tag:blogger.com,1999:blog-68760750470855102762024-03-12T20:47:43.590-04:00jenna laughsjennahttp://www.blogger.com/profile/10435861953625123190noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-6876075047085510276.post-64991915395255496502013-09-05T11:20:00.002-04:002013-09-05T11:20:27.197-04:00Paleo/Gluten Free Meal PlanningA few weeks ago I wrote about <a href="http://www.jennalaughs.com/2013/08/cleaning-up.html" target="_blank">a new lifestyle/diet change</a> for my husband and I, after meeting with a Naturopathic Doctor and talking about ways to heal my psoriasis and other autoimmune and hormone issues I was having. It's been a very interesting, difficult ... but rewarding journey so far, which I will talk about in another post.<br />
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For now, I wanted to share one of the most helpful tips I can think of for starting something like this - PLANNING. I can't stress enough how important it is to be prepared. To do research, figure out what you can eat, look up recipes, buy cookbooks, plan all your meals and have snacks available.<br />
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Right now I cannot eat any gluten, dairy, added sugars (except for natural sweeteners like honey and maple syrup) or highly processed foods. My ND is trying to get my body healthy, then slowly introduce foods back in and see what triggers my symptoms.<br />
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I plan 3 meals a day for both my husband and I for 2 weeks at a time, so I only have to grocery shop every other week. I have to drive 50 minutes to Annapolis, Maryland to get to the closest Whole Foods and Trader Joe's. It's actually something I look forward to now. My sister and I go together, so it's nice to have some time with her. And it gives me accountability to plan and shop for everything I need.<br />
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So here is an example of my meal plan for 2 weeks:<br />
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This might be hard to read, but I'll highlight a few things.<br />
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For breakfast, we really like <a href="http://www.againstallgrain.com/2012/04/05/grain-free-pancakes/" target="_blank">Against All Grain's banana pancake recipe</a>. We also eat bacon and eggs, corn tortillas with beans and eggs, and an egg/chicken chorizo hash. For lunch, we pack chicken sausages, hard boiled eggs, rolled up lunch meat, nitrate free natural hot dogs, veggies, fruit or leftovers. Check out <a href="http://nomnompaleo.com/post/59118514268/forky-friday-paleo-lunchbox-round-up-2013" target="_blank">NomNom Paleo</a> for helpful lunch ideas. Dinner is usually meat and veggies, like lime grilled chicken, sundried tomato stuffed chicken breasts, sweet potato "chips", corn, green beans, etc etc. Doesn't really sound like a diet, does it? :) We have really tried to find ways to add flavor to our food by using fresh ingredients.<br />
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Here are some helpful tips highlighted:<br />
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<span style="font-size: large;">1. Plan every meal for two weeks!</span> It's so helpful to know what you're going to be making and know you have enough food in the house to feed your family. Obviously leave some flexibility if you have an unexpected dinner guest or are just feeling like eating something other than what you have planned. Swapping meals around works, because you still have the same about of meals planned.<br />
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<span style="font-size: large;">2. Do your research!</span> I have spent so much time reading food blogs, cookbooks and other articles trying to learn how to cook this way. It's totally new for me - using almond flour instead of regular flour, using coconut oil instead of canola oil. It's helpful to know what's really healthy for your body and why, so when it gets hard you can remember that you're giving your body fuel.<br />
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<span style="font-size: large;">3. Experiment!</span> I have had so many total failures since starting this diet. One time I tried to make "alfredo" sauce with coconut milk and blended cashews. Yea... not good. I've also wasted 1 whole cup of really expensive organic olive oil trying to make my own mayonnaise. But now I'm at the point where I really know what my husband and I like to eat, and feel so much better having figured that out by just trying new things and experimenting.<br />
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<span style="font-size: large;">4. Read labels!</span> This is probably obvious, but it's so important when you're trying to eat minimally processed foods. Even foods labeled with all kinds of healthy marketing gimmicks can be loaded with preservatives or artificial ingredients. There are good products out there that will help you save time in the kitchen. I recently found a chicken broth that has only the following ingredients: chicken, sea salt, honey, vegetable stocks (carrot, onion, mushroom, celery), bay, thyme, pepper. Nothing I can't pronounce, nothing crazy. Just simple, wholesome ingredients.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6876075047085510276.post-68307102417943872862013-08-09T19:49:00.003-04:002013-08-09T19:49:44.285-04:00Cleaning Up<i>(Side note - I have my photography reputation to uphold here, and would like to note that these photos are just from my phone :) Also, this post is the start of a pretty big difference in this blog. I understand if you come here for yummy cookie recipes, but you might not be seeing that for awhile. If you'd like to follow me as I try to eat healthier, I hope you continue reading this blog!) </i><br />
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Sometimes you get to a point in life when you're just stuck... and you know you need to make some serious changes. Those changes seem impossible, so you wait for awhile. Maybe you wait days, weeks, months, even years, putting off something that's just not very convenient.<br />
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But then you realize that your health is more important than anything - for me, it was realizing that I was more important than food. I am in the process of starting to view food differently, as a way to fuel my body instead of just something I crave. It's not about walking into the grocery store at the beginning of every week and thinking, "What do I want to make this week? What am I hungry for?" Instead, I need to train myself to think, "What does my body need this week? What are things I can eat that will give me energy and good health?"<br />
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I have had psoriasis for about 15 years, and probably longer than that. Basically as long as I can remember I've been itching my scalp, being embarrassed as I watch little pieces of my skin fall all over my clothes, the floor, everywhere. I also have it on my elbows, chest, knees and back. It's painful, itchy, embarrassing and something I've been living with for a very long time.<br />
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Of course I've tried many things to get rid of it - I've been to dermatologists, doctors, endocrinologists... and no one has been able to make it go away. Nothing has worked.<br />
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A few years ago, I experienced some hormone imbalances as a result of the topical steroid lotion I used on my psoriasis for years. As a long term side effect of the medicine, my thyroid and adrenal gland functions were totally out of control. I had many blood tests done to diagnose the problem. I decided to stop using the lotion and haven't used it again in years. That was a really big step for me, because it was the only thing I found to control my symptoms. But it was working from the outside in, and ended up making me really sick. I needed to heal myself from the inside out.<br />
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My sister has been telling me for years that a big change in my diet could help me. I just didn't listen until recently, when psoriasis wasn't the only symptom I was experiencing. I starting having big problems with my energy levels, I was tired all the time, gained a large amount of weight in a very short time, had problems with my fingernails (a sign of malnutrition) and began having signs of anxiety such as chest pains and heart palpitations. <br />
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So after encouragement and support from my husband and family, I made an appointment with a Naturopathic Doctor/Nutritionist. A few weeks ago, I met with Rhonda Ehrgood from <a href="http://www.tolhealth.com/Home.aspx" target="_blank">Tree of Life Health Ministries</a> in Gap, Pennsylvania. She ran a lot of tests and found out that my kidney and liver functions were congested, and there was protein in my urine (sorry that's gross) which means I'm not digesting my food properly.<br />
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She put me on a 2-3 month dairy, sugar and grain-free detoxification program, with a 7-day intensive detox called <a href="http://www.orthomolecularproducts.com/ProductDetails.aspx?id=753f7ea8-7083-46bc-8437-9bf8ffa72703" target="_blank">Core Restore</a>, focusing on the liver (I start that in about a week). I can only eat organic fruit and as many vegetables as I want, and grass-fed hormone free meats and eggs. The goal is to totally clean my body out of all processed food and make it healthy again. She suspects that I have some food allergies or intolerances, so after the 2-3 month detox, she wants to slowly introduce some foods (like milk) back into my diet to see how I react to them. From there (with a lot of patience and work) we should be able to pinpoint the foods I can't eat. <br />
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It's difficult, because I'm not sure what the rest of my life is going to look like in terms of what I can eat. It's hard for me to live in the unknown, but I also think right now it would be overwhelming for me to think I can never eat bread or ice cream again. It's comforting to know that I'm working with a professional, and we're taking this day by day, trying to give my body the nutrients it needs to heal itself.<br />
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I'm on Day 3 of the new grain-free dairy-free eating plan, and I can't say it's been easy. It's been a struggle, and I will elaborate in future posts. I like the idea of journaling/blogging this experience. I think it will help keep me accountable, hopefully help someone else, and also be encouraging to look back someday and see how far I've come.<br />
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I am so thankful for everyone's support. I have an incredible husband that doesn't care how much money all this costs, or what we have to do. He just wants me to get better. He has been helping me with food prep, cleaning the mountains of dishes and general calming of nerves and anxiety. His encouragement has been my strength when I have none, and for that I am so thankful. My parents have been a strong support system for me. My sister sat down with me for hours to help me plan meals and make a grocery list. She helped me clean out my kitchen and go grocery shopping. She has been amazing. My boss sat with me for an hour while he listened to everything about what's going on, and has been supportive of me missing work to drive 2 hours to my nutritionist appointments. Everywhere I look, I have support. And it's a bigger blessing than I can even write into words.<br />
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Thank you for coming on this journey with me!Unknownnoreply@blogger.com41tag:blogger.com,1999:blog-6876075047085510276.post-32325020123509767312013-05-01T20:44:00.000-04:002013-05-01T20:47:09.989-04:00chicken burrito egg rollsI've had egg rolls wrappers sitting in my fridge for a few days and didn't really know what to do with them other than my usual <a href="http://www.jennalaughs.com/2011/02/vegetable-egg-rolls.html" target="_blank">vegetable egg rolls</a> (wow... looks like I had a white balance issue back then!) As I was baking some chicken breasts and rice, I thought it would be good to make a burrito. Then I remembered the egg rolls and HELLO great idea! Chicken burrito egg rolls!<br />
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I just put the usual burrito ingredients inside the egg roll wrapper - chicken, black beans, rice and cheese. I added shredded cabbage (aka cole slaw mix) for crunch and really liked the texture it gave.<br />
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Just pan fry these for a few minutes on each side until they are golden brown and crispy. I added a little lime juice, fresh cilantro, salt and pepper to the rice to give it more flavor. I wasn't trying to copy Chipotle's cilantro lime rice... because let's not talk about how many times I've tried to recreate that and failed. I'm convinced they put crack in it.<br />
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You're left with this totally yummy treat and a filling dinner. It would be fun to make a dipping sauce from sour cream, lime juice and maybe a little honey. If you try it let me know!<br />
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<b>Chicken Burrito Egg Rolls</b><br />
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<i>serves: 2 people (2 egg rolls each)</i><br />
<i>Jenna Laughs Original</i><br />
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1 chicken breast fulled cooked (I baked mine then shredded it)<br />
1/4 cup black beans, drained and rinsed in a colander<br />
1/4 cup shredded cheese (I used Mexican blend, but Colby Jack would be good)<br />
1/4 cup shredded cabbage (cole slaw mix, this is optional)<br />
4-6 egg rolls wrappers (just keep making them until you run out of ingredients!)<br />
1 cup cooked rice<br />
Juice of 1 lime<br />
2 tablespoons chopped cilantro<br />
Salt and pepper to taste<br />
1 cup canola or vegetable oil<br />
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Heat oil (you want about 1/2 inch depth of oil in the pan) in a large skillet over medium heat until it reaches about 350 degrees. You want bubbles to form when you put the egg roll in the hot oil, but not bubble up too quickly and burn. Mix the cooked rice, lime juice, cilantro, salt and pepper together in a small bowl. Taste to make sure it is seasoned correctly and has good flavor.<br />
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Lay one wrapper down in front of you. Put about 1 tablespoon shredded chicken, 1 tablespoon black beans, 2 tablespoons rice, 1 tablespoon shredded cheese and a little shredded cabbage (you can just estimate all this.) You want the wrapper to be full, but not too full. You can reference my photo above. Fold the bottom up over the fillings, then fold in the sides and roll it up like a burrito. Set aside as you make the rest.<br />
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Once all your egg roll burritos are made, put them in the oil for a few minutes on each side until they're golden brown and crispy. Let them dry on paper towels, then enjoy!Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-6876075047085510276.post-14499987970396239792013-04-19T20:15:00.000-04:002013-04-19T20:54:57.627-04:00grilled chicken salad with orange segments and dressingWe're not going to talk about how long it's been since I've updated my happy little food blog. It's embarrassing. But I hope you will welcome me back with open arms and empty stomachs!<br />
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My husband and I are trying to adopt a healthier lifestyle which includes better meals and being more active. Nothing crazy, and we will certainly splurge every once in awhile because I can't live my life without ice cream. But we just want to make healthier choices and move our bodies, if you know what I'm saying. Exercise!<br />
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We have been playing tennis, working out and Michael is biking to work and even competing in a bike race next month. We've got a long way to go but we are moving forward, and that's all that matters.<br />
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This recipe was one of those moments where I had no clue what to make for dinner. I had chicken defrosted in the fridge and some salad greens, and I didn't really know what else to do. I'm not a huge fan of salads but there are a few elements that make me want to eat them: a warm ingredient (like grilled chicken), sweet dressing and something crunchy.<br />
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This salad has a delicious dressing made with fresh orange juice, honey, vinegar and olive oil. It's simple but so tasty and perfect. The crunch comes from homemade tortilla strips.<br />
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To segment an orange, you just peel it and run your knife along the side of each membrane. Do this over a bowl to save the juice for the dressing. For detailed instructions, <a href="http://www.finecooking.com/videos/segment-citrus-fruits-salads-salsas.aspx" target="_blank">watch this video</a>.<br />
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For this salad, I like to dress just the greens and orange segments, not the chicken or tortilla strips. The tortillas will keep their crunch if they aren't covered in dressing.<br />
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Enjoy! And lots of hugs for coming back :)<br />
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<b>Grilled Chicken Salad with Orange Segments and Dressing</b>
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<i>Serves: 2-3</i><br />
<i>Jenna Laughs original</i><br />
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<u>For the Salad-</u><br />
1 bag of pre-washed lettuce (I used butter lettuce but you could use spring mix)<br />
1 large orange peeled and cut into segments (do this over a bowl and save the juice)<br />
2 corn tortillas (the taco size, 6 inch)<br />
1 cup vegetable or canola oil (for frying tortilla strips)<br />
6 chicken tenders<br />
1 tablespoon butter<br />
Salt and pepper to taste<br />
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<u>For the Dressing-</u><br />
Juice of one orange (from your segments)<br />
2 tablespoons honey<br />
1 tablespoon white wine vinegar (you could use apple cider vinegar)<br />
2 tablespoons extra virgin olive oil<br />
Salt and pepper to taste<br />
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Cut tortillas into strips (about 1/2-1/4 inch) and heat oil in a small saucepan until it reaches about 350 degrees, or when you drop a strip in the oil it starts to bubble around the edges. You don't want it to start browning immediately, then your oil is too hot. Fry your tortillas in small batches, the strips from one tortilla at a time should work. Use tongs to stir them every minute or so, then when they are golden brown remove them from the oil onto a plate lined with paper towels to drain. Once all tortilla strips are fried, set aside.<br />
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Season your chicken tenders with salt and pepper, then saute them in the butter for 3-5 minutes per side or until chicken is cooked through. Set them on a plate to rest while you prepare the salad.<br />
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To make the dressing, combine orange juice, honey, vinegar, oil, salt and pepper into a small bowl and whisk until well blended. Arrange lettuce on plates, then add the orange segments. Pour half the dressing on each plate and toss the lettuce and orange segments with the dressing. For this salad, I like to just dress the greens and not the chicken or tortillas. Top each salad with half the chicken and tortilla strips. Serve immediately.<br />
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(NOTE - Taste the dressing before you put it on the salad, if if tastes too sweet to you add a little more vinegar. If it tastes too acidic, add a little more honey.)<br />
<br />Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-6876075047085510276.post-80247958797175033902012-06-18T15:58:00.000-04:002012-06-18T16:00:20.653-04:00lemon cheesecake cupsMy husband is a sucker for cheesecake and anything flavored with lemon, the more tart the better. So when I found these light versions of mini lemon cheesecakes, I knew I had a winner. They're made with cream cheese, mascarpone cheese and plain greek yogurt. Lots of lemon zest makes them fresh and delicious.<br />
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The "crust" part of these cheesecake cups is just one Nilla wafer dropped in the bottom of the cupcake liner. It gets soft and lovely during the baking process.<br />
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The only problem with these beauties is that the recipe only makes 12. I made them for Fathers Day, and they were gone before everyone got to try it! Double the recipe if you're feeding a crowd, or if you're really hungry.<br />
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<b>Lemon Cheesecake Cups</b><i> </i><br />
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<i>Serves: 12</i><br />
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12 vanilla wafers (I used Nilla wafers, is there any other kind?)<br />
6 oz cream cheese, softened<br />
2 oz mascarpone cheese, slightly softened<br />
1/4 cup sugar<br />
1 tsp vanilla<br />
6 oz fat-free plain Greek yogurt (I used Chobani)<br />
2 large egg whites<br />
3 tbsp lemon juice<br />
2 tbsp lemon zest (about 3 lemons)<br />
1 tbsp all purpose flour<br />
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Heat oven to 350°.
Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner.<br />
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In a medium sized bowl, beat cream cheese, mascarpone cheese, sugar and vanilla until smooth using an electric mixer. Gently beat in yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat. Pour into cupcake liners (I just used a spoon) filling about half way.
Bake for 20-25 minutes or until center is almost set. Cool to room temperature. Chill a few hours in the refrigerator before serving.<br />
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<i>Recipe adapted from: <a href="http://www.skinnytaste.com/2011/05/lemon-cheesecake-yogurt-cups.html" target="_blank">Skinny Taste </a></i>Unknownnoreply@blogger.com34tag:blogger.com,1999:blog-6876075047085510276.post-34321369861788894362012-06-06T11:10:00.003-04:002012-06-06T11:11:15.398-04:00basil mozzarella pinwheelsHas a been a month since I've blogged? More than that? Okay, let's just look past that sad fact and move on...<br />
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These basil pinwheels are lovely little creatures. I love a sheet of puff pastry. The possibilities are endless! You could make something chocolatey, cheesy, salty, fruity, spicy or sweet. Of course it's more adventurous to make your own puff pastry, but when you're short on time the frozen version is a great shortcut.<br />
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I started by laying out a thawed sheet of puff pastry, then brushed the whole thing with egg wash. Then I chopped up fresh mozzarella and basil from my garden (aka the only thing that's really growing well...) and sprinkled it over the whole thing. <br />
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Then roll it up as tightly as possible before slicing it into 1/2 inch slices.<br />
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As it bakes, the mozzarella kind of oozes out and gets slightly brown. It's really delicious with bright, summery flavors. Keep it in mind for your next barbecue - your guests will be surprised when you serve this instead of baked beans!<br />
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<b><u>Basil Mozzarella Pinwheels</u></b><br />
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<i>Serves: 6</i><br />
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1 sheet frozen puff pastry (I used Pepperidge Farm)<br />
1 egg<br />
1 tablespoon water <br />
6 ounces fresh mozzarella cheese<br />
1/2 cup chopped fresh basil<br />
Salt and pepper, to taste<br />
Cooking spray <br />
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Preheat oven to 400 degrees.<br />
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Let the sheet of puff pastry sit out at room temperature for about 35 minutes, until its mostly thawed. Lay it out on the counter top and make sure the fold marks are smoothed out. Beat the egg and water in a small bowl, then brush it all over the puff pastry.<br />
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Chop up the mozzarella cheese into small pieces, then place evenly over the puff pastry. Do the same thing with the basil. Season with salt and pepper. Starting at the bottom (the smaller side of the rectangle) roll as tightly as possible.<br />
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Then, using a sharp serrated knife, carefully slice the roll into 1/2 inch pieces. Let the knife do the work, don't press down too hard. Place the pieces on a cookie sheet sprayed with cooking spray and brush each pinwheel with remaining egg wash. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on wire racks for 10 minutes.<br />
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<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-6876075047085510276.post-19416426195904134812012-04-17T08:36:00.000-04:002012-04-17T08:45:37.161-04:00easy monkey breadWork has been crazy the last few weeks. I've been leading a culinary tourism campaign (awesome, right?!) that links local restaurants to producers and growers in our area. It will highlight restaurants that are already serving local, and encourage restaurants who aren't. I am excited to see where this project goes!<br />
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Here is the website I've been working on. It launched yesterday, part of the reason I've been so busy! Writing content and designing a website from scratch is no joke.<br />
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<a href="http://www.localonthemenu.com/" target="_blank"><u>Local on the Menu</u></a><br />
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All this work hasn't left me much time for baking. I needed an easy dessert one night, so I found this Monkey Bread recipe that is made from a can of biscuits... and I am not ashamed. <br />
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You just make a cinnamon sugar mixture, then melt some butter.<br />
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I set up a little station with my bowl of melted butter, cinnamon sugar and a loaf pan. Cut the biscuits into quarters, dip the pieces in melted butter then roll them in cinnamon sugar. Yes it's true.<br />
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Line up those little beauties in a loaf pan. You will probably end up putting a few pieces on top of the first layer... unless you eat them of course. I'm just saying.<br />
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It bakes up beautifully. The melted butter caramelizes the sugar and creates this gooey center just dripping with a syrup-y cinnamon glaze. I mean you can just imagine what biscuits dunked in melted butter tastes like. It's out of control.<br />
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I set this pan of goodness out for our weekly movie night. People were just picking the pieces right from the pan and going to town.<br />
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I think I like this recipe so much because the only thing I don't keep stocked in my kitchen is the can of biscuits, so it's really easy just to run out and get one thing in a pinch. So if you need a super easy dessert you can make in just a few minutes, this is a good one.<br />
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<b><u>Easy Monkey Bread</u></b><br />
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3/4 cup sugar<br />
3 1/2 teaspoons cinnamon<br />
1/3 cup melted butter<br />
1 can buttermilk biscuits (I used Pillsbury)<br />
Cooking spray<br />
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Heat oven to 400 degrees. Spray your loaf pan and set aside. In small bowl, combine sugar and cinnamon and mix well. Separate dough into individual biscuits and then cut them into quarters. Dip each quarter in the melted butter, then roll it in cinnamon sugar mixture. Arrange in the loaf pan. You may end up putting a few pieces on top of the first layer.<br />
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Bake for 15-18 minutes and let cool 2-3 minutes just so the sugar doesn't burn you. At this point, you can loosen the edges and place the whole loaf on a serving platter. Or let it cool a few more minutes and serve it right from the loaf pan.<br />
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<i>Recipe adapted from <a href="http://www.pillsbury.com/recipes/cinnamon-sugar-pull-apart-loaf/7b0e1f6a-d6d4-43ba-83d6-c1a8ba9d7e36/" target="_blank">Pillsbury</a></i>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-6876075047085510276.post-63682823480654173222012-04-09T11:50:00.002-04:002012-04-09T12:06:59.988-04:00getting ready on our wedding dayI shared <a href="http://www.jennalaughs.com/2012/02/we-got-married.html" target="_blank"><u>a few pictures</u></a> (taken by a lovely family member, Jenny) of our special day. She was also there in the morning while my bridesmaids, my Mom and I were getting dressed.<br />
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Since I haven't written much about our wedding, I thought I would start sharing parts of that amazing day in pieces. It seems like the very beginning of the day is a perfect place to start.<br />
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First of all let me say - we had a beautiful, snowy day.
It was the perfect backdrop to our winter themed wedding. We haven't had much of a winter here in Delaware, so the fact that I had snow on my wedding day is something that will always make me so happy.<br />
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Michael and I got married on a Sunday in January, so needless to say there were not many (none) hair salons open that day. I tried for quite awhile to find a place that would open for us, but came up short. Finally I asked my beautiful, hospitable, amazing cousin Janice if she knew of any stylists in her area. She only lives about 20 minutes from our wedding venue. She ended up inviting all us girls over to her home to get ready there, and have a few stylists come to the house to do our hair.<br />
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It was the perfect plan and I am very grateful that it worked out that way. We all felt so comfortable being in her home instead of a salon. We were able to spread out, sit in comfy chairs and sofas.<br />
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Janice prepared a delicious breakfast for us complete with quiche, bagels, fruit and coffee. All the married ladies there kept reminding us to eat, which is hard to tell a bride the morning of her wedding. But I did get to enjoy a little quiche, fruit and orange juice.<br />
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There was a lot of make up, hair spray and bobby pins flying around.<br />
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Here are my two best friends from college, Ame and Lauren. We were also roommates and shared so many fun moments together those 4 years in New York. I am forever grateful for their friendship.<br />
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This is my longest friend, Sarah. We've known each other since elementary school!<br />
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This is Michael's sister, Rachel. She is amazing and I am so lucky to have her as my sister-in-law.<br />
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And here is my fun-loving cousin, Devon. She brings so much joy to my life!<br />
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This is my amazing sister, Ashley. She is my one and only sibling. Our relationship over the years has grown stronger than ever. I am so blessed to have her in my life. There is no one like a sister!<br />
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And here is my beautiful mother. She was an amazing help to me that day, and every day leading up to the wedding. Her kind, unselfish, loving heart has been such a blessing to me over the years. Her marriage to my father (27 years and better than ever!) has been an inspiration to Michael and I.<br />
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I found a comfortable spot on Janice's sofa right in the middle of all the action and did my own make up. It is fun for me, and I was glad to have that quiet time to just sit and enjoy everything going on around me.<br />
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Can you tell I was so happy the day I got to marry my love was finally here?<br />
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After make up was done, I had my hair styled by a wonderful lady that put up with all my long hair and almost an hour of curling. We did two hair trial runs together before my wedding, and found the perfect style. She was so talented and calming, and I will always be grateful I had her to do my hair for my special day!<br />
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All my bridesmaids looked on as she put the finishing touches on my hair, and put my veil on.<br />
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It was an amazing moment for me. I felt like such a bride!<br />
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My sister helped me get in the car, and off we were to the wedding venue.<br />
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I remember the reality of everything hitting me then. I couldn't believe the day I dreamed about since I was a little girl was here, and I was only an hour away from walking down the aisle. I couldn't wait to see Michael at the other end.<br />
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I am so grateful to Janice for opening up her home to us, so we could have a relaxed and comfortable space to get ready. Thank you to Courtney, the most amazing hair stylist! And to all my bridesmaids who kept me calm that morning - you are amazing and I love each of you more than words.<br />
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And in case you are wondering, the beautiful gray bridesmaids dresses are from <a href="http://www.davidsbridal.com/Product_Elegant-Satin-and-Chiffon-Ball-Gown-F14050_Bridal-Party-Bridesmaids-Long-Bridesmaid-Dresses" target="_blank"><u>David's Bridal</u></a> (in Pewter).<br />
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More wedding stuff to come over the next few months!Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6876075047085510276.post-91167197071007051372012-04-05T11:42:00.000-04:002012-04-05T11:55:42.698-04:00cuban paniniI never knew I liked pickles until I had a life changing experience at a local restaurant here in Delaware that makes their own. Michael and I had lunch there one day and there was this fresh, crisp pickle on my plate. I took a bite and the crunch was out of control. The flavors were so bright with that vinegar bite.<br />
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I can't say that I'm now a pickle fanatic... but I did buy the first jar of pickles I've ever bought last week, to make this sandwich. <br />
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I know this isn't a super traditional Cuban sandwich made with real Cuban bread. But you can get that same crusty, hard exterior by grilling the bread and making a panini. <br />
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Roasted pork tenderloin is the star of this sandwich. I just used a Smithfield pre-marinated 1 1/2 pound pork tenderloin to make my life easy. You could also season your own pork tenderloin and roast it that way.<br />
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Slicing the pork in thin slices keeps it from being too tough and chewy. You want it to be moist and tender for this sandwich.<br />
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The roasted pork is layered with sliced deli ham, cheese, pickles and a mustard/mayo mixture. I pressed it on my panini grill to get that melty, crunchy goodness. Hello, lovely.<br />
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The roasted pork is so flavorful, and mixed with smoked ham and the crunchy pickle... it's such a great combination of textures and flavors.<br />
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Cuban sandwiches are a favorite of mine, so this panini is a big winner in my book. It saved me from a week-long chicken extravaganza. Embrace your inner pork and make this sandwich.<br />
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Enjoy!<br />
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<b><u>Cuban Panini</u></b><br />
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<i>Makes 4 sandwiches</i><br />
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1 1/2 pound pre-marinated Peppercorn Garlic pork tenderloin (I used Smithfield)<br />
1/2 pound sliced smoked ham<br />
4 slices Swiss cheese<br />
4 "stackers" style pickles (I used Vlasic) <br />
4 tablespoons honey mustard<br />
2 tablespoons mayonnaise<br />
8 slices sourdough bread<br />
Cooking Spray<br />
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Preheat oven to 350 degrees. Spray an uncovered, shallow pan (I used a 13x9) with cooking spray. Place tenderloin in pan and bake for 20 minutes per pound or until meat thermometer reads 145-150 degrees internal temperature. Let rest for 10 minutes before making small, 1/4 inch slices.<br />
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Meanwhile, in a small bowl mix together mustard and mayonnaise to make the sauce. Set aside. <br />
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To assemble the sandwiches, layer even amounts of pork, ham, cheese and pickles on 4 slices of the bread. You may not use all the pork, so just put the extra slices in a container and refrigerate for another time. On the other 4 slices, spread your mustard/mayo sauce. Place the sandwiches on a panini press coated with cooking spray, or grill them in a frying pan on the stovetop. Be sure to press down a bit so everything melts together. Serve immediately.Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-6876075047085510276.post-37060333326653198442012-04-02T13:04:00.000-04:002012-04-02T13:09:37.984-04:00orzo with chicken, asparagus and goat cheeseI love coming up with a pasta dish that doesn't involve opening a jar of pre-made sauce. There is something so satisfying about slicing fresh tomatoes, chopping up garlic and fresh basil.<br />
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Cherry tomatoes are delicious and convenient. Just cut them in half and saute for a few minutes in olive oil. They start to soften and break apart, creating a light sauce.<br />
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Chicken broth, garlic, fresh basil, asparagus, chicken and goat cheese are added. These flavors are so lovely. The asparagus stays crisp and the goat cheese is ridiculously creamy. I love goat cheese! It has such a strong flavor, you don't need to add a lot to get that delicious flavor and texture. To save even more calories, skip adding the cheese into the sauce and just crumble it on top to serve.<br />
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This is so fresh and perfect. We had my sister and her husband over for dinner, and he said it was his favorite meal he's had at our house so far.<br />
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<b><u>Orzo with Chicken, Asparagus and Goat Cheese</u></b><br />
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<i>Serves 4 people</i><br />
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1 pint cherry tomatoes, washed and cut in half<br />
3 cloves garlic, minced<br />
2 tablespoons extra virgin olive oil<br />
1/2 cup low sodium chicken broth<br />
8 stalks of asparagus, washed and cut into 1 inch pieces<br />
1 pound skinless, boneless chicken breasts, cut into 1-inch chunks<br />
2 cups cooked orzo pasta (follow directions on box)<br />
2 ounces goat cheese, crumbled <br />
1/4 cup chopped fresh basil<br />
Salt and pepper to taste<br />
Optional to serve: more chopped fresh basil and crumbled goat cheese<br />
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Preheat oven to 350 degrees. Place chicken in an even layer on a cookie sheet or 13 x 9 pan coated with cooking spray. Sprinkle 1 clove garlic, minced (1/3 of the total garlic) over the chicken and season with salt and pepper. Cook for 15-20 minutes, depending on how thick the chicken pieces are, or until cooked all the way through.<br />
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Meanwhile, heat olive oil in a large skillet over medium heat. Add sliced cherry tomatoes and saute for 5-7 minutes, or until the tomatoes start to soften and break apart. Use a wooden spoon to smash the tomatoes a bit. Lower the heat to medium low, and add garlic. Saute for a few minutes being careful not to burn the garlic. Add chicken broth, asparagus, fresh basil, cooked chicken and goat cheese. Stir until combined and let the asparagus cook for 1 minute, then turn off the heat. You want the asparagus to maintain the crisp texture, but not be raw. Add cooked orzo and stir to combine. Season with salt and pepper if needed.<br />
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Serve warm with some fresh basil and crumbled goat cheese on top, if desired.Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-6876075047085510276.post-81203293051884560302012-03-28T14:54:00.000-04:002012-03-28T15:00:08.639-04:00the hutch gets a makeover<span id="goog_2107322283"></span><span id="goog_2107322284"></span>It's been awhile since I've posted about our <a href="http://www.jennalaughs.com/p/our-home-renovation.html"><u>home renovations</u></a>. Let me tell you, it has been quite an experience. Michael and I bought our home about 8 months ago, 6 months before our wedding. So we had 6 months to try to make it "liveable" before we moved in together.<br />
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The most challenging room was the kitchen, for obvious reasons. We had to basically gut <a href="http://www.jennalaughs.com/2012/01/our-kitchen-5-months-later.html"><u>the old kitchen</u></a> and replace the floor, cabinets, countertop, appliances, backsplash, doors, lighting, trim... everything.<br />
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We did manage to salvage the top cabinets (we painted them and replaced the doors) and this hutch. I loved the idea of having more storage, and also being able to display some things on the open shelves. But... it needed a facelift.<br />
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I should mention that during the "cleaning" stage of our renovation, the hutch was not used to display beautiful vases and glasses. It was the home for Lysol and toilet paper. So classy, right?<br />
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So the first thing I did was take off the old doors and hardware. Then I cleaned it. I wiped every surface down with an all-purpose cleaner and when it was dry, Michael used an electric sander to get the previous finish off. Then I coated it with 2 coats of oil based primer.<br />
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By the way... I say all this like it's the easiest thing on the planet. It was not easy! Nothing about our renovation was easy. I'm sure I hated this hutch most of the time. But what matters is that I loved it in the end, and I get to enjoy it every day.<br />
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After that, I painted the whole thing in white semi-gloss. I kept thinking about what I wanted to display in the shelves, and most things were white or clear. I thought to make those items pop, I could paint just the back of the hutch a dark grey color.<br />
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I used a mini roller and edger to get the job done. It took quite a bit of patience, but I think it was worth it.<br />
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I also painted the doors for the storage underneath, and replaced the hinges and knobs. Even that small change made a huge difference. <br />
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After the paint dried, the fun part was to arrange everything. I thought about this for awhile and planned it out, because I wanted to display things I would really use and have them be in a practical place. In terms of design, it's important to think about balance when you're putting together a large display like this. Notice how the "heaviest" or largest pieces are on both ends, with a few small and medium pieces mixed in the middle. If you put all the large pieces on one side, it would make the whole hutch look unbalanced and strange.<br />
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I knew I wanted an area devoted to my favorite beverage on the planet, tea. I was given the white tea set and large glass jar at my bridal shower. I put the glass jar on the end, since it is pretty big. And the white set by itself was a little too bland, so I found that tea jar to bring a pop of color to that arrangement.<br />
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Several people have asked me if I actually use what I keep in these canisters. The answer is yes! This is like an extension of my pantry. I love glass canisters for sugar, pasta, beans and chocolate chips because it keeps them dry. Glass is great because it doesn't retain stains or odors, and is chemical free.<br />
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So here is the big BEFORE and AFTER of the hutch:<br />
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Not bad, huh? I think it looks so clean and I love having the storage space.<br />
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Now for some BEFORE and AFTER shots of that whole side of the kitchen:<br />
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It was a huge project, but so completely worth it. I adore my kitchen, and having loved ones over to enjoy it with us. There is nothing I love more than cooking up a storm while friends and family sit at our dining room table, laughing and talking. I can't wait for many more years of memories in this kitchen!Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-6876075047085510276.post-44549630642565273382012-03-26T10:11:00.000-04:002012-03-29T09:12:04.397-04:00toffee nut cookiesThere has been a lot of chocolate going on lately... in the form of <a href="http://www.jennalaughs.com/2012/02/caramel-chocolate-chip-cookie-bars.html"><u>Caramel Chocolate Chip Bars</u></a>, <a href="http://www.jennalaughs.com/2012/03/chocolate-cupcakes-with-oreo-whipped.html"><u>Chocolate Cupcakes with Oreo Cream</u></a> and <a href="http://www.jennalaughs.com/2012/03/dark-chocolate-shortbread-cookies.html"><u>Dark Chocolate Shortbread</u></a>. It's no secret that I'm a chocolate fan, but sometimes it is nice to enjoy cookies without throwing chocolate chips in the dough.<br />
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These Toffee Nut Cookies are so delicious. They are chewy, sweet and slightly crunchy. Even though I'm usually a fan of thick, fudgy-type cookies, I love how these are thin and chewy.<br />
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They have a buttery taste, and a nice crunch from the nuts and toffee pieces. They're kind of amazing.<br />
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I made them for friends that came over for dinner last week. The dough makes quite a bit of cookies, so I was able to keep the rest of it in the refrigerator and bake off a few when I wanted them. You could also freeze it to use later.<br />
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But I'm just warning you... you're going to want to have this dough in your fridge at all times. You will be baking off a few (7) cookies at 3:00 in the morning. They're kind of addicting.<br />
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Enjoy!<br />
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<b><u>Toffee Nut Cookies</u></b><br />
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<i>Makes about 40 cookies</i><br />
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1 cup (2 sticks) butter<br />
1 cup dark brown sugar<br />
1 cup white sugar<br />
1 teaspoon vanilla extract<br />
2 eggs<br />
2 cups flour<br />
1/4 teaspoon salt<br />
1/4 teaspoon baking soda<br />
1 (10-ounce) bag toffee candy bits<br />
1 1/2 cups oatmeal<br />
1 cup chopped walnuts<br />
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Preheat oven to 350 degrees. Line a cookie sheet (or several if you're making all the cookies) with parchment or a silicone baking mat. Set aside.<br />
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In the bowl of a stand mixer, cream together the butter and sugar for a few minutes until fluffy. Add the eggs, one at a time, mixing thoroughly after each one. Add vanilla and stir. To the wet ingredients, add flour, salt and baking soda in one addition. Mix together, being careful not to over-mix the dough. Add in the toffee bits, oatmeal and walnuts. Stir until just combined. You may need to use a rubber spatula to scrape down the sides and incorporate any pieces that fell to the bottom of the bowl.<br />
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Take a teaspoonful or so of the dough (it should be pretty small, about the size of a large marble, if that's a real thing) and roll it in your hands until it forms a ball. Place onto your prepared cookie sheet and bake for 12-15 minutes or until cookies are golden brown.<br />
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<i>Recipe Adapted From: <a href="http://www.foodnetwork.com/recipes/gale-gand/toffee-crunch-cookies-recipe/index.html">the Food Network</a> (ingredients and directions changed)</i>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6876075047085510276.post-38258009600799503352012-03-21T07:09:00.000-04:002012-03-29T09:12:28.605-04:00fry cakesI had a lovely bridal shower in November, filled with lots of hot tea, cookies and mini sandwiches. It was an amazing tea party and I felt more than blessed at everything I was given for our home. One of my most prized gifts was a cookbook from my mother, where she hand wrote all our family recipes.<br />
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I will cherish it forever. I love looking through it and it always brings back memories of watching her in the kitchen. This one in particular is a family favorite, probably most loved by my sister Ashley. I remember many Saturday mornings when we both still lived at home and she would whip up these fry cakes for her and I to enjoy.<br />
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The entire time I was rolling out the dough and dropping the cakes in the hot oil, I was thinking of her. My whole kitchen smelled like my Mom's kitchen and it was bringing back a ton of memories when I was a little girl. It's so amazing how recipes can do that.<br />
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Have you ever had Fry Cakes? They are so easy. It's just a few basic ingredients kneaded together, then rolled out. They fry up like doughnuts but are not very sweet.<br />
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SO delicious. They kind of taste like fried biscuits. Are you okay with that? I am more than okay with that.<br />
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They are best topped with butter and syrup, like pancakes or waffles. But you probably didn't really need me to make that comparison.<br />
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I love how simple this recipe is. Basically... "Mix together, roll and cut, fry and eat."<br />
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<b><u>Fry Cakes</u></b><br />
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<i>Yields 7-10 three inch round cakes</i><br />
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2 cups flour<br />
2 teaspoons baking powder<br />
1/2 teaspoon salt<br />
2 teaspoons sugar<br />
1 cup milk, maybe less<br />
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Stir all the ingredients together until moistened. Meanwhile, heat a large skillet over medium heat. Pour in about 1/4 inch layer of oil and let it heat up. You can test the heat of your oil by dropping in a small scrap piece of dough. If it drops in to the bottom without bubbling at all, its not hot enough. If it bubbles and rises to the top immediately, its too hot.<br />
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Flour your surface and roll the dough out until about 1/4-1/2 inch thick. Cut the cakes into desired shapes (I used a biscuit cutter, but you could use the open end of a drinking glass or whatever you have) and place into the hot oil. They should cook for 2-3 minutes on each side, until golden brown and puffy.<br />
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Serve immediately with butter and syrup, if desired.Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6876075047085510276.post-39847932839109537262012-03-19T10:56:00.001-04:002012-03-29T09:12:47.721-04:00chocolate cupcakes with oreo whipped creamA friend invited my sister and I over to her house last week for a girls craft night. We made adorable little <a href="http://www.stayathomeartist.com/2011/04/guest-tutorial-pom-pom-necklace.html"><u>pompom necklaces</u></a> (I burned my fingers on the hot glue gun) and had great conversation. I wish I was more crafty... but at least I can bake one heck of a cupcake.<br />
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I brought along these delicious cupcakes. It's a dense chocolate cake with creamy, fluffy Oreo whipped cream icing. They are amazing little creatures. I love a thick, rich buttercream icing... but sometimes its nice to enjoy a light, airy whipped cream instead.<br />
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Especially when ground Oreos are mixed in. They are my favorite, seriously. I love cookies and cream milkshakes, ice cream, Oreo blizzards... just keep it coming.<br />
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You will love these. Enjoy!<br />
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<b><u>Chocolate Cupcakes with Oreo Whipped Cream </u></b><br />
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<i>Makes 24 cupcakes</i><br />
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2 1/3 cups all-purpose flour<br />
1 cup unsweetened cocoa powder, sifted<br />
1 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
12 tablespoons unsalted butter, at room temperature<br />
2 cups firmly packed light brown sugar<br />
2 teaspoons vanilla extract<br />
4 eggs<br />
1 1/2 cups buttermilk, at room temperature<br />
1 3/4 cups plus 2 tablespoons whipping cream<br />
3 tablespoons powdered sugar<br />
1/2 teaspoon vanilla extract<br />
6 tablespoons Oreo cookie crumbs<br />
24 Oreo cookie halves<br />
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Preheat oven to 350 degrees and line 2 cupcake pans with paper liners. <br />
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Mix flour, cocoa powder, baking powder, baking soda and salt in a large mixing bowl until combined. In a stand mixer, beat butter and sugar until creamy. Scrape down the sides of the bowl as needed. Then add vanilla and eggs, one at a time and mixing well after each one is added.<br />
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With the mixer on low, gradually add in dry mixture and buttermilk alternately in 3 parts, starting and ending with the dry mixture. After the last addition, stir until just combined being careful not to overmix the batter. Divide batter into prepare cupcake pans and bake for 16-18 minutes, or until a toothpick comes out clean with a few crumbs. Let cool completely on a wire rack.<br />
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To make the whipped cream frosting, combine cream, sugar and vanilla in a stand mixer with the whisk attachment. Beat on medium-heat speed until stiff peaks form, then gently fold in Oreo crumbs with a rubber spatula. Pipe the whipped cream onto the cooled cupcakes with your favorite tip and garnish with 1/2 Oreo cookie on top.<br />
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<i>Recipe from: <a href="http://annies-eats.com/2009/01/10/oreo-cupcakes/">Annie's Eats</a> (Ingredients are the same, directions have been altered.)</i>Unknownnoreply@blogger.com14tag:blogger.com,1999:blog-6876075047085510276.post-10494465512484878922012-03-14T12:21:00.000-04:002012-03-29T09:13:02.387-04:00work trip to harrisburgMy husband's job at a metal fabrication company involves him designing and drawing a lot of parts to be produced out of sheet metal in the shop. He uses a certain software to make all this stuff. A few weeks ago, he was working on a project in bed while I was reading. Blueprints were spread all over our bed and I was secretly watching him make precise measurements, calculations and designs. He is so smart and talented at what he does. Can you tell I am very proud of him?<br />
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His boss decided to send him away for software training in Harrisburg, Pennsylvania. Aaaand here's the thing... I'm kind of a wimp. I hated the thought of sleeping in our house alone, and also being away from him. So I asked my boss if I could just go with him and work from my laptop in the hotel room while he was in training. He was totally fine with it, so a few days later we were off to Harrisburg!<br />
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This was my office for a few days. Not terrible.<br />
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And this was my view for those days... a messy, unmade bed. Nice, right?<br />
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Working from a hotel room is a little over rated. <b>The good part</b>: I stayed in my pajamas and kept the Food Network on in the background all day. Awesome. <b>The bad part</b>: I was lonely! I am used to working in a building with other people, and sitting in a pretty office with tons of windows. <br />
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Of course it was a work trip, so it wasn't necessarily supposed to be fun. Michael was at training from 8 to
5 and I was stuck in the hotel room working like crazy and counting the minutes until Michael came back so I could have some human interaction.<br />
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But after work, we had a ton of fun going out to eat at local restaurants and exploring downtown Harrisburg. We splurged a lot and had dessert after dinner every night.<br />
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My favorite meal of the trip was at <a href="http://abcbrew.com/"><u>Appalachian Brewing Company</u></a> in Camp Hill. I had a grilled chicken sandwich on brioche, that was topped with melted brie cheese, fresh spinach, walnuts and sweet honey. It was so different (I've never had whole walnuts on a sandwich) but delicious!<br />
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We drove around downtown Harrisburg one night, and stopped at this beautiful spot to enjoy the view.<br />
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Then we stopped by the Pennsylvania State Capitol, which was incredible. I wish it had been open so we could see inside.<br />
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The last day of our trip was my day to adventure out of the hotel room and around Pennsylvania. My boss sent me with a few hundred of our <a href="http://visitsoutherndelaware.com/media/electronic_visitors_guide.pdf"><u>Southern Delaware Visitors Guides</u></a> to deliver to Visitors Centers in the Harrisburg area.<br />
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One stop was in the adorable town of Carlisle. It was really fun to meet people who are doing the same thing as me, but in a different state. We talked for awhile about visitation, group tours, itineraries and other things people in the tourism world talk about.<br />
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Michael and I got home around 9:00 last night, unpacked as fast as we could, took a shower and crawled into bed. I can't tell you how great it felt to be back in my own bed.<br />
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As fun as it is to go away (even just for a work trip), it's even better to come back home.Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-6876075047085510276.post-8182422450691611482012-03-12T10:13:00.000-04:002012-03-29T09:13:25.638-04:00(slightly) spicy peanut noodlesThings I bought at the store to make this dish that I've never bought before: Sriracha Chili Sauce and broccoli slaw.<br />
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These things are now staples in my kitchen because I want to make this dish once a week for the rest of my life. It is so unique and different than what I usually make, which means it was fun to experiment with. The flavors are so interesting... chicken broth, lime juice, soy sauce, spicy sriracha, honey, peanut butter... it's so complex and delicious.<br />
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I cooked some wheat linguine and tossed it in the peanut sauce with chicken. If you are a vegetarian, just skip the chicken and use vegetable broth instead.<br />
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Then I sauteed the broccoli slaw, in the same pan that I cooked the chicken, for just a few minutes. I love the texture it adds to this dish. It keeps its crunch and adds delicious broccoli flavor.<br />
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Top off the whole thing with chopped fresh cilantro and a squeeze of lime. It's very different, but delicious!<br />
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<b>(Slightly) Spicy Peanut Noodles</b><br />
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<i>Serves 4</i><br />
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1/2 pound chicken breast, cut up into cubes<br />
1/2 pound whole wheat linguine<br />
1 bag broccoli slaw (about 4 cups)<br />
2 garlic cloves, minced<br />
2 tablespoons olive oil<br />
1 cup chicken broth<br />
1 tablespoon Sriracha Chili Sauce<br />
2 tablespoons honey<br />
2 tablespoons soy sauce<br />
2 tablespoons fresh squeezed lime juice (about 1/2 lime)<br />
3 heaping tablespoons peanut butter<br />
Salt and pepper, to taste<br />
1/2 cup fresh cilantro, chopped<br />
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Start by browning your chicken in a large skillet over medium heat. Season with salt and pepper and cook for 5-6 minutes on each side, depending on thickness of chicken. When it's cooked all the way through, take it out of the skillet and set aside for later. Keep the pan off the heat, you will use it later to saute the broccoli slaw.<br />
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Meanwhile, boil wheat linguine 7-9 minutes. Drain and set aside.<br />
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In a medium sauce pan, heat oil over low heat and add garlic. Stir around for a few minutes until you can really smell the garlic. You just want to heat it up so it loses the raw garlic flavor. Then add chicken broth, Chili Sauce, honey, soy sauce, lime juice and peanut butter. Stir to combine and allow the sauce to heat up. When the peanut butter has melted and thickened the sauce (about 5 to 10 minutes) take it off the heat and add your pasta and chicken. Toss everything together in the sauce.<br />
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Reheat the skillet you used to cook the chicken over high heat. When it's hot, add the broccoli slaw and toss for a few minutes. You want the broccoli to keep its crunch but just softened a bit. Season with salt and pepper to taste.<br />
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To serve, put noodle mixture on the plate and top with about 1 cup of broccoli slaw. Optional: finish with a few tablespoons of fresh cilantro and a lime wedge to squeeze on top.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6876075047085510276.post-91739270694976598872012-03-09T07:53:00.000-05:002012-03-29T09:13:38.086-04:00dark chocolate shortbread cookiesI made these cookies for a movie night we had at our house this week. They were a huge hit with our friends, especially for dark chocolate fans like myself. <br />
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They are VERY chocolatey, and obviously not very sweet. They have such a rich flavor.<br />
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The dough was easy to make too. It's all done in a food processor and doesn't call for many ingredients. It will be crumbly, but just form it into a log and refrigerate it for at least an hour before baking... if you can wait that long.<br />
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I sprinkled the ones I served to our friends with powdered sugar because I didn't think they could take how dark the chocolate was. But this is optional! Feel free to just eat them plain.<br />
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Chocolate fans rejoice. Your new favorite cookie is here.<br />
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<b>Dark Chocolate Shortbread Cookies</b><br />
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<i>Makes 10 to 12, but this recipe doubles very well</i><br />
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1 stick (1/2 cup) salted butter, softened<br />
1/4 cup confectioner's (powdered) sugar<br />
1 teaspoon vanilla<br />
3/4 cup all-purpose flour<br />
1/4 cup cocoa powder<br />
1/2 cup bittersweet chocolate chunks or chips<br />
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In the bowl of a food processor, put the flour, sugar, and cocoa powder and pulse to combine well. Slice softened butter into about 1 inch slices, and drop into the food processor. Add vanilla and pulse until the mixture just comes together, you don't want to over mix it.<br />
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Put the mixture into a mixing bowl and add chocolate chunks. Stir until well incorporated, you will probably have to use your hands for this. Turn the dough out onto wax or parchment paper and form into an 8-inch log. Wrap it in the paper and twist both ends to
secure. Refrigerate for at least an hour, or overnight. If you are planning on baking these after a few weeks or something, freeze the dough until ready to use.<br />
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To bake, use a sharp knife to cut the cookies in 1/2 inch slices. Place the cookies on a silicone mat or parchment lined baking sheet and bake in the center
of the oven at 325 degrees for 12 to15 minutes. They will feel slightly soft,
but don't over bake them. Cool for a few minutes on the pan and then transfer to a rack to cool completely. Optional: sprinkle with powdered sugar.<br />
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<i>Recipe adapted from: <u><a href="http://theviewfromthegreatisland.blogspot.com/2011/12/double-dark-chocolate-shortbread.html">The View From Great Island</a></u></i>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6876075047085510276.post-67646809042970122942012-03-07T08:25:00.000-05:002012-03-29T09:14:10.682-04:00steak and blue cheese salad with balsamic glazed walnutsOnce in awhile I get to work from home when I have a lot of website updating to do for my company. This happened last week, and since I was home all day I planned a romantic dinner to surprise my husband when he got home from work.<br />
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It was fun to figure out what I wanted to make, set the table, get all dressed up, turn off the lights and wait for him to walk in the door. Then seeing the look on his face was priceless.<br />
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This beautiful steak salad is served on a bed of mixed greens with dried cranberries, balsamic glazed walnuts and topped with a homemade buttermilk blue cheese dressing. Um yes.<br />
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The walnuts are a nice touch. They are coated in a mixture of honey and balsamic vinegar, then laid on a sheet pan to harden. They add crunch and sweetness, plus tons of flavor.<br />
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Whether this meal is for your family, friends or a romantic way to surprise your loved one.. I know it will be a huge hit.<br />
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<i>Side note: If you are wondering about the interesting wine bottle, it's a special bottle shaped like the Fenwick Island Lighthouse from a local winery here in Southern Delaware, <a href="http://www.fenwickwinecellars.com/?p=126"><u>Fenwick Wine Cellars</u></a>. The wine is called Reflections of Fenwick. It's a special blend and tastes sweet with hints of citrus and spice. One of my favorites!</i><br />
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<b>Steak and Blue Cheese Salad with Balsamic Glazed Walnuts</b>
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<i>Serves 2 (with some walnuts and dressing left over)</i><br />
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<b>For the Salad:</b><br />
1 pre-washed bag of Spring Mix salad greens<br />
1/2 cup dried cranberries<br />
Balasmic Glazed Walnuts (recipe below)<br />
Seared Sirloin Steak (recipe below)<br />
Buttermilk Blue Cheese Dressing (recipe below) <br />
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Separate greens evenly between 2 plates. Sprinkle dried cranberries and walnuts evenly over each salad. Lay thinly sliced steak on top, and drizzle dressing to taste. Serve immediately.<br />
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<b>For the Steak:</b><br />
1 pound sirloin steak<br />
4 tablespoons vegetable oil<br />
Salt and pepper, to taste<br />
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Season both sides of the steak liberally with salt and pepper. Heat oil in a medium skillet on high until very hot, but don't let the oil burn. Drop the heat a bit, and put the steak in the hot oil. Let it cook (don't touch it!) for 3-4 minutes on each side, or until the steak has a nice sear. The steak will be medium. If you want medium-well, cook it for a few more minutes. Take the steak out of the pan and sit it on a cutting board. Allow it to rest for about 10 minutes before making thin slices to put on the salad.<br />
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<b>For the Dressing:</b><br />
1/2 cup buttermilk<br />
1/2 cup sour cream<br />
2 tablespoons mayonnaise<br />
1 tablespoon white vinegar<br />
3/4 cup crumbled blue cheese<br />
Salt and pepper, to taste<br />
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In a small mixing bowl, whisk together buttermilk, sour cream, mayonnaise and vinegar until combined. Add the blue cheese and stir until incorporated. Adjust the seasoning with salt and pepper to taste. Refrigerate until ready to use. Dressing can be made up to three days in advance<br />
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<b>For the Walnuts:</b><br />
1/4 cup sugar<br />
2 tablespoons honey<br />
1 tablespoon olive oil<br />
1 tablespoon balsamic vinegar<br />
1 1/4 cup walnut halves<br />
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Line a baking sheet with parchment paper or a silicone baking mat. In a small sauce pan over medium heat, stir together sugar, honey,
olive oil and balsamic vinegar until sugar is dissolved.
Continue cooking, stirring frequently, for 2-3 minutes or until the
syrup begins to bubble and thicken.<br />
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Stir in walnuts. Cook, stirring constantly, for 3-4 minutes or until the walnuts are coated with a thick and sticky glaze. Turn out onto the lined baking sheet. Using a silicone spatula, spread
the walnuts out into a single layer, separating into individual pieces
as much as possible. Let cool completely, then transfer to an airtight
container lined with paper towel. You may need to break the walnuts apart a bit before putting them in the container. Walnuts can be prepared up to three
days in advance, or serve them on this salad once they are cooled and hardened.<br />
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<i>Salad Dressing and Walnut recipe adapted from <a href="http://www.crumbblog.com/2011/02/kitchen-play-black-and-blue-flank-steak.html">Crumb Blog</a>.</i>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-6876075047085510276.post-81485588853359101092012-03-05T11:28:00.000-05:002012-03-29T09:14:26.737-04:00tropical green smoothie (and how to cut up a pineapple)My husband and I love smoothies. We make them for breakfast almost every morning during the work week because they are such a fast and delicious way to get tons of nutrients in our bodies. Making about 40 smoothies a month requires lots of bananas, frozen fruit, creativity and our killer blender that was given to us as a wedding gift.<br />
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I'm always trying to come up with a new smoothie to mix it up a little. <u><a href="http://www.jennalaughs.com/2011/01/fruit-and-spinach-smoothie.html">This fruit and spinach smoothie</a></u> has been a constant favorite, so I wanted to make another smoothie that uses spinach (but doesn't taste like spinach).<br />
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Fresh pineapple is so incredibly sweet and delicious. It actually blends really well in a smoothie. It's mixed with a banana, plain Greek yogurt, a handful of spinach and a splash of milk. So lovely.<br />
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My sister Ashley is taking classes on nutrition. I sent her the
recipe for this smoothie and she let me know all the nutritional
benefits in each ingredient.<br />
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<ul>
<li><b>Pineapple</b> - potassium, calcium, vitamin c. One cup has almost 75%
of the manganese (a mineral) you need in one day, which helps your body
build strong bones and connective tissue.</li>
<li><b>Plain (unsweetened) Yogurt</b> - probiotics (which support healthy digestion), protein and calcium.</li>
<li><b>Bananas</b> - potassium, lower cholesterol and blood pressure, reduce ulcers and improve your vision.<br />
</li>
<li><b>Spinach</b> - antioxidants, reduces the risk of cancer, reduces inflammation, improves brain function and immunity. </li>
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Isn't that amazing? So drink up!<br />
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If the thought of cutting up a fresh pineapple scares you... don't worry! It's so easy. I'm not trying to insult your intelligence here, so if you already know how to do this just skip ahead. <br />
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I like to use a really sharp serrated knife for this. Start by chopping off the top and bottom.<br />
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Now you have a solid surface to work on. Sit the pineapple upright again, then work your knife down the sides of the pineapple to take the skin off, spinning as you go around.<br />
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Cut slices around the core.<br />
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Cut the slices into planks, then into smaller pieces.<br />
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Now you have the perfect sized pieces to drop into your blender.<br />
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You will love this. It's light, fresh and healthy. It tastes nothing like spinach (yay!) just sweet fruit and tangy yogurt.<br />
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<b>Tropical Green Smoothie</b><br />
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<i>Makes 1 smoothie</i><br />
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1 medium ripe banana<br />
1/2 cup fresh pineapple cubes<br />
1/2 cup plain Greek yogurt <br />
1 cup spinach (large handful)<br />
1/2 cup ice (3 to 4 ice cubes)<br />
Splash of milk<br />
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Put everything in a blender and blend until smooth. Add more milk if you need to thin it out, or more ice if it needs to be thicker.<br />
<br />Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6876075047085510276.post-67134053047963839812012-03-02T14:05:00.000-05:002012-03-29T09:39:50.128-04:00vanilla chai cupcakesIt's no secret that chai is my drug of choice. I will take a super-extra-large soy chai latte (extra spicy) any day, any time, all day, all the time...<br />
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When I saw a cupcake version of my favorite drink, I think I heard angels singing.<br />
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To make these cupcakes, you first make a spice mix of cardamom, cinnamon, nutmeg, cloves and ginger. Half the spice mix goes in the batter and the other half goes in the icing. It gives the cupcakes so much flavor, and the cardamom really makes it taste like chai. If the price of cardamom scares you, I totally understand. But it will last you a long time! A little bit goes a long way.<br />
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My kitchen was a hot mess trying to get all the spices together. I just needed to share that with you.<br />
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I have to be perfectly honest... I'm a bit of a cupcake snob. I hate it when they are over baked, dry, and way too sweet. But these little beauties are perfectly balanced. The cake is moist and the icing is creamy and spicy. It's like a dream.<br />
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Enjoy these!<br />
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<b>Vanilla Chai Cupcakes</b><br />
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<i>Makes 12 Cupcakes</i><br />
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For the cake:<br />
1 stick (1/2 cup) butter at room temperature<br />
1 cup sugar<br />
2 teaspoons vanilla extract<br />
2 eggs<br />
1/2 quantity chai spice mix (recipe to follow)<br />
1 1/4 cups plain flour, sifted<br />
1/2 cup buttermilk<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon apple cider vinegar<br />
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Chai Spice Mix<br />
1 1/2 teaspoon ground cardamom<br />
1 1/2 teaspoons ground cinnamon<br />
1/2 teaspoon ground ginger<br />
1/4 teaspoon cloves<br />
1/4 teaspoon ground nutmeg<br />
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For the Vanilla Chai Buttercream:<br />
2 stick (1 cup) butter<br />
1 teaspoon vanilla extract<br />
2 cups powdered sugar, sifted<br />
1/2 quantity chai spice mix<br />
1-2 tablespoons cold milk, if needed (I didn't)<br />
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<b>For the cake:</b><br />
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Preheat oven to 325 degrees. Place cupcake liners in muffin pan and set aside. Take a small mixing bowl and mix together the cardamom, cinnamon, ginger, cloves and nutmeg.<b><br /></b><br />
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In the bowl of a stand mixer, cream together the butter and sugar for a few minutes. Add the vanilla and beat in the eggs, one at a time. Add half the quantity of your spice mix (this will be about 2 teaspoons) and stir until well combined. Add in the flour and buttermilk alternately (starting and ending with flour) being sure not to over mix the batter.<br />
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In a small bowl, mix together the baking soda and vinegar. It will bubble up and form a paste, then add it to the batter. Stir until just combined, then spoon into prepared cupcake pan until 3/4 full. Bake for 15-20 minutes. <br />
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<b>For the buttercream: </b><br />
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In the bowl of a stand mixer, beat the butter until it is creamy. This will take a few minutes! While the mixer is on low, add the vanilla and remaining spice mix (about 2 teaspoons). Carefully add in the powdered sugar, about 1/2 cup at a time, until you reach the desired sweetness and texture. If it is is too thick add 1-2 tablespoons of cold milk, but I did not have to do this. Pipe the buttercream onto cooled cupcakes and enjoy! <br />
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<i>Recipe from <a href="http://www.thenovicechefblog.com/2010/09/vanilla-chai-cupcakes/"><u>The Novice Chef Blog</u></a>... and I didn't change a thing!</i>Unknownnoreply@blogger.com33tag:blogger.com,1999:blog-6876075047085510276.post-72792856912768439252012-02-13T15:21:00.000-05:002012-02-13T15:21:18.737-05:00caramel chocolate chip cookie barsNow that my husband and I (ahh husband!) have settled down a bit since <a href="http://www.jennalaughs.com/2012/02/we-got-married.html"><u>the big day</u></a>, we have started a Movie Monday tradition in our new home. We invite friends over for a snack and a movie every Monday. It is a wonderful way to see everyone during the week and catch up from the weekend. Plus, no one really looks forward to Mondays and going back to work... so this gives all of us something to get through the day.<br />
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Last week, we watched the Adjustment Bureau and I made these caramel chocolate chip cookie bars. Let me tell you... they are so gooey and messy and delicious. The caramel in the center adds this amazing creamy texture.<br />
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I unwrapped 20 or so milk caramels and melted them in a pot on the stove with a few tablespoons of milk.<br />
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Spread half the cookie dough in a baking dish, then pour the creamy caramel sauce over the dough. The rest of the cookie dough goes on top, then its baked to ooey gooey perfection.<br />
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It is best to let these bars cool for at least an hour. I even stuck the pan in the fridge for 30 minutes or so, just to harden them up. They are SO gooey and almost hard to get out of the pan if you try to cut them too soon.<br />
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But trust me, it is worth every minute to wait for these bars. They are delicious. Enjoy!<br />
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<b>Caramel Chocolate Chip Cookie Bars</b><br />
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Yields: 14 bars<br />
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2 1/8 cups all-purpose flour<br />
1/2 teaspoon salt<br />
1/2 teaspoon baking soda<br />
12 tablespoons butter, melted and cooled to room temperature<br />
1 cup light brown sugar<br />
1/2 cup granulated sugar<br />
1 large egg<br />
1 large egg yolk<br />
2 teaspoons vanilla extract<br />
2 cups chocolate chips<br />
10 ounces caramel candy squares (about 20), unwrapped<br />
3 tablespoons milk<br />
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Preheat oven to 325 degrees F. Spray a 2-quart baking pan (which is an 11 X 7 pan-I used a glass Pyrex dish) with nonstick cooking spray and set aside. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.<br />
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In the bowl of a stand mixer, mix the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Gently stir in the chocolate chips.<br />
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In a large microwave safe bowl, combine the caramels and milk. Microwave caramels on High until caramels are melted, stirring every 20 seconds. This will take about 2 minutes, depending on your microwave. You can also do this step on the stove top in a small nonstick pan over medium heat, stirring almost constantly.<br />
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Divide the cookie dough in half. Press half of the cookie dough into the prepared pan, smoothing the top with the spatula. Pour hot caramel over the cookie dough. Drop spoonfuls of cookie dough over the caramel and spread dough with a spatula until the caramel is covered.<br />
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Bake cookie bars for 30 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Cool bars on a wire rack to room temperature. You may want to put the pan in the refrigerator until the bars are easier to cut. Then cut bars into squares and serve.<br />
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<i>Recipe adapted from: <a href="http://www.twopeasandtheirpod.com/chocolate-chip-salted-caramel-cookie-bars/">Two Peas and Their Pod</a></i>jennahttp://www.blogger.com/profile/10435861953625123190noreply@blogger.com7tag:blogger.com,1999:blog-6876075047085510276.post-31859663396730980282012-02-08T10:39:00.000-05:002012-02-08T10:39:25.318-05:00we got married!!!Well it finally happened... the best, most wonderful, exciting, overwhelming, happiest day of my life. I married the love of my life, my very best friend.<br />
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It was the most perfect day, even down to the snow. We usually get a ton of snow in Delaware by now, but it hasn't snowed all winter... except the day before our wedding. So when we got married, there was snow on the ground. It gave everything the perfect ambiance for our winter themed wedding.<br />
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We were so happy with how everything turned out! And our hearts are very thankful, filled to the brim and running over, for everything everyone did for our wedding. Families came together, friends traveled from far away, people gave us their time to help and we were showered with amazing wedding gifts. I could never express how blessed we feel.<br />
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We have honeymooned, moved into the home we've been working on for the last six months, gone back to work and are settling into married life. I don't think I have ever been more content.<br />
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I could go on and on four hours about our beautiful day, but let me just share a few pictures with you that Michael's cousin took. <br />
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All my flower arrangements had white flowers, pine and grey dusty miller leaves. Perfect for a frosty, winter look.<br />
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Ceremony room filled with family and friends. Those windows showed a beautiful view of the Chesapeake Bay.<br />
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Lovely bridesmaids. <br />
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First dance as husband and wife.<br />
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Dance with my Dad.<br />
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Full dance floor! I loved this part. <br />
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With <a href="http://www.jennalaughs.com/2011/08/new-life.html"><u>my sweet nephew</u></a>. I am so glad we have a picture together. Look at his little suit!<br />
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More to come, including the pictures from our wedding photographer, who did our <u><a href="http://www.jennalaughs.com/2012/01/engagement-photos.html">engagement photos</a></u>.<br />
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But for now - I so appreciate everyone hanging in there with me while I went through this incredible life change. And thank you for sharing this special time with me.jennahttp://www.blogger.com/profile/10435861953625123190noreply@blogger.com6tag:blogger.com,1999:blog-6876075047085510276.post-88118362696693753532012-01-11T09:32:00.000-05:002012-01-11T09:32:42.748-05:00our kitchen - 5 months laterMichael and I bought our home about 5 months ago now. It's hard to believe how far we've come with fixing it up in that amount of time. We have spent almost every weekend working, many long nights, so much work... our literal blood, sweat and tears.<br />
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We've gutted rooms, ripped up carpeting, refinished hardwood floors, put up drywall, painted and painted some more, installed new cabinets, bought appliances, laid tile, put up trim, and cleaned until our fingers were raw.<br />
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But now we have this beautiful kitchen. It makes me so happy, I can't even tell you. Here is a progress picture I put together:<br />
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And here are the pictures larger so you can see:<br />
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And the (mostly) finished product....<br />
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There it is in all its glory. We are so proud of our fresh, modern, clean, white, blue and gray kitchen. It's perfect for us.<br />
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I baked for the very first time in our new home on Monday night. So what did I decide to bake for the celebratory occasion? My <u><a href="http://www.jennalaughs.com/2011/10/low-fat-chocolate-chip-banana-muffins.html">low-fat chocolate chip banana muffins</a></u> that I'm totally obsessed with. It was also the first real snowfall of the year. So while the snow was falling slowly outside, I was in our home baking something I love... for people I love. It's what I've always wanted.jennahttp://www.blogger.com/profile/10435861953625123190noreply@blogger.com15tag:blogger.com,1999:blog-6876075047085510276.post-48065305410157340362012-01-03T12:28:00.002-05:002012-01-03T12:31:25.209-05:00engagement photosOnly 19 days until our wedding, people. I keep looking at the calendar, reading "January 2012" and not believing it. We are so close now!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>We recently traveled over to Annapolis, Maryland to take engagement photos with our wedding photographer, <u><a href="http://leodjphoto.com/blog/">Leo Dj</a></u>. It was a lovely November day, so we walked around enjoying the historic buildings and beautiful water views.<br />
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We stopped at a local Starbucks to order our favorite drinks, and one for Leo too. Michael and I love just sitting together, drinking tea and talking. I was glad we got to capture this in our engagement photos!<br />
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It was fun to kiss and be lovey-dovey for a few hours.<br />
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Then we stopped at Capital Teas, to have some photos representing our favorite drink.<br />
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Leo is so creative and talented. We are thrilled with our photos and cannot wait to see our wedding album someday!<br />
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See <u><a href="http://leodjphoto.com/blog/2011/12/pre-wedding-engagement-photography-annapolis-maryland-eastern-shore-jenna-michael/">the rest of our engagement shoot here</a></u>.<br />
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And then <u><a href="https://www.facebook.com/Leo.Dj.Photography">click here to like Leo Dj Photography</a></u> on facebook! <br />
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In other news, our home renovation is coming along well. I can't believe how much is done! I am taking updated photos tomorrow and will post them soon.<br />
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Thanks for hanging in with me while I go through this huge transition in my life. Once single and renting apartments, to married and owning a home. It feels very safe and secure. And happy.<br />
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Happy New Year!jennahttp://www.blogger.com/profile/10435861953625123190noreply@blogger.com6tag:blogger.com,1999:blog-6876075047085510276.post-75204238535835597822011-10-20T10:38:00.000-04:002011-10-20T10:38:16.661-04:00my sister's sonI had the pleasure of taking some shots of my sweet nephew, Joshua. He is amazing. Fills my life with joy!<br />
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I was right by his Mama's side <u><a href="http://www.jennalaughs.com/2011/08/new-life.html">when he was born</a></u>. Now I get to watch him grow up. It is such a privilege only another Aunt can understand. I hope these pictures make you all smile!<br />
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