tag:blogger.com,1999:blog-14702122215638623622024-03-05T21:28:54.354-07:00The DIVA of TINY FOODSFree recipes of my favorite appetizers, finger foods, h'ors d'ouvres-hors d'oeuvres, tapas, amuse bouche, snacks, nibbles and munchies, plus cooking tips and resources for foodies and chefs.Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.comBlogger326125tag:blogger.com,1999:blog-1470212221563862362.post-64878075898363248342015-02-19T15:32:00.000-07:002015-02-19T15:32:10.223-07:00CRISPY FRIED WONTON STRIPS<div class="separator" style="clear: both; text-align: center;">
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You know those crispy little wonton chips you get at the Chinese restaurant? The golden brown, bumpy, delicious little chips they serve with soups? Yeah, those. I love them. I love them and I never, ever thought of making them myself for some reason. When I stopped in at a new little Chinese restaurant nearby they served some with my hot and sour soup and I got all excited about them again.</center>
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I always have wonton wrappers in the house, I find them a great tool for making quick, stuffed appetizers for company. Since I do cocktails nearly every day for my <a href="http://themartinidiva.blogspot.com/" target="_blank">cocktail blog</a> someone is always dropping by at happy hour unannounced. It was then I realized what a great and easy cocktail snack they would make, way easier than stuffing the wrappers! So, I turned on my deep fryer and went to work.</center>
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<span class="Apple-style-span" style="color: #b45f06; font-size: large;"><b>CRISPY FRIED WONTON STRIPS</b></span></center>
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<span class="Apple-style-span" style="color: #b45f06;"><b>Ingredients:</b></span></center>
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1 Package of Wonton or Egg Roll Wrappers</center>
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Vegetable oil</center>
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Seasonings</center>
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Tools: Knife, Deep fryer or Dutch oven and a slotted scooping tool, paper towels.</center>
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<b><span class="Apple-style-span" style="color: #b45f06;">Directions:</span></b></center>
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Heat your oil to 350 degrees.</center>
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For the wonton wrappers, cut each wrapper in 4 long strips. This gives you approximately a half inch wide by 4 inch long strip. I cut up a stack of them all at once. If you're using egg roll wrappers do the same thing but make sure they're not more than 3 or 4 inches long.</center>
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Add one strip to the oil to test it for temperature. The strip should immediately bounce right up to the top and start bubbling.</center>
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Cook about 10 to 15 strips at a time, depending on the size of your fryer. You don't want too many in at once because they will not crisp properly.</center>
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They take anywhere from about 8 to 12 seconds - yes, <b><i>seconds</i></b> - to get nice and golden. I take mine out just before they get to the golden color I want because they will continue to cook for a second or two.</center>
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Scoop them onto some paper towels to drain and season.*</center>
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<b><span class="Apple-style-span" style="color: #b45f06;">SERVING SUGGESTIONS:</span></b></center>
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Because I always have some frozen raspberries on hand, most of the time I serve these up with my version of sweet and sour sauce which is a raspberry coulis mixed with some Chinese five spice and a little lemon juice. If I have time I'll make my <a href="http://divaoftinyfoods.blogspot.com/2008/01/recipe-card-for-diva-crab-salad.html" target="_blank">Crab Salad (Dip)</a>.</center>
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You can season these with fun things like Parmesan cheese, powdered white cheddar popcorn seasoning, herbs or even make them sweet by tossing them in a cinnamon and sugar mixture.</center>
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* If you´re seasoning with Parmesan cheese or sugar and cinnamon, etcetera, the easiest way to season them is to toss them in a paper bag add the seasoning and shake!</center>
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Have a little fun and experiment with some of your favorite flavors.</center>
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Then serve them up with some of my great cocktails from <a href="http://TheMartiniDiva.com/">TheMartiniDiva.com</a>!</center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-62015159185107403262015-02-07T04:00:00.000-07:002015-02-07T04:00:00.850-07:00SWEET & SOUR RED CABBAGE RECIPE<!-- Please call pinit.js only once per page -->
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I like coleslaw, but I do not like cooked cabbage. I hate sauerkraut. I have terrible childhood memories of my Mom's reheated, slimy, stinky canned sauerkraut and, as a result, have never been able to wrap my head around any form of cooked cabbage for most of my life. As a result, whenever someone suggests I have a hot dog with sauerkraut on it I cringe.</center>
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I do, however, kind of like sweet and sour cabbage, having been exposed to that through some Danish friends of mine. This is most likely because I like pickled foods. (No, that wormy pile of conglomerated, canned sludge that passes for sauerkraut is not food, pickled or otherwise.) Sweet and Sour cabbage is still not in my top 10 favorite foods, but it goes pretty good with pork products and makes a nice change from the standard starchy side dishes.</center>
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This last New Year's Eve I was finally convinced to try a hot dog with sauerkraut, but <i>homemade sauerkraut</i>, and you know what? I kind of liked it! Of course my mind immediately started thinking of ways I could improve it and I went right to that memory of Danish style sweet and sour red cabbage.</center>
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This recipe was adapted from a recipe from one of my favorite food websites, <a href="http://www.tasteofhome.com/recipes/sweet-sour-red-cabbage-with-bacon#" target="_blank">Taste of Home</a>. I didn't have any bacon but I had bacon fat and used that. I also replaced their white vinegar with a nice raspberry vinegar which added more sweetness. I didn't have an apple either so I left it out. (Well, that's not strictly true. I did have an apple but I was saving it for some <a href="http://themartinidiva.blogspot.com/2014/10/apple-cocktails.html" target="_blank">Apple Cocktails</a>.) Additionally, I was in a hurry and misread their directions, but it turned out just fine with my method. Here is what I did:</center>
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<b><span class="Apple-style-span" style="color: #a64d79; font-size: large;">SWEET & SOUR RED CABBAGE</span></b></center>
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INGREDIENTS:</center>
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1/2 C. Cider Vinegar</center>
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1/4 C. Cane Sugar</center>
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1/4 C. Packed Brown Sugar</center>
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1 Medium Red Cabbage, Shredded</center>
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2 Tbsp. Bacon Fat</center>
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1/2 C. Chopped Onion</center>
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1/4 C. Water</center>
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3 Tbsp. Raspberry Vinegar</center>
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1/2 Tsp. Salt</center>
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1/4 Tsp. Pepper</center>
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1/2 Tsp. Caraway Seeds</center>
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INSTRUCTIONS:</center>
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Add both vinegars, sugars, water and seasonings together in a large stock pot and stir. Add in the shredded cabbage and mix thoroughly to coat.</center>
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Allow this to pickle together for 15 minutes. </center>
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Lightly brown the onions in the bacon fat then pour this all over the cabbage mixture until blended.</center>
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Simmer for 25 to 35 minutes, checking at 20 minutes for level of crunchy. I wanted mine thoroughly cooked because it was a hot dog topping, but if I was serving as a side dish I think I'd prefer it with a little tooth.</center>
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This is now my favorite hot dog topping. Add a little mustard and you're good to go. Because I made this primarily for hot dogs, I do wish I had added another whole onion and next time I will. (This go round I just tossed a few chopped green onions on my dogs.) I also think some shredded carrots I might be nice, but not for my hot dog topping.</center>
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I will also buy packages of pre-shredded cabbage, the shredding was a pain and my kitchen was bombed by tons of little bits of red cabbage.</center>
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Whaddya know, Mom, I like cooked cabbage! I can now call truly myself part Czech!</center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-70629086902694319612015-01-16T04:30:00.000-07:002015-01-16T04:30:01.658-07:00Cooking Breakfast on a George Forman Grill<div class="separator" style="clear: both; text-align: center;">
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For some reason everybody has been cooking weird things on waffle irons lately. I don't have a waffle iron, but when I saw someone do hash browns on one it occurred to me I might do hash browns on my George Foreman grill. So I greased my little grill up, tossed on my hash browns, shut the lid and went for it and it worked!</center>
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Then I thought, "hey, what about bacon?" That worked too! Although it was a slow process, the bacon came out perfectly crisp and not at all greasy.</center>
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No, I stopped short of scrambled eggs, but I bet you could fry an egg on that grill, albeit an oddly rippled Whoville kind of egg. But I love my eggs cooked in butter and the butter kind of slides away (like all fats) on this kind of grill so I opted for a pan on my stove.</center>
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I'm not suggesting you toss out your pans, but in a pinch (like when my kitchen was being remodeled), in a dorm room, an RV or any other tiny home, it's kinda nice to know you can break out a pretty decent breakfast on an electric grill. And yes, you can even make grilled bread aka toast!</center>
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So don't ignore your little counter top grill, it does a lot more than chicken breasts and burgers!</center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-49360650391286203312014-12-22T13:00:00.002-07:002014-12-22T13:00:40.557-07:00Cranberry Italian Sausage Meatballs with Spicy Cranberry Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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I am not a huge fan of canned cranberry sauce but I always seem to have a can in my pantry during the holidays. Maybe I unconsciously pick it up in memory of my mother, she loved the stuff and it was always served at holiday meals in my house growing up. So, </center>
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sometime in December I am always staring that can down and trying to decide what to do with it!</center>
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On the other hand, I love the meatball appetizers which always seem to be on every holiday buffet and potluck table, usually smothered in some ketchup-y sauce and served in a crock pot. Those are fine until they've been sitting around for hours and the sauce has reduced to concrete and the balls are dry as cardboard. That's why I prefer to serve mine as dippers, warmed up just before serving and replenished fresh as they disappear! </center>
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I've added a little holiday to these with some dried cranberries, that ubiquitous can of jellied cranberry sauce and a better way to serve up:</center>
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<b><span class="Apple-style-span" style="color: #cc0000; font-size: large;">CRANBERRY SAUSAGE MEATBALLS</span></b></center>
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1 Pound Sweet Italian Sausage</center>
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1 Package of Pork Stuffing Mix</center>
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1/3 C. Dried Cranberries</center>
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1 C. Water</center>
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1 Small Onion, Diced</center>
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1 Stalk Celery, Diced</center>
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1 Tsp. Fennel Spice Mix</center>
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1 Tsp. Garlic Powder</center>
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1 Egg</center>
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1 Tsp. Salt</center>
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Pour the dry stuffing mix and seasonings into a large mixing bowl.</center>
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Cook the sausage until nicely browned. Remove sausage and set aside.</center>
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Sweat the onions and celery in the sausage fat until translucent. Remove and set aside.</center>
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Deglaze the pan with the water, getting all the nice brown bits (the fond) into the liquid. Pour this liquid into the stuffing and bread crumb mixture.</center>
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Add the sausage, onions, celery and the egg into the stuffing mixture and mix well, then form into 1" diameter balls and place on a parchment lined cookie sheet. </center>
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Bake at 350F for 20 - 25 minutes.</center>
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Plate up warm on a nice holiday dish with some toothpicks and serve with the sauce below. </center>
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<b><span class="Apple-style-span" style="color: #cc0000;">Sweet & Spicy Cranberry Dipping Sauce</span></b></center>
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1 Can Jellied Cranberry Sauce</center>
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3/4 C. Heinz Chili Sauce</center>
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3 Tbsp. Brown Sugar</center>
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Juice of 1 Orange</center>
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1 Tbsp. Worcestershire Sauce</center>
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1 Tsp. Garlic Salt</center>
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Combine all ingredients in a saucepan and warm on medium until the cranberry sauce is completely dissolved. Serve warm in a ramekin next to your Cranberry Sausage Meatballs.</center>
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This is great served up with one of my <a href="http://themartinidiva.blogspot.com/2013/11/cranberry-cocktails.html" target="_blank">Cranberry Cocktails</a>!</center>
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TIP: The leftover meatballs make a fantastic meatball sandwich the next day and the leftover cranberry sauce is a great glaze for a pork roast!</center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-49317382359490238472014-10-15T04:00:00.000-07:002014-10-15T04:00:11.294-07:00Super Rich, Chocolate Cocoa Recipe<center>
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<a href="https://www.etsy.com/listing/151085214/cool-beans-coffee-art-original-colored?ref=shop_home_active_5" target="_blank"><img alt="http://popartdiva.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYxm7poi1N7XgpfTa2gHEk-pPiBkhm4-BJ74R87VWHFRJ_Mns9IIUv7EX0-RjMFuT9-efD5KoiT8Zql7hE2640jJT50o9j0bfo-MyxGFWp3tl3AeLK5reGSO7ZbprWfRL3Nee740mB9c/s1600/Cocoa.jpg" height="400" width="392" /></a></div>
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I make a freakin' GREAT super rich, chocolate-y cocoa and when I had insomnia the other night I made myself a cup and posted the photo and recipe up on my <a href="http://facebook.com/popartdiva" target="_blank">Facebook</a>. So many people commented and tried it I decided I'd share here too!</center>
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It's kind of inspired by <a href="http://www.popartdiva.com/mainpages/thirdtierpages/Chocolate.html#Anchor-Wher-2079" target="_blank">the way the Aztecs used to drink their cocoa</a>, spiced up, however I like mine sweet so I added sugar which the Aztecs never used. </center>
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The whole key to this recipe is the DARK cocoa powder ... and the spices and booze. . . </center>
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<span style="font-size: large;"><b>Super Rich, Chocolate Cocoa</b></span></center>
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<b>INGREDIENTS:</b></center>
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1 Tbsp. Hershey's Special Dark Chocolate Cocoa Powder</center>
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1 Tbsp. Scharffen Berger Cocoa Powder</center>
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2 Tbsp. Sugar (or to taste)</center>
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Pinch of Sea Salt</center>
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Pinch of Cinnamon</center>
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Pinch of Chili Powder</center>
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2 Tbsp. Water</center>
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1 Cup Milk</center>
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1/2 Cup Half & Half</center>
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Optional: 1/2 Oz. Godiva Chocolate Liqueur</center>
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<b>DIRECTIONS:</b></center>
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Warm water over medium heat with cocoa powders, spices and sugar until a thick syrup is formed. Add the milk and half & half and heat until just scalding, don't boil!</center>
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Pour into your favorite cup, add the optional booze, and top with marshmallows or whipped cream. Garnish with some shaved dark chocolate curls and a dash of cinnamon.</center>
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Yes, that IS my <a href="https://www.etsy.com/listing/151085214/cool-beans-coffee-art-original-colored?ref=shop_home_active_5" target="_blank">Cool Beans Coffee Art</a> at top! I just photoshopped out the coffee beans and repurposed my original colored pencil drawing. Which you can also get on <a href="https://www.etsy.com/listing/202576567/cool-beans-coffee-art-print?ref=shop_home_active_24" target="_blank">Prints for $15</a> (shipping included!) </center>
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<a href="http://divaoftinyfoods.blogspot.com/2010/04/why-chocolate-is-better-than-bad-sex-20.html" target="_blank"><img alt="http://divaoftinyfoods.blogspot.com/2010/04/why-chocolate-is-better-than-bad-sex-20.html" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh9TG6E84XxN4SjzJY0giQs3K9aCRZ8oRBfePOf8Nj50rhsEz-36KwaE-9q3xJtaFX40EvYLoQoBKppGFVhWfCr2A1fpJ_Nkcvq3_5-H42Ty9TU-Cql-Vvoeg2OGu3NFdysMwdlkCeto8/s1600/Good+Chocolate+MINI.jpg" height="199" width="200" /></a></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com1tag:blogger.com,1999:blog-1470212221563862362.post-16899762486263061742014-08-31T09:25:00.000-07:002014-08-31T09:25:09.806-07:00TRAIL MIX, GORP or PEMMICAN?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8k8Eenoy3qxJk8hqTNi9ZRotAdHgxRt9HUkMSltZSCn7SNjzLtjqzvLM80W0BUwiGNTlv2xg0DrfT9gfGVuP5NpmeMeQL9UWoYsQSn2Vo7fdozapGgmfpj9EflcuAlfjkSSpY4VqTMU/s1600/Trail+Mix+Day.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8k8Eenoy3qxJk8hqTNi9ZRotAdHgxRt9HUkMSltZSCn7SNjzLtjqzvLM80W0BUwiGNTlv2xg0DrfT9gfGVuP5NpmeMeQL9UWoYsQSn2Vo7fdozapGgmfpj9EflcuAlfjkSSpY4VqTMU/s1600/Trail+Mix+Day.jpg" height="400" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-size: large;">August 31st is National Trail Mix Day! </span></b></div>
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Trail Mix, that ubiquitous, portable energy snack beloved of hikers and outdoor enthusiasts worldwide, is typically a mixture of dried berries, fruits, nuts and/or seeds. Some forms include dried meats and, in modern times, even chocolate and granola. The most common mixture is the simple combination of {Good Old} Raisins and Peanuts, possibly the root of the name GORP.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1kPHnT5RRL2xx-rFz1VK64Oyhy_PrqGj8l2V47325mpMhmycxmuzHOnaroWfw2L8NrjmtZFlMrt9UVJNhf2sBEoT-RzettQVGE3jMLEXiG6J04awHe-5hkplki4wCZJ3eoK6v3mEqog/s1600/520px-Studentenfutter_01.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie1kPHnT5RRL2xx-rFz1VK64Oyhy_PrqGj8l2V47325mpMhmycxmuzHOnaroWfw2L8NrjmtZFlMrt9UVJNhf2sBEoT-RzettQVGE3jMLEXiG6J04awHe-5hkplki4wCZJ3eoK6v3mEqog/s1600/520px-Studentenfutter_01.jpeg" height="240" width="320" /></a></div>
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Despite there being multiple references to Trail Mix being invented by two California surfers back in 1968, there is an earlier reference to this hiking snack back in Jack Kerouac's 1958 novel "The Dharma Bums". Going back even further, native Americans made Pemmican, a mixture of jerky (dried meat), animal fat and berries, which lasted for months. </div>
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Prior to that, forms of this highly nutritious and compact food was around in ancient cultures worldwide. Whether it's called Studenterhavre, Agil, Bwyd Dewey, Scroggin, Schmogle, Pemmican, Gorp or Trail Mix, some version has been sustaining humanity on the go for a very long time. </div>
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Requiring no cooking, trail mix is a compact, high energy snack utilizing high protein nuts, seeds and/or meats and high carbohydrate dried fruits, which can be stored for long periods of time. This made it an ideal road trip nosh for everyone through history from the ancient Nomads, to Native Americans and explorers of the Old West, to today's surfers, students and even busy soccer moms and computer nerds.</div>
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No matter what you call it or what you put in it, Trail Mix is a delicious and nutrient packed finger food.</div>
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<b><span class="Apple-style-span" style="font-size: large;">MY FAVORITE TRAIL MIX RECIPE:</span></b></div>
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2 Cups of Walnuts, Pecans, Cashews</div>
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1 Cup Dried Cherries, Apricots</div>
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1 Cup M&Ms</div>
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1/2 Cup Pine Nuts, Sunflower Seeds</div>
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For camping and outside activities I leave out the M&Ms.</div>
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<b>Happy National Trail Mix Day!</b></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-66725677318311941792014-08-15T05:00:00.000-07:002014-08-15T05:00:06.425-07:00Coconut Curry Chicken Soup<div class="separator" style="clear: both; text-align: center;">
<a href="http://PopArtDiva.Com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt92gKoWSaJYQI9vdKvEMQcN4mxjayMDZd5ldaQSEXXT8R2zHfqbmNHNm6m7yH51MU4J7Ph8zxDCWDHgN_wZS1jlN6giEkqSxGQHfTXzWYEdX69dg9raWYA0uBRXrlOUUkskpiyXnh9_c/s1600/Coconut+Curry+Chicken+Soup.jpg" height="400" width="400" /></a></div>
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I was making chicken stock to replenish my supply and wanted to make something different with the chicken itself. I've been craving Asian and Middle Eastern flavors lately and thought a coconut curry soup would be nice. I don't care if it's summer or not when I'm craving comfort foods, all I care about is how it fills my tummy and makes my palate smile!</div>
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I didn't have all the typical ingredients but I found a couple of cans of yams and had some frozen bell peppers so decided to go with those for my main vegetable elements.</div>
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This turned out to be a really great tasting soup, so much so that I did something I rarely do, I made another pot immediately after finishing the first one!</div>
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<b><span class="Apple-style-span" style="font-size: large;">Coconut Curry Chicken Soup Recipe:</span></b></div>
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4 Cooked Chicken Breasts, shredded</div>
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2 Cans Coconut milk</div>
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2 Cups Chicken broth</div>
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1 Cup Heavy cream or Half & Half</div>
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4 Tbsp. Curry powder</div>
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2 Tbsp. Turmeric</div>
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1 Tsp. Fresh ginger</div>
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2 -14 Oz. Can yams, with syrup</div>
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1 Onion, Chopped</div>
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6 Cloves Garlic, Crushed</div>
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1 Red Bell Pepper, Chopped</div>
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1 Green Bell Pepper, Chopped</div>
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2 Tsp. Lemon Zest</div>
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Bring all the ingredients except the cooked chicken to a boil in a stock pot then reduce the heat and simmer for around half an hour, or until the onions and bell peppers are tender.</div>
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Add in your chicken and continue to simmer for an additional 15 minutes.</div>
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Garnish with a dollop of sour cream or crème fraîche and a few rings of mini peppers or some chives and serve with a loaf of crusty bread or some naan. Feel free to add some cooked rice or quinoa to add heartiness!</div>
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By the way, this is one of those soups that tastes better the second day!</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-69262874742691816642014-08-07T05:00:00.000-07:002014-08-07T05:00:02.490-07:00MINI STRAWBERRY CHEESECAKES<div class="separator" style="clear: both; text-align: center;">
<a href="http://popartdiva.com/" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoHynvXRCJ-1yhgk_ynUwRBdWsm-EMioDeUuFV6UfX1bsOK3oHH_cTJbTKrYuOtlAQrD5ueYFMyt4f3PLJghwzaMlHKsxhyphenhyphenxLONGYN_QAfUUPnUQdF4c8I86GKn6AJDzABdC0V-daX00/s1600/Mini+Strawberry+Cheesecakes.jpg" height="400" width="400" /></a></div>
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I made this ridiculously easy and quick dessert using <a href="http://m.kraftrecipes.com/recipedetail.do?recipeid=52544&cn=US" target="_blank">Kraft's recipe for Philadelphia cheesecake</a> and then adding a few extra elements. I decided some dark chocolate decorations (gotta have chocolate) and a nice fresh strawberry would be a perfect pairing for my creamy cheesecake minis.</div>
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The Kraft Philadelphia cheesecake recipe is a decent and quick recipe for cheesecake, but it lacked that little touch of lemon I like in my cheesecake. I dislike graham cracker crust so I left that out when baking which meant I needed to add some texture to the dish as well. So my final addition to the dessert was some of Trader Joe's Meyer Lemon Cookies, crushed up and sprinkled as a base for the cookie cutter formed cheesecake minis. I could have made the lemon cookies as the crust but that would have added butter and more unnecessary calories plus taking away a fun plating element. Besides, I only thought of using them after the cheesecake was baked and i missed that lemon flavor!</div>
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I cut the cheesecake recipe in half and baked it in an 8x8 pan in less than half the full sized cheescake time so it would be a thin layer. After it was cool I simply cut out pieces with cookie cutters, lifting them out with a spatula while still in the cutter and gently pushed them out of the cookie cutters onto the lemon cookie dusted plates.</div>
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For the chocolate decorations I simply melted dark chocolate IN a small freezer bag, cut off one bottom tip of the bag, piped some designs on parchment paper and popped them in the fridge. The strawberries were sliced and fanned out.</div>
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All in all it took about an hour and a half to make and most of that was baking/cooling time! While the cheesecake and chocolate cooled I prepped the rest of my dinner!</div>
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P.S. I have cheesecake leftover and some beautiful chocolate tulip cups and I'm going to do something fun with those too!</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-42308613371573715202014-02-05T12:37:00.000-07:002014-02-05T12:37:19.528-07:00Individually Plated MINI CHOCOLATE FONDUE<div class="separator" style="clear: both; text-align: center;">
<a href="http://popartdiva.com/" target="_blank"><img alt="http://popartdiva.com" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijRYV4X5l_CRJK4bqYe_BaF5NmteoafYhSQDijTtBeOo4gPH9GX2_Ovr4ePBhXqOJh7VF8_IgQhXf8Pve-p6iL13hs1gnnuq5xoHDnfS2vuqn7S2o0G5rqeU4BjsT8aNGEA3ZJj_WA9ow/s1600/MINI+CHOCOLATE+FONDUE.jpg" height="400" width="400" /></a></div>
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<b>Today is National Fondue Day and I just happened to have the greatest idea ready to post! You see, a few days ago I was craving something chocolate and something a little fancy to treat myself after a long day of dealing with redecorating chaos. Since my kitchen was pretty much in shambles from my current make-over plans I couldn't really do much in the way of baking. Heck, I couldn't even dig my oven out from under!</b></div>
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<b>What I did have was access to my microwave, some really great dark chocolate from Trader Joe's and some strawberries, mini marshmallows, mandarin oranges and these great little lemon shortbread cookies. It then occurred to me that a fondue didn't have to be this huge, complicated endeavor! Here's what I did:</b></div>
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<b><span style="font-size: large;">MINI CHOCOLATE FONDUE</span></b></div>
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<b>Chopped the dark chocolate into manageable pieces.</b></div>
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<b>Melted the chocolate by 30 second intervals in a microwavable container.</b></div>
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<b>(enough chocolate for one serving took about 2-1/2 minutes) </b></div>
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<b>Poured the smooth, creamy dark chocolate into a cute espresso cup.</b></div>
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<b>Arranged my dippers around my warm, sexy chocolate.</b></div>
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<b>Dug out a little cocktail pick.</b></div>
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<b>Dug in.</b></div>
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<b>That's it! Simple, fast, delicious and fun!</b></div>
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<b>HAPPY NATIONAL FONDUE DAY!</b></div>
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<b>And try out my <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/CHOCOLATE%20FONDUE%20MARTINI.html" target="_blank">Chocolate Fondue Martini</a> to accompany your little fondue party! </b></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-29455383039120775712013-12-08T08:43:00.000-07:002013-12-08T09:03:32.845-07:00PEPPERMINT BARK BROWNIE TRIFLE<div style="text-align: center;">
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<a href="http://DivaOfTinyFoods.blogspot.com/" target="_blank"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx5OGc2t9mrCdBrNxhF5xguQ4AGh3W9aIo0g7zMGw5Yr63r2hE2AWPaRUZlQb5CxOuEVgpbmqV6eEHmRCCdwFHDxdgmCXv4iTKmIfUMMspB0BMFbzXB58OkMZxlOzlBNi7C2CkszaYofE/s400/PicsArt_1386516696939.jpg" width="400" /></a></div>
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<b><span class="Apple-style-span" style="color: #38761d;"><br /></span></b></div>
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<i><b><span class="Apple-style-span" style="color: #38761d;">"When the first baby laughed for the first time, its laughter broke into a thousand pieces, and they all went skipping about, and that was the beginning of fairies" Peter Pan, J.M. Barrie</span></b></i></div>
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<b><br /></b></div>
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<b>Earlier this week I was sent a nice box of assorted brownies from <a href="http://www.brownies.com/" target="_blank">Fairytale Brownies</a> in Phoenix. I have plans to create some <a href="http://themartinidiva.blogspot.com/" target="_blank">cocktail recipes</a> using these delicious chocolate treats as inspiration, but my trifle addiction kicked into gear and I was momentarily sidetracked away from cocktail hour to the dessert course. </b></div>
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<b><br /></b></div>
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<b>I always keep instant jello on hand and either cool whip or whipping cream in the fridge. I had just made some peppermint bark and I now had some great brownies to use as the cake element so I was good to go and take some brownies onto Trifleland! Come away with me, it's the second star to the right . . .</b></div>
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<b><br /></b></div>
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<b><span class="Apple-style-span" style="color: #cc0000; font-size: large;">PEPPERMINT BARK BROWNIE TRIFLE</span></b></div>
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<b><br /></b></div>
<div style="text-align: center;">
<b><span class="Apple-style-span" style="color: #38761d;">INGREDIENTS:</span></b></div>
<div style="text-align: center;">
<b>1 Small Box of Instant Chocolate Pudding</b></div>
<div style="text-align: center;">
<b>1-3/4 C. Milk</b></div>
<div style="text-align: center;">
<b>4 Bite Size Original Fairytale Brownies</b></div>
<div style="text-align: center;">
<b>Whipped Cream (Cool Whip is acceptable)</b><br />
<b>Optional: 1 Oz. of Your Favorite Liqueur</b><br />
<b>(Chocolate, Coffee or Peppermint)</b></div>
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<b>Peppermint Bark, Chopped Small</b></div>
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<b><br /></b></div>
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<b><span class="Apple-style-span" style="color: #38761d;">DIRECTIONS:</span></b></div>
<div style="text-align: center;">
<b>Prepare the pudding per the instructions on the box, using 1/4 cup LESS milk for a thicker custard.</b></div>
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<b>Chill and allow to set in the fridge.</b></div>
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<b>Prepare your whipped cream if you are making homemade.</b></div>
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<b>Chop your peppermint bark into approximately 1/4" size pieces, leaving a few larger pieces for garnish.</b></div>
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<b>To layer your trifle(s), crumble 2 brownies into each serving bowl.</b></div>
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<b>If you're adding booze, drizzle it over the brownies. </b><br />
<b>Top with a layer of pudding. </b></div>
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<b>Spoon on a good layer of whipped cream.</b></div>
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<b>Sprinkle on a layer of the peppermint bark.</b></div>
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<b>Repeat this for another layer of each ingredient.</b></div>
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<b>Garnish with several larger chunks of the peppermint bark and a chocolate mint candy cane.</b></div>
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<b><br /></b></div>
<div style="text-align: center;">
<b>That's it. Simple and delicious and chock full of chewy, chocolate-y, brownie goodness kissed by a bit of cream and peppermint. Pretty perfect recipe for National Brownie Day and for the holiday season, huh? </b></div>
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<b>Makes me believe in fairies all over again</b>!</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-21541497983886740402013-10-11T08:07:00.000-07:002013-10-11T08:07:28.329-07:00BUTTER POACHED EGGS ROSEMARY<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpwEgs5fdCfQTldkLQvFKyevkFahlJBNJSst-2l87CNH3NQDtEqb6RZEOn_XsT1NgG5EdiHuCJmmramvSCISTa7OUzlVbQz1Ql35Yx1fh86JMxc-Mi98vh5TmQJC46cXDl0RPWqoxE4/s1600/Butter+Poached+Eggs+Rosemary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpwEgs5fdCfQTldkLQvFKyevkFahlJBNJSst-2l87CNH3NQDtEqb6RZEOn_XsT1NgG5EdiHuCJmmramvSCISTa7OUzlVbQz1Ql35Yx1fh86JMxc-Mi98vh5TmQJC46cXDl0RPWqoxE4/s400/Butter+Poached+Eggs+Rosemary.jpg" width="327" /></a></div>
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<div style="text-align: center;">
<b><span class="Apple-style-span" style="font-size: large;">ROSEMARY BUTTER POACHED EGGS</span></b></div>
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<b>on Pan Fried Fingerlings</b></div>
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<b>garnished with Cheddar and Bacon Crumbles</b></div>
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<br /></div>
<div style="text-align: center;">
<b>INGREDIENTS:</b></div>
<div style="text-align: center;">
Eggs</div>
<div style="text-align: center;">
Baby Fingerlings, split in half lengthwise</div>
<div style="text-align: center;">
1/2 Stick of Butter</div>
<div style="text-align: center;">
Crisp Bacon, crumbled</div>
<div style="text-align: center;">
Tablespoon of Shredded Cheddar</div>
<div style="text-align: center;">
Fresh Rosemary Sprigs</div>
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Sea Salt & Pepper to taste</div>
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<br /></div>
<div style="text-align: center;">
<b>DIRECTIONS:</b></div>
<div style="text-align: center;">
Cook your bacon crisp, crumble and set aside.</div>
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Turn oven onto warm setting.</div>
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<br /></div>
<div style="text-align: center;">
Par boil your fingerlings, dry with paper towels then pan fry skin side up until fork tender with a crisp finish. Plate in the center of an oven proof plate and keep warm in the oven.</div>
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<br /></div>
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Melt the butter with a few sprigs of rosemary in a saute pan over medium heat. Do not let butter bubble. I start with a cold pan!</div>
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<br /></div>
<div style="text-align: center;">
Remove pan from heat and gently add your egg. Lower heat then place pan back on the burner and spoon warm butter over the top until the whites are solid but the yolk is still runny. (About 2 - 4 minutes depending on how you like your egg).</div>
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Immediately remove eggs from burner, take your plate from the oven then slide egg gently onto the plated fingerlings.</div>
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Season with salt, sprinkle with the cheddar and the crumpled bacon.</div>
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Garnish with some fresh ground pepper and a fresh sprig of rosemary and enjoy!</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-32549296996500059032013-07-26T05:00:00.000-07:002013-07-26T05:00:03.300-07:00PINA COLADA CUPCAKES RECIPE - A Vacay for your mouth!<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.zazzle.com/TinyFoodDiva?rf=238116682360800791" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAcXQC7xikA-a1hsI2xq0FKZ8i29xgijj6hczmFLjhwJDSzn1iy4yLwk9VnjtYkn05nkA4ZjfKMC1RS7Q1Xvs5rbArXw5waZCWv2R9G6o8HcacvosnjvYfRfQOnK0Eus_zR5ug_We2frQ/s400/Pina+Colada+Cupcakes.jpg" width="328" /></a></div>
<div style="text-align: center;">
<br />
<span style="color: #bf9000;"><b><span style="font-size: large;">PINEAPPLE COCONUT CUPCAKES</span></b></span><br />
<span style="color: #bf9000;"><b><span style="font-size: large;">How to do an Edible Pina Colada!</span></b></span><br />
<br />
<b>I have been craving pineapple and coconut lately and got it in my head that I might try making some cupcakes with those flavors. I didn't want to go to a lot of work - as I've said before, I'm basically lazy - and I happened to have a white cake mix on hand, some coconut, some cream cheese and a can of pineapple junks so I thought I could come up with a fair-to-middling little late night tropical dessert.</b><br />
<br />
<b>Feel free to make your cupcakes from scratch from a favorite recipe.</b><br />
<br />
<span style="color: #bf9000;"><b><span style="font-size: large;">Coconut Cupcakes</span></b></span><br />
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<b>Take one white cake mix and prepare according to the directions. Fold in 1/2 Cup of shredded coconut that you've run through the food processor for a second or two. Bake as instructed. Allow to cool. </b><br />
<b><br /></b>
<span style="color: #bf9000;"><b><span style="font-size: large;">Coconut Cream Cheese Frosting</span></b></span><br />
<b><br /></b>
<div>
<b>8 Oz. Softened Cream Cheese<br />1/4 C. Butter at Room Temperature<br />1 Tsp. Vanilla Extract<br />2 Tbsp. Cream of Coconut<br />1 C. Powdered Sugar (+/-)</b></div>
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<b>(you can adjust this to suit your tastes, I don't like really sweet frosting.)</b></div>
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<b> </b></div>
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<span style="color: #bf9000;"><b><span style="font-size: large;">Pineapple Compote</span></b></span></div>
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<b> </b></div>
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<b>1 C. Pineapple Chunks</b></div>
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<b>1/3 C. Brown Sugar, Packed Firm</b></div>
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<b>1 Tbsp. Butter</b></div>
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<b>1/2 C. Pineapple Juice</b></div>
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<b>(I used the juice from the pineapple chunks)</b></div>
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<b>1/4 C. Dark Rum</b></div>
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<b> </b></div>
<div>
<b>Bring all the ingredients, except the rum, to a boil in a saucepan. Reduce the heat to medium and simmer until the liquid is reduced to a thick, syrup consistency. Add the rum and cook for another few minutes to allow most of the alcohol to burn off. Cool.</b></div>
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<b> </b></div>
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<span style="color: #bf9000;"><b><span style="font-size: large;">Construction of the</span></b></span></div>
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<span style="color: #bf9000;"><b><span style="font-size: large;">PINA COLADA CUPCAKES</span></b></span></div>
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<b> </b></div>
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<b>Toast some coconut in the oven. Set aside.</b></div>
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<b> </b></div>
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<b>If you want to infuse your cupcakes with a little booze, now is the time. Take a bamboo skewer and poke about 10 - 12 holes in each cupcake but don't go all the way to the bottom. Slowly spoon a tablespoon of coconut rum or spiced rum or even plain dark rum over the holes in each cupcake little by little allowing the alcohol to absorb into the cake. </b></div>
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<b><br /></b></div>
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<b>Now pipe your cream cheese frosting onto your cupcakes leaving a little well in the center for the pineapple compote.</b></div>
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<b><br /></b></div>
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<b>Sprinkle on some toasted coconut flakes (or just quickly dip the frosting in the coconut).</b></div>
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<b><br /></b></div>
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<b>Gently spoon on some of the yummy caramelized Pineapple Compote.</b></div>
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<b><br /></b></div>
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<b><span style="color: #bf9000;">ENJOY!</span></b></div>
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</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-43973463124195869852013-07-19T06:00:00.000-07:002013-07-19T06:00:00.256-07:00CORAL ISLAND COOKIES - Thumbprint Cookies Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="https://twitter.com/TinyFoodDiva" target="_blank"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-Uc4q8k07UTwybWpBSqC-fZWzB7fnJkAU5rG7XgF1lnXGpG8Kxi0UhNR082a6-3wvuB9Y5vKx3cKHnfLXa-PSvF5KEiRNCpZD5j_JjzWzNF3zsjH1pTyd6n13yDo91MxwrZCvBjNiAI/s400/Coral-Island-Cookies.jpg" width="400" /></a></div>
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</center>
<center>
<span style="font-size: x-large;"><b>CORAL ISLAND COOKIES</b></span></center>
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<span style="font-size: x-large;"><b>also known as Thumbprint Cookies</b></span></center>
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</center>
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<b>This is my second favorite cookie of all time, my favorite being my <a href="http://divaoftinyfoods.blogspot.com/2009/12/christmas-cookies-moms-ginger-snap.html" target="_blank">Mom's Gingersnap Cookies</a>. My Mom had this recipe handwritten in her recipe book since before I was born and I have no idea where she got the recipe from and really don't care! Mom made these with mixed fruit jelly and I loved them but I usually use seedless blackberry or boysenberry jam. They are rich, buttery and literally melt in your mouth and I crave these at least once a week.</b></center>
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<b><br /></b></center>
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<b>I don't like, nor have the time, to bake that much but I have solved that problem simply by quadrupling the recipe and freezing the dough for later baking. I usually go through to the step of rolling the dough into balls then freeze the individual balls on a cookie sheet. Then I bag them up by 6 or 8 so I can just defrost a bag whenever I have a craving!</b></center>
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<b> </b></center>
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<b><i>CHOCOLATE THUMBPRINT COOKIES: </i>Yes! You can omit the jelly, bake the cookies and the moment you take the cookies out of the oven press a chocolate kiss into the cookie! Don't press the chocolate kiss in before baking - it burns the chocolate. </b></center>
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<b><span style="font-size: large;"><br /></span></b></center>
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<b><span style="font-size: large;">MOM'S CORAL ISLAND COOKIES</span></b></center>
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<b><br /></b></center>
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<b>INGREDIENTS:</b></center>
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<b> </b></center>
<center>
<b>2/3 C. Butter</b></center>
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<b>1 Tsp. Vanilla Extract</b></center>
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<b>1-1/3 C. Sifted Flour</b></center>
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<b>Your Favorite Jelly or Jam</b></center>
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<b>1 Egg Yolk (reserve the egg white)</b></center>
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<b>1/3 C. Brown Sugar</b></center>
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<b>Optional: Chopped Pecans or Other Nut </b></center>
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<b><br /></b></center>
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<b>DIRECTIONS:</b></center>
<ul>
<li><b>Preheat your oven to 350 degrees Fahrenheit.</b></li>
<li><b>Grease your cookie sheet(s) or line them with parchment. (I prefer parchment as it keeps the cookie bottom from getting too brown).</b></li>
<li><b>Cream together the butter, sugar, egg yolk and vanilla extract.</b></li>
<li><b>Add the flour a little at a time, blending completely.</b></li>
<li><b>Shape the dough into 1" diameter balls.</b></li>
<li><b>Place the balls about 3" apart on your cookie sheet(s).</b></li>
<li><b>Press your thumb into each cookie ball for a well for the jelly/jam.</b></li>
<li><b>Beat the reserved egg white until foamy and brush on top of the cookies. </b></li>
<li><b>Spoon in the jam or jelly.</b></li>
<li><b>Sprinkle on the optional chopped nuts.</b></li>
<li><b>Bake 12 - 15 minutes. </b></li>
</ul>
<div style="text-align: center;">
<span style="font-size: large;"><b>Enjoy and send a little "hello" up to my Mom while you enjoy them - I think she would like that!</b></span></div>
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<span style="font-size: large;"><b> </b></span></center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-60241918638921100702013-07-12T06:00:00.000-07:002013-07-12T06:00:00.743-07:00Italian Sausage Meatball Bruschetta - Mama Mia!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO8CT_2QjMcTKeb6861cxCeU2gq-f0Q0rQBLIc-4espIOkXzgjTJLJA8A1M9SI3YZcMMmK6r4wQnMg-qobanhMtdcMwXedVzdHpzJrAyn22qAtEcf-ACsisrGYO1tOWRNCHECQvf9lWY/s1600/Italian+Sausage+Meatball+Bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIO8CT_2QjMcTKeb6861cxCeU2gq-f0Q0rQBLIc-4espIOkXzgjTJLJA8A1M9SI3YZcMMmK6r4wQnMg-qobanhMtdcMwXedVzdHpzJrAyn22qAtEcf-ACsisrGYO1tOWRNCHECQvf9lWY/s400/Italian+Sausage+Meatball+Bruschetta.jpg" width="400" /></a></div>
<div style="text-align: center;">
<span style="color: #cc0000;"><span style="font-size: large;"><b>ITALIAN SAUSAGE MEATBALL BRUSCHETTA</b></span></span><br /><span style="color: #cc0000;"><b><br />BRUSCHETTA INGREDIENTS</b></span><br /><br />10 Slices of a hearty white bread.<br />Italian Meatballs (recipe below)<br />Marinara Sauce (recipe below)<br />15 - 20 Slices of Smoked Provolone Cheese<br />Shredded or Grated Parmesan Cheese<br />Few Fresh Basil Leaves for Garnish<br /><span style="color: #6aa84f;"><br /><span style="color: #cc0000;"><b>TOOLS</b></span></span><br />Cookie Cutter in a fun shape</div>
<div style="text-align: center;">
Cheese Grater<br />Medium Sauce Pan<br />Medium Mixing Bowl<br />Baking Sheet<br /><b><span style="color: #6aa84f;"><br /><span style="color: #cc0000;">MARINARA SAUCE</span></span></b><br /><br />1 - 12 Oz. Jar of Tomato Sauce<br />1/2 C. Diced Green Bell Pepper<br />1/2 Med. Onion Diced Small<br />4 Cloves Garlic, Crushed<br />1 Tsp. Dried Oregano<br />1 Tsp. Dried Basil<br />1/2 Tsp. Marjoram<br />1/4 Tsp. Rosemary<br />Salt and Pepper to Taste<br />2 Tbsp. Red Wine<br />Olive Oil</div>
<ul>
<li>In a saucepan, heat the oil over medium.</li>
<li>Add the onions, green pepper and garlic and saute until onions are translucent, about 10 minutes.</li>
<li>Add the tomato sauce, spices and wine.</li>
<li>Simmer until sauce thickens, about 20 minutes.</li>
</ul>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #cc0000;"><b>ITALIAN SAUSAGE MEATBALLS<br />Makes approximately 20 - 24 meatballs</b></span><br /><br />1 Pound Bulk Sweet Italian Sausage<br />1/2 C. Plain Bread Crumbs<br />1/3 C. Grated Parmesan Cheese<br />1/4 Med. Onion, Diced Small<br />1 Tsp. Garlic Powder<br />1 Tsp. Onion Powder<br />1/2 Tsp. Fennel Salt Mixture<br />1/4 Tsp. Pepper<br />!/2 Tsp Kosher Salt<br />1 Large Egg</div>
<ul>
<li>Preheat oven to 350 degrees Fahrenheit.</li>
<li>Combine all the ingredients together in your medium bowl until completely mixed together. I just use my hands to mix it up.</li>
<li>Scoop out mixture by 1" ball into your palm and roll into balls.</li>
<li>Place on a cookie greased cookie sheet.</li>
<li>Bake for 20 minutes or until cooked through.</li>
</ul>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #cc0000;"><b>ASSEMBLING THE BRUSCHETTA</b></span></div>
<ul>
<li>Cut out 20 pieces of cheese with the cookie cutter and set aside.</li>
<li>Cut out 20 pieces of bread with the cookie cutter.</li>
<li>Paint on the melted garlic butter then lightly toast under the broiler.</li>
<li>While the bread toasts, cut 10 meatballs in half and coat with the marinara sauce by adding them in the sauce and rolling around until they are completely covered.</li>
<li>When bread is toasted, top with a cut out slice of the provolone and then half a marinara coated meatball.</li>
<li>Arrange several on a small cocktail plate, sprinkle the tops with some Parmesan cheese and add the fresh basil garnish. (If you prefer you can chiffonade the basil and sprinkle it on top of the meatball bruschettas after the Parmesan cheese.)</li>
</ul>
<div style="text-align: center;">
Serve this mini meatball sandwiches up with this <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/BASIL%20CUCUMBER%20MARTINI.html" target="_blank">Basil Cucumber Martini</a> or another of my 400+ <a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Martini%20Recipes%20by%20NAME.html" target="_blank">Designer Martinis</a> and enjoy!</div>
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<div style="text-align: center;">
<span style="color: #cc0000;"><span style="font-size: large;"><b>MANGA!</b></span></span></div>
<div style="text-align: center;">
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-75526400984368616362013-07-11T06:00:00.000-07:002013-07-11T06:00:00.405-07:00PEANUT BUTTER MARSHMALLOW CHOCOLATE CHIP COOKIE BARS<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE-DSvITXwtAMXBBiqj4gKHTUnt9yDehgUAijLafNemkJVL2wS9x2tANcjH_qNwPXAPKCWQkKq2wgYxlB7bS0rO7PK_0lJxtY04FKbr0fpvGQgYutkEHhnNtpKMtw-9C5ypGsNZR3Pjc/s1600/Peanut+Butter+Marshmallow+Chocolate+Chip+Cookie+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsE-DSvITXwtAMXBBiqj4gKHTUnt9yDehgUAijLafNemkJVL2wS9x2tANcjH_qNwPXAPKCWQkKq2wgYxlB7bS0rO7PK_0lJxtY04FKbr0fpvGQgYutkEHhnNtpKMtw-9C5ypGsNZR3Pjc/s400/Peanut+Butter+Marshmallow+Chocolate+Chip+Cookie+Bars.jpg" width="298" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>PEANUT BUTTER MARSHMALLOW</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>CHOCOLATE CHIP COOKIE BARS</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>.....Whew!</b></span></div>
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<div style="text-align: center;">
Prep: Preheat your oven to 350 degrees Fahrenheit while you mix up your favorite recipe for chocolate chip cookies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxwiWo6ydjxokYMr1aAf8TaKYw4BcXMSioNxxUc9C3Bij7MWo-wwI5y_5i4t_x-V5Jt3WtMvLO2i_HmBPWFlcWI7fhm9b9AKHGShhG1orUBEnHTs7pWZeH2oBF2ZMPtD1Rqu0-CSuMy8/s1600/1..png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxwiWo6ydjxokYMr1aAf8TaKYw4BcXMSioNxxUc9C3Bij7MWo-wwI5y_5i4t_x-V5Jt3WtMvLO2i_HmBPWFlcWI7fhm9b9AKHGShhG1orUBEnHTs7pWZeH2oBF2ZMPtD1Rqu0-CSuMy8/s400/1..png" width="302" /></a></div>
<div style="text-align: center;">
1. Press your favorite chocolate chip cookie dough 1/2" thick into a greased 9x12 baking dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTq8zBVuislmoQZ8WYv3qrgUKtqJfXrG42GgC_IPIloLysyYbaNWsmzmRakRM7GxvlG_6aIeumPsi47qTfeLElwpTp42f8YkS_UmFRQ-U61GHoCImHr9A0SA8CSN348Uy3WqFs5NnSjik/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTq8zBVuislmoQZ8WYv3qrgUKtqJfXrG42GgC_IPIloLysyYbaNWsmzmRakRM7GxvlG_6aIeumPsi47qTfeLElwpTp42f8YkS_UmFRQ-U61GHoCImHr9A0SA8CSN348Uy3WqFs5NnSjik/s400/2.png" width="302" /></a></div>
<div style="text-align: center;">
2. Cover cookie dough with peanut butter. Feel free to add something crunchy on top of the peanut butter - like toasted nuts or seeds, toffee bits or even coconut.</div>
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<div style="text-align: center;">
3. Sprinkle on a layer of mini marshmallows.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUGCcgqcexUigFMrie_-eHQP5Iq3FP_46L45CTGgIsCvaC4PBiHPHGME8vaClZL7yTvKTJmzPSEJJeAdzB50IkS4xvKO25vYfNrW9dG2mr_ESIzmppa8AKja6F6S9pnTYjXYhcW1ZOac/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKUGCcgqcexUigFMrie_-eHQP5Iq3FP_46L45CTGgIsCvaC4PBiHPHGME8vaClZL7yTvKTJmzPSEJJeAdzB50IkS4xvKO25vYfNrW9dG2mr_ESIzmppa8AKja6F6S9pnTYjXYhcW1ZOac/s400/4.png" width="303" /></a></div>
<div style="text-align: center;">
4. Sprinkle on a few extra chocolate chips and a few of those nuts if you like.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavy7kieFZD6OUzeQs7vP13NotRc1wJxqDXK0PkbeWPryy5pGZQQ9vwFQDe9ny6eDnyWNMmdFnmkEKpHphQdCmFASa3YYJhQITodoMJeA84DaBB22tUYL68-GolAccRUncabPlNX8M4-g/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavy7kieFZD6OUzeQs7vP13NotRc1wJxqDXK0PkbeWPryy5pGZQQ9vwFQDe9ny6eDnyWNMmdFnmkEKpHphQdCmFASa3YYJhQITodoMJeA84DaBB22tUYL68-GolAccRUncabPlNX8M4-g/s400/5.png" width="303" /></a></div>
<div style="text-align: center;">
5. Bake at 350 degrees Fahrenheit for 45 - 55 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNSuUb85XkUxQU2c43Znj6NyY4sMKtrzWwcVtoF30a1ZaQqJ4jdUkT5_p9QffVUQymklKzQMFS6j8AwA9Jco1Cy55dGTw_0H4kDVkLAsSCR8Mgl9TzZqrLqg7nbVnmNDctBliYGZJc3c/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTNSuUb85XkUxQU2c43Znj6NyY4sMKtrzWwcVtoF30a1ZaQqJ4jdUkT5_p9QffVUQymklKzQMFS6j8AwA9Jco1Cy55dGTw_0H4kDVkLAsSCR8Mgl9TzZqrLqg7nbVnmNDctBliYGZJc3c/s400/6.png" width="302" /></a></div>
<div style="text-align: center;">
6. Cool, slice and enjoy.</div>
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Don't blame me if your butt grows by a few inches. I'm just the messenger.</div>
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Toodles!</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com2tag:blogger.com,1999:blog-1470212221563862362.post-39872282809751125062013-07-05T06:00:00.000-07:002013-07-05T06:00:00.719-07:00PEAR and BLUE CHEESE BRUSCHETTA<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHz68LPIxaKrsT00wQvmiQBrodRQ0u7KlujJBJUzTwXG_5qNcxfmEvLeMlGeypFd-3rv7YN-FS-F0TRrfNv4FZrIR7OgoM3MD9qCdTp4LDY2tqoO0nTyUKb72QIT7N9cElhQ-m2Ow82A/s750/Pear+Blue+Cheese+Bruschetta+with+Pear+Champagne+Martini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTHz68LPIxaKrsT00wQvmiQBrodRQ0u7KlujJBJUzTwXG_5qNcxfmEvLeMlGeypFd-3rv7YN-FS-F0TRrfNv4FZrIR7OgoM3MD9qCdTp4LDY2tqoO0nTyUKb72QIT7N9cElhQ-m2Ow82A/s400/Pear+Blue+Cheese+Bruschetta+with+Pear+Champagne+Martini.jpg" width="265" /></a></div>
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<div style="text-align: center;">
Thanks to a gift of a bag full of assorted pears, here is my recipe for</div>
<div style="text-align: center;">
<span style="color: #e06666;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #e06666;"><span style="font-size: large;"><b>PEAR and BLUE CHEESE BRUSCHETTA</b></span></span><br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4hp0UQEdeDqWEbR9F1SjKnwOav-dCK5ijU6Wb9FPLsABuaBq_xDUcJ7smCV4qEl1MM3fI65VIzUBvXySJfHppf2u8nhpMCc5_Z-kj5DLK5PBNp1attuyfd72PZj0LKBATCj7RxpLSk0/s500/Pear+and+Blue+Cheese+Bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv4hp0UQEdeDqWEbR9F1SjKnwOav-dCK5ijU6Wb9FPLsABuaBq_xDUcJ7smCV4qEl1MM3fI65VIzUBvXySJfHppf2u8nhpMCc5_Z-kj5DLK5PBNp1attuyfd72PZj0LKBATCj7RxpLSk0/s320/Pear+and+Blue+Cheese+Bruschetta.jpg" width="320" /></a></div>
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<div style="text-align: center;">
<b>Ingredients: </b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 Small Baguette, sliced 1/3" thick</div>
<div style="text-align: center;">
1/2 C. Crumbled Blue Cheese</div>
<div style="text-align: center;">
1 Firm, Ripe Pear of your Choice</div>
<div style="text-align: center;">
Honey</div>
<div style="text-align: center;">
Butter</div>
<div style="text-align: center;">
*Optional: Toasted Pecans</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Directions: </b></div>
<ul>
<li>Preheat your oven to 425 degrees F.</li>
<li>Toast your pecans in a skillet until lightly browned, set aside.</li>
<li>Lightly toast your baguette slices, don't toast until hard!</li>
<li>Slice your pear lengthwise into 1/8" thickness while your baguette slices are toasting and</li>
<li>Saute the pear slices in some butter until nicely caramelized. (Keep an eye on those toasting baguette slices!)</li>
<li>Spread the blue cheese on the toasted baguettes, top each with a warm slice of pear and top off with your toasted pecans* </li>
<li>Drizzle with honey and serve. </li>
</ul>
<div style="text-align: center;">
I served this up with my <a href="http://themartinidiva.blogspot.com/" target="_blank">Pear Champagne Martini (recipe at The Martini Diva Blog</a>) which I made with my homemade <a href="http://divaoftinyfoods.blogspot.com/2013/07/pear-hibiscus-sorbet-in-gingersnap-cups.html" target="_blank">Pear Sorbet</a>!</div>
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I loved these so much that every time I get pears now I always buy extra so I can have bruschetta!</div>
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<b> </b></div>
<div style="text-align: center;">
<b>Buon Appetito</b></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-9825867495376126232013-07-04T17:10:00.000-07:002013-07-04T17:10:39.127-07:00PEAR HIBISCUS SORBET in Gingersnap Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DxOa14BhLYl6qLT-oIWkBx6U2PLd6k40zg5ktR6bbMlK10zzXPG8uM3Vq1SkCtYmgv5dEPBjWAnKeBfkCMbKXZCvrIfBrkenhwDYAwwHa3xTk29qj-Cj_9nZcP36PO7Aok2gKzCT-bk/s611/Pear+Hibiscus+Sorbet+in+Gingersnap+Cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5DxOa14BhLYl6qLT-oIWkBx6U2PLd6k40zg5ktR6bbMlK10zzXPG8uM3Vq1SkCtYmgv5dEPBjWAnKeBfkCMbKXZCvrIfBrkenhwDYAwwHa3xTk29qj-Cj_9nZcP36PO7Aok2gKzCT-bk/s400/Pear+Hibiscus+Sorbet+in+Gingersnap+Cups.jpg" width="326" /></a></div>
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<div style="text-align: center;">
This is a recipe I tried out when I got a bag of pears from a friend. As a single person I can't eat a whole bag of pears before they go bad but I sure can use them up in some interesting recipes.</div>
<div style="text-align: center;">
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<div style="text-align: center;">
This is my first sorbet. Technically it's more of a granita since I don't have an ice cream maker but to heck with technicalities, this was not the texture of a granita. It was silky and creamy and delicious. The gingersnap cups came into the mix when I decided to share some of my pear sorbet and serve it up as a dessert at a dinner party.</div>
<span style="color: #c27ba0;"><span style="font-size: large;"><b><br /></b></span></span>
<div style="text-align: center;">
<span style="color: #c27ba0;"><span style="font-size: large;"><b>PEAR HIBISCUS SORBET</b></span></span></div>
<div style="text-align: center;">
<span style="color: #c27ba0;"><span style="font-size: large;"><b>IN GINGERSNAP CUPS</b></span></span></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>PEAR SORBET:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
4 Pears</div>
<div style="text-align: center;">
1 Tsp. Sugar</div>
<div style="text-align: center;">
2 Tsp. <a href="http://www.wildhibiscus.com/index.html" target="_blank">Hibiscus Syrup</a></div>
<div style="text-align: center;">
1/2 C. Water</div>
<div style="text-align: center;">
3 Tbsp. <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/How%20to%20Make%20Lemoncello%20-%20Home%20made%20Limoncello%20Liqueur%20Recipe.html" target="_blank">Lemoncello</a>*</div>
<div style="text-align: center;">
1/4 Tsp. <a href="http://www.floralinfusions.com/" target="_blank">Hibiscus Elixir</a></div>
<div style="text-align: center;">
1 Pear for Garnish</div>
<div style="text-align: center;">
Hibiscus Flower for Garnish</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Directions:</div>
<ul>
<li>Peal, slice and core the pears. I used a combination of Red D'anjou, Barlett and Bosc.</li>
<li>Puree the pears, hibiscus syrup and sugar in a blender until smooth</li>
<li>Simmer this pear mixture in a saucepan about 3 - 4 minutes.</li>
<li>Add the hibiscus elixir and the Lemoncello and stir in completely. (The alcohol keeps your sorbet from freezing too hard.) I used my own homemade Lemoncello!</li>
<li>Refrigerate until completely cool. Refrigerating prior to freezing keeps the ice crystals smaller and makes a smoother sorbet.</li>
<li>Freeze in a covered bowl in the freezer until solid or use your ice cream maker to freeze.</li>
</ul>
<b></b><br />
<div style="text-align: center;">
<b>GINGERSNAP CUPS:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 <a href="http://divaoftinyfoods.blogspot.com/2009/12/christmas-cookies-moms-ginger-snap.html" target="_blank">Gingersnap</a>*** Crumbs, Ground Fine</div>
<div style="text-align: center;">
3 Tbsp. Unsalted Butter, Melted</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Directions</div>
<ul>
<li>Preheat your oven to 350 F.</li>
<li>Spray cupcake molds with cooking spray</li>
<li>Grind the baked gingersnaps in a blender or small food processor.</li>
<li>Slowly add the melted butter until a dough forms</li>
<li>Take a small handful (about 2 or 3 tablespoons) of the dough and press down and around the sides of your baking cups</li>
<li>Bake 7 minutes and allow to cool</li>
<li>Release the cups by tipping the cupcake pan over and gently patting the back of the cups.</li>
</ul>
<b><br /></b>
<div style="text-align: center;">
<b>ASSEMBLY & PLATING:</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients:</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pear Sorbet in Gingerbread Cup</div>
<div style="text-align: center;">
Hibiscus Syrup</div>
<div style="text-align: center;">
3 - 5 Fresh Pear Slices</div>
<div style="text-align: center;">
1 Wild Hibiscus Flower preserved in the syrup.</div>
<div style="text-align: center;">
Some Interesting Cake Decorations*</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Directions:</div>
<br />
<ul>
<li>Squiggle a little of the hibiscus syrup onto the plate in a nice pattern.</li>
<li>Spoon the sorbet into the gingersnap cups.</li>
<li>Place your Pear Sorbet filled Gingersnap Cup onto the syrup a little off center.</li>
<li>Arrange your pear slices around the cup as a garnish then place the hibiscus flower on the pear sorbet.</li>
<li>Sprinkle on some of the cake decorations.</li>
</ul>
<div style="text-align: center;">
*I make my own <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/How%20to%20Make%20Lemoncello%20-%20Home%20made%20Limoncello%20Liqueur%20Recipe.html" target="_blank">Lemoncello (Limoncello) - here's the recipe & instructions</a>. </div>
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<br /></div>
<div style="text-align: center;">
**Candied ginger makes a nice substitute for the cake decorations!</div>
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<br /></div>
<div style="text-align: center;">
***I also made my own <a href="http://divaoftinyfoods.blogspot.com/2009/12/christmas-cookies-moms-ginger-snap.html" target="_blank">Gingersnaps for the cups - here's that recipe</a>. </div>
<br />
<div style="text-align: center;">
Tomorrow I'll post up the Pear & Blue Cheese Bruschetta I used some more of my pears in AND the Pear Champagne Martini that I used some of this Pear Sorbet in as well! </div>
<div style="text-align: center;">
</div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-41047143261209196002013-06-28T07:00:00.000-07:002013-06-28T07:00:00.938-07:00PEANUT BUTTER MOUSSE in CHOCOLATE CUPS<div style="text-align: left;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRje3hz4BxP6w6V9-z221DUPQoMnpKVPCIH7p4ZYYX-JejMFI7J7-o70v8XxgHd0kt195C6cVkMhQcABZVS6MyVzp_VnGjcuTrkR2SK7LhxvOUnU-yFQtdiK7PzZRa-b41W2kFNOm0rY/s1600/Peanut+Butter+Mousse+in+Dark+Chocolate+Cups.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCRje3hz4BxP6w6V9-z221DUPQoMnpKVPCIH7p4ZYYX-JejMFI7J7-o70v8XxgHd0kt195C6cVkMhQcABZVS6MyVzp_VnGjcuTrkR2SK7LhxvOUnU-yFQtdiK7PzZRa-b41W2kFNOm0rY/s400/Peanut+Butter+Mousse+in+Dark+Chocolate+Cups.JPG" width="298" /></a></div>
<br />
<b> </b><span style="font-size: x-large;"><b>PEANUT BUTTER MOUSSE</b></span><br />
<span style="font-size: x-large;"><b>In Dark Chocolate Cups</b></span><br />
<span style="font-size: large;"><b>with Strawberry Blackberry Coulis</b></span><br />
<br />
<span style="font-size: large;"><b>PEANUT BUTTER MOUSSE<span style="font-size: x-large;">:</span></b></span></div>
<br />
4 Oz. Whipped Cream Cheese<br />
1 Cup Creamy Peanut Butter (don't use natural peanut butters as they are not homogenized and will separate.)<br />
1/2 C. Powdered Sugar<br />
Splash or so of Half & Half</div>
<ul>
<li>With a hand mixer blend together the cream cheese, peanut butter and the powdered sugar until smooth.</li>
<li>Slowly add in the half & half until you get a consistency similar to soft ice cream.</li>
<li>Chill until ready to serve. </li>
</ul>
<div style="text-align: center;">
<br />
<span style="font-size: large;"><b>CHOCOLATE CUPS<span style="font-size: small;">:</span></b></span><br />
<br />
Small party balloons<br />
16 Oz. Semi-Sweet Chocolate Chips</div>
<br />
<ul>
<li>Blow up the balloons until they're the size of cup you want. Mine were about an 1-1/2" across.</li>
<li>Melt your chocolate in a double boiler (I don't like microwaves for melting large amounts of chocolate).</li>
<li>Dip your balloons into the melted chocolate part way - you can get fancy and do a tulip shape like the video below if you want.</li>
<li>Chill the cups in the refrigerator.</li>
<li>Dip again for a stronger, less fragile cup.</li>
<li>Chill until ready to assemble your dessert.</li>
</ul>
Here's a great video showing you how to create the chocolate cups - I forgot to take pictures, lol:<br />
<br />
<div style="text-align: center;">
<iframe allowfullscreen="" frameborder="0" height="263" src="//www.youtube.com/embed/0mohzgnraX0?rel=0" width="350"></iframe></div>
</div>
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</div>
<div style="text-align: left;">
<br />
<b>TIP:</b> After I blew up my balloons I SPRAYED THEM LIGHTLY with Pam - made mine SO much easier to remove the balloon without breaking my chocolate cups!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2-e2HlkBS3qNUReG3bto5bTcWdCyovi0RABXKeYvuALeCWJt5xS7ugXe1hIykJr_S_gxo-Ei2nPdDnolwOsIFgl9qSXXvbPsoKOqlyr1wdJgEyNqRjU2tXKCF1M_-PMAkSyd5qf4wFY/s1600/Peanut+Butter+Mousse+Cups+Close+Up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2-e2HlkBS3qNUReG3bto5bTcWdCyovi0RABXKeYvuALeCWJt5xS7ugXe1hIykJr_S_gxo-Ei2nPdDnolwOsIFgl9qSXXvbPsoKOqlyr1wdJgEyNqRjU2tXKCF1M_-PMAkSyd5qf4wFY/s320/Peanut+Butter+Mousse+Cups+Close+Up.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>ASSEMBLING and PLATING</b></span><br />
<span style="font-size: large;"><b>THE PEANUT BUTTER MOUSSE CUPS</b></span><br />
<br />
1/2 C. Extra Peanut Butter<br />
Chocolate Syrup<br />
Chocolate Shavings<br />
Optional: Berry or Fruit Coulis<br />
1/2 C. Whipped Cream</div>
<ul>
<li>Put your peanut butter mousse into a piping bag (or a plastic bag with a 1/2" hole cut out of one corner).</li>
<li>Pipe the mousse into your chocolate cups.</li>
<li>I added some berry coulis around my peanut butter mousse to make these a PB& J style flavor.</li>
<li>Top off with some shaved chocolate curls.</li>
<li>Microwave 1/2 cup of peanut butter for about 20 seconds.</li>
<li>Take a pastry brush, dip in the brush in the peanut butter then paint a streak across your plate.</li>
<li>Squiggle on some of the chocolate syrup in a decorative pattern.</li>
<li>Drop some of the chocolate shavings on your plate.</li>
<li>Spoon on a little extra of the fruit coulis.</li>
<li>Add a dollop of whipped cream.</li>
<li>Serve and enjoy! </li>
</ul>
</div>
<center>
I have been really jonesing for peanut butter and chocolate this week - check out my <a href="http://divaoftinyfoods.blogspot.com/2013/06/peanut-butter-filled-chocolate-chip.html" target="_blank">Peanut Butter Filled Chocolate Chip Cookies</a> too! </center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-70559286909037740372013-06-26T18:01:00.001-07:002013-06-26T19:19:24.469-07:00PEANUT BUTTER FILLED CHOCOLATE CHIP COOKIES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7riaF7wW6yl5UBo2hYLGGV8AFXYkkQezpaAgupyxZSdU_9ywnQw2fmO8iZDNICQnXIqwCgp_XfF2m3no4DL1sD3Uh-7tRaE30cHgFH2dWWDYOUB2B7agzKf21O7LoZ3MaNJwNh38NPMA/s1600/Peanut+Butter+Filled+Chocolate+Chip+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7riaF7wW6yl5UBo2hYLGGV8AFXYkkQezpaAgupyxZSdU_9ywnQw2fmO8iZDNICQnXIqwCgp_XfF2m3no4DL1sD3Uh-7tRaE30cHgFH2dWWDYOUB2B7agzKf21O7LoZ3MaNJwNh38NPMA/s400/Peanut+Butter+Filled+Chocolate+Chip+Cookies.jpg" width="400" /></a></div>
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So, I got a craving the other night for chocolate chip cookies - you know - the kind we all grew up with, <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" target="_blank">Nestle TOLL HOUSE Cookies</a>. So I made a batch. A batch of cookies all for me. I cannot eat all those cookies at once and I only like my cookies fresh baked, I'm finicky that way. So I baked up a few and wrapped the rest of the dough up and stuck it in the fridge.</div>
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<br /></div>
<div style="text-align: center;">
The next night I made a few more. The next night after that I had a craving for peanut butter. (No, I'm not pregnant - I am just a slave to my food cravings, okay?) As I was grabbing the peanut butter out of the cupboard I had a little flash of inspiration....why not stuff the peanut butter IN the chocolate chip cookies? So, I did.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>PEANUT BUTTER FILLED CHOCOLATE CHIP COOKIES</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Make the traditional <a href="http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx" target="_blank">Nestle Toll House Cookie</a> dough. </div>
<div style="text-align: center;">
Chill it for an hour or so to make it less sticky to work with.</div>
<div style="text-align: center;">
Heat your oven to 375 degrees Fahrenheit. </div>
<div style="text-align: center;">
Take a 1-1/4" ball of dough and flatten it on some wax or parchment paper.</div>
<div style="text-align: center;">
Spoon on a teaspoon or so of peanut butter (I used honey roasted, yum!)</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipN2-Qxlws1heYz9M5TvP2MB7dcgfHjC6dlPKlXBdtvK4dGQ2nikVn78JLKALeuXCbW7NlE7SGDWWEuWbkFhS432JOTASN6y9rUXAydbh1MV4OOHwnwolHoYb2kAgh9q5u2Oxacir-gWo/s1600/Add+Peanut+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipN2-Qxlws1heYz9M5TvP2MB7dcgfHjC6dlPKlXBdtvK4dGQ2nikVn78JLKALeuXCbW7NlE7SGDWWEuWbkFhS432JOTASN6y9rUXAydbh1MV4OOHwnwolHoYb2kAgh9q5u2Oxacir-gWo/s320/Add+Peanut+Butter.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Pick up the flattened, peanut butter filled cookie in your hand and mold the cookie dough around the peanut butter.</div>
<div style="text-align: center;">
You don't have to close it completely up.</div>
<div style="text-align: center;">
Put the cookie balls on a parchment lined cookie sheet and flatten them just slightly.</div>
<div style="text-align: center;">
Bake at 375 for about 15 - 20 minutes - baking time will depend on how big your cookies are - you can see the size of mine from this:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUFyAu3jJRuM7fO3OKMVTyHjHpmS2H9OylPhBJ2RO5y0uYYGo5AgEH78otAZc2UOB3VGukJEnRxKqdu4ufJzUJn9MwLMUvg-CurM3t7EmPFVhNPxMzpfTobM7jkdFoG3Gc18WVXFQzGw/s1600/Folding+It+In+SM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBUFyAu3jJRuM7fO3OKMVTyHjHpmS2H9OylPhBJ2RO5y0uYYGo5AgEH78otAZc2UOB3VGukJEnRxKqdu4ufJzUJn9MwLMUvg-CurM3t7EmPFVhNPxMzpfTobM7jkdFoG3Gc18WVXFQzGw/s320/Folding+It+In+SM.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Eat cookies.</div>
<div style="text-align: center;">
(How much do you love me now?)</div>
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<br /></div>
<div style="text-align: center;">
And now I'm thinking.....where did I put those mini marshmallow and the honey roasted peanuts?<br />
<br />
And if you like peanut butter and chocolate.....wait until you see what I'm posting up this Friday! </div>
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<br /></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-72506963489206597132013-06-21T07:30:00.000-07:002013-06-21T07:30:00.454-07:00LEMON APRICOT BISQUICK SCONES<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DkJ8D0fuo9k34ARzt8wliBws91s_mVzIkq5gacTULh33un9XZaxSScYYh2G6veZ7d1v_aFalBRYf9mrZN61kQ0ZO_4EQgn2bQjeBl9dP9VgF3a2G9RCF4yG7BmZ8kH6iAlm-2lofO10/s1600/Lemon+Apricot+Scones.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-DkJ8D0fuo9k34ARzt8wliBws91s_mVzIkq5gacTULh33un9XZaxSScYYh2G6veZ7d1v_aFalBRYf9mrZN61kQ0ZO_4EQgn2bQjeBl9dP9VgF3a2G9RCF4yG7BmZ8kH6iAlm-2lofO10/s400/Lemon+Apricot+Scones.JPG" width="400" /></a></div>
<div style="text-align: center;">
<span style="font-size: large;"><b><br /></b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>LEMON APRICOT SCONES</b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Made with Bisquick - Easy & Delicious</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1 C. Bisquick (Heart Smart is okay!)</div>
<div style="text-align: center;">
2 Tbsp. Granulated Sugar</div>
<div style="text-align: center;">
1/2 C. Dried Apricots, Soaked and Chopped</div>
<div style="text-align: center;">
1-1/2 Tbsp. Unsalted Butter</div>
<div style="text-align: center;">
1/4 Tsp. Fresh Ground Nutmeg</div>
<div style="text-align: center;">
2 Tsp. Lemon Zest</div>
<div style="text-align: center;">
1/4 Tsp. Vanilla</div>
<div style="text-align: center;">
1/3 C. Half & Half (or Milk)</div>
<div style="text-align: center;">
1/4 C. Apple Juice (or water or apricot brandy)</div>
<ul>
<li>Pour some apple juice, water (or even some apricot brandy!) over the dried apricots. Cover with plastic wrap and warm this in the microwave for 30 seconds to 1 minute, just long enough to warm the liquid. This will speed up the re-hydration of the apricots. Allow to cool.</li>
<li>Preheat your oven to 400 degrees Fahrenheit.</li>
<li>Mix the Bisquick, sugar and nutmeg in a large bowl.</li>
<li>Break the butter into small pieces, then cut this into the Bisquick mixture until you get something that looks like crumbs.</li>
<li>Stir in the vanilla, half & half, apricots and lemon zest until moistened.</li>
<li>Drop onto a parchment lined baking sheet (or simply an ungreased baking sheet) using a 1/4 measuring cup as a scoop.</li>
<li>Bake 10 minutes or until GBD (Golden Brown Delicious).</li>
</ul>
<br />
Serve with fresh butter or, better yet, clotted cream and some apricot preserves and one of my yummy <a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Martini%20Recipes%20by%20FLAVOR.html#coffee_tea_martinis" target="_blank">TEA or COFFEE MARTINIS</a>!<br />
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-67531452860807567792013-05-16T12:32:00.000-07:002013-05-16T12:32:07.639-07:00CAPRESE BRUSCHETTA RECIPE<div class="separator" style="clear: both; text-align: center;">
<a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Cocktail%20-%20Martinii%20Party%20Appetizer%20and%20Food%20Recipes.html" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtjInLVwYE1S-AghvYR-GUNFR9e_dO7i1XmwL1b3vyzPXQEp-bLn55kapUAiA2tN-cN13E_3XcbS36NLz93fEt0bk0ZFcurGBBYGXHVDUO4o6lWOQiQl7UJFC73g7FXCuPb5PJnvdLNI/s400/Caprese+Bruschetta.jpg" width="400" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"><span style="color: #e69138;"><b>RECIPE FOR</b></span></span></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #e69138;"><b>CAPRESE BRUSCHETTA</b></span></span></div>
<div style="text-align: center;">
<span style="color: #e69138;"><b>Turning a Salad into a Tidbit!</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I love Caprese Salads with their lovely fresh tomatoes, basil and all that nice creamy cheese. But you know me, I had to turn it into a TINY food! So I took it off the salad plate, supercharged it with heirloom tomatoes and goat cheese then plopped it onto a nice little piece of toasted baguette!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>INGREDIENTS</b></div>
<div style="text-align: center;">
Mini Heirloom Tomatoes</div>
<div style="text-align: center;">
Roasted Garlic</div>
<div style="text-align: center;">
Goat Cheese, Crumbled</div>
<div style="text-align: center;">
Fresh Basil, Chiffonade</div>
<div style="text-align: center;">
EVOO ( Extra Virgin Olive Oil)</div>
<div style="text-align: center;">
Balsamic Vinegar</div>
<div style="text-align: center;">
Toasted Baguette Slices</div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: center;">
<b>DIRECTIONS</b></div>
<ul>
<li>Break down a bulb of garlic, clean the cloves. Coat cloves in olive oil, season liberally with salt and roast in a 400 degree oven until caramelized and tender.</li>
<li>Toast your baguette slices under the broiler until golden brown.</li>
<li>Remove the baguette slices and spread a little of roasted garlic on top. Save the rest of the garlic for other recipes.</li>
<li>Spoon some crumbed goat cheese on the baguette slices.</li>
<li>Top the cheese with several slices of mini heirloom tomatoes.</li>
<li>Layer on some of the basil chiffonade.</li>
<li>Drizzle with EVOO and Balsamic Vinegar.</li>
</ul>
<br />
<div style="text-align: center;">
BTW, if you like, you can toast the brushcettas again after you've added the cheese or after you've added the tomatoes.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Serve up with my <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Caprese%20Martini.html" target="_blank"><i>Caprese Martinis</i></a>! </b></div>
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<b>Bon Appetweeto! </b><br />
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-84906564042809597052013-04-20T21:56:00.001-07:002014-08-13T07:35:19.885-07:00HERE'S WHAT TO DO WITH LEFTOVER STEAK<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wlWUrXGFnv-vrDtkcbT6aCjF4yUGrfLL0Wuz0k4EMibO_lxjrmMSFW2rDzBeUS74I0y86Bf-5zmGWroHohabwwzoQuQlSS1wED7_hPnKtdY7XQl-OZBCCLXsiAT7p0XMFNVnXAVnEig/s1600/Steak+Leftovers%3F+Bruschetta!.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wlWUrXGFnv-vrDtkcbT6aCjF4yUGrfLL0Wuz0k4EMibO_lxjrmMSFW2rDzBeUS74I0y86Bf-5zmGWroHohabwwzoQuQlSS1wED7_hPnKtdY7XQl-OZBCCLXsiAT7p0XMFNVnXAVnEig/s1600/Steak+Leftovers%3F+Bruschetta!.jpg" height="400" width="400" /></a></div>
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I went out to dinner last night and had a great ribeye steak. It was huge, so course, I took home a doggy bag. The only problem with leftover steak is there isn't very much of it , but I had enough to slice it up and make myself a snack!</div>
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Here's what I came up with, and , yes, you can use any steak leftovers:</div>
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<b>ROSEMARY RIBEYE CROSTINI</b></div>
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Thinly Sliced Rare Ribeye</div>
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Small Baguette Slices, Lightly Toasted</div>
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1/ 3 C. Sour Cream</div>
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1 Tsp. Horseradish Sauce</div>
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1 Tsp. Fresh Rosemary, Chopped</div>
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Sea Salt and White Pepper; to taste</div>
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Clove of Garlic, Peeled</div>
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Tbsp. Steak Sauce</div>
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Few Sprigs of Fresh Rosemary</div>
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Toast some baguette slices in the oven until lightly browned.</div>
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Slice your steak fairly thin, set aside.</div>
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Combine the sour cream, horseradish, chopped rosemary, salt and pepper in a small bowl, set aside.</div>
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When the baguettes are toasted, remove from the oven and rub the top quickly with a clove of garlic.</div>
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Top each baguette with a few slices of the ribeye, then place back in the oven for a few minutes to warm the steak.</div>
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Top each crostini with a dollop of the sour cream mixture.</div>
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Place the crostini on your serving plate, add a streak of some steak sauce for dipping, then garnish with a few sprigs of fresh rosemary.</div>
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It's like a steak sandwich, only classier!</div>
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<a href="http://lh5.ggpht.com/-g45u-HhWFc0/UXNyhess4SI/AAAAAAAAGOk/7_gXi4DqK2I/s1600/Ribeye%252520Bruschetta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="http://lh5.ggpht.com/-g45u-HhWFc0/UXNyhess4SI/AAAAAAAAGOk/7_gXi4DqK2I/s400/Ribeye%252520Bruschetta.jpg" /> </a> </div>
Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-8397141588298674222013-04-06T11:30:00.001-07:002013-04-06T11:30:37.565-07:00EASY HOMEMADE KETTLE CORN RECIPE for Caramel Popcorn Day!<div class="separator" style="clear: both; text-align: center;">
<a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Cocktail%20-%20Martinii%20Party%20Appetizer%20and%20Food%20Recipes.html" target="_blank"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHMtTAVSIr1LTDcC3AKwXuRCyDKvG2H5F28QLhDpbnKbaRrvbWB8PoPrVHTQvMX6x5kDs5UABHbXVoXYuWXRusl5PSfkbCvzfSRVXx84hvhjmPEHLRZWKHjMmHs6GRddF-KfPeU2leMHA/s400/Homemade+Kettle+Corn.jpg" width="400" /></a></div>
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<span style="font-size: large;"><span style="color: #b45f06;"><b>HOMEMADE KETTLE CORN</b></span></span></div>
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<span style="font-size: large;"><span style="color: #b45f06;"><b>for Caramel Popcorn Day!</b></span></span></div>
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I love caramel popcorn but it's such a pain to make so when I get a craving I make this <i>Homemade Kettle Corn</i> instead! Kettle Corn is that great sweet and salty popcorn that you find at county fairs all over the country that's sold for as much as $5 for a small bag. </div>
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I love the stuff and I found a way to make it at home for a fraction of the cost! Plus it's as easy as making regular popcorn if you do it right!</div>
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<b>INGREDIENTS</b></div>
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1/4 C. Coconut Oil</div>
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1/2 C. Popcorn Kernels</div>
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1/3 C. Sugar</div>
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Salt to Taste</div>
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<b>DIRECTIONS</b></div>
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<li>Melt the coconut oil in a large lidded pot over medium-high heat.</li>
<li>Drop in 3 kernels of corn, when they pop you oil is ready.</li>
<li>Remove the 3 kernels of test corn.</li>
<li>Add the sugar and the popcorn kernels and give the pot a quick stir then cover.</li>
<li>Shake the pot every few seconds until the popping slows down, about 3 - 4 minutes.</li>
<li>Remove the pot from the heat and immediately pour the Kettle Corn into a large bowl.</li>
<li>Sprinkle with salt and serve.</li>
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To aid in cleaning your pot, fill the pot completely with water and let this set to dissolve any leftover caramelized sugar. By the time you finish your popcorn you should be able to easily clean the pot with soap and water!</div>
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<b>Enjoy & Happy Caramel Popcorn Day!</b></div>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-24627039237369015402013-04-05T05:00:00.000-07:002014-01-05T23:01:32.329-07:00ROASTED ASPARAGUS BROCCOLI SOUP & Roasted Shrimp Appetizer<center>
<a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Cocktail%20-%20Martinii%20Party%20Appetizer%20and%20Food%20Recipes.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7cdSi7nxOPUwl1F4WI6ALoIP28RhGW1CEPn4NPyTNTkyKzqVL1rph2zpzbZYfOne8Oa1G4BDhXU1ZLUJrPnyk4dpOXixd9MulyYioF8XSUG3V9eJkB7d5bZNN32rUazJV1rKA5bh8Cu0/s400/Roasted+Asparagus+Broccoli+Soup.jpg" height="327" width="400" /></a></center>
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<span style="color: #6aa84f;"><span style="font-size: x-large;"><b>Roasted Asparagus and Broccoli Soup</b></span></span><br /><b><br />INGREDIENTS</b><br />2 Pounds of Asparagus, Ends Trimmed, Stems Peeled<br />1 Pound of Broccoli, Stems Peeled, Florets Removed<br />5 Yukon Gold Potatoes, Peeled & Cubed<br />1 Bunch of Scallions (Green Onions)<br />1 White Onion<br />2 Tablespoons of Roasted Garlic<br />Juice from One Lemon<br />6 C. Chicken or Vegetable Broth<br />1 C. Half & Half<br />Salt & Pepper to Taste<br />Olive Oil<b><br /><br />DIRECTIONS</b><br />Preheat the oven to 450ºF. <br />Toss the broccoli stems in olive oil, salt, pepper and some garlic powder. Place in the oven at 450 degrees for about 15 minutes.<br />Toss the asparagus in the left over olive oil mixture and add those to the baking sheet in the oven, stir and roast all for an additional 10 - 15 minutes.<br /><br />While your broccoli and asparagus are roasting:<br />Add about 2 tablespoons of olive oil to your stock pot and turn burner to medium.<br />Dice your onions and chop your green onions and add these to your stock pot, reduce heat to medium low until lightly caramelized.<br />Add the stock, the potatoes, un-roasted broccoli and the garlic, bring to a boil on high. If necessary, add enough more stock or water to cover the potatoes and broccoli.<br />Reduce heat to medium and cook until the potatoes and broccoli are fork tender.<br />Add your roasted broccoli and asparagus and cook until completely tender.<br />Once your soup is cooked blend with an immersion blender OR transfer, in batches if necessary, to a blender or food processor and puree until smooth.<br />Return to the stove on medium until reheated then add the half & half and the lemon juice.<br />Add salt & Pepper to taste.<br /><br />Serve with a dollop of sour cream and/or some dry sherry. </center>
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<span style="font-size: large;"><b><span style="color: #6aa84f;"> HOW DID I TURN THIS INTO AN APPETIZER?</span></b></span></center>
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<a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Cocktail%20-%20Martinii%20Party%20Appetizer%20and%20Food%20Recipes.html" target="_blank"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHtwjuZGeT_rMhMxw78yFEn7N-FnrNTE0cBZPUvPD2foQnUmgVuRyJYF_UC5duC18GEEscWca-RU6NUKCtqKgqLudZdrvvTr_ojzF_oIlI64l33OmoXKod4PpiGylJgQWByvM_6aTc_F4/s400/Roasted+Shrimp+in+Asparagus+Broccoli+Puree.jpg" height="400" width="250" /></a></div>
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Easy, I simply added a nice roasted shrimp to the mix! The soup is already a great pureed sauce so....<br /><br /><span style="color: #6aa84f;"><span style="font-size: large;"><b>ROASTED SHRIMP IN A SEA OF GREEN</b></span></span><br /><b><br />INGREDIENTS</b><br />1 Pound of Large (31 - 35 Count) Raw Shrimp in Shells<br />(I buy mine cleaned & deveined, saves time)<br />Leftover Roasted Asparagus Broccoli Soup<br />Olive Oil<br />Roasted Garlic, Smashed Up<br />Trader Joe's 21 Seasoning Salute<br />Pinch of Saffron & a few threads for garnish<br />Sea Salt & Pepper<br /><b><br />TOOLS</b><br />Baking Sheet<br /><b><br />DIRECTIONS</b><br />Toss some cleaned, deveined shrimp - in the shell - with olive oil, roasted garlic, Saffron, salt, and pepper.<br />Roast at 400 degrees for about 6 - 8 minutes or until the shrimp are pink and cooked through.<br />Set these aside.<br />Spoon some warm Asparagus Broccoli Soup into a serving spoon.<br />Top with one warm shrimp.<br />Garnish with a sprinkle of the Trader Joe's Seasoning Salute and a few threads of saffron.<br />Serve warm or cold.</center>
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I served these up with my <a href="http://popartdiva.com/The%20Martini%20Diva/Martini%20Recipe%20Pages/Heirloom%20Tomato%20Martini%20and%20Heirloom%20Tomato%20Infused%20Vodka%20Recipe.html" target="_blank">Heirloom Tomato Martinis</a> - nice pairing! </center>
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<b>Bon Appetit!</b> </center>
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<br />Pop Art Diva Enterpriseshttp://www.blogger.com/profile/03656961325856447179noreply@blogger.com0tag:blogger.com,1999:blog-1470212221563862362.post-47275987170628315522013-03-28T06:30:00.000-07:002013-11-05T09:10:21.068-07:00SWEET POTATO LATKES<div class="separator" style="clear: both; text-align: center;">
<a href="http://popartdiva.com/The%20Martini%20Diva/Pages/Cocktail%20-%20Martinii%20Party%20Appetizer%20and%20Food%20Recipes.html" target="_blank"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKsrA_YAF8Wp9JooQIm-w2fyn-rHRVnVT0CIsYN0wH4wFC7mQlDSua1b95ssm17xaYKcSlGq5V2p6CNFSgzBpdJR2nxiXkl2EQvtGyz93jMQpvwPp2TIftTqirwVatxAPs8zWQARu_ctg/s400/Sweet+Potato+Latkes.jpg" width="322" /></a></div>
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<span style="font-size: small;"><b><span style="color: #b45f06;">Instead of that tired old sweet potato casserole</span></b></span></div>
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<span style="font-size: small;"><b><span style="color: #b45f06;">how about some</span></b></span></div>
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<b><span style="font-size: x-large;"><span style="color: #b45f06;">SWEET POTATO LATKES</span></span></b></div>
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<span style="font-size: small;"><b><span style="color: #b45f06;">this year?</span></b></span></div>
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My mom was full blooded Czech so potato pancakes, aka latkes, were a staple in my house growing up. Being Protestants and/or Catholics, however, we did not call them latkes but latkes they were indeed!</div>
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Little nuggets of shredded potatoes, mixed up with some flour, egg, seasonings and fried to a delicious, crispy nosh to die for. Mom always served hers up with homemade applesauce which made them even better.</div>
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I didn't learn they were also "latkes" until many years later when I was working as an advertising artist in New York and the owner of the agency, also my amour at the time, took me "home to Mama" and she served up....Potato Pancakes!! Hers came with a little dollop of sour cream and a bit of caviar so it was a new taste experience for my childhood potato pancakes, one that I enjoyed greatly, thank you very much!</div>
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Here is my version of these classic Passover - Easter snacks with a little bit of Diva twist, I used sweet potatoes and served them up with some spicy Cherry Salsa!</div>
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<span style="color: #b45f06;"><b><br /></b></span></div>
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<span style="font-size: large;"><span style="color: #b45f06;"><b>SWEET POTATO LATKES</b></span></span></div>
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<span style="font-size: large;"><span style="color: #b45f06;"><b>with Sour Cream and Cherry Salsa</b></span></span></div>
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<span style="color: #b45f06;"><b>INGREDIENTS</b></span><br />
3 Pounds of Sweet Potatoes, Shredded<br />
3 Eggs<br />
1/3 C. Flour<br />
3 Scallions (Green Onions), Sliced 1/4"<br />
Kosher Salt & Pepper to Taste<br />
Peanut Oil<br />
Optional: 1/2 T. each of Ginger, Cardamom<br />
Serving: Sour Cream, Micro Greens, Sauce<br />
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<span style="color: #b45f06;"><b>TOOLS</b></span><br />
Shredder<br />
Large Mixing Bowl<br />
Large Skillet<br />
Ice Cream Scoop<br />
Spatula<br />
Wire Racked Baking Sheet<br />
Paper Towels<br />
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<span style="color: #b45f06;">DIRECTIONS</span><br />
Shred your sweet potato(es) by hand or in your food processor.<br />
Dry them by wrapping in a towel.<br />
Mix the eggs, flour and scallions in the large bowl.<br />
Stir in the shredded potatoes.<br />
Add about 1/2" of peanut oil to your skillet on medium and bring it almost to smoking point.<br />
Scoop out the mixture carefully into the hot oil, flatten slightly with the spatula.<br />
Fry 2 to 3 minutes per side or until GBD (golden brown delicious), don't crowd the pan, repeat with the remaining batter.<br />
Remove onto the wire rack on top of the paper towel lined cooking sheet.<br />
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<i><b>BAKING OPTION:</b></i> Preheat oven to 400°F. Spray a cookie sheet with nonstick spray or line with a silpat and bake for 25 minutes on one side then an additional 15 minutes on the other side.<br />
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Freezing: Place the latkes in a lidded container or a Ziploc bag by stacking the latkes one layer thick, separating each layer with wax paper or parchment paper.<br />
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Reheating: Place the frozen latkes on a wire rack on a baking sheet and heat at 400 degrees Fahrenheit (unfrozen latkes at 350) for 10 minutes (unfrozen for 5 - 8). <br />
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Top off with a dollop of sour cream and garnish with a few micro greens and serve with applesauce or another favorite sauce. I served with some Cherry Pepper Salsa (from Benjamin Twiggs.)</div>
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<span style="color: #b45f06;"><b>Mazel Tov & Dobrou chuť!</b></span></div>
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