Tag Archives: dessert

Progressive Picnic: Thai Basil Chicken Lettuce Wraps

Posted on by Run DMT
6

Roll out the picnic blankets and bring an appetite for the blogosphere’s first ever Progressive Picnic Blog Hop!

For this virtual picnic, each foodie blogger listed below is offering a different menu item.  Click on the links and be prepared to lick your lips as your eyes feast on an assortment of delicious dishes.

Camille from Growing Up Gabel is offering an appetizer, Bacon Wrapped Stuffed Dates.

Courtney from Peace, Love, Recipes is bringing the beverage, Red, White and Blue Sangria.

Ruthie from What’s Cooking With Ruthie is supplying the side dish, Picnic Perfect Potato Salad.

Heather of Hezzi-D’s Cooks and Books is dishing out the dessert, White Chocolate Brownies.

And yours truly is serving up the main dish, Thai Basil Chicken Lettuce Wraps.

Thai Basil Chicken Lettuce Wraps

Ingredients

2 Tbsp canola oil

1 lb boneless, skinless chicken breast cut into thin strips

½ tsp Kosher salt

¼ tsp ground black pepper

2-inch piece of fresh ginger, peeled and minced

4 garlic cloves, minced

¼ tsp crushed red pepper flakes

1 large yellow or white onion cut Asian style

1 red bell pepper cored and cut into thin strips

¼ cup tamari or low sodium soy sauce

3 Tbsp honey

¼ cup fresh basil, chopped

1 cup cooked Jasmine rice

Leafy green lettuce (Romaine or Bibb)

Directions

Heat the canola oil in a large skillet on a medium high heat.  Add chicken strips and season with salt and pepper.  Stir-fry for a few minutes to sear the meat at the edges.  Then, add ginger, garlic and red pepper flakes and cook for two minutes more.  Add the red bell pepper and cook until softened.  Add onions and stir fry for few minutes.  Once onions are soft, add tamari and honey.  Together, they should form a caramel colored sauce as they deglaze the pan.  Stir to coat chicken with the sauce.  Remove from heat and stir in basil.  The heat from the pan will cook and wilt the basil.

Using the leafy part of the lettuce, drop a Tbsp on cooked Jasmine rice in the center of the lettuce.  Then, add spoonful of the Thai Basil Chicken and gently drizzle some sauce from the skillet over the mixture.  Roll lettuce to form wrap and place on a serving platter. Continue with remaining stir-fry and serve.  If any sauce is remaining in skillet, pour it into a ramekin to use as a dipping sauce.

Denise Mestanza-Taylor+

Aunt June’s Struffoli (Honey Balls)

Posted on by Run DMT
7

PhotobucketI don’t know what my obsession with balls is lately.  First my MIL’s potato balls and now I can’t get my Aunt June’s sticky balls out of my brain.

Aunt June would make her famous honey balls for every special occasion and they were always a hit.  (Since my mom and her sister are NYC girls, you have to respect the ball and pronounce it as “bawls”.)  Basically, Struffoli consists of small dough balls fried and slathered in honey.  So simple and yet something about these balls always made mouths happy.

I have such fond memories of holidays gathered around Aunt June’s dining table and everyone huddling over a large bowl of honey balls.  My sister and I would always scrape extra honey off the bottom of the bowl before popping a ball into our mouths, which of course, is the proper way to handle my aunt’s balls.

Aunt June passed away two years ago this September after a battle with lung cancer.  Tomorrow I run 5 Miles for Moffitt in her memory.  Today, I share her Struffoli recipe with you in her memory.

Aunt June’s Struffoli (Honey Balls )

Ingredients

2 cups flour

3 tablespoons sugar

¼  tsp salt

¼ teaspoon baking powder

½ stick unsalted butter, cut into ½-inch pieces

3 large eggs

1 teaspoon vanilla

Canola oil for frying

1 ½ cups honey

Multi-colored sprinkles (Rainbow colored nonpareils)

Directions

In the bowl of a food processor, pulse together flour, sugar, salt, and baking powder.  Add the butter and pulse  a few times until crumbly. Add the eggs and vanilla.  Pulse until sticky.

Remove and form into a ball.  Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Cut the dough into 4 equal pieces. On a lightly floured work surface, roll out dough until ¼ inch thick. Using a knife, cut each piece of dough into ½ inch wide strips.

Then cut each strip into ½ inch squares. Roll each piece of dough into a small ball about ½ inch in size.   Lightly dredge the dough balls in flour, shaking off any excess.

Using a small fryer, pour enough oil to fill about a third of the way and heat oil to 375°. Fry the dough in batches until lightly golden, about 2 to 3 minutes. Transfer to a plate line with paper towels to drain excess oil. Once cooled, transfer balls to a large bowl.

In a large saucepan, heat honey over medium heat. Bring to a boil, stirring occasionally (about 3 minutes). Remove the pan from the heat. Pour the honey on top of the fried dough.  Stir until evenly coated in the honey. Allow the mixture to cool for 2 minutes.

Serve in family style in a large bowl or scoop a few honey balls into cupcake liners. Decorate with sugar sprinkles and allow to set for 2 hours. Struffoli can be stored in an air-tight container at room temperature for at least a week.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!

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Denise Mestanza-Taylor+

Mexican Wedding Cakes for Cinco de Mayo

Posted on by Run DMT
10

PhotobucketMy family and I are participating in a Mexican-themed race today called the Crazy Sombrero.  Afterwards, one of our friends is hosting a post-race party where all the guests were asked to being a snack to share for the fiesta.

What to bring?  What to bring?  Margaritas?  Mexican Lasagna?  

As I flipped through the Mexican-flare recipe cards in my mind, I recalled the potluck luncheons from my early teaching days. Back then, I taught in a very rural community of Dade City with a large population of migrant workers, mostly Mexican and some were part of our school’s staff.  Thanks to the lovely senoras on staff, Mexican Wedding Cakes were always part of the potluck and they were delicious.  Similar in texture to a shortbread (Scottish, not Martha’s), they were a tasty light, flaky buttery cookie.

So, to pay homage to my Mexican homies, I tried my hand at Mexican Wedding Cakes like the senoras used to bake.  Traditionally, these cookies are made with pecans or walnuts, but due to my nut allergy, I chose to use almonds instead.

Before beginning the cookie batter, I roasted the almonds on an ungreased baking sheet at 325° for about 10 minutes for a rich fragrance but not burnt.

I let the roasted almonds cool completely before I chopped them in a food processor for a fine, almost mealy texture.

Using a standing electric mixer, I combined the butter, powdered sugar, salt, vanilla, ground nuts and flour.  Then, I rolled them into 2-inch balls and baked them for about 15 minutes until the edges were golden brown.

I let the cookies set and cool for a few minutes before rolling them in powdered sugar.  Once coated with a light layer of confectioners’ sugar, I returned them to the cooling rack.

Honestly, Mexican Wedding Cakes are so easy to make and I think the senoras would be quite pleased with my cookies.  They tasted just like I remembered.  It’s funny how one small taste can send you back in time.

Me gustan mucho.

Mexican Wedding Cakes

(Adapted from The Joy of Cooking)

Ingredients

1 cup (2 sticks) unsalted butter at room temperature

½ cup confectioners’ (powdered) sugar

¼ tsp salt

2 tsp vanilla

1 cup nuts (pecans, walnuts or almonds), toasted and finely ground (See above.)

2 cups all-purpose flour

1 cup confectioners’ sugar for topping

 

Directions

Preheat oven to 350°.

Grease or line two cookie baking sheets with parchment paper or Silpat liners.

Using a standing electric mixer, beat butter, sugar, salt and vanilla until well combined.  Then, add finely ground nuts and mix on a low setting for about 15 seconds.  Add flour and mix on a low setting until well combined.

Shape into 1-2 inch balls and arrange about 1 ¼ inch apart on the baking sheets.  Bake one at a time until edges are golden brown, about 15 minutes.  Remove sheet from oven and cool on a wired rack for about 5 minutes.

While still warm but cool enough to handle, roll each cookie in confectioners’ sugar and return to cooling rack.  Just before serving, sift additional confectioners’ sugar over cookies.

Yields about 2 dozen

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



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Denise Mestanza-Taylor+

Grape Soda Cupcakes

Posted on by Run DMT
13

PhotobucketWhen Kirsten and I planned a purple picnic for our girls to celebrate Purple Day, purple cupcakes were on the menu.  And since I’ve become quite the baker these days, I wanted to try my hand at a new cake recipe.

So as I perused the aisles of my favorite Publix supermarket to pick another box of King Arthur Cake Flour, I spotted a special low price for Publix Grape Soda (2 for $1) and then my wheels got to spinning.  How could I do something really different besides a plain ol’ white cake with purple frosting?   I’ve heard of cupcakes with Mountain Dew as an ingredient, but can you make cupcakes with grape soda?  With a quick Google search in supermarket (yet another reason to love smart phones), I stumbled upon a Grape Soda Cupcakes by The Kitchen Magpie.

Once I purchased all my ingredients including Publix Grape Soda and a package of purple Peeps, I had a little look around The Kitchen Magpie later that day and I adored her site, her stories and all her recipes.  However, for this particular recipe, I had to tweak it a bit because the directions were hard for me to follow as it was written like she was telling the recipe over the phone to a friend rather than actual directions.  Since I’m new to cooking and baking, I lack the intuitiveness that most bakers have (or are even born with) to know how create a cake masterpiece.  Therefore, I had to really read through it, understand it and reword it to where I could follow it with ease.

With my modifications, I also used less purple food coloring than the original recipe stated as I was trying to limit my kids’ overexposure to Red #40 and Blue #1.

For icing, I followed the Joy of Cooking “Quick White Icing”, which can also be found at theJoyKitchen.com.

In the end, I had the grape soda cupcakes I hoped for our Purple Day Picnic and the results were perfectly purplicious and delicious.

Grape Soda Cupcakes
(Adapted from The Kitchen Magpie)

Ingredients

1 cup butter

2 cups sugar

4 eggs

4 cups cake flour

1 tsp vanilla

½  tsp baking soda

½  tsp of salt

½  tsp baking powder

1 ¾  cups Publix Brand Grape Soda

Neon Food coloring pack

24 cupcake liners

Butter cream frosting (see below)

Purple Peeps or purple cake sprinkles

 

Directions

In a standing mixer, cream the butter and sugar until well blended.  Add eggs one at a time, mixing well after each.  Add vanilla.

Whisk flour, baking soda, baking powder and salt together in another bowl.

If using purple liquid food coloring, add a few drops to the egg batter to achieve desired color.  (Add a few drops for a lavender shade.  Add more drops for a darker violet shade.)

Then add the flour mixture and grape soda to the batter in mixer, alternating and ending with the flour mixture.

Ladle batter into cupcake liners about three-quarters full.

Bake at 350 degrees for 22-25 minutes. Cool completely.

Once cooled, add icing and decorate as desired.

Yields 24 cupcakes.

Thanks for joining our weekly Friday Food Fight! Can’t wait to see what everyone is flinging this week!



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Denise Mestanza-Taylor+

Guinness Brownies with Butterscotch Fudge

Posted on by Run DMT
13

Have you heard the news?

5 Minutes for Mom launched a new weekly column, 5 Minutes for Food, and I’m one of the regular contributors, because I begged all foodie like “Pretty please with sugar on top!” have some mad culinary and foodie photography skills.

See for yourself this Thursday.  I will be sharing a recipe for Guinness Brownies with Butterscotch Fudge just in time for St. Patrick’s Day.

And remember, you can find additional recipes every Friday here at Run DMT at the Friday Food Fight linky party.

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If you weren’t hungry before, you are now.  Happy snacking!

Frostbitten Red Velvet Brownie Bites

Posted on by Run DMT
10

PhotobucketGrowing up with two very New York City slicker parents, there were only two desserts I can remember: NY Style Cheesecake and a some type of coffee (pronounced “cawfee”) cake.  That’s it.

It wasn’t until I started teaching in the rural and very southern small town of Dade City that I first tasted Red Velvet Cake.  Upon that first forkful, it was love at first bite.  I don’t know if it was the bright red color or the cream cheese icing that hooked me, but as far as desserts go, red velvet is still one of my favorites.

And speaking of favorites, my favorite time-waster past time of late is Pinterest, which is where I happened up this beautiful notion of Red Velvet Brownie Bites.  What the…? A brownie AND  Red Velvet?  Surely, you can’t be serious! (I am serious and don’t call me Shirley.)

Well of course, I had to give this recipe a go and it was a delicious as it sounds.  It was love at first bite (or two… or three) all over again.

 

 

Frostbitten Red Velvet Brownie Bites (Borrowed from A Farm’s Girl’s Dabble)

Ingredients for the red velvet brownies
1/2 cup (1 stick) unsalted butter, diced
3 oz. bittersweet chocolate chips
1 ½ cup sugar
3 large eggs
1 tsp vanilla
¼ tsp salt
2 Tbsp liquid red food coloring
1 cup flour
½ tsp baking powder

Ingredients for cream cheese frosting
8 oz. cream cheese, at room temperature
4 Tbsp butter, at room temperature
1 tsp vanilla
1 ½ cup sifted powdered sugar
White cake sparkles

Directions for brownies
Preheat oven to 325°.

Using non-stick aluminum foil, fold a 16″ long piece of foil to a 9″x16″ strip and place in 9″x9″ metal baking pan, leaving overhang on two sides.  Repeat with another sheet of foil the same size in the opposite direction to line pan completely.

Stir butter and chocolate in heavy large saucepan over very low heat until chocolate is melted.  Remove from heat.  Whisk in sugar and then eggs one at a time.  Stir in vanilla, salt and food coloring.  Sift flour and baking powder over mixture and stir to blend well.  Transfer batter to prepared pan.

Bake brownies until puffed and dry-looking or until a toothpick inserted in the center comes out with some moist batter attached (about 30 to 35 minutes). Cool completely in pan on rack.

Directions for icing

Prepare the frosting by beating the cream cheese and butter until light and fluffy.  Add vanilla and lightly mix. Then add the sifted powdered sugar and beat to combine.

Using the foil as an aid, lift brownies from pan and place on cutting board.  Peel foil down away from the sides of brownies. Spread cream cheese frosting evenly over brownies.  Sprinkle with white cake sparkles. Cut into bites 1-1/4″ x 1-1/4″.  To achieve clean cuts, wipe the knife after each slice.

Yields approximately 50 brownie bites.

 

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  


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Peppermint Shortbread

Posted on by Run DMT
7

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Last Sunday, my mom, my sister and I held our annual Christmas cookie baking day.  For our annual cookie challenge, my electric mixer churns all day long to produce dozens of delightful treats and every year I surprise myself.

My baking has come a long way since the days of slice and bake cookies.  My friend, Chrissy, still teases me about the time I tried to pull off store-bought Snickerdoodle break-apart cookies as my own at a cookie swap.  Yep, I used to be that person.

But not these days!  Now, I’m like Betty Crocker whipping out batches of cookies and I’m certainly not intimidated to try new cookie recipes.    No more break-apart necessary!

Plus, the best part about making my own from scratch is that I know exactly what ingredients are in each batch.  There’s no hydrogenated oil or artificial flavor.  Just some sticks of good ol’ fashion butter!

Since I’m not scared to try new cookie recipes, I decided to give Publix’s Peppermint Shortbread a whirl.  This recipe was featured in the Publix’s Grape Winter 2011 magazine, which is currently on display on the kiosk at the front of the store.

Of course, Publix’s recipe called for 1 cup (2 sticks) butter because every good shortbread needs lots of butter.  However the recipe didn’t call for salt, which I thought was odd since cookies are typically made with unsalted butter.  So, I consulted Iron Chef Allan the Joy of Cooking to compare shortbread recipes.  Sure enough, Joy’s recipe stated unsalted butter and ¼ tsp of salt.

Not a difficult recipe by any means and the results are delicious!  And look at the presentation!  How pretty and festive!  I impress myself sometimes!

 

Peppermint Shortbread

Ingredients

2 ½ cups all-purpose flour

¼ cup sugar

¼ tsp salt

¼ cup crushed peppermint candies

1 cup cold unsalted butter, cut up

½ tsp peppermint extract

 

Directions

Preheat oven to 325.

Line a large baking sheet with parchment paper or silicone baking sheets.

In a large bowl, lightly combine the flour, sugar, salt and crushed candies.  Then, pour dry ingredients in electric mixer.  Add cut up butter and peppermint extract.  Combine on a low speed until mixture resembles fine crumbs.

Remove bowl from mixer.  Use your hands to bring mixture together and shape into a ball. (The warmth of your hands will soften the butter and help mixture come together.)

Divide dough into half.  On the prepared baking sheet pat each dough half into 6-inch circles about ½ inch thick.  If desired, flute the edges with a fork and prick each dough circle several times with prongs.  Cut each dough circle into 8 wedges (like a pizza) but do not separate the wedges.

Bake about 20 minutes or center appears set.  Cool on baking sheet on a wire cooling rack for 5 minutes.  Slice wedges again while warm.  Remove wedges from baking sheet and place on wire rack to cool completely.

Makes 16 wedges.

Note: The next time I make these cookies, I’ll split the dough into two loaves instead of two circles and then cut 2 inch bars into the loaves prior to baking.  By doing this, it will offer more than 16 servings, which is necessary for a Christmas cookie swap.  And speaking of Christmas cookie recipe swaps, don’t miss this one!

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Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  



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Pumpkin Biscotti

Posted on by Run DMT
7

PhotobucketLast Friday, I blogged about The Great Pumpkin Palooza for Thanksgiving!  This was no joke.  Iron Chef Allan and I really did bake an unbelievable amount of pumpkin goodies.  I have enough material for four more Friday Food Fights, but I’ll spare you the pumpkin, because it’s Christmas and I’m ready to move onto some peppermint goodies.

Well, maybe just one more pumpkin treat because these pumpkin biscotti were so yummy.  All right then, I’ll share one more pumpkin treat with you because it is Christmas.  And then, next week no pumpkin for you!

I found this recipe and all things pumpkin at My Baking Addiction.  The white chocolate drizzle compliments the pumpkin pie flavor nicely, however, these pumpkin biscotti have a chewy center rather than a crunchy center like most biscotti.  Perhaps it should be called Pumpkin Pie Biscotti because then you might anticipate a moist center.  That’s what she said.  Either way, this biscotti is a tasty Thanksgiving snack while sip your coffee.

 

 

Pumpkin Biscotti (from My Baking Addiction)

Ingredients
3 ½ cups all-purpose flour
1 ½ cups firmly packed brown sugar
2 tsp baking powder
½  tsp salt
2 tsp pumpkin pie spice
½ cup pumpkin puree
2 large eggs, lightly beaten
1 Tbsp vanilla extract
2 Tbsp butter
1 ¼  cup nuts, coarsely chopped (I used almonds.)
White chocolate chips (optional)

Directions
Preheat oven to 350*F.

Combine flour, brown sugar, baking powder, salt and pumpkin pie spice in a large bowl; stir well. In another bowl, combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Mixture will be very crumbly.  It will gradually become moist after stirring.

Melt butter in a large skillet over medium heat; add nuts. Cook, stirring constantly, until nuts are browned. Remove from heat and cool completely.

Knead or gently stir cooled nuts into dough. Place dough on a lightly floured surface and divide into 2 portions. Lightly flour hands and shape each portion into a 2 x 10″ long log. Place logs 3″ apart on lightly greased cookie sheet. Bake for 24 minutes; cool logs 15 minutes. Reduce oven temperature to 300 F.

After some cooling, move a loaf to a cutting board and cut diagonally into 1/2″ thick pieces. Do the same to the other loaf. The interior of each biscotti should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.

Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.

Once the biscotti have fully cooled, they can be consumed as, white chocolate dipped or drizzle with white chocolate.

For a white chocolate drizzle, melt some white chocolate chips and add the melted chocolate in a Ziploc bag.  Cut a small opening in one corner and drizzle it across the biscotti.

The biscotti tastes best during the first few days, but will keep for up to a month in a sealed air-tight container.

 

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.  And while you’re here, feel free to toss share your cookies at The Ultimate Virtual Christmas Cookie Recipe Swap.  



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Oatmeal Craisin White Chocolate Chip Cookies

Posted on by Run DMT
5

Like I mentioned in my previous post, my mom, my sister and I set a date for our “Annual Marathon Christmas Cookie Baking Day” and I’ve already dog-eared some of my favorites and pinned some new ones to try on Pinterest.

Like any marathon, a baking marathon requires some training to ensure a peak performance or PB (personal best).  I made this “test batch” of Oatmeal Craisin White Chocolate Chip Cookies as a gift for my Suncoast Strider friends and they came out perfect!  Of course, when Iron Chef Allan tastes them, he’ll tell me how to improve them ask me why I didn’t make a batch for him and the girls.

I better start baking another batch before he gets home before I eat them all.  I need all the “training” I can get.

Oatmeal Craisin White Chocolate Chip Cookies

Ingredients

2/3 cup butter

2/3 cup brown sugar

2 large eggs

1 tsp vanilla

1 ½ cups old-fashioned oats

1 ½ cups flour

1 tsp baking soda

½ tsp salt

1 – 6 ounce package Ocean Spray Craisins Original Sweetened Dried Cranberries

2/3 cup white chocolate chips
Directions

Preheat oven to 375˚F.

Using an electric mixer, beat butter and brown sugar together until light and fluffy.  Then, add eggs and vanilla and mix well.

In a large bowl, combine oats, flour, baking soda and salt.  Then, add butter mixture in several additions, mixing well after each addition.  Stir in dried cranberries and white chocolate chips.

Drop by rounded teaspoons onto ungreased cookie sheets.  Bake for 10-12 minutes or until golden brown.

Makes approximately 2 ½ dozen cookies.

Now link up and see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.

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Do you have a favorite Christmas cookie or treat you bake and share every year?

On December 1, a few blogger friends and I will be hosting The Ultimate Virtual Christmas Cookie Recipe Swap and you‘re cordially invited!  So, dust off your favorite Christmas cookie recipes, preheat your ovens and set your timers for Thursday, December 1, when our blog hop goes live.  Then, snap some photos of your gingersnaps or whatever other tasty treats you want to share for The Ultimate Virtual Christmas Cookie Recipe Swap!

More details to digest soon!

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One Bad Mother Baker

Posted on by Run DMT
4

I’m one bad mother baker.  I got made piping skillz, yo.

Check it out.  This is the chocolate chip cookie cake I made for Allana’s class for her tenth birthday.

Iron Chef Allan was pretty impressed. But he better step off, ’cause I’m as smooth as this icing, baby and he can’t touch it.

Then on Wednesday, the kids and I baked Rolled Sugar Cookies for our neighborhood firefighters as part of our 30 Days of Giving.  We used the same vanilla butter icing and the kids each chose a color for the icing.  They did a gorgeous job decorating the cookies and they tasted pretty darn good too.

Like I said, I’m one bad mother baker.

Word.

 
Rolled Sugar Cookies

Ingredients

1/2 cup sugar

1 stick unsalted butter (1 stick), softened

1 tsp vanilla

2 eggs

2 1/2 cups sifted all-purpose flour

2 tsp baking powder

1/2 tsp salt

Directions

Cream together sugar and butter.  The beat in vanilla, eggs, flour, baking powder and salt.

Chill the cough for 3 to 4 hours before rolling.  Preheat oven to 375 degrees.  Use a melon baller to scoop and roll dough into 2 inch balls.  Place cookie dough on a greased on lined cookie sheet.  Bake 7 to 12 minutes. Let cookies stand for 5 minutes before moving them to a cooling rack to cool. Once completely cooled, decorate as desired.

 

Quick Vanilla Icing 

Ingredients

2 cups confectioner’s sugar, sifted

1/4 cup  (1/2 stick) unsalted butter, softened

2 tsp vanilla

Directions

Combine in a medium bowl and beat together on a medium speed.

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Now link up to win and to see what If I Could Escape and Gone Bananas are flinging for this week’s Friday Food Fight.


But wait!  There’s more!  The winner of our very first Friday Food Fight giveaway and proud new owner of Joy of Cooking is….

Based on last week’s linky, #11 is The Rickett Chronicles!  Congratulations! A big THANK YOU to everyone who entered a foodie photo! :-)

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