tag:blogger.com,1999:blog-18236603932887357622024-03-18T12:16:54.116-07:00collecting memoriesGabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-1823660393288735762.post-75873562485886357872016-06-04T21:02:00.001-07:002021-12-21T06:00:03.808-08:00Soft and Chewy Dark Brown Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "courier new" , "courier" , monospace;">Soft and Chewy Dark Brown Sugar Cookies</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">113g / 1/2 cup butter, softened</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100g / 1/2 cup soft dark brown sugar</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100g / 1/2 cup white sugar</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 egg</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">220g / <span lang="LT" style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;">1 3/4</span><span lang="LT" style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"> cup</span> flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 tsp cornstarch</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp baking soda</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/2 tsp baking powder</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT">1) In a large bowl, beat together butter, sugars, egg, and </span></span><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;">vanilla extract until light and fluffy. </span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT"><br /></span><span lang="LT">2) Add flour, cornstarch, soda, baking powder and salt. Mix just until combined. </span></span><br style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;" /><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT"><br /></span><span lang="LT">3) Roll the dough into balls and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).</span></span><br style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;" /><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT"><br /></span><span lang="LT">4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.</span></span></span><br />
<span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT"><i><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></i></span></span>
<i><span style="font-family: "courier new" , "courier" , monospace;"><span style="background-color: white; color: #4e4e4e; font-size: 14.3px; line-height: 20.02px;"><span lang="LT">Recipe adapted from my favorite </span></span><span style="background-color: white; font-size: 14.3px; line-height: 20.02px;"><a href="http://collectingmemoriess.blogspot.lt/2015/05/soft-dark-brown-sugar-coconut-oil.html"><span style="color: magenta;">Soft Dark Brown Sugar Coconut Oil Cookies</span></a><span style="color: #4e4e4e;">.</span></span></span></i><br />
<span style="background-color: white; color: #4e4e4e; font-family: "courier new" , "courier" , monospace; font-size: 14.3px; line-height: 20.02px;"><span lang="LT"><br /></span></span>
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com115tag:blogger.com,1999:blog-1823660393288735762.post-16400394222315019232016-05-11T05:04:00.004-07:002021-12-21T06:01:00.862-08:00Coconut Oil Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<b><span style="font-family: "courier new" , "courier" , monospace;">Coconut Oil Rice Krispie Treats</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">80g / 3 cups rice krispies</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pinch salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">30g / 2 tbsp coconut oil</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200g / 7 ounces marshmallows</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1) Place rice krispies in a medium bowl.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2) In a small saucepan, melt coconut oil. Add salt and marshmallows and stir, over low heat, until marshmallows are melted and the mixture is smooth.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3) Turn off the heat and add rice krispies. Mix to coat evenly. Spread the mixture in a silicone loaf pan or a 20 x 20 cm / 8 x 8 inch pan for thinner bars. Press down using parchment paper so it doesn't stick that much. Once it cools, it becomes less sticky so press down after a few minutes once again. Let sit for 1-2 hours and cut into squares.</span><br />
<i><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></i>
<i><span style="font-family: "courier new" , "courier" , monospace;">Recipe by collectng memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com23tag:blogger.com,1999:blog-1823660393288735762.post-67126130049462735742016-04-23T03:13:00.001-07:002021-12-21T06:01:12.736-08:003 Ingredient Healthy Peanut Butter Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<b><span style="font-family: Courier New, Courier, monospace;">3 Ingredient Healthy Peanut Butter Rice Krispie Treats</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">125g / 1/2 cup<a href="http://collectingmemoriess.blogspot.lt/2015/01/homemade-peanut-butter.html"><span style="color: magenta;"> homemade peanut butter</span></a></span><br />
<span style="font-family: Courier New, Courier, monospace;">100g / 1/3 cup light agave syrup</span><br />
<span style="font-family: Courier New, Courier, monospace;">60g / 2 cups rice krispies </span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch salt</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) In a bowl, combine together all the ingredients and press down to a silicone loaf pan. Refrigerate for a few hours before cutting into squares. For the best results, freeze them. <i>I like storing them in the freezer because they tend to become very soft and slightly sticky at room temperature or fridge. </i></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Makes 1 loaf pan.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com96tag:blogger.com,1999:blog-1823660393288735762.post-3786824407167482782016-04-10T01:11:00.001-07:002021-12-21T06:01:27.176-08:00Garlic Hummus<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Garlic Hummus</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">100g dried chickpeas*</span><br />
<span style="font-family: Courier New, Courier, monospace;">4-5 cloves garlic, minced</span><br />
<span style="font-family: Courier New, Courier, monospace;">juice of 1 small lemon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp sunflower oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp tahini paste**</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">water, as needed</span><br />
<span style="font-family: Courier New, Courier, monospace;">sunflower oil, to serve</span><br />
<span style="font-family: Courier New, Courier, monospace;">smoked paprika, to serve</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">*Soak chickpeas overnight and cook in a pot for 1 hour. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">**To make tahini paste, place sesame seeds in a small saucepan and roast, stirring constantly, until golden and fragrant. Don't let them brown too much. Grind them in a coffee grinder or a small food processor until turns into paste. It will take time to get a smooth paste so add a splash of water or oil to add some moisture.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) In a small saucepan, heat a teaspoon of oil. Add minced garlic and cook, stirring occasionally, until golden brown and fragrant.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) Add cooked chickpeas, garlic, lemon juice, sunflower oil, tahini paste and salt into your food processor and pulse to make a smooth paste. Add as much water as you want to achieve a preferred consistency (start with 1 tablespoon).</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) Transfer to a bowl, sprinkle some smoked paprika on top and drizzle with sunflower oil. Serve with pita, flatbread or veggies.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com15tag:blogger.com,1999:blog-1823660393288735762.post-89357836593740767262016-04-01T00:32:00.002-07:002021-12-21T06:02:06.591-08:00Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><b>Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce</b></span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Crust</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">200g / 7oz chocolate sandwich cookies, crushed</span><br />
<span style="font-family: Courier New, Courier, monospace;">45g / 3tbsp butter, melted</span><br />
<i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i>
<i><span style="font-family: Courier New, Courier, monospace;">Chocolate mousse filling</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">225g / 8oz semisweet chocolate, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">240ml / 1 cup heavy cream, cold, divided</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Peanut butter mousse filling</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">125g / 1/2 cup peanut butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">35g powdered sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">120ml / 1/2 cup heavy cream, cold</span><br />
<i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i>
<i><span style="font-family: Courier New, Courier, monospace;">Caramel sauce</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">100g / 1/2 cup white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tbsp honey or corn syrup</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">30ml / 2tbsp water</span><br />
<span style="font-family: Courier New, Courier, monospace;">60ml / 1/4 cup heavy cream</span><br />
<span style="font-family: Courier New, Courier, monospace;">8g / 1/2 tbsp butter</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i></div>
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<i><span style="font-family: Courier New, Courier, monospace;">Chocolate sauce</span></i></div>
<div>
<span style="font-family: Courier New, Courier, monospace;">30g / 1oz semisweet chocolate</span></div>
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<span style="font-family: Courier New, Courier, monospace;">30ml / 2tbsp heavy cream</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C/350F. Line a 20cm / 8inch pan with a removable bottom with parchment paper. </span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">2) To make the crust, mix together finely crushed cookies with melted butter and press down to he bottom of the pan. Bake for 8-10 minutes. Remove from the oven and let cool.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">3) To make chocolate mousse filling, place copped chocolate in a small bowl. Heat 120ml (1/2 cup) of heavy cream until hot enough but not boiling! Pour over chocolate and let sit for 1 minute. After 1 minute, stir to make a smooth ganache. Mix in the vanilla extract. Let cool slightly while you beat the cream. In a cold bowl, add the remaining 120ml of heavy cream and beat until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture. Mix carefully until incorporated. Spread onto the prepared crust. Refrigerate for a couple of hours.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">4) To make the peanut butter mousse filling, mix together peanut butter, salt, powdered sugar and vanilla extract in a small bowl. In another bowl, beat the heavy cream until stiff peaks form. Gently mix the heavy cream into the peanut butter mixture. Spread over the chocolate mousse filling. Refrigerate for a couple of hours or until firm.</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span></div>
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<span style="font-family: Courier New, Courier, monospace;">5) To make the caramel sauce: i<span style="background-color: white; line-height: 20.02px;">n a medium saucepan, combine together sugar, honey or corn syrup, salt and water. Bring to boil while stirring. When it starts bubbling, stop stirring and let it turn to a light/medium amber color.</span><span style="background-color: white; line-height: 20.02px;"> </span><i style="line-height: 20.02px;">At this point it will NOT look like caramel. Especially if your saucepan has a black bottom, you won't be able to see the real color so turn off the heat when it looks just slightly golden, otherwise, it will be dark and bitter</i><span style="background-color: white; line-height: 20.02px;">. The whole browning process should take no more than 10 minutes. </span><span style="background-color: white; line-height: 20.02px;">When you reach the desired color, remove from heat and slowly start pouring in the heavy cream. Stir with a wooden spoon until smooth. Stir in the butter. Let cool. Once it has cooled, drizzle over the peanut butter mousse. Refrigerate.</span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;">6) To make the chocolate glaze, heat heavy cream until hot but not boiling. Pour over chocolate, let sit for a minute, and stir to make a smooth ganache. Let cool slightly and drizzle over the caramel.</span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;">7) Let the cake sit in the fridge overnight or at least for a few hours before slicing and serving.</span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;"><i>Recipe by collecting memories</i></span></span></div>
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<span style="background-color: white; line-height: 20.02px;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span></div>
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com15tag:blogger.com,1999:blog-1823660393288735762.post-17015544943531763182016-03-10T07:03:00.003-08:002021-12-21T06:02:19.012-08:00Healthy Pumpkin Honey Greek Yogurt Pie<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "courier new" , "courier" , monospace;">Healthy Pumpkin Honey Greek Yogurt Pie</span></b><br />
<b><span style="font-family: "courier new" , "courier" , monospace;"><br /></span></b>
<i><span style="font-family: "courier new" , "courier" , monospace;">Crust:</span></i><br />
<span style="font-family: "courier new" , "courier" , monospace;">135g / 1 1/2 cup oats, ground into flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">20g / 2 tbsp ground flax</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2/3 tsp cinnamon</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">20g / 1 tbsp honey</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">15g / 1 tbsp unrefined coconut oil</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 tbsp / 30ml cold water</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<i><span style="font-family: "courier new" , "courier" , monospace;">Filling:</span></i><br />
<span style="font-family: "courier new" , "courier" , monospace;">1kg raw pumpkin (you will get 500g after you cook and puree it*)</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">285g / 1 cup Greek yogurt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pinch of salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 tsp cinnamon</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 large eggs, lightly beaten</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">170g / 1/2 cup honey, melted</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tbsp / 12g spelt flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">*To make the pumpkin puree, bring a large pot filled with water to boil. Cut the raw pumpkin into chunks (about 5cm/2inch) and cook in water until soft. Let cool. T<span style="background-color: white; line-height: 20.02px;">ransfer to a clean kitchen towel. Wrap the pumpkin up into the towel, twist up the ends and squeeze the water out until you have half of the weight you had in the beginning.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1) Preheat the oven to 180C / 350F and line the bottom of a 21 cm / 8 inch springform pan with parchment paper.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2) To make the crust, Mix together ground oats, flax, cinnamon and honey in a medium bowl. Add coconut oil and mix, using your fingers, until the mixture looks crumbly. Add water and mix until it forms a ball. <i>If the dough looks too crumbly and doesn't hold, add more water. </i>Press into the bottom of the prepared pan and place in the fridge while you prepare the filling.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3) To make the filling, mix together all the ingredients until very well combined. Pour onto the crust and bake for about 30 minutes or the pie is set and the center looks firm.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">4) Remove from the oven and let cool completely. Transfer to the fridge and let sit overnight (if you have patience). <i>It's much better cold! </i>Serve plain or drizzle some honey/agave/maple syrup or anything you like.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<i><span style="font-family: "courier new" , "courier" , monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com4tag:blogger.com,1999:blog-1823660393288735762.post-31556864787849394572016-03-04T07:58:00.004-08:002021-12-21T06:02:47.248-08:00White Onion Garlic Pizza<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">White Onion Garlic Pizza </span></b><br />
<b><span style="font-family: Courier New, Courier, monospace;"><br /></span></b>
<span style="font-family: Courier New, Courier, monospace;"><i>Crust</i><br />
125g / 1 cup flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp instant yeast</span><br />
<span style="font-family: Courier New, Courier, monospace;">80ml / 1/3 cup warm water</span><br />
<span style="font-family: Courier New, Courier, monospace;">oil, to coat</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Topping</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp oil</span><br />
<span style="font-family: Courier New, Courier, monospace;">8 cloves garlic, minced</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 medium onions (150g / 5.2oz) , thinly sliced</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch salt</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5 slices your favorite cheese (100g / 3.5oz)</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of smoked paprika</span><br />
<span style="font-family: Courier New, Courier, monospace;">pinch of dried oregano</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) In a medium bowl, combine together flour, salt,baking powder and instant yeast. Add water and mix with a spoon. Start kneading the dough. Knead until very smooth and elastic, about 5 minutes. Form the dough into the ball and place in an oiled bowl. Make sure the whole dough is coated with oil. Cover with a plastic wrap or a kitchen towel and let rise in a warm place while you prepare the topping.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) Preheat oven to 200C / 400F (grill function) and line a baking tray with parchment paper.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) In a saucepan, heat 2 tablespoons of oil. Add onions, garlic ans salt and fry until softened and golden brown.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Transfer the pizza dough to a surface and shape the dough into a disk, pressing down with your fingertips. If it sticks to the surface, sprinkle some flour to prevent it from sticking, however, I did not need to do that.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5) Transfer the dough onto the baking tray. Arrange cheese and onion mixture on top of it. <i>You may first put cheese or onions. I've tried both options and both worked really well. If you put cheese on top, it browns nicely and onions remain soft covered with cheese. If you choose to put onions over the cheese, they may become slightly crunchy. </i>Dust with smoked paprika and dried oregano.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6) Bake until nicely brown on top. Baking time is up to you. If you like a softer dough, it will only take a few minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><i><br /></i>
<i>Recipe by collecting memories</i></span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com2tag:blogger.com,1999:blog-1823660393288735762.post-3262439194059060772016-02-22T22:32:00.004-08:002021-12-21T06:03:12.880-08:00Pineapple Coconut Upside Down Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;"><b>Pineapple Coconut </b><b>Upside Down Cake </b></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">90g / 1 cup quick cooking oats</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">35g desiccated coconut</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">125g / 1 cup flour</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp baking powder</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">pinch of salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">150g / 3/4 cup white sugar</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 large eggs</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">160ml / 2/3 cup pineapple juice from a can</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">25g / 1/8 cup unrefined coconut oil, melted</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">50g / 1/4 cup soft dark brown sugar</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">9 pineapple rings from a can</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or line a metal baking dish with parchment paper.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2) In a small bowl, combine together oats, coconut, flour, baking powder, salt and white sugar. Set aside.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3) In a large bowl, beat eggs. Add pineapple juice and melted coconut oil and stir to combine. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">4) Add dry ingredients to the wet ingredients and stir to combine. </span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">5) Sprinkle the bottom of the baking dish with dark brown sugar. Arrange pineapple rings on top of it. Pour the batter into the baking dish and bake in oven for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">6) Remove from oven and let cool for 10 minutes. Invert cake and let cool completely before slicing and serving.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<i><span style="font-family: "courier new" , "courier" , monospace;">Recipe by collecting memories</span></i><br />
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<br />Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com3tag:blogger.com,1999:blog-1823660393288735762.post-15382205780094666332016-02-17T09:25:00.001-08:002021-12-21T06:03:44.098-08:00Cheesy Carrot Lasagne<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "courier new" , "courier" , monospace;">Cheesy Carrot Lasagne</span></b><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2 tbsp oil</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3 (300g) onions, chopped</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">6 cloves garlic, minced</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">4 (470g) carrots, shredded</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 tsp salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 can (400g) chopped tomatoes with juice</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">180g / 2/3 cup greek yogurt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">200g / 6oz your favorite cheese, shredded</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">250g / 9oz no-boil lasagne noodles</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1) Preheat oven to 200C / 400F. Line a 20x20cm / 8x8inch baking dish with parchment paper or prepare a silicone baking dish.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2) In a medium saucepan, heat oil and add onions and garlic. Cook, stirring occasionally, until softened and lightly browned. Add shredded carrots and salt. Stir-fry until carrots soften a little bit. Remove from heat and set aside.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3) Cover the bottom of the baking dish with 1/2 of chopped tomatoes (with juice). Top with 1/4 of the noodles. Top noodles with 1/3 of the carrot mixture and sprinkle 1/3 of cheese. Top with 1/4 of noodles, remaining chopped tomatoes and another 1/3 of the carrot mixture. Top with 1/3 of cheese. Spread 1/2 of Greek yogurt and top with 1/4 of noodles. Top with remaining 1/3 of the carrot mixture and remaining noodles. Top with remaining Greek yogurt and cheese.*</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;"><i>*You don't have to follow all these steps. This is what I did but you can arrange your lasagne the way you like it.</i></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">4) Cover with foil and bake for 10 minutes. Reduce temperature to 180C / 350F and continue baking, covered, for another 20 minutes. Uncover and bake for additional 10 minutes until the top is golden brown.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">5) Let cool for a few minutes, slice and serve!</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<i><span style="font-family: "courier new" , "courier" , monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com1tag:blogger.com,1999:blog-1823660393288735762.post-30125039059533903902016-01-31T01:22:00.001-08:002021-12-21T06:03:57.567-08:00Healthy Chickpea Chocolate Chip Peanut Butter Cookies<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtlarugpQAQuPO36jwmZHp_pLSEb-ZJzeI3CX6l47yIouRZqP4O335q0Kx5PNsP0uzt5QEQNrZ3X9Av5JaB91ero2aoiZHau4yWQqhxjyDYi4K81fFXIo-k5urWsxLpS3ELl_qGEYc2Y/s1600/IMG_3052v.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtlarugpQAQuPO36jwmZHp_pLSEb-ZJzeI3CX6l47yIouRZqP4O335q0Kx5PNsP0uzt5QEQNrZ3X9Av5JaB91ero2aoiZHau4yWQqhxjyDYi4K81fFXIo-k5urWsxLpS3ELl_qGEYc2Y/s400/IMG_3052v.JPG" width="266" /></a><b><span style="font-family: Courier New, Courier, monospace;">He</span></b><b><span style="font-family: Courier New, Courier, monospace;">althy Chickpea Chocolate Chip Peanut Butter Cookies</span></b><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span lang="EN-US" style="font-size: 12pt; line-height: 115%;">1 can chickpeas
(200g drained)</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">125g / 1/2 cup</span><span class="apple-converted-space" style="font-size: 12pt; line-height: 115%;"> </span><a href="http://collectingmemoriess.blogspot.lt/2015/01/homemade-peanut-butter.html" style="font-size: 12pt; line-height: 115%;"><span style="color: magenta;">homemade
peanut butter</span></a></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">2 tsp vanilla extract</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">60ml / 4 tbsp maple syrup</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">1 tsp baking powder</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">Pinch of salt (if using salted PB,
omit salt)</span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><span style="font-size: 12pt; line-height: 115%;">90g / 1/2 cup chocolate chips </span></span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;">1) Preheat oven to 180C / 350F.<o:p></o:p></span><br />
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;">2) Add all the ingredients except for chocolate chips in a food processor. Blend until smooth.<o:p></o:p></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;">3) Transfer to a bowl and mix in chocolate chips.</span></div>
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<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;">4) Form small balls and flatten slightly. They will not spread a lot. <i>The dough will be very sticky. Wet your hands so it doesn't stick that much.</i></span><br />
<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; font-size: 12pt;">5) Bake for 10 minutes. Let cool completely before transferring to a plate. </span></div>
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<span style="font-family: Courier New, Courier, monospace;">Makes 1 dozen.</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.texanerin.com/2012/04/grain-free-peanut-butter-chocolate-chip-cookie-dough-bites.html"><span style="color: black;">here</span></a>.</span></i></div>
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com0tag:blogger.com,1999:blog-1823660393288735762.post-911294154387378202016-01-23T01:20:00.001-08:002021-12-21T06:04:14.372-08:00Cranberry Walnut Grain Medley<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: "courier new" , "courier" , monospace;">Cranberry Walnut Grain Medley</span></b><br />
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<span style="font-family: "courier new" , "courier" , monospace;">1 T oil</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1 onion, chopped</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">2 cl garlic, minced</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100g / 3.5 oz dried cranberries</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100g / 3.5 oz pearl barley</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">100g / 3.5 oz brown rice</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">60g / 2 oz walnuts, chopped</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">a pinch of pepper</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">a pinch of mustard powder</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">a pinch of thyme</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">3/4 tsp salt</span><br />
<span style="font-family: "courier new" , "courier" , monospace;">1/4 tsp cinnamon</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">1) Cook rice and pearl barley separately and let cool.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">2) In a small saucepan, heat 1 tablespoon of oil. Add onion and garlic and cook until softened and golden brown. Let cool.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">3) In a large bowl, combine together onion/garlic mixture, dried cranberries, barley, rice and walnuts. Season with salt, pepper, mustard, thyme and cinnamon. Mix everything until combined.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<span style="font-family: "courier new" , "courier" , monospace;">Makes 2-4 servings.</span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><br /></span>
<i><span style="font-family: "courier new" , "courier" , monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com2tag:blogger.com,1999:blog-1823660393288735762.post-23528921761422060292015-12-29T21:37:00.003-08:002021-12-21T06:04:28.775-08:00Peanut Butter Cookie Dough Blondies<div class="MsoNormal" style="margin-bottom: 12pt;">
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<b><span style="font-family: Courier New, Courier, monospace;">Peanut Butter Cookie Dough Blondies </span></b><br />
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<i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i>
<i><span style="font-family: Courier New, Courier, monospace;">Blondies:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">113g / 1/2 cup butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">125g / 1/2 cup peanut butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">200g / 1 cup soft light brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg, lightly beaten</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">125g / 1 cup flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /><i>Cookie Dough Frosting:</i></span><br />
<span style="font-family: Courier New, Courier, monospace;">60g / 1/4 cup butter, softened</span><br />
<span style="font-family: Courier New, Courier, monospace;">60g / 1/4 cup peanut butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g / 1/4 cup soft light brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">30g / 1/4 cup powdered sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">95g / 3/4 cup flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F. Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.</span></div>
<div class="MsoNormal" style="margin-bottom: 12pt;">
<span style="font-family: Courier New, Courier, monospace;">2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine. Add flour and mix just until combined.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) Bake for 20 to 25 minutes, or until the edges are lightly browned.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Allow to cool completely before frosting. While cooling, prepare the frosting.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6) Frost the cooled blondies and place in the fridge to set. Slice and serve. </span><br />
<i><span style="font-family: Courier New, Courier, monospace;"><br /></span></i>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i></div>
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com0tag:blogger.com,1999:blog-1823660393288735762.post-61229137416258179502015-12-18T15:48:00.001-08:002021-12-21T06:05:21.359-08:00Thick and Chewy Peanut Butter Cookies<div class="MsoNormal" style="background: white; line-height: 14.4pt; margin-bottom: 0cm; vertical-align: baseline;">
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<b><span style="font-family: Courier New, Courier, monospace;">Thick and Chewy Peanut Butter Cookies </span></b><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 14.4pt;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; line-height: 14.4pt;">113g / 1/2 cup butter, softened</span><br />
<div class="MsoNormal" style="background: white; line-height: 14.4pt; margin-bottom: 0cm; vertical-align: baseline;">
<span style="font-family: Courier New, Courier, monospace;">200g / 1 cup soft light brown sugar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 egg, lightly beaten</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span></div>
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<span style="font-family: Courier New, Courier, monospace;">190g 3/4 cup <a href="http://collectingmemoriess.blogspot.lt/2015/01/homemade-peanut-butter.html"><span style="color: magenta;">homemade peanut butter</span></a></span></div>
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<span style="font-family: Courier New, Courier, monospace;">180g / 1 1/2 cup minus 4 tsp flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">4 tsp cornstarch</span></div>
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<span style="font-family: Courier New, Courier, monospace;">3/4 tsp baking soda</span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) In another bowl, stir together flour, cornstarch and baking soda. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. <i>Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. </i></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.sprinklesomesugar.com/perfect-peanut-butter-cookies/"><span style="color: black;"><i>here</i></span></a>. </span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com1tag:blogger.com,1999:blog-1823660393288735762.post-89915561869825528572015-12-06T09:24:00.002-08:002021-12-21T06:05:50.738-08:00Cranberry Greek Yogurt Oatmeal Bars<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Cranberry Greek Yogurt Oatmeal Bars </span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">125g / 1 cup flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">90g / 1 cup quick-cooking oats</span><br />
<span style="font-family: Courier New, Courier, monospace;">100g / 1/2 cup soft light brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp cinnamon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/4 tsp baking soda</span><br />
<span style="font-family: Courier New, Courier, monospace;">4 tbsp coconut oil, melted</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp Greek yogurt</span><br />
<span style="font-family: Courier New, Courier, monospace;">160g / 1 1/3 cup dried cranberries</span><br />
<span style="font-family: Courier New, Courier, monospace;">285g / 1 cup Greek yogurt</span><br />
<span style="font-family: Courier New, Courier, monospace;">100g / 1/2 cup white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tbsp flour</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 160C / 320F. Prepare a 20 x 20 cm / 8 x 8 inch baking pan.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) In a large bowl, mix together flour, oats, brown sugar, salt, cinnamon and baking soda. Add coconut oil and 2 tablespoons of the Greek yogurt to the oat mixture and stir to combine. Press 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) In a small bowl, combine together dried cranberries, Greek yogurt, white sugar and flour. Spread the mixture over the crust and sprinkle the remaining oat mixture over the filling.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Bake for 25-35 minutes or until edges are golden. Cool completely before slicing. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe adapted from <a href="http://www.lifestylefood.com.au/recipes/17594/cranberry-oatmeal-bars">here</a>.</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com22tag:blogger.com,1999:blog-1823660393288735762.post-48249199888225515822015-11-26T22:28:00.003-08:002021-12-21T06:06:25.900-08:00Healthy Peanut Butter Cookie Dough<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Healthy Peanut Butter Cookie Dough</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">62g / 1/4 cup unsweetened <a href="http://collectingmemoriess.blogspot.lt/2015/01/homemade-peanut-butter.html"><span style="color: magenta;">homemade peanut butter</span></a></span><br />
<span style="font-family: Courier New, Courier, monospace;">50g / 2 1/2 tbsp agave nectar</span><br />
<span style="font-family: Courier New, Courier, monospace;">400g / 1 can chickpeas, drained</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">A handful of chocolate chips</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Makes 1 1/2 cup.</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com18tag:blogger.com,1999:blog-1823660393288735762.post-75329645029646291812015-11-20T07:03:00.001-08:002021-12-21T06:06:46.539-08:00Carrot Cake Oatmeal<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<b><span style="font-family: Courier New, Courier, monospace;">Carrot Cake Oatmeal</span></b><br />
<b><span style="font-family: Courier New, Courier, monospace;"><br /></span></b>
<span style="font-family: Courier New, Courier, monospace;">1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)</span><br />
<span style="font-family: Courier New, Courier, monospace;">60g old-fashioned oats</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp ground flax seeds</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp cinnamon</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp light brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 carrot, grated</span><br />
<span style="font-family: Courier New, Courier, monospace;">A handful of raisins</span><br />
<span style="font-family: Courier New, Courier, monospace;">Honey or agave nectar, to serve</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com8tag:blogger.com,1999:blog-1823660393288735762.post-11171280843567515382015-11-13T10:04:00.001-08:002021-12-21T06:07:20.125-08:00Cookie Dough Cheesecake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "courier new" , "courier" , monospace;"><br /></span><span style="font-family: "courier new" , "courier" , monospace;"><b>Cookie Dough Cheesecake</b></span><br />
<i><br /></i><span style="font-family: "courier new" , "courier" , monospace;"><i>Crust:</i><br />190g / <span style="background-color: white; line-height: 19px; text-indent: -24px;">1 1/2 cups graham crackers crumbs</span><br /><span style="background-color: white; line-height: 19px; text-indent: -24px;">95g / 7 tbsp butter, melted</span><br /><span style="line-height: 19px;"><br /></span><span style="background-color: white; line-height: 19px; text-indent: -24px;"><i>Cookie Dough:</i></span><br /><span style="line-height: 19px; text-indent: -24px;">113g / 8 tbsp unsalted butter, softened</span><br /><span style="background-color: white; line-height: 19px; text-indent: -24px;">100g / 1/2 cup soft light brown sugar</span><br /><span style="background-color: white; line-height: 19px; text-indent: -24px;">50g / 1/4 cup white sugar </span><br /><span style="line-height: 19px; text-indent: -24px;">1/4 tsp salt</span><br /><span style="background-color: white; line-height: 19px; text-indent: -24px;">1 tsp vanilla</span><br /><span style="background-color: white; line-height: 19px; text-indent: -24px;">125g / 1 cup flour</span><br /><span style="background-color: white; line-height: 14.25pt; text-indent: -24px;">2 tbsp milk</span><br /><span style="line-height: 14.25pt; text-indent: -24px;">90g / 1/2 cup chocolate chips</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><br /></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><i>Cheesecake: </i></span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">750g / 26 oz cream cheese, room temperature</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">150g / 3/4 cup white sugar</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">2 large eggs, lightly beaten</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">1 tsp vanilla</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><br /></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">1) To make the crust, mix together graham cracker crumbs and butter. Press into a 8 or 9 inch springform pan and bake in a 160C / 325F preheated oven for 5 minutes. Remove from oven and let cool. Do not turn off the oven.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><br /></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">2) Make the cookie dough: In a large bowl, beat together butter, sugars, salt and vanilla. Beat until smooth. Add milk, mix until incorporated. Finally, stir in the flour and mix just until combined. Add chocolate chips. Place the cookie dough in the fridge while you prepare the filling. <i>(You could also make this ahead of time and leave in the fridge for a few hours or overnight.)</i> When the cookie dough is firm enough, remove from the fridge and form little balls. Set aside.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><br /></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">3) To make the filling, beat together cream cheese, white sugar, eggs and vanilla until smooth.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><br /></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;">4) Pour the filling over the graham cracker crust and arrange cookie dough pieces on the top of the surface, slightly pressing them down. Bake for 45 minutes or until firm to the touch. Let cool completely before serving, preferably overnight.</span></span><br />
<span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><i><br /></i></span></span><span style="font-family: "courier new" , "courier" , monospace;"><span style="line-height: 14.25pt; text-indent: -24px;"><i>Recipe by collecting memories</i></span></span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com14tag:blogger.com,1999:blog-1823660393288735762.post-51637695782255857502015-10-30T08:18:00.001-07:002021-12-21T06:07:43.093-08:00Mud Pie Coffee Cake<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><span style="font-family: Courier New, Courier, monospace;"><span style="background-color: white;"><b>Mud Pie Coffee Cake</b></span></span></span></span></div>
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225g / 1 cup butter, room temperature</span><br /><span style="background-color: white;">200g / 1 cup white sugar </span><br /><span style="background-color: white;">200g / 1 cup soft light brown sugar</span><br /><span style="background-color: white;">250g / 2 cups all-purpose flour</span></span><br />
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<span style="font-family: Courier New, Courier, monospace;">1 tsp baking powder<br /><span style="background-color: white;">1 tsp cinnamon</span><br /><span style="background-color: white;">1/2 tsp salt</span><br /><span style="background-color: white;">230g / 1 cup sour cream</span><br /><span style="background-color: white;">2 large eggs</span><br /><span style="background-color: white;">1 tsp vanilla extract</span></span><span style="background-color: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span>
<span style="background-color: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span><br />
<span style="background-color: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or generously butter a metal baking dish.</span></span><br />
<span lang="LT" style="background: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span>
<span lang="LT" style="background: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;">2) In a large bowl with a mixer, beat butter and sugars until light and fluffy.</span></span><br />
<span lang="LT" style="background: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span>
<span lang="LT" style="background: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;">3) In another bowl, sift together flour, baking powder, cinnamon and salt. Add this to the butter/sugar mixture and beat until combined. Set aside 1 cup of this mixture for the topping.</span></span><br />
<span lang="LT" style="background: white; line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span>
<span style="font-family: Courier New, Courier, monospace;">4) In a separate bowl, lightly beat together sour cream and eggs. Add to the sugar/butter mixture and stir to combine.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">5) Pour the mixture into the prepared baking dish. Top with the 1 cup of crumb topping mixture, slightly pressing it down.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">6) Bake 50-60 minutes. Let cool completely before cutting.</span><br />
<span lang="LT" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><br /></span></span><span lang="LT" style="line-height: 115%;"><span style="font-family: Courier New, Courier, monospace;"><i>Recipe adapted from <a href="http://www.mrbreakfast.com/superdisplay.asp?recipeid=2282"><span style="color: magenta;">here</span></a>.</i></span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com10tag:blogger.com,1999:blog-1823660393288735762.post-54053028374279177732015-10-19T01:19:00.001-07:002021-12-21T06:07:57.733-08:00Dulce de Leche Blondies<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Dulce de Leche Blondies</span></b><br />
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<span style="font-family: Courier New, Courier, monospace;">115g / 1/2 cup butter, softened</span><br />
<span style="font-family: Courier New, Courier, monospace;">100g / 1/2 cup soft light brown sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 egg</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 can dulce de leche</span><br />
<span style="font-family: Courier New, Courier, monospace;">185g / 1 1/2 cup flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) In a large bowl, beat together butter and sugar until light and fluffy. Beat in the egg and salt. Beat in dulce de leche.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) In another bowl, stir together flour and baking powder. Add the flour mixture into the dulce de leche mixture and beat just until incorporated.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Spread evenly into the pan and bake for 20-25 minutes. Let cool completely before cutting into squares.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com3tag:blogger.com,1999:blog-1823660393288735762.post-3145427688593105382015-07-02T08:31:00.001-07:002021-12-21T06:08:14.240-08:00Soft Dark Brown Sugar Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Soft Dark Brown Sugar Chocolate Chip Cookies</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">170g / 3/4 cup unsalted butter, room temperature</span><br />
<span lang="LT" style="font-family: Courier New, Courier, monospace;">150g / 3/4 cup soft dark brown sugar<br />50g / 1/4 cup granulated sugar<br />1 large egg<br />2 tsp vanilla extract<br />250g / 2 cups flour<br />2 tsp cornstarch<br />1 tsp baking soda<br />1/2 tsp salt<br />1 cup chocolate chips</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">1) In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir just until combined. Add chocolate chips. Chill the dough overnight</span></span><br />
<span lang="LT" style="font-family: Courier New, Courier, monospace;"><br /></span>
<span lang="LT" style="font-family: Courier New, Courier, monospace;">2) Preheat oven to 180C / 350F and line 2 baking trays with parchment paper. Scoop about 2 tablespoons of cookie dough and roll into balls. Place on a baking tray, leaving about 5 cm / 2 inch space between each cookie so they can spread. Bake for 9 minutes or until slightly underbaked in the middle. Allow to cool completely before transferring to a plate.</span><br />
<span lang="LT" style="font-family: Courier New, Courier, monospace;"><br /></span>
<span lang="LT" style="font-family: Courier New, Courier, monospace;"><i>Recipe adapted from <a href="http://www.foodnetwork.ca/recipe/chocolate-chip-cookies-a-la-anna-olson/2633/">here</a>.</i></span><br />
<span lang="LT"><br /></span>
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com6tag:blogger.com,1999:blog-1823660393288735762.post-5469094704052795502015-05-26T10:55:00.001-07:002021-12-21T06:08:33.283-08:00Millionaire's Bars<div class="separator" style="clear: both; text-align: center;">
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<b style="line-height: 15.75pt;"><span style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 1pt none windowtext; color: #58595b; font-family: Courier New, Courier, monospace; padding: 0cm;">Millionaire’s Bars</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
<i style="line-height: 15.75pt;"><span style="border: 1pt none windowtext; font-family: Courier New, Courier, monospace; mso-border-alt: none windowtext 0cm; padding: 0cm;">Base:</span></i></span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">125g (1 cup) flour </span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">1 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">113g (1/2 cup) unsalted butter, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">50g (1/4 cup) sugar</span><br />
<i style="line-height: 15.75pt;"><span style="border: 1pt none windowtext; color: #58595b; font-family: Courier New, Courier, monospace; padding: 0cm;"><br /></span></i>
<i style="line-height: 15.75pt;"><span style="border: 1pt none windowtext; color: #58595b; font-family: Courier New, Courier, monospace; padding: 0cm;">Caramel:</span></i><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">1/2 cup unsalted butter, cut into pieces </span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">1/2 cup sugar</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">2 tbsp light corn syrup</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">1 (14 oz) can sweetened condensed milk</span><br />
<i style="line-height: 15.75pt;"><span style="border: 1pt none windowtext; color: #58595b; font-family: Courier New, Courier, monospace; padding: 0cm;"><br /></span></i>
<i style="line-height: 15.75pt;"><span style="border: 1pt none windowtext; color: #58595b; font-family: Courier New, Courier, monospace; padding: 0cm;">Topping:</span></i><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">3.5 oz / 100g milk or semisweet chocolate, finely chopped </span><br />
<span style="font-family: Courier New, Courier, monospace;"><span style="line-height: 15.75pt; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;">1/2</span></span><span style="line-height: 15.75pt; text-indent: -18pt;"> tsp light corn syrup</span></span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">30g (2 tbsp) 1/4 cup unsalted butter, cut into pieces </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br />
1) Preheat oven to 160C / 325F. Line a 20 x 20 / 8 x 8 inch baking pan with parchment paper. In a small bowl, combine together flour, baking powder and salt. Set aside. In a large bowl, combine together butter and sugar and beat with a mixer until light and fluffy. Stir in the flour mixture and mix just until incorporated. Spread into the pan and bake for 15-18 minutes or until lightly golden brown. Let cool completely.</span><br />
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<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">2) To make the filling, combine together butter, sugar, corn syrup and condensed milk in a saucepan. Heat, stirring occasionally, until the butter in melted and the mixture looks smooth. Bring to boil and cook over low heat, stirring constantly, until the mixture thickens a bit and turns amber color. Spread onto the shortbread layer and let cool completely. Transfer into the fridge for a few hours or overnight. </span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;">2) To make the chocolate glaze, combine together butter and corn syrup in a small saucepan and heat until the butter is melted. Remove from heat, add chocolate and stir until melted. Pour over the condensed milk layer immediately. Cool completely before cutting into squares. For the best results, slice only after chilling for a few hours.</span><br />
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;"><br /></span>
<span style="font-family: Courier New, Courier, monospace; line-height: 15.75pt; text-indent: -18pt;"><i>Recipe adapted from <a href="http://joanne-eatswellwithothers.com/2012/08/recipe-millionaires-bars-salted-caramel-chocolate-shortbread-bars.html">here</a>.</i></span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com415tag:blogger.com,1999:blog-1823660393288735762.post-62586915551881069502015-05-16T13:54:00.003-07:002021-12-21T06:08:54.865-08:00Soft & Chewy Dark Brown Sugar Coconut Oil Cookies<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Soft Dark Brown Sugar Coconut Oil Cookies </span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">100g (1/2 cup) coconut oil</span><span lang="LT">, softened (not melted)</span></span><br />
<div class="ingredient">
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT">200g (1 cup) dark brown sugar</span><span lang="LT">, packed </span></span></div>
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<span style="font-family: Courier New, Courier, monospace;"><span lang="LT">1</span><span lang="LT"> large egg</span></span></div>
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<span lang="LT" style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract </span></div>
<div class="ingredient">
<span lang="LT" style="font-family: Courier New, Courier, monospace;">1 tbsp light corn syrup</span></div>
<div class="ingredient">
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT">220g (1 3/4</span><span lang="LT"> cup) flour</span></span></div>
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<span lang="LT" style="font-family: Courier New, Courier, monospace;">2 tsp cornstarch<o:p></o:p></span></div>
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<span lang="LT" style="font-family: Courier New, Courier, monospace;">1 tsp soda<o:p></o:p></span></div>
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<span lang="LT" style="font-family: Courier New, Courier, monospace;">1/4 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">1) In a large bowl, beat together coconut oil, dark brown sugar, egg, corn syrup and vanilla extract until light and fluffy. </span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">2) Add flour, cornstarch, soda and salt. Mix just until combined. </span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">3) Roll the dough into the balls (I got 12) and place on a baking tray lined with a parchment paper. Leave a lot of space between each cookie - they will spread. Refrigerate for at least 2 hours, preferably overnight (you can freeze them as well).</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span>
<span lang="LT">4) Preheat oven to 180C / 350F. Bake for 8-10 minutes (10-12 if frozen; do not defrost before baking) or until golden brown. Remove from the oven even if the centers look underbaked. That will give you chewy and fudgy texture. Allow to cool for at least 10 minutes before serving.</span></span><br />
<span style="font-family: Courier New, Courier, monospace;"><span lang="LT"><br /></span><i>
Recipe adapted from<span style="color: magenta;"> </span><a href="http://www.averiecooks.com/2013/02/soft-batch-dark-brown-sugar-coconut-oil-cookies.html"><span style="color: magenta;">here</span></a>.</i></span><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com4tag:blogger.com,1999:blog-1823660393288735762.post-79206734801302908742015-05-10T22:03:00.002-07:002021-12-21T06:09:32.587-08:00Peanut Butter Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Peanut Butter Cupcakes</span></b><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Cupcakes:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">85g (6 tbsp/3/4 cup) butter, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">225g (1 cup) white sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">83g (1/3 cup) <a href="http://collectingmemoriess.blogspot.com/2015/01/homemade-peanut-butter.html"><span style="color: magenta;">peanut butter</span></a></span><br />
<span style="font-family: Courier New, Courier, monospace;">2 large eggs, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">120ml (1/2 cup) buttermilk, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">220g (1 3/4 cup) flour</span><br />
<span style="font-family: Courier New, Courier, monospace;">2 tsp baking powder</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Frosting:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">375g (3 cups) powdered sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">250g (1 cup) <a href="http://collectingmemoriess.blogspot.com/2015/01/homemade-peanut-butter.html"><span style="color: magenta;">peanut butter</span></a></span><br />
<span style="font-family: Courier New, Courier, monospace;">1/2 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">113g (1/2 cup) butter, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;">5 tbsp heavy cream, room temperature</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F. Line a cupcake tin with cupcake liners (you will need 16).</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) In a large bowl, beat together butter, peanut butter and white sugar until light and fluffy. Add eggs and beat until very smooth. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">3) In another bowl, combine together flour, baking powder and salt. </span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">4) Beat (on low speed) one third of the flour mixture into the butter mixture. Beat until smooth. Add half of the buttermilk and beat until incorporated. Repeat this step one more time, adding one third of the flour mixture and the remaining buttermilk. End with the remaining flour mixture and beat just until incorporated.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">5) Divide the batter among 16 cupcake cups. Bake for 17 minutes or until slightly golden around the edges. Remove from the oven and let cool until completely cooled before frosting.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">6) To make the frosting, Beat together powdered sugar, peanut butter, salt and butter. Add heavy cream (try adding 4 tablespoons, it might be enough to achieve the desired consistency). Continue beating for about 5 minutes or until the frosting is smooth and fluffy. Frost the cooled cupcakes and enjoy.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com2tag:blogger.com,1999:blog-1823660393288735762.post-1446098136388915342015-05-05T05:37:00.001-07:002021-12-21T06:10:04.507-08:00White Chocolate Blondies<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">White Chocolate Blondies</span></b><br />
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<span style="font-family: Courier New, Courier, monospace;">113g (1/2 cup) butter</span><br />
<span style="font-family: Courier New, Courier, monospace;">150g (5.3 oz) white chocolate, chopped</span><br />
<span style="font-family: Courier New, Courier, monospace;">150g (3/4 cup) white granulated sugar</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 large egg, lightly whisked</span><br />
<span style="font-family: Courier New, Courier, monospace;">1 tsp vanilla extract</span><br />
<span style="font-family: Courier New, Courier, monospace;">1/3 tsp salt</span><br />
<span style="font-family: Courier New, Courier, monospace;">125g (1 cup) flour</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Icing:</span></i><br />
<span style="font-family: Courier New, Courier, monospace;">1 tbsp butter (optional)</span><br />
<span style="font-family: Courier New, Courier, monospace;">50g white chocolate (optional)</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 180C / 350F.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">2) In a small saucepan, melt the butter over low heat. Add white chocolate and sugar and cook for 2-3 minutes, stirring constantly, until the sugar has melted and the mixture looks smooth. Remove from heat and let cool a little bit.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3) Stir in the egg, vanilla extract and salt. Add flour and stir just until combined. Spread the mixture into the baking pan and bake for 25-30 minutes. Cool completely before cutting into squares. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">4) If you are making the icing, melt 1 tablespoon of butter in a small saucepan, turn off the heat and add the chopped chocolate. Let sit for 2 minutes or until melted and mix until smooth. Alternatively, you could melt butter and chocolate in a microwave. Drizzle over the blondies and serve.</span><br />
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<i><span style="font-family: Courier New, Courier, monospace;">Recipe by collecting memories</span></i><br />
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Gabyhttp://www.blogger.com/profile/10503514066128806270noreply@blogger.com2tag:blogger.com,1999:blog-1823660393288735762.post-82205307534940884982015-04-29T00:39:00.002-07:002021-12-21T06:10:22.684-08:00Sweet & Sour Cauliflower<div class="separator" style="clear: both; text-align: center;">
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<b><span style="font-family: Courier New, Courier, monospace;">Sweet & Sour Cauliflower</span></b><br />
<span style="font-family: Courier New, Courier, monospace;">600g cauliflower, chopped into florets</span><br />
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<span style="font-family: Courier New, Courier, monospace;">4 tbsp (60g) flour</span></div>
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<span style="font-family: Courier New, Courier, monospace;">6 tbsp (90ml) water</span></div>
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<i><span style="font-family: Courier New, Courier, monospace;">Sauce:</span></i></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp soy sauce</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp ketchup</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp honey</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tsp white vinegar</span></div>
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<span style="font-family: Courier New, Courier, monospace;">2 tbsp water</span></div>
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<span style="font-family: Courier New, Courier, monospace;">1 tsp cornstarch</span><br />
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<span style="font-family: Courier New, Courier, monospace;">1) Preheat oven to 220C / 430F. Line a baking tray with parchment paper and set aside.</span><br />
<span style="font-family: Courier New, Courier, monospace;"><br /></span>
<span style="font-family: Courier New, Courier, monospace;">2) In a large bowl, combine together flour and water until a smooth batter forms. Add cauliflower florets and toss to coat evenly. Arrange the cauliflower onto the baking tray, making sure they don't touch each other. Bake for about 15 minutes or until cauliflower is softened and slightly browned.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">3) While the cauliflower is baking, prepare the sauce: in a small saucepan, combine together soy sauce, ketchup, honey and white vinegar. </span><br />
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<span style="font-family: Courier New, Courier, monospace;">4) In a small bowl, combine together water and cornstarch. Stir with a spoon until there are no lumps. Add this to the saucepan.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">5) Turn on the heat and cook the sauce over medium-low heat, stirring constantly. You do not need to bring it to boil. Cook just for a few minutes until the sauce is slightly thickened (thick enough to cover the cauliflower). Remove from heat.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">6) Once the cauliflower is cooked through, transfer it to a bowl and add the sauce. Toss to coat evenly. Serve immediately.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Serves 2.</span><br />
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<span style="font-family: Courier New, Courier, monospace;"><i>Recipe by collecting memories</i> </span><br />
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