tag:blogger.com,1999:blog-29726857172446916712024-02-06T20:39:01.703-08:00Cupcake with SprinklesMeghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.comBlogger362125tag:blogger.com,1999:blog-2972685717244691671.post-23158058552498638452017-11-30T05:00:00.000-08:002017-11-30T05:00:07.339-08:00Pumpkin Magic Cake<div style="text-align: justify;">
I had to get one more pumpkin recipe in before December 1st! The cake is soft, fluffy, has the perfect smooth, spice filled, pumpkin pie bottom layer and is topped with cinnamon whipped cream. It was a big hit and I'm going to keep it around! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-KXLlhT5jba00MAXJq97uIQvID-eG_IsXw_QcsMmn7-8eFFqZL9-ZEjcS2qaZao1jkgXJe2aeW7jOHR-lWerPIpHWFbJKoXdQ5eHaAZ0bd2A6rfZGZpg6zZ16-KRV-msfkG32Uy5YOE/s1600/Pumpkin+Magic+Cake-1+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-KXLlhT5jba00MAXJq97uIQvID-eG_IsXw_QcsMmn7-8eFFqZL9-ZEjcS2qaZao1jkgXJe2aeW7jOHR-lWerPIpHWFbJKoXdQ5eHaAZ0bd2A6rfZGZpg6zZ16-KRV-msfkG32Uy5YOE/s400/Pumpkin+Magic+Cake-1+1.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Pumpkin Magic Cake</span></b><br />
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<b>Cake</b><br />
1 box of yellow cake mix and the ingredients to make it<br />
1- 15oz can Pumpkin Puree<br />
1/2 cup Evaporated Milk<br />
1/2 cup Heavy Cream<br />
3 Eggs<br />
1 cup Brown Sugar<br />
1 teaspoon Pumpkin Pie Spice<br />
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<b>Frosting</b><br />
1 small box White Chocolate Instant pudding Mix<br />
1 teaspoon Pumpkin Pie Spice<br />
1 cup cold Milk<br />
1 cup Cool Whip<br />
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<b>Cake</b></div>
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Preheat the oven to 350 degrees and grease a 9x13 cake pan. Prepare the cake according to the package directions and pour into the prepared pan.</div>
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In a medium bowl combine the pumpkin puree, evaporated milk, heavy cream, eggs, brown sugar, and pumpkin pie spice. Whisk until smooth. Pour over the prepared cake mix. Bake for about 1 hour and let it cool.</div>
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<b>Frosting</b></div>
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In a medium bowl, combine the pudding mix, pumpkin pie spice, and milk until smooth. Fold in the cool whip. </div>
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When the cake is cool, spread the frosting on top. Refrigerate. Best served cold.</div>
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-53944889247630275812017-11-24T05:00:00.000-08:002017-11-24T20:04:19.302-08:00Pumpkin Nutella Crepes<div style="text-align: justify;">
Pumpkin. Its that season, where pumpkin is my main focus cause its weird to have it any other time of the year so we have to live it up! </div>
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In our house we have crepes a couple of times a month. Its the one dinner that no one complains about what we're eating. So I decided to change it up a little and adding pumpkin was the perfect way this month! These have a hint of cinnamon and nutmeg with the perfect amount of pumpkin. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlcdY8_HI_8lxBWd94MlmcScIc3p4RSlEsnrLeGb3lVQAJfQ_3yKcpP3t7rswrMiEos1IMBLqx834Ik9syg3LMyLvdPtIis2zTzWTJdTakj-dVPeJyvX93-lrDgETlGIBLmMUkC0NKKs/s1600/Pumpk+Crepes-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1068" data-original-width="1600" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlcdY8_HI_8lxBWd94MlmcScIc3p4RSlEsnrLeGb3lVQAJfQ_3yKcpP3t7rswrMiEos1IMBLqx834Ik9syg3LMyLvdPtIis2zTzWTJdTakj-dVPeJyvX93-lrDgETlGIBLmMUkC0NKKs/s400/Pumpk+Crepes-1.jpg" width="400" /></a></div>
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<span style="font-size: large;"><b>Pumpkin Crepes</b></span><br />
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2 Eggs<br />
3/4 cup Pumpkin Puree<br />
1 cup milk<br />
1 1/4 cup Water<br />
2 Tablespoons Butter, melted<br />
2 cups All-Purpose Flour<br />
1/2 cups Brown Sugar<br />
1/2 teaspoon Salt<br />
1 1/2 teaspoons Pure Vanilla Extract<br />
1 teaspoon Cinnamon<br />
1/2 teaspoon Nutmeg<br />
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Nutella<br />
Whipped Cream<br />
Fruit<br />
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1. Preheat a non-stick skillet over medium heat. In a large bowl whisk together the pumpkin, milk, water, and butter. Add in the rest of the ingredients and whisk until smooth.</div>
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2. lightly grease the griddle. Pour 1/3 cup of the batter onto the pan. Tilt the pan in a circular motion to spread the batter around. Cook about a minute on one side, or until it starts to look dry on the top then flip and cook about 30 seconds more. </div>
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3. Warm up your Nutella and spread over your crepe. Top with whipped cream and fruit, fold and enjoy!</div>
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Recipe Slightly Adapted from <a href="http://carlsbadcravings.com/nutella-pumpkin-crepes-recipe/#">Carlsbad Cravings</a></div>
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-31706178425910663732017-11-09T05:00:00.000-08:002017-11-09T19:13:49.930-08:00Turkey Chili<div style="text-align: justify;">
This is our family's favorite when we want a quick chili. It's really simple, super flavorful and healthy! Cumin, oregano, salsa, garlic and onion. I love it over rice to make into a more substantial meal. A delicious addition to your weeknight meal rotation!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MisCf5pz5wUQt79LryEXejpnZYnbLrSoHDc6lkqCbqHpj0kfvEI4F9SIl5mVeyq1F3PNIe_u3TZWh9y-RGbHBuRuBPOV3E5AK1WJqh6iI4mP9TyfZKwgDwCf65zaZNajh54468FDpwM/s1600/Turkey+Chili+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5MisCf5pz5wUQt79LryEXejpnZYnbLrSoHDc6lkqCbqHpj0kfvEI4F9SIl5mVeyq1F3PNIe_u3TZWh9y-RGbHBuRuBPOV3E5AK1WJqh6iI4mP9TyfZKwgDwCf65zaZNajh54468FDpwM/s400/Turkey+Chili+%25281%2529.jpg" width="400" /></a></div>
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<b><span style="font-size: large;">Turkey Chili</span></b><br />
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1 lb Ground Turkey<br />
1 Tablespoon Onion Powder<br />
1/2 Tablespoon Cumin<br />
2 teaspoons Oregano<br />
1/2 teaspoon Black Pepper<br />
1 teaspoon Garlic Powder<br />
2- 15.5 oz jar Salsa<br />
2- 14 oz Chicken Broth<br />
2 Tablespoons Granulated Sugar<br />
2- 15 oz cans Black Beans, drained & rinsed<br />
1- 15 oz can Kidney Beans, drained & rinsed<br />
1- 15 oz can Pinto Beans, drained & rinsed<br />
1- 16 oz can Corn, drained<br />
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In a large stock pot add in the turkey, onion powder, cumin, oregano, pepper, and garlic powder. Cook until browned, stirring to break up the meat. Stir in the broth, salsa, sugar, beans, and corn. Heat to a boil. Reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally. Serve with cheese, sour cream, over rice, or with tortilla chips!</div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0px;" />Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-18280812068527309132017-11-03T05:00:00.000-07:002017-11-04T16:03:45.780-07:00Snickerdoodle Dulce de Leche Cheesecake<div style="text-align: center;">
I can't stop talking to people about this cheesecake! So I had to share it over on <a href="https://realitydaydream.com/cinnamon-dulce-cheesecake/">Reality Daydream</a>! The crust is buttery and cinnamony. The filling has a rich dulce de leche flavor. It is smooth, sweet, and creamy. The topping is white chocolate ganache sprinkled with cinnamon sugar and it makes me soooo happy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb9419DzFxq1NHTDu8AZZkLSiLYGLxdYAqwgsuIe0if_sd0mA3Sg6KXWHKmsD1XI2uqt4BDBZfOCqu_sISq57irl4Mztm_KhHXubjJPvaQ0LySR5WgLrke5rUHUCVcafV6vwS_jaNXHE/s1600/Cinn+Dulce+Cheesecake+%25281+of+1%2529-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDb9419DzFxq1NHTDu8AZZkLSiLYGLxdYAqwgsuIe0if_sd0mA3Sg6KXWHKmsD1XI2uqt4BDBZfOCqu_sISq57irl4Mztm_KhHXubjJPvaQ0LySR5WgLrke5rUHUCVcafV6vwS_jaNXHE/s400/Cinn+Dulce+Cheesecake+%25281+of+1%2529-5.jpg" width="400" /></a></div>
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I'm telling you. I make A LOT of desserts and if snickerdoodles or caramel are your thing then this is for you! Go grab the recipe, you won't regret it!<br />
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Recipe Source: <a href="https://www.lifeloveandsugar.com/">Life, Love, and Sugar</a><br />
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-7565293508340831812017-10-30T05:00:00.000-07:002017-10-30T12:35:32.970-07:00Pumpkin Chocolate Layer Cake<div style="text-align: justify;">
Fall has my favorite flavors. Pumpkin chocolate chip is at the top of that list but not everyone in my family agrees. My husband likes the idea but hates the 'crunch' of the chocolate chips in pumpkin things. So to compromise I found this idea. I get the chocolate pumpkin combination I love and he doesn't have to 'crunch' on chocolate chips;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJACkaYrID-To7tAXh1YZyAC1oyWelhF6TqwU4_KHNHpoBeiq7nAuKm6-4MTa4orgIuVHnRNhgf05GmO4a0g1AvApi7kQD_Vz8ayuvAQEBbFLQLHbSAPmF5XOk_hW1axKiowPLf9H9e8w/s1600/Pumpk+Choc+Cake-1-4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJACkaYrID-To7tAXh1YZyAC1oyWelhF6TqwU4_KHNHpoBeiq7nAuKm6-4MTa4orgIuVHnRNhgf05GmO4a0g1AvApi7kQD_Vz8ayuvAQEBbFLQLHbSAPmF5XOk_hW1axKiowPLf9H9e8w/s400/Pumpk+Choc+Cake-1-4.jpg" width="400" /></a></div>
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There are 2 soft, fluffy, chocolate cake layers, with 2 moist, muffin like pumpkin cake layers in between sweet, creamy, buttercream and topped with a rich chocolate ganache. Its a festive fall dessert that is a show stopper! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdC_d9OpkUflZHAfb0akR-w5bwkNTAuH7NItdU545Pw0tVNzn2-gWAwGqDypZvHiWqTCG6psopUb5BXgvv0INlECF2uMI6S1GZp4q1eoF-t-Kuyiz96mVHY51edjza2lKAZD9rJZGUkE/s1600/Pumpk+Choc+Cake-1-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWdC_d9OpkUflZHAfb0akR-w5bwkNTAuH7NItdU545Pw0tVNzn2-gWAwGqDypZvHiWqTCG6psopUb5BXgvv0INlECF2uMI6S1GZp4q1eoF-t-Kuyiz96mVHY51edjza2lKAZD9rJZGUkE/s400/Pumpk+Choc+Cake-1-2.jpg" width="266" /></a></div>
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<b><span style="font-size: large;">Pumpkin Chocolate Layered Cake</span></b></div>
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<b>Pumpkin Layers</b></div>
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2 cups All-Purpose Flour</div>
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2/3 cup Granulated Sugar</div>
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1/4 cup Brown Sugar, packed</div>
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1 teaspoon Baking Powder</div>
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1/2 teaspoon Baking Soda</div>
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1/2 teaspoon Salt</div>
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1 teaspoon Cinnamon</div>
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1/2 teaspoon Nutmeg</div>
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3/4 cup Butter, room temp</div>
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4 Eggs</div>
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2/3 cup Pumpkin Puree</div>
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6 Tablespoons Sour Cream</div>
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2 teaspoons Pure Vanilla Extract</div>
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<b>Chocolate Layers</b></div>
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1 box Devil's Food Cake</div>
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1 small box Chocolate Pudding</div>
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1 cup Sour Cream</div>
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1 cup Vegetable Oil</div>
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4 Eggs</div>
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1/2 cup Milk</div>
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1 teaspoon Pure Vanilla Extract</div>
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<b>Vanilla Buttercream</b></div>
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2 cups Butter, room temp</div>
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1- 8oz pkg Cream Cheese, room temp</div>
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12 cups Powdered Sugar</div>
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1/2 cup Heavy Cream</div>
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1 Tablespoon Pure Vanilla Extract</div>
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<b>Chocolate Ganache</b></div>
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1/4 cup Heavy Cream</div>
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2 oz Semisweet Chocolate, chopped</div>
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2 Tablespoons Dark Corn Syrup</div>
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1/2 teaspoon Pure Vanilla Extract</div>
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<b>Pumpkin Layers</b></div>
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1. Preheat the oven to 350 degrees. Grease and flour or spray with non-stick spray, 2- 8 inch cake pans. </div>
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2. Whisk together the flour, sugars, baking powder and baking soda, salt, and the spices in a large bowl. Add in the butter and mix on low until combined. Add in the eggs and scrape the bowl. Then add in the pumpkin, sour cream, and vanilla and mix on medium-low for about a minute.</div>
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3. Divide evenly between the cake pans and bake for 15 to 20 minutes. Let cool completely.</div>
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<b>Chocolate Layers</b></div>
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1. Turn the oven temperature up to 350 degrees. In a large bowl combine all of the ingredients and divide between the 2 prepared cake pans. Bake for about 30 minutes or until a toothpick in the center comes off with a few moist crumbs. Let cool completely.</div>
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<b>Vanilla Buttercream</b></div>
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In a large bowl cream together the butter and cream cheese until light and creamy, about 2 minutes. Add in the vanilla and mix. Then gradually add in the powdered sugar and mix on low until well combined. Pour in the heavy cream and beat until light and fluffy.</div>
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<b>Chocolate Ganache</b></div>
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In a heatproof bowl, put the cream, chocolate, and corn syrup. Microwave in 20 second intervals stirring until the chocolate is smooth. Add in the vanilla and stir.</div>
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<b>Assembly</b></div>
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Level the cake tops. Pipe the frosting in between the cake layers and on the top of the cake. Top with the ganache and let it drip over the sides of the cake. Enjoy!</div>
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Recipe Adapted from <a href="http://bakingamoment.com/">Baking a Moment</a></div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-75215591737204195042017-10-13T05:00:00.000-07:002017-10-17T19:08:50.794-07:00Apple Spice Bundt CakeI'm sharing this recipe for a delicious fall cake over at <a href="https://realitydaydream.com/apple-spice-bundt-cake/">Reality Daydream</a>! Its cinnamon and apples, soft, moist, and sweet. A dessert that could even be made into muffins and eaten for breakfast;) <br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-40929463633626426792017-07-07T05:00:00.000-07:002017-10-04T19:23:27.813-07:00Brown Butter Butterscotch Pretzel Cookies<div style="text-align: justify;">
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I have a delicious cookie for you today. It's soft, thick, chewy, and crunchy. Because of the browned butter it totally tastes like caramel too! Make these! The recipe is over at <a href="https://realitydaydream.com/butterscotch-pretzel-cookies/">Reality Daydream</a>!</div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-83706224624893231652017-06-02T05:00:00.000-07:002017-09-26T19:09:56.802-07:00Sweet Cream Ice Cream<div style="text-align: center;">
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I'm sharing this sweet ice cream, the perfect base for any mix, in over at <a href="https://realitydaydream.com/homemade-cold-stone-sweet-cream-ice-cream/">Reality Daydream</a>. Its a recipe you'll be glad you made!!<br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-83296905233839923722017-05-05T04:00:00.001-07:002017-07-13T15:37:18.081-07:00Banana Pudding Trifle<div style="text-align: justify;">
Hi! I'm sharing an amazing potluck dessert over at <a href="http://realitydaydream.com/banana-pudding-trifle-recipe/">Reality Daydream</a>! This banana pudding is a version of that amazing southern dessert we all love and super quick to put together! Go get the recipe! </div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-35168007041692547492017-04-07T05:00:00.001-07:002017-07-13T15:37:18.807-07:00Funfetti Cake Mix Cookies<div style="text-align: center;">
This month over at <a href="http://realitydaydream.com/funfetti-cake-mix-cookies-recipe/">Reality Daydream</a> I'm sharing these cute, easy, delicious cookies! You can change up the sprinkles to any color for any holiday so they can become a staple. Funfetti for the win!<br />
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Go get the recipe, and while you're over there, <a href="http://realitydaydream.com/">Beth</a> does some amazing projects! Have a look around and get inspired to make something new and fun for your house, <a href="http://realitydaydream.com/herringbone-patchwork-accent-wall-reveal/">this wall</a> is one of my favorites!</div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-39262162920903973202017-03-14T05:00:00.001-07:002017-07-13T15:37:19.409-07:00Blackberry CobblerThe recipe I'm sharing over at <a href="http://realitydaydream.com/blackberry-cobbler-recipe/">Reality Daydream</a> is perfect for springtime! It has a crispy top layer, with a soft, fluffy cake underneath. The juice from the berries gives the cake a deliciously, sweet flavor. This is perfect served warm with some vanilla ice cream. Go get the recipe <a href="http://realitydaydream.com/blackberry-cobbler-recipe/">here</a> cause you need to make this!<br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-48541061882028797562017-02-03T05:00:00.001-08:002017-07-13T15:37:19.949-07:00Chocolate Whoopie Pie Cake<div style="text-align: justify;">
Do I have a cake for you! It's a super moist chocolate cake with a sweet vanilla marshmallow creme filling. Its perfect for any occasion! I'm sharing this recipe over at <a href="http://realitydaydream.com/chocolate-whoopie-pie-cake-recipe/">Reality Daydream</a> so go get the <a href="http://realitydaydream.com/chocolate-whoopie-pie-cake-recipe/">recipe</a> and indulge a little:)</div>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0px;" />Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-36988749278879014792017-01-04T05:00:00.001-08:002017-07-13T15:37:20.605-07:00Lemon Curd Cookies<span style="text-align: justify;">Today we're making little lemon cookies over at <a href="http://realitydaydream.com/">Reality Daydream</a>. They are soft, flaky and not too sweet, kind of biscuit like. They are topped with the most creamy, lemony curd. A perfect little 2 bite cookie. The calories probably don't even count! Go see these and get the recipe <a href="http://realitydaydream.com/">here</a>!</span><br />
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I have an addiction to chocolate chip cookies. Now I've found a recipe that I think is going to be hard to top! I was looking for a thick, chewy, SOFT cookie and I found it. These stay soft for over a week. its amazing!</div>
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I try and convince my kids that they want me to make them so I have an excuse. I used 2 kinds of chocolate chips and a tablespoon of vanilla to get as many yummy flavors as I could. I am going to go make another batch as soon as I finish typing. </div>
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<b><span style="font-size: large;">Big, Thick, Chewy, & Soft Chocolate Chip Cookies</span></b><br />
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3/4 cup Butter, room temp<br />
3/4 cup Brown Sugar, packed<br />
1/4 cup Granulated Sugar<br />
2 Eggs<br />
1 Tablespoon Pure Vanilla Extract<br />
2 1/4 cups All-Purpose Flour<br />
1 teaspoon Cornstarch<br />
1 teaspoon Baking Soda<br />
1/4 teaspoon Baking Powder<br />
1 3/4 cups Chocolate Chips, any variety<br />
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Preheat oven to 350 degrees. In the bowl of a stand mixer combine the butter and sugars and beat until light and fluffy. Add in the eggs and vanilla and beat until well combined.</div>
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In a medium bow whisk together the flour, cornstarch, baking soda, and baking powder. Turn your mixer to low and add in the flour mixture. Stir in the chocolate chips.</div>
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Line a baking sheet with a silpat mat. Measure 1/4 cup of dough and form into thick circles.Bake for 9-11 minutes. The middle of the cookie should look a little under baked. </div>
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Remove from the oven and let cool for a couple minutes on the cookie sheet and then move to a cooling rack. These are really good warm and really good at room temp so enjoy!</div>
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Recipe Slightly Adapted from: <a href="http://www.lifeloveandsugar.com/">Life, Love, and Sugar</a><br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-34324109166648346162016-12-13T04:00:00.001-08:002017-07-13T15:37:21.639-07:00Our Favorite Lasagna<div style="text-align: justify;">
I tend to cook dinner more in the winter. When its cold outside and we aren't at the park all the time, we tend to stay inside and I want to make a cozy meal for my family. Lasagna definitely falls into the 'cozy' category for me.</div>
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This lasagna has a homemade sauce with ground beef and Italian sausage. Its full of flavor with the basil and garlic. A delicious meal for any night, but especially a cold winter evening!</div>
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<span style="font-size: large;"><b>Our Favorite Lasagna</b></span><br />
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1 1/2lbs Ground Beef<br />
1 lb Italian Sausage<br />
2 cloves Garlic, minced<br />
1/2 Onion, diced <br />
1 - 28oz can Crushed Tomatoes<br />
2 - 6oz cans Tomato Paste<br />
2 Tablespoons Dried Parsley<br />
2 Tablespoons Dried Basil<br />
1 Tablespoon Dried Oregano<br />
1 teaspoon Salt<br />
3 cups Cottage Cheese<br />
2 Eggs, beaten <br />
1/2 cup Parmesan Cheese, grated not shredded<br />
2 Tablespoons Dried Parsley<br />
1 teaspoon Salt<br />
1 lb Mozzarella, freshly sliced<br />
10 oz Lasagna Noodles, add 1/2 teaspoon Salt & 1 Tablespoon Olive Oil to your pasta water<br />
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<div style="text-align: justify;">
1. In a dutch oven or large saucepan, over med-high heat, put the ground beef, Italian sausage, onion, and garlic and cook until brown and the onions are soft. Drain the fat. Add in your crushed tomatoes, tomato paste, parsley, basil, oregano, and salt. Let simmer for at least an hour.</div>
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2. In a large bowl, combine your cottage cheese, eggs, Parmesan cheese, parsley, and salt. Boil your noodles to al dente. </div>
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<b>Assembly...</b></div>
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3. Spray a 9x13 baking dish with non-stick cooking spray. Place 3 of the cooked noodles on the bottom of the dish. Spread half of the cottage cheese mixture evenly on the noodles. Place a layer of mozzarella cheese. Spread a little less than half of the tomato meat sauce over the cheese. Repeat, topping with the extra tomato meat sauce. Sprinkle Parmesan cheese on top.</div>
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4. You can store this in the fridge for 2 days or bake at 350 degrees for 30 minutes. Enjoy!</div>
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Recipe slightly adapted from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>
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<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-88477164141986153792016-12-09T04:00:00.001-08:002017-07-13T15:37:22.064-07:00Hot Chocolate Cookies<div style="text-align: justify;">
This year, the treats I made for my neighbors included the Peppermint Bark Fudge I shared with you on Wednesday and these cookies. I don't think I've ever had so many people tell me they enjoyed something I've made as much as I have about these cookies, even my husband who professes to hate the flavor of cocoa liked these cookies! </div>
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They are a super soft, dark chocolate cookie, topped with 3 cute little marshmallows and a milk chocolate glaze that cuts through the richness of the cookie. It would be perfect with a glass of milk!</div>
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<span style="font-size: large;"><b>Hot Chocolate Cookies</b></span><br />
Makes 45 cookies<br />
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<b>Cookies</b><br />
1/2 cup Butter<br />
1 - 12oz bag Semi-Sweet Chocolate Chips<br />
1 1/2 cups All-Purpose Flour<br />
1/2 cup Cocoa Powder<br />
1 1/2 teaspoons Baking Powder<br />
1/2 teaspoon Salt<br />
1 1/2 cups Brown Sugar<br />
3 Eggs<br />
1 teaspoon Chocolate Extract<br />
1 teaspoon Pure Vanilla Extract<br />
135 Mini Marshmallows<br />
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<b>Glaze</b><br />
4 Tablespoons Butter, melted<br />
1/4 cup Cocoa<br />
1/4 cup Hot Water<br />
1/2 teaspoon Chocolate Extract<br />
1/2 teaspoon Pure Vanilla Extract<br />
2 cups Powdered Sugar<br />
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<b>Cookies</b><br />
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In a small saucepan combine the butter and chocolate chips. Melt over medium-low heat until smooth. Set aside.</div>
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In a medium bowl whisk the flour, cocoa powder, baking powder, and salt until combined.</div>
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In the bowl of a stand mixer beat together the brown sugar, eggs, and vanilla until well combined. Add in the chocolate/butter mixture, mix.</div>
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Slowly add the flour mixture into the chocolate. Beat until just combined. Cover and refrigerate for an hour or 2.</div>
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Line a cookie sheet with parchment paper or a silpat mat. Using a small cookie scoop, about a tablespoon, roll into a ball and flatten a little bit, and place on the prepared cookie sheet.</div>
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Bake for about 8 minutes then remove from the oven and press 3 marshmallows on top of each cookie. Put back in the oven and bake for 2 more minutes. Let the cookies cool for 5 minutes and then move to a cooling rack.</div>
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<b>Glaze</b></div>
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In a small bowl mix together the melted butter, cocoa, hot water, and both extracts. Slowly add in the powdered sugar and whisk until smooth. Pour over your cooled cookies and top with sprinkles. </div>
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-17583870682573550542016-12-07T04:00:00.001-08:002017-07-13T15:37:22.610-07:00Peppermint Bark Fudge<div style="text-align: justify;">
Today I'm sharing a fudge recipe over at <a href="http://realitydaydream.com/peppermint-bark-fudge-recipe/">Reality Daydream</a>! The base is semisweet chocolate packed with
Oreos and the top layer is white chocolate with peppermint pieces. Its
sweet, creamy, and has just a little crunch. Its an amazing combination
that is a great holiday treat! Go over and get the <a href="http://realitydaydream.com/peppermint-bark-fudge-recipe/">recipe</a>!</div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-88628003880008896122016-11-22T05:00:00.001-08:002017-07-13T15:37:23.079-07:00Pumpkin Cinnamon Rolls<div style="text-align: center;">
It's almost over. Pumpkin season. It's really sad. I always look forward to this time of year. So I have 2 pumpkin recipes for you this week. </div>
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Today its these pumpkin cinnamon rolls. They are soft, have the perfect
amount of spices, and are topped with a maple frosting that sends
them over the edge.</div>
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Melt in your mouth good, they're so amazing. Make these for Thanksgiving breakfast. I will be! I'm going to get another right now. </div>
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<span style="font-size: large;"><b>Pumpkin Cinnamon Rolls</b></span><br />
<br />
3/4 cup Buttermilk, warm to 110 degrees<br />
6 Tablespoons Butter, melted<br />
1 large Egg, room temp<br />
2/3 cup Pumpkin Puree<br />
1/4 cup Granulated Sugar<br />
1 Tablespoon Instant Yeast<br />
1 teaspoon Salt<br />
1/2 teaspoon Cinnamon<br />
1/4 teaspoon Nutmeg<br />
1/8 teaspoon Ginger<br />
1/8 teaspoon Cloves<br />
4 1/2 to 5 1/2 cups All-Purpose Flour<br />
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<b>Filling</b><br />
6 Tablespoons Butter, room temp<br />
3/4 cup Brown Sugar<br />
2 teaspoons Cinnamon<br />
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<b>Frosting</b><br />
2 oz Cream Cheese, room temp<br />
3 Tablespoons Heavy Cream<br />
1/2 teaspoon Pure Vanilla Extract<br />
1/2 teaspoon Maple Extract<br />
1 1/2 cups Powdered Sugar<br />
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<b>Dough</b><br />
<div style="text-align: justify;">
1. In the bowl of a stand mixer with your paddle attachment, combine the buttermilk and butter. beat to combine. Turn to low and add in the eggs, pumpkin, sugar, yeast, salt, cinnamon, nutmeg, ginger, cloves, and 1 cup of flour.</div>
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2.Change to paddle to your dough hook. Add the flour until the dough pulls away from the sides of the bowl. It will still be sticky but not leave a lot of dough on your hands. Let the dough hook knead your dough for a minute or two, until its in a soft ball. Your dough will be softer than a regular bread dough because of the pumpkin.</div>
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3. Lightly grease a large bowl and place your dough in it. Cover and let rise until doubled, about 2 hours. You can speed this up by heating your oven to 170 and then turning your oven off. Place the covered bowl inside and keep an eye on it. It will probably take about an hour.</div>
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4. While the dough is rising grease a 9x13 cake pan. In a small bowl combine the brown sugar and cinnamon. </div>
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5. Grease your counter top. When your dough has doubled place your dough on it. Roll it out into a 12 x 16 inch rectangle. Spread your softened butter over the dough leaving an inch on one of the long sides without butter. Sprinkle your sugar/cinnamon mixture over the butter and roll over it with your rolling pin to compact it. </div>
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6. Starting with the long sugar covered end, roll tightly all the way and pinch the unsugared end to seal the dough. Using a serrated knife cut into 12 even slices. Place the rolls in your greased cake pan. Cover with plastic wrap and let rise again for another hour or two, until doubled. </div>
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7. Bake at 350 degrees for about 24 minutes until the tops are light golden brown. You don't want them too brown.</div>
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8. While the rolls are in the oven, combine the cream cheese and milk. Beat until smooth and creamy. Add in the vanilla and maple extracts and mix. Beat in the powdered sugar until smooth again. Spread over the rolls right out of the oven. Let cool slightly before eating.<br />
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Recipe Source: <a href="http://www.melskitchencafe.com/">Mels Kitchen Cafe</a> </div>
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-84862512124209082472016-11-18T05:00:00.001-08:002017-07-13T15:37:24.766-07:00Soft Whole Wheat Rolls<div style="text-align: justify;">
It snowed for the first time this year today! I'm not a huge fan of snow but I love an excuse to stay in and bake.</div>
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I found this recipe that claimed they were the softest rolls. And they are. I've made 4 different whole wheat roll recipes in the last month and this recipe wins. Hands down. They are soft, fluffy, have a hint of honey and almost melt in your mouth.<br />
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This is a recipe that needs to be at your Thanksgiving table!</div>
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<b><span style="font-size: large;">Soft Whole Wheat Rolls</span></b><br />
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3 1/2 cups Whole Wheat Flour<br />
1/3 cup Vital Wheat Gluten<br />
4 teaspoons Instant Yeast<br />
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2 1/2 cups Warm Water, 110-120 degrees F<br />
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1 Tablespoon Salt<br />
1/3 cup Butter, melted and cooled<br />
1/3 cup Honey<br />
4 teaspoons Vinegar<br />
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2 1/2 - 3 cups Whole Wheat Flour<br />
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2 Tablespoons Butter, melted and cooled<br />
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1. In the bowl of a stand mixer, combine the 3 1/2 cups flour, vital wheat gluten, and yeast. Add in the warm water and beat for 1 minute. Cover the bowl with a towel and let it sit for 10 minutes.<br />
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2. Add in the salt, 1/3 cup butter, honey, and vinegar. Beat again for 1 minute. Add in the rest of the flour 1 cup at a time beat with the dough hook. Knead until the dough pulls away from the sides of the bowl, until its smooth and round.<br />
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3. Preheat oven 170 degrees and turn the oven off. Grease a large baking sheet, 12 x 18 inches. Shape dough into 24 - 2.3oz balls. Place on the prepared baking sheet and cover with a towel and place in the oven until doubled, about 30 minutes. Remove from the oven, heat to 350 degrees, and bake for 15-20 minutes. Brush with melted butter and let cool.</div>
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Recipe Slightly adapted from: <a href="http://fivehearthome.com/">Five Heart Home</a></div>
<img align="left" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJntcTaBi20w8AriRD0K_6T04Y6DofXLJof94ut6NpWoGt0wUUwajcdMnr5CQVo86MIQ8zeyfZrayow1mAiXUTywWNOTv_kfiCJFWCd2QP0uKVnkMXmeOrZ8qX2k5KnjxtpNTrf4Wvh7E/s1600/Signature.png" style="border: 0;" />
Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-19798610792984886672016-11-09T05:00:00.001-08:002017-07-13T15:37:25.183-07:00Caramel Apple Shake<div style="text-align: justify;">
I'm guest posting over at <a href="http://realitydaydream.com/caramel-apple-shake/">Reality Daydream</a> today and we are going to have ice cream for dessert! A caramel apple shake! My favorite part is that you can totally taste the sourness of the apple. Its delicious go get the recipe!<br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-62191448463173164852016-11-08T05:00:00.001-08:002017-07-13T15:37:25.582-07:00Traditional Scottish Trifle<div style="text-align: justify;">
Have you ever had a Scottish trifle? Well, it's more well known as an English trifle but the trifle was invented by the Scottish and I'm half Scottish so, ours is a Scottish trifle. It's a dessert that we have at every family get together. My Auntie Cheryl makes a delicious trifle. I'm not sure what her recipe is but mine is just as amazing! </div>
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It's pound cake, strawberries, and mandarin oranges in strawberry jell-o. Then it has a thick layer of homemade custard topped with bananas and whipped cream. Its amazing! All the flavors and textures eaten together make the perfect mouthful. Its perfect!</div>
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<b><span style="font-size: large;">Traditional Scottish Trifle</span></b><br />
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<b>Jell-O</b><br />
2 cups cubed Pound Cake<br />
1 large box Strawberry Jell-O<br />
1 small can Mandarin Oranges<br />
1 1/2 cups Strawberries, hulled and diced <br />
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<b>Custard</b><br />
4 cups Heavy Cream<br />
8 Egg Yolks<br />
2 whole Eggs<br />
1/4 cup Granulated Sugar<br />
1 Teaspoon Pure Vanilla Extract<br />
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2 Bananas, sliced<br />
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<b>Whipped Cream</b><br />
1 1/2 cups Heavy Cream<br />
1/3 cup Powdered Sugar<br />
1 teaspoon Pure Vanilla Extract<br />
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Make the jell-o using the quick set method adding in the oranges and strawberries. Pour into the trifle bowl before it sets too much. Refrigerate 2 hours.<br />
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In a large heavy bottomed pan pour in the heavy cream and heat over medium low stirring constantly.<br />
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In a separate bowl whisk together the egg yolks, eggs, and sugar. Just before the cream starts to boil take the pan off of the heat. Pour half of it into the egg mixture whisking constantly. Pour back into the pan and return and heat over medium low. Cook for 10 to 15 minutes, until thickened and coats the back of a wooden spoon. Put plastic wrap on the surface and refrigerate while you make your whipped cream.<br />
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Whip the heavy cream until it starts to thicken and add the powdered sugar and vanilla. Continue to whip until stiff peaks form. <br />
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When the custard is cool pour it on top of the jell-o in the trifle bowl. Top with the sliced bananas then the heavy cream. Refrigerate until you're ready to serve.<br />
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Custard Recipe: Nigella Lawson <br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-39049408861085117392016-10-21T05:00:00.001-07:002017-07-13T15:37:25.991-07:00Healthy Whole Wheat Pumpkin Pancakes<div style="text-align: justify;">
I hear the word healthy and and immediately think its going to be a pain to make. There are going to be ingredients that I don't have. I really wanted some pumpkin pancakes and so when I found this recipe I was so excited. Its super easy and I had all of the ingredients. They are light, fluffy, and so soft. I may have eaten too many but they're amazing!</div>
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<b><span style="font-size: large;">Healthy Whole Wheat Pumpkin Pancakes</span></b><br />
Makes about 12 pancakes<br />
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2 cups Whole Wheat Flour<br />
4 teaspoons Baking Powder<br />
1/2 teaspoon Salt<br />
2 teaspoons Cinnamon<br />
1/2 teaspoon Nutmeg<br />
1 cup Pumpkin Puree<br />
2 Tablespoons Pure Maple Syrup<br />
2 Eggs<br />
2 teaspoons Pure Vanilla Extract<br />
1 1/2 cups Almond Milk<br />
2/3 cup Mini Chocolate Chips<br />
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1. Heat the griddle over medium heat. Whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside. </div>
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2. In a separate bowl, combine the pumpkin, maple syrup, eggs, vanilla, and almond milk. Add the dry mixture to the wet ingredients and mix until smooth. Fold in the chocolate chips. </div>
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3. Butter the griddle and pour your batter onto the preheated griddle. Cook until the edges are dry and there are bubbles in the middle and then flip. Continue to cook for a few more minutes until golden brown. Re-butter every time you put more batter on the griddle. </div>
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Recipe Source: <a href="http://ambitiouskitchen.com/">Ambitious Kitchen</a> </div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-43208667271372153442016-10-19T05:00:00.001-07:002017-07-13T15:37:26.414-07:00Chewy Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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For the last month I've been obsessed with finding some chewy cookie recipes. I've been making and eating cookies like its going out of style and its been delicious so far. Today's recipe is an amazing chewy oatmeal chocolate chip cookie. They are soft, have the perfect amount of chocolate, and they are chewy, so chewy. And they're big enough that one is enough. You can have 2, I wont judge you, but they're big. Big, chewy, and amazing! </div>
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<b><span style="font-size: large;">Chewy Chocolate Chip Cookies</span></b><br />
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1 1/4 cups All-Purpose Flour<br />
3/4 tsp Baking Soda<br />
1/2 tsp Cinnamon<br />
1/4 tsp Salt<br />
3/4 cup Butter, melted & cooled<br />
3/4 cup Brown Sugar<br />
1/2 cup Granulated Sugar<br />
1 Tablespoon Honey<br />
1 Tablespoon Pure Vanilla Extract<br />
1 Egg<br />
2 1/2 cups Old Fashioned Oats<br />
2 cups Chocolate Chips<br />
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1. Preheat oven to 350 degrees. Whisk together the flour, baking soda, cinnamon, and salt and set aside. </div>
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2. In the bowl of a stand mixer combine the butter and sugars. Beat for 1 minute on medium. Add in the honey, vanilla, and the egg. Scrape the bowl and add in the flour mixture. Mix to just combine. </div>
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3. Add in the oats and the chocolate chips and mix until just combined again. Refrigerate the dough for at least 2 hours. Using a 1/4 cup scoop place them on a cookie sheet and bake for 12- 14 minutes, until the center looks just set and not wet.</div>
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Recipe Source: <a href="http://justsotasty.com/">Just So Tasty</a></div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-47682826857196616312016-10-17T05:00:00.001-07:002017-07-13T15:37:26.927-07:00Baked Chicken Parmesan<div style="text-align: justify;">
Italian is one of my favorite types of food. You can't eat lots of pasta and breaded, deep fried food when your trying to be more healthy but this, this recipe is lightened up and still delicious! We use whole wheat bread crumbs and we bake the chicken. I also put it over whole wheat pasta to keep it more healthy! Its moist and delicious and you'll have one less thing to feel guilty about!</div>
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<span style="font-size: large;"><b>Baked Chicken Parmesan</b></span><br />
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2 Chicken Breasts, trimmed and pounded thin<br />
3/4 cup Whole Wheat Breadcrumbs<br />
1 teaspoon Italian Seasoning<br />
1/4 cup Parmesan Cheese, grated<br />
2 Tablespoons Olive Oil<br />
3/4 cup Mozzarella Cheese, grated<br />
1 cup Marinara Sauce<br />
Olive Oil Cooking Spray<br />
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1. Preheat oven to 450 degrees. Cover baking sheet with tinfoil and spray with cooking spray.</div>
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2. In a shallow dish, combine the breadcrumbs, italian seasoning, and parmesan cheese. Brush the chicken with olive oil and place in the breadcrumb mixture, and place on the prepared baking sheet. </div>
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3. Lightly spray the tops of chicken with more cooking spray. Bake for 20 minutes, turn the chicken over and bake for 5 more minutes.</div>
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4. Remove from the oven and pour sauce on the chicken and top with 1 1/2 tablespoons of mozzarella cheese. Bake for 5 more minutes to melt the cheese.</div>
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Recipe Source: <a href="http://skinnytaste.com/">Skinny Taste</a><br />
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0tag:blogger.com,1999:blog-2972685717244691671.post-60092599855421723472016-10-12T05:00:00.001-07:002017-07-13T15:37:27.530-07:00Our Favorite Turkey Meatloaf<div class="separator" style="clear: both; text-align: center;">
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When the weather starts to change the meals I make seem to change too. I want more soups, homemade rolls and bread, casseroles, more hearty meals. This is one of my family's favorite meals. Its strange to me because meatloaf was never my favorite meal as a kid. I think its the sauce that covers the meatloaf. Its sweet and tangy. A perfect meal for a cold night. Your family will love it as much as ours!</div>
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<b><span style="font-size: large;">Our Favorite Turkey Meatloaf</span></b><br />
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<b>Meatloaf </b><br />
2lbs Ground Turkey<br />
1 cup Whole Wheat Bread Crumbs or Ground Old Fashioned Oats<br />
1 Egg, beaten<br />
1 cup Milk<br />
1/2 cup Ketchup<br />
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1 teaspoon Salt<br />
1/2 teaspoon Pepper<br />
1 teaspoon Onion powder <br />
1/2 teaspoon Garlic Powder<br />
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<b>Sauce </b><br />
3/4 cup Ketchup<br />
1/4 cup Brown Sugar<br />
1/4 cup Apricot Preserves<br />
1 Tablespoon Worcestershire Sauce<br />
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1. Preheat oven to 350 degrees. Grease a 5x9 bread pan. In a large bowl place the meatloaf ingredients. Mix well with your hands until well combined. Pour into the prepared pan and spread out. Bake for 1 1/2 hours.</div>
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2. In a small bowl mix together the sauce ingredients. Halfway through baking spread half of the sauce on top of the meatloaf. Let sit for 15 minutes after baking before slicing. Use the rest of the sauce for serving with the meatloaf.</div>
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Recipe slightly adapted from <a href="http://www.pipandebby.com/">Pip and Ebby</a></div>
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Meghanhttp://www.blogger.com/profile/04259711067887168238noreply@blogger.com0