tag:blogger.com,1999:blog-11651068970247820492024-03-18T21:27:30.884-07:00AJ's Cooking SecretsWhether it is baking, cooking or simply eating, it all surrounds food. All of this begins in the kitchen of homes across, not only America, but the whole world. It brings the family together to share stories, spend quality time and create new and awe-inspiring foods. With these new foods come delicious recipes that keep each of us connected. There are recipes out there that are waiting to be used, made new again or simply be loved by people who use them and my goal is exactly that.Aaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.comBlogger205125tag:blogger.com,1999:blog-1165106897024782049.post-48930642615440840642015-03-05T19:47:00.000-08:002015-03-05T19:47:13.146-08:00Seahawks Superbowl Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVe9UfWmcGPkvPJxhjnMbP2fIU368bIiWqqITNOhcvSrummA_kTZRN-C1oTmeKEfoY435wN3VZfAGbOAbGQk_hY3wUYBCNf101BzOXybyZtBQ-R8Mvw881BrDRXJCX4Hhu4MPONR6n-cI/s1600/DSC_0820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVe9UfWmcGPkvPJxhjnMbP2fIU368bIiWqqITNOhcvSrummA_kTZRN-C1oTmeKEfoY435wN3VZfAGbOAbGQk_hY3wUYBCNf101BzOXybyZtBQ-R8Mvw881BrDRXJCX4Hhu4MPONR6n-cI/s1600/DSC_0820.JPG" height="424" width="640" /></a></div>
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I know this has been long overdue. These past months I have been extremely busy working on settling the logistics of pharmacy school and working on myself which is why I haven't been posting as regularly. Anyhow, I'm here now and just look at my Seahawks Superbowl Cake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2S-eAQgM9GHgeVWtwNcUADLji7w2xifC4lZsPcx_DPUV0ikuFqtpiwopIbfLnopnUhehuOFDK_4fjqhyphenhyphenUzoSsJPS69JYNVN5nejpiPovLpUDPfSsAib8vIAbPtNFC3ScP-UFzfs4nJU/s1600/DSC_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2S-eAQgM9GHgeVWtwNcUADLji7w2xifC4lZsPcx_DPUV0ikuFqtpiwopIbfLnopnUhehuOFDK_4fjqhyphenhyphenUzoSsJPS69JYNVN5nejpiPovLpUDPfSsAib8vIAbPtNFC3ScP-UFzfs4nJU/s1600/DSC_0826.JPG" height="640" width="424" /></a></div>
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I had my first cake order back in January for a Seahawks Superbowl Cake for the big game. I was extremely excited because it was the first time someone outside the family would get to taste my work! The instructions were simple, any cake flavor and any design. The only requirement was the Seahawks logo and the Superbowl sign.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpezIHiRxInBxEWXeMeIWz2lNTHTBJ9YthwA0Rh4xB4LIHWaTQgM9n1p7lNVA2y4TsgXXiY4gUB_zFXhF6x9fy81HDElcs08hx8Ak0GeuGC2jKz4BPouo9lYqpfUCrda8S83qfo6Bz3zU/s1600/DSC_0864.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpezIHiRxInBxEWXeMeIWz2lNTHTBJ9YthwA0Rh4xB4LIHWaTQgM9n1p7lNVA2y4TsgXXiY4gUB_zFXhF6x9fy81HDElcs08hx8Ak0GeuGC2jKz4BPouo9lYqpfUCrda8S83qfo6Bz3zU/s1600/DSC_0864.JPG" height="424" width="640" /></a></div>
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I sketched up an idea immediately and sent the design over to be approved. Once approved it was all about creating the cake! I worked on the cake over a span of about 3 days. On Friday, I baked off my red velvet cakes and made the cream cheese frosting. On Saturday, I filled and frosted the cake and created my cake topper of the Seahawks bird and the letterings. On Sunday morning, I assembled it together!<br />
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This was my first time working with fondant and let's just say, it's no joke! After creating this cake, I definitely have my preference of what fondant brand is best. I bought two kinds of fondant, one by Wilton and the other by Duff. In my opinion, Wilton was horrible. I was going to use Wilton fondant for the whole cake but after I made the blue portion of the Seahawks bird, I knew it wasn't going to work. Wilton's fondant was not only greasy but cracked tremendously when I set it aside! After discovering this, I tried to use Duff's fondant as wisely as possible. Working with only two pounds of Duff Fondant, I created this cake with only a tiny bit left. I was disappointed I didn't have enough navy blue to re-do the Seahawks bird. Oh well, I guess I learned my lesson.<br />
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Overall, Duff's fondant just worked better. It was not greasy and had a great flavor. In addition it was very easy to work with and color. Definitely going to be my fondant of choice from now on.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com28tag:blogger.com,1999:blog-1165106897024782049.post-77420935732853145652014-10-28T19:10:00.001-07:002014-10-28T19:10:55.949-07:00Halloween Themed Sugar CookiesHalloween is literally in a couple of days! Because of this, I decided to make Halloween Themed Sugar Cookies and film a youtube video while doing it! Enjoy!<br />
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<tr><td class="tr-caption" style="text-align: center;">Halloween Sugar Cookies Video: https://www.youtube.com/watch?v=Y9LDTPOu8WI</td></tr>
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com14tag:blogger.com,1999:blog-1165106897024782049.post-4849269900667823862014-09-27T11:03:00.001-07:002014-09-27T11:03:27.002-07:00Pan de Sal<div class="separator" style="clear: both; text-align: center;">
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No video this week. Instead, it's back to good ol' fashioned pictures and stories. Pan de Sal is a filipino dinner roll. Growing up, we always had Pan de Sal in the house. If we didn't have "tasty", which is what my parent's called regular sliced white bread, we had Pan de Sal.</div>
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There's a filipino bakery that's maybe 10 minutes away from our house where we always would get Pan de Sal. I loved going there when I was younger because I was always able to pick one item for myself. Whether it was a chocolate cupcake, black forest slice or a sugar donut, it would just make the weekend that much better. That bakery always brings me back to those memories and what it's like to be a kid again.<br />
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To this day, my parent's still go to that bakery and they still get the same three things. Pan de Sal, Pan de Leche and "Butter Bread". However, for some odd reason, they didn't go to that bakery and we didn't have bread for the week. Well, being the baker of the family, it was time to make my own Pan de Sal!</div>
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<b><u>Pandesal</u></b></div>
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<a href="http://axillescorner.blogspot.com/2014/02/pandesal-bread-rolls.html">Recipe</a> by Axille's Corner</div>
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<b><i>Ingredients</i></b><br />
1/2 warm water (110-115 degrees Fahrenheit)<br />
1 packet or 2 1/4 tsp active dry yeast<br />
3 cups plus 3 tbsp unbleached bread flour or all purpose flour<br />
1/2 cups plus<br />
1 tbsp pure cane sugar or plain sugar<br />
1 tsp fine sea salt or regular salt<br />
1/4 warm water (2nd cup)<br />
1/4 cup vegetable oil or canola oil<br />
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<b><i>Directions</i></b><br />
Dissolve the yeast in warm water (between 110-115 degrees Fahrenheit). Add sugar and stir, make sure that the yeast is well dissolved. Place it in a warm area of the kitchen.<br />
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In a large bowl, mix the flour, sugar and salt then give it a good stir with a wire whisk or a spatula.<br />
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Mix the vegetable oil into the second cup of warm water, stir and set it aside.<br />
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After the yeast had been activated and foamy, mix and fold it into the flour. Add the water and oil mixture next but in 2 to 3 batches so it will incorporate evenly into the flour mixture. Once the flour starts to stick together, start kneading (I prefer kneading it in the same bowl but you can use a cutting board or a kneading board) Knead the dough for about 5 to 8 minutes until the dough is somewhat smooth. ***TIP: if dough is too sticky, dust it with a tablespoon of flour at a time. I would recommend no more than 2 tbsp as this may make the bread dry and tough. If the dough is too dry, add a tablespoon of warm water and the same rule as the flour applies.***<br />
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Once the dough becomes slightly smooth and elastic, place it in the same bowl and cover it with a plastic wrap, an extra cover and towel will help the dough to rise. (Brushing the the bowl with oil will keep the dough from sticking but not really necessary, using a spatula will also help with scrapping it off the bowl). Let the dough rise for a 1 to 2 hours or until it doubles its size. ***TIP: make sure to place it in a warm area.***<br />
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After the dough had risen, place it on a cutting board or a clean surface and divide it into 16 pieces. Divide the dough in halves to have even size portions. After dividing, take one of the dough and start pinching the opposite ends of the dough together, do a half turn and pinch the ends again. This will help smooth out the uneven sides and helps form it into a ball. You may leave it the way it is or knead the dough with the heel of your palm into a circular motion while cupping to control the dough, this will form the dough into a smooth and firm or tight ball.<br />
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Place the dough balls into a baking sheet lined up with parchment paper. This will help the bottom side of the dough from sticking and burning. You may use bread crumbs or corn meal to dredge the dough to have the traditional effect (I prefer to eliminate it completely because it is not necessary if the only purpose is to keep it from sticking on the baking tray and for less cleaning).<br />
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Put a plastic wrap gently over the dough then cover it with a kitchen towel to help the dough rise. Let it rise for 1 to 2 hours until it doubles its size. ***TIP: This is the most important part of the proofing process so make sure it rises and doubles its size, otherwise, your bread will not be as fluffy and airy. Check the dough after 1 hour, if it hasn't doubled its size, let it rise for another 30 minutes to an hour. Slow rise is very common during the cold season when there's not enough warm air and humidity in the room. Dough rises quickly and easily during the warm seasons, so factor in these types of conditions when making a bread.***<br />
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Once the dough has risen, preheat the oven at 375 degrees. ***TIP: Only remove the towel and plastic wrap once the oven had been preheated, otherwise this might deflate the dough depending on the temperature of the room.***<br />
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After the oven's temperature had reached to 375 degrees, place the baking sheet in the middle rack or center of then oven and bake it for 8 to 10 minutes. ***TIP: Depending on the quantity of the dough balls, if it was divided into 12 pieces or less then bake it for 10 to 12 minutes, if 16 pieces, then bake it for 8 to 10 minutes. Use a timer and set it at 8 minutes then keep watching till the bread starts to turn brown. It's better for the color to be light golden brown as this will continue baking even after removing from the oven.***<br />
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Place it on a cooling rack and wait for 5 minutes before serving. Serve it with your favor spread or eat it plainly and enjoy.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com5tag:blogger.com,1999:blog-1165106897024782049.post-72559335091204075172014-08-23T20:03:00.000-07:002014-08-23T20:03:20.297-07:00Cinnamon Roll Pull Apart Coffee Cake with Pecans<div class="separator" style="clear: both; text-align: center;">
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I think I'm just slightly obsessed with cinnamon rolls. Maybe it's the cinnamon sugar? Maybe it's the cream cheese frosting? Maybe it's the bread? Maybe it's an excuse to eat something sweet for breakfast? Either way, who can resist a cinnamon roll? I know I can't.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge6QDIjfhKwnApYTHj6DlVryx2YsgnQc_8l9KS78h-ssPoXpcBzlXBK_1xIJIqvGv2Fr4dKaGB_tTUHXJefjzBAeJSME4XWh12H9l0eS01qFhKNMScJyTtxrPgayAKoj0cG_BT94XRnE/s1600/DSC_0574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhge6QDIjfhKwnApYTHj6DlVryx2YsgnQc_8l9KS78h-ssPoXpcBzlXBK_1xIJIqvGv2Fr4dKaGB_tTUHXJefjzBAeJSME4XWh12H9l0eS01qFhKNMScJyTtxrPgayAKoj0cG_BT94XRnE/s1600/DSC_0574.JPG" height="424" width="640" /></a></div>
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In about two weeks, I'll be headed to San Diego and a part of me is looking forward to buying a Cinnabon cinnamon roll at the airport before the flight. Those oversized cinnamon rolls are so freaken' delicious! The smell alone is just so badass! Please...can I just have one now?<br />
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It's been years since I've made cinnamon rolls but I didn't want to make a cinnamon roll. I'll leave that up to Cinnabon. But I still had a craving for it, two weeks is way too long of a wait. I just had to have something cinnamon-y. Therefore, this Cinnamon Roll Pull Apart Coffee Cake with Pecans will do!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpOeR__TEAv681gk9y159qGPiGyFVB5UBr_hTEIyn1UFdaOtb7kSJ8NTu7Vdizc6ydoOfj9lzjqjf0ARK74Zl-gxguEA_DwfpyyIkaYPn4H43dx6rxzbVVbjsDOLmBHhI2HtIRVBO8Js/s1600/DSC_0597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMpOeR__TEAv681gk9y159qGPiGyFVB5UBr_hTEIyn1UFdaOtb7kSJ8NTu7Vdizc6ydoOfj9lzjqjf0ARK74Zl-gxguEA_DwfpyyIkaYPn4H43dx6rxzbVVbjsDOLmBHhI2HtIRVBO8Js/s1600/DSC_0597.JPG" height="424" width="640" /></a></div>
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If you are a fan of the innards of a cinnamon roll, this is for you. Innards is probably not the best word to describe something so delicious, but who cares. It's fluffy, sweet and reminds me of the center of cinnamon rolls. The pecans give it a little somethin' somethin' to cut through the sweetness and give a little crunch. Don't like pecans? Leave it out or substitute it. I'm not one to judge what you do in your kitchen. Either way, it will be delicious!<br />
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<div style="text-align: center;">
<b><u>Cinnamon and Lemon Pull-Apart Coffee Cake</u></b></div>
<div style="text-align: center;">
Original recipe by <a href="http://www.amazon.com/Baking-All-Occasions-Flo-Braker/dp/0811845478/ref=ntt_at_ep_dpi_3">Flo Braker</a></div>
<div style="text-align: center;">
Makes a 9″x 5″ pan<b> </b></div>
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<b>Ingredients</b><br />
<b><i>Sweet Yeast Dough</i></b><br />
About 2 3/4 cups (12 1/4 ounces) all-purpose flour<br />
1/4 cup (1 3/4 ounces) granulated sugar<br />
2 1/4 teaspoons (1 envelope) instant yeast<br />
1/2 teaspoon salt<br />
1/3 cup (2 1/2 fluid ounces) whole milk<br />
2 ounces unsalted butter<br />
1/4 cup (2 fluid ounces) water<br />
1 1/2 teaspoons pure vanilla extract<br />
2 large eggs, at room temperature<br />
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<b><i>Cinnamon Sugar Filling</i></b><br />
1/2 cup golden brown sugar<br />
1 tablespoon ground cinnamon<br />
1/4-1/2 cup chopped pecans<br />
<br />
2 ounces unsalted butter, melted to be spread over the dough<br />
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<b><i>Tangy Cream Cheese Icing</i></b><br />
3 ounces cream cheese, softened<br />
1/3 cup (1 1/4 ounces) powdered sugar<br />
1 tablespoon whole milk<br />
1 tablespoon fresh lemon juice<br />
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<b>Directions</b><br />
<b><i>Make the Sweet Yeast Dough</i></b><br />
Mix two cups (nine ounces) flour, the sugar, yeast, and salt in a medium bowl with a rubber spatula. Meanwhile, in a small saucepan or in the microwave, combine the milk and the butter and heat until the butter is melted. Remove from the heat, add the water, and let rest a minute until just warm (120 to 130°F [49 to 54°C]). Stir in the vanilla extract.<br />
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Pour the milk mixture over the flour-yeast mixture and, using a rubber spatula, mix until the dry ingredients are evenly moistened. Attach the bowl to the mixer, and fit the mixer with the paddle attachment. With the mixer on low speed, add the eggs, one at a time, mixing after each addition just until incorporated. Stop the mixer, add 1/2 cup (2 1/4 ounces) of the remaining flour, and resume mixing on low speed until the dough is smooth, 30 to 45 seconds. Add 2 more tablespoons flour and mix on medium speed until the dough is smooth, soft, and slightly sticky, about 45 seconds.<br />
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Lightly flour a work surface and knead the dough gently until smooth and no longer sticky, about one minute. Add an additional 1-2 tablespoons of flour only if the dough is too sticky to work with. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place (about 70°F [21°C]) for 45-60 minutes or until doubled in size. An indentation made with your finger should keep its shape.<br />
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Meanwhile, make the cinnamon sugar mixture by combining the brown sugar and cinnamon together in a bowl. Set aside.<br />
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Center a rack in the oven and preheat the oven to 350°F (175°C). Grease a 9″x5″ loaf pan.<br />
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Gently deflate the dough with your hand. Flour a work surface and roll the dough into a 20″ by 12″ rectangle. [I suggest using a ruler and getting this as accurate as possible, for a prettier loaf that will fit better in the pan. I also suggest making sure both sides are floured, so that the dough will be easy to lift up later.] Use a pastry brush to spread the melted butter evenly and liberally over the dough.<br />
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Use a pizza cutter to cut the dough crosswise in five strips, each about 12″ by 4″. With the dough sliced but still together, sprinkle the dough lengthwise with the cinnamon sugar mixture, followed by the pecans. Take each rectangle and top one over the other. Continue to top with rectangles, so you have a stack of five 12″ by 4″ rectangles, all buttered and topped with the cinnamon sugar.<br />
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Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4″ by 2″.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. It might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place (70 °F [21°C]) until puffy and almost doubled in size, 30 to 50 minutes. When you gently press the dough with your finger, the indentation should stay.<br />
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Bake the loaf until the top is golden brown, 30 to 35 minutes.<br />
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Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth.<br />
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The recipe recommends you tilt and rotate the pan while tapping on a table to release the loaf. I just carefully ran a knife around it. Flip the loaf over onto a cooling rack, then flip onto another rack so that it’s right side up. Spread the top of the warm cake with the cream cheese icing, using a pastry brush to fill in all the cracks.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com5tag:blogger.com,1999:blog-1165106897024782049.post-32016161059962484132014-08-17T14:04:00.000-07:002014-08-17T14:26:55.354-07:00Guacamole<div class="separator" style="clear: both; text-align: center;">
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Guacamole and tortilla chips...soooo freaken good! It's weird, avocado on it's own I have issues with, but guacamole is a whole different animal I can eat all day. Give me guac and tortilla chips and it's crack to me.<br />
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It may be the only green "condiment" I would gladly gobble up. Remember when they used to make colored ketchup in green and blue? That was disgusting. Why? Probably because it was just an unnatural color of green or blue. Guacamole on the other hand is the most delicious green color you may ever see in a dip.<br />
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Creamy, chunky, spicy from the chiles, burst of red color from the tomatoes, freshness from the cilantro and a slight tang from the lime juice...oh lawdyyy...don't leave me in a room with guac and chips. So easy to make and so delicious!<br />
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<div style="text-align: center;">
<b><u>Guacamole</u></b></div>
<div style="text-align: center;">
Recipe by Me</div>
<div style="text-align: center;">
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<div style="text-align: left;">
<b><i>Ingredients</i></b></div>
<div style="text-align: left;">
2 ripe Hass Avocados</div>
<div style="text-align: left;">
1 lime, juiced</div>
<div style="text-align: left;">
1 garlic clove, minced</div>
<div style="text-align: left;">
1 jalapeno, seeded, deveined and finely diced</div>
<div style="text-align: left;">
1/4 white onion, finely diced</div>
<div style="text-align: left;">
1/4 cup cilantro, chopped<br />
1/2 roma tomato, diced</div>
<div style="text-align: left;">
1/2 tsp kosher salt</div>
<div style="text-align: left;">
1/4 tsp black pepper</div>
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<b><i>Directions</i></b><br />
With a fork, mash together the avocados, lime juice, garlic, jalapeno, salt and pepper until smooth yet still chunky. Add in the onion, cilantro and tomato and mix until combined. Chill for about 1 hour so the flavors can mingle.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com4tag:blogger.com,1999:blog-1165106897024782049.post-62622475082889497832014-08-03T19:46:00.001-07:002014-08-03T19:46:38.454-07:00"The Hundred-Foot Journey"<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1d7MIy6mW5mZYOPQ4W5T3L9Kr5u4dpGVgJoBIc6QyWRlANR6a2RdVQU5NrTT5W9wZxEyzderkec1eTb7_MFmQbytakPV7tH89Zr_n0AGoPJ8PmLjETKbs7KWP2cBLTgu5FBzwJkBp5E/s1600/hundred-foot-journey-poster-405x600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF1d7MIy6mW5mZYOPQ4W5T3L9Kr5u4dpGVgJoBIc6QyWRlANR6a2RdVQU5NrTT5W9wZxEyzderkec1eTb7_MFmQbytakPV7tH89Zr_n0AGoPJ8PmLjETKbs7KWP2cBLTgu5FBzwJkBp5E/s1600/hundred-foot-journey-poster-405x600.jpg" height="640" width="432" /></a></div>
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This past Wednesday, I had the pleasure of attending a screening of "The Hundred-Foot Journey" with friends, before it is released on August 8th. It all started when I was contacted by the Publicity and Promotions Coordinator for Disney in Seattle asking if I would like to attend. Of course my answer was 'Yes!' This was the first time being on the VIP list for an event and let me tell you, it felt AMAZING. Having my name on reserved seats at a movie theater...when does that happen? For all I cared, that could've been the Oscars.<br />
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This movie was heartwarming, funny and reminded me why I love food so much. The basic premise was a family from India moves to France, establishes a restaurant and competition ensues with the restaurant next door. For me, this movie was about never being afraid to venture out, despite the obstacles that are present. New journeys will always contain times of triumphs and failures but at the end of the day, true success will occur when you are not only happy about the success you have achieved, but how you've achieved your success and who you've become along the process. You'll never be truly happy unless those factors come together and form you into the person that you are today. This is true to my life right now. Oh man, now I'm getting teary eyed. Ha!<br />
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I did not read the novel so I don't know how accurate it is the the story, but I really liked this movie. One of my friends that went read reviews before we watched it and thought he wasn't going to like it. Turned out, he liked it! If that isn't a good sign, I don't know what is.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com1tag:blogger.com,1999:blog-1165106897024782049.post-21335848274693224012014-07-27T18:37:00.000-07:002014-07-27T18:37:47.478-07:00Lengua de Gato (Butter Cookies)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa3t3R8mEBNTE-V5WRg2QS3mwvbR6RXvUUQr8LP9WE90XT5PpLQBWigNYMF0yl558jDsG_1x5WTgo4h3zveC6Og4rU8MeF7qZS2FJgyax6Pw8t0c1SnEq0mnBQYxo3Pc3GvOZbZ8hNQM/s1600/DSC_0572.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa3t3R8mEBNTE-V5WRg2QS3mwvbR6RXvUUQr8LP9WE90XT5PpLQBWigNYMF0yl558jDsG_1x5WTgo4h3zveC6Og4rU8MeF7qZS2FJgyax6Pw8t0c1SnEq0mnBQYxo3Pc3GvOZbZ8hNQM/s1600/DSC_0572.JPG" height="424" width="640" /></a></div>
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Oh you know, I'm still on that Filipino dessert phase. Next up is Lengua de Gato! *Cue the streamers* Remember how I had my graduation/23rd birthday party weeks ago? Well, it's not a filipino party unless there's Leche Flan. Thus, after buckets of eggs yolks, you can only imagine the amount of egg whites there was. So, what the heck did I make out of those egg whites? These cookies. Move over angel food cake, ain't nobody got time for that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivi4YJDufmhn4hxbwAqVGIzwBZHrLHDDam1nE4jBSAQNpjrbTg5WlcwxRScXzjuTGMOgmKVhj3GCYSsNasWtDvpc0UAzRiJW-5WQsuGcHC03EoEL8HSsJJgYyghccW-y23wLS0sCvQlPs/s1600/DSC_0578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivi4YJDufmhn4hxbwAqVGIzwBZHrLHDDam1nE4jBSAQNpjrbTg5WlcwxRScXzjuTGMOgmKVhj3GCYSsNasWtDvpc0UAzRiJW-5WQsuGcHC03EoEL8HSsJJgYyghccW-y23wLS0sCvQlPs/s1600/DSC_0578.JPG" height="640" width="424" /></a></div>
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These cookies are childhood to me. Not in the sense my family would be pumping these out the oven but in the sense that whenever my grandparents would go back to the homeland, they would always bring these cookies in a clear, cylindrical container with a screw top. These cookies would be perfectly displayed within and I would just eat them endlessly.<br />
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They are flat, crunchy and sweet cookies with a hint of vanilla. These become addicting so be careful. One becomes two, which becomes three, and well, you get the idea.<br />
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Look, look, look! Don't you just want to grab it and eat like a bajillion?? I know I do!<br />
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<div style="text-align: center;">
<b><u>Lengua de Gato</u></b></div>
<div style="text-align: center;">
<a href="http://panlasangpinoy.com/2010/12/11/lengua-de-gato/">Recipe</a> by Panlasang Pinoy</div>
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<b><i>Ingredients</i></b><br />
1 cup all-purpose flour, sifted<br />
1/2 cup superfine white sugar
Whites from 2 eggs<br />
1/4 teaspoon salt<br />
1/2 cup butter, softened<br />
1/2 teaspoon vanilla extract<br />
<br />
<b><i>Directions</i></b><br />
Preheat oven to 375 degrees Fahrenheit.<br />
<br />
Cream the butter using an electric mixer then gradually add the sugar. Continue mixing for another 2 minutes. Stir-in the egg whites gradually and mix for about 3 to 4 minutes more. Add salt and vanilla extract. Gradually stir-in the flour. Continue to mix for about 2 to 3 minutes more or until the mixture is well incorporated.<br />
<br />
Get a piping bag and install a round tip. Place the mixture in the piping bag. On a baking tray lined with wax or parchment paper, begin piping the mixture. Each piece should be about 2.5 to 3 inches in length. Bake for 9 to 10 minutes. Remove from the oven and place in a cookie rack until the temperature cools down.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com18tag:blogger.com,1999:blog-1165106897024782049.post-65986494777286111362014-07-20T15:51:00.002-07:002014-07-20T15:51:33.618-07:00Palitaw<div class="separator" style="clear: both; text-align: center;">
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Two weeks ago I had my graduation and 23rd birthday party!! After many recipes that were tested to go on the dessert portion of the buffet table, this recipe made the cut. It's called Palitaw. I know what you're thinking, "Finally!! A Filipino dessert!!" and yes, you are right!<br />
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So what is Palitaw? Well, it's a rice cake that is cooked by boiling, drained and dipped into grated coconut that you can find in the freezer section of most asian grocery stores. From there, you dip the coconut covered rice cakes in a sesame seed and white sugar mixture. Some people dip the rice cakes immediately and place them on the party platter but for my party, we served the sesame seed and sugar mixture on the side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ5x7NhhpIO-atAmTC8LzLoYOXGF0AKlM1F7KV6VaQqNZB4IGpL5bkOYWIcyluJDNKxVvPszKu8630tZXocHnJ01cvzrrA88kFm2zfEYmQki3ZHoLmtdexjXfSnJrZuPOSP9QNbLoTMY/s1600/DSC_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQ5x7NhhpIO-atAmTC8LzLoYOXGF0AKlM1F7KV6VaQqNZB4IGpL5bkOYWIcyluJDNKxVvPszKu8630tZXocHnJ01cvzrrA88kFm2zfEYmQki3ZHoLmtdexjXfSnJrZuPOSP9QNbLoTMY/s1600/DSC_0561.JPG" height="424" width="640" /></a></div>
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Palitaw is chewy and soft, has great texture from the coconut and is given a slightly nutty and sweet flavor from the sugar mixture. These are one of my favorite filipino desserts and can become very addicting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXJOaKG6kQ2hE3-ZVgTx9AQy6BO3n86AJT3SI6jecOk8zDKARJwEM9IVsSGa_4yFhOXlHrvG-bAx5kNjcyCrIcFAsB4596C92fLAOZVodWXmcSiVbjz7IpBnULziRKXusxJkqfU_OZKk/s1600/DSC_0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXJOaKG6kQ2hE3-ZVgTx9AQy6BO3n86AJT3SI6jecOk8zDKARJwEM9IVsSGa_4yFhOXlHrvG-bAx5kNjcyCrIcFAsB4596C92fLAOZVodWXmcSiVbjz7IpBnULziRKXusxJkqfU_OZKk/s1600/DSC_0568.JPG" height="424" width="640" /></a></div>
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<b><u>Palitaw</u></b></div>
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<a href="http://panlasangpinoy.com/2010/01/24/flat-rice-cake-palitaw-recipe/">Recipe</a> by Panlasang Pinoy</div>
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<b><i>Ingredients</i></b><br />
2 cups glutinous rice flour<br />
1 cup water<br />
½ cup granulated sugar<br />
½ cup sesame seeds, roasted<br />
1 cup grated coconut<br />
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<b><i>Directions</i></b><br />
Combine glutinous rice flour with water and mix until a dough is formed. If the dough is still dry, add more water. Scoop about 2 tablespoons of dough then mold it into a ball-shaped figure. Flatten the ball-shaped dough using the palm of your hands.<br />
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Boil water in a cooking pot then put-in the flattened dough. When the flattened dough starts to float, remove them from the pot and set it aside allowing water to drip. Combine sugar and roasted sesame seeds then mix well. Dunk the rice cake in grated coconut and arrange on platter. Serve with a bowl of the sugar-sesame seed mixture to dip in on the side.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com1tag:blogger.com,1999:blog-1165106897024782049.post-7252879811922175702014-06-28T10:07:00.000-07:002014-06-28T10:07:04.235-07:00Raspberry Crumble Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXe4iLqBRafz5_snLN9c4_eC7NsxjoodkJRAfI2lIOGbl1s1O-aq9orK1jgB6P61sOrBuns1j1hj0V-bJkPhfnT34Iy6OkLD5ReEuQ32XAXlDOQqN6gimt5giqs97n7JeHUNpWkRM4dk/s1600/DSC_0593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXe4iLqBRafz5_snLN9c4_eC7NsxjoodkJRAfI2lIOGbl1s1O-aq9orK1jgB6P61sOrBuns1j1hj0V-bJkPhfnT34Iy6OkLD5ReEuQ32XAXlDOQqN6gimt5giqs97n7JeHUNpWkRM4dk/s1600/DSC_0593.JPG" height="424" width="640" /></a></div>
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Well, well, well, it looks like I'M BACK! After five years of homework, studying, projects, essays, labs, quizzes, midterms and finals, I am officially a graduate of the University of Washington with a double degree in Biochemistry & Chemistry and a minor in Diversity. It has been a long road full of triumphs and failures, but I did it! Now the question is, what's next?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g_OkVlbt-u4AJKkfxWUTCUQW51oKrFenEU4r4bUW5He4G_SgcyTOkC_2fAzbA4noTBmpOcrz40of2GDPv69OKj_TDtjkBVby5BTwtTZAQ3riwAAe_7sBDCFZMxZ3LmqmJjBmM-89_4E/s1600/DSC_0560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5g_OkVlbt-u4AJKkfxWUTCUQW51oKrFenEU4r4bUW5He4G_SgcyTOkC_2fAzbA4noTBmpOcrz40of2GDPv69OKj_TDtjkBVby5BTwtTZAQ3riwAAe_7sBDCFZMxZ3LmqmJjBmM-89_4E/s1600/DSC_0560.JPG" height="422" width="640" /></a><br />
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When I started my journey at UW-Seattle, I didn't know exactly what I wanted to do with my life. I jumped from different ideas, from pharmacy, to business, to just wanting to drop out and go to culinary school. People always say, "Do what you love", even my friends say that. But growing up, when you have to work for everything you've ever owned, where nothing is handed on a silver platter, where every time that tuition statement comes out, you hate to tell your parents about how much tuition was raised, doing what you love didn't really seem like an option. If I wanted to live out my dream whether that be a bakery, cafe or some show on the Food Network or Cooking Channel, I needed a backup plan and that was my two degrees.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGE6VWltG0VSZwK9EzexNBoTaSnAPwh5M-lHCUrw9LM7axMCgF3haQA68590_8vVOQW35ZbKNWc26XJf_tMY7A0PVRsVuG4Dx-1pn4P7wwjQALEgfNZzweWQRybVkW8KsAKDj1KI4Jt4/s1600/DSC_0580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGE6VWltG0VSZwK9EzexNBoTaSnAPwh5M-lHCUrw9LM7axMCgF3haQA68590_8vVOQW35ZbKNWc26XJf_tMY7A0PVRsVuG4Dx-1pn4P7wwjQALEgfNZzweWQRybVkW8KsAKDj1KI4Jt4/s1600/DSC_0580.JPG" height="640" width="422" /></a></div>
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After all is said and done, I still don't know what I want to do with my life. What I do know is that I'm going to take a year off of school, apply to pharmacy schools in the fall and look for jobs in the meantime. If I find a job god enough, maybe pharmacy school isn't necessary. But, that's what this next year is all about, figuring out my next step in life.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEhrOpICPY5RE4yq8Bhw0JE64yJ7CADpMWiYuVTDaxp2fI-GabfCACDCD8LFfNBQBcJ0z85naRH4t24IzW21jajM_so6j8Unanj9V21rE3Koq2wzg4JfcuoworuyFTb6QZWXOICSwVAk/s1600/DSC_0561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEhrOpICPY5RE4yq8Bhw0JE64yJ7CADpMWiYuVTDaxp2fI-GabfCACDCD8LFfNBQBcJ0z85naRH4t24IzW21jajM_so6j8Unanj9V21rE3Koq2wzg4JfcuoworuyFTb6QZWXOICSwVAk/s1600/DSC_0561.JPG" height="640" width="424" /></a></div>
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Until then, there is one last thing to do before I figure out my life, and that is my joint graduation and 23rd birthday party! Can I just say, I haven't had a party like this since grade school so this is kind of a big deal. This past week, I've been testing out recipes on what desserts I need to make and this was one recipe I tried out. These raspberry crumble bars were fantastic. My only criticism would be to bake the bottom layer for about 20 min or until lightly golden brown before adding the raspberry preserves. I found the bottom layer to be a bit soft and failed to hold together if that's not done. Other than that, this may be an option for the party!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRgpgUqBO3lE0Gr2LERboXY_ajQGTYnfXuOHOXVRjDPTN_r75NLlu2XmctfADQwMZWadlk-oEI4v-DL4P4uIe-clPgTSj_9wAge_CFftqUYEdYppWTeg4jrkZJy574P1NdC_yrEGBJX0/s1600/DSC_0575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrRgpgUqBO3lE0Gr2LERboXY_ajQGTYnfXuOHOXVRjDPTN_r75NLlu2XmctfADQwMZWadlk-oEI4v-DL4P4uIe-clPgTSj_9wAge_CFftqUYEdYppWTeg4jrkZJy574P1NdC_yrEGBJX0/s1600/DSC_0575.JPG" height="424" width="640" /></a></div>
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<b>Raspberry Crumble Bars</b></div>
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<a href="http://www.foodnetwork.com/recipes/anne-thornton/raspberry-crumble-bars-recipe.html">Recipe</a> by Anne Thornton</div>
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<b><i>Ingredients</i></b><br />
2 sticks butter, softened, plus more for the pan<br />
2 1/4 cups all-purpose flour<br />
1/2 cup granulated sugar<br />
1/2 cup light brown sugar<br />
1 cup rolled oats<br />
1/4 teaspoon fine sea salt<br />
1 egg, beaten<br />
1 cup Raspberry Preserves, recipe follows<br />
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<b>Raspberry Preserves</b><br />
1 quart raspberries<br />
1 tablespoon lemon juice<br />
1 3/4 cup sugar<br />
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<b><i>Directions</i></b><br />
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan.<br />
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Add the flour, both sugars, oats and salt to a bowl in your stand mixer. Add in the butter and egg and beat at low speed. Stop the machine and scrape the bowl down a couple of times. Keep processing until the mixture resembles coarse crumbs. Keep 2 cups crumb mixture aside.<br />
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Press the remaining crumb mixture on the bottom the prepared pan. Spread the Raspberry Preserves over top, leaving 1/2-inch border. Crumble the rest of the oat mixture over the preserves.<br />
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Bake until lightly browned, 40 to 50 minutes. Cool completely before cutting into bars.<br />
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<b>Raspberry Preserves:</b><br />
Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.<br />
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Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com6tag:blogger.com,1999:blog-1165106897024782049.post-76399131453598264472014-05-11T18:42:00.002-07:002014-05-11T18:46:48.085-07:00Ariadne Pure: Raw Honey with Hazelnuts Review<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5DQkfIcShVIILMNuSeM7DvxySwLeBL_b1TX5wligxQ8TrPuQSLRKyLJ2RHLHkYTg-5MSiN_towB8j0VNGao2tmem2X5CibCkI2hgwDjnenHOlG9GVpiE24h5vdCZkVSnHr7V5jQltus/s1600/DSC_0479.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5DQkfIcShVIILMNuSeM7DvxySwLeBL_b1TX5wligxQ8TrPuQSLRKyLJ2RHLHkYTg-5MSiN_towB8j0VNGao2tmem2X5CibCkI2hgwDjnenHOlG9GVpiE24h5vdCZkVSnHr7V5jQltus/s1600/DSC_0479.JPG" height="424" width="640" /></a></div>
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About a month ago, I was contacted by Tasos of Ariadne Pure asking me to review one of their newer products, a raw honey with hazelnuts spread. A quick look at their website <a href="http://www.ariadnepure.com/">www.ariadnepure.com</a> allowed me to learn a little more about Ariadne Pure. Ariadne Pure specializes in Greek centered products whether it be Extra Virgin Olive oil, wines or organic raw honeys. So, when asked if I would be willing to review their raw honey with hazelnuts, I happily obliged. Not to mention, it's also organic.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEN8My4C4EemSykho_Thv1vNo1SXJPMILsmkVi1zlp0fTNDBXj71er47zSdpTjAl40tD09mer0OB7sY6chXkG2Qtin24p5FncWlsHVmoVLSJkmdOoniO_w3KmTZFjrvYBfK7WyhGdtVI/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXEN8My4C4EemSykho_Thv1vNo1SXJPMILsmkVi1zlp0fTNDBXj71er47zSdpTjAl40tD09mer0OB7sY6chXkG2Qtin24p5FncWlsHVmoVLSJkmdOoniO_w3KmTZFjrvYBfK7WyhGdtVI/s1600/DSC_0481.JPG" height="424" width="640" /></a></div>
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First of all, when I opened the package and pulled out the jar, I was impressed with just how it looked. It was simple, yet elegant at the same time. There's just something about putting a simple piece of decorative paper with twine, a long with a label, that just makes things look as if they took the time and effort just to make sure everything looks as good as their product tastes. Simply, it just shows that they believe in their product completely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ba7wLQh-Cufe0qnYMmrgLwaqSaV3kpXwLWwonmlt6l_b1cfVIs6IErwTMkPVIlj-_bArzF99UICF16eV-OkGD6NVhLJBSQuq_cJ5va0AqNvlqscjYBONHla8v9vzEo8_Iepy3n1daE/s1600/DSC_0494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji6ba7wLQh-Cufe0qnYMmrgLwaqSaV3kpXwLWwonmlt6l_b1cfVIs6IErwTMkPVIlj-_bArzF99UICF16eV-OkGD6NVhLJBSQuq_cJ5va0AqNvlqscjYBONHla8v9vzEo8_Iepy3n1daE/s1600/DSC_0494.JPG" height="424" width="640" /></a></div>
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Now for the taste. Before I even opened the jar, I had preconceived notions of what it was going to taste like. Think Nutella without the chocolate, and replace that with the floral sweetness of honey. I also thought it would be chunky from the hazelnuts, giving it a crunchy textural aspect.<br />
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What did it actually taste like? It was sweet with those hints of floral notes from the honey and the flavor of the hazelnuts came right through. However, unlike what I thought about the texture before, this raw honey with hazelnut spread was completely smooth which surprised me. It was legitimately like Nutella, without the chocolate, and really allowed the honey to shine with hints of hazelnut flavor. Cool right? But, be careful with this product, a little goes a long way. Remember, this is honey! It would be a no-no to take a spoon and eat it straight out of the jar like Nutella. But hey, who am I to judge?<br />
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I would love to try this product on biscuits, bake it into corn muffins, or make cakes out of it! Given that the texture is smooth, this can be used directly in recipes that call for honey. This honey will give added flavor from the hazelnuts, which will add more dimension to recipes. Not into hazelnuts? Well, head on over to <a href="http://www.ariadnepure.com/">www.ariadnepure.com</a> and check out their other honey spreads with almonds, peanuts and so much more!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxnB4_hUuWFns0GsYxnYK5S_01kscfgq_LqQrGmd7CGrOttu84Vm_3VJSn_DtRpf-8M_NqKyt8V35xnEdS1WjNcML5GRdqM30xMfdTUg4qK7QzhGyqJh8UyIJrKAKbEdL7aa9PHK6e5A/s1600/DSC_0502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMxnB4_hUuWFns0GsYxnYK5S_01kscfgq_LqQrGmd7CGrOttu84Vm_3VJSn_DtRpf-8M_NqKyt8V35xnEdS1WjNcML5GRdqM30xMfdTUg4qK7QzhGyqJh8UyIJrKAKbEdL7aa9PHK6e5A/s1600/DSC_0502.JPG" height="640" width="425" /></a></div>
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I want to thank Ariadne Pure for allowing me to review their product. This is the thing I love about being a food blogger. It has allowed me to venture out and try products that I wouldn't normally go out and try, because I don't have knowledge of every single company out there. Before being contacted by Ariadne Pure, I had no clue it existed! Now that I know about them, so can you all!! So, get out there and try their product and let me and them know what you think of their stuff!<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com2tag:blogger.com,1999:blog-1165106897024782049.post-11252746334531312382014-04-05T10:28:00.000-07:002014-04-05T10:28:56.331-07:00Sinangag (Filipino Garlic Fried Rice)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaV3MmYqs57eR4479R7x7bnWMkxK8YoCuW3mzGkopxWSgSBYQD37o1yeTBr1bDBhwOzhghEgy-vBA2Wg53eKA9ZlRfVaPJEJDXjfArUJQg5mSZfJKHBFADf5QndaK0vIZw0IlASt4Gg4/s1600/DSC_0452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaV3MmYqs57eR4479R7x7bnWMkxK8YoCuW3mzGkopxWSgSBYQD37o1yeTBr1bDBhwOzhghEgy-vBA2Wg53eKA9ZlRfVaPJEJDXjfArUJQg5mSZfJKHBFADf5QndaK0vIZw0IlASt4Gg4/s1600/DSC_0452.JPG" height="424" width="640" /></a></div>
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Sinangag or how I like to say it, Sina-na-na-nag. Growing up in a Filipino household, it was rare to have a "Diner-type" U.S. breakfast. You know, the kind with eggs, bacon, hash browns and pancakes? That kind of a meal was a special occasion kind of thing. Most of the time we had this, Sinangag or garlic fried rice. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CWZ8ngk7Ptr2FngDKNinzoCAzDo8xGG7UfZuVELuaihTHHogQjEeDmU7JrCBSkxmg612yWu2FUvSUKW1FbtXTM026mrMdK0hcEFIys9W3Nu6lDHVO4QNRGrHLbOqFZb3R9_CkR7RAlg/s1600/DSC_0476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3CWZ8ngk7Ptr2FngDKNinzoCAzDo8xGG7UfZuVELuaihTHHogQjEeDmU7JrCBSkxmg612yWu2FUvSUKW1FbtXTM026mrMdK0hcEFIys9W3Nu6lDHVO4QNRGrHLbOqFZb3R9_CkR7RAlg/s1600/DSC_0476.JPG" height="640" width="424" /></a></div>
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You see, Sinangag is the main component of the typical Filipino breakfast. Spam and Sinangag. Longaniza sausage and Sinangag. Daing (Milk Fish) and Sinangag. Toyo (dried fish) and Sinangag. If it's breakfast, you best believe Sinangag is going to make an appearance.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL3NVe_f-jrPxBh0pmC1zKHYrzn8rKEQDao8zmzkgLeQFYEQ5jT_N1YYQiI9N6J1H8YV6xbiyCGmO1to1pH2nARS9yrxFTehCvz-d741WctOmu8JkxT5UGB-f5F0ompYFH3OEuwULAa0/s1600/DSC_0463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmL3NVe_f-jrPxBh0pmC1zKHYrzn8rKEQDao8zmzkgLeQFYEQ5jT_N1YYQiI9N6J1H8YV6xbiyCGmO1to1pH2nARS9yrxFTehCvz-d741WctOmu8JkxT5UGB-f5F0ompYFH3OEuwULAa0/s1600/DSC_0463.JPG" height="424" width="640" /></a></div>
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When you make Sinangag just right, you can eat it all by itself. Sometimes I get seconds of just rice. No joke. There's something about the garlic rice that's delicious and with just the right amount of salt, it makes it so good! So, take a stab at the filipino breakfast and start with this simple Sinangag!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNluq_HynlsZEv4fQj6SpTilhPr8SLYq70Wav3PbCDIxESTwLZKDdfaZEQTuCEp9SqviwfjZOYIB5PuyZAO3J3ha1FtlsX1oZTnNyUc_4-G4xI3-2ZepfPwpA0nLjk4HEp2BDidV2KEs/s1600/DSC_0481.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCNluq_HynlsZEv4fQj6SpTilhPr8SLYq70Wav3PbCDIxESTwLZKDdfaZEQTuCEp9SqviwfjZOYIB5PuyZAO3J3ha1FtlsX1oZTnNyUc_4-G4xI3-2ZepfPwpA0nLjk4HEp2BDidV2KEs/s1600/DSC_0481.JPG" height="424" width="640" /></a></div>
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<u><b>Sinangag (Filipino Garlic Fried Rice)</b></u></div>
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Recipe by Me</div>
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<b><i>Ingredients</i></b></div>
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3 tbsp olive oil</div>
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2-3 garlic cloves, minced</div>
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1 egg</div>
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1 1/2 cups long grain white rice, cooked</div>
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1/4 tsp salt</div>
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<b><i>Directions</i></b></div>
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In a wok or medium sized skillet, add the oil and heat it on the stove on medium high heat. Once hot, add in the garlic and cook for about 30 seconds. Don't brown the garlic! Crack in the egg and puncture the egg yolk. Allow it to cook for about 1 minute before disturbing. Once somewhat cooked, begin to break up the egg and mix with the oil and minced garlic. Once the egg is fully cooked, add in the rice and mix to even disperse the egg, garlic and oil. Season with salt and cook for another 3-5 minutes until any residual moisture from the rice has evaporated.</div>
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-Aaron John</div>
Aaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com6tag:blogger.com,1999:blog-1165106897024782049.post-80966639762345440092014-03-29T12:32:00.003-07:002014-03-29T12:33:09.807-07:00Earl Grey Shortbread Cookies<div class="separator" style="clear: both; text-align: left;">
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After receiving loose leaf teas from "The Tea Company", the search was on for what to do with them. A post on instagram got my friend J to suggest I make Tea Cookies. Honestly, I've never heard of them before. I mean, Tea Cookies...with actual tea leaves in them. Really?</div>
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A bunch of questions ran through my head and the primary question was "Can you eat tea leaves?" I mean, it's not like I think tea is poisonous, we can drink it after all. But, can we digest them? You know how you can use bay leaves in things like beef stew and such, well, you don't eat the bay leaf now do ya'. Well, "Can you eat tea leaves?"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kBl59IAMQXliPIKzogOv283miW3bXp268eX_9WTxaTEo1qp7Jc5jt8T3ZfcA08LzmH9F5yT-vRbxAQC215kXYH15WhNulvyHaHyvFzDfvI-C5D75RQAxcUtmp7y0RQyJ033bBjhX-64/s1600/DSC_0442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kBl59IAMQXliPIKzogOv283miW3bXp268eX_9WTxaTEo1qp7Jc5jt8T3ZfcA08LzmH9F5yT-vRbxAQC215kXYH15WhNulvyHaHyvFzDfvI-C5D75RQAxcUtmp7y0RQyJ033bBjhX-64/s1600/DSC_0442.JPG" height="424" width="640" /></a></div>
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But, if a recipe says to put Earl Grey Tea leaves into the cookie, I assume tea is edible. If not, Claire Robinson would be arrested. But look, I'm still alive! </div>
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I used "The Tea Company" Earl Grey Creme which gave the cookies a slight anise flavor. This recipe used powdered sugar which gave the cookies this crackly outer cookie which was unique. So, who knew you can eat tea leaves? I sure didn't.</div>
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<b><u>AJ's Secrets</u></b></div>
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-Instead of pulsing the flour, salt and tea together, I pulsed the tea in the food processor first before I added the flour and salt. This just ensured there weren't too many large pieces of tea leaves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp7wOtNuTuhtVvwZbfWXtP99rdMLxyDEs1C-Y6XO0b3ykXOUBogckGZ-4I6n-WqaC3c4xRO4Gffos5JSmY3SYDu2DL30N6JL2skS2niRCMVBWcQK3dRB5qnXxeRxRlOqyy6aMi3MV8WU/s1600/DSC_0403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAp7wOtNuTuhtVvwZbfWXtP99rdMLxyDEs1C-Y6XO0b3ykXOUBogckGZ-4I6n-WqaC3c4xRO4Gffos5JSmY3SYDu2DL30N6JL2skS2niRCMVBWcQK3dRB5qnXxeRxRlOqyy6aMi3MV8WU/s1600/DSC_0403.JPG" height="424" width="640" /></a></div>
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<b><u>Earl Grey Shortbread Cookies</u></b></div>
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<a href="http://www.foodnetwork.com/recipes/claire-robinson/earl-grey-shortbread-cookies-recipe.html">Recipe</a> by Claire Robinson</div>
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<b><i>Ingredients</i></b><br />
2 cups all-purpose flour<br />
2 tablespoons loose Earl Grey tea leaves<br />
1/2 teaspoon salt<br />
3/4 cup confectioners' sugar<br />
1 teaspoon pure vanilla extract<br />
1 cup (2 sticks) butter, room temperature<br />
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<b><i>Directions</i></b><br />
In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.<br />
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Preheat oven to 375 degrees F.<br />
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Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com85tag:blogger.com,1999:blog-1165106897024782049.post-31412384431134259632014-03-22T10:32:00.000-07:002014-03-23T10:56:12.794-07:00The Tea Company<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvCUitJZX8mVET6ZAPMF71jUH7-duoyXWV3u8PofgQS-KBuImtq868Lt8rtd80csKjhFgHZdepj_IIz0bwYQ8SjDzO5WQ0VSG_S9s2avHg8n3csTGjId559EvWNDlYutPgNqH6KxZffY/s1600/DSC_0382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvCUitJZX8mVET6ZAPMF71jUH7-duoyXWV3u8PofgQS-KBuImtq868Lt8rtd80csKjhFgHZdepj_IIz0bwYQ8SjDzO5WQ0VSG_S9s2avHg8n3csTGjId559EvWNDlYutPgNqH6KxZffY/s1600/DSC_0382.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://theteacompany.com/">https://theteacompany.com/</a></td></tr>
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A couple of weeks ago, I received an email from Ben of "The Tea Company" asking if I would review some of their loose leaf teas. Of course, I happily accepted. You see, as a college student, you would think I'm a huge coffee drinker, but nope...I prefer tea. For me, it has a much cleaner taste, less bitter and well, I just prefer it. The only time I will drink coffee is if it's heavily sweetened. Tea is just the healthier route for me.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcIaIgKM-uUiL2GXAGQcM52ubww3ezRVNWOVeT2fVHZ4sNaDpmJ_KK1nKOgAoIfS19ZS1bQ8y08idY5z6I2qOsgYr2x4ed6gJE_xCModA15WzdKxsqI8jDgbh10LZWeshLXdrWDVW0Go/s1600/DSC_0390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcIaIgKM-uUiL2GXAGQcM52ubww3ezRVNWOVeT2fVHZ4sNaDpmJ_KK1nKOgAoIfS19ZS1bQ8y08idY5z6I2qOsgYr2x4ed6gJE_xCModA15WzdKxsqI8jDgbh10LZWeshLXdrWDVW0Go/s1600/DSC_0390.JPG" height="424" width="640" /></a></div>
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When the package came, I was excited about the teas I received. There were three, Moroccan Mint, Earl Grey Creme and Hibiscus Madness. I was most excited to try the Hibiscus Madness not only because I know about the fantastic color it has, but also because of how I loved the "Hibiscus Nectar" drink at one of Seattle's Food Trucks, Maximus/Minimus. So...let the review begin!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAH9GUqkZxE7nCyJYZYv7yNHPb-tloRRLMvqBa9MzC_sPFZApnyAFF0C-MQu20YP590t14STBAY47U42Goa5VWRwGFLL6CcbjlnCz08fXqRw3NDRr47tlcxO7c-XEuFDtIreJZ92Ob7ac/s1600/DSC_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAH9GUqkZxE7nCyJYZYv7yNHPb-tloRRLMvqBa9MzC_sPFZApnyAFF0C-MQu20YP590t14STBAY47U42Goa5VWRwGFLL6CcbjlnCz08fXqRw3NDRr47tlcxO7c-XEuFDtIreJZ92Ob7ac/s1600/DSC_0377.JPG" height="640" width="424" /></a></div>
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First up, Moroccan Mint. Upon opening the package, it had the aroma of spearmint gum. One of my favorites. After steeping according to the instructions on the package, it had a light green hue to it and the mint aroma mellowed out while still maintaining that distinguishable "mint" smell. It had a nice clean and fresh flavor leaving your mouth feel as if you just went to the dentist. Ben suggested steeping this in cream and using it in chocolate truffles. Mint-tea chocolate truffles? Yes please!<br />
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Next up was Earl Grey Creme. When I opened up this package, it had an aroma I smelled before but I couldn't pinpoint it. After sitting for 30 minutes drinking and thinking about this tea, it hit me. It had a deep flavor with hints of anise notes to it. It reminded me of biscotti I used to buy at the grocery store. Dipping those biscotti into this tea would be a double whammy of anise-y flavor. My friend J suggested I make Tea Shortbread Cookies with this, and that post will come soon.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygd5mLzxsu9gOwGKjrGZUdA8BHUWMlbmdAoZep3aY0teWLZIo-l1Qcyp6uiM0BxAjklJkBIuRvezx3B8Shr-DlrYFe48mBoec-Ny-wIVWyl7kSbywdoVp_8z4GTlQiKKjgEX0ZQFAqqA/s1600/DSC_0395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiygd5mLzxsu9gOwGKjrGZUdA8BHUWMlbmdAoZep3aY0teWLZIo-l1Qcyp6uiM0BxAjklJkBIuRvezx3B8Shr-DlrYFe48mBoec-Ny-wIVWyl7kSbywdoVp_8z4GTlQiKKjgEX0ZQFAqqA/s1600/DSC_0395.JPG" height="640" width="424" /></a></div>
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At long last, the highly anticipated Hibiscus Madness. The tea leaves have a fruity smell to it, almost like fruit punch. At some points I smell grapes, at other points I smell apple. When steeping the tea leaves, the red hue from the hibiscus made it's way into the hot water turning it a light red color, a little lighter than fruit punch. This tea was definitely my favorite. It had those fruity notes and was tangy at the same time. Add a bit of sugar to it and it's perfect.<br />
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I want to thank The Tea Company for allowing me to review their teas. They were all fantastic and had something unique to each one of them. If you're a tea lover, head over to their website at <a href="https://theteacompany.com/">https://theteacompany.com/</a> and check it out. They have a wide variety of teas, different equipment to use in your tea making and are always willing to help if you have any questions about tea. One thing I learned from Ben is that tea is not just limited to drinking. You can make things from truffles, cookies or even something savory like a roast with them. It may seem like you can only steep tea, but the possibilities are endless. So, thank you The Tea Company!<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com2tag:blogger.com,1999:blog-1165106897024782049.post-55487236575688747332014-01-26T11:43:00.003-08:002014-01-26T21:11:13.426-08:00Cake Donuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGn-bZYRjuE8ADIBL_-FpRhSTSs8B4_WY9OJTV8mRX8UBiFFAHvsnSd5IhjjM9Lkelxby9IIjj8w2Xqz1PwEwg2BcwfLCxtgK7sBkjeNyhdMSdDjOhbYjGWzFeQWvAHdI0pRKQI3-kps/s1600/DSC_0313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGn-bZYRjuE8ADIBL_-FpRhSTSs8B4_WY9OJTV8mRX8UBiFFAHvsnSd5IhjjM9Lkelxby9IIjj8w2Xqz1PwEwg2BcwfLCxtgK7sBkjeNyhdMSdDjOhbYjGWzFeQWvAHdI0pRKQI3-kps/s640/DSC_0313.JPG" height="424" width="640" /></a></div>
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First of all, sorry for the blurry pictures. When you live in Seattle, the lighting isn't always picture perfect for these kinds of things. Oh well, who cares when you're eating donuts.<br />
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Anyways, I've expressed my love for donuts once before and I'm here to do it again. I'm obsessed with donuts!! Fried dough with a sweet coating of some sort from glaze, to chocolate, to maple to plain ol' sugar, these things are damn good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXBxoN6XRwCGmjHjnB4MJs-emF0Z19qiQf_sqrJBzdqh2EvEBGZfnFWFX4Rzw7uKbvCcSLjmfOlzy4sXQo1Z79SEflOpMw6d8PqLhqHEcHN1UGK_MIz6QoA6WZTzTDlgIIYLLq582X94/s1600/DSC_0279.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBXBxoN6XRwCGmjHjnB4MJs-emF0Z19qiQf_sqrJBzdqh2EvEBGZfnFWFX4Rzw7uKbvCcSLjmfOlzy4sXQo1Z79SEflOpMw6d8PqLhqHEcHN1UGK_MIz6QoA6WZTzTDlgIIYLLq582X94/s640/DSC_0279.JPG" height="640" width="424" /></a></div>
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This recipe and I go way back. I was in the seventh grade when we were offered an opportunity for extra credit by making bread of some sort from our culture. I can't quite remember what bread had to do in our lesson plan but all I remember was we had to make cultural bread. When I got home that day, I told my parents about the project and they had no clue what to do because they aren't bakers. In fact, I can't remember them baking anything, ever!<br />
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What I can say is that filipinos love to fry. Let's be honest here, everything is better when it's fried and so filipinos know some good food. I remember coming to the conclusion to just make donuts because it would be relatively easy and well, it's fried, my parent's expertise.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazIaobjN0b_JGZ5k0t4fXdl8pao8ZdGEs7RMmgM2uZnuJOXH4dz9rTn1o5_ORX36d5Gy8495xqAy3m3TA7j7tUzXcR2pXriZ6Nq5y2pyvZlRo5vZaBFE947CKskQXH3g1iGmWopBx9rE/s1600/DSC_0303.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazIaobjN0b_JGZ5k0t4fXdl8pao8ZdGEs7RMmgM2uZnuJOXH4dz9rTn1o5_ORX36d5Gy8495xqAy3m3TA7j7tUzXcR2pXriZ6Nq5y2pyvZlRo5vZaBFE947CKskQXH3g1iGmWopBx9rE/s640/DSC_0303.JPG" height="424" width="640" /></a></div>
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Let me tell you, these were the days of dial-up internet and I remember it taking forever to find a recipe but I got one from Tyler Florence who was my favorite TV-Chef back in the day. Now remember, this was supposed to be a cultural bread and this cake donut recipe was far from a cultural bread of the Philippines.<br />
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After all the donuts were made, my parents just said to say that they were "Bitsu-Bitsu" which I guess is a filipino version of donuts. I mean, no one would know what they really were in my class of 12 year olds.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKFYfaL6BcUWfz19dNl7TXOFK_I6SE9u-36j_kh74eUjTkmOKawMFHmClMRAJ9Ufa0rXcJY4FBWKQuD2oUE_ZU4P9KNJrxUC2xUB6je0F9HMj28zdnR5HYANIa6eMpBlYthKodVkzNZ8/s1600/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZKFYfaL6BcUWfz19dNl7TXOFK_I6SE9u-36j_kh74eUjTkmOKawMFHmClMRAJ9Ufa0rXcJY4FBWKQuD2oUE_ZU4P9KNJrxUC2xUB6je0F9HMj28zdnR5HYANIa6eMpBlYthKodVkzNZ8/s640/DSC_0299.JPG" height="424" width="640" /></a></div>
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No one even questioned what they were and at the end of the day, everyone loved them and I got my extra credit so who cares if these aren't the true filipino Bitsu-Bitsu. They can't take away my extra credit anymore! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7zWh3LEnyim0d2llXuLHWExsQespaeAGOU1SqG11RpsSAaYiJPX5VoenQYr7lJxl_G-vN_fNf1vxKV5lYiJN6_d17QwcbDoeFL7mEwUvUyj6cyd_apSHHaZO6SHAQvKgrz51JZpqjHc/s1600/DSC_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7zWh3LEnyim0d2llXuLHWExsQespaeAGOU1SqG11RpsSAaYiJPX5VoenQYr7lJxl_G-vN_fNf1vxKV5lYiJN6_d17QwcbDoeFL7mEwUvUyj6cyd_apSHHaZO6SHAQvKgrz51JZpqjHc/s640/DSC_0335.JPG" height="640" width="424" /></a></div>
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<b><u>AJ's Secret:</u></b></div>
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<ul>
<li style="text-align: left;">The directions indicate to refrigerate and roll out the dough. However, I've never seen cake donuts rolled and cut like yeast based donuts. Donut shops always have those cool contraptions that plunges dough into the fryer in the shape of a donut. Thus, I simply used a 1-ounce ice cream scoop, scooped out the dough and dropped the dough into the fryer. I fried it for about 5 minutes, or until the inside is cooked.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHTdwHSPakmrx3-7oN0a3izXx05joIdBBtimB6c0Uwx6wna2uLiMJ35bgwYjn_OHPczoAJQnBErvD06qZBsTe3Y6KU2TDFceqNekrJEuVyBQytCQ1v8X1cHohkzn39ZcvAZn0Bw0D0-Y/s1600/DSC_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcHTdwHSPakmrx3-7oN0a3izXx05joIdBBtimB6c0Uwx6wna2uLiMJ35bgwYjn_OHPczoAJQnBErvD06qZBsTe3Y6KU2TDFceqNekrJEuVyBQytCQ1v8X1cHohkzn39ZcvAZn0Bw0D0-Y/s640/DSC_0344.JPG" height="424" width="640" /></a></div>
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<b><u>Cake Donuts</u></b></div>
<div style="text-align: center;">
<a href="http://www.foodnetwork.com/recipes/tyler-florence/chocolate-glazed-cake-doughnuts-recipe/index.html">Recipe</a> by Tyler Florence</div>
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<i><b>Ingredients</b></i><br />
3 1/2 cups (1 pound) cake flour<br />
3 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
2 eggs, room temperature<br />
1 cup sugar<br />
3 tablespoons unsalted butter, melted<br />
1 cup milk, room temperature<br />
1 teaspoon vanilla extract<br />
Fat for frying, such as canola oil<br />
*Variation: for chocolate donuts, melt 3 ounces of unsweetened chocolate along with the butter and continue as directed.<br />
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<b><i>Directions</i></b><br />
Sift together the flour, baking powder, baking soda, salt and cinnamon in a large bowl. In the bowl of an electric mixer fitted with a paddle, beat the eggs until foamy, gradually add the sugar and continue to beat until thick and yellow. Melt butter in a saucepan over low heat and combine with milk and vanilla extract. Stir the milk mixture into the egg mixture until blended. Add the dry ingredients to the wet ingredients and mix just until incorporated. Chill for 30 minutes to make it easier to roll and cut.<br />
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***See my secrets above!<br />
Roll or pat the dough out on a heavily floured surface to about 1/4-inch thick, the dough is somewhat wet. Cut with a floured doughnut cutter, saving the holes. Transfer to a sheet of waxed paper and allow to air dry for 10 minutes. The dough will form a slight crust and absorb less fat when fried.
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Heat 3-inches of vegetable oil or shortening to 375 degrees F in an electric fryer or deep saucepan. Fry doughnuts until golden, about 5 minutes each side. To keep the oil temperature constant, fry 3 at a time. Fry the holes separately and drain on paper towels.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com3tag:blogger.com,1999:blog-1165106897024782049.post-59010456445536259502014-01-11T10:20:00.001-08:002014-01-11T10:20:57.669-08:00Peanut Butter Cookies w/ Dark Chocolate<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHM0MskGLVY4KGGA1YY0Hw5BpQIikahLoZbGEbaH_dGLQxdvvjdAcpq_zUssi9gDXDBNc2s6F2kKlf5HeGdTAKm22tOVBPv0V71kOjxPuHm-bndoKHG01dTNWTNVHLqHbFkjfDbiia3U/s1600/DSC_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUHM0MskGLVY4KGGA1YY0Hw5BpQIikahLoZbGEbaH_dGLQxdvvjdAcpq_zUssi9gDXDBNc2s6F2kKlf5HeGdTAKm22tOVBPv0V71kOjxPuHm-bndoKHG01dTNWTNVHLqHbFkjfDbiia3U/s1600/DSC_0344.JPG" height="640" width="424" /></a></div>
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Peanut butter is something people are obsessed with. Watching commercials of people taking a spoon to peanut butter and eating it...well I think that's interesting. While other people would bring peanut butter and jelly sandwiches to school during my elementary days, I would bring bologna sandwiches. If the day came when I had a peanut butter and jelly sandwich, I would go heavy on the jelly and light on the peanut butter. Am I weird?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7q-x2969pOTyJ66etP2R_zVynWvzeKh4rxiSnTWNk8nJw_jylxuWZxou-mL24WerH2LhFvmDrAtGMDJboYpvWBQCgbiV9sjMYjDyYricPRNbo1Y0YrhA5Of9gATlv3gbb4jcYODhFl0/s1600/DSC_0309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz7q-x2969pOTyJ66etP2R_zVynWvzeKh4rxiSnTWNk8nJw_jylxuWZxou-mL24WerH2LhFvmDrAtGMDJboYpvWBQCgbiV9sjMYjDyYricPRNbo1Y0YrhA5Of9gATlv3gbb4jcYODhFl0/s1600/DSC_0309.JPG" height="424" width="640" /></a></div>
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Other than the rare times I would eat a peanut butter and jelly sandwich, or should I say a jelly sandwich with some peanut butter, the only time I would eat a sandwich with peanut butter alone was on a toasted filipino roll called Pan de Sal. For some reason or another, this appealed to me because of the warm crunchy bread that heated the peanut butter just enough to change it's flavor characteristics and consistency.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRgUN1BtnLE0-KtkG3N-nzcluh1cqUJxPK4ecwYq8lDn12b8DcfH3EJK2YrZz5B1YZeXBk5xlTznV9uDVCL04Jryh8N5UcY-STXPd5TPeqKlIqu22bSQHtgPZqHjH9VvYWo96T2IV_Kk/s1600/DSC_0316.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilRgUN1BtnLE0-KtkG3N-nzcluh1cqUJxPK4ecwYq8lDn12b8DcfH3EJK2YrZz5B1YZeXBk5xlTznV9uDVCL04Jryh8N5UcY-STXPd5TPeqKlIqu22bSQHtgPZqHjH9VvYWo96T2IV_Kk/s1600/DSC_0316.JPG" height="424" width="640" /></a></div>
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Well, this time it's all about a Peanut Butter cookie. These cookies are extremely moist and chewy with just a hint of chocolate to bring you to those peanut butter cup flavor characteristics. My friend C thought they were "So goooddd" and would like "a thousand more". If that's any indication to make these, do it!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS-itAgIo1lJGAt9su6FEfI2e7yHNB1GitxjraZrCJw-NEKTPoAjLLES28IoZ9sqSeivXTI882fSB7WEsjhXPhDPSUrQoru9U7Zg4MiLclperu8P5EEJxRDHXadByO59P-4agMDgTapA/s1600/DSC_0337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKS-itAgIo1lJGAt9su6FEfI2e7yHNB1GitxjraZrCJw-NEKTPoAjLLES28IoZ9sqSeivXTI882fSB7WEsjhXPhDPSUrQoru9U7Zg4MiLclperu8P5EEJxRDHXadByO59P-4agMDgTapA/s1600/DSC_0337.JPG" height="424" width="640" /></a></div>
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<b><u>AJ's Secret:</u></b></div>
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<ul>
<li>Why is it that my cookies come out flat instead of thick? It's all about the leavener. Baking soda causes a chemical reaction that causes the cookie to rise nicely, but once cooled, brings the cookie back down to a flatter level.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTkDsqId6d22nNpuWCwpiIjUjCn_xs-_931fpWtR-mT_b5qTls2o5R-suqTvTjstg7hlsDBS7po2calEzcq-WrRlJwu1opMGrr4iX5MCLKcLzPi8QnEIDsV1ApUuqn0ULFpJV-K6C2Lc/s1600/DSC_0312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTkDsqId6d22nNpuWCwpiIjUjCn_xs-_931fpWtR-mT_b5qTls2o5R-suqTvTjstg7hlsDBS7po2calEzcq-WrRlJwu1opMGrr4iX5MCLKcLzPi8QnEIDsV1ApUuqn0ULFpJV-K6C2Lc/s1600/DSC_0312.JPG" height="424" width="640" /></a></div>
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<b><u>Peanut Butter Cookies w/ Dark Chocolate</u></b></div>
<div style="text-align: center;">
Recipe from the Hummingbird Bakery Cookbook) </div>
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<b><i>Ingredients</i></b><br />
225g unsalted butter at room temp<br />
200g caster sugar<br />
200g soft light brown sugar<br />
2 eggs<br />
1/2 teaspoon vanilla extract<br />
240g crunchy peanut butter<br />
340g plain flour<br />
2 1/2 teaspoons bicarbonate of soda<br />
1/2 teaspoon salt<br />
75g dark chocolate, chopped<br />
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<b><i>Directions</i></b><br />
Preheat the oven to 170C (325F). Prepare two baking trays with baking parchment paper on.<br />
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Put the butter and sugars in a freestanding electric mixer with a paddle attachment and cream until light and fluffy.
Add the eggs one at a time, mixing well and scraping any unmixed ingredients from the side of the bowl with a rubber spatula after each addition. Turn the mixer down to a slow speed and beat in the vanilla extract and peanut butter.
Add the flour, bicarbonate of soda and salt and mix well until a smooth dough is formed. Stir in the chocolate until evenly dispensed.<br />
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Arrange 6 equal amounts of cookie dough on each prepared baking tray. Make sure that the cookies are spaced apart to allow for spreading while baking.
Bake in the preheated oven for about 10 minutes or until golden brown around the edges and quite flat. Leave the cookies to cool slightly on the trays before turning out onto a wire cooling rack to cool completely. The cookies should be soft and chewy.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com0tag:blogger.com,1999:blog-1165106897024782049.post-21958677610924168752014-01-04T11:52:00.003-08:002014-01-04T11:52:31.688-08:00Chocolate Biscotti w/ Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI56azNmoL86b8a5r3eDoPXq2L6FBrqxYTBcUowe6jYsc9Qj1JiVf2jIR4nH3z0oWD5Y-7eh9nh_HAS2w1jY5Fsd2J_k18dHLOwfmihz_pj2QPF2uPEXTxxHBsDa3EHxgDLoIvyxowIQE/s1600/DSC_0340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI56azNmoL86b8a5r3eDoPXq2L6FBrqxYTBcUowe6jYsc9Qj1JiVf2jIR4nH3z0oWD5Y-7eh9nh_HAS2w1jY5Fsd2J_k18dHLOwfmihz_pj2QPF2uPEXTxxHBsDa3EHxgDLoIvyxowIQE/s640/DSC_0340.JPG" width="424" /></a></div>
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A couple days ago, I had a recipe testing kind of day. Now, recipe testing is what I live for. It gives me a chance to axe the bad recipes and praise the good ones. This time was no different and it involved Chocolate Biscotti. But how do you know what recipes to choose? Well, this post will be all about my secrets to testing recipes and finding great ones. These are my secrets:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FJlpFaoZQ4HJW6UlF-omuVNcET-f5WuIU8qHClmzXZmq5r3snokLipd6Qnl0AC6zhtknTF87wIID0kBZNiMXyV5Js1MgToZogPjbHiO6gf0I_91e43EPYA8rLtxg3xnOT8-nWNvdq3g/s1600/DSC_0311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FJlpFaoZQ4HJW6UlF-omuVNcET-f5WuIU8qHClmzXZmq5r3snokLipd6Qnl0AC6zhtknTF87wIID0kBZNiMXyV5Js1MgToZogPjbHiO6gf0I_91e43EPYA8rLtxg3xnOT8-nWNvdq3g/s640/DSC_0311.JPG" width="640" /></a></div>
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<b><i>Where do I start?</i></b> Find recipes from trustworthy people and those who you've had much success with in their recipes. A few of my favorites are Ina Garten, Michael Symon and Anne Burrell. When a majority of their recipes are in good standing, you're pretty much guaranteed a good recipe. But, don't put all your hopes in that.<br />
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<b><i>What if my favorite person doesn't have a recipe for what I want to make?</i></b> Go to Google and search _______ recipe. But specifically, look at the images of the final product. If something doesn't look like you would eat it, skip on it. Yes, some recipes may be BADASS but look really bad, but, what I look for is a "WOW!" moment that makes you want to eat it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO42RFejKHk5fJlSp5IbDHGcdiHBoIMjgi8-VIwOvA8kq_38-ezEh8OPK3vLBlx_0sxPGYgdPaWerQJ5TUIm07-pzkbL2Q1PVFw-mP9fLdEoH5PDSRSo_eWsrYSfCAB3-GCoFU77uOPfQ/s1600/DSC_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO42RFejKHk5fJlSp5IbDHGcdiHBoIMjgi8-VIwOvA8kq_38-ezEh8OPK3vLBlx_0sxPGYgdPaWerQJ5TUIm07-pzkbL2Q1PVFw-mP9fLdEoH5PDSRSo_eWsrYSfCAB3-GCoFU77uOPfQ/s640/DSC_0320.JPG" width="640" /></a></div>
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<b><i>So, you've found something either from your favorite chef or a great looking photo but how do you know if you should try it out?</i> </b><br />
Read the reviews! If a majority of the reviews are great, you probably should try it out. If not, pass on it. If it's from a food blog, read the comments. Sometimes you find great info either from the blogger or readers with their tips on the recipe.<br />
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<b><i>Should I go ahead and try the recipe?</i></b> Well, it's all about a gut feeling at this point. Sometimes you just feel that a recipe will be good and if you have that feeling, go for it! You never know until you try.<br />
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<b><i>Should I try the whole recipe? </i></b>NEVER!! This is called "Recipe Testing" for a reason! Never make the whole recipe because you don't know what the outcome will be! If it's bad, you'll be throwing away so many ingredients. If it's good, you can always make more. I try to half the recipe usually.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin2pyBcps7124HDmpaUjJ86ezBdafc4ckBtX3qsspMoiwab-uRrIzNwRdpi-pg2Z1d1OppmpVbwe5D2nxtmpznkvFLzfNoIkscyVmYL1QH-EOPqCuGgh5RRsu0yryXUATR-mI_ssM1Fo/s1600/DSC_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin2pyBcps7124HDmpaUjJ86ezBdafc4ckBtX3qsspMoiwab-uRrIzNwRdpi-pg2Z1d1OppmpVbwe5D2nxtmpznkvFLzfNoIkscyVmYL1QH-EOPqCuGgh5RRsu0yryXUATR-mI_ssM1Fo/s640/DSC_0338.JPG" width="640" /></a></div>
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I pretty much used all these secrets when looking for this Chocolate Biscotti and ended up with one from David Lebovitz. I was drawn to this recipe by the google image search. In addition, after finding David Lebovitz, I knew I had someone trustworthy because I used a recipe of his from the past. From my research, this is an authentic Italian Biscotti because the only fat that comes into this recipe is from the cocoa powder and the egg yolks in the eggs. "Americanized Biscotti" on the other hand has the addition butter. </div>
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After trying this recipe, I'm back to square one on the search for a Chocolate Biscotti. I was not a fan of this biscotti due to how rock hard the biscotti came out to be. My issue was that I felt that they were going to break my teeth. These are definitely cookies that you eat with coffee to soften the cookie so if you like that, be my guest. </div>
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I, myself, prefer the Americanized version because I find butter makes a biscotti that has the right amount of crunch without the struggle of biting through the cookie. So, on to a search for a recipe with butter!</div>
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Lastly, I leave you with this. Recipe testing is not always perfect and it takes a couple of tries to find the perfect one. Don't be discouraged when something doesn't come out the way you want it. Just "Keep Calm and Cook On!"</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00whq9tOsNV4G9WY_MaSHHaYtIsrX6bJ0z9zmH2WHZB4-7M84L3ULyRltNfWM84pzejfRZc80GrxeD3dRjLyZk-_BJTw96-RMlvAFta5StPXZCh6BpVxy8nNLpvYguPH083ByaGosFQs/s1600/DSC_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh00whq9tOsNV4G9WY_MaSHHaYtIsrX6bJ0z9zmH2WHZB4-7M84L3ULyRltNfWM84pzejfRZc80GrxeD3dRjLyZk-_BJTw96-RMlvAFta5StPXZCh6BpVxy8nNLpvYguPH083ByaGosFQs/s640/DSC_0326.JPG" width="640" /></a></div>
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<u><b>Chocolate Biscotti</b></u></div>
<div style="text-align: center;">
<a href="http://www.davidlebovitz.com/2009/01/chocolate-biscotti/">Recipe</a> by David Lebovitz</div>
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<b><i>Ingredients</i></b></div>
2 cups (280g) flour<br />
3/4 cups (75g) top-quality cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3 large eggs, at room temperature<br />
1 cup (200g) sugar<br />
1 teaspoon vanilla extract<br />
1/2 teaspoon almond extract<br />
1 cup (125g) almonds, toasted and very coarsely-chopped<br />
3/4 cups (120g) chocolate chips<br />
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<b>For the glaze</b><br />
1 large egg<br />
2 tablespoons coarse or crystal sugar<br />
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<b><i>Directions</i></b><br />
Preheat the oven to 350F (180C) degrees.<br />
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In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.<br />
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In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar. Bake for 25 minutes, until the dough feels firm to the touch.<br />
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Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com2tag:blogger.com,1999:blog-1165106897024782049.post-53264239274225026982013-12-29T17:59:00.003-08:002013-12-29T18:03:38.189-08:00Pan Fried Pork Chops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6-lkgyyrRb-nUOjGEAJIT7pDhcv2ut2qHGbcGv1GocH6bwXDbJJZIgKyA4evz-9uZmBM5FfdVF-lQTPtjm1vMHNdl4jcvWgmC5VcqIXg_fiwioW2iFDoOmeHRQMAoWgGmIFmOXJ4kQs/s1600/DSC_0287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs6-lkgyyrRb-nUOjGEAJIT7pDhcv2ut2qHGbcGv1GocH6bwXDbJJZIgKyA4evz-9uZmBM5FfdVF-lQTPtjm1vMHNdl4jcvWgmC5VcqIXg_fiwioW2iFDoOmeHRQMAoWgGmIFmOXJ4kQs/s640/DSC_0287.JPG" width="424" /></a></div>
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I hope everyone had a great Christmas!! Now that Christmas is over, everything is beginning to settle back down. The last of the gatherings are finishing up, the Christmas lights are coming down, the returning of gifts have begun and there's just one last party on New Year's Eve. Oh, we can't forget the sales that are still going on at department stores. They really want us to spend our money now don't they?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBat5XGh9O2VCYXRD0MJmAUKA8NX_i33U6Ua4m24df9rqkEU3xj8i4Zh4WrHCwDBjF2cojE_LgwNFtolLLkAtuTluReCTnV_3pdCgN3_kQMLaAp2dlN5Ly7wBMeEhXW1r9sFuekRU-dTw/s1600/DSC_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBat5XGh9O2VCYXRD0MJmAUKA8NX_i33U6Ua4m24df9rqkEU3xj8i4Zh4WrHCwDBjF2cojE_LgwNFtolLLkAtuTluReCTnV_3pdCgN3_kQMLaAp2dlN5Ly7wBMeEhXW1r9sFuekRU-dTw/s640/DSC_0269.JPG" width="640" /></a></div>
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After eating my weight in delicious fancy party food, let's bring things back down to earth with something simple and comforting like Pan fried pork chops! Pan fried pork chops are so easy to prepare that you can cook these in your sleep without a recipe. Season, flour and fry...that's it. This is a method everyone should have in their back pocket to make delicious food on the fly. In the words of Ina Garten, "How easy is that?"<br />
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<b><u>AJ's Secret</u></b><br />
<br />
<ul>
<li>For this particular recipe, I used thin pork chops because they cook quickly.</li>
<li>I find some people suggest seasoning the flour instead of the meat. "WHY?" I say! Seasoning the meat ensures the MEAT IS SEASONED. Sure, you can season the flour but is the main star the flour? I think not. I chose not to season the flour for this recipe because the coating is so thin that seasoning the pork chop was good enough.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd59ZVW_DE0LwyJz7RRWjQ25BaIKrKhHqoz7VkjxuXkM4CBDtwODrdI6UJTeE5kcLxWgREiLmOHgJksPuTHqY6kIXs_1Wtw6OElugctfp5R4WZWqWbvvrPWmyRqT_ZfaR13OlfILSw54/s1600/DSC_0290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPd59ZVW_DE0LwyJz7RRWjQ25BaIKrKhHqoz7VkjxuXkM4CBDtwODrdI6UJTeE5kcLxWgREiLmOHgJksPuTHqY6kIXs_1Wtw6OElugctfp5R4WZWqWbvvrPWmyRqT_ZfaR13OlfILSw54/s640/DSC_0290.JPG" width="640" /></a></div>
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<b><u>Pan Fried Pork Chops</u></b></div>
<div style="text-align: center;">
Recipe by Me</div>
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<b><i>Ingredients</i></b><br />
6-8 Pork loin chops (thin)<br />
1 cup all-purpose flour<br />
~2 tsp salt<br />
~1 tsp pepper<br />
~2 tsp garlic powder<br />
Extra salt, pepper and garlic powder<br />
1/4 to 1/2 cup Vegetable/Canola oil<br />
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<b><i>Directions</i></b><br />
Season both sides of the pork loin chops evenly with the salt, pepper and garlic powder. Proceed to dredge each pork chop in the flour and set aside.<br />
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Heat the vegetable oil/canola oil in a large skillet on medium heat. Once the oil is heated, add in 2 to 3 pork chops depending on the size of the skillet. Cook the pork chops for about 3 to 4 minutes on each side until golden brown and no red/pink juice is seen on the pork chop. Set aside the cooked pork chops on a plate and repeat with the remaining pork chops.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com1tag:blogger.com,1999:blog-1165106897024782049.post-43081351639830656272013-12-21T10:46:00.000-08:002013-12-21T10:46:40.558-08:00Monster Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPxvswzqwyaMPS9T6JkDxe0PlHm9WqR9jPetmvCwavLnnX4RFRsEy6soW9D9hxnVraGj4rXzLRpxJdrJgfQOt1NjryJCJwympHGREcHRrsnsCa0wqNIA7S9qpkD1veASaVWMtPRXGlnc/s1600/DSC_0278.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtPxvswzqwyaMPS9T6JkDxe0PlHm9WqR9jPetmvCwavLnnX4RFRsEy6soW9D9hxnVraGj4rXzLRpxJdrJgfQOt1NjryJCJwympHGREcHRrsnsCa0wqNIA7S9qpkD1veASaVWMtPRXGlnc/s640/DSC_0278.JPG" width="424" /></a></div>
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Last quarter, my friend J and I talked about food and food blogs before our Physical Chemistry class constantly. From my unhealthy eating habits, to whether thin crust is better than thick crust pizza, to whose food blogs we go on and scope out. One particular conservation involved the Pioneer woman and her Monster Cookies.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbhCBK1hHsXlsYOY-Mj7mEZCXqsW9nH_v_8wAB7dHHrlmALir5hmXq75UXfcl_EtBbNwx7MM0wr5MUgKxSW0Y51bv8Rc0b6TUOHJT_35XQVm0Z-dZ23fOltjrCI_QCnxfEWeM9SSWwBE/s1600/DSC_0320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlbhCBK1hHsXlsYOY-Mj7mEZCXqsW9nH_v_8wAB7dHHrlmALir5hmXq75UXfcl_EtBbNwx7MM0wr5MUgKxSW0Y51bv8Rc0b6TUOHJT_35XQVm0Z-dZ23fOltjrCI_QCnxfEWeM9SSWwBE/s640/DSC_0320.JPG" width="640" /></a></div>
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I don't know how these cookies came into the conversation but it surrounded the idea of putting Rice Krispies cereal in them. Genius much? I mean, what else are you supposed to do with Rice Krispies Cereal besides eating it with milk and making Rice Krispy Treats? Not much. Although, I read some people bread chicken in crushed Rice Krispies cereal. I need to try that one day... Until that day, these cookies will do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgdhRHcPrJR96UVOqUoi2XM_VsaN6TLEYY9Md5uj2pCfMDkvtKs5IY-L-JjGtAmQKp_ESTf43BsG2CdRmp4CmCkROwPHPAFo_3RvGsE7IosztwKCym0I_DkVG5wfvK8gnswRndFwAgnQ/s1600/DSC_02858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRgdhRHcPrJR96UVOqUoi2XM_VsaN6TLEYY9Md5uj2pCfMDkvtKs5IY-L-JjGtAmQKp_ESTf43BsG2CdRmp4CmCkROwPHPAFo_3RvGsE7IosztwKCym0I_DkVG5wfvK8gnswRndFwAgnQ/s640/DSC_02858.JPG" width="640" /></a></div>
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These cookies were placed on a pedestal, the highest of high. I joked around with J saying that the Pioneer Woman's reputation is going to be put on the line with these cookies when J makes them and gives some to me. Well, I just couldn't wait for her to make them and I'm not that patient so I just went ahead and made them myself. These cookies have the most interesting texture and you have to wrap your head around it. It's like a crisp and chewy chocolate chip cookie, mixed with an oatmeal cookie, with a surprising different kind of chewy, crispy quality? You just have to taste it for yourself. I do have to say, I wish these cookies maintained the light crispiness of the cereal because it seemed to have disappeared after baking. After eating these cookies, The Pioneer Woman's reputation is in good standing. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtryHZJqKTf3bfXZ8ZNwzUCQnKe1senanhaMLPJFeOrxTYa41fL1jjqzkTVeywmA64SZ4yvlVNsOJNwuG3z1H5J7agvaVF_4v9WMtUY_wiM89BIkM3ShUcIQG0uF8c6u7Rmla-c57D5P4/s1600/DSC_0291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtryHZJqKTf3bfXZ8ZNwzUCQnKe1senanhaMLPJFeOrxTYa41fL1jjqzkTVeywmA64SZ4yvlVNsOJNwuG3z1H5J7agvaVF_4v9WMtUY_wiM89BIkM3ShUcIQG0uF8c6u7Rmla-c57D5P4/s640/DSC_0291.JPG" width="424" /></a></div>
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<b><u>AJ's Secret:</u></b></div>
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<ul>
<li>When making this recipe, the dough was simply too wet. I added an extra 1/2 cup of flour so that I ended up with a thicker, moister cookie.</li>
<li>1-ounce cookies only take about 9 minutes to bake</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZlJOW4QjWYQLgRHG4iI4NYaY10s2_smSR6ipUYubPHtATJazPSvw1Vykvu9mIw2YoTS3wPpy0SOmSU1ZyIO_CQP9061Z227WoT4g5pN0RXXo7cw7pnniB2ClM4H9BvWLXDjOYuxTL_g/s1600/DSC_0288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZlJOW4QjWYQLgRHG4iI4NYaY10s2_smSR6ipUYubPHtATJazPSvw1Vykvu9mIw2YoTS3wPpy0SOmSU1ZyIO_CQP9061Z227WoT4g5pN0RXXo7cw7pnniB2ClM4H9BvWLXDjOYuxTL_g/s640/DSC_0288.JPG" width="640" /></a></div>
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<b><u>Monster Cookies</u></b></div>
<div style="text-align: center;">
<a href="http://thepioneerwoman.com/cooking/2010/09/monster-cookies/">Recipe</a> by Ree Drummond</div>
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<b><i>Ingredients</i></b><br />
2 sticks (1/2 pound) salted butter, softened<br />
1 1/2 cups brown sugar, packed<br />
1/2 cup white sugar<br />
2 whole large eggs<br />
1 tablespoon vanilla extract<br />
1 1/2 cups all-purpose flour<br />
2 teaspoons kosher salt<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1 1/2 cup oats (either quick or regular)<br />
1 cup chocolate coated candies, such as M&M's<br />
3/4 cup chocolate chips (milk or semisweet)<br />
1/2 cup pecans, chopped<br />
2 1/4 cups rice cereal, such as Rice Krispies<br />
Cold milk, for serving<br />
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<b><i>Directions</i></b><br />
Preheat the oven to 375 degrees F.<br />
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Cream the butter with both sugars in a mixing bowl until fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat.<br />
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Combine the flour, salt, baking powder and baking soda. Add to the mixing bowl and mix until combined. After that, add in the oats, chocolate candies, chocolate chips and pecans in whatever quantity you prefer. Add the cereal at the very end, mixing until just combined. Do not over mix!<br />
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Use a cookie scoop to scoop balls of dough onto a cookie sheet. Bake until golden brown, about 20 to 25 minutes, and then allow to cool on a rack.
Serve with glasses of cold milk. <br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com3tag:blogger.com,1999:blog-1165106897024782049.post-53976873730201822862013-12-14T13:00:00.001-08:002013-12-14T13:00:35.926-08:00Decorated Sugar Cookies: Coomassie Stained SDS-PAGE Gel<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVRt5qVLLzRJNmm3tTiXH0ovKpTDqEM-FeBhvQDq3-H9GjnOq_EOnxOieorlOpYM3526cG2dXlGL4hpFevVmkK8dMxIzbMDkjR7y6QJsTH7-90H663tcvhvXaqcjnpKYo8CLM832QgFU/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVRt5qVLLzRJNmm3tTiXH0ovKpTDqEM-FeBhvQDq3-H9GjnOq_EOnxOieorlOpYM3526cG2dXlGL4hpFevVmkK8dMxIzbMDkjR7y6QJsTH7-90H663tcvhvXaqcjnpKYo8CLM832QgFU/s640/DSC_0091.JPG" width="640" /></a></div>
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Where my nerds at because this cookie is just for you! It all began about 4 years ago when I started to make food for the people in my class around the holiday season. Now, there was just one criteria that people had to make before I was to make them food. Simply, let me get to know you and I'll let you get to know me. Simple as that. </div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVRt5qVLLzRJNmm3tTiXH0ovKpTDqEM-FeBhvQDq3-H9GjnOq_EOnxOieorlOpYM3526cG2dXlGL4hpFevVmkK8dMxIzbMDkjR7y6QJsTH7-90H663tcvhvXaqcjnpKYo8CLM832QgFU/s1600/DSC_0091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhfliLkciwhwh7Hay22lKz7mLy4kAYmjmUCNwCk2CYWFEscnQglwZ2gMqFcCen0nyg7ZmUbSfZxYu31h7m2RWn5ytSGVKy8n4en8EJvkDiBKf4VE-WaEFqZ8kqrNDuvHnH65IIh5ajtc/s1600/DSC_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhfliLkciwhwh7Hay22lKz7mLy4kAYmjmUCNwCk2CYWFEscnQglwZ2gMqFcCen0nyg7ZmUbSfZxYu31h7m2RWn5ytSGVKy8n4en8EJvkDiBKf4VE-WaEFqZ8kqrNDuvHnH65IIh5ajtc/s640/DSC_0060.JPG" width="640" /></a><br />
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UW classes are enormous that it's never simple to meet people. Most of the time, people are already in their pre-formed cliques, and I am guilty of that as well. Every so often, I get into a smaller class and everything just clicks. People get along, we laugh, play games and it doesn't even seem like we're taking a class anymore, but more of a socializing hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EpI7T0ex4AVyYGXKKQXdtODn15NozsgRhRxr5lPWL1NTpQc5ysgPhVNZoboiMcjDEJz_crrjQ4s__ZQM2UPYab_Ndtq51H0_CWUfilY2aYriLZ6lgVGZfoVmoCZICWNnbr1ATfCvCC8/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1EpI7T0ex4AVyYGXKKQXdtODn15NozsgRhRxr5lPWL1NTpQc5ysgPhVNZoboiMcjDEJz_crrjQ4s__ZQM2UPYab_Ndtq51H0_CWUfilY2aYriLZ6lgVGZfoVmoCZICWNnbr1ATfCvCC8/s640/DSC_0064.JPG" width="640" /></a></div>
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I can honestly say, Biochem 426 lab was exactly that. It never seemed like we were in an intense upper level course. Everyone knew their job and with all the waiting period for reactions to occur, all we did was socialize. Playing Mafia, green glass door and "To the moon, I'm going to take _____", killed time and allowed us to get to know one another in a way I've never experienced at UW since starting my college career. By the way, those are some great party games.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleknR1ouQmFiYSbZQwIN8m9z3cS-2xJZxgWNob9Qc_fIsgNCfsiigTXX3RWyBvlWkNO4aZpVtoupZOa5QXrpb4FPin-1D0hyHKldotQnMWaz8UCZ8LZXQRjnX05CNyB4Lr5dLM4yD9fY/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleknR1ouQmFiYSbZQwIN8m9z3cS-2xJZxgWNob9Qc_fIsgNCfsiigTXX3RWyBvlWkNO4aZpVtoupZOa5QXrpb4FPin-1D0hyHKldotQnMWaz8UCZ8LZXQRjnX05CNyB4Lr5dLM4yD9fY/s640/DSC_0067.JPG" width="640" /></a></div>
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Because of that, they pretty much filled the criteria of "Let me get to know you and I'll let you get to know me" and that meant food.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSZh6SHreL_5-TYKN35EtddXzFv_KVLWIO_W6b85YHHhCCOA8vt2XPBqjOKG1OiriQpy-WW_VGYKjXWhi6gkTvf0AOrU7cjWaTeJL3mh75Uida6dqqqAQ0Jx-5Jk3XkO8Autowv-VQYY/s1600/DSC_0083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsSZh6SHreL_5-TYKN35EtddXzFv_KVLWIO_W6b85YHHhCCOA8vt2XPBqjOKG1OiriQpy-WW_VGYKjXWhi6gkTvf0AOrU7cjWaTeJL3mh75Uida6dqqqAQ0Jx-5Jk3XkO8Autowv-VQYY/s640/DSC_0083.JPG" width="424" /></a></div>
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In honor of the class, I wanted to do something that revolved around what we did and the inside jokes that we made. Thus, decorated sugar cookies in the form of a Coomassie stained SDS-PAGE gel were made. Now, an SDS-PAGE gel is used to look at the purity of a solution and how well you were able to separate a single protein from all the other proteins in solution. The presence of one band in a lane is pure, the presence of many is not pure. Just like this gel my lab partner and I got from lab.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFhA1eyAJ1qKUrQcu1qRyRyfeBIb-YDvtMlwQ8KzKoGZPmzubv4hc_2EIiKc70yIHUHDE-e5C23gyup8WG_cptcb8q7eAqFCByxqBDG07pEXSgTXr9Lm39TaIaFs-rKhCAFuBRWRy3S8/s1600/Gel+Lab+I+copy2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFhA1eyAJ1qKUrQcu1qRyRyfeBIb-YDvtMlwQ8KzKoGZPmzubv4hc_2EIiKc70yIHUHDE-e5C23gyup8WG_cptcb8q7eAqFCByxqBDG07pEXSgTXr9Lm39TaIaFs-rKhCAFuBRWRy3S8/s640/Gel+Lab+I+copy2.jpg" width="640" /></a></div>
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Simply using our gel as a template, I copied our results onto a cookie and BAM! Coomassie Stained SDS-PAGE Gel Cookies!</div>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaNGhHi63M_OabuZXSyoLdNm0PO5SM8A0llSzEjMcSr9bdvdG-Gr4BTszv00EU7ZjkKFbWmD82rzlXQOtVWn-7rHdyzv_G9GI1qVeidLgI0aHWodQow7trTeSz6EzLB8xJBeTEQehgKI/s1600/DSC_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaNGhHi63M_OabuZXSyoLdNm0PO5SM8A0llSzEjMcSr9bdvdG-Gr4BTszv00EU7ZjkKFbWmD82rzlXQOtVWn-7rHdyzv_G9GI1qVeidLgI0aHWodQow7trTeSz6EzLB8xJBeTEQehgKI/s640/DSC_0094.JPG" width="640" /></a></div>
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<b><u>AJ's Secret:</u></b></div>
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<ul>
<li>When using the Royal icing, make sure it dries completely before decorating or packaging them up. If not, it indentations will be made and decorations can fall off.</li>
<li>Use a thicker royal icing to outline the cookie and then thin out the icing with water 1 tsp at a time until it's the consistency of syrup. Fill the remaining space with this thinner icing. This is known as flooding.</li>
</ul>
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<b><u>Decorated Sugar Cookies</u></b></div>
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<a href="http://www.foodnetwork.com/recipes/spiderweb-sugar-cookies-recipe/index.html">Recipe</a> by Sharon Bowers</div>
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<b><i>Ingredients</i></b><br />
1/2 cup (1 stick) unsalted butter, softened<br />
3/4 cup sugar<br />
1 egg<br />
1 teaspoon vanilla<br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 batch Royal Icing (see below)<br />
Food coloring<br />
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<b><i>Directions</i></b><br />
Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour.<br />
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Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown. Cool cookies completely.<br />
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Spread white royal icing smoothly over the surface. Allow the icing to dry completely, about 24 hours. With the same royal icing, dye with food coloring and decorate with a desired design.<br />
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<b>Royal Icing: </b><br />
1 egg white*<br />
1 teaspoon lemon juice<br />
1 1/2 cups confectioners' sugar<br />
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With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week.
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*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com1tag:blogger.com,1999:blog-1165106897024782049.post-69035935226381626942013-12-07T15:55:00.002-08:002013-12-12T19:04:47.735-08:00Green Bean Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GSBz1TK5Y115DjfJGXyJkqCAdGLFfVvsH6WcMhI2J-kT7urL5_pMMN5TczyZ-HHMren0hAPDQjl3ttkNgdoWR5avOTO4HuyC7Gb395-yxhG2Z7NTNHzs5yxxd7oynviooMfoPv52v0s/s1600/DSC_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9GSBz1TK5Y115DjfJGXyJkqCAdGLFfVvsH6WcMhI2J-kT7urL5_pMMN5TczyZ-HHMren0hAPDQjl3ttkNgdoWR5avOTO4HuyC7Gb395-yxhG2Z7NTNHzs5yxxd7oynviooMfoPv52v0s/s640/DSC_0223.JPG" width="640" /></a></div>
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Thanksgiving is still not over. Here's another dish I made for the meal. The ever famous "Green Bean Casserole" and might I add, this one is BADASS.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJD64iWxTw3j8on6kvEM0JbdgJck8iD5fySnd1uz0upp8WHBGib81_cH_zyKdGVYv1NBSo8KCRxcxa28b9orjS694I_0ETzLO76bEIulmPXJWz7P-RguS01rJx16CSta0pihrlYwJH50/s1600/DSC_0127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJJD64iWxTw3j8on6kvEM0JbdgJck8iD5fySnd1uz0upp8WHBGib81_cH_zyKdGVYv1NBSo8KCRxcxa28b9orjS694I_0ETzLO76bEIulmPXJWz7P-RguS01rJx16CSta0pihrlYwJH50/s640/DSC_0127.JPG" width="640" /></a></div>
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Everyone needs to eat their vegetables, so they say. Apparently, America is just so fat that it's been a big thing to eat healthier nowadays. What's the solution? Drench green beans in a creamy mushroom sauce and top it with fried onions! Michelle Obama can't say we're not eating our vegetables anymore. Ok, so maybe this won't make us all skinnier and fit into our favorite pair of jeans, but it's a baby step.<br />
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Just look at those blanched green beans. So, vibrantly green and healthy. Don't you just feel the pounds melting away just looking at it? Such a shame they have to be drenched in a rich and creamy, deliciously decadent, mushroom cream sauce. What a shame, what a shame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLGulKGab75drR2MqFuWH7GWbpfReykwI7TYoMEIqQkBF4vZ6HJL4de6oCTl5zX1r2sb04bObfD9_ZnpyqZ-mezzkIzKRNKFZIIGd0WAXokOkMTQTsbQSu8CVlwNqKxNLgQheCDMqYAQ/s1600/DSC_0136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLGulKGab75drR2MqFuWH7GWbpfReykwI7TYoMEIqQkBF4vZ6HJL4de6oCTl5zX1r2sb04bObfD9_ZnpyqZ-mezzkIzKRNKFZIIGd0WAXokOkMTQTsbQSu8CVlwNqKxNLgQheCDMqYAQ/s640/DSC_0136.JPG" width="640" /></a></div>
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I can't stress this enough. Make your own mushroom cream sauce, it will change your life. Throw away those cans of gelatinous soup in a can. You know, that thick globby mess they call "condensed soup". I don't know where you're from but that stuff just needs to go...in the trash. Why buy a canned soup when you can make one yourself that tastes a whole lot better with fresh ingredients? But if you must, go ahead and use that stuff but don't tell me I didn't warn you.<br />
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And those onions in a can. Is it really onions? I haven't had those fried onions in a can in many years after tasting one that was completely burnt. From that moment on, I haven't touched the stuff. Hopefully whatever company makes those stepped their game up. But everyone has onions on hand, and everyone has flour. Go ahead and make them from scratch too. Heck, don't make them if you don't want to. The green beans and mushroom cream sauce, alone, blew my mind away.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky46tqyhVtbmT8Urfha2CfJmX9zUY-yx0UursrKMWzQJy_IByYBxkP_n6FSrxqWxnjnm5b8_XSe6mKGFlCDuJdMwCl5VklvLv3D-ZjGzgCTQ4rsEz51LUSNydjs1l4j95LeqM8Mn33N8/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhky46tqyhVtbmT8Urfha2CfJmX9zUY-yx0UursrKMWzQJy_IByYBxkP_n6FSrxqWxnjnm5b8_XSe6mKGFlCDuJdMwCl5VklvLv3D-ZjGzgCTQ4rsEz51LUSNydjs1l4j95LeqM8Mn33N8/s640/DSC_0158.JPG" width="640" /></a></div>
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Flour those buttermilk soaked onions...<br />
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and fry...Seriously, whose counting calories anymore once you know you're going to drench green beans in a cream sauce? I know I'm not.<br />
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So, there's green beans, mushrooms and onions. Three vegetables in one?! This is definitely a health food. If I don't make America healthier, with this dish, I don't know what will!<br />
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<b><u>AJ's Secret:</u></b><br />
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<ul>
<li>If you find the mushroom cream sauce is not thick enough, take about 1 tbsp room temperature butter and 1 tbsp flour. Mix until homogenous and add it into the sauce. Mix until the butter and flour mixture is completely dissolved. This method disperses the flour evenly as the butter melts so that you don't have clumps. But, you must make sure you MIX or else a dumpling will form.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nDLn6c4LQNAfwtYy-OGedrnXpXELyCpEfyAkXhtPe-XlB8QmHuHVVALKlj2Pp-jI5OGsjf2BYrjmL6TANEtyq7QjM-Vf6iKUZdpQhlRvTzmc41NpA6ISga9_CJGpxSztKORxw6h29bk/s1600/DSC_0224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_nDLn6c4LQNAfwtYy-OGedrnXpXELyCpEfyAkXhtPe-XlB8QmHuHVVALKlj2Pp-jI5OGsjf2BYrjmL6TANEtyq7QjM-Vf6iKUZdpQhlRvTzmc41NpA6ISga9_CJGpxSztKORxw6h29bk/s640/DSC_0224.JPG" width="640" /></a></div>
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<b><u>Green Bean Casserole </u></b></div>
<div style="text-align: center;">
<b>Recipe by Me</b></div>
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<b><i>Ingredients</i></b><br />
<b>Crispy Onions</b><br />
1 large onion, thinly sliced<br />
1 cup buttermilk<br />
1 ½ to 2 cups flour<br />
~ 2 tsp salt<br />
~ 1/2 tsp pepper<br />
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<b>Casserole<i> </i></b><br />
2 lbs green beans, trimmed and cut in half<br />
1 lb button mushrooms, cleaned and sliced<br />
4 tbsp butter<br />
5-6 tbsp flour<br />
3 cloves garlic<br />
2 cups chicken stock<br />
¾ cup cream
salt and pepper to taste<br />
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<b><i>Directions </i></b><br />
<b>Crispy Onions </b><br />
Prepare the crispy onions by soaking the onion slices in buttermilk for 5 minutes. While the onions are soaking, place the flour in a clean plastic bag, season with salt and pepper and shake to mix. Add a handful of onion slices (drained) to the plastic bag and shake until evenly coated. Place the coated onions on a baking sheet and repeat the process.<br />
At this stage, there is the option of baking or frying the onions. If baking, spray the pan with non-stick cooking spray and place the onions in an oven preheated to 450 degrees F for about 30 minutes until golden brown, tossing the onions a couple of times while cooking. If frying, heat vegetable oil to 375 degrees F and add in a handful of onions into the oil. Cook for a couple of minutes or until golden. Repeat with the remaining onion slices. I chose the latter.
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<b>Prepare the beans </b><br />
Bring about 6 to 8 cups of water to a boil and season with about 1 tbsp of salt. Add in the prepared beans and blanch for about 5 minutes. Drain in a colander and rinse with cold water until the beans are no longer hot. Set aside.<br />
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<b>Prepare the mushroom cream sauce</b><br />
In a large pot, melt the butter and add in the garlic. Cook on medium heat for about 1 minute until aromatic and proceed to add in the sliced mushrooms. Cook until the mushrooms begin to release their liquid and are fully cooked, about 5 minutes. Season with salt and pepper and add in the flour. Continue to cook the mixture for an additional minute to cook out the raw flour taste. Slowly add in the chicken stock until combined. Bring the mixture to a boil and reduce to simmer. Cook for about 5 minutes until the sauce thickens and the flavors begin to marry. Lastly, add in the cream and adjust the seasoning with salt and pepper.<br />
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<b>Final Assembly </b><br />
Preheat the oven to 350 degrees F<br />
Add the blanched green beans and a small handful of the crispy onions to the mushroom cream sauce and stir to combine. Place into an oven safe dish and top with the remaining crispy onions. Bake for about 15 minutes until bubbly.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com0tag:blogger.com,1999:blog-1165106897024782049.post-48859475619840352112013-11-30T13:11:00.000-08:002013-11-30T13:11:52.647-08:00Garlic Studded Prime Rib<div class="separator" style="clear: both; text-align: center;">
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I hope everyone's Thanksgiving was as filled with food and family as mine was! It was another Thanksgiving and another year I cooked the Thanksgiving meal. One of my favorite aspects about the Thanksgiving meal is that you get to eat and cook "special occasion" food full of fat, cream, butter and salt. Diets better be left at the door because you are about to eat some full flavored and full fat food that will put you in a legit food coma. </div>
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As an annual tradition, my family's Thanksgiving center piece has and always will be a Prime Rib. Juicy, fatty and flavorful. If you like meat, this is one for you. I make this Prime rib like I always do, studding the whole thing with 2 heads of garlic and seasoning it simply with salt, pepper and garlic powder. This is literally a 3 ingredient dish if you don't count salt, pepper and olive oil as ingredients since everyone should have those on hand.<br />
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Prime Rib is one of my favorite Thanksgiving main courses and is a definite show stopper. Place it in the oven and literally forget about it. It's all about timing. Make sure you have a schedule made up to when you want to eat dinner and when you place the Prime Rib into the oven. Get it in at the right time and you'll be eating like a king.<br />
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<b><u>AJ's Secret:</u></b><br />
<br />
<ul>
<li>I use a two temperature cooking method. The first 30 minutes begin at 450 degrees F to sear the meat and give it lots of flavor. The remainder of the cooking period is at 350 degrees F to evenly cook the meat from the inside out. </li>
<li>As a general rule, cook the Prime Rib about 15-20 minutes a pound. For a medium cooked roast, remove the roast when the internal temperature is about 140 degrees F. It still has a bit of pink but not overbearingly bloody. If you're more of a pink lover, remove the roast when the internal temperature reaches about 130 degrees F.</li>
</ul>
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<b><u>Garlic Studded Prime Rib</u></b></div>
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Recipe by Me</div>
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<b><i>Ingredients</i></b></div>
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1-10 lb Prime Rib Roast</div>
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2 heads of garlic</div>
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~ 3 tbsp Olive oil</div>
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~2 tbsp Kosher Salt</div>
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~1 1/2 tsp Pepper</div>
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~1 tbsp Garlic Powder</div>
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<b><i>Directions</i></b></div>
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3 hours before roasting, take out the prime rib from the refrigerator and allow it to come to room temperature.</div>
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Preheat the oven the oven to 450 degrees F. While the oven is heating, quickly rinse the Prime Rib under cold water just to ensure it is clean. Dry with paper towels. Once dry, transfer the prime rib to a large roasting pan (a roasting rack is not necessary) and set aside. </div>
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Take the 2 heads of garlic and remove the peel from each clove. Proceed to cut the individual garlic cloves in half or into thirds. With a small paring knife, cut small slits that are about 1 to 2 inches deep into the meat and begin to insert the pieces of garlic into each slit. Make enough slits to use up all the garlic.</div>
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When the Rib roast is completely studded with garlic cloves, evenly spread olive oil to cover the meat completely. Then, evenly spread the kosher salt, pepper and garlic powder so that every inch of meat has seasoning.</div>
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Place the seasoned and studded roast into the oven and bake at 450 degrees F for 30 minutes. After 30 minutes reduce the temperature to 350 degrees F. Continue to cook the roast for about 15-20 minutes a pound. For a 10 pound roast to get to medium, it should take about 3 hours or until the internal temperature reaches about 140 degrees F. For more of a medium rare, remove the rib roast when an internal temperature reaches about 130 degrees F.</div>
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Allow the roast to rest for at least 30 minutes before carving to prevent the juices from running out.</div>
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-Aaron John</div>
Aaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com2tag:blogger.com,1999:blog-1165106897024782049.post-53899981155078604442013-11-23T09:18:00.000-08:002013-11-23T09:18:44.953-08:00Oatmeal Lace Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRIiUcycqnqZBPjFHhcSIuIN3Jq5vagDOHBsRByD8K-pK3NaPp5wSEsSXZ9sLc4zc4C7cqElgDFGHRJFPF5uws6tWEp0DNHI7x5rX4yRNC6X1ypPkn4_U8pXZCmuzrm5kMa_QMg-SFGo/s1600/DSC_0040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRIiUcycqnqZBPjFHhcSIuIN3Jq5vagDOHBsRByD8K-pK3NaPp5wSEsSXZ9sLc4zc4C7cqElgDFGHRJFPF5uws6tWEp0DNHI7x5rX4yRNC6X1ypPkn4_U8pXZCmuzrm5kMa_QMg-SFGo/s640/DSC_0040.JPG" width="640" /></a></div>
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Red cups are back at Starbucks, twinkling lights surround the trees in Downtown Seattle and Christmas music is already playing on the radio. This can only mean one thing, cookie season is upon us. Thanksgiving is next week and I feel like it's all about Christmas right now. Either way, this is the time where cookie magic happens. Personally, every day is a cookie day, but that's just me. So, if you're more of a cookie season kind if person, here's a recipe for you.<br />
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These cookies, although easy to put together, are quite time consuming when it's time to bake. Because these cookies spread out so much, you can only bake a few at a time which is the downfall to this cookie. But, these cookies come out crunchy, buttery and sugary. More like a cross between candy and cookie than anything else. Just be warned, shield your eyes when you remove the baked cookies from the pan, for pools of butter will be in your future.<br />
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<b>AJ's Secrets:</b><br />
<br />
<ul>
<li>These cookies need to be baked off immediately once the dough is made. If you put the dough in the refrigerator and bake later, the dough does not spread evenly in the oven. Once baked, I also found the cookies to not hold their shape and they ended up falling apart.</li>
<li>MUST use parchment paper or a silicone baking sheet. Due to the amount of sugar in these cookies, these will stick despite having so much butter in them.</li>
<li>Let the cookies cool on the pan for at least 5 minute before transferring to a cooling rack. If not, the cookies will break into pieces when you try to lift them up with a spatula.</li>
</ul>
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<b><u>Oatmeal Lace Cookies</u></b></div>
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<a href="http://www.marthastewart.com/313866/oatmeal-lace-cookies">Recipe</a> by Martha Stewart</div>
<b><i>Ingredients</i></b><br />
1 1/2 cups (3 sticks) unsalted butter<br />
3 cups uncooked rolled oats (do not use instant)<br />
1 1/2 tablespoons all-purpose flour<br />
1 teaspoon salt<br />
1 3/4 cups sugar<br />
2 teaspoons vanilla extract<br />
2 large eggs, lightly beaten<br />
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<b><i>Directions</i></b><br />
Heat oven to 325 degrees. Cover a baking sheet with parchment paper.<br />
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In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix thoroughly.<br />
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Place 1 1/2 tablespoons of batter at a time on the parchment, leaving at least 3 inches between cookies. Flatten batter into a circle with the back of a spoon. Bake for 13 to 15 minutes, or until just golden brown. Cool on wire racks.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com1tag:blogger.com,1999:blog-1165106897024782049.post-60426010812831317022013-11-16T14:09:00.002-08:002013-11-16T14:09:20.411-08:00Cherry de Pon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2zE1G8wHSXZqKmk10887lhA9YbeAAvzD5F12c391Pc9gmcN59EBznJEgMf_-0DPNgD1gKGyAjmbCjWyvS3hqq3DpWkujADvaPKkk7W4lKi1gZxzFPvDNMxuFkLbhCUby1JG_8bML/s1600/20130902_162714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk2zE1G8wHSXZqKmk10887lhA9YbeAAvzD5F12c391Pc9gmcN59EBznJEgMf_-0DPNgD1gKGyAjmbCjWyvS3hqq3DpWkujADvaPKkk7W4lKi1gZxzFPvDNMxuFkLbhCUby1JG_8bML/s400/20130902_162714.jpg" width="300" /></a></div>
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My favorite thing to eat has always been ice cream. Having those 1.5 quart tubs of Dreyer's ice cream in my house is dangerous! I've been known to finish that off in 4 days, no joke. Supposedly, ice cream is fattening, so they say. Frozen yogurt on the other hand is healthy then, right? I mean, it's yogurt. Well, maybe it's not "healthy", but it's "healthier".<br />
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After a walk in Seward Park, my friends and I decided to get something cold to cool us down. Our trek led us to Cherry de Pon in Renton. It's a self serve yogurt place, basically a Yogurtland.<br />
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We entered and they had about 8-10 different flavors. I opted to get their vanilla, chocolate, taro and pink lemonade and topped them with crushed chocolate cookies, andes mints and mochi. The frozen yogurt was fantastic. I didn't miss ice cream one bit. The vanilla was creamy and wasn't tangy, just like real ice cream. The chocolate had a classic chocolate flavor as well. The taro was the best I've tasted. I've tried taro at other places and it just tasted too much like coconut, not taro at all. But this one was just like taro bubble teas I get. The big surprise was the pink lemonade. It was super tangy which was refreshing, almost more like sorbet than frozen yogurt but still had a creamy aspect to it. It reminded me of when I was younger and would eat those lemon ice's that came in a tube at my cousins house. Was it by Minute Maid?<br />
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Overall, fantastic place!<br />
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<b>My rating: 4 out of 5 stars</b><br />
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<a href="http://cherrydepon.com/">Cherry de Pon</a><br />
365 S Grady Way
Bldg F, Ste G<br />
Renton, WA 98057<br />
Telephone: (425) 226-5246<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com2tag:blogger.com,1999:blog-1165106897024782049.post-26997993806747408422013-11-10T14:32:00.004-08:002013-11-10T20:23:30.600-08:00King 5 & Evening Magazine Best of Western Washington...The Winner for "Best Food Blog" 2013 is...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6g-IyO9_WLkPRi65xO7dE9k9FHhgJmSUYgEdnVTzY_lOxPCiDUXBG1cWdfBTRJEPJlWGFEYr6deEhQnw-CrtTqP_dFwxzEBLKNRXiAN1wgiQXpzr1iSJIO0NmCqa117lokvdGMK_7hTE/s400/Screen+shot+2013-11-10+at+2.03.46+PM.png" style="margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://best.king5.com/best/food-blog/online-and-social-media/western-washington/slideshow">http://best.king5.com/best/food-blog/online-and-social-media/western-washington/slideshow</a></td></tr>
</tbody></table>
ME!! For the past 2 months I competed in King 5 & Evening Magazine's contest for "Best Food Blog" and I won!! I can't believe it and I'm still shocked.<br />
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Results were announced on November 8th and the whole day I was on pins and needles. Trying not to think about whether I won or not, I treated the day as normal. I went to class, had some lunch, volunteered at Swedish Medical Center, and was hoping the time would go by quickly until the results were announced at 8 PM that night.<br />
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This race was tight between the person in second and myself. I was expecting the best and prepared for the worst that day but I had a strange feeling in my gut. Was it good? Was it bad? I honestly didn't know and I just wanted it to be all over. When I got home, after waiting at least 15 minutes for the page to load due to site errors, I saw it. My face, "Winner", #1. "Whaaaa?!?!?! No way!!" I said to myself. I jumped, I ran and I screamed "Ahhhhh!!" like a little kid on Christmas morning. One of the best things I've ever felt in a long time.<br />
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Looking back on everything, when I started my blog 3 1/2 years ago, I never expected anything like this to happen. From hiding my love of food, cooking and baking from a majority of people in my life because of fear, to no longer being afraid of social norms in our society, it's amazing. If this competition showed me anything, it reinforces what I've said since the beginning. "Do what you love, no matter what it may be. Live your life the way you want to live it and don't let fear or the opinion of others drive you away from your passion."<br />
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I want to thank every single person that has supported me and my blog for the past 3 1/2 years and those that voted for me in this competition. Whether you are a friend, family member, supporter of my passion, lover of my blog, I wouldn't be here without any of you. No words can express how thankful I am for the support. It means the world to me that I won this competition and that this is just the beginning of what else may come my way. Food Network, here I come.<br />
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-Aaron JohnAaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com3tag:blogger.com,1999:blog-1165106897024782049.post-44922655453020416262013-10-26T11:10:00.001-07:002013-11-23T07:14:34.087-08:00Pico de Gallo<div class="separator" style="clear: both; text-align: center;">
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A couple weeks ago, I bought something I've wanted for a long time. I've wanted this item for over 2 years, but every time I was ready to buy it, my school tuition notice would magically appear in my inbox with impeccable timing. That money I saved up could no longer be used for that one thing I wanted, instead, it went into helping pay for that tuition. Each and every time this happened, it was another chance that slipped away from me.<br />
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This time was different. I've waited long enough and I had to have it. What did I buy? A DLSR Camera! After asking for advice from a couple of friends, I decided on getting the nikon D3200. It wasn't exactly my first choice but all my friends brought up good points. Did I know how to use a DSLR? No. Did I want to realllyyy want to get into photography? Not really. Did I want to spend over $1000? Heck No! The nikon D3200 seemed like a good choice, a good entry level camera and decently priced. I could always upgrade if I wanted but it was best to learn the basics first.<br />
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I still have no idea what I'm doing with this thing. I have tons to read up on and a DVD that came with the package to watch. This Pico de Gallo was my first attempt with a DSLR, so hopefully it doesn't look like crap.<br />
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I love Pico de Gallo. The juicy tomatoes, crunchy onion, spicy jalapeno and fresh cilantro are one great combo. Give me tortilla chips and some Pico de Gallo and I'll be good. This week I ate a quesadilla with a boat load of this Pico de Gallo 3 times...I think that says a lot. Not to mention, this recipe is beyond easy to make. </div>
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AJ's Secret:</div>
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</div>
<ul>
<li>My mom has always told me she learned that the harder the jalapeno, the spicier it will be. Whether this is true or not is completely up in the air. All the jalapenos around our house has been hard and spicy so maybe it's true?</li>
<li>Some people seed the tomatoes and I say why? I personally don't mind the seeds and it's one less step to do. If you're picky about the seeds, go ahead and squeeze them out or simply run your fingers in the inside to ease them out and dice them up from there.</li>
<li>Make this Pico de Gallo in advance, at least 2 hours, for the flavors to marry. It's definitely one of those things that gets better with time, if it lasts that long that is.</li>
</ul>
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<b><u>Pico de Gallo</u></b></div>
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Recipe by Me</div>
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<b><i>Ingredients</i></b></div>
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4 roma tomatoes, diced</div>
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1/2 medium onion, diced</div>
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1/2 cup cilantro, chopped</div>
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1-2 jalapenos, seeded and minced</div>
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1/2 a lime</div>
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1 tsp salt</div>
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<b><i>Directions</i></b></div>
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Mix the tomatoes, onion and cilantro in a bowl. Add in the seeded and minced jalapeno to your desired heat level, as well as the juice from 1/2 a lime and the salt. Mix the pico de gallo until everything is combined thoroughly. Adjust for seasoning if needed. This can be made well in advance.</div>
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-Aaron John</div>
Aaron Johnhttp://www.blogger.com/profile/10556649700997440183noreply@blogger.com9