softened </span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;"></span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;">6 slices white sandwich bread, crusts removed </span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;"></span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;">1 teaspoon lemon zest </span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;"></span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;">1 tablespoon chopped chives </span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;"></span></span><br /><span style="font-family:verdana;"><span style="color:#6600cc;">1/4 pound (4 ounces) sliced smoked salmon</span></span><br /><p><span style="font-family:verdana;"><span style="color:#6600cc;"></span></span> </p><p><span style="font-family:verdana;"><span style="color:#6600cc;">Method<br /></span></span></p><p><span style="font-family:verdana;"><span style="color:#6600cc;">Spread cream cheese on one side of each slice of bread then sprinkle with zest and chives. Top with slices of salmon, then remaining slices of bread. Cut sandwiches in half and transfer to plates. Serve immediately or wrap tightly with plastic wrap and refrigerate until ready to serve.</span></p><br /><br /></span>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com0tag:blogger.com,1999:blog-6796834546592072214.post-47881010743609377432009-03-01T22:13:00.001-08:002009-03-01T22:16:41.549-08:00Raspberry and Cocoa Linzer Torte<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yDuZbwphQJq4xEpQErGwPyLz_nHS0_4AoMrIAaVgGahU-2fyOxxpVjQVjZjcaKRXZakZufAAM0Qi5f7dgA-UxZWiToE2Cgeu1L8cNreU25YtsxKrBZklixmf8mTTkBkUOZT7WPt9VyfV/s1600-h/2455_linzer_torte.jpg"><img id="BLOGGER_PHOTO_ID_5308469809303759250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yDuZbwphQJq4xEpQErGwPyLz_nHS0_4AoMrIAaVgGahU-2fyOxxpVjQVjZjcaKRXZakZufAAM0Qi5f7dgA-UxZWiToE2Cgeu1L8cNreU25YtsxKrBZklixmf8mTTkBkUOZT7WPt9VyfV/s320/2455_linzer_torte.jpg" border="0" /></a><strong><span style="color:#6600cc;"> <span style="font-family:verdana;font-size:180%;">Raspberry and Cocoa Linzer Torte</span></span></strong></div><p><strong><span style="color:#6600cc;"><span style="font-family:Verdana;font-size:180%;"></span></span></strong> </p><p><strong><span style="color:#6600cc;">Ingredients<br /></span></strong></p><p><strong><span style="color:#6600cc;">1 1/2 cups flour, plus more for dusting </span></strong></p><p><strong><span style="color:#6600cc;">1 cup ground blanched almonds </span></strong></p><p><strong><span style="color:#6600cc;">3/4 cup granulated sugar </span></strong></p><p><strong><span style="color:#6600cc;">2 tablespoons Whole Trade™ unsweetened cocoa powder </span></strong></p><p><strong><span style="color:#6600cc;">1/2 teaspoon ground cinnamon Pinch of salt </span></strong></p><p><strong><span style="color:#6600cc;">10 tablespoons cold butter, cut into small pieces </span></strong></p><p><strong><span style="color:#6600cc;">2 egg yolks </span></strong></p><p><strong><span style="color:#6600cc;">1 1/2 tablespoons lemon juice </span></strong></p><p><strong><span style="color:#6600cc;">1 1/2 tablespoons milk </span></strong></p><p><strong><span style="color:#6600cc;">1 cup Whole Trade™ raspberry jam </span></strong></p><p><strong><span style="color:#6600cc;">Powdered sugar, for dusting (optional)<br /></span></strong></p><p><strong><span style="color:#6600cc;"></span></strong> </p><p><strong><span style="color:#6600cc;">Method<br /></span></strong></p><p><strong><span style="color:#6600cc;"></span></strong> </p><p><strong><span style="color:#6600cc;">Preheat oven to 350°F. Put flour, almonds, granulated sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together. Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside. Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like. </p><div align="center"><br /></div></span></strong><div align="center"></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com0tag:blogger.com,1999:blog-6796834546592072214.post-17780288460059075042009-02-23T23:15:00.000-08:002009-02-23T23:21:00.073-08:00Savory Sausage and Cheddar Breakfast Casserole<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv8WmUZPNeZ00_hAGMszzZSlYwhwBxYX3KNlHoEToLfzsYZQLlmWJJOHA5D4bkKZsp3ZNURfA5VFxaaiBnTagmyUIiKDNzyM2OuL1EzREOlT2MERSMMWJ3T7bmd44LZuVB2pTHM1BiTSn/s1600-h/Dec08SavorySausageStrata.jpg"><img id="BLOGGER_PHOTO_ID_5306259659890317362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrv8WmUZPNeZ00_hAGMszzZSlYwhwBxYX3KNlHoEToLfzsYZQLlmWJJOHA5D4bkKZsp3ZNURfA5VFxaaiBnTagmyUIiKDNzyM2OuL1EzREOlT2MERSMMWJ3T7bmd44LZuVB2pTHM1BiTSn/s320/Dec08SavorySausageStrata.jpg" border="0" /></a><span style="font-family:verdana;font-size:130%;"> <strong><span style="color:#6600cc;">Savory Sausage and Cheddar Breakfast Casserole</span></strong></span></div><p><strong><span style="font-family:Verdana;font-size:130%;color:#6600cc;"></span></strong> </p><p><span style="font-family:verdana;color:#6600cc;">Ingredients<br /></span></p><p><span style="font-family:verdana;color:#6600cc;">5 cups (1-inch) cubes sourdough or white bread </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 pound loose breakfast sausage, cooked (about 1 cup cooked) </span></p><p><span style="font-family:verdana;color:#6600cc;">1 cup spinach leaves </span></p><p><span style="font-family:verdana;color:#6600cc;">8 eggs </span></p><p><span style="font-family:verdana;color:#6600cc;">2 cups milk </span></p><p><span style="font-family:verdana;color:#6600cc;">2 cloves garlic, finely chopped </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 teaspoon salt </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 teaspoon black pepper </span></p><p><span style="font-family:verdana;color:#6600cc;">1/4 teaspoon dried sage </span></p><p><span style="font-family:verdana;color:#6600cc;">1 cup grated cheddar cheese<br /></span></p><p><span style="font-family:verdana;color:#6600cc;"></span> </p><p><span style="font-family:verdana;color:#6600cc;">Method<br /></span></p><p><span style="font-family:verdana;color:#6600cc;">Layer bread, sausage and spinach in an 8-inch baking dish. In a medium bowl, whisk together eggs, milk, garlic, salt, pepper and sage then pour over contents in baking dish. Sprinkle with cheese, cover and chill for at least 2 hours, or preferably overnight. Preheat oven to 350°F. Uncover dish and bake until cooked through and golden brown, 50 to 60 minutes. Set aside to let rest for 10 minutes then serve.<br /></span><br /><br /></p><div align="center"></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com0tag:blogger.com,1999:blog-6796834546592072214.post-9980857642070664672009-02-09T21:43:00.000-08:002009-02-09T21:52:09.857-08:00Cinnamon Sweet Rolls with Dates and Walnuts<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpZ7NvS3XM1qF3uggs-svSwTG5bP8BK8CWA4MU1CXQ-e_NjKlxydjTwZTRERVLZLIO7BswfZBVWrfb_FwWeFF8jnv7yTWfCaGtDyDiVuiwQ_RjzBpSKACr3xDYnPio7t0xhY9LDSyl2mR/s1600-h/Dec08DateNutRolls.jpg"><img id="BLOGGER_PHOTO_ID_5301040845618112482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpZ7NvS3XM1qF3uggs-svSwTG5bP8BK8CWA4MU1CXQ-e_NjKlxydjTwZTRERVLZLIO7BswfZBVWrfb_FwWeFF8jnv7yTWfCaGtDyDiVuiwQ_RjzBpSKACr3xDYnPio7t0xhY9LDSyl2mR/s320/Dec08DateNutRolls.jpg" border="0" /></a> <strong><span style="font-family:verdana;font-size:130%;color:#6600cc;">Cinnamon Sweet Rolls</span></strong></div><p><strong><span style="font-family:Verdana;font-size:130%;color:#6600cc;"></span></strong></p><p><span style="font-family:verdana;color:#6600cc;">Ingredients<br /></span><span style="font-family:verdana;color:#6600cc;"></span></p><p><span style="font-family:verdana;color:#6600cc;">Dough </span></p><p><span style="font-family:verdana;color:#6600cc;">3/4 cup milk </span></p><p><span style="font-family:verdana;color:#6600cc;">4 tablespoons butter </span></p><p><span style="font-family:verdana;color:#6600cc;">1/4 cup warm water (about 110°F) </span></p><p><span style="font-family:verdana;color:#6600cc;">3 tablespoons plus 2 teaspoons sugar, divided </span></p><p><span style="font-family:verdana;color:#6600cc;">1 (1/4-ounce) package active dry yeast </span></p><p><span style="font-family:verdana;color:#6600cc;">1 teaspoon fine salt </span></p><p><span style="font-family:verdana;color:#6600cc;">1 egg, beaten </span></p><p><span style="font-family:verdana;color:#6600cc;">1 1/2 cups all-purpose flour </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 cup whole wheat pastry flour </span></p><p><span style="font-family:verdana;color:#6600cc;">1 to 2 tablespoons honey </span></p><span style="font-family:verdana;color:#6600cc;"><em><blockquote><span style="font-family:verdana;color:#6600cc;"><em></em></span></blockquote><p>Filling </p><blockquote></blockquote></em></span><p><span style="font-family:verdana;color:#6600cc;">3</span><span style="font-family:verdana;color:#6600cc;"> tablespoons butter, at room temperature </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 cup sugar </span></p><p><span style="font-family:verdana;color:#6600cc;">2 teaspoons ground cinnamon </span></p><p><span style="font-family:verdana;color:#6600cc;">1/2 cup chopped walnuts </span></p><p><span style="font-family:verdana;color:#6600cc;">1/3 cup finely chopped pitted dates<br /></span></p><p><span style="font-family:verdana;color:#6600cc;">Method<br />Put milk and butter into a small pot and bring just to a simmer over medium heat. Transfer milk mixture to a large bowl and set aside until just lukewarm. Meanwhile, combine warm water, 2 teaspoons of the sugar and yeast in a small bowl and set aside until foamy, about 10 minutes. Whisk remaining 3 tablespoons sugar, salt, egg and yeast mixture into milk mixture, then stir in flours until well combined. Using well-floured hands, form dough into a ball and transfer to a greased bowl. Cover bowl with a towel or plastic wrap and set aside in a warm spot until doubled in size, about 1 1/2 hours. Roll out dough on a heavily floured surface to form a 10- x 16-inch rectangle. For the filling, gently spread butter over dough. Sprinkle all over with sugar and cinnamon then scatter walnuts and dates over the top. Starting with the long side, roll dough snugly into a cylinder. Using a serrated knife, carefully cut dough crosswise into 12 slices. Arrange slices in a greased 10- x 15-inch baking dish, cover and chill overnight. Set dish aside at room temperature until rolls are puffed, about 1 1/2 hours. Meanwhile, preheat oven to 350°F. Bake rolls until golden brown and cooked through, 30 to 35 minutes. Set rolls aside for 10 minutes, then drizzle with honey and serve.</span></p><div align="center"><br /></div><div align="center"></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com2tag:blogger.com,1999:blog-6796834546592072214.post-27295614443578193052009-02-03T22:23:00.000-08:002009-02-03T22:30:06.511-08:00Dark Chocolate Brownies<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOZuN_ZrP8N-AhbxxBUieqeottd3vz3a03xaLCfKpBnnm-PEEe47As1ocOod-q0uLvt_MXPPV_VYsfTQ7b4qnfseShloxamJZgNUcAdPUQxkO2aDmljnwtUHhb7O1u77AkGl1j83GbTAr/s1600-h/932_chocolate_brownies.jpg"><img id="BLOGGER_PHOTO_ID_5298824424289829266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 202px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsOZuN_ZrP8N-AhbxxBUieqeottd3vz3a03xaLCfKpBnnm-PEEe47As1ocOod-q0uLvt_MXPPV_VYsfTQ7b4qnfseShloxamJZgNUcAdPUQxkO2aDmljnwtUHhb7O1u77AkGl1j83GbTAr/s320/932_chocolate_brownies.jpg" border="0" /></a> <strong><span style="font-family:verdana;font-size:130%;color:#6600cc;">Dark Chocolate Brownies</span></strong></div><p><strong><span style="font-family:Verdana;font-size:130%;color:#6600cc;"></span></strong></p><p align="left"><span style="font-family:Verdana;color:#6600cc;"><strong><em>Ingredients</em></strong><br /></span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Butter and flour for pan preparation</span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">6 ounces 70% bittersweet chocolate, broken into small pieces </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">1/2 cup (1 stick) unsalted butter </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">2 teaspoons vanilla extract </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">3 eggs </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">1 1/2 cups sugar </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">1/4 teaspoon sea salt </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">1 cup all-purpose unbleached flour </span></p><div align="left"></div><div align="left"></div><div align="left"></div><div align="left"><span style="font-family:verdana;color:#6600cc;"><strong><em>Method</em></strong><br /></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;">Preheat oven to 375°F. Butter and flour a 9 x 9-inch baking pan. Set aside. In a double boiler, melt chocolate and butter, stirring until smooth. Stir in vanilla and let cool slightly. In a large mixing bowl, beat eggs and sugar on medium high speed until thick and creamy, and sugar is dissolved, about 10 minutes. Gently stir in melted chocolate. Stir salt into flour and fold gently into chocolate mixture. Do not over mix. Pour batter into prepared pan and spread to smooth. Bake 20 minutes, then cover with foil. Bake additional 8 to 12 minutes or until a toothpick inserted 1 inch from the center comes out clean. </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;">While the brownies are baking, prepare the frosting. Melt butter and stir in cocoa powder. Mix until well blended. Add warm water and vanilla and whisk in confectioner's sugar, a little at a time, until frosting is smooth and spreadable, but not too thick. </span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;"></span> </div><div align="left"><span style="font-family:verdana;color:#6600cc;">Remove brownies from oven and let cool slightly in pan. Spread frosting over warm brownies for a hot fudge sauce effect or spread on cooled brownies and refrigerate until firm for brownies that will be served later or packed for travel. Cut into 12 pieces.<br /></div></span><div align="center"></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com2tag:blogger.com,1999:blog-6796834546592072214.post-34176223421391401972009-02-03T22:08:00.000-08:002009-02-03T22:17:53.671-08:00Banana Apricot Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhu6c4hbb8h5_TjqgBSSELSB7BXgG94acHSfkm-uLOv-Kjn1WZHYQEWlefS7BOuNQ00AIKSZlwJfcCvnubf647LDYD1plpdE3v_TIkgEt-EeVqbBVc-luC8HJhJpKYbUCxvVHzG2cyTeZ/s1600-h/muffin_bananaapricot.jpg"><img id="BLOGGER_PHOTO_ID_5298820489064481730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhu6c4hbb8h5_TjqgBSSELSB7BXgG94acHSfkm-uLOv-Kjn1WZHYQEWlefS7BOuNQ00AIKSZlwJfcCvnubf647LDYD1plpdE3v_TIkgEt-EeVqbBVc-luC8HJhJpKYbUCxvVHzG2cyTeZ/s320/muffin_bananaapricot.jpg" border="0" /></a><br /><div align="center"><span style="font-family:verdana;font-size:130%;color:#6600cc;"><strong>Banana Apricot Muffins</strong></span></div><div align="center"><span style="font-family:Verdana;font-size:130%;color:#6600cc;"></span></div><div align="left"><span style="color:#6600cc;"><strong><em></em></strong></span> </div><div align="left"><span style="color:#6600cc;"><strong><em>Ingredients<br /></div></em></strong></span><div align="left"><span style="color:#6600cc;"></span> </div><div align="left"><span style="color:#6600cc;">3 tablespoons butter, melted and cooled </span></div><div align="left"><span style="color:#6600cc;">1/4 cup honey 2 eggs, beaten</span></div><div align="left"><span style="color:#6600cc;">2 medium ripe bananas, mashed with a fork </span></div><div align="left"><span style="color:#6600cc;">3/4 teaspoon baking soda </span></div><div align="left"><span style="color:#6600cc;">1/4 teaspoon salt </span></div><div align="left"><span style="color:#6600cc;">3 cups almond flour </span></div><div align="left"><span style="color:#6600cc;">3/4 cup walnuts, chopped </span></div><div align="left"><span style="color:#6600cc;">3/4 cup chopped dried apricots</span></div><div align="left"><span style="color:#6600cc;"><strong><em></em></strong></span></div><div align="left"><span style="color:#6600cc;"><strong><em></em></strong></span> </div><div align="left"><span style="color:#6600cc;"><strong><em></em></strong></span> </div><div align="left"><span style="color:#6600cc;"><strong><em>Method</em></strong><br /></div></span><div align="left"><span style="color:#6600cc;"> </div></span><div align="left"><span style="color:#6600cc;">Preheat oven to 325°F. Line 12 muffin cups with paper liners or butter the muffin tin thoroughly. Mix butter, honey, eggs and bananas together in a large bowl. Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined. Spoon batter into the muffin cups. Bake 25 to 35 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of a muffin comes out clean.</span></div><div align="left"><span style="color:#6600cc;"></span></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com2tag:blogger.com,1999:blog-6796834546592072214.post-39136879069876826642009-02-03T15:03:00.000-08:002009-02-03T22:30:51.651-08:00Choco Walnut Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl6gyXXzu74l3lMVPC_-RymJSg_26xEuvIxV6dRtymNTI1N5t3HSFElajttEXvWd57M9x9ub34l2cjhauHCWimNCZS4VNImIaltVswXJi-3kCLeMdqn9ofQWyp-iD4i1hGE3PzqJLBJKa/s1600-h/%ED%83%80%EB%A5%B410.jpg"><img id="BLOGGER_PHOTO_ID_5298711776139103730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwl6gyXXzu74l3lMVPC_-RymJSg_26xEuvIxV6dRtymNTI1N5t3HSFElajttEXvWd57M9x9ub34l2cjhauHCWimNCZS4VNImIaltVswXJi-3kCLeMdqn9ofQWyp-iD4i1hGE3PzqJLBJKa/s320/%ED%83%80%EB%A5%B410.jpg" border="0" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzn5AEpwm6HFZGi9GbBik9f6s113IAGF_j-4S18iSq_uQliIxSQehFsZ5EmYo1IW-A8uXkEiXG6uKHP_JjBlqvJSNZSLOHtuVxRUyNCoILZkh6dasAasfviccFSltkJofJsCeEWc2Em0m/s1600-h/%ED%83%80%EB%A5%B411.jpg"><img id="BLOGGER_PHOTO_ID_5298711778715621042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNzn5AEpwm6HFZGi9GbBik9f6s113IAGF_j-4S18iSq_uQliIxSQehFsZ5EmYo1IW-A8uXkEiXG6uKHP_JjBlqvJSNZSLOHtuVxRUyNCoILZkh6dasAasfviccFSltkJofJsCeEWc2Em0m/s320/%ED%83%80%EB%A5%B411.jpg" border="0" /></a><span style="color:#6600cc;"><span style="font-family:verdana;"> <strong><span style="font-size:180%;">Choco Walnut Tart</span></strong></span></span></div><strong><span style="font-family:Verdana;font-size:180%;color:#cc33cc;"></span></strong><br /><br /><div align="left"><span style="font-family:Verdana;color:#6600cc;"><strong><em>Ingredient </em></strong></span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;"></span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;">Dark Couverture 60g, </span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;">2 Eggs, </span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;">Walnut 100g, </span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;">Butter 30g, </span></div><div align="left"><span style="font-family:Verdana;color:#6600cc;">Maple sirup 80g</span><br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHieZ8-aMT36bouTTCdcpgQAe0vblz-5-yKCodQ_NuDdU0TNfWCu9fZDbBaifuCqTN-S3k4XLF9fel5r4lvhFurtZ3C9JNzv0HKBML1D2Fk8QrIEVRV2dXD33IjA_2rlscsAwXIdpV3zq/s1600-h/%ED%83%80%EB%A5%B4%EB%AA%A8%EC%9D%8C.jpg"><img id="BLOGGER_PHOTO_ID_5298711774843710066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHieZ8-aMT36bouTTCdcpgQAe0vblz-5-yKCodQ_NuDdU0TNfWCu9fZDbBaifuCqTN-S3k4XLF9fel5r4lvhFurtZ3C9JNzv0HKBML1D2Fk8QrIEVRV2dXD33IjA_2rlscsAwXIdpV3zq/s320/%ED%83%80%EB%A5%B4%EB%AA%A8%EC%9D%8C.jpg" border="0" /></a><br /><br /><br /><div></div></div>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com0tag:blogger.com,1999:blog-6796834546592072214.post-84852446315040457892009-02-03T14:27:00.000-08:002009-02-03T22:31:54.942-08:00Belgium Waffle<div align="center"><span style="font-size:180%;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yc_rhBzNiCD4aGvMogDF0_WxjSND5_MIgk83F3JCeHLGSCGM0Ll2-rpgKAUsW7Z1F7d2-Yp6gOXq_NkXxTw9ySsebFd75DfkD8KfPEt8uB9uGcSHc6iGOd9sqB3sGRXH1EIMfKStR6th/s1600-h/%EC%99%80%ED%94%8C10.jpg"><span style="font-family:verdana;color:#993399;"><strong><img id="BLOGGER_PHOTO_ID_5298708631419856322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Yc_rhBzNiCD4aGvMogDF0_WxjSND5_MIgk83F3JCeHLGSCGM0Ll2-rpgKAUsW7Z1F7d2-Yp6gOXq_NkXxTw9ySsebFd75DfkD8KfPEt8uB9uGcSHc6iGOd9sqB3sGRXH1EIMfKStR6th/s320/%EC%99%80%ED%94%8C10.jpg" border="0" /></strong></span></a><span style="font-family:verdana;font-size:180%;color:#993399;"><strong> <span style="color:#6600cc;">Belgium Waffle</span> </strong></span></div><p align="left"><br /><br /><span style="font-family:Verdana;color:#6600cc;"><strong>Ingredient</strong></span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Flour 80g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Strong Flour 20g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Salt 1g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Milk 50g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Butter30g,</span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Yeast 2g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">Sugar 30g, </span></p><p align="left"><span style="font-family:Verdana;color:#6600cc;">1 Egg</span><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbX1PPNDGjy1F1vYdtPiuPX0VABjQz0yO-bB_YDsJbOOYcXDPqX-f_8BwPTS7ZJGQ8KAnqqE21nrZxgEZmknRjbbvrBKPBKcgKFdn5-3zxTA58FfAfSlV3qw3e-9RFDE9bkYQpAYWI9yN/s1600-h/%EC%99%80%ED%94%8C%EB%AA%A8%EC%9D%8C.jpg"><span style="font-family:verdana;color:#993399;"><strong><img id="BLOGGER_PHOTO_ID_5298708630367510178" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzbX1PPNDGjy1F1vYdtPiuPX0VABjQz0yO-bB_YDsJbOOYcXDPqX-f_8BwPTS7ZJGQ8KAnqqE21nrZxgEZmknRjbbvrBKPBKcgKFdn5-3zxTA58FfAfSlV3qw3e-9RFDE9bkYQpAYWI9yN/s320/%EC%99%80%ED%94%8C%EB%AA%A8%EC%9D%8C.jpg" border="0" /></strong></span></a><span style="font-family:verdana;color:#993399;"><strong><br /><br /></strong></span>YoonJuhttp://www.blogger.com/profile/05138545008049587997noreply@blogger.com3