tag:blogger.com,1999:blog-91454428319435762612024-03-15T18:10:16.059-07:00Sourdough SundayGretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-9145442831943576261.post-78124953354504173862020-12-13T13:21:00.000-08:002020-12-13T13:21:44.187-08:00Grandma's Famous Dinner Rolls<div class="separator" style="clear: both; text-align: center;">
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I've had these pictures a long time. Like a LONGGGG time. Like way back when I had bangs and wore that giant garmin watch haha. But this recipe is everything. It's the most beloved recipe in our family. </div>
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Looking back at these pictures makes me miss those Thanksgiving and Christmas mornings where I (or we as the grand daughters) would go and help grandma roll out the rolls for that night. It was always a time full of excitement and laughter as we dipped and double dipped those rolls in butter and then proceeded to line 7 cookie sheets full of them.<br />
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These rolls may take some time and a whole lot of butter and muscle grease. But they are ALWAYS worth it. Don't forget to bake them to be golden brown and serve them piping hot out of the oven. And if you're lucky you might just find some homemade raspberry jam to spread on top. YUM! </div>
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<b>Grandma's Homemade Rolls</b></div><div class="separator" style="clear: both; text-align: left;"><b>Yield-3 dozen</b></div>
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<b>INGREDIENTS:</b></div>
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2 cups Milk</div><div class="separator" style="clear: both; text-align: left;">5 Tablespoons Butter</div><div class="separator" style="clear: both; text-align: left;">2 teaspoons Salt</div><div class="separator" style="clear: both; text-align: left;">3/4 cup Sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 cup Water, lukewarm</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon Yeast</div><div class="separator" style="clear: both; text-align: left;">1/4 teaspoon Sugar</div><div class="separator" style="clear: both; text-align: left;">2 Eggs</div><div class="separator" style="clear: both; text-align: left;">6 cups Flour</div><div class="separator" style="clear: both; text-align: left;">1/2 cup melted Butter</div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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<b>DIRECTIONS:</b></div><div class="separator" style="clear: both; text-align: left;">1) In a medium sized mixing bowl in the microwave (or in a small saucepan on the stove), scald milk. Add butter, salt, and 3/4 cup sugar. </div><div class="separator" style="clear: both; text-align: left;">2) In a separate small bowl, add lukewarm water, yeast, and 1/4 teaspoon sugar. Let sit and proof until very bubbly. </div><div class="separator" style="clear: both; text-align: left;">3) Once milk mixture is cool, add eggs and combine. </div><div class="separator" style="clear: both; text-align: left;">4) In a large mixing bowl (or stand mixer bowl) add milk mixture and yeast mixture and combine. Slowly add sifted flour one cup at a time until dough forms a sticky but soft consistency that supports itself (you might not need all the flour).</div><div class="separator" style="clear: both; text-align: left;">5) Knead dough to blend well (about 5 minutes in the stand mixture). </div><div class="separator" style="clear: both; text-align: left;">6) Cover dough in bowl and let rise somewhere warm for around 2 hours or more.</div><div class="separator" style="clear: both; text-align: left;">7) After risen, turn dough out on a floured surfaced and roll into a large circle. Cut into circles, stretch into ovals, dip in melted butter and fold over and poke to form the shape. Line up on tray.</div><div class="separator" style="clear: both; text-align: left;">8) Let rise another hour or two, then bake at 375° for around 15 minutes until slightly golden. Enjoy! </div><div class="separator" style="clear: both; text-align: left;"><br /></div>
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P.S. Enjoy the following pictures. May we always remember the little things like that Christmas table cloth, or the sight of our grandma stirring the dough with more strength than we all had put together. </div>
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<br /><span><!--more--></span><span><!--more--></span><span><!--more--></span>Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com2tag:blogger.com,1999:blog-9145442831943576261.post-62742924171405797082019-04-18T10:32:00.003-07:002019-04-18T14:46:01.538-07:00Sourdough Waffles & Start Information<div>
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Here it is! Can you believe it? After 4 years, the iconic recipe of this blog is finally being posted haha... sorry about that. This recipe is a family secret that has been passed down for generations. So if I go missing, you'll know my grandma is punishing me <span style="background-color: white;">😉 </span>just kidding! I'm sure she will be thrilled to not have to write it down for everyone in the family!<br />
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We love these waffles so much. They are amazing topped with all the regular things like: whipped cream, maple syrup, berries, and peaches. My mother has also been simply spreading butter on her waffle and eating it plain for years, which I have found now is SO good! I'm pretty sure there is no bad way to eat these babies. Crank up the iron and whip those egg whites, you're about to have the more unreal experience of your life.<br />
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Please let me know if you have any questions! I am in no way a sourdough expert, but I am connected to many <span style="background-color: white;">😉</span></div>
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xo,</div>
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Gretta </div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Sourdough Waffles</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Yield: 10-12 waffles, about 4-5 people</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">INGREDIENTS:</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">About 1 to 2 cups Sourdough Start</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 cups flour</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2 cups warm water</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1/4 cup sugar</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1/4 cup oil</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3 eggs</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoon soda</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoon salt</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1 teaspoon powder</span><br />
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<span style="font-family: "georgia"; font-size: 12pt; font-weight: 700; white-space: pre;"><span style="font-size: 12pt;">DIRECTIONS:</span></span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1) In a large mixing bowl, combine 1 1/2 to 2 cups of sourdough start, flour, and warm water. Stir and cover </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">overnight or for at least 6 hours. (Don't forget to feed the remainder of your start after you use it). </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2) After resting, add sugar and oil and mix.</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3) Separate eggs, and add egg yolks to the mixture. Save whites for later. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">4) Stir until all ingredients are well combined. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">5) Sprinkle soda, salt and powder on top of the batter. Fold to combine. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">6) Whip egg whites until stiff. Using a folding motion (lift from the bottom and bring through the middle), </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">stir in the egg whites. Careful to not break the air bubbles which help to create fluffy waffles. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">7) Cook in a preheated waffle iron until golden brown. Spray with Pam between waffles to prevent sticking. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Toppings: Fresh whipped cream, berries or peaches, maple syrup and most importantly, we </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: italic; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">love</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> to add </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">chopped pecans into our batter right before we close the iron. Yum!</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Freezing: We always freeze our leftover waffles, if we have them, and heat them up in the toaster for the </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">next couple days. I'm not sure how long they should be stored, they never last more than a couple days at our house! </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Before you freeze them, let them sit out for a couple hours to dry so that you don't get freezer burn. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YzGhf7EYcvyz7Jyr00njeCg1jVgzxnTo7N_8SInJk03ikXVGXMvmYdmk3Zhv1P43IUUC19io3lnghiFsDOWwEm859-KcwLvYXdBtf25TvSvIOprIxwtmv9syfXtWPBUe0oTShr-TdCCX/s1600/sourdoughsedited1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="530" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7YzGhf7EYcvyz7Jyr00njeCg1jVgzxnTo7N_8SInJk03ikXVGXMvmYdmk3Zhv1P43IUUC19io3lnghiFsDOWwEm859-KcwLvYXdBtf25TvSvIOprIxwtmv9syfXtWPBUe0oTShr-TdCCX/s1600/sourdoughsedited1.jpg" style="cursor: move;" /></a></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Sourdough Start Information: </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">First off, I am NOT a pro at sourdough. These are the things I have learned from my mom and grandmother. But </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">hopefully they will help you on the path to amazing sourdough! </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1) </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">What is a sourdough start?</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">: A sourdough start is a mixture of different bacteria and yeast, mixed with flour and</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> water to "feed it". Because of what it's made up of, there are different strains of sourdough start. They use different </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">bacteria and usually will taste different depending on the start! For example the famous San Francisco Sourdough </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">will taste different than the start we use for our waffles, which is pretty mild. The start our family uses came from my </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">great great great grandfather who got it from a sheep herder! </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">1) </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Getting a sourdough start</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">: So, how do you get one? Find a friend or family member who has a sourdough start</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> and ask them to share. You can make your own start too, </span><span style="background-color: white; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">but it can take a couple of weeks. To avoid the hassle all you </span></div>
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<span style="background-color: white; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">need is a small amount from someone else's start to take home and feed. I have also heard that some bakeries </span></div>
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<span style="background-color: white; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">(or whole food stores) will give you a start for free! </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">2) </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Feeding your start</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">: Your start needs to be fed regularly, but time differ depending on if you keep it in the fridge </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">or out on the counter. The start that everyone in our family uses (it's all the same because we share) can go dormant </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">in the fridge. I'm not sure if that's how all starts works, you can ask whoever you got it from how to take care of it. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">We store our start in the fridge and then we feed it a couple days before we will use it if we haven't gotten it out in a </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">while. Make sure you dump out some of your start if it is close to the top so so it doesn’t overflow the container. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">To feed your start, add flour and warm water and stir it all up. When you store a sourdough start in the fridge, it will</span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;"> have some clear or light yellow or brownish liquid at the top. I usually pour this off before I feed my start, but you can </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">mix it in if you want, either way is fine. I have read articles that say you should use about 1 cup flour to 1/2 cup warm </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">water, but that seems like a lot of flour. It's hard to pinpoint because your start might be more or less wet than another </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">one. Just make sure it has a thick but wet consistency. It should be a thick, sticky batter that can slowly pour out. It </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">shouldn't be too watery and it also shouldn't be like a dough. After feeding, let it sit and ferment for 12-24 hours until </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">it's all bubbly, then you can put it back in the fridge. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">3) </span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 700; text-decoration: none; vertical-align: baseline; white-space: pre;">Using your start for dough</span><span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">: When you use your start, you can use a lot of it. It only takes about 1/2 cup or less </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">to continue to grow! For our waffle recipe you will need about 1 to 2 cups of start. If you don't have enough, feed your </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">s</span><span style="font-family: "georgia"; font-size: 12pt; white-space: pre;">tart a couple days before to build up your store. After you use your start, be sure to feed it and let it sit out to grow </span></div>
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<span style="font-family: "georgia"; font-size: 12pt; white-space: pre;">about 24 hours before you put it back in the fridge. </span></div>
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<span style="background-color: transparent; color: black; font-family: "georgia"; font-size: 12pt; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre;">Questions? Comment below! </span></div>
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com8tag:blogger.com,1999:blog-9145442831943576261.post-37005154510386987482019-01-26T18:13:00.001-08:002019-01-26T18:30:18.696-08:00Key Lime Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR18mmu5j9j09m8te99jFZm3_dh2lHErg54HGRGcnhD33_3FcXVqi4j6uYQk6v3hlDrm6wV0Qv3vQWXx08rm0ufdtFGGbSlmkx34K-vwZbQfjsnzY3Nyr41i3wFaeQQskzkGGeesJphAVO/s1600/keylimepie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR18mmu5j9j09m8te99jFZm3_dh2lHErg54HGRGcnhD33_3FcXVqi4j6uYQk6v3hlDrm6wV0Qv3vQWXx08rm0ufdtFGGbSlmkx34K-vwZbQfjsnzY3Nyr41i3wFaeQQskzkGGeesJphAVO/s1600/keylimepie3.jpg" /></span></a></div>
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<span style="font-family: inherit;">We've been on a key lime kick these days. This pie is just so delicious and refreshing. After eating it a couple weeks ago I knew it needed to be posted asap! </span></div>
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<span style="font-family: inherit;">Weston has requested that I make this pie everyday when he comes home from work in the summer. But I doubt my lime squeezing abilities would be able to last that long ;) </span></div>
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These three pies were for our neighbors, and it took about all the energy I could muster to not cut into one of them and have a bite (or maybe a very large slice) myself.<br />
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Also, shout out to Ellie my sister who had a dream that her patronus was a piece of pie. We are obviously related ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iNzfmLR9-YvhrMj1JVh3dkP6zWLOEGFkYD9WLvy2gN39ky2fMTHHeIuETTsB-SteT22iaqJGTU7fvzjw9txl0eNo4WRi_qvxma3EnsW6jftjpUxLaL88Rop2Pj2YFHuV4b0GgQJrS2zJ/s1600/keylimepie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: inherit;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iNzfmLR9-YvhrMj1JVh3dkP6zWLOEGFkYD9WLvy2gN39ky2fMTHHeIuETTsB-SteT22iaqJGTU7fvzjw9txl0eNo4WRi_qvxma3EnsW6jftjpUxLaL88Rop2Pj2YFHuV4b0GgQJrS2zJ/s1600/keylimepie2.jpg" /></span></a></div>
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<span style="font-family: inherit;"><b>Key Lime Pie</b></span><br />
<span style="font-family: inherit;"><b>INGREDIENTS:</b></span><br />
<span style="font-family: inherit;"><i>For the Crust:</i></span><br />
<span style="font-family: inherit;">1 1/4 cup graham cracker crumbs</span><br />
<span style="font-family: inherit;">5 Tablespoons butter, melted</span><br />
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<span style="font-family: inherit;"><i>For the Filling:</i></span><br />
<span style="font-family: inherit;">4 egg yolks</span><br />
<span style="font-family: inherit;">1 (14 oz) can sweetened condensed milk </span><br />
<span style="font-family: inherit;">3/4 cup freshly squeezed lime juice (about 6 limes)</span><br />
<span style="font-family: inherit;">1 Tablespoon grated lime zest</span><br />
<span style="font-family: inherit;">1/2 cup whipped cream</span><br />
<span style="font-family: inherit;">*Extra whipped cream for serving</span><br />
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<span style="font-family: inherit;"><b>DIRECTIONS:</b></span><br />
<span style="font-family: inherit;">1) Preheat oven to 350<span style="background-color: white;">°</span> F.</span><br />
<span style="font-family: inherit;">2) <i>Make the crust</i>: In a medium sized bowl, melt butter then add graham cracker crumbs. Stir until combined. Press crumbs into bottom and sides of a 9 inch pie dish. Cook for 8 minutes at 350<span style="background-color: white;">° F</span>.</span><br />
<span style="font-family: inherit;">3) <i>Make the filling</i>: In a large mixing bowl, beat eggs yolks until thick. Add sweetened condensed milk, lime juice, lime zest, and whipped cream. </span><br />
<span style="font-family: inherit;">4) Pour filling in baked crust and place back in the oven (at 350<span style="background-color: white;">° F</span>) for 10 minutes. (Note: Pie will not be completely set after baking). </span><br />
<span style="font-family: inherit;">5) Let pie cool in the fridge before serving (to allow it to set completely and to be cold when serving). </span><br />
<span style="font-family: inherit;">6) Top with a dollop of freshly whipped cream and enjoy! </span><br />
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<span style="color: black; font-family: inherit; margin-left: 1em; margin-right: 1em; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs6O6bWDnKqpgmmF_C3JOS4HmUSjgIkTAf5eAhdhjdbkYMCVenjtF87fj894sk_CZdDWW52the47LaVXxa_8nPiEljtXgl-Bbfc3R2ETDuw3OzYV9qYl-ey1sK2bCOvPYfD74HUJxMh93/s1600/keylimepie5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="530" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbs6O6bWDnKqpgmmF_C3JOS4HmUSjgIkTAf5eAhdhjdbkYMCVenjtF87fj894sk_CZdDWW52the47LaVXxa_8nPiEljtXgl-Bbfc3R2ETDuw3OzYV9qYl-ey1sK2bCOvPYfD74HUJxMh93/s1600/keylimepie5.jpg" /></a></span><br />
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xoxo,<br />
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Gretta<br />
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com3tag:blogger.com,1999:blog-9145442831943576261.post-43580541261942504862019-01-09T12:39:00.000-08:002019-01-09T12:40:15.600-08:00Aunt Cheri's Baked Beans<div class="separator" style="clear: both; text-align: center;">
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Hi there! Wow, I can't believe JULY was the last time I posted on here. Logging on after months is something like a breath of fresh air to be honest...<br />
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I took a break from blogging because I didn't really understand why I was doing it. But I've recharged and become more excited and now I know that I want to finish what I've started (if I will ever finish). It may take me a little longer to post on here, but my goal is to post family recipes so we can all enjoy them!<br />
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So enough of my rant, lets talk about these Baked Beans! I took these pictures last summer. But here I am finally posting them!<br />
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These are the ingredients you will need:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipin0Vlc5ziCm32z41H8bAQDUg-RUCClo0buqxehzNwXGhh0Vlqqw1FZbmS1C7H7NJWSjAOtLl4wcuHn3z74LbF5irALaexBYr84a68n1Cg2GANzq1RGT6wuhzRZqev9-Bt19uVI1O4BVL/s1600/bakedbeans4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="530" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipin0Vlc5ziCm32z41H8bAQDUg-RUCClo0buqxehzNwXGhh0Vlqqw1FZbmS1C7H7NJWSjAOtLl4wcuHn3z74LbF5irALaexBYr84a68n1Cg2GANzq1RGT6wuhzRZqev9-Bt19uVI1O4BVL/s1600/bakedbeans4.jpg" /></a><br />
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I would recommend sticking with the Bush's brand beans and Sweet Baby Ray's Barbecue Sauce (at least that's what the pro, Aunt Cheri, told me).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuqjFYjcZ8-57YlmPyqYs_KQOsxqeDvCIzI37oqpc4oYEioul_Ofmk8v2l8k4tTbzmnF3Y9ddX2FHDb1jd464nZEYLO9-wyWNYlDVbGXTe5bNrzlg0i-VJKrGPEdicI71wN-KYOAWZOsw/s1600/bakedbeans2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBuqjFYjcZ8-57YlmPyqYs_KQOsxqeDvCIzI37oqpc4oYEioul_Ofmk8v2l8k4tTbzmnF3Y9ddX2FHDb1jd464nZEYLO9-wyWNYlDVbGXTe5bNrzlg0i-VJKrGPEdicI71wN-KYOAWZOsw/s1600/bakedbeans2.jpg" /></a></div>
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These beans are a sort of legend in our family. They're up there with Grandma's Potato Salad and Mom's Oatmeal Chocolate Chip Cookies. Yep they're THAT good!<br />
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Not to be too sentimental, but sometimes growing up is kinda the worst. Why? Because sometimes I wish I could go back to those Sunday picnics on Grandma's back porch. I would savor those times where we would dunk our grilled chicken in a gallon of BYU ranch dressing and enjoy that homemade ice cream churning in the bucket.<br />
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Those times may be rare now, but there's always the future. So, here's to creating those same memories for the next generation. And you can bet that these amazing Baked Beans are going be there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslXHYWD3opH2zMjjmsK6PGDPSeu6QKjl_2AQyRAKnqSZ24VbBVw3RwBYoxDDHSAY0PjSzXKgB5poGTe3YG9rYOF0llWw6cdUk8sniip0bJuy8FrrGxX7SYzaELj7e8rCy1NooAAoQ_YRl/s1600/bakedbeans1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhslXHYWD3opH2zMjjmsK6PGDPSeu6QKjl_2AQyRAKnqSZ24VbBVw3RwBYoxDDHSAY0PjSzXKgB5poGTe3YG9rYOF0llWw6cdUk8sniip0bJuy8FrrGxX7SYzaELj7e8rCy1NooAAoQ_YRl/s1600/bakedbeans1.jpg" /></a></div>
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<b>Cheri's Baked Beans</b></div>
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<b>INGREDIENTS</b></div>
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1 pound bacon, cut in 1 inch pieces</div>
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1 large white or yellow onion, chopped</div>
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3 cans, 16 oz. Bush Brand Pork n Beans, with juices</div>
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1 can, 15 oz. black beans, drained</div>
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1 can, 15 oz. pinto beans, drained</div>
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1 can, 15 oz. kidney beans, drained</div>
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1 cup Sweet Baby Ray's Barbecue Sauce</div>
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1/4 cup brown sugar</div>
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3 or 4 big squeezes of yellow mustard</div>
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3 or 4 dashes of liquid smoke</div>
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<b>DIRECTIONS</b></div>
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1) Preheat oven to 300 <span style="background-color: white; color: #6a6a6a; font-family: "roboto" , "arial" , sans-serif; font-weight: bold;">°</span>F.</div>
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2) In a large oven-safe pot, cook bacon pieces until crispy. After cooked, remove the bacon from the pot and set aside. </div>
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3) Discard most of the bacon grease except about a tablespoon. Cook the onion in the same pot in the remaining grease until soft. </div>
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4) Add the rest of the ingredients (except cooked bacon). Taste the mixture for flavor, add more mustard, liquid smoke or brown sugar as desired. Bake in the oven for 2 to 4 hours. Remove and stir in bacon pieces right before serving. Enjoy! </div>
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xoxo,<br />
<br />
Gretta<br />
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<br />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com7tag:blogger.com,1999:blog-9145442831943576261.post-35969960170927277942018-07-05T15:19:00.000-07:002018-07-05T15:19:33.114-07:00Cilantro Lime Dressing<div class="separator" style="clear: both; text-align: center;">
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Say hello to the perfect sauce for everything from a salad to tacos and anything in between! This recipe is extremely tasty and versatile. You can make it thick or thin, spicy or mild but no matter what, it's delicious and addictive! Don't say I didn't warn you ;) enjoy! </div>
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<b>Cilantro Lime Dressing</b><br />
<b>INGREDIENTS</b><br />
1 packet Traditional (not Buttermilk) Hidden Valley Ranch mix<br />
1 cup mayonnaise<br />
1 cup buttermilk<br />
2 tomatillos, husk removed and diced<br />
1/2 bunch fresh cilantro<br />
1 teaspoon minced garlic<br />
juice of 1 line<br />
1/4, 1/2, or whole jalapeno pepper<br />
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<b>DIRECTIONS</b><br />
Combine all ingredients in a blender or food processor and pulse until smooth. TIP: Start with small amount of pepper and then increase until desired hotness. Store in the fridge in an airtight container.<br />
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<b>NOTES</b><br />
One time I added an avocado and it was awesome! So don't be worried to change it up! Be sure to taste it while you make it and change anything you'd like because sometimes different ingredients will taste differently (like one pepper may be much stronger than another, etc). <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmXZHiRg8xdjEnH7tUIIQt0oe5XSgzUi-FMusHeWkPrDXEy0V1HdUz6ckRdm5Kl4uN-rlsVQLaOr_teOYKqkddCkRKBJ8RqI7Bv3xDNm-0U-lP_NiuVWpAWOlL2gQ3NeI69j6ghPY3JsB/s1600/cilantrolimedressing3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="530" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmXZHiRg8xdjEnH7tUIIQt0oe5XSgzUi-FMusHeWkPrDXEy0V1HdUz6ckRdm5Kl4uN-rlsVQLaOr_teOYKqkddCkRKBJ8RqI7Bv3xDNm-0U-lP_NiuVWpAWOlL2gQ3NeI69j6ghPY3JsB/s1600/cilantrolimedressing3.jpg" /></a><br />
<br />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com2tag:blogger.com,1999:blog-9145442831943576261.post-80136172004761566252018-06-09T16:31:00.002-07:002018-06-09T16:32:05.152-07:00Coconut Chocolate Chip Banana Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKxhV_jGRN1jWPJZrYfD1_6BgHw2qE8MP_Gf2LjYggfWf1EMQNLilPlfpKW9bZSPNmlu6tR2mP-lWzeS0RxQ_hBA-GvHyBfWnkByO-rDorOZsuWtc-ZLzvq1vhBTK1x01srbT9PUEctHm/s1600/coconutchocolatechipbananabread1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirKxhV_jGRN1jWPJZrYfD1_6BgHw2qE8MP_Gf2LjYggfWf1EMQNLilPlfpKW9bZSPNmlu6tR2mP-lWzeS0RxQ_hBA-GvHyBfWnkByO-rDorOZsuWtc-ZLzvq1vhBTK1x01srbT9PUEctHm/s1600/coconutchocolatechipbananabread1.jpg" /></a></div>
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The other day I was reading a cookbook (weird I know) and it got me thinking about how different families use different ingredients. Like cream of tartar kept showing up in all these recipes and I was like, "that's so interesting. I don't think my family even has one recipe with cream of tartar in it." You know what I mean?<br />
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For example, my husband's family uses lots of potatoes, cream cheese, and eggs. It's the greatest thing ever because those ingredient make delicious food and it always feels so Killpack-ish.<br />
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My family definitely has those common ingredients as well. You'll probably notice in these recipe that they commonly use butter, pecans, chocolate chips, hopefully some sort of fruit or vegetable and most likely more butter. Maybe it's just me, but I honestly believe chocolate chips and some good chopped pecans will make anything better!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG3pPdANrO-iG9anJou2XN3eeAeA9W0zwiTWvZX3Cnt4rYCYl7kaYsPXewpSyQHZvq154j9OlwdVmoTNhfMXevC15FFj71J9wQrPcKRdFwpoXy3rDGbUM3yPMEr5zB1sFl4xSIwlhGPU0/s1600/coconutchocolatechipbananabread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSG3pPdANrO-iG9anJou2XN3eeAeA9W0zwiTWvZX3Cnt4rYCYl7kaYsPXewpSyQHZvq154j9OlwdVmoTNhfMXevC15FFj71J9wQrPcKRdFwpoXy3rDGbUM3yPMEr5zB1sFl4xSIwlhGPU0/s1600/coconutchocolatechipbananabread4.jpg" /></a></div>
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So, my point in telling you this? Well congratulations, you found post of all posts. This Coconut Chocolate Chip Banana Bread is everything in my family. It combines all those ingredients we love (and crave continually) all in one easy recipe. Plus it includes four bananas so it's healthy right? ;)<br />
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My mom has been making this bread nonstop for quite some time. And let me tell you, there's a reason for that because it's just SO DANG GOOD! Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfjQsp0G0rcMl5-R0t6teSJNmc3tFf1hFuTxiXRe44a_TCT9Us4FevptFeGGDZNFQVsW3TjUBWsg4kip82fk3HKx6VaV9gj6_-BobBnGzYvNirKzGyY5oRqpoktVa7XDS5ka39-zs09bV/s1600/coconutchocolatechipbananabread5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMfjQsp0G0rcMl5-R0t6teSJNmc3tFf1hFuTxiXRe44a_TCT9Us4FevptFeGGDZNFQVsW3TjUBWsg4kip82fk3HKx6VaV9gj6_-BobBnGzYvNirKzGyY5oRqpoktVa7XDS5ka39-zs09bV/s1600/coconutchocolatechipbananabread5.jpg" /></a></div>
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<b>Coconut Chocolate Chip Banana Bread</b><br />
<b>INGREDIENTS</b><br />
2 eggs<br />
1 cup brown sugar<br />
1/2 cup (1 stick) butter<br />
4 ripe bananas<br />
1/4 cup sour cream (you can substitute plain non-fat Greek yogurt here too!)<br />
1 teaspoon vanilla<br />
1 2/3 cup flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
2 cups chocolate chips (I use 1 cup milk and 1 cup semisweet)<br />
1 1/2 cup pecans, chopped<br />
1 cup coconut<br />
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<b>DIRECTIONS</b><br />
1) Preheat ove<span style="font-family: inherit;">n to 350 <span style="background-color: white; color: #222222; font-size: 16px;">°</span> Fahrenheit.</span><br />
2) In a large mixing bowl, cream together the butter and brown sugar. Then mix in the eggs.<br />
3) In a separate bowl, mash together the bananas, sour cream and vanilla.<br />
4) Add the banana mixture to the butter mixture.<br />
5) Sift together the dry ingredients (flour, powder, salt and soda) and add to the batter. Mix until just incorporated.<br />
6) Stir in the chocolate chips, pecans, and coconut.<br />
7) Pour into two medium greased, floured, and lined bread pans and bake for 50-60 minutes. Enjoy!<br />
www.sourdoughsunday.com<br />
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Wanna make the muffins? Follow the ingredients and bake them for 20-25 minutes instead.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhvJamG9zWv2cFIUjBAn0gDNChOA51rgHlyv9v401Lw5k-_sRoZ8G5FRmDpCM-_m5x9dQdBuk5Rnml4KzTSt-IVbA2tZ7uYMAHdss6L_YO4zqNFM-LV4TgjpDtQYR65T1j0R6W507704-/s1600/coconutchocolatechipbananabread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1208" data-original-width="801" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhvJamG9zWv2cFIUjBAn0gDNChOA51rgHlyv9v401Lw5k-_sRoZ8G5FRmDpCM-_m5x9dQdBuk5Rnml4KzTSt-IVbA2tZ7uYMAHdss6L_YO4zqNFM-LV4TgjpDtQYR65T1j0R6W507704-/s1600/coconutchocolatechipbananabread2.jpg" /></a></div>
Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com14tag:blogger.com,1999:blog-9145442831943576261.post-74738081826719293572018-05-08T12:19:00.001-07:002018-05-08T18:53:47.681-07:00Chocolate Hell Cake<div>
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Say hello to this beauty (heart eyes)! I'm honestly just surprised this recipe hasn't made it on the blog until now! </div>
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Okay... So I have no idea why we call this Chocolate Hell Cake. To be honest we take this cake to a lot of funerals HAHAHA! Now that I think about it, I'm not exactly sure if that is the most appropriate name lol.</div>
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But, let me tell you, anyone will let you in their door with this cake!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_mi4owI7oHTY0mGxj-SNNDRYUUvNMyKb3T5aMA4vGdlqSj32kBjpzUV5pLgDVDNn-YorC0mttlpHlJmpT8uefaO_jDUq9gc6lBchya4hX0ItVQcqT7FbQTspyexnD_dn86F11TY4vGG-/s1600/chocolatehellcake7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="530" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia_mi4owI7oHTY0mGxj-SNNDRYUUvNMyKb3T5aMA4vGdlqSj32kBjpzUV5pLgDVDNn-YorC0mttlpHlJmpT8uefaO_jDUq9gc6lBchya4hX0ItVQcqT7FbQTspyexnD_dn86F11TY4vGG-/s1600/chocolatehellcake7.jpg" /></a><br />
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YUM. Doesn't that look SO GOOD ^^^ So moist! This is the best and easiest cake ever! It literally takes two seconds to make and everyone loves it. Also, a plus, this cake batter is so good I could eat all of it in one sitting! But I didn't tell anyone that because it has raw eggs, right? ;) Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlWsdXdrDp9Vp6l6qoY7DOt7chvGicqTbiNuIxd5ZV8gJfxULEWP2y4eSJk7h0BI82X8i24zH_-arSd91vKml8yX23SdqgvFc-OMyOysmodHZGlMINm-ycylsKY8jHN21aZJrJ9FF42gh/s1600/chocolatehellcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1120" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlWsdXdrDp9Vp6l6qoY7DOt7chvGicqTbiNuIxd5ZV8gJfxULEWP2y4eSJk7h0BI82X8i24zH_-arSd91vKml8yX23SdqgvFc-OMyOysmodHZGlMINm-ycylsKY8jHN21aZJrJ9FF42gh/s1600/chocolatehellcake1.jpg" /></a><br />
<b><br /></b><b>Chocolate Hell Cake</b><br />
<b>INGREDIENTS</b></div>
1 pkg. devils food mix<br />
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1 small pkg. instant chocolate pudding</div>
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4 <span style="font-family: inherit;">eggs</span></div>
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<span style="font-family: inherit;">1 cup sour cream</span></div>
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<span style="font-family: inherit;">1/2 cup oil</span></div>
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<span style="font-family: inherit;">1/2 cup warm water</span></div>
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<span style="font-family: inherit;">1 1/2 cup semi-sweet chocolate chips </span></div>
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<span style="font-family: inherit;"><b>DIRECTIONS</b></span></div>
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<span style="font-family: inherit;">1) Preheat oven to 350 <span style="background-color: white; line-height: 18.2px;">º</span><span style="background-color: white;"><span style="color: #545454;"><span style="line-height: 18.2px;"> Fahrenheit. </span></span></span></span><br />
<span style="font-family: inherit;">2) Using an electric mixer, combine eggs, oil, and water. Then add dry ingredients. Stir in sour cream and then chocolate chips. Mix until just incorporated (Try not to overmix). </span><br />
<span style="font-family: inherit;">3) Pour batter into a greased and floured bundt pan. Bake for 45 minutes, or </span>until a toothpick inserted in the center comes out clean. <span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Cupcakes</b></span><br />
<span style="font-family: inherit;">This recipe can also make cupcakes! Just pour batter into lined cups and cook for about 15-20 minutes or until a toothpick inserted in the center comes out clean. </span><br />
<span style="font-family: inherit;">www.sourdoughsunday.com</span><br />
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<b>Cream Cheese Frosting</b></div>
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<b>INGREDIENTS</b></div>
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1/2 cup butter (1 cube), softened</div>
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1 block cream cheese (8 oz.), softened</div>
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1/3 cup cream (or 1/4 cup milk)</div>
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1 teaspoon vanilla</div>
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around 5 cups powdered sugar</div>
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<b>DIRECTIONS</b></div>
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In a medium-sized mixing bowl with an electric mixer, beat butter and cream until smooth. Add cream and vanilla and beat until combined. Add powdered sugar until desired consistency is reached. Enjoy! </div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WGIUPLsRhGvLT8JWGszIiWJPsuFutk5Sfu-DDroblnRqDa5REoGqWlvaceE01KmBhHka5o38xczCKbi5DGgj-NjBl0OrNe7EM2akbEfJVdaTKz1z2H7ica3oDG0-XRSlL0LVhoD8fg8k/s1600/chocolatehellcake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="571" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9WGIUPLsRhGvLT8JWGszIiWJPsuFutk5Sfu-DDroblnRqDa5REoGqWlvaceE01KmBhHka5o38xczCKbi5DGgj-NjBl0OrNe7EM2akbEfJVdaTKz1z2H7ica3oDG0-XRSlL0LVhoD8fg8k/s1600/chocolatehellcake4.jpg" /></a></span><br />
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<span style="font-family: inherit;"><img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" /></span></div>
Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com7tag:blogger.com,1999:blog-9145442831943576261.post-62354229254789315192018-04-17T09:27:00.000-07:002018-04-17T09:30:12.036-07:00December 29, 2017<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVcxMBuFnOnNLK5-jwizuC3cz8q0KEJI6uckmpHxrfMctN6A3VqaPTE5W81k329rObr74UkoILDEixaU3n7jEurNIhV_XhUHTksOEEBa8YIbn5_EPVHwXrvKRKgJww7POpwJs1Pe-o_Kn/s1600/BIG_0672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1600" data-original-width="1143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVcxMBuFnOnNLK5-jwizuC3cz8q0KEJI6uckmpHxrfMctN6A3VqaPTE5W81k329rObr74UkoILDEixaU3n7jEurNIhV_XhUHTksOEEBa8YIbn5_EPVHwXrvKRKgJww7POpwJs1Pe-o_Kn/s640/BIG_0672.jpg" width="456" /></a></div>
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December 29th, 2017 was one of the most special days of my life. It was the day I was sealed to my best friend FOREVER! After almost 4 months (crazy how fast time flies), I'm still so obsessed with our pictures (by the lovely <a href="http://www.katelynbell.com/">www.katelynbell.com</a>) and our video (by one of my good friends Hayley at: <a href="http://www.hayleycarterfilms.com/">www.hayleycarterfilms.com</a>). Today I decided to share some of my favorite pictures from our wedding! It was a struggle trying to not upload hundreds of them haha. Hope you enjoy!<br />
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We were sealed in the Provo City Center temple at 2:00pm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWCDjI7NfgWFmzoAgNgSkXcwlHk1CM1ofSpjUR6rM3o7rgT2URKOsElPJJwcjSR9Cq2AgXidnQlm4VS5sZ65aq4v_tt3zV_GbOOxgrsMMDpJ8QyBexCym70IVd-t0nNhUHcn-VEW_wABt/s1600/171229_G%2526W-Wed_160.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1143" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWCDjI7NfgWFmzoAgNgSkXcwlHk1CM1ofSpjUR6rM3o7rgT2URKOsElPJJwcjSR9Cq2AgXidnQlm4VS5sZ65aq4v_tt3zV_GbOOxgrsMMDpJ8QyBexCym70IVd-t0nNhUHcn-VEW_wABt/s640/171229_G%2526W-Wed_160.jpg" width="456" /></a></div>
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I didn't realize I was so short until I married into the Killpack family ;)<br />
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My dress: <a href="http://www.elizabethcooperdesign.com/">www.elizabethcooperdesign.com</a><br />
Weston's s<span style="font-family: inherit;">uit: <span style="background-color: white; white-space: nowrap;"><a href="http://www.perfectlysuitedbygarth.com/">www.perfectlysuitedbygarth.com</a></span></span><br />
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For some reason I love this picture of us! It is just so... US! Pure happiness right there ^^^<br />
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My mom and I (and some help from friends) did the flowers. I loved how they turned out!<br />
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Our reception was at Sleepy Ridge Golf Course from 6-9 pm.<br />
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F<span style="font-family: inherit;">ood: <span style="background-color: white; white-space: nowrap;"><a href="http://www.marvellouscatering.com/">www.marvellouscatering.com</a></span> </span><br />
Obviously the food was important to me haha. We had a green salad, 3 different types of gourmet grilled cheese (including one with mac and cheese, cause duh). And for dessert: mini creme brulee's, keylime shooters, and chocolate cake.<br />
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Venue: <a href="http://www.sleepyridgeweddings.com/">www.sleepyridgeweddings.com</a><br />
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My brother did this amazing wood burning into a skate board which was our sign in "book", we love how it turned out!<br />
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I decided to display of picture of my parents and Weston's parents along with us on the sign in table. So glad we got a picture of it!<br />
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Weston and I met in cycling class at BYU and this is Audra our teacher. We were so glad she came!<br />
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Cake: <a href="http://www.thechocolatedc.com/">www.thechocolatedc.com</a><br />
We ordered a chocolate cake with mint filling and a white cream cheese frosting. It was SOOO good! Seriously can't wait to break it out on our first anniversary!<br />
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Oh and the dance party was lit. Duh. </div>
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And one of my best friends caught my bouquet!<br />
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And off we went!<br />
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Want to see our wedding video? Here's the link!<br />
<a href="https://vimeo.com/259077610">https://vimeo.com/259077610</a></div>
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It was the best day EVER! I love you so much Weston Killpack! Everyday is the best because I get to be with you. Here's to forever with my love <3</div>
Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com3tag:blogger.com,1999:blog-9145442831943576261.post-67337304313559853002018-02-27T07:08:00.001-08:002018-04-17T09:20:14.090-07:00Instant Pot Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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We all know how much I love Mac and Cheese, and now it just got easier! I have made this recipe many times and it always hits the spot! It's the perfect amount of creamy goodness to stay in your memory forever! </div>
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I recently got my instant pot from our wedding in December. It made me nervous for about 2 minutes and then I realized how wonderful it is! This mac and cheese was the second recipe I made in my instant pot and it's been a hit ever since! We love to eat this recipe as a side for dinner. Okay, okay I'll admit it. This mac and cheese is all I ate for dinner last night. Haha, it's so good! There are no bounds to the amount of time a pressure cooker can save you! It's worth it in every way, I promise. Enjoy!<br />
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<b>Instant Pot Mac and Cheese</b></div>
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<b>INGREDIENTS</b></div>
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4 cups water</div>
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16 oz. pkg macaroni noodles</div>
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About 2 1/2 cups shredded cheddar cheese (or a combination of other cheeses)</div>
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1/3 cube cream cheese (about 3 oz.)</div>
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Milk to desired consistency</div>
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Salt and Pepper to taste</div>
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Parsley flakes for garnish (optional)</div>
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<b>DIRECTIONS</b></div>
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1) In your instant pot, combine water and noodles. Look lid and let cook on high pressure for 4 minutes. </div>
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2) Release pressure and add cheese, cream cheese and milk. Stir well to combine. (The noodles should still be warm, but if the cheese is not melting, turn on the saute mode). </div>
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3) Salt and Pepper to taste. Garnish with parsley flakes. Enjoy! </div>
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www.sourdoughsunday.com</div>
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<br />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com0tag:blogger.com,1999:blog-9145442831943576261.post-68979616119804453542017-10-05T15:31:00.001-07:002017-10-05T15:34:30.697-07:00Life Update: October 2017<div class="separator" style="clear: both; text-align: center;">
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Well hello! Long time, no posts haha. Life has been crazy. And the blog has definitely been put on the back burner (and turned way down low). But, right now I'm not in the mood to do my American Heritage homework (please no), and I really want to update you all because....<br />
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I'M ENGAGED!!! Or should I say WE are engaged! I haven't talked about Weston at all on the blog (or at least I don't remember it... It's been a while since I posted. I'm blaming it on him ;)). Weston and I met back in January in an indoor cycling class at BYU. He sat in front of me (so you can imagine what a great view I had two times a week ;) hahaha jokingggg. Although he never seems to leave that little detail out when he tells the story).<br />
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Weston is from Idaho Falls, Idaho. He's a tall, skinny guy who loves to ski and skateboard. His eyes water when he eats hot food and when he gets excited he screams but nothing comes out of his mouth. He is the happiest person I've ever met and he is the kindest most selfless fiance ever (wow fiance sounds so fancy lol).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyYp5T7Vd7VeB5twr9D-vcOJtJEGaJtgvskQoXvsdqS6ATOnwxbZggK5Srv0Wz3-PpqnlDFBOAxYEBmEjJoZB5fv9ZvVKwLdKsa7rpy2re-HO43nffMQqEUZhokcJDiBudTbJarRv3QQz/s1600/IMG_5983.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="601" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuyYp5T7Vd7VeB5twr9D-vcOJtJEGaJtgvskQoXvsdqS6ATOnwxbZggK5Srv0Wz3-PpqnlDFBOAxYEBmEjJoZB5fv9ZvVKwLdKsa7rpy2re-HO43nffMQqEUZhokcJDiBudTbJarRv3QQz/s1600/IMG_5983.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is us on our first date! </td></tr>
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We had class on Monday and Wednesday for an entire semester but it took until the end of March for him to ask me out (like come on haha). Our first date was a hike up to the Archery Range above my house (which is also where he proposed, presh) and then we went over to the Waterfall (where the above picture was taken). It was the greatest thing and honestly I could see myself marrying him after the first time we hiked together (he kept up and we could talk so easily!). After our first date in April, we've seen (or at least Facetimed) each other every single day.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuoO-d9GLRTn3BcpH49o8JMnu5OnObBJn7zBtFC16kmXYG5t83rSoDMiweQbzlWVHsgDxJICqS7LVJvSkffoaiEaGyKuBXePxfkCmuJnP4ZaitfgFcO6YoCS5wM4-xh8nKlkTctsUk5VM/s1600/IMG_9677.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTuoO-d9GLRTn3BcpH49o8JMnu5OnObBJn7zBtFC16kmXYG5t83rSoDMiweQbzlWVHsgDxJICqS7LVJvSkffoaiEaGyKuBXePxfkCmuJnP4ZaitfgFcO6YoCS5wM4-xh8nKlkTctsUk5VM/s1600/IMG_9677.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The best adventure buddy! Here we are going down a slot canyon.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgP2ktyGJ-_roGLC047yIN-KkgIQ5XjEiGeruAYeoA1Q7W-KtlyQSlaD0VkSBG5jrYC4twy7LvgfFQ62TSfKUj9lZKD_kgEFWFoCKWS4tVc-eBMMO-LhUcB3y-rlMTEqCgyznSrOFjl3q0/s1600/IMG_9678.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="600" data-original-width="800" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgP2ktyGJ-_roGLC047yIN-KkgIQ5XjEiGeruAYeoA1Q7W-KtlyQSlaD0VkSBG5jrYC4twy7LvgfFQ62TSfKUj9lZKD_kgEFWFoCKWS4tVc-eBMMO-LhUcB3y-rlMTEqCgyznSrOFjl3q0/s1600/IMG_9678.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">And riding the jetski at Lake Powell!</td></tr>
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But then, he left for the summer to do sales in Houston. We Facetimed for hours every day, it was terrible haha. I went and visited him twice and he came back to Utah twice. It was the worst yet the best summer ever! We became very close, and pretty much know every single detail about each other because all we could do was talk over the phone. Let's just say I wouldn't change it but I also wouldn't want to go back haha.<br />
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Weston came back in August, and it's been the best ever since. Not to get mushy, but he's the greatest person I have ever met! He rubs my feet, fills my car up with gas, and goes to Costco with me #goals. Also, we are best friends, so we do EVERYTHING together. I mean everything! I love that we have the same hobbies (nothing like having a permanent biking buddy).<br />
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So, now we live 2 seconds away from each other. We are both going to BYU and are super busy, but we still manage to eat breakfast, lunch, and dinner together (even if it's 10:00pm like last night, ek sorry about that Wes haha). You can always find us riding our bikes together or eating mac and cheese. We can't wait to get married and sealed on December 29th! </div>
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More updates and more recipes to come soon! Thanks for being patient with me during this crazy (and wonderful) time of life! </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" />and Weston ;)</div>
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<tr><td class="tr-caption" style="text-align: center;">#dreamteam</td></tr>
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com2tag:blogger.com,1999:blog-9145442831943576261.post-78919657072275916532017-08-09T12:20:00.000-07:002018-04-17T09:20:01.545-07:00Garden Zucchini Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1nlU08NQ23MCEVnzu_6dAUmNspLH1P8Ml_Usxc9MG1zWra0DUDBFxmx_yflQRh_HZbY5vreWWRDUhKlH0KRjRQjyvnT78S2UYeb0LxIyikoQQQ4KWn6gj-v1hDI6KD8nMgsv8_lCedCm/s1600/zucchinisoup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ1nlU08NQ23MCEVnzu_6dAUmNspLH1P8Ml_Usxc9MG1zWra0DUDBFxmx_yflQRh_HZbY5vreWWRDUhKlH0KRjRQjyvnT78S2UYeb0LxIyikoQQQ4KWn6gj-v1hDI6KD8nMgsv8_lCedCm/s1600/zucchinisoup2.jpg" /></a></div>
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My favorite season is here! Harvest Season! I love when everything in the garden is ready to pick and eat! Especially the tomatoes and zucchini. Lately our family has been struggling to keep up with the amount of zucchini being produced in our small patch. My mom has resorted to throwing them in our neighbors cars as they pass by haha! So if you live close I should warn you, do not stop and talk to my mom if she's standing by the road with her hands held behind her back, hiding something ;)<br />
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Besides our favorite <a href="http://www.sourdoughsunday.com/2016/07/chocolate-zucchini-sheet-cake.html" target="_blank">Chocolate Zucchini Sheet Cake</a>, we love to make this zucchini soup. It is delicious even on a hot summer night! We also serve it with these super easy <a href="http://www.sourdoughsunday.com/2016/09/old-fashioned-buttermilk-biscuits.html" target="_blank">Buttermilk Biscuits</a> that are to die for! I would definitely recommend whipping up a batch. Enjoy! And let me know if you have any questions!<br />
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<span style="font-family: inherit;"><b>Creamy Garden Zucchini Soup<br />Serves: <span class="yield" style="box-sizing: border-box;">6-8</span></b></span><br />
<span style="font-family: inherit;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: inherit;">1 large yellow onion, diced</span></div>
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<span style="font-family: inherit;">1/2 teaspoon ground nutmeg</span></div>
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<span style="font-family: inherit;">3 Tablespoons butter</span></div>
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<span style="font-family: inherit;">3 medium zucchini, washed and cut in rounds (with skin on)</span></div>
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<span style="font-family: inherit;">2 cups chicken broth</span></div>
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<span style="font-family: inherit;">1 cup heavy cream (depending on size of zucchini)</span></div>
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<span style="font-family: inherit;">Salt, Pepper, and extra Nutmeg (to taste)</span></div>
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<span style="font-family: inherit;"><br /></span><b>DIRECTIONS</b></div>
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<span style="font-family: inherit;">1) In a large soup pot; combine onion, nutmeg, and butter. Saute onion until transparent.</span></div>
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<span style="font-family: inherit;">2) Add prepared zucchini and chicken broth and let simmer until the zucchini pieces are tender.</span></div>
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<span style="font-family: inherit;">3) Remove from heat and using a hand held food processor (or pour into a food processor or blender) blend until smooth.</span></div>
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<span style="font-family: inherit;">4) Add heavy cream. Add salt, pepper, and nutmeg to taste.</span><br />
<span style="font-family: inherit;">www.sourdoughsunday.com</span></div>
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com4tag:blogger.com,1999:blog-9145442831943576261.post-51973993784650666372017-08-01T16:27:00.000-07:002018-04-17T09:19:50.187-07:00Honey Lime Chicken Enchiladas<div class="separator" style="clear: both; text-align: center;">
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These chicken enchiladas are definitely a family favorite! Last fall we ate them every thursday for a couple months. This recipe comes from a family friend, but sometimes we change it up. We also love to use our pressure cooker (Instant Pot) to cook the chicken because it cuts the prep time significantly! </div>
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I have been wanting to post this recipe for months but for some reason it has taken me forever to get it up! I honestly believe that yellow-green enchiladas are the hardest thing to take pictures of EVER haha! But hey they turned out (finally after the 4th try). So if you are wondering if they are good because of the pictures... trust me! They are my favorite! I promise you won't be disappointed! Enjoy!<br />
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<b>Honey Lime Chicken Enchiladas </b><br />
Makes 1, 9x13 pan<br />
<b>INGREDIENTS</b><br />
1 small, onion, peeled and diced (use a sweet onion if you can find it)<br />
1 pound boneless chicken breast (about 2 large breasts)<br />
½ cup chicken broth<br />
1-2 teaspoons chili powder<br />
1-1½ teaspoon garlic, minced (2-3 cloves) or ½ teaspoon garlic powder<br />
Salt and pepper (to taste)<br />
1/3 cup of honey<br />
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3 Tablespoons of lime juice (about 2 medium limes)<br />
12 corn tortillas<br />
2 cups Mexican blend or Monterey jack cheese, shredded<br />
1, 16 oz green enchilada sauce (we use Hatch’s brand)<br />
1/2 cup heavy cream <br />
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<b>DIRECTIONS</b><br />
Sauté onion in a little butter until it becomes transparent and soft. In a crock pot add chicken, chicken broth, sautéed onion, chili powder, garlic, and salt and pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don’t want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 minutes. Drain out some of the juices (but not all of it…keep about ¼ cup) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes… longer if you can (I prefer about an hour). </div>
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While chicken is marinating spray a 9×13 pan with cooking spray, then pour about ½ cup of enchilada sauce over the bottom. Warm tortillas so they are easy to roll. Fill tortillas with marinated chicken mixture and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. <br />
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Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350° F for 30 minutes or until brown and crispy on top. Serve hot with your favorite enchilada toppings (tomatoes, avocados, sliced olives, sour cream, parsley, salsa etc.). </div>
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P.S. PRO TIP: You can double or triple this recipe and store the extra portions in the freezer or refrigerator for another dinner.<br />
www.sourdoughsunday.com<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" /></div>
Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com193tag:blogger.com,1999:blog-9145442831943576261.post-32340786269436420182017-07-19T15:38:00.002-07:002018-04-17T09:19:35.743-07:00Italian Seasoning Bread<div class="separator" style="clear: both; text-align: center;">
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Throw back to Winter semester 2016-17. I had a night class on Tuesdays that literally almost killed me every week. I HATE night classes lol. Especially when they are 3 hours long about how to teach people haha! But, turns out the class actually paid off, why? Because my teacher would bring this lovely bread to class randomly and it would make my day 100x better hah! This bread is so delicious, you won't believe it! </div>
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I practically bribed my teacher to let me have this recipe, and she finally sent me a cryptic email with a random list of ingredients and that's about it lol. But after making it a couple times and tweaking the ingredients, I finally perfected this Italian Seasoning Bread. If you don't have Italian seasoning you can just use rosemary, it's still DELICIOUS, trust me! ENJOY!<br />
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<b>Italian Seasoning Bread</b><br />
Makes 2 mini loaves or 1 regular<br />
<b>INGREDIENTS</b><br />
1 cup warm water<br />
1 1/2 teaspoon yeast<br />
2 Tablespoons softened butter<br />
1/4 cup sugar<br />
3 cups flour<br />
1 1/2 teaspoon salt<br />
1 teaspoon seasoning (Italian seasoning or rosemary)<br />
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<b>DIRECTIONS</b><br />
1) In a small bowl, combine warm water and yeast. Let proof for 10 minutes until bubbly.<br />
2) In a kitchen-aid or large bowl, combine butter and sugar. Add proofed water and yeast mixture and stir together.<br />
3) Sift together flour and salt and slowly add to wet ingredients with the seasoning. Knead dough for at least 5 minutes.<br />
4) Let dough raise, covered, in the kitchen-aid bowl for a couple hours.<br />
5) Punch down dough and place in greased bread pan(s). Let rise for another hour in pans.<br />
6) Bake at 375° Fahrenheit for about 15 minutes for mini-loaves or 20-25 for a normal loaf. Enjoy!<br />
www.sourdoughsunday.com<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com13tag:blogger.com,1999:blog-9145442831943576261.post-47446616972220570612017-07-07T16:22:00.003-07:002018-04-17T09:19:21.336-07:00The Best 4 Ingredient Protein Shake<div class="separator" style="clear: both; text-align: center;">
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HELLO! Wow it has been WAY too long! Like seriously Gretta, your last post was in MAY! What have you been doing?! Yeah good question hah! Let's just say that this past spring semester was the most insane thing I have ever done, not to mention I also decided to run my first marathon in the middle of it. Thank goodness that is over (both the semester and the marathon lol).<br />
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<a name='more'></a>If I was not studying or working, I was running. And that's where this pretty little recipe comes in. I am completely obsessed with this simple shake! It is so good and refreshing and just the perfect post workout food. Most of the time I found myself going on a run just so that I could come back and make one of these shakes, haha! It makes me sad to see people choking down their protein after their runs. So do yourself a favor, whip out your blender and make this recipe, I bet it'll be your new favorite.<br />
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<b>The Best 4 Ingredient Protein Shake</b><br />
Serves 1-2<br />
<b>INGREDIENTS</b><br />
1 cup milk (or equal amount of a substitute like lactose free milk or almond milk)<br />
1 medium banana<br />
1 scoop protein powder (we use <a href="http://www.cytosport.com/products/100-whey/?tab=technical" target="_blank">Cytosport 100% Whey Vanilla Protein</a>, it's SO GOOD. We buy it at Costco)<br />
Ice (about 12 cubes, depending on desired consistency)<br />
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<b>DIRECTIONS</b><br />
Place all ingredients in a blender and blend until smooth. Enjoy!<br />
www.sourdoughsunday.com<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com11tag:blogger.com,1999:blog-9145442831943576261.post-43551311902237518182017-05-24T08:26:00.000-07:002018-04-17T09:19:00.865-07:00Peanut Butter Button Cookie Cups<div class="separator" style="clear: both; text-align: center;">
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These Peanut Butter Button Cookie Cups are a favorite in our family, especially in Lake Powell! We make a big batch of these cookies every year and then freeze them for our annual trip with the fam. They are always a hit! A chewy peanut butter cookie with a sweet chocolaty center, what could be better?!<br />
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Now I'm not trying to discount these pictures, but I do have to admit they were pretty difficult to take! I pulled these beautiful cookies right out of the freezer and placed them on the plate and before I knew it everyone was surrounding me taking them off the plate! I was trying to defend these cookies like they were my babies... It didn't work haha!<br />
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My older sister Ellie, was in California on a internship and asked for this recipe but didn't have the mini muffin pans! So she just cooked them in regular muffin pans for 10-12 minutes and then put two mini Reese cups into them (right on top of each other and let them melt) and ta daaa, the same delicious cookies (see above picture).<br />
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These cookies disappear fast, so I doubled the recipe for you already, haha! I'm sure you'll love these beauties as much as our family! Happy baking!<br />
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<b>Peanut Butter Button Cookie Cups</b><br />
<b>INGREDIENTS</b><br />
<span style="font-family: inherit;">1 cup butter</span><br />
<span style="font-family: inherit;">1 cup peanut butter</span><br />
<span style="font-family: inherit;">1 cup brown sugar</span><br />
<span style="font-family: inherit;">1 cups sugar</span><br />
<span style="font-family: inherit;">2 1/2 cups flour</span><br />
<span style="font-family: inherit;">2 teaspoons baking soda</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">2 teaspoons vanilla</span><br />
<span style="font-family: inherit;">Mini Reese's Peanut Butter cups (about 1, 12 oz. bag) </span><br />
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<b>DIRECTIONS</b><br />
<span style="font-family: inherit;">1) </span><span style="font-family: inherit;">Preheat oven t</span><span style="font-family: inherit;">o 350</span><span style="background-color: white; font-family: inherit; line-height: 18.2px;"> </span><span style="background-color: white; font-family: inherit; line-height: 18.2px;">º</span><span style="background-color: white; font-family: inherit;"><span style="color: #545454;"><span style="line-height: 18.2px;"> Fahrenheit. </span></span></span><br />
<span style="font-family: inherit;">2) Crea</span><span style="font-family: inherit;">m butter, sugars, peanut butter, eggs, and vanilla. </span><br />
<span style="font-family: inherit;">3) Sift flour and baking soda. Add flour mixture into butter mixture. </span><br />
<span style="font-family: inherit;">4) Form balls and place in a greased mini muffin pan. </span><br />
<span style="font-family: inherit;">5) Bake for 8 minutes. Remove from oven and press mini Reese's cups into center of cookies while still hot. Let cool and serve. </span><br />
<span style="font-family: inherit;">www.sourdoughsunday.com</span><br />
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com10tag:blogger.com,1999:blog-9145442831943576261.post-5414030874090142292017-04-30T08:10:00.002-07:002018-04-17T09:18:44.163-07:00Fruit Parfaits with Homemade Maple Syrup Granola<div class="separator" style="clear: both; text-align: center;">
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Life has been absolutely crazy for the past couple weeks! And because of that I haven't posted since EASTER! WHAT! Yeah, I know terrible. But sadly I don't think it will slow down for a while. I just finished Winter semester at BYU. It was a very hectic semester but luckily I passed all of my class haha! Now I start spring term on Tuesday, which is going to be equally as crazy!</div>
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But, even with the crazy life I lead, good food is always a priority, haha! If that's not true for you then it should be haha! We made this granola the other week and it disappeared in the blink of an eye, not to mention it also made the house smell amazing! It was perfect to throw on these fruit parfaits or add to our cereal in the morning. </div>
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I didn't post a recipe for the actual fruit parfaits... because I kinda just made it up. After you finish making the granola, let it cool for a second. Then just make layers of granola, yogurt, and fruit in your favorite cup or jar. It's pretty hard to mess up so I'm sure you can do it! Enjoy!</div>
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<b>Homemade Maple Syrup Granola</b></div>
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Recipe modified from Silver Palate</div>
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Makes about 2 quart jars</div>
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<b>INGREDIENTS</b></div>
3 cups old-fashioned oatmeal (uncooked)<br />
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1 cup chopped nuts (we use pecans and thinly sliced almonds)</div>
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1 cup dried fruit (we use Crasins)</div>
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1/2 to 3/4 cup shredded coconut</div>
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1 tablespoon vanilla</div>
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1 tablespoon cinnamon</div>
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1/2 teaspoon salt</div>
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1/3 cup packed brown sugar</div>
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1 cup pure maple syrup</div>
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<b>DIRECTIONS</b></div>
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1) Preheat oven to 325° Fahrenheit. </div>
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2) Mix all ingredients together in a large bowl.</div>
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3) Spread evenly on a large baking sheet lined with parchment paper.</div>
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4) Bake for 35-45 minutes (stirring once or twice throughout cooking time). </div>
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5) Allow to cool completely on tray, store in airtight jars or containers. Enjoy!</div>
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www.sourdoughsunday.com</div>
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com11tag:blogger.com,1999:blog-9145442831943576261.post-90792407354433694352017-04-11T09:33:00.000-07:002018-04-17T09:18:29.189-07:00Easter Cupcakes<div class="separator" style="clear: both; text-align: center;">
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My favorite holiday is almost here! I LOVE Easter. Ever since I was little, Easter was a magical holiday. Because not only did we color Easter eggs and find hidden baskets, but we also got to make the most delicious cupcakes ever! I'm a sucker for anything coconut, so obviously these Easter cupcakes are at the top of my list! </div>
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This time around, I decided to make these cupcakes with our favorite <a href="http://www.sourdoughsunday.com/2015/08/three-layer-golden-chocolate-cake.html" target="_blank">Three Layer Golden Chocolate</a> Cake. But you can make them with any type of cupcakes you want. Then you dip your freshly iced cupcakes in green coconut and top with your favorite Easter candy eggs (Cadbury? Yes, please! But we also use robin eggs sometimes too). I promise you won't be disappointed with these lovely treats! Enjoy!<br />
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<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">Hershey's Three Layer Golden Cake</b><br />
Makes 2 dozen cupcakes<br />
<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">INGREDIENTS</b><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 1/2 cups granulated sugar</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 cup powdered sugar</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 cup shortening</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 cup (1 stick) butter</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 teaspoon vanilla</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">5 eggs (separated)</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3 cups sifted all-purpose flour</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3 teaspoons baking powder</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 teaspoon salt</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 1/4 cup milk</span><br />
<br style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;" />
<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">DIRECTIONS</b><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1) Preheat oven to 350° Fahrenheit. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">2) In an electric mixer (or in a large bowl with a hand held mixer). Cream together shortening, butter and both sugars. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3) Add the egg yolks and vanilla and beat well. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">4) Sift together the flour, baking powder and salt and add alternately with the milk to the creamed mixture. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">5) In a separate bowl, beat the egg whites until sift. Then fold stiff egg whites into the batter.</span><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;"> </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">6) Fill lined cupcake tins 2/3rds full and cook for 15 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Let cool and frost with cream cheese frosting (recipe follows). </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;"><span style="font-family: "Times New Roman"; font-size: small;">www.sourdoughsunday.com</span></span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;"><br /></span>
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<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>Cream Cheese Frosting</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>INGREDIENTS</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">8 oz cream cheese </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1/2 cup butter (room temp) </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">2 cups powdered sugar (or more) </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1 tablespoon cream or milk</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1 teaspoon vanilla </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><br /></span>
<b>DECORATIONS</b><br />
2-3 cups shredded coconut<br />
1 small pkg. Cadbury Chocolate Eggs<br />
Green Food Coloring</div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>DIRECTIONS</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">1) Beat butter and cream cheese until fluffy. </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">2) Add powdered sugar, cream or milk, and vanilla.</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">3) Beat until smooth and fluffy, about 3 minutes. Stir in a couple drops of green food coloring.</span><br />
<span style="font-size: 17.6px; line-height: 24.64px;">4) In a separate bowl, combine 3-5 drops of green food coloring with shredded coconut.</span><br />
<span style="font-size: 17.6px; line-height: 24.64px;">5) Ice cupcakes and immediately dip tops in prepared coconut. Top with a few chocolate eggs. </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;"> ENJOY! </span><br />
<span style="font-size: 17.6px; line-height: 24.64px;"><span style="font-family: "Times New Roman"; font-size: small;">www.sourdoughsunday.com</span></span><br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com1tag:blogger.com,1999:blog-9145442831943576261.post-40182604029640029032017-03-13T19:43:00.000-07:002018-04-17T09:18:11.368-07:00St. Patrick's Day Cupcakes<div class="separator" style="clear: both; text-align: center;">
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Aren't these the cutest St. Patrick's cupcakes?! I think I'm going to make these a tradition from now on. March is such a boring month it needs a good cupcake tradition, don't you agree? </div>
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This is the same recipe from our favorite <a href="http://www.sourdoughsunday.com/2015/08/three-layer-golden-chocolate-cake.html" target="_blank">Three Layer Golden Chocolate Cake</a>. It is SO yummy! It makes about 2 dozen cupcakes, so if you don't want that many cupcakes you may want to half it! Happy Baking!<br />
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<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">Hershey's Three Layer Golden Chocolate Cake</b><br />
Makes 2 dozen cupcakes<br />
<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">INGREDIENTS</b><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 1/2 cups granulated sugar</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 cup powdered sugar</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 cup shortening</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 cup (1 stick) butter</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 teaspoon vanilla</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">5 eggs (separated)</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3 cups sifted all-purpose flour</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3 teaspoons baking powder</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1/2 teaspoon salt</span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1 1/4 cup milk</span><br />
<br style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;" />
<b style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">DIRECTIONS</b><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">1) Preheat oven to 350° Fahrenheit. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">2) In an electric mixer (or in a large bowl with a hand held mixer). Cream together shortening, butter and both sugars. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">3) Add the egg yolks and vanilla and beat well. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">4) Sift together the flour, baking powder and salt and add alternately with the milk to the creamed mixture. </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">5) In a separate bowl, beat the egg whites until sift. Then fold stiff egg whites into the batter.</span><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;"> </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;">6) Fill lined cupcake tins 2/3rds full and cook for 15 minutes or until a toothpick inserted in the center of one of the cupcakes comes out clean. Let cool and frost with cream cheese frosting (recipe follows). </span><br />
<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 17.6px;"><br /></span>
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<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>Cream Cheese Frosting</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>INGREDIENTS</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">8 oz cream cheese </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1/2 cup butter (room temp) </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">2 cups powdered sugar (or more) </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1 tablespoon cream or milk</span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1 teaspoon vanilla </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;">1/2 teaspoon lemon juice (optional)</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px; line-height: 24.64px;">
<span style="font-family: inherit;"><b>DIRECTIONS</b></span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">1) Beat butter and cream cheese until fluffy. </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">2) Add powdered sugar, cream or milk, vanilla, and lemon juice. </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;">3) Beat until smooth and fluffy, about 3 minutes. Stir in a couple drops of green food coloring. Ice cupcakes and top with</span><span style="font-size: 17.6px;"> golden coins. </span></div>
<div style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 17.6px;">
<span style="font-size: 17.6px; line-height: 24.64px;"> ENJOY! </span><br />
<span style="font-size: 17.6px; line-height: 24.64px;"><span style="font-family: "Times New Roman"; font-size: small;">www.sourdoughsunday.com</span></span></div>
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com1tag:blogger.com,1999:blog-9145442831943576261.post-71653183017872083702017-03-10T21:13:00.001-08:002018-04-17T09:17:55.182-07:00Coconut French Toast<div class="separator" style="clear: both; text-align: center;">
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Isn't this the most beautiful thing you have ever seen?! ^^^ Like hellooooo get in my belly! I was so excited about this recipe that I jumped the gun and posted one of these pics on Instagram the same day I made them. And now I am finally getting around to posting this wonderful Coconut French Toast! It is so amazingly delicious, but I don't even feel like I need to tell you that because hopefully, you can tell by these glorious pictures! </div>
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After a wonderful trip to <a href="http://www.sourdoughsunday.com/2016/12/thanksgiving-2016-maui.html" target="_blank">Maui over Thanksgiving</a>, I became hooked on coconut french toast because I ate it every morning! So when I got home, I decided to recreate it and BAM, there I was back in that beautiful sunny place (even though really there was more than a foot of snow outside). Yep, that's how good this stuff is! Enjoy! </div>
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<b>Coconut French Toast</b><br />
<b>INGREDIENTS</b><br />
6 slices of bread<br />
4 eggs<br />
1 teaspoon vanilla<br />
1/4 cup milk (or coconut milk)<br />
1 teaspoon sugar<br />
dash of salt<br />
3 Tablespoons shredded coconut (plus more for topping)<br />
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<b>DIRECTIONS</b><br />
1) In a shallow bowl or Tupperware, whisk eggs with a fork until blended. Add vanilla, milk, sugar, salt and coconut.<br />
2) Heat a nonstick skillet and coat with a very small amount of butter or oil. Dip pieces of bread in egg mixture, coating both sides, and place on heated pan. Cook until no longer wet and golden on both sides.<br />
3) Serve hot with whipped cream, fruit, and toasted coconut (instructions below). Enjoy!<br />
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To toast coconut, place on a baking sheet and cook in the oven on broil for 2-5 mins. Checking constantly to make sure it doesn't burn! It's done when the edges are slightly golden brown.<br />
www.sourdoughsunday.com<br />
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com3tag:blogger.com,1999:blog-9145442831943576261.post-44918229610130648952017-02-25T20:42:00.001-08:002018-04-17T09:17:38.825-07:00Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
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Today, like many Saturday's, I was wandering around the kitchen wondering what to make. I know it seems crazy, but after perfecting and posting so many recipes, it is sometimes hard to think outside the box of usual favorites! </div>
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But today I was reading in one of my old cookbooks. I found a little piece of a paper towel bookmarking a recipe for these chocolate cookies. The recipe has lots of scribbles and markings on it, but I was finally able to decipher my teenage hand writing and give this recipe another try. And let me tell you, it was a dang good idea! I made these at 12:00 pm and they are all gone. And yes it is 6:00pm. </div>
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What to expect from these cookies? Lots and lots of chocolaty goodness that produce a crumbly but chewy cookie. <<< I'm not really sure how that works but it's true! They remind me a lot of these <a href="http://www.sourdoughsunday.com/2016/04/chocolate-coconut-pecan-cookies.html" target="_blank">Chocolate Coconut Pecan Cookies</a>, but more purely chocolate. YUM.<br />
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<b>Double Chocolate Cookies</b><br />
Recipe adapted from Martha Stewart<br />
<b>INGREDIENTS</b><br />
1 cup chocolate chips (milk or semi-sweet, I used a mix of both)<br />
1/2 cup (1 stick) butter<br />
1 1/2 cups sugar<br />
2 eggs<br />
1 teaspoon vanilla extract<br />
1 cup flour<br />
1/2 cup unsweetened cocoa powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
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<b>DIRECTIONS</b><br />
1) Preheat oven to 325° Fahrenheit.<br />
2) In the microwave or in a double boiler, slowly melt together 1/2 cup of the chocolate chips with the butter. Let cool slightly.<br />
3) Put chocolate mixture, sugar, eggs, and vanilla in a medium-sized mixing bowl. Combine all ingredients well with a handheld electric mixer.<br />
4) Sift together flour, cocoa powder, baking soda, and salt. Slowly add to wet ingredients until incorporated. Stir in remaining 1/2 cup chocolate chips.<br />
5) Scoop balls of dough onto lined baking sheets and cook until surfaces crack, about 15 minutes. Enjoy!<br />
www.sourdoughsunday.com<br />
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<br />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com5tag:blogger.com,1999:blog-9145442831943576261.post-27861412781110524822017-02-19T08:38:00.000-08:002018-05-03T10:31:53.237-07:00Blueberry Muffins with Crumble Topping<div class="separator" style="clear: both; text-align: center;">
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We had a very lazy Sunday last week. We have church at 1:00pm, and I thought I would hate it, but it is actually great because I usually end up baking up a storm every morning! (Want to know more about my church/religion click <a href="http://www.sourdoughsunday.com/p/faqs.html" target="_blank">HERE</a> and scroll down to question three). Then I go to church and smell like muffins and everyone cries becuase they never make anything but ramen ;) #singleswards</div>
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I found this Blueberry Muffins recipe in my mom's recipe hard holder. It sounded so dang good so I went for it! Then, right before I threw them in the oven (haha okay I just had an image of me literally throwing these hahah, ok I placed them in the oven). Anyways (I say that too much). Uhhh oh yes! Before I placed them in the oven I decided to add some crumble topping! Because more butter and sugar is always better, hah! Well the end product was AMAZING. So, I probably didn't really need to convince you that these are good, but they are! So now you can feel confident about this recipe! </div>
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May you have a wonder lazy blueberry morning. You deserve it!<br />
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<b>Blueberry Muffins with Crumble Topping</b><br />
Makes 8 Large Muffins<br />
<b>INGREDIENTS</b><br />
1 egg<br />
2/3 cup milk<br />
1/4 cup melted butter<br />
1/2 teaspoon vanilla<br />
1 1/2 cup flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
1/2 cup sugar<br />
1 cup blueberries<br />
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<b>TOPPING:</b><br />
1/8 cup butter (cold, cut in pieces)<br />
1/4 cup flour<br />
6 Tablespoons sugar<br />
1 teaspoon cinnamon<br />
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<b>DIRECTIONS:</b><br />
1) Preheat oven to 400° Fahrenheit.<br />
2) In a large mixing bowl with an electric mixer, beat egg. Add milk, melted butter and vanilla.<br />
2) Add flour, baking powder, salt, sugar. Mix until incorporated (don't over mix!).<br />
3) Stir in washed blueberries very gently! (I usually do this step with my hand because I don't want to squish the berries, but if you think that's nasty then use a spoon and be careful haha!).<br />
4) In a separate bowl, make the topping by using a pastry blender to cut in the dry ingredients into the butter.<br />
5) Fill muffin tins full of batter and top with some crumble. Bake for 20-25 minutes. Enjoy!<br />
www.sourdoughsunday.com<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com0tag:blogger.com,1999:blog-9145442831943576261.post-87859154637588011562017-02-08T14:04:00.000-08:002018-04-17T09:17:07.574-07:00The Best Cherry Pie<div class="MsoNormal">
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To be completely honest with you guys, writing is usually the hardest part of this whole blogging thing for me. I just sometimes feel like I'm writing only about food when I really just want to share about my life too! So, today I'm going to tell you a hilarious story. BUT don't forget that this Cherry Pie is THE BEST. And maybe I'll be able to tie it all back to pie in the end, and that will be quite the feat lol. </div>
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So, a couple of weekends ago, I went on a blind date. (This is where you laugh, hunker down in your seat with some popcorn, and say: "this is going to be a great story"). On this blind date we went ice skating. But, WHY? Why is it always ice skating?! Now, I have nothing against ice skating. I actually think it's quite fun. Terrifying, but fun. But really, a blind date. Like out of every single activity in the entire world I'm the worst at ice skating. The three year olds zoom past me with their blue walkers and I secretly want to steal one from them. I'm pretty sure they would be better at ice skating without a walker than me. </div>
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So, there we are on the ice rink, moving very slowly. My date (bless his heart), is trying his best to keep up the conversation, I'm usually VERY talkative on dates, but I'm concentrating so hard on not falling. Then, the subject changes and we start talking about deep stuff, okay like testimony bearing and trial telling kind of stuff. I guess I got a little distracted because all of a sudden we rounded the corner and...<br />
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BANG! I went down on both of my knees and then flopped to my right side. It was like a very awkward and not-so-graceful penguin. It was so embarrassing! There were screams and gasps. I jumped up as fast as I could and looked over at my date. He still had his mouth open and said "oh my goodness are you okay?!" I blew it off best I could, but goodness I wanted to die both of embarrassment and of pain. I'm pretty sure I broke both of my knees and fractured my hip. It was like I was an old lady and needed one of those life alert buttons to save me.<br />
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Well. We went around a couple more times and that was it. We got off the ice and walked over to the bench. I took off my skates and rubbed my knees (making sure they weren't broken lol jk but they are still bruised so bad and it been like 2 weeks). Meanwhile, my date was still feeling really bad about me. And I tried my best to defend myself about the fact that I really am not a loser. Like I don't suck at every part of my life hahaha. I'm still not sure I convinced him of that fact ;)<br />
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Moral of the story: Here is Valentine's Day yet again and I'm still single. HAHAHA! Maybe it's because I suck at ice skating ;) lol jk. Also, my mom makes this cherry pie for my dad every Valentine's Day (ay see what I did there, bringing it back to the pie just like I said I would). This Cherry Pie is my favorite dessert ever! Ok, lies I said that about the Carrot Cake I just posted, but I think they are tied. This Cherry Pie IS SO GOOD! Don't believe me? Try it yourself!<br />
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<b>The Best Cherry Pie</b></div>
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Makes 1, 9 inch pie</div>
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<b>INGREDIENTS</b></div>
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<a href="http://www.sourdoughsunday.com/2016/11/classic-pie-crust.html" target="_blank">2, 9 inch Pie Crusts</a></div>
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2 or 3 cans pie cherries, rinsed (we only use Oregan brand)</div>
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1/3 cup flour</div>
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1 cup sugar</div>
<div style="text-align: left;">
½ teaspoon cinnamon</div>
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1 1/2 Tablespoons butter</div>
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1 large egg, whites only (for egg white wash)</div>
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<b>DIRECTIONS</b></div>
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1) Preheat oven to 425° F. </div>
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2) In a medium mixing bowl, gently stir together all ingredients until cherries are well coated. Pour mixture into prepared bottom pie crust. </div>
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3) Dot cherry mixture with small bits of butter (see picture). </div>
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4) Cover prepared pie with top crust and egg white wash the top of the crust before baking. </div>
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5) Cook for 35-40 minutes.<br />
www.sourdoughsunday.com<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" /></div>
Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com2tag:blogger.com,1999:blog-9145442831943576261.post-10588784912335171872017-01-25T16:03:00.001-08:002018-04-17T09:16:48.030-07:00Grandma's Coconut Oatmeal Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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Sooooo... We have made these cookies everyday for the past 3 days! Like, do you know how much butter we have gone through in 72 hours?! Too much!<br />
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My family is known for always having cookies in the fridge or freezer. My mom makes her <a href="http://www.sourdoughsunday.com/2015/08/moms-famous-oatmeal-chocolate-chip.html" target="_blank">Famous Oatmeal Chocolate Chip Cookies</a> almost every other day! The other week, I went to my grandma's house and had one of these cookies fresh out of the oven. They were AMAZING. They were so good and I just couldn't get over it. So, I called her the other day, made them, and they disappeared in a couple hours!<br />
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These cookies are a lot like my <a href="http://www.sourdoughsunday.com/2015/08/moms-famous-oatmeal-chocolate-chip.html" target="_blank">Mom's famous cookies</a>, but they have less flour, more oats, and coconut! And I LOVE coconut so obviously they are dang good. There is something about a cookie that is just a little different than the usual that makes it SO good!<br />
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<b>Grandma's Coconut Oatmeal Chocolate Chip Cookies</b><br />
Makes 4 dozen<br />
<b>INGREDIENTS</b><br />
1 1/4 cup butter (2 1/2 cubes)<br />
1 cup brown sugar<br />
1 cup sugar<br />
2 eggs<br />
1/2 teaspoon vanilla<br />
1 1/2 cup flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
3 cups oats (small cut)<br />
1 cup shredded coconut<br />
1 12 oz. pkg chocolate chips<br />
1 cup chopped pecans or walnuts<br />
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<b>DIRECTIONS</b><br />
1) Preheat oven to 350° Fahrenheit.<br />
2) In a stand mixer (or in a large bowl with a hand held mixer), cream butter and both sugars. Add eggs and vanilla until combined.<br />
3) Sift flour, baking soda and salt together. Add flour mixture into batter.<br />
4) Stir in oats, coconut and chocolate chips and nuts (optional).<br />
5) Drop balls onto a baking sheet and cook for 8-10 minutes until golden on the edges. Enjoy!<br />
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<img height="112" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZYqkkrrcDD2T3H8FJXkFt489EC8Xbqk5uWB0aDuYUdPIh8DvuMwqYjJ_jP8v9MvTEw0gzoRhaX6xxtZDTrhj15saWXcYjAkD5NPlY7XIAiqVdALVlIScoHsqvkvGY-AZTmX3yYNUtVDj/s200/Lots+of+love%252C.jpg" width="200" />Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com0tag:blogger.com,1999:blog-9145442831943576261.post-45183232965907554582017-01-21T16:47:00.000-08:002018-05-14T10:18:59.465-07:00The Best Carrot Cake with Cream Cheese Frosting<div class="separator" style="clear: both; text-align: center;">
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So... I ate this cake for breakfast, lunch, and dinner today #whoops. But that's okay because it has vegetables in it, right? </div>
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That's probably one of the most common lies I tell myself.<br />
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Unknown to most people in my life, carrot cake is my most favorite dessert. Like, out of all of the (dang good) dessert recipes on this blog, carrot cake takes the cake hah, but literally. If a boy was trying to make me fall in love with him, all he would have to do is show up with one of these cakes at my door. Forget the roses, who needs flowers when you can have cake instead? And yes, I give you permission to spread this news far and wide, I wouldn't mind a few cute guys with cake at my door right now ;)<br />
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So what makes this cake so good you ask? Well the carrots make this cake amazingly moist and delicious, and the nuts give it a good crunch. I must tell you that I always leave the raisins out of this cake, so I didn't even add them to the recipe... But sometimes my mom puts them in. So if you want to ruin it (JUST KIDDING, mom please don't kill me) you can add 1 cup raisins, dark or golden. And with a little bit of love and a whole lot of carrots and sugar you will soon have the best cake in the world.<br />
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<b>The Beset Carrot Cake</b></div>
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<b>INGREDIENTS</b></div>
1 pound carrots (4 cups shredded, firmly packed)<br />
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2 cups minus 2 Tablespoons flour</div>
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2 teaspoons baking powder</div>
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1 teaspoon baking soda</div>
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1 teaspoon salt</div>
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2 teaspoons cinnamon</div>
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1 Tablespoon unsweetened cocoa powder</div>
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4 large eggs</div>
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2 teaspoons vanilla extract</div>
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1 cup sugar</div>
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1 cup brown sugar</div>
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1 1/4 cup corn (canola) oil</div>
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5 1/2 ounces (generous 1 1/2 cups) pecans, cut into small pieces</div>
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<b>DIRECTIONS</b></div>
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1) Preheat oven to 350° Fahrenheit. </div>
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2) Grease and line 2 (or 3), 8 inch cake pans, set aside.</div>
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3) Grate carrots (you don't have to peel them). You should have around 4 cups, firmly packed.</div>
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4) In a electric mixer (or in a large bowl with a handheld mixer), beat the eggs. Beat in vanilla, both sugars, and oil. Then on low speed, add the dry ingredients and mix only until incorporated. Stir in carrots and nuts. </div>
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5) Divide batter evenly among prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake come out clean. Let cool for 5 minutes and carefully remove from pans. Let cool completely (we always freeze this cake for a couple hours) and ice with Cream Cheese Frosting (recipe follows). </div>
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<b>Cream Cheese Frosting</b></div>
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<b>INGREDIENTS</b></div>
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1/2 cup butter (1 cube), softened</div>
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1 block cream cheese (8 oz.), softened</div>
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1/3 cup cream (or 1/4 cup milk)</div>
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1 teaspoon vanilla</div>
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around 5 cups powdered sugar</div>
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<b>DIRECTIONS</b></div>
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In a medium-sized mixing bowl with an electric mixer, beat butter and cream until smooth. Add cream and vanilla and beat until combined. Add powdered sugar until desired consistency is reached. Enjoy! </div>
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com0tag:blogger.com,1999:blog-9145442831943576261.post-65228203865242572822017-01-06T20:59:00.000-08:002018-04-17T09:16:05.042-07:00German Pancakes aka Big Dutch Baby<div class="separator" style="clear: both; text-align: center;">
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When I was younger, these German Pancakes were my favorite breakfast! We used to have sleepovers with my cousins and we would make this delicious dish in the morning. Now that I think about it... My parents (or my aunt and uncle) were quite brave in letting us make these by ourselves. I couldn't have been older than 10 years old when we started making them! </div>
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I made these lovely German Pancakes a couple of Saturdays ago and I made my little sister pose with them in her robe. She's going to hate me for telling you that is her ;) but I thought it was so real. Because let's be honest, the best way to eat this breakfast is with crusty eyes in a comfy robe. Is there anything better?<br />
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My older sister dug through her archives to find a note that had this recipe on it. We decided it is almost 10 years old! How could we tell? Well, almost all the words were misspelled and it had practically NO measurements on it hah! But after lots of questions to my mom and aunt, we figured out the real recipe, and here it is, the greatest breakfast EVER!<br />
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<b>German Pancakes aka Big Dutch Baby<br />INGREDIENTS</b><br />
2 tablespoons butter<br />
6 large eggs<br />
1 cup milk<br />
Splash of vanilla extract<br />
1 cup flour<br />
1/4 teaspoon salt<br />
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<b>DIRECTIONS</b><br />
1) Preheat oven to 400° Fahrenheit. Place butter in a 9X13 pan (or in a cast iron pan) and put it in the oven while it is preheating to melt it (make sure it doesn't burn).<br />
2) In a blender or in a bowl with a handheld mixer, beat eggs, milk and vanilla. Add flour and salt and stir until just combined (don't over mix them but it shouldn't be lumpy).<br />
3) Remove pan with melted butter from oven and pour in batter. Bake for 20 minutes until puffy. We love to top this dish with powdered sugar, <a href="http://www.sourdoughsunday.com/2016/04/grandma-joes-easy-buttermilk-waffles.html" target="_blank">whipped cream</a>, syrup, and/or fruit! Enjoy!<br />
www.sourdoughsunday.com<br />
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Gretta Warnerhttp://www.blogger.com/profile/07282331848988354588noreply@blogger.com9