tag:blogger.com,1999:blog-54418994721194594192024-03-28T12:50:57.069-05:00The Domestic CuratorRonda Chesser Porter
LIFE DOESN'T HAVE TO BE EXTRAVAGANT TO BE AMAZING!The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.comBlogger654125tag:blogger.com,1999:blog-5441899472119459419.post-79555837864774488532020-07-10T06:52:00.000-05:002020-07-10T06:52:43.285-05:00LOBSTER AND CORN CHOWDER<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">A New England classic, this decadent lobster chowder evokes images of summers at the Maine shore - one of our happy places. Prepare this hearty chowder at the height of summer, when lobster and fresh corn are at their seasonal best. You can make this chowder in the wintertime, too – just use frozen corn! This is my go-to recipe when I want to impress a crowd. I hope you enjoy it as well. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">This recipe is adapted from Williams-Sonoma. I’ve made it many times, and let me tell you, it can be a bit of a process, mostly from cracking all those lobsters. You can’t just buy pre-shucked lobster meat for this recipe because you need those shells to impart a deep, lobster flavor in the broth. Many grocery stores will steam them for you – and maybe even shuck them if you ask – so that can at least help cut out some of the work.</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 live lobsters, each 1 1/4 to 1 1/2 lb. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbs. canola oil</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">5 cups chicken stock</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup white wine, or chicken stock</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3 ears of corn, kernels removed, kernels</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">and corncobs reserved</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3 bacon slices, diced</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 yellow onion, chopped</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 large carrots, diced</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3 celery stalks, diced</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 cups heavy cream</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">4 Yukon Gold potatoes, cut</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">into 1/2-inch pieces</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt and freshly ground pepper</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. chopped fresh thyme</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp. chopped fresh chives</span></li>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Directions:</span></b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>1.</b> Bring a large pot three-fourths full of salted water to a boil over high heat. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to a large bowl filled with ice water and let cool completely. Remove the meat from the claws, knuckles, and tails. Reserve the shells and bodies and refrigerate the meat until ready to use.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>2.</b> In a large pot over high heat, warm the oil. Add the reserved lobster shells and bodies and sauté until lightly browned, about 5 minutes. Add the stock, wine and corncobs, bring to a simmer and cook until reduced to about 2 1/2 cups (20 fl. oz./ 625 ml), 25 to 30 minutes.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>3. </b>In a Dutch oven over medium heat, sauté the bacon, stirring occasionally, until crispy and browned, 3 to 4 minutes. Add the onion, carrots, celery and corn kernels and sauté, stirring occasionally, until tender, 4 to 5 minutes. Strain the lobster-corn stock into the Dutch oven, add the cream and bring to a simmer. Stir in the potatoes, return to a simmer and reduce the heat to medium-low. Cook until the potatoes are tender, 15 to 18 minutes. Stir in the lobster meat, salt, pepper, thyme, and chives. Cook, stirring occasionally, until the lobster is heated through, 2 to 3 minutes. Taste and adjust the seasonings.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>4.</b> Ladle the chowder into warmed soup bowls then garnish with a bit of bacon and more chives. Serve immediately with crusty bread on the side. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Serves 4 to 6. </span><br />
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com37tag:blogger.com,1999:blog-5441899472119459419.post-74962151888501343622020-04-01T21:38:00.000-05:002020-04-01T21:38:00.254-05:00OLD FASHIONED BUTTERMILK PANCAKES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Some of you have asked for my pancake recipe... here it is! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">This is a great recipe that I found in an old recipe book I picked up at an estate sale. Judging from the weathered look of the recipe card, this was a family favorite. At any given time, I add blueberries, bananas, apples mixed with cinnamon, or chocolate chips to this pancake batter, blueberry being my favorite.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">However, this pancake recipe stands on its own with no need for any additions, if you should so choose. I guarantee you, this is the LAST pancake recipe you will ever use. They are incredibly easy to make, oh so fluffy and the recipe can be doubled or tripled... Enjoy!</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">INGREDIENTS: </span></b></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup all-purpose flour</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoon sugar</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cups plus 2 tablespoons buttermilk; If you don't have buttermilk in your fridge, mix 3/4 cups milk and 2 tablespoons white vinegar together... allow it to become a bit frothy, maybe 5 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 egg</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 tablespoons butter, melted</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup blueberries, chopped apples sprinkled with cinnamon, bananas, or chocolate chips, whatever sounds good to you</span></li>
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<a href="https://1.bp.blogspot.com/-7LmJnZ_55J4/XoVNEVSXnJI/AAAAAAABhS8/mcWRt--MOUEII_QbbYvKR4pvWDVbzHskQCNcBGAsYHQ/s1600/bueberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="400" data-original-width="600" height="426" src="https://1.bp.blogspot.com/-7LmJnZ_55J4/XoVNEVSXnJI/AAAAAAABhS8/mcWRt--MOUEII_QbbYvKR4pvWDVbzHskQCNcBGAsYHQ/s640/bueberry.jpg" width="640" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">DIRECTIONS:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">In a large bowl, mix together the first 5 ingredients. Make a well in the center and pour in the buttermilk, egg and melted butter; mix slightly, there will be a few lumps.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. If you choose to add fruit do it now. Sprinkle with blueberries, cook until bubbles appear on the surface and the bottom is golden brown, flip and cook just until the center is cooked through. Serve hot.</span></li>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com22tag:blogger.com,1999:blog-5441899472119459419.post-29754435736699476392020-01-13T23:27:00.000-06:002020-01-13T23:27:12.095-06:00GERMAN OVEN PANCAKES<div dir="ltr" style="text-align: left;" trbidi="on">
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Some people call these pancakes Dutch Babies, but we discovered them while traveling through Germany in 2018. They are delicious topped with fresh fruit and maple syrup. These pancakes make a great Saturday morning treat, but quick enough for a weekday as well. I hope your family enjoys as much as ours! </div>
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INGREDIENTS:<br />
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<li>2 cups milk</li>
<li>4 eggs</li>
<li>1 teaspoon vanilla extract</li>
<li>1 1/3 cups all-purpose flour</li>
<li>4 Tablespoons granulated sugar</li>
<li>1/2 cup butter (melt in pan per instructions; do not blend with other ingredients)</li>
<li>1 lemon, optional</li>
<li>Powdered Sugar, for garnish</li>
<li>Fresh Berries, optional</li>
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INSTRUCTIONS:<br />
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<li style="text-align: justify;">Place 1/2 cup butter in a 9×13 heavy glass baking dish.</li>
<li style="text-align: justify;">Set a baking dish (with butter) in the oven and preheat to 400 degrees.</li>
<li style="text-align: justify;">In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.</li>
<li style="text-align: justify;">When the butter is completely melted (before it browns or burns), pour the batter into the baking dish.</li>
<li style="text-align: justify;">Cook 20-30 minutes or until the pancake is set in the middle and the edges are very puffy and golden brown.</li>
<li style="text-align: justify;">Remove from the oven. Squeeze a bit of lemon juice over the top, dust generously with powdered sugar, and top with berries if desired. Serve immediately with your favorite syrup!</li>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com30tag:blogger.com,1999:blog-5441899472119459419.post-14584155333799826952019-09-04T01:00:00.000-05:002019-09-04T12:50:38.465-05:00Ode To Mom....HAPPY BIRTHDAY! ~with A Side Of Lemon Squares<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><span style="font-family: "times" , "times new roman" , serif;">I would do anything my mother asked of me. However, Mom is the kind of woman that WOULDN'T ask, not wanting to impose on her family and friends. That's the kind of woman and special Mother she is; loving and kind, always there to lend a hand or a word of encouragement. Mom is our biggest cheerleader as we go through life, traveling our own road. She's an extraordinary woman and I am honored to call her my mother and friend! </span></strong><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">HAPPY BIRTHDAY MOTHER, </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">WE LOVE YOU </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">~</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">ALL FOUR OF THE P'S!</span></b></div>
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<strong><span style="font-family: "times" , "times new roman" , serif;">In honor of Mom's birthday here is one of her favorite recipes, Lemon Squares! </span></strong><br />
<strong><span style="font-family: "times" , "times new roman" , serif;">She loves just about anything that's TART!!</span></strong><br />
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<span style="font-size: x-large;">Me Me's LEMON SQUARES</span></h2>
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<span style="font-family: "times" , "times new roman" , serif;">Tart, rich, perfection and ridiculously addictive, these Lemon Squares, </span><br />
<span style="font-family: "times" , "times new roman" , serif;">are the perfect blend of sweet and sour! Mom loves this simple recipe and so do I!</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><b>MAKES 24 4-inch or 48 2-inch LEMON SQUARES</b></span></div>
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<b><span style="font-family: "times" , "times new roman" , serif;">INGREDIENTS</span></b></div>
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<b><span style="font-family: "times" , "times new roman" , serif;"> For the Crust</span></b></div>
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<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">1 1/2cup all-purpose flour</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">1/3 cup sugar</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">3/4 cup {1 1/2 sticks} cold unsalted butter, </span><span style="font-family: "times" , "times new roman" , serif;">cut into small pieces</span></li>
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<a href="http://2.bp.blogspot.com/-ZqenIjoqqUg/UEalAzvPZyI/AAAAAAAAE0U/yhwieAYinxY/s1600/imagesCA7G6Q0X.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="266" src="https://2.bp.blogspot.com/-ZqenIjoqqUg/UEalAzvPZyI/AAAAAAAAE0U/yhwieAYinxY/s400/imagesCA7G6Q0X.jpg" width="400" /></a><br />
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<b><span style="font-family: "times" , "times new roman" , serif;">For the Lemon Filling</span></b></div>
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<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">4 large eggs</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">2 cup granulated sugar</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">3/4 cup fresh lemon juice</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">Zest from 2 lemons</span></li>
<li style="text-align: left;"><span style="font-family: "times" , "times new roman" , serif;">5 tablespoons all-purpose flour</span></li>
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<a href="http://3.bp.blogspot.com/-L8jU3-qjPQg/UEazRkqbcuI/AAAAAAAAE3c/uxra9sMhWcA/s1600/imagesCA0DDSHE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://3.bp.blogspot.com/-L8jU3-qjPQg/UEazRkqbcuI/AAAAAAAAE3c/uxra9sMhWcA/s400/imagesCA0DDSHE.jpg" width="400" /></a></div>
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<b><span style="font-family: "times" , "times new roman" , serif;"> WHAT TO DO</span></b></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 degrees F. Cover a 13 X 9 inch pan with non -stick foil.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Combine ingredients for crust in a food processor or by hand - I just use my hands....easier clean up. Mix until it resembles coarse crumbs. Press into the bottom of prepared pan and </span><span style="font-family: "times" , "times new roman" , serif;">bake until crust is lightly browned, about 20 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Meanwhile, make the lemon filling: In a bowl, combine all filling ingredients. Mix well and pour over warm crust. Bake until set, about 20 minutes. Cool to room temperature or refrigerate about 1 hour. I eat one as soon as they come out of the oven! I can never wait until they cool!</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Using non-stick foil helps when lifting the lemon squares from the pan - it's a good thing. Cut into small squares. Top with confectioners sugar if desired. </span></li>
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<span style="font-family: "times" , "times new roman" , serif;"><strong>On Mother's Day I blogged about Mom. If you care to read more about her or see lots of pictures <a href="http://alittletreasure.blogspot.com/2012/05/happy-mothers-day.html"><em>click here</em></a>. </strong><strong>Make a batch of Lemon Squares and call up your mom for a wonderful visit....You'll be glad ya did!</strong></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>ENJOY!</b></span></div>
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<a href="http://3.bp.blogspot.com/-tGKmSq5APOg/UhZilk8Ca-I/AAAAAAAAWZg/aWQ8D4S1__w/s1600/family13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://3.bp.blogspot.com/-tGKmSq5APOg/UhZilk8Ca-I/AAAAAAAAWZg/aWQ8D4S1__w/s320/family13.jpg" width="320" /></a></div>
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<b>~THE DOMESTIC CURATOR~</b><br />
<b>RONDA</b><br />
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com31tag:blogger.com,1999:blog-5441899472119459419.post-25847591322133798032019-05-01T19:15:00.000-05:002019-05-01T19:49:39.653-05:00MACAROON BROWNIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://1.bp.blogspot.com/-O2dT0Wi1iAU/XMo-fO0d4NI/AAAAAAABgXw/1nTnWg8zsfgrMTXcR6XG5Oq58JFD8vG0ACLcBGAs/s1600/macaroon-brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="493" data-original-width="684" height="460" src="https://1.bp.blogspot.com/-O2dT0Wi1iAU/XMo-fO0d4NI/AAAAAAABgXw/1nTnWg8zsfgrMTXcR6XG5Oq58JFD8vG0ACLcBGAs/s640/macaroon-brownies.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Fudgy, rich brownies with a chewy coconut macaroon topping. These brownies are decadent and delicious... a dessert designed to please both chocolate and coconut lovers. You will love them, so yummy! </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><b>MACAROON BROWNIES</b></b></span></div>
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<script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfHideImages = 0;var pfImageDisplayStyle = 'right';var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = '';var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" class="nopin" src="http://cdn.printfriendly.com/pf-button.gif" style="-webkit-box-shadow: none; border: none; box-shadow: none;" /></a><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS:</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>BROWNIE LAYER</b></span></div>
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<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup unsalted butter</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup packed light brown sugar</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup sugar</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup powdered cocoa</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons vanilla extract</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon kosher salt</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking powder</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">4 eggs</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup unbleached, all-purpose flour</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup mini semisweet chocolate chips</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>MACAROON LAYER</b></span></div>
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<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">2 egg whites</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/3 cup sugar</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tablespoons light corn syrup</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon kosher salt</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">3 tablespoons unbleached, all-purpose flour</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon coconut extract</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon vanilla extract</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1 (7 oz.) package sweetened shredded coconut</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup semisweet chocolate chips</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon coconut oil or shortening</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>DIRECTIONS:</b></span></div>
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<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 325°F. Line 9 x 13-inch pan with foil; grease foil.</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Make brownie layer:</b> In medium saucepan, melt butter over low heat. Whisk in sugars and heat for about another minute, until hot.</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Remove pan from heat and whisk in cocoa, vanilla, salt, and baking powder. Whisk in eggs one at a time. Stir in flour until incorporated, then stir in mini-chocolate chips. Pour into prepared pan and smooth evenly.</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Make macaroon layer:</b> Whip egg whites using whisk attachment of an electric mixer until soft peaks form. Add sugar, corn syrup, and salt, beating until stiff, glossy peaks form. Fold in flour and extracts, then fold in coconut.</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Gently spread over brownie layer, using an offset spatula to smooth evenly. Bake for 35 minutes or until top layer is golden and brownies are just set. Cool on a wire baking rack.</span></li>
<li style="text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Melt chocolate chips in microwave on 50% power in 15-second intervals. Stir after each interval. Once melted, stir in coconut oil or shortening. Drizzle over cooled brownies. Place in refrigerator to set up. </span></li>
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<a href="https://4.bp.blogspot.com/-O1YZ_F0rV3I/XMoyAJYeW8I/AAAAAAABgXk/g3bT_mvFcagFvc6PsRt88SSDd9pNWkJKACLcBGAs/s1600/macaroon-brownies%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="404" data-original-width="571" height="282" src="https://4.bp.blogspot.com/-O1YZ_F0rV3I/XMoyAJYeW8I/AAAAAAABgXk/g3bT_mvFcagFvc6PsRt88SSDd9pNWkJKACLcBGAs/s400/macaroon-brownies%2B%25281%2529.jpg" width="400" /></a></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com34tag:blogger.com,1999:blog-5441899472119459419.post-35986116619457003882019-04-21T05:45:00.000-05:002020-01-13T22:37:51.469-06:00SOUTHERN COCONUT CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>I don't know about the rest of America, but in the South, coconut is KING! Coconut Cake that is. Most every Southern cook worth her salt has a favorite recipe for this very decadent cake. <span style="background-color: white; line-height: 20px; text-align: start;">Not too difficult to make and yet a very impressive recipe.</span> The cake is moist and buttery while the icing is a fluffy cloud of coconut perfection. Pair the two and — wow! It's definitely an Easter dinner winner! </b></span></div>
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<a href="http://2.bp.blogspot.com/-xXdhQvwNwpM/UTEiUaZpndI/AAAAAAAARYM/xQ6dofp0sDU/s1600/coconutcake5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://2.bp.blogspot.com/-xXdhQvwNwpM/UTEiUaZpndI/AAAAAAAARYM/xQ6dofp0sDU/s640/coconutcake5.jpg" width="640" /></a></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; font-size: x-large; text-align: left;">This Coconut Cake recipe makes a phenomenal stand-out of a cake. Moist and delicious, you're gonna want to hang on to this one!</b><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>INGREDIENTS</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><b>FOR THE CAKE</b></b></span></div>
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<li class="ingred;" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">2 3/4 cups all-purpose flour</span></li>
<li class="i;" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon baking powder</span></li>
<li class="i;" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon baking soda</span></li>
<li class=">1/2 teaspoon baking soda</li>
<li class=" ingredien="" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon salt</span></li>
<li class="ingredient" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 3/4 cups sugar</span></li>
<li class="ingredien;" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup (2 sticks) unsalted butter, room temperature</span></li>
<li class="ingredie" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup canned sweetened cream of coconut </span></li>
<li class="ingredie" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">4 large eggs, room temperature and separated </span></li>
<li class="ingred>4 large eggs, separated</li>
<li class=" ingredien="" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span></li>
<li class="ingred>4 large eggs, separated</li>
<li class=" ingredien="" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon almond extract</span></li>
<li class="ingred>4 large eggs, separated</li>
<li class=" ingredien="" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon coconut extract</span></li>
<li class="ingredient" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup buttermilk</span></li>
<li class="ingredient" style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">4 ounces sweetened shredded coconut</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>FOR THE FROSTING</b></span></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 pound cream cheese, at room temperature</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 cup (2 sticks) unsalted butter, room temperature</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 teaspoon vanilla extract</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1/4 teaspoon almond extract</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">1 pound confectioners' sugar, sifted</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">4 cups sweetened shredded coconut</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-x6oNLaMSTZ8/UTEfCNzJScI/AAAAAAAARX8/TniDWCmyt8o/s1600/CoconutCakeSlice_330x248.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-x6oNLaMSTZ8/UTEfCNzJScI/AAAAAAAARX8/TniDWCmyt8o/s640/CoconutCakeSlice_330x248.jpg" width="640" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b style="font-size: x-large;">WHAT TO DO</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>FOR THE CAKE</b></span></div>
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Preheat the oven to 350 degrees F. Grease 2 {9-inch} or 3 {6-inch} round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar and cream of coconut on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. With the mixer on medium speed, add the eggs yolks and extracts and mix until just blended. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><div class="instruction" style="padding: 0px; text-align: left;">
<div style="text-align: justify;">
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Gently fold beaten egg whites into batter.</div>
</div>
</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the batter evenly into the prepared pans and smooth the top with a knife. Bake in the center of the oven for 40-45 minutes, until the tops are lightly browned and a cake tester comes out clean. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to finish cooling.</span></li>
</ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>FOR THE FROSTING</b></span></div>
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">To assemble cake, place 1 layer on a flat serving plate, top side down, and spread with 1 generous cup of frosting. Sprinkle with 1 cup sweetened shredded coconut. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press coconut onto the sides. Cover and refrigerate. Let stand at room temperature 2 hours before serving.</span></li>
</ul>
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<a href="http://3.bp.blogspot.com/-nkwTedjHcaw/UTEfCR2ZT2I/AAAAAAAARX4/MrWT3xzw7DQ/s1600/coconutcake-003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="562" src="https://3.bp.blogspot.com/-nkwTedjHcaw/UTEfCR2ZT2I/AAAAAAAARX4/MrWT3xzw7DQ/s640/coconutcake-003.jpg" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Carve out a bit of time in your kitchen and enjoy making this delicious and authentically Southern Coconut Cake </b></span><b style="font-family: georgia, "times new roman", serif;">you'll be glad ya did!</b></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"> <b></b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><b><span style="font-size: x-large;">ENJOY!</span></b></b></span></div>
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<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>~THE DOMESTIC CURATOR~</b></span></div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b>RONDA</b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif;"></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com41tag:blogger.com,1999:blog-5441899472119459419.post-72616732268921827382018-06-26T09:43:00.001-05:002018-06-26T09:58:43.746-05:00NO-CHURN HOMEMADE STRAWBERRY ICE CREAM<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-1jdvLhXQvvQ/WzJPUKMVkPI/AAAAAAABa4M/FYWzHVxmGxUVRJMeLU6ZzZ69rVd5Tv9BgCLcBGAs/s1600/The%2BDomestic%2BCurator_No-Churn_Strawberry_Ice_Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="945" data-original-width="630" src="https://3.bp.blogspot.com/-1jdvLhXQvvQ/WzJPUKMVkPI/AAAAAAABa4M/FYWzHVxmGxUVRJMeLU6ZzZ69rVd5Tv9BgCLcBGAs/s1600/The%2BDomestic%2BCurator_No-Churn_Strawberry_Ice_Cream.jpg" /></a></div>
<b>What better way to soothe your hot tired family this summer? Ice cream, ice cream, and more ice cream! With no special equipment required this fruity ice cream is quick and easy to make any day of the week! </b><b>It has been on repeat in our house for some time now. Mr.P loves strawberry ice cream... it's his favorite! Your family will love it too.</b></div>
<a name='more'></a><span style="text-align: left;"></span><br />
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<span style="text-align: left;"><b>NO-CHURN HOMEMADE STRAWBERRY ICE CREAM</b></span></div>
<div style="text-align: center;">
<script>var pfHeaderImgUrl = '';var pfHeaderTagline = '';var pfdisableClickToDel = 0;var pfHideImages = 0;var pfImageDisplayStyle = 'right';var pfDisablePDF = 0;var pfDisableEmail = 0;var pfDisablePrint = 0;var pfCustomCSS = '';var pfBtVersion='1';(function(){var js, pf;pf = document.createElement('script');pf.type = 'text/javascript';if('https:' == document.location.protocol){js='https://pf-cdn.printfriendly.com/ssl/main.js'}else{js='http://cdn.printfriendly.com/printfriendly.js'}pf.src=js;document.getElementsByTagName('head')[0].appendChild(pf)})();</script><span style="text-align: left;"><a class="printfriendly" href="http://www.printfriendly.com/" onclick="window.print();return false;" style="color: #6d9f00; text-decoration: none;" title="Printer Friendly and PDF"><img alt="Print Friendly and PDF" class="nopin" src="http://cdn.printfriendly.com/pf-button.gif" style="-webkit-box-shadow: none; border: none; box-shadow: none;" /></a></span></div>
<br />
<div style="text-align: justify;">
INGREDIENTS:</div>
<div style="text-align: justify;">
-1 pound frozen strawberries, thawed at room temperature for 10 minutes</div>
<div style="text-align: justify;">
-One 14-ounce can sweetened condensed milk</div>
<div style="text-align: justify;">
-1 teaspoon pure vanilla extract</div>
<div style="text-align: justify;">
-Pinch fine salt</div>
<div style="text-align: justify;">
-2 cups heavy cream, cold</div>
<div style="text-align: justify;">
DIRECTIONS:</div>
<div style="text-align: justify;">
1. Chill a 9-by-5-by-3-inch loaf pan, keep in the freezer.</div>
<div style="text-align: justify;">
2. Pulse the strawberries in a food processor until you achieve pea-size chunks. Add the sweetened condensed milk, vanilla, and salt. Pulse to combine; remove to a medium-sized, chilled bowl and set aside.</div>
<div style="text-align: justify;">
3. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the strawberry mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into the chilled 9-by-5-by-3-inch loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.</div>
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4. Top with fresh strawberries if desired.<br />
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com23tag:blogger.com,1999:blog-5441899472119459419.post-56501010251635496802018-02-11T07:00:00.000-06:002018-02-11T01:05:22.971-06:00Blue-Ribbon Winning Carrot Cake with Buttermilk Glaze and Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="Carrot Cake (photo)" class="photo wp-post-image" src="http://www.simplyrecipes.com/wp-content/uploads/2009/02/carrot-cake-b.jpg" height="426" itemprop="image" style="text-align: left;" width="640" /><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">This is one of those cake that only comes around once-in-a-lifetime, and I was lucky enough to have found it and 'made it my own'. Over the years I've tweaked and added</b><br />
<a name='more'></a><b style="font-family: Georgia, 'Times New Roman', serif;"> what my family liked and left out what they did not, turning it into the recipe you find below. It's what Mr.P likes to call one of my all day cakes. Between baking and applying the many layers of icing I use to get it to that perfect state, it really does take the better part of a day to make - but SO worth it. It truly is the best carrot cake you are ever going to come across and it's a favorite in my crowd, one that is requested over and over. And if Mr.P is lucky enough we have leftovers to bring home for his late night snacking. </b><b style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</b><br />
<b style="font-family: Georgia, 'Times New Roman', serif;"><br />
</b> <br />
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<a href="http://4.bp.blogspot.com/-agfM2tc-XKk/UmhtBkYCxyI/AAAAAAAAYB0/nq8MWLTrxAA/s1600/CARROT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="300" src="https://4.bp.blogspot.com/-agfM2tc-XKk/UmhtBkYCxyI/AAAAAAAAYB0/nq8MWLTrxAA/s400/CARROT.jpg" title="TDC - Carrot Cake w Cream Cheese Icing & Buttermilk Glaze" width="400" /></a></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">Blue-Ribbon Winning Carrot Cake </span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">with Buttermilk Glaze</span> </b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;">and Cream Cheese Frosting</span></b></div>
<div style="text-align: center;">
<b><span style="font-family: "georgia" , "times new roman" , serif;">SERVES 12-16 </span></b><br />
<div style="text-align: center;">
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<b style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS</b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups all-purpose flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons baking soda</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 teaspoon kosher salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons ground cinnamon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 large eggs</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup vegetable oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup buttermilk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 teaspoons vanilla extract</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups grated carrot</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1(8-ounce) can crushed pineapple, drained</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1(3 1/2-ounce) can flaked coconut</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup raisins</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup chopped pecans or walnuts</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Buttermilk Glaze & </span><span style="font-family: "georgia" , "times new roman" , serif;">Cream Cheese Frosting, below</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>WHAT TO DO</b></span><br />
<div style="text-align: justify;">
</div>
<ul>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Line 3 (9-inch) round cake pans with wax paper; lightly grease and flour pans and wax paper. Set prepared pans aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Stir together first 4 ingredients; set aside.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Making sure all of your ingredients are at room temperature, beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. </span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Fold in carrot and next 4 ingredients. Pour batter into prepared cake pans.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>BUTTERMILK GLAZE</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 teaspoons baking soda</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup buttermilk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup unsalted butter</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tablespoon light corn syrup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 teaspoon vanilla extract</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>WHAT TO DO</b></span><br />
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Bring first 5 ingredients to a boil in a large heavy saucepan over medium-high heat. </span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;"> <span style="font-family: "georgia" , "times new roman" , serif;">
<li style="text-align: justify;">Boil, stirring often, 4 minutes. </li>
<li style="text-align: justify;">Remove from heat, and stir in vanilla.</li>
</span></span></ul>
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<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><b>CREAM CHEESE FROSTING</b></span></span></span></div>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span></span><br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup butter or margarine, softened</span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">1(8-ounce) package cream cheese, softened</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1(3-ounce) package cream cheese, softened</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 cups sifted powdered sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 teaspoons vanilla extract</span></li>
</span></ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-family: "georgia" , "times new roman" , serif;">WHAT TO DO</span></b></span><br />
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;">Beat butter and cream cheese at medium speed with an electric mixer until creamy.</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span></span></li>
<span style="font-family: "georgia" , "times new roman" , serif;">
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Add powdered sugar and vanilla; beat until smooth.</span></li>
</span></ul>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="font-size: x-large;"></span>Remember to add what your family likes and leave out what they don't. Make it your own, this recipe is a keeper and one you will make for years to come!</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b>ENJOY!</b></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: x-large;"> </span></div>
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<img alt="Carrot Cake (photo)" class="photo wp-post-image" src="http://www.simplyrecipes.com/wp-content/uploads/2009/02/carrot-cake-b.jpg" height="213" itemprop="image" style="text-align: left;" width="320" /></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>~THE DOMESTIC CURATOR~</b></span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif;">RONDA</b></div>
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<span style="font-family: inherit; font-size: xx-small;">carrot cake,pineapple,coconut,pecans,cream cheese,buttermilk sauce,yummy,decadent,special-occasion,</span></h2>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com18tag:blogger.com,1999:blog-5441899472119459419.post-42589778755001753322018-02-09T07:00:00.000-06:002018-02-09T04:04:24.510-06:00The Quintessential Gingerbread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>This gingerbread is the ULTIMATE cold morning breakfast here at the Porter household. It's rich, moist, delectable and downright sinful when you serve it right out of the oven. Add a cup of coffee or tea and it just doesn't get much better. I pulled this recipe out today knowing Jared would be coming over. This is one of Mr.P and Jared's favorite cold weather treats. So from my kitchen to yours, a blue-ribbon winner and my all time favorite Gingerbread recipe.</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">2 sticks unsalted butter, at room temp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup granulated sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 eggs, room temp</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3/4 cup molasses, I use Grandma's</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup buttermilk</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 cups flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 tsp. ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp. cinnamon</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp. cloves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 tsp. salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2tsp. baking soda MIXED with 3/4 cup boiling water.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>WHAT TO DO</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">Preheat oven to 350 degrees. Grease and flour a bundt pan, at least a 10 cup pan. I use my Kitchen Aid mixer with the paddle attachment to cream the butter and sugar. Beat at medium speed until pale, light and fluffy. Scrape down the sides a few times during this process. Beat in eggs, molasses and buttermilk. In a medium mixing bowl, mix together all dry ingredients except baking soda. Stir it around good making sure that all of the spices are evenly distributed. Using the same measuring cup that I measured the molasses in add 3/4 cup water. Pop it in the microwave for about 2 minutes, making sure it comes to a boil, then add baking soda. Make sure all of the wet ingredients have been stirred up from the bottom of your mixing bowl. Add flour mixture alternately with the baking soda water, beginning and ending with flour mixture. The mixture will be very loose. Pour into prepared pan and bake 40 to 45 min until toothpick comes out clean. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">I make a sauce that I brush on my gingerbread while it's hot. It changes from time to time. Mostly I use a little less than a 1/4 cup brown sugar, 1/4 cup orange juice, a 1/4 cream, unsalted butter or buttermilk. I use whatever I have in the fridge, if I have all 3 on hand I would choose the cream. Combine all 3 in a small saucepan. Bring it to a boil, turn your burner down and let it cook for a few minutes making sure the sugar is dissolved. When the cake comes out of the oven I brush the bottom using pastry brush. Let the cake rest 10 minute, invert onto a cake stand then I brush the rest of the cake with the sauce until it's all gone. This is one of those recipes I use over and over again. Sometimes I slice mine and freeze the slices separately. A big hit with the kids, and so convenient - they can take out however much they want and pop in the microwave for a warm breakfast or a snack. Try it sometime and let me know how it fared in your Kitchen and with your family. ENJOY!</span></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">~THE DOMESTIC CURATOR~</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">RONDA</span></b></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com38tag:blogger.com,1999:blog-5441899472119459419.post-88152290315769508452017-06-13T09:45:00.001-05:002017-06-13T10:15:31.647-05:00SUMMERY FRUIT TARTS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>A twist on regular fruit tarts – the crust is actually a cookie!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>INGREDIENTS:</b></span><br />
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<li><span style="font-family: "georgia" , "times new roman" , serif;">Refrigerated cookie dough</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">4 Egg Yolks, room temperature</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup Sugar</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/4 cup Cornstarch</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">pinch of Salt</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cups Milk, whole milk is best</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/2 tsp Vanilla Extract</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Desired Fruit</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Fresh Mint Leaves</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Confectioner's sugar, for dusting, optional</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>DIRECTIONS:</b></span><br />
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<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Place the egg yolks in a bowl and whisk until smooth. Place the sugar, cornstarch, and salt in a pot and set to medium heat. Slowly add, to avoid lumps, the milk while whisking. Cook until it begins to bubble and thicken, about 5 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Slowly pour 1/3 of the mixture into the egg yolks, whisking constantly to temper your eggs. Pour the egg yolk mixture back into the pot and whisk until the pastry cream comes to a boil and thickens about 2-4 minutes. Remove from the heat and add the vanilla.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Pour the pastry cream into a bowl and cover with plastic wrap, pressing it directly onto the surface. Refrigerate until chilled and firm, about 2 hours. If the cream is too thick or lumpy after refrigerating, microwave for 30 seconds – 1 minute, then place it in a blender and pulse a few times until smooth.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Roll the cookie dough out on a floured surface until it’s 1/8 inch thick. Cut out circles with an 11 cm round cookie cutter. Press them into the bottom and sides of a regular-sized muffin tin. Place the muffin tin in the freezer for 15 minutes for the dough to stiffen.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Bake at 350F for 10 minutes, until the edges are golden. Allow the tarts to fully cool in the pan, then gently remove them from the tin with the edge of a butter knife.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Fill the tart shells with the pastry cream and top with your desired fruit and sprigs of fresh mint.</span></li>
<li style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">If you like, dust some confectioner’s sugar on top to make them extra pretty. Enjoy! </span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com25tag:blogger.com,1999:blog-5441899472119459419.post-88748156363275488982017-05-01T11:23:00.000-05:002017-05-01T11:34:15.706-05:00Parisian Jazz Trio - Rue Mouffetard<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>Still my all time favorite soundscape from Paris. The conversations, sounds of children playing, shoppers buying fresh produce for their dinner, people walking past... and these guys!</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>A little jazz trio set up shop on the rue Mouffetard - a pedestrian street where the locals shop and eat and get together to visit over a glass of wine. <span style="text-align: left;">When you come across street musicians playing Parisian Jazz... in Paris - YOU STOP! How can you not? I mean they went to all of the trouble of rolling the piano down the street! </span></b></span></div>
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<b style="font-family: Times, "Times New Roman", serif;">Enjoy and hop on over and listen to more soundscapes from Paris. If you close your eyes, you just might feel as if you are really there! </b></div>
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<b style="font-family: Times, "Times New Roman", serif;">Dream a little dream.....</b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">The Domestic Curator</span></b></div>
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<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ronda</span></b></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com10tag:blogger.com,1999:blog-5441899472119459419.post-49093339829518470872017-04-26T07:00:00.000-05:002017-04-26T07:00:37.819-05:00HANDCRAFTED MACARON RECIPE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>When I think of macarons, I think Ladurée. The French luxury bakery best-known for baking and selling the double-decker macaron, fifteen thousand of which are sold every day! However, the Macaron cookie was born in Italy. It was first introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".</b></span><br />
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This is the quintessential macaron recipe and the technique was born out of much, trial and error. Isn't that the way we usually figure things out. <span style="text-align: left;">The ideal macaron should be a perfect circle, achieved with using a piping bag with a round tip, and have solid smooth bases. They should have a ruffled “skirt” along the edges where it has risen in the oven. They should comfortably slip off your baking mat, begging to be paired with a delicious filling and another shell. They should be very slightly chewy, yet crunchy and they certainly should not crumble easily.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>HANDCRAFTED MACARONS</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; text-align: justify;"><b>These macarons are like cloud cookie sandwiches and are delicious if done correctly. ENJOY!</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>INGREDIENTS:</b></span></div>
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<ul>
<li>3 large Egg Whites</li>
<li>1/4 cup Super-fine Granulated Sugar</li>
<li>1 2/3 cups Confectioner's Sugar</li>
<li>1 cup Finely Ground Almonds, extremely fine</li>
<li>Flavorings and Food Color or Gel, optional</li>
<li>Your choice of Filling - Buttercream, Ganache, or a Fruity Jam</li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><b>DIRECTIONS:</b></span><br />
<ol>
<li>Preheat oven to 285 degrees F (140 degrees C). Line a baking sheet with parchment paper.</li>
<li>Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar, gel color, flavor and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.</li>
<li>Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.</li>
<li>When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.</li>
<li>Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.</li>
<li>Pipe your choice of filling, buttercream, ganache, or a fruity jam, on a cookie and sandwich another cookie on top.</li>
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<b style="text-align: justify;">TIPS:</b><br />
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<li style="text-align: justify;">For consistency in size, draw circles on your parchment paper. Piping the macaron dough inside these circles will ensure uniform cookies.</li>
<li style="text-align: justify;">If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds.</li>
<li style="text-align: justify;">Add the gel food coloring into the egg white mixture while beating. This will ensure proper distribution of the color. This works better than folding it in, since the electric beater does a better job. </li>
<li style="text-align: justify;">Food coloring can change the consistency of your macaron, therefore creating an inferior cookie. Use the gel color, you can buy it where cake decorating supplies are sold.</li>
<li style="text-align: justify;">Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.</li>
<li style="text-align: justify;">Almond meal (finely ground almonds) will save you a lot of time, but you can also use regular almonds that you can grind yourself with a food processor. They do not have to be blanched.</li>
<li style="text-align: justify;">For maximum flavor, store macarons in the fridge a day before eating. To preserve them longer, place them in sealed containers, lined with parchment paper, and freeze. </li>
<li style="text-align: justify;">Optional - To add flavor and color to your macaroons, in step 2, add around ½ tsp flavor extract, then add the appropriate color gel, one drop at a time, until you reach the desired intensity. Flavor and color the buttercream in the same way.</li>
<li style="text-align: justify;">For chocolate macaroons, replace a quarter of the icing sugar with cocoa powder and use Nutella as the filling. For pistachio macaroons, replace half the ground almonds with ground pistachios (whizz in a blender or finely chop by hand), and use green food coloring to achieve a pastel green.</li>
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<span style="font-family: "times" , "times new roman" , serif; font-size: normal;"><b>FUN FACT:</b></span><br />
<span style="font-family: "times" , "times new roman" , serif; font-size: normal;">The sandwich-like French macaron is more of a meringue cookie, getting its light, airy texture from a combination of almond flour and egg whites that have been gently folded together. The Southern coconut macaroon, on the other hand, is a hearty lump of sweetness made of shredded coconut and condensed milk.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com33tag:blogger.com,1999:blog-5441899472119459419.post-47208226186842432142017-04-24T07:18:00.000-05:002017-04-24T07:18:16.606-05:00Last Minute Party Preparations<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>I always joke that the better the party I throw, the worse I look when my guests show up. I’ve gotten better at getting ready way in advance so I don’t look like a madwoman. However, I do have a little routine I go through before the party starts. Even though I make sure the house is clean the day before, right before the guests begin showing up, I will do a quick “walk through.” Basically, I pretend I am a guest in my own home. I try to think about what would make people more comfortable and then go around sprucing things up.</b></span><br />
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<b style="font-family: times, "times new roman", serif;">Here are my Top Ten Last Minute Party Preps:</b></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>1.</b> I start at the front door and do a quick once-over with fresh eyes. I clean up the entryway, tuck mail away. I check the bathroom to make sure it is guest-ready and there are fresh hand towels out and extra toilet paper.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>2.</b> I sit in different spots around the house, looking around to see if I missed any cobwebs or dust. You'd be surprised!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>3.</b> Make it smell good! I open windows for a few minutes to let in fresh air. In the spring and summer, I light Clean Linen candles; and in the fall and winter I fill a saucepan with cinnamon, cloves, orange peel, and a drop of vanilla extract... bring it to a boil and turn low to simmer. This goes a long way to set the mood. I even use fabric sprays if something is smelling unpleasant.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>4.</b> If we are having a garden party or cook-out, I light candles to hang from the trees and a few Citronella candles to keep the Texas mosquitoes at bay. Indoor party? Dim the chandelier and light candles of all kinds; tapers, votives and pillars. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>5.</b> Mr.P takes the trash out! We are going to need the space later. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>6.</b> I clear a spot for guests coats, purses, umbrellas... etc. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>7.</b> I place my camera out so that I don't forget to take a few snap shots. This just might be one of those memorable parties!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>8.</b> Put out a few tray of appetizers, nibbles and drinks. This will keep my guest satisfied until dinner is served. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>9.</b> I take one last look in the dining room to make sure my place settings are straight, silver is sparkling and the centerpiece still looks vibrant. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>10.</b> Music! I always put on music right before the party. I am a big fan of Napster. I have handpicked songs that make up different playlists. I think they are really good - we enjoy them. I make sure that whatever playlist I use will last until the last guest has made their farewells. I also pick music according to the type of party we are throwing. Sit down dinner vs a casual outdoor BBQ. </span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>AND... last but certainly NOT least, I sit down, put my feet up for 5 minutes and enjoy the beauty of my hard work. It gives me the extra boost I will need to be the best hostess I can possibly be. </b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>Get out of the kitchen and enjoy your guests!!</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com4tag:blogger.com,1999:blog-5441899472119459419.post-26939970046732314672017-04-10T09:58:00.003-05:002017-04-10T09:58:47.330-05:00SIX EASY AS PIE CRUMB CRUSTS with No-Bake Fillings<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;">Home Economics 101. Mrs. Rogers. Skyline High School. Dallas, Texas. 198....</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">Pie dough was the first thing I learned to make in the kitchen. As a child my mother always gave me bits of raw pie dough to eat.I loved being in the kitchen with her, both my sister and I did. Fast forward 12 years and as I sit in Home-Ec class, Mrs. Rogers is teaching her class how to make a basic pie dough. And that simple pie dough has taken me to such great places.... with wonderful memories.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">However, pie dough can be so much more than flour, butter/Crisco and water. Have you ever thought about how great a toasted coconut meringue would be for a key lime pie? Or Crushed salty pretzels as the base to a chocolate caramel confection? You can even use cereal, such as Cap N Crunch, as the base to a fun pie.</span><br />
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</span> <span style="font-family: "times" , "times new roman" , serif;">These 6 pie crumb crust recipes can be a dessert game-changer for the new baker because they are so fast and forgiving to prepare. So let's get started!</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Graham Cracker Crust</span></h2>
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<li><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 degrees.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Crush graham crackers. Place about 14 whole graham crackers inside a zip-top plastic bag; seal. Using a rolling pin or the bottom of a glass measuring cup, roll or tap the crackers to crush. I like to leave the crumbs a bit coarse to give the crust more texture and crunch. Crush enough graham crackers to make 2-3/4 cups crumbs.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Mix the crumbs in a large bowl with 1/2 cup melted butter and 1/4 cup sugar until the crumbs are well-coated.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Transfer the mixture to an ungreased 9-in. deep-dish pie plate.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Press crumbs onto the bottom and up the sides. Use the bottom of a glass or jar to gently pat the mixture into shape. The crust will be thick, which is part of what makes it so awesome!</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Graham cracker crust is the perfect base for a <b><i><a href="http://www.tasteofhome.com/recipes/easy-cream-pie">no-bake vanilla filling</a></i></b>. It's cool, luscious and simply delicious. </span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Saltine Cracker Crust</span></h2>
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<li><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 degrees. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Crush about 60 saltine crackers in a zip-top bag. Using a rolling pin or the bottom of a glass measuring cup, roll or tap the crackers to crush. I like to leave the crumbs a bit coarse to give the crust more texture and crunch. Crush enough to make 2-3/4 cups crumbs. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Mix crumbs with 1/2 cup melted butter and 1/4 cup sugar. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides. Bake 15-18 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Saltine crust is amazing with a no-bake, <b style="text-align: left;"><a href="http://www.tasteofhome.com/recipes/easy-pink-lemonade-pie"><i>tart-sweet strawberry lemonade filling</i></a></b><span style="text-align: left;">.</span></span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Sugar Cone Crust</span></h2>
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<li style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 degrees. </span></li>
<li style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Crush about 18 sugar cones in a zip-top bag to make 2-3/4 cups crumbs.</span></li>
<li style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Mix crumbs with 1/2 cup melted butter and 2 tablespoons sugar. Bake 12-15 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: "times" , "times new roman" , serif;">Sugar cone crust makes a pie that tastes like birthday cake when you add a colorful, <b><i><a href="http://www.tasteofhome.com/recipes/easy-confetti-pie" target="_blank">no-bake confetti filling</a></i></b>.</span></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Cap'n Crunch Crust</span></h2>
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<li style="text-align: justify;">Preheat oven to 350 degrees.</li>
<li style="text-align: justify;">Crush about 4 cups Cap'n Crunch cereal in a zip-top bag to make 2-3/4 cups crumbs. Mix crumbs with 1/2 cup melted butter. (No sugar is needed.) </li>
<li style="text-align: justify;">Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.</li>
<li style="text-align: justify;">Bake 10-12 minutes.</li>
<li style="text-align: justify;">Cap'n Crunch crust goes great with a <b style="font-family: Times, "Times New Roman", serif;"><i><a href="http://www.tasteofhome.com/recipes/easy-crunch-berry-pie" target="_blank">mixed berry no-bake filling</a></i></b><span style="font-family: "times" , "times new roman" , serif;">.</span></li>
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<span style="text-align: justify;"><span style="font-family: "georgia" , "times new roman" , serif;">Salty Pretzel Crust</span></span></h2>
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<li style="text-align: justify;">Preheat oven to 350 degrees. Mix 2-3/4 cups crushed pretzel sticks with 3/4 cup melted butter and 1/3 cup sugar. </li>
<li style="text-align: justify;">Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.</li>
<li style="text-align: justify;">Bake 12-15 minutes.</li>
<li style="text-align: justify;">Crispy, salty pretzel crust is just begging for <b style="font-family: Times, "Times New Roman", serif;"><i><a href="http://sallysbakingaddiction.com/2016/07/20/unbelievable-peanut-butter-pie/" target="_blank">a creamy no-bake peanut butter filling and a layer of chocolate ganache.</a></i></b></li>
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<span style="font-family: "georgia" , "times new roman" , serif;">Teddy Grahams Crust</span></h2>
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<a href="https://3.bp.blogspot.com/-oJSBt2v_fpg/WOsSBvX1UxI/AAAAAAABVDE/A2_HycIlWcMvgFE49HDZN3zwdWPT04LZwCLcB/s1600/TeddyGraham.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-oJSBt2v_fpg/WOsSBvX1UxI/AAAAAAABVDE/A2_HycIlWcMvgFE49HDZN3zwdWPT04LZwCLcB/s640/TeddyGraham.jpg" width="635" /></a></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 degrees. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Crush enough Teddy Grahams to equal 2-3/4 cups crumbs. (Use most of a 10-oz. box; you'll have a handful left to snack on.) Mix with 1/2 cup melted butter and 2 tablespoons sugar. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Transfer to an ungreased 9-in. deep-dish pie plate. Press on the bottom and up the sides.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Bake 12-15 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Chocolate Teddy Graham crust is extra special with a <b><i><a href="http://www.tasteofhome.com/recipes/-easy-mocha-cream-pie" target="_blank">cool no-bake mocha filling</a></i>.</b></span></li>
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<span style="font-family: "times" , "times new roman" , serif;">I hope you found a delectable pie here you would like to try. There is nothing quite as grand as making your own homemade dessert. You and your family will truly love your efforts. Shhh, don't tell them how easy it was to make! </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com2tag:blogger.com,1999:blog-5441899472119459419.post-82134087474891097712017-03-24T07:00:00.000-05:002017-03-24T07:00:29.166-05:00VERONA, ITALY… BEYOND ROMEO AND JULIET<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-7K4f6HNHKqE/WNTYeIXtKdI/AAAAAAABUm8/oYarMWEibOIaR5zOHbu39YHJWG_vXkvogCLcB/s1600/Verona-view.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://4.bp.blogspot.com/-7K4f6HNHKqE/WNTYeIXtKdI/AAAAAAABUm8/oYarMWEibOIaR5zOHbu39YHJWG_vXkvogCLcB/s640/Verona-view.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Although it’s most famous as the setting for Shakespeare’s Romeo and Juliet, Verona has much more to offer than its connections to the star-crossed lovers! In fact, there’s little evidence that anything like the Romeo and Juliet story actually took place here… but it is indisputable that you won’t be short of sights in this beautiful city, even if you ignore Juliet’s “balcony” and “tomb.” In fact, the city’s rich culture and history has landed it on the UNESCO World Heritage list.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Still not convinced? Here are 7 of the best sights in Verona.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Piazza delle Erbe</b></span></h2>
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<a href="https://1.bp.blogspot.com/-_4YdpMo_D6U/WNTY3RYmR9I/AAAAAAABUnA/MZauMYsKLVorNC_Qktz4X845YQHcUem9ACLcB/s1600/PiazzadelleErbe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://1.bp.blogspot.com/-_4YdpMo_D6U/WNTY3RYmR9I/AAAAAAABUnA/MZauMYsKLVorNC_Qktz4X845YQHcUem9ACLcB/s640/PiazzadelleErbe.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">By day, Piazza delle Erbe is home to a market; in the evening, it fills with locals and tourists sipping Campari and enjoying aperitivi at the outdoor cafes. But no matter when you’re passing through the square, look around you! With its Renaissance-era palaces and lovely central fountain, this might just be the prettiest piazza in all of Italy.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Arena of Verona</b></span></h2>
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<a href="https://1.bp.blogspot.com/-e2d6tBin48s/WNTZFD6KgbI/AAAAAAABUnE/llR85E8Nru0NClSPTqbYYkWOHOeuAyZAQCLcB/s1600/Veronaarena.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://1.bp.blogspot.com/-e2d6tBin48s/WNTZFD6KgbI/AAAAAAABUnE/llR85E8Nru0NClSPTqbYYkWOHOeuAyZAQCLcB/s640/Veronaarena.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Built in the 1st century A.D., this amphitheater was Verona’s answer to Rome’s Colosseum. It actually predates the Colosseum by almost 50 years!. Still remarkably well preserved, today it is home to Verona’s summer opera festival.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Basilica di San Zeno Maggiore</b></span></h2>
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<a href="https://2.bp.blogspot.com/-pid5BXwxOnk/WNTZPsIEnVI/AAAAAAABUnI/c35yrSw-xiIyd-AFIWjZrlO5F5Zl9yBowCLcB/s1600/VeronaBASILICA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://2.bp.blogspot.com/-pid5BXwxOnk/WNTZPsIEnVI/AAAAAAABUnI/c35yrSw-xiIyd-AFIWjZrlO5F5Zl9yBowCLcB/s640/VeronaBASILICA.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">This beautiful church dates back to the 4th century, although most of the current building was constructed between the 10th and 12th centuries. Other churches in Verona drew much of their inspiration from its early Romanesque style. Don’t miss the bronze door, with 48 elaborately-carved panels of scenes from the Bible, dating back to the 11th century.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Castelvecchio</b></span></h2>
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<a href="https://4.bp.blogspot.com/-dz-D6iXZPG4/WNTZatuLSEI/AAAAAAABUnM/bNBZnmavfn4cVh89nzHeoZlueT-bV8bPgCLcB/s1600/VERONACastle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://4.bp.blogspot.com/-dz-D6iXZPG4/WNTZatuLSEI/AAAAAAABUnM/bNBZnmavfn4cVh89nzHeoZlueT-bV8bPgCLcB/s640/VERONACastle.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">With seven towers, a castle keep, and four separate buildings, Verona’s 14th-century fortress, Castelvecchio, is the city’s most imposing building. Today, it’s also home to a museum of art, sculpture, coins, and other artifacts, with a collection of paintings that includes pieces by northern Italian masters Mantegna, Bellini and Pisanello.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Porta Borsari</b></span></h2>
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<span style="font-family: "times" , "times new roman" , serif;">This ancient Roman gate, which once marked the southern entrance into Verona, is a great—and beautiful—example of the way in which ancient ruins are layered into the modern city of Verona.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Duomo of Verona</b></span></h2>
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<a href="https://3.bp.blogspot.com/-JcILoE7WMuU/WNTZ92vwpzI/AAAAAAABUnU/-9R7K2OZLeAAO--uSpXoaEcX9IJzJXGKACLcB/s1600/VERONADuomochurch.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://3.bp.blogspot.com/-JcILoE7WMuU/WNTZ92vwpzI/AAAAAAABUnU/-9R7K2OZLeAAO--uSpXoaEcX9IJzJXGKACLcB/s640/VERONADuomochurch.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Verona’s main cathedral, or Duomo, is stunning. But don’t just see it from the outside: The interior of this 12th-century church is incredibly elaborate and filled with artistic gems, including a painting by the Italian master Titian.</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Arche Scaligeri</b></span></h2>
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<a href="https://3.bp.blogspot.com/-XyTg9K_VVcE/WNTaKq4nztI/AAAAAAABUnY/8gnJgJWYQ8cumjopklv6WsRlkhBuxB_EwCLcB/s1600/VERONAArche_Scaligere.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://3.bp.blogspot.com/-XyTg9K_VVcE/WNTaKq4nztI/AAAAAAABUnY/8gnJgJWYQ8cumjopklv6WsRlkhBuxB_EwCLcB/s640/VERONAArche_Scaligere.jpg" width="640" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">Tombs don’t get much more elaborate than these! Just around the corner from Piazza delle Erbe, these five Gothic funerary monuments, considered some of the best examples of Gothic art in Itay, are hard to miss. They belong to members of the Scaligeri, who ruled Verona in the 13th and 14th centuries. Make sure you duck into the tiny, lovely church of Santa Maria Antica behind them.</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">~</span></div>
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<span style="font-family: "times" , "times new roman" , serif;">For an easy way to visit the city, try the Verona City Hop-on Hop-off Tour Bus. Same concept as the buses in most European cities. You can see the sights and hop off when you want to take a closer look. The Verona City Hop-on Hop-off Tour Bus makes 16 stops at the cities main attractions. Such a great way to get around and not miss a single thing! When this article was written the ticket prices for a 24 hour pass was $21.98. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">If you still feel the need, swing by and see Juliet's house and her ever so famous balcony!</span><br />
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<a href="https://2.bp.blogspot.com/-jbO-_zW_gv8/WNTd0BTAMqI/AAAAAAABUno/npc48ojwaakYwiYUrBGyIsPag_SyCPbMQCLcB/s1600/Juliets-House-Casa-Di-Giulietta-182575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://2.bp.blogspot.com/-jbO-_zW_gv8/WNTd0BTAMqI/AAAAAAABUno/npc48ojwaakYwiYUrBGyIsPag_SyCPbMQCLcB/s640/Juliets-House-Casa-Di-Giulietta-182575.jpg" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com7tag:blogger.com,1999:blog-5441899472119459419.post-74598534951274348362017-03-23T07:00:00.000-05:002017-03-23T07:00:36.037-05:00SALTED CARAMEL LAYER CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-vGGQJYyjkjE/WNL8n1RSGHI/AAAAAAABUi0/L2FRfFENHNYeZFlkXuLWFMSIF0y6BylmQCEw/s1600/caramel%2Bsauce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img border="0" height="436" src="https://3.bp.blogspot.com/-vGGQJYyjkjE/WNL8n1RSGHI/AAAAAAABUi0/L2FRfFENHNYeZFlkXuLWFMSIF0y6BylmQCEw/s640/caramel%2Bsauce.jpg" width="650" /></span></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">I don't know how it happened, but, slowly overtime, when our family celebrates a birthday I end up cooking for and entertaining our family. No complaints mind you.... in fact, my favorite part of our little celebrations of life is baking the birthday cake.</span><br />
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</span> <span style="font-family: "times" , "times new roman" , serif;">I always ask the birthday boy or girl which cake in my repertoire they prefer. I have a list of a few favorites. This wondrous cake is on that list.</span><br />
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</span> <span style="font-family: "times" , "times new roman" , serif;">Layers of brown sugar cake filled and topped with caramel frosting.... and drizzled with fresh caramel and fleur de sel make this Salted Caramel Layer Cake a decadent, delicious and almost sinful dessert everyone will love! I promise.</span><br />
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>SALTED CARAMEL LAYER CAKE</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>INGREDIENTS:</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>CARAMEL CAKE</b></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">½ cup unsalted butter, room temperature </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 cup sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">¾ cup firmly packed dark brown sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">3 large eggs</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp vanilla</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 cups flour, sifted</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 cup buttermilk</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 tsp baking soda</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 Tbsp white vinegar</span></li>
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<span style="font-family: "times" , "times new roman" , serif;"><b>SALTED CARAMEL SAUCE</b></span></div>
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<li><span style="font-family: "times" , "times new roman" , serif;">2 cups sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">12 Tbsp (3/4 cup) unsalted butter, cubed & room temperature</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 cup heavy cream, room temperature</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">1 Tbsp fleur de sel, sea salt, crushed it down into smaller flakes</span></li>
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<span style="font-family: "times" , "times new roman" , serif;"><b>CARAMEL FROSTING</b></span></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">½ cup firmly packed dark brown sugar</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">5 oz (approx 10 Tbsp) unsalted butter, room temperature, divided</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">⅓ cup heavy cream</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">8 oz cream cheese, softened</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">¼ tsp salt</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">2 cups powdered sugar, sifted</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><b>DIRECTIONS:</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>CARAMEL CAKE</b></span></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">Prepare 3 8in cake pans by buttering, lining with parchment paper and flouring.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Preheat oven to 350 F degrees.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">In the bowl of your stand mixer, cream together the butter and sugars for about 3 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add the eggs, one at a time and mix until incorporated. Scrape the sides of the bowl often. Mix in the vanilla.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add the flour and buttermilk alternating until just combined.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">In a measuring glass, mix together the baking soda and vinegar then add to the batter. Mix just until incorporated. Do not overmix!</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Separate batter evenly into the three prepared cake pans. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Bake about 20 minutes or until the top and edges are golden brown and a toothpick comes out clean. Cool in pans for 5 minutes before removing to a wire rack to cool completely.</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><b>SALTED CARAMEL SAUCE</b></span></div>
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<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">In a very large, heavy saucepan or pot over medium-high heat, pour the sugar in an even layer over the bottom of the pan. Whisk until melted. The sugar will clump up but will eventually completely melt. This will take about 4-5 minutes.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Once the sugar has melted, stop whisking and cook until the sugar has turned into an amber color and has a nutty aroma. Remove from the heat.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add all the butter and whisk until combined. This mixture will bubble up, but keep whisking until all the butter has melted.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Slowly pour the heavy cream into the mixture and whisk until incorporated.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Stir in the fleur de sel.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Cool for about 10-15 minutes before using.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Store leftovers in a jar with a lid and reheat before using again. Refrigerate up to 2 weeks.</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><b>CARAMEL FROSTING</b></span></div>
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</div>
<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">In a medium, heavy pot, whisk together the brown sugar and 2oz of butter over medium heat until melted. Bring to a boil for no more than 10 seconds. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Remove from heat immediately and pour in the heavy cream and whisk until smooth. Cool to room temperature. </span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">In the bowl of your stand mixer, cream together the remaining 3oz of butter and cream cheese until smooth. Scrape the sides of the bowl several times during this process.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Mix in the salt.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Turn the mixer to low and pour in a slow, steady stream the brown sugar mixture. Scrape the sides of the bowl and mix on medium speed until completely smooth and incorporated.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add the sifted powdered sugar and mix on medium speed until smooth.The frosting will feel very soft - so refrigerate it for 10-15 minutes before frosting the cake.</span></li>
</ul>
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<span style="font-family: "times" , "times new roman" , serif;"><b>ASSEMBLY</b></span></div>
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</div>
<ul>
<li><span style="font-family: "times" , "times new roman" , serif;">Once the cakes cooled, use a large skewer to poke holes across the top of the cake. Spoon a layer of caramel sauce over the top of the cake and use an offset spatula to spread it evenly.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Allow the caramel sauce to soak into the cake.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Repeat this process with a second layer of sauce.Once all the caramel has soaked into the cake, place one layer of the cake onto your serving platter.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Spread a thin layer of frosting over the top of the layer - no more than ½ a cup of frosting.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Place the second layer on top and spread another thin layer of frosting.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Drizzle the top of the cake with caramel sauce. Using a spatula, in a back and forth pattern, spread the frosting and sauce together until just incorporated and it looks like the caramel is oozing thru the top of the cake.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Using a disposable piping bag and a very small tip, fill the bag with caramel sauce. Pipe a layer of sauce around the top edge of the cake, stopping every inch or so to squeeze a little more so it drizzles down the side. Sprinkle with fleur de sel.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Refrigerate until ready to eat - but remove 15 minutes before serving.</span></li>
</ul>
<div>
<div style="text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><span style="text-align: justify;">Did you know that c</span>ake brings people together.... </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>and when it does it's a beautiful thing!</b></span><br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator </b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com6tag:blogger.com,1999:blog-5441899472119459419.post-69772340972588992682017-03-01T10:38:00.000-06:002017-03-01T15:00:58.395-06:00Bridge of Sighs ~ Venice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-fYoHD9lGO6M/WLZXQAc5vsI/AAAAAAABUEs/U-n1xTpP4K0vcStRTwS3m73jOaeZKzDrQCLcB/s1600/sighs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-fYoHD9lGO6M/WLZXQAc5vsI/AAAAAAABUEs/U-n1xTpP4K0vcStRTwS3m73jOaeZKzDrQCLcB/s1600/sighs.jpg" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;"><b>If you happen to be in Venice... don’t stare across at the Bridge of Sighs – Go INSIDE the bridge and stare out!</b></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;">In case you didn’t know, the bridge is so named because prisoners inside the Doge's Palace would walk through the interior of the bridge on the way to their execution in St Mark’s Square. The bridge and the tiny lattice gaps gave prisoners their very last view out over Venice before they died. And that last view is thought to have induced a final sigh at Venice’s beauty, hence the name: Bridge of Sights.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com3tag:blogger.com,1999:blog-5441899472119459419.post-77692961571409831632017-01-26T06:24:00.000-06:002017-01-26T06:25:27.013-06:00A Well Traveled & Weary Trunk<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-9Zbcx4wQKmg/WInond0hQVI/AAAAAAABUDk/U3fLxfa34e0CJ6-KGoUHJWMekDg1LfONQCLcB/s1600/trunk.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://3.bp.blogspot.com/-9Zbcx4wQKmg/WInond0hQVI/AAAAAAABUDk/U3fLxfa34e0CJ6-KGoUHJWMekDg1LfONQCLcB/s640/trunk.jpg" width="650" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Yesterday, E bought this vintage wicker steamer trunk for her and Bradley's new home. It comes with such a cool history. It hails from 19th century France. It has traveled all over the world, from Ireland to China and everywhere in between - even Italy.</b></span><br />
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<b style="font-family: georgia, "times new roman", serif;">It was used in Cuba during the Spanish American war and finally found it's way to Spain, where an American couple bought it and brought it home. They are older now and down-sizing their belongings, that's about the time E showed up and became it's new owner. </b></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>She hasn't decided where she is going to use this well traveled and weary trunk, but most likely as a coffee table or at the foot of their bed. It will give her extra storage space and she finds it surreal to be the one carrying this trunk back to Europe..... at least for awhile.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Get out there and hit the estate, tag and garage sales.... you never know what you will find. A treasure of your very own.</b></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b><br /></b></span>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com9tag:blogger.com,1999:blog-5441899472119459419.post-34986240236989967632016-12-01T14:32:00.000-06:002016-12-01T14:32:35.467-06:00Baskets Overflowing With Good Cheer!<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: "times" , "times new roman" , serif;"><br />
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<b><span style="font-family: "times" , "times new roman" , serif;">Often the best way to package good cheer is in a basket.... to tote to a neighbor's house, to hand off to a favorite teacher, to present to your hostess at that yearly, jolly, Christmas party, or simply a fun way to give a cherished friend or family member that perfect gift.</span></b><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br />
</span> <span style="font-family: "times" , "times new roman" , serif;">Gift baskets are one of those universal gift ideas that everyone loves unwrapping and seeing the treats inside. They don’t have to be expensive to make, and you can have a lot of fun with the contents and themes. Tea Time, Coffee Lovers, Baker's Delight, Chocolate Bliss, Gardner's Bounty, Nature Lovers.... the ideas are limitless. </span><br />
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</span> <span style="font-family: "times" , "times new roman" , serif;">Below are a few of my favorite baskets. If you don't find something here that suites your needs, Google it! I'm a great Googler guys. You can find all kinds of ideas on the Internet, especially on Pinterest. Happy Hunting!! </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Baker's Delight</b></span></div>
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K<span style="font-family: Georgia, Times New Roman, serif;"><b>ooky For Cocktails</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Creative Crafter</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Cupcake Craver</b></span></div>
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<b style="font-family: Georgia, "Times New Roman", serif;">Entertaining Enthusiast</b></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Foodie Frenzies</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Going Gamers</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Griller's Delight</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Home Run For Baseball Lovers</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Hunky Handyman</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Rings On Her Fingers, Bells on Her Toes</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Teetotalers</b></span></div>
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<b style="font-family: georgia, "times new roman", serif; font-size: x-large;">Merry Christmas everybody and Happy Holidays!</b></div>
<div style="text-align: center;">
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>The Domestic Curator</b></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><b>Ronda</b></span></span></div>
<span style="font-family: "times" , "times new roman" , serif;"> </span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com11tag:blogger.com,1999:blog-5441899472119459419.post-12120581774557111212016-11-29T12:53:00.001-06:002016-11-29T12:53:55.135-06:00Current Obsession: Monogrammed Cloth Napkins<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">I love shopping estate sales, thrift shops and tag sales -- I get a thrill out of saving money. A few years back, on a cold fall morning, as I was digging my way through a lovely old home here in Dallas, I came across a treasure trove of cloth napkins with our initials monogrammed on them. I could not believe my luck and I bought all of them before anyone else saw the wonderful prize I had found.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">If you haven't been so lucky as to find a box filled with napkins meant just for you (and you love the look of monogrammed napkins on your table) look no further than Etsy. Etsy is a wonder. Really. You can buy almost anything on their online site, and from many different vendors. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I came across a few napkins that I love, ranging from traditional to casual cute! Find your favorite and order a few for Christmas Dinner, or as a hostess gift during this holiday season. You can find them <a href="https://www.etsy.com/market/embroidered_napkins"><i><b>here</b></i></a>. <i>Happy Hunting!</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com6tag:blogger.com,1999:blog-5441899472119459419.post-43517334229983822582016-11-24T10:50:00.000-06:002016-11-24T10:50:04.889-06:00Happy Thanksgiving 2016<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;"><b>This morning, as I find myself in the kitchen cooking and preparing for our family to join us later in the day (and Mr.P is drinking his coffee while THE parade plays in the background) I turn my mind to the things that I'm most thankful for this year. </b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Lets face it, life is never smooth sailing for anyone. Sad, but true. However if we focus on the negatives in our lives instead of the positives we are not going to have very happy lives. I have a dear friend that says, 'Just about the time you find yourse<span class="text_exposed_show" style="display: inline;">lf 'happy' - 'happy' up and moves!' Isn't this the stinking truth?!</span></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><span class="text_exposed_show" style="display: inline;"><br /></span></b></span></div>
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<b style="font-family: Times, "Times New Roman", serif;"><span class="text_exposed_show" style="display: inline;">Sometimes we need to make our own 'happy'. Negatives can become positives - it's all in how you look at life. My back hurts from cleaning the house, but hey, I'm thankful I have a home. Mr.P can sometimes really work my last nerve, but I'm thankful I have a husband that loves me. </span></b></div>
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<b style="font-family: Times, "Times New Roman", serif;"><span class="text_exposed_show" style="display: inline;">For me, today is a day for family, togetherness, and expressing gratitude for the abundant blessings in my life. We've had a wonderful year jam packed full of blessings, with much to be thankful for. Our daughter married, bringing us a new son to love, a delightful baby boy was born, secure jobs, a warm and cozy home, two very determined and assured children with loving supportive spouses, adventurous travel, loving family, incredible friends, an easy-going cat and a blessedly quiet and peaceful empty nest for two! </span></b></div>
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<b style="font-family: Times, "Times New Roman", serif;"><span class="text_exposed_show" style="display: inline;">So dear friends, I pray you all have a Happy Thanksgiving - one of the best ever. I pray your beautiful day is filled with love and laughter, family and friends.... a positive attitude and maybe even a little football! Tight hugs to you all from Texas!</span></b></div>
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<b><span class="text_exposed_show" style="display: inline;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">The Domestic Curator</span></span></b></div>
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<b><span class="text_exposed_show" style="display: inline;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ronda</span></span></b></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com6tag:blogger.com,1999:blog-5441899472119459419.post-34322993352651277392016-11-23T08:19:00.000-06:002016-11-23T08:19:51.329-06:00Spicy Cranberry Cilantro Holiday Salsa <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>Looking for a last minute party starter?? Well look no further. This spicy cranberry salsa recipe is a mouthwatering addition to your holiday spread. It takes only a few minutes to prepare and is the perfect combination of spicy and sweet.</b></span><br />
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<b style="font-family: times, "times new roman", serif;"><br />
</b> <b style="font-family: times, "times new roman", serif;"><span style="font-family: "times" , "times new roman" , serif;">When offered at holiday parties, this cream-cheesy salsa of fresh cranberries, cilantro and </span><span style="font-family: "times" , "times new roman" , serif;">jalapeño</span><span style="font-family: "times" , "times new roman" , serif;"> kick, everyone hovers around the serving dish until it's empty. Hope your friends and family enjoy as much as ours. </span></b><br />
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<b style="font-family: times, "times new roman", serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Spicy Cranberry Cilantro Holiday Salsa</span><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br />
<span style="font-family: "times" , "times new roman" , serif; font-weight: bold;">Makes 12 Servings</span></span></b></div>
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<b>INGREDIENTS</b></div>
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<ul>
<li>1 (12-ounce) bag cranberries, fresh</li>
<li>3/4 cup white sugar</li>
<li>3/4 cup cilantro, chopped</li>
<li>1/3 cup red onion, minced</li>
<li>1 Jalapeno Pepper, seeded and minced</li>
<li>1 Lime, juiced</li>
<li>1 pinch Kosher Salt</li>
<li>1 block Cream Cheese, room temperature</li>
</ul>
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<b>INSTRUCTIONS</b><br />
<ul>
<li>Place cranberries in the bowl of a food processor and pulse until finely chopped, but not mush. Add sugar and stir to combine. Add cilantro, red onion, jalapeño, salt and the juice of one lime.</li>
<li>Place in glass dish, cover and refrigerate at least 4 hours or overnight.</li>
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<b>TO SERVE</b><br />
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<ul>
<li>Place cream cheese on a plate, drain the cranberry salsa and mound on top of the cream cheese.</li>
<li>Serve with good crackers or dense bread.</li>
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<b style="font-family: times, "times new roman", serif;">Tip: </b><span style="font-family: "times" , "times new roman" , serif;">Be sure to let the salsa chill for at least 4 hours, overnight is even better. If you try and eat it right away, your mouth will pucker. Those cranberries need to hang out in the sugar mixture to mellow their tartness. But once they do, you won’t be able to stop eating.<br />
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Happy Holidays Y'all!</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>~
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com1tag:blogger.com,1999:blog-5441899472119459419.post-15460178125887899302016-11-21T08:44:00.000-06:002016-11-21T08:44:00.771-06:00Our Favorite Cinnamon-y & Sugar-y Treats Round-Up<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "times" , "times new roman" , serif;"><b>I've still got the cinnamon-sugar coated sopapillas on my mind after dinner last night. Are you in the baking mood? Do you love the cinnamon-sugar combo as much as me? Here is a list of some of our favorite cinnamon-y and sugar-y treats that would be perfect to bake for the holidays or any day! Follow the links and enjoy.</b></span><br />
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<li><span style="box-sizing: inherit; font-family: "times" , "times new roman" , serif; font-weight: 600;"><a href="http://www.thekitchn.com/thekitchn/holidays-christmas/recipe-super-soft-snickerdoodle-cookies-115237">Super Soft Snickerdoodle Cookies</a> from the Kitchn</span><span style="font-family: "times" , "times new roman" , serif;"> - These cookies were the first cookies I learned to bake and they always hit the spot.</span></li>
<li><span style="box-sizing: inherit; font-family: "times" , "times new roman" , serif; font-weight: 600;"><a href="http://www.marthastewart.com/recipe/rugelach-pinwheels">Rugelach Pinwheels</a> from Martha Stewart</span><span style="font-family: "times" , "times new roman" , serif;"> - I'm intrigued by the cream cheese in the dough! Making these rugelach pinwheels delightfully delicate.</span></li>
<li><span style="box-sizing: inherit; font-family: "times" , "times new roman" , serif; font-weight: 600;"><a href="http://www.epicurious.com/recipes/food/views/Cinnamon-Palmiers-240936">Cinnamon Palmiers</a> from Epicurious</span><span style="font-family: "times" , "times new roman" , serif;"> - Psst... if you use store-bought puff pastry, not a soul will know. Oh so good!</span></li>
<li><span style="box-sizing: inherit; font-family: "times" , "times new roman" , serif; font-weight: 600;"><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/cinnamon-sugar-popcorn-00000000008516/index.html">Cinnamon-Sugar Popcorn</a> from Real Simple</span><span style="font-family: "times" , "times new roman" , serif;"> - Super movie night treat. Add a cup of hot chocolate and you've got a holiday tradition in the making.</span></li>
<li><b style="font-family: times, "times new roman", serif;"><a href="http://www.finecooking.com/recipes/doughnut_muffins.aspx">Doughnut Muffins</a> from Fine Cooking</b><span style="font-family: "times" , "times new roman" , serif;"> - These taste exactly like cake donuts, except without the deep frying. Seriously!</span></li>
<li><b style="font-family: times, "times new roman", serif;"><a href="http://www.kingarthurflour.com/recipes/triple-cinnamon-scones-recipe">Triple Cinnamon Scones</a> from King Arthur Flour</b><span style="font-family: "times" , "times new roman" , serif;"> - Perfect for brunch on the back porch.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;"><b><span style="color: #999999;"><a href="http://allrecipes.com/recipe/7505/sock-it-to-me-cake-iii/">Sock It To Me Cake</a> </span>from All Recipes - </b></span>A butter cake mix helps make this cake with cinnamon, brown sugar, and pecans fairly quick and easy to achieve. Moist goodness. </li>
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<span style="font-family: "times" , "times new roman" , serif;"><b>Do you have a favorite cinnamon-sugar treat?</b></span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com1tag:blogger.com,1999:blog-5441899472119459419.post-76944690286072016242016-10-29T04:30:00.001-05:002016-10-29T04:30:48.817-05:00Extending Your Dining Table for the Holidays<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;"><b>When the holidays come around and the decision is made as to who will be hosting the big dinner, panic may set in when you discover you will be the hostess and you realize there is not enough room at your existing dining table to sit 10 – 12 family and friends. Do you have a buffet style dinner or do you try to be a little creative with your seating plan in order to accommodate the traditional family style meal? Here are some tips on how to tackle your seating dilemma that can be used for any large holiday gathering.</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Using your existing dining table which could accommodate six people, simply add another table to the end of the original table from an adjacent room or one you have rented. If the smaller table is ½” taller in size, how can this extension work without making the modification obvious? Using two different off-white tablecloths, cover both ends of the table. Taking a large tablecloth, with a warm color, place it over the top and in the center of the two off-white coverings. This will tie in both of the tablecloths, making the dining table one and not two noticeable pieces. Even though the middle tablecloth did not reach from one end to the other, the purpose is to merge the two different patterned tone-on-tone tablecloths as one. No one will know that the off-white tablecloths are different from one end of the table to the other.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Using three different color placemats is the next step to making this tabletop creation work. Alternate your placemats around the table. Add a final bit of color with two different shades of napkins.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Creating without spending extra money on new linens or dishware can work and work well. With pattern and fall color dispersed nicely throughout the holiday table setting. The use of a simple but proportionately scaled Amaryllis plant adds the final touch as the table’s centerpiece blooming just in time.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">No matter what holiday it is, this table setting and extending tips can apply.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>QUICK TIPS FOR EXTENDING A HOLIDAY DINING TABLE</b></span></div>
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<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Join two dining tables together to add length</span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Use two colors on your tablecloths for joining as one</span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Use a third tablecloth of color to the center to hide end seams</span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Alternate style and color placemats evenly at settings</span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Use one style dish pattern to tie in the look</span></li>
<li style="border: 0px; font-style: inherit; font-weight: inherit; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Times, Times New Roman, serif;">Use one simple centerpiece to finish off</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>The Domestic Curator</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com9tag:blogger.com,1999:blog-5441899472119459419.post-51241097571594963712016-10-19T03:30:00.000-05:002016-10-19T03:36:36.764-05:0030 Fun & Festive Halloween Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Halloween is such an awesome holiday! Dressing up in costumes and pigging out on sweets – that should be on the agenda every day. ; ) Though I’d never turn down chocolate and Halloween candy, my most favorite dessert is a cupcake. For this reason I rounded up 30 of the most original, silliest, spookiest and cutest Halloween cupcakes the Internet had to offer. From mummies to ghosts, bats to witches, and even a few with fake blood (!), here are the 30 best Halloween cupcake recipes, and their links, that are sure to be a huge hit at your Halloween party! ENJOY!</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">1. Oreo Bat Cupcakes by <a href="http://www.todaysparent.com/recipe/snacks/haunted-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Today’s Parent</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">2. Red Devil Cupcakes by<a href="http://www.ambrosiabaking.com/2012/10/devilish-devils-food-cupcakes.html" style="color: #ed2980; text-decoration: none;" target="_blank"> Ambrosia Baking</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">3. Monster Marshmallow Cupcakes by <a href="http://www.smartschoolhouse.com/easy-recipe/monster-marshmallow-cupcakes#_a5y_p=4240431" style="color: #ed2980; text-decoration: none;" target="_blank">Smart School House</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">4. Frankenstein Cupcakes by<a href="http://www.yourcupofcake.com/2013/10/frankenstein-cupcakes.html" style="color: #ed2980; text-decoration: none;" target="_blank"> Your Cup of Cake</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">5. Ghost Cupcakes by <a href="http://www.recipe.com/ghost-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Recipes.com</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">6. Spider Cupcakes by <a href="http://damndelicious.net/2013/10/22/halloween-spider-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Damn Delicious</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">7. Candy Corn Cupcakes by <a href="http://www.thecurvycarrot.com/2010/09/20/candy-corn-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">The Curvy Carrot</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">8.Spiderweb Cupcakes by <a href="http://www.countryliving.com/food-drinks/recipes/a3015/itsy-bitsy-spiderwebs-cupcakes-recipe/" style="color: #ed2980; text-decoration: none;" target="_blank">Country Living</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">9. Witch’s Cauldron Cupcakes by<a href="http://lifemadesimplebakes.com/2014/10/witchs-cauldron-chocolate-cupcakes/?crlt.pid=camp.K9zmCXpmCUw2" style="color: #ed2980; text-decoration: none;" target="_blank"> Life Made Simple</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">10. Black Cat Cupcakes by <a href="http://www.recipe.com/black-cat-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Recipe.com</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">11. Pumpkin Patch Cupcakes by <a href="http://www.bhg.com/recipe/cupcakes/pumpkin-patch-cupcakes/?socsrc=bhgpin100812pumpkinpatchcupcakes" style="color: #ed2980; text-decoration: none;" target="_blank">BHG</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">12. Monster Claw Cupcakes by <a href="http://bakingdom.com/2013/10/monster-claw-cupcakes.html" style="color: #ed2980; text-decoration: none;" target="_blank">Bakingdom</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">13. Skeleton Cupcakes by <a href="http://www.myrecipes.com/recipe/skeleton-cupcakes" style="color: #ed2980; text-decoration: none;" target="_blank">My Recipes</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">14. All-Natural Zombie Brain Cupcakes by <a href="http://brendid.com/all-natural-zombie-brain-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Bren Did</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">15. Broken Glass Cupcakes by <a href="http://www.storyofakitchen.com/dessert-recipes/bloody-broken-glass-cupcakes-recipe/" style="color: #ed2980; text-decoration: none;" target="_blank">Story of a Kitchen</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">16. Knife Cupcakes by <a href="http://homemakinghacks.com/2014/10/cox-contour-app.html" style="color: #ed2980; text-decoration: none;" target="_blank">Homemaking Hacks</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">17. Mummy Cupcakes by <a href="http://sugarandcharm.com/2012/10/chocolate-and-vanilla-mummy-cupcakes.html/" style="color: #ed2980; text-decoration: none;" target="_blank">Sugar and Charm</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">18. Jack Skellington Cupcakes by <a href="http://family.disney.com/recipes/jack-skellington-cupcakes" style="color: #ed2980; text-decoration: none;" target="_blank">Disney Family</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">19. Pumpkin Cupcakes by <a href="http://www.midwestliving.com/food/holiday/easy-halloween-sweets-snacks/page/7/0" style="color: #ed2980; text-decoration: none;" target="_blank">Midwest Living</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">20. Pumpkin Cupcakes with Witch Hat Toppers by <a href="http://whisk-kid.com/2010/10/show-pumpkin-cupcakes.html" style="color: #ed2980; text-decoration: none;" target="_blank">Whisk Kid</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">21. Eyeball Cupcakes by <a href="http://www.babble.com/best-recipes/creepy-eyeball-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Babble</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">22. Skeleton Cupcakes by <a href="http://www.womansday.com/food-recipes/food-drinks/recipes/a11450/skeleton-cupcakes-recipe-122708/" style="color: #ed2980; text-decoration: none;" target="_blank">Woman’s Day</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">23. Vampire Bite Cupcakes by <a href="http://thestir.cafemom.com/food_party/127121/vampire_cupcakes_for_halloween" style="color: #ed2980; text-decoration: none;" target="_blank">The Stir</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">24. Ghost and Tree Cupcakes by <a href="http://inspiredbycharm.com/2014/10/ghost-cupcakes.html" style="color: #ed2980; text-decoration: none;" target="_blank">Inspired by Charm</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">25. Wicked Witch Cupcakes by <a href="http://www.yourhomebasedmom.com/halloweenie-roast-2012/" style="color: #ed2980; text-decoration: none;" target="_blank">Your Home Based Mom</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">26. Owl Cupcakes by <a href="http://onecharmingparty.com/2010/10/21/halloween-school-party-food-station/" style="color: #ed2980; text-decoration: none;" target="_blank">One Charming Party</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">27. Bat cupcakes by <a href="http://www.bigbearswife.com/2015/09/bat-cupcakes-thehalloweenproject.html" style="color: #ed2980; text-decoration: none;" target="_blank">Big Bear’s Wife</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">28. Scarecrow Cupcakes by <a href="http://www.babble.com/best-recipes/scarecrow-cupcakes/" style="color: #ed2980; text-decoration: none;" target="_blank">Babble</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">29. Gravestone Cupcakes by <a href="http://blog.chickabug.com/2011/10/free-printable-gravestone-cupcake-toppers.html" style="color: #ed2980; text-decoration: none;" target="_blank">6 Bittersweets & Chickabug</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">30. Jack o’ Lantern Cupcakes by <a href="http://www.bettycrocker.com/recipes/jack-o-lantern-cupcakes/d2239480-4cac-41e4-8178-b5fdefd0add5?nicam4=SocialMedia&nichn4=Pinterest&niseg4=BettyCrocker&nicreatID4=Post&crlt.pid=camp.i6mSNyrK1PE7" style="color: #ed2980; text-decoration: none;" target="_blank">Betty Crocker</a></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Have A Wonderful Halloween!</b></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Ronda</b></span></div>
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The Domestic Curatorhttp://www.blogger.com/profile/11459001012559193817noreply@blogger.com0