tag:blogger.com,1999:blog-5787974706661926782024-02-07T05:44:52.782+01:00Dreaming of FoodMichellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-578797470666192678.post-12228600589081584572016-06-13T10:39:00.000+02:002016-06-13T13:23:37.717+02:00Making Homemade French Galettes (Buckwheat Pancakes)A Galette is a savoury buckwheat flour pancake that originates from the region of Brittany in France. It can be topped with egg, ham, cheese, spinach, salad, onions tomatoes, salmon, mushrooms, bacon...or whatever other toppings you might like. The most common variety has ham, emmentaler cheese, and egg.<br />
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I first tried Galettes in Copenhagen, Denmark, and loved them instantly. The buckwheat flour has a really good flavor, it gets toasted in a pan with butter, and together with the toppings it is really delicious. It is perfect to eat for lunch or brunch since it is both filling, but also light.<br />
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I decided to try to make Galettes myself, and it's actually pretty easy. I don't have a special Galette pan or tool, but they still came out pretty good. The trick is to get the pan very hot before you pour in some of the batter, and make sure the pan is buttered, and the batter coats the pan. Don't worry if the first pancake you make doesn't come out right, it can be a bit tricky in the beginning just like it is making any kind of pancake.<br />
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I got the <a href="http://foodintelligence.blogspot.dk/2010/08/connaissez-vous-la-galette-de-sarrasin.html" target="_blank">recipe</a> from a french blog. It is really simple, and makes 10 Galettes. If you want to try to make them yourself I have translated the recipe below.<br />
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<span style="font-size: large;"><b>French Galettes </b></span><br />
<span style="font-size: x-small;"><b>(Yields 10)</b></span><br />
300 grams buckwheat flour<br />
8 grams crushed sea salt<br />
750 ml filtered water<br />
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<b>Directions</b><br />
1. Mix the flour and crushed sea salt in a large bowl, slowly add in the water, and whisk until incorporated.<br />
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2. Let stand covered for 2 hours at room temperature.<br />
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3. Heat pan on a high setting.<br />
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4. Coat pan with butter once hot.<br />
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5. Add about half a cup (more or less) of the pancake batter to the hot pan, and move around to coat.<br />
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6. Bake the Galette until crispy, about 3 - 5 minutes, then gently flip it over.<br />
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7. Add your toppings in the middle of the Galette.<br />
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8. Fold all four sides slightly. The sides you folded should have no toppings. This is just to ensure every bite has toppings in it.<br />
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9. Serve on a plate.<br />
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Note: I did not use filtered water, but that could be why mine didn't come out as crispy in spots, but they still tasted delicious. I also didn't use any special tools.<br />
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You can also serve this with a salad on the side. I bought some mixed salad leaves, and added Good Seasonings Garlic & Herb salad dressing on top. :)<br />
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Hope you enjoy this recipe!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvd9Vir-Wl6vYw-S2G4sbXy-gN4ipQw65J_BHJPZgbHar-M8MDl71Kpn7AJcOVngk8M34xuIeRbuN6GKTDhoE4pfvwfDcQsdhJT-1XYqLkYLd-eqgvXueEqb8e4fgCK89BPGvtnsn9IWk/s1600/DSC00942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvd9Vir-Wl6vYw-S2G4sbXy-gN4ipQw65J_BHJPZgbHar-M8MDl71Kpn7AJcOVngk8M34xuIeRbuN6GKTDhoE4pfvwfDcQsdhJT-1XYqLkYLd-eqgvXueEqb8e4fgCK89BPGvtnsn9IWk/s640/DSC00942.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Plain Galette cooking in a pan</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQqvJ9dl_XqjjEukxPZSGMzi01fI2BrKcQ4IAw4D6d6lNO23ruXqxXfXM5ZOuO2ctgskNUaSO2GqzgSUHmyFiSo0WyDJyrlBSNxi8BgDTLAumfLevxS8ylTNgguno_VutqY0um8SMawVM/s1600/DSC00970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQqvJ9dl_XqjjEukxPZSGMzi01fI2BrKcQ4IAw4D6d6lNO23ruXqxXfXM5ZOuO2ctgskNUaSO2GqzgSUHmyFiSo0WyDJyrlBSNxi8BgDTLAumfLevxS8ylTNgguno_VutqY0um8SMawVM/s640/DSC00970.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Galette with ham and emmentaler cheese</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidxPyRVeJ2R1CQU0O6XGawI8kphQ8vZoH0tZFFYFz3wWifnjaXJ_fOnithVpjUmly7BCwZNPB_6Hs0J8RAePUZlk7GCk7KyENUczj3aU9KnNPHxx2JarBBW8_rLSPEZ5q5_1ZX_hjoxwA/s1600/DSC00974.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhidxPyRVeJ2R1CQU0O6XGawI8kphQ8vZoH0tZFFYFz3wWifnjaXJ_fOnithVpjUmly7BCwZNPB_6Hs0J8RAePUZlk7GCk7KyENUczj3aU9KnNPHxx2JarBBW8_rLSPEZ5q5_1ZX_hjoxwA/s640/DSC00974.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Galette with ham, emmentaler cheese, scrambled egg, and a side salad.</td></tr>
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-73658345017691126662016-05-11T11:57:00.001+02:002016-07-10T04:08:29.219+02:00Rustic Italian BreadYesterday I bought Manitoba flour at my local grocery store in Copenhagen, and I noticed a recipe on the back for manitoba bread. It was so simple just yeast, water, flour, and salt. I decided to try it, and was blown away by the results. This is just the kind of Italian bread recipe I have been searching for, and it's so simple. It has a crunchy crust, but it's soft in the middle, and tastes pretty amazing. Not only that but I was surprised how pretty it came out, with little effort.<br />
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If you want to see how I made a Rustic Italian bread with Manitoba flour check out my video here:<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/42bzwYBWQSE" width="560"></iframe><br />
<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">Rustic Italian Bread</span></b><br />
<b><span style="font-size: x-small;">(1 large bread or 2 small breads)</span></b><br />
<b>Ingredients</b><br />
3 grams dry yeast (2 1/4 tsp)<br />
2 dl warm water (.84 US cups)<br />
240 g manitoba flour (1 - 1 1/2cups)<br />
5 g salt (1 tsp) regular or sea salt<br />
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<b>Directions</b><br />
1. Combine the yeast and water in a tall cup, cover with plastic wrap and let stand for 5 - 10 minutes.<br />
2. Combine the salt and flour in a large bowl.<br />
3. Add the yeast mixture to the flour/salt mixture.<br />
4. Stir together until a dough forms.<br />
5. Place dough on a lightly floured surface and knead it for 10 minutes.<br />
6. Place the dough in a greased bowl, cover and let it rise for 1 hour.<br />
7. Place the dough on a lightly floured surface to shape.<br />
8. Pre-heat the oven to 230C/446F.<br />
9. Pinch the sides of the dough together to create a smooth surface on top.<br />
10. Hand roll the dough to form a baguette or shape it into a round ball or any way you want.<br />
11. Dust the dough in flour, and cut slits in the dough with a sharp knife (optional).<br />
12. Bake the dough for 20 minutes at 230C/446F and an additional 8 - 10 minutes at 200C/392F.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBNXr_Hcj1JI08GpTbHcWGKFPXsSR33xgX2SZzXkQdhu4bNqbulYUU2QwMjuG8FVBEZUy75b3yrhnkGOQfncGhzJ3y46NGXmVFQg8uy9nYiUCSg29hT8sQFv-uJ_gXf_GMiVxWeDzhZ07/s1600/DSC00653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQBNXr_Hcj1JI08GpTbHcWGKFPXsSR33xgX2SZzXkQdhu4bNqbulYUU2QwMjuG8FVBEZUy75b3yrhnkGOQfncGhzJ3y46NGXmVFQg8uy9nYiUCSg29hT8sQFv-uJ_gXf_GMiVxWeDzhZ07/s640/DSC00653.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZwU31kxcl1u1TSo2ztMcQbUatWwahJZ-rRzyEKZV5wbH002oAchMADq8IFGVuUaubfSeJofeAlEMGIG6V7uAJcESEzuJ8QODLNMNCPebj7K9afuQX4F2Y0-NDdyL8R-09CwIi2zjHsM1/s1600/DSC00655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZwU31kxcl1u1TSo2ztMcQbUatWwahJZ-rRzyEKZV5wbH002oAchMADq8IFGVuUaubfSeJofeAlEMGIG6V7uAJcESEzuJ8QODLNMNCPebj7K9afuQX4F2Y0-NDdyL8R-09CwIi2zjHsM1/s640/DSC00655.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz_V1xU7FRdJZhxNhO9DaWrOOLVs-bpcQM7DtVTFgB2jgjNJuwhURKDKne13-yiJKK2X2QoGkQzSnithjwt6FSQIBiwErlPEJMKdP9mq0yHISt-oQnMUpBTyVzFhYROy3mNyjxYEqnYg8/s1600/DSC00656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaz_V1xU7FRdJZhxNhO9DaWrOOLVs-bpcQM7DtVTFgB2jgjNJuwhURKDKne13-yiJKK2X2QoGkQzSnithjwt6FSQIBiwErlPEJMKdP9mq0yHISt-oQnMUpBTyVzFhYROy3mNyjxYEqnYg8/s640/DSC00656.JPG" width="640" /></a></div>
<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com1tag:blogger.com,1999:blog-578797470666192678.post-70806446403096995622016-05-10T22:05:00.002+02:002016-06-17T11:50:29.924+02:00Pretzel Bread Recipe<div class="separator" style="clear: both; text-align: left;">
Yesterday I decided to make Pretzel Bread. I had never made this before, but I got inspired by a friend's Facebook post of his adorable son munching on some pretzel bread at a restaurant. Yep, that's all it took for me to find a <a href="http://www.mylifeasamrs.com/2012/01/salted-pretzel-rolls.html" target="_blank">recipe</a> and try to make it myself, and I am so glad I did.</div>
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This bread is so delicious. It is firm on the outside and chewy and soft on the inside. I even decided to use two of the larger buns to make Philly Cheese steak sandwiches for dinner, and it worked out really well. The recipe is below and if you want to see a video on how I made pretzel bread check out the video I made here:</div>
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<span style="font-size: large;"><b>Pretzel Bread</b></span></div>
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(Makes 8 large buns)</div>
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<b>Ingredients</b></div>
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(for the dough)</div>
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1 ½ cups warm water</div>
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1 tblsp active dry yeast (1 package) </div>
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2 tsp sugar</div>
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4 ½ cups all-purpose flour</div>
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2 tsp sea salt or kosher salt</div>
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4 tblsp butter, melted</div>
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(for the poaching & glazing)</div>
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1/4 cup baking soda</div>
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large saucepan of water</div>
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1 egg, lightly beaten</div>
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pretzel salt or sea salt</div>
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<b>Directions</b></div>
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1. Combine the water, yeast, and sugar in a cup, cover, and let sit for 5 - 10 minutes.</div>
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2. In a large bowl, combine the flour, and salt.</div>
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3. Add the yeast mixture and melted butter to the flour mixture.</div>
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4. Stir together until a dough forms, then knead on a surface for 5 - 10 minutes or until smooth.</div>
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5. Place in a greased bowl, cover, and let rise for at least 1 hour or until double.</div>
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6. Divide the dough into 8 if you are making large buns or 16 if you are making small rolls.</div>
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7. Roll each dough into a ball by pinching the bottom of the dough and turning it, then lightly coat it with flour, and place on a baking sheet lined with baking paper.</div>
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8. Cover the balls of dough with a kitchen towel, and let rise for 30 minutes.</div>
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9. Meanwhile bring a pot of water (2 quarts) to almost boiling, lower the heat to medium, and add in the baking soda. Stir it altogether.</div>
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10. Then, place a ball of dough in the pot (pinched side/bottom side down), and let it sit for 30 seconds. Then, carefully flip it over and let the other side sit for an additional 30 seconds.</div>
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11. Place the dough back on the baking sheet (bottom side/pinched side down).</div>
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12. Repeat this until all the balls of dough have been in the warm water. You can do two at a time or more if you want, depending on the size of your pot.</div>
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13. Brush the tops of the dough with a beaten egg, and then sprinkle a bit of salt on top of each bun.</div>
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14. Take a sharp knife and make a slit on the top of the dough. I put two on the larger buns and one on the smaller rolls. This just makes them look nicer, so it's optional.</div>
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15. Bake them in a pre-heated oven set to 425F/218C for 15 - 20 minutes.</div>
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That's it. Hope you like this recipe. I'm not sure how to get the bread darker in color, maybe the water needed to be a little warmer or the buns needed to be in the water for a slightly longer time, but regardless the flavor and texture of the bread buns were really good.</div>
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Subscribe to my <a href="https://www.youtube.com/channel/UCU4cLGWfSNQztJgy6QgMgXw" target="_blank">YouTube channel</a> for more more yummy recipes. :o)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_zpNm6ZrxHF8S5FDi5vk_jc_2ZHh3x3hSR75rxvsf6A02VUNX2oDFJAsWkvFdNjY9beTVOVBLdDatx63bwcNqJKXaLDgp3ilcXdbUuJX1EHPR_8wb7aQq-WDQ6nppwwVWfx6W0TNGcWr/s1600/DSC00650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_zpNm6ZrxHF8S5FDi5vk_jc_2ZHh3x3hSR75rxvsf6A02VUNX2oDFJAsWkvFdNjY9beTVOVBLdDatx63bwcNqJKXaLDgp3ilcXdbUuJX1EHPR_8wb7aQq-WDQ6nppwwVWfx6W0TNGcWr/s640/DSC00650.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicN4c7_0qkzT3oE6rNygl0dj1wZ85iFfKKDCZoVsaVNn-RWTv9dFoCCAMOesTy0m_RVbHrSVaaSwTIc8PIi7m3mMQkdxpCZxZiBZml9JEMwvVTeDqdApi4lgxjgwPZg7SOmYs5lrJAiLn4/s1600/DSC00651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicN4c7_0qkzT3oE6rNygl0dj1wZ85iFfKKDCZoVsaVNn-RWTv9dFoCCAMOesTy0m_RVbHrSVaaSwTIc8PIi7m3mMQkdxpCZxZiBZml9JEMwvVTeDqdApi4lgxjgwPZg7SOmYs5lrJAiLn4/s640/DSC00651.JPG" width="640" /></a></div>
<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-91594406137638050552016-04-29T13:59:00.000+02:002016-05-02T16:22:48.684+02:00Queso Dip (without velveeta)One of the snacks I miss most while living abroad is Queso (cheese dip). Anytime we had a party back home there was a guarantee that cheese dip was made. We usually made it with onions sauted in butter, then added in a can of rotel tomatoes, and velveeta cheese. It was also something I loved to order from restaurants, but a restaurant never uses velveeta cheese.<br />
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In the last month Danish grocery stores finally started to carry monterey jack cheese at the stores. This cheese was unavailable here before, and guess what? It is great for making cheese dip. So I developed my own recipe with the ingredients I have access to here, and it turned out to be pretty delicious. I made a video on how I make queso dip without velveeta which you can see below.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/pe132vqGV7c" width="560"></iframe><br />
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<b><span style="font-size: x-large;">Queso Dip (without velveeta)</span></b><br />
<u><span style="font-size: large;">Ingredients</span></u><br />
(serving size: small/medium bowl)<br />
4 slices American Cheese<br />
1/2 cup Monterey jack cheese (grated)<br />
1/2 cup whipping cream<br />
1 jalapeno (remove seeds and stem)<br />
1 chili pepper (remove seeds and stem) - optional: for a spicy cheese dip<br />
1/4 small onion<br />
thin slice of butter (about 15 - 20 grams)<br />
1 - 2 tblsp milk - optional: to help thin out the cheese dip<br />
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<span style="font-size: large;">Directions</span><br />
1. First, melt butter in a pan, and saute chopped onions, jalapeno, and chili pepper.<br />
2. Add whipping cream to the pan, and bring it to a boil.<br />
3. Lower the heat, and add in the monterey jack cheese. Stir until melted.<br />
4. Then, add in the american cheese. Stir until melted.<br />
5. Next, add in a few splashes of milk if the cheese dip is too thick.<br />
6. Season with salt and pepper.<br />
7. Serve as is, or for a more creamy queso, add the cheese dip to a food chopper and blend until smooth.<br />
8. Serve in your favorite dish.<br />
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Note: I am pretty sure you could omit the american cheese, and add an additional 1/2 cup monterey jack cheese instead making a white queso dip, but I haven't tried this. The great thing about monterey jack cheese is that it does not become grainy and stays smooth. If you want to make larger quantities then double the recipe, but be careful about doubling the peppers. You could always saute the peppers whole, remove them from the pan, and add them in a little at a time until you think it's spicy enough.<br />
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Enjoy! :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Note: this recipe made a little more cheese dip than pictured above.</td></tr>
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-80528938761970225332016-04-27T14:56:00.001+02:002016-04-27T15:55:02.185+02:00Roasted Salsa RecipeOne of my favorite things to eat back home in San Antonio is Salsa. If you go to any Mexican restaurant in San Antonio you get a free bowl of salsa and chips to munch on, strangely enough, even at breakfast time. Anyways, It's always so good, and always homemade. At the grocery store back home, the Salsa aisle is kind of insane. There seem to be 100 different kinds, and every jar claims to be award winning or the best, but actually it's very very difficult to find one that tastes good. I always try one and end up being disappointed. The best ones are usually the freshly made Salsas in the refrigerated section. H.E.B. makes a really good fresh salsa btw.<br />
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Well, the salsa craze hasn't quite hit Denmark, yet, and I can see why. The salsa I have had here is pretty disgusting. It usually just tastes like a bowl of chopped tomatoes or pizza sauce. That is not Salsa. If I never had Mexican food before, and had to base my opinion on the Mexican food I have tried in Denmark, I would hate it, but that is to say not a lot of places make Mexican food to begin with here, and trust me the Danes have perfected so many other kinds of food. Also Mexico is pretty far from Denmark. :o)<br />
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Yesterday I decided to try to make Roasted Salsa. Surprisingly it was so easy to make, and tastes so much like the roasted salsa I love at Salsalitos restaurant in San Antonio. I found the recipe online <a href="http://www.seriouseats.com/recipes/2012/05/roasted-tomato-salsa.html" target="_blank">here</a> and I made a video which you can see below.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Lj0-VN4iZWY" width="560"></iframe><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Roasted Salsa</span><br />
<u>Ingredients</u><br />
1 1b. Plum Tomatoes (about 7 1/2 plum tomatoes)<br />
1 tsp. sea salt<br />
1 medium jalapeno pepper<br />
2 medium cloves garlic<br />
1/2 medium onion or 3/4 small onion<br />
2 tsp. freshly squeezed lime juice (about 1/2 a lime)<br />
sugar (optional)<br />
cilantro (optional)<br />
<br />
<u>Directions</u><br />
1. Rinse and dry the tomatoes and jalapeno. Then, warm up the oven, and set an oven safe pan/dish inside the oven to warm up. I set my oven to 248F/120C.<br />
2. Chop 1/2 a medium onion into four chunks, set aside.<br />
3. Slice each tomato in half.<br />
4. Remove the pan/dish from the oven, and place the tomatoes (skin side down), jalapeno, garlic cloves (skin on), and onion on the pan/dish. Sprinkle salt evenly on the tomatoes.<br />
5. Turn on the broiler in the oven, and place the pan/dish in the oven for about 10 minutes.<br />
6. Then, turn over all of the ingredients, and broil for another 7 - 10 minutes or until toasted.<br />
7. Remove pan/dish from the oven and let cool for about 10 minutes.<br />
8. Then, add the tomatoes and onion to a food chopper.<br />
9. Next, remove the stem, and seeds from the jalapeno, and roughly chop it into a few chunks, and add it to the food chopper.<br />
10. Finally, remove the skin from the garlic cloves, and chop off the end piece, and add the garlic to the chopper.<br />
11. Pulse everything until well mixed, then stir in the lime juice.<br />
12. Add more salt, if needed.<br />
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Note: I used a grill pan in the oven, but you could use an oven safe frying pan or a baking dish. Alternatively you could try to toast the vegetables on the stove top on a high heat, although I haven't tried that.<br />
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The original recipe calls for cilantro and sugar. I did not add this to my recipe, and it tasted great, but you can add that if you wish.<br />
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Hope you enjoy this recipe! :o)<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-46946015161425056762016-04-21T23:28:00.002+02:002016-04-21T23:28:59.763+02:00How to Make QuesadillasQuesadillas are so easy to make. You can make them with just cheese, refried beans and cheese, fajitas and cheese or taco meat and cheese. I am surprised how in Europe so many places make quesadillas kind of weird, with whole chunks of boiled chicken breasts or corn mixed in. So I figured there might be some people out there who don't know how to make Quesadillas. If you want to learn how I make them, check out my video below.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/giTCxqiOPFc" width="560"></iframe>
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Quesadilla Recipe</span><br />
<u><span style="font-size: large;">Ingredients</span></u><br />
meat (beef fajitas, chicken fajitas, or taco meat) - optional<br />
refried beans - optional<br />
tortillas<br />
butter - optional<br />
cheese (cheddar, monterey jack, mozzarella, quesadilla...or a good melting cheese)<br />
<br />
<u><span style="font-size: large;">Directions</span></u><br />
1. Butter one side of each tortilla (takes two tortillas to make one quesadilla).<br />
2. Place cheese on top of the butter side of one tortilla.<br />
3. Spread refried beans, or beef fajitas, or chicken fajitas, or taco meat on top of the cheese.<br />
4. Sprinkle more cheese on top of the filling.<br />
5. Place the tortilla with butter on top of the filling, butter side down.<br />
6. Toast in a pan on a medium/low heat for about 3-4 minutes on each side.<br />
7. Cut the quesadilla into 4 to 8 slices, like a pizza.<br />
8. Serve with guacamole or chips and salsa, if you want.<br />
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That's it. It is way easier than it is described, and you can also just make a cheese quesadilla. The meat is optional, and the cheese types are just suggestions.You can also mix a white cheese and a cheddar cheese together. Hope you enjoy it!<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-70082807686089601912016-04-17T21:37:00.002+02:002016-05-19T09:50:15.921+02:00Best Soft and Light Homemade Dinner Rolls<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">I love homemade bread, but it's rare I find a recipe I love. Today, I found a really good recipe. I got the recipe from a home cook who shared her mother's <a href="http://goodlookinhomecookin.blogspot.dk/2009/07/moms-bread.html?showComment=1460885096437#c1498795911798765550" target="_blank">bread recipe</a> online. I will definitely be making this recipe again. The dinner rolls were light, soft, and really yummy. I think this recipe would be great as sandwich loaf bread too. I filmed how I made them, and you can see the video below.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/u_MkTVCOVMA" width="560"></iframe>
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<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">If you want to make this recipe here it is!</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: large; line-height: 20.8px;"><b>Homemade Dinner Rolls</b></span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: x-small; line-height: 20.8px;">(Yields 16 Large/Medium Rolls or 2 loaves of bread)</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;"><u>Ingredients</u></span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1 tblsp yeast</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1 tblsp sugar</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1/2 cup warm water</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">5 cups flour</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1/4 cup sugar</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1/2 tblsp salt</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1 1/2 cups warm water</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1/4 cup oil</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;">1 tblsp butter (for brushing)</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;"><u>Directions</u></span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">1. Mix yeast, sugar, and warm water together in a tall glass, cover, and set aside.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">2. In a large bowl, mix flour, salt, and additional sugar together.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">3. Then, add the yeast mixture, additional warm water, and oil to the flour.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">4. Stir together until a dough forms.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">5. On a lightly floured board, knead the dough for at least 5 minutes, or until it comes together. I had to use an additional cup of flour when kneading. </span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">6. Place the dough in an oiled bowl, and cover and let rise for 1 hour.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">7. After it has risen, shape the dough into rolls, and place them on a baking sheet lined with baking paper.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">8. Brush the tops of the rolls with melted butter.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">9. Cover with plastic wrap, and a tea towel, and let rise for 30 minutes.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">10. Pre-heat the oven to 375F/190 C.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">11. Bake the rolls for 30 minutes or until golden.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;">Note: The original recipe is a lot larger. I scaled it down in half, which made 16 large/medium dinner rolls. So the recipe written above is half the original recipe. If you want smaller rolls you can divide the dough into 32 pieces to make 32 small rolls. You could also make two loaves of bread with this recipe, although I haven't tried that yet. Also, I changed a few steps in the recipe, such as brushing the rolls with butter before you bake them, and not after. I hope you enjoy it.</span><br />
<span style="background-color: white; color: #333333; font-family: "georgia" , serif; line-height: 20.8px;"><br /></span>
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<span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px; line-height: 20.8px;"><br /></span>Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com2tag:blogger.com,1999:blog-578797470666192678.post-34733852681453695822016-04-13T22:41:00.003+02:002016-04-13T22:45:48.955+02:00How to make Homemade Flour TortillasMaking flour tortillas from scratch is pretty quick and easy. In Denmark, you can only find some pre-made tortillas that taste really dry, and bland, so much so that they will ruin any meal you use them with. So what does that mean? I gotta make tortillas from scratch if I want them to be good. :o) The hard part can be rolling them out, and cooking them, but once you get the hang of it, it's pretty easy in the end. Here is a video on how I make homemade tortillas, and below is the recipe.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Jwy7FQKFvUM" width="560"></iframe><br />
<b><span style="font-size: large;"><br /></span></b><b><span style="font-size: large;">Ingredients</span></b><br />
(makes 12 large tortillas)<br />
2 cups flour<br />
1/2 tsp. salt<br />
2 tsp. baking powder<br />
1 tblsp. coconut oil<br />
3/4 cup warm water<br />
<br />
<span style="font-size: large;"><b>Recipe</b></span><br />
1. Mix the flour, salt, and baking powder in a medium bowl.<br />
2. Add the coconut oil or oil of your choice, and mix it together with your fingers, until kind of resembling bread crumbs.<br />
3. Add warm water, and mix together with a spoon or fork until a dough forms.<br />
4. Knead the dough on a lightly floured surface for a minute or less until it becomes smooth.<br />
5. Then, divide the dough into equal portions, and cover with plastic wrap and a towel.<br />
6. Let the balls of dough rest for about 10 minutes.<br />
7. Meanwhile, after 5 minutes, set a pan on the stove and let it heat up. I usually have it on a medium/high setting. It's important that the pan is hot enough when you start to cook the tortillas.<br />
8. Roll a tortilla on a lightly floured surface. I usually press it down, and then roll it. You can roll it to the thickness you want.<br />
9. Place the tortilla in the hot pan and cook it for a minute or two on each side. It is a good sign if it puffs up. Sometimes the first tortilla doesn't come out well, if the pan is not hot enough. Make sure to watch the tortilla closely and flip it over when it starts to brown.<br />
10. Repeat this process until all tortillas have been made.<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-56085533360576911392016-04-11T23:20:00.000+02:002016-04-11T23:30:53.782+02:00How to make Potato and Egg Breakfast TacosOne of my favorite things to eat for breakfast are breakfast tacos. Something that surprisingly is unknown in most parts of the world, but in my hometown of San Antonio, Texas it is really popular. There are many varieties of breakfast tacos from sausage and egg, to bean and cheese, to chorizo and egg. One of my favorites are potato and egg tacos. Of course back home in Texas I usually would just dine in at my favorite Mexican restaurant or drive thru in the morning to pick up some breakfast tacos, but living in Denmark, I can't do that. Instead I have to make them myself. It is actually pretty easy, although a little more time consuming, since I have to make the tortillas as well.<br />
<br />
So I made a video showing you how I make potato and egg breakfast tacos here in Denmark. You can see it below.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/WERWi0b9Y9g" width="560"></iframe>
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Basically, all you do is fry potatoes, scramble eggs, mix it together, and put it in a tortilla. Top it off with some salsa, and you have yourself a potato and egg breakfast taco. :o) I made the tortillas homemade, and will upload a video on how to make homemade tortillas soon. In the mean time this is how I make potato and egg breakfast tacos. :o)<br />
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<span style="font-size: large;"><b>Ingredients</b></span><br />
<u>Fried Potatoes</u><br />
potatoes (1 1/2 small potato per taco)<br />
onion, for flavoring (half an onion should be enough)<br />
frying oil<br />
<u><br /></u>
<u>Scrambled Eggs</u><br />
eggs (1 per taco)<br />
salt<br />
pepper<br />
butter<br />
<br />
Tortillas<br />
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<b><span style="font-size: large;">Directions</span></b><br />
1. First, wash the potatoes and peel (optional) and chop them into cubes.<br />
2. Next, season them with salt and pepper.<br />
3. Then, slice an onion into large chunks (this will be removed later). If you want to eat the onion with your potatoes then chop it more finely.<br />
4. In a small pot, fry the potatoes and onions together until tender. This should take about 10 - 15 minutes. The potatoes are not meant to be crispy, just cooked.<br />
5. Meanwhile, crack the eggs in a bowl, season them with pepper, and mix them together. Set the eggs aside until ready to use.<br />
6. Then, check if the potatoes are tender by poking a few with a knife. Remove the onions, drain the potatoes, and put the potatoes in a bowl lined with a paper towel, until ready to use.<br />
7. Melt butter in a frying pan on medium heat, then season the eggs with salt, whisk them, and add eggs to the frying pan. Let them sit for a little bit to cook, and then stir them together. Remove the eggs from the heat once almost cooked, and continue to scramble them.<br />
8. Then, add in the potatoes, and mix it altogether.<br />
9. Finally, spread some butter on a tortilla (optional), and put some potato/egg in the center of the tortilla. Add in salsa, if you want, and that's it. I usually add salsa to mine but I didn't have any at the time. I hope you like this recipe!<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-85324228275986779392016-03-29T21:16:00.001+02:002016-04-08T05:46:01.582+02:00How to make the Swedish Pastry SockerbullarLiving in Denmark, it is easy to go to Sweden. It takes only 40 minutes from Copenhagen by car. So I sometimes go there, and I have enjoyed every pastry I have tried. The last time I went to Sweden (this last weekend), I picked up a Swedish pastry cookbook by the pastry chef Helene Johansson, so I could make these pastries I love at home.<br />
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The first recipe I tried to make was for the pastry called Sockerbullar (Sugar Buns). It is this light sweet bread with vanilla cream in the middle, rolled in sugar. The cream is suppose to represent the sun, and it is one of my favorite pastries to eat when I visit Sweden.<br />
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This recipe was actually pretty easy. I will translate the recipe below from Swedish to English so you can try it. I also made a video on how I made Sockerbullar, which you can see below.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/5onHvUG3UOU" width="560"></iframe>
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The original recipe makes 35 sockerbullar, so I scaled it down to 6. If you want to make more than that, feel free to double the recipe. I hope you enjoy these. :o)<br />
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<u><b><span style="font-size: large;">Sockerbullar</span></b></u><br />
(makes 6 - 8)<br />
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<u><b>Ingredients</b></u><br />
(vanilla cream)<br />
1 tsp. vanilla sugar or 1/4 vanilla bean<br />
125 grams milk<br />
1.5 egg yolks<br />
31.25 grams sugar<br />
12.5 grams corn starch<br />
12.5 grams butter<br />
<br />
butter for brushing<br />
sugar for garneshing<br />
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<u><b>Directions</b></u><br />
1. Start this recipe by making the vanilla cream. First, mix milk and vanilla together in a saucepan, and bring it to a boil.<br />
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2. Meanwhile, in a separate bowl whisk the egg yolks, corn starch, and sugar together.<br />
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3. Then, pour in the hot milk mixture into the egg mixture, and combine.<br />
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4. Next, pour everything back into the saucepan, and whisk together until it thickens.<br />
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5. Then, add in the butter until melted.<br />
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6. Place it in the fridge to cool, until ready to use.<br />
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<u><b>Ingredients</b></u><br />
(bread)<br />
<br />
18.75 grams yeast<br />
125 grams cold milk<br />
300 grams flour<br />
50 grams sugar<br />
50 grams butter (room temperature)<br />
5 grams cardamom<br />
1.25 grams salt<br />
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<u><b>Directions</b></u><br />
1. In a large bowl mix the yeast and milk together. Set aside<br />
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2. In a separate medium size bowl mix the flour, sugar, cardamom, and salt together. Then, add in the butter, and mix it into the dry ingredients until it resembles bread crumbs.<br />
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3. Next, add the flour mixture to the milk/yeast mixture. Stir together until a dough forms.<br />
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4. Knead the dough by hand for 12 minutes or until smooth and elastic.<br />
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5. Then, let the dough rest for 10 minutes.<br />
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6. Next, split the dough into 6 - 8 pieces, roll into balls, and place on a baking sheet covered with baking paper.<br />
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7. Cover the dough with plastic wrap, and a towel, and let rise for at least 1 hour.<br />
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8. Then, pre-heat the oven to 225 C/437 F.<br />
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9. Next, put the vanilla cream in a piping bag, and push it down into the center of each ball of dough, piping out the cream into the center as it's being pushed down.<br />
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10. Bake in the oven for 10 - 12 minutes.<br />
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11. Finally, after the bread has cooled a bit, brush the sides with melted butter, and roll into sugar.<br />
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That's it! I feel like the hardest part of this recipe is kneading the bread, and it's a bit tricky to roll into sugar, but hopefully the video I made will help.<br />
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Note: After making this recipe once, I think next time I will flatten the balls of dough just a bit so they aren't as tall. Also, I would like to try letting the dough rise for more than an hour, so the bread is even more light. I probably will also reduce the cardamom by half since it was a little strong. You can make these changes if you want, and let me know how it turns out. I hope you like this recipe.<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com2tag:blogger.com,1999:blog-578797470666192678.post-20858397918023421372016-03-29T12:10:00.000+02:002016-03-29T12:30:33.542+02:00Luby's Baked Potato Soup RecipeIn Texas, there is a chain called Luby's Cafeteria. It was a place I often ate at growing up, and I loved the food. So when I saw Luby's released a cook book with their recipes, I bought one, and have been cooking with it ever since. One recipe from this book I use the most is the Baked Potato Soup recipe. I never actually ordered any soup at Luby's, but if you want a great recipe for potato soup, this is it!<br />
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I usually divide the recipe in half, since it is just me and my boyfriend here, but I will type the full recipe below and you can divide it in half, if you wish. I modified the recipe a little bit so I will note what I leave out or do different.<br />
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I also made a video on how I make this recipe, that you can watch here:<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/sFHn6wOmD9k" width="560"></iframe>
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Hope you enjoy it!<br />
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<span style="font-size: large;"><b>Luby's Baked Potato Soup Recipe</b></span><br />
(serves 10)<br />
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<b><u>Ingredients</u></b><br />
1/2 cup chopped raw bacon<br />
4 tblsp (56 grams) butter<br />
1/2 cup all-purpose flour<br />
pinched dried thyme leaves<br />
1/8 tsp. nutmeg<br />
1 chicken bouillon cube<br />
10 cups chicken broth<br />
8 cups peeled and diced potatoes<br />
1 cup heavy whipping cream<br />
2 tsp. salt<br />
1 tsp. freshly ground black pepper<br />
2 large potatoes, baked, peeled, and diced<br />
1 dried bay leaf (optional)<br />
1/2 cup sliced green onions (optional)<br />
1 cups shredded american/cheddar cheese (optional)<br />
1 cup diced white onions (optional)<br />
1/2 cup sour cream (optional)<br />
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<u><b>Directions</b></u><br />
<u><b><br /></b></u>
1. Place bacon and butter in a large saucepan/pot and cook bacon over medium heat for 8 to 10 minutes, until crispy. Stir often.<br />
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2. While the bacon is cooking, you should peel and dice the potatoes. 1 large baking potato usually equals 1 cup chopped potatoes. You can set them aside until you are ready to use them.<br />
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3. You can add white onions, if you want, and cook them for 3 minutes.<br />
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4. If you want bacon with a little crunch in your soup, then remove the bacon from the pot, and place it in a bowl lined with a paper towel, once it is crispy. Otherwise, just leave the bacon in the pot and continue the recipe.<br />
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5. Next, add in the flour, and using a whisk stir it. Cook the flour for about 1-2 minutes.<br />
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6. Then, add in the chicken stock, bouillon cube, thyme, nutmeg, and diced raw potatoes. I usually use water and extra bouillon cubes to make chicken stock, if you don't have chicken stock.<br />
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7. Bring it all to a boil, then reduce the heat, cover the pot with a lid, and let it simmer for 15 minutes.<br />
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8. While the soup is cooking, you can prepare the baked potatoes.<br />
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9. Pre-heat the oven to a high heat around 220C/428F. Then peel, and dice two large baking potatoes.<br />
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10. In a plastic food safe bag, place the diced potatoes, and drizzle them with olive oil. Then, season them with thyme, salt, and pepper.<br />
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11. Place the potatoes on a baking sheet lined with baking paper or an oiled baking pan, and bake them in the oven until tender, about 15 - 20 minutes. You should check on them as they cook.<br />
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12. Next, if the potatoes in the soup are tender, then mash them with a potato masher. For a creamier soup, you can also use a hand mixer/chopper, but be careful.<br />
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13. Then, add in the cream, and bring the soup to a boil. This will thicken the soup. You can add more cream if the soup is not thick enough.<br />
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14. Next, lower the heat, and season the soup with salt, and pepper. Taste the soup. You can also add in more thyme.<br />
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15. The soup is done now. Check on the oven baked potatoes, if they are finished then remove them from the oven.<br />
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16. Now for serving. Put some oven potatoes in a soup bowl, and add in hot soup, and some toppings like bacon, cheddar cheese, sour cream, and/or green onions.<br />
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That's it. I hope you enjoy this recipe. In the Luby's cookbook, instead of baking diced potatoes in the oven with seasonings like I do, it says to peel the potatoes, bake them whole, then dice them. You can do that as well if you want. It might take a bit longer, and the potatoes will be flavorless. I like my way better. :)<br />
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Happy Eating! :o)<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-51450150475149623252016-03-25T00:12:00.003+01:002016-03-25T06:49:38.505+01:00Pizza Dough RecipeThis pizza dough has two different kinds of flour. It makes a really good thin and crispy pizza. It is a recipe by two Danish chefs that host a cooking show in Denmark called Spise med Price. I will translate the recipe to English below, and I also made a video showing you how I made this pizza. Hope you enjoy it!<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/AgDgiInzdBI" width="560"></iframe>
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<br />
<span style="font-size: large;"><b>Pizza Dough Recipe </b></span><br />
<span style="font-size: large;"><br /></span>
<u><b>Ingredients</b></u><br />
300 grams pizza flour (type 00 flour)<br />
200 grams Plain flour or Durum Flour<br />
1/2 tblsp. sea salt<br />
2 tsp. dry yeast<br />
2 tblsp. olive oil<br />
3 deciliters water<br />
<br />
<u><b>Directions</b></u><br />
<u><b><br /></b></u>
1. In a tall glass or small bowl mix the yeast and warm water together. Cover and let sit for 5 - 10 minutes.<br />
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2. Then, in a large bowl mix both kinds of flour, and sea salt (crushed).<br />
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3. Then, make a well in the center of the flour, and pour in the yeast mixture and olive oil.<br />
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4. Mix together until a dough forms.<br />
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5. Next, form the dough into a ball, and on a floured surface, knead the dough for 5 - 7 minutes or until smooth and elastic.<br />
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6. Place the dough in a large bowl drizzled with olive oil, and coat the dough in the olive oil.<br />
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7. Cover the dough and let it rise for 2 hours or overnight.<br />
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8. Then, after the dough has risen, pre-heat the oven to the highest heat. If you are using a pizza stone, place it in the oven as well.<br />
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9. Next, punch down the dough and divide it into 3 or 4 if you want a super thin pizza. If you aren't using all the dough now, then place the dough you aren't using in a food safe plastic bag and put it in the fridge.<br />
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10. Then, stretch out the dough you are using or roll it out with a rolling pin on a lightly floured surface.<br />
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11. Move the flattened dough to a baking tray, or baking paper, once finished. You can also roll it out on a piece of baking paper but it's not that easy.<br />
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12. Add the sauce, cheese, and toppings, and then place in the oven. If you are using a pizza stone, then remove that from the oven, and carefully place the pizza on the stone.<br />
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13. Bake the pizza for 10 minutes or until it looks ready.<br />
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Tip: To avoid the dough having too much flour, you can add the yeast/water mixture to a large bowl first, then olive oil, and then add in the flour/salt mixture little by little until a dough forms.<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-57008166411050217672016-03-23T19:10:00.002+01:002016-03-23T19:22:28.122+01:00Jam Filled Butter Cookies RecipeThese cookies are a favorite of mine. They are buttery, slightly sweet, and with jam in the middle. I think they are called different names across the globe but I know them as Linzer cookies, and they are thought to have originated from Austria. I made a video on how I make these cookies, and the recipe is below the video. Hope you enjoy them! :)<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/WNrA0auXizs" width="560"></iframe>
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<span style="font-size: large;"><b>Jam Filled Butter Cookies </b></span><br />
<u><span style="font-size: large;">Ingredients</span></u><br />
250g flour<br />
200g butter, cut into small cubes<br />
100g powedered sugar<br />
pinch of salt<br />
2 egg yolks<br />
jam<br />
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<span style="font-size: large;"><u>Directions</u></span><br />
1. Preheat the oven to 170C/325F<br />
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2. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs.<br />
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3. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm. Cut out shapes using a 4cm/1½in cutter.<br />
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4. Cut out the middle of half the cookies.<br />
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5. Place the cookies on a baking tray lined with parchment paper and bake them for 10 - 12 minutes.<br />
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6. After the cookies have cooled, place a small dollop of jam or spread jam on the whole bottom half of a cookie.<br />
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7. Then, place the top half of the cookie onto the bottom half spread with jam.<br />
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8. Repeat until all the cookies are complete.<br />
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Note: The original recipe can be found <a href="http://www.bbc.co.uk/food/recipes/medley_of_mini_sables_84193" target="_blank">here</a>.<br />
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Enjoy! :o)Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com5tag:blogger.com,1999:blog-578797470666192678.post-21658960912124536862016-03-21T23:15:00.000+01:002016-07-26T10:03:54.087+02:00Italian Parmesan Oregano Bread RecipeThis bread recipe is similar to the Parmesan Oregano Bread at Subway, a sandwich chain from the U.S.. It is so delicious and great for sandwiches, tapas, or simply just sliced on the side of a meal. It is really flavorful, crunchy on top, and soft on the inside. I usually just make one baguette or two small breads, but if you have a large family or simply just want two loaves of bread, then make sure to double this recipe. If you want to see a video on how I make it check it out here, otherwise the recipe is below. Hope you enjoy it!<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/afOpQ1pzaxM" width="560"></iframe>
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<span style="font-size: x-large;">Italian Parmesan Oregano Bread Recipe</span><br />
(makes 1 baguette or 2 small loaves)<br />
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<span style="font-size: large;"><u>Ingredients</u></span><br />
(For the dough)<br />
2 1/4 tsp. dry yeast<br />
3/4 cup warm water<br />
1/2 tsp. honey<br />
1 tsp. sea salt<br />
2 cups all purpose flour<br />
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(for the topping)<br />
1/4 cup parmesan cheese<br />
1/2 tsp. garlic powder<br />
1/2 tblsp. oregano<br />
1 tsp. olive oil<br />
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<span style="font-size: large;"><u>Directions</u></span><br />
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<span style="font-family: inherit;">1. Place the yeast, honey, and warm water in a large bowl. Cover and let it stand for 5 - 10 minutes.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2. In a separate bowl, whisk the salt and flour together. Then mix the flour into the yeast mixture, a little at a time, until it forms a dough.</span><br />
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<span style="font-family: inherit;">3. Turn the dough out onto a floured surface and knead it for 5 - 7 minutes until smooth and elastic.</span><br />
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<span style="font-family: inherit;">4. Place the dough in a lightly oiled bowl, and turn once to coat.</span><br />
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<span style="font-family: inherit;">5. Cover the dough with plastic wrap and let it rise for 1 1/2 hours or until doubled in size.</span><br />
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<ol class="expanded" style="border-bottom-width: 0px; box-sizing: border-box; color: #353a3b; line-height: 22px; list-style: none; margin-bottom: 11px; margin-top: 0px; padding-left: 0px; position: relative;">
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;"><span style="font-family: inherit;">6. Gently punch down the dough, and shape it. You can shape it into one baguette or two small round breads, if you decided to follow this recipe exactly.</span></li>
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;"><span style="font-family: inherit;">7. Then, in a small bowl, combine the parmesan, oregano, and garlic powder together. Then, mix in the olive oil.</span></li>
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;">8. Next, rub a little olive oil on top of the bread, and rub on the parmesan mixture.</li>
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;">9. Let the dough rest for an additional 30 minutes.</li>
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;">11. Pre-heat the oven to 220C/425F.</li>
<li style="box-sizing: border-box; letter-spacing: 0px; margin-bottom: 1.11111em;">10. Finally, in a preheated oven bake the bread for around 25 minutes.</li>
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Note: If you double the recipe, you don't need to double the yeast amount.<br />
<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com11tag:blogger.com,1999:blog-578797470666192678.post-29545600819546980482016-03-20T19:17:00.002+01:002016-03-20T22:48:05.698+01:00Homemade Hamburger Helper RecipeGrowing up in Texas, my mom occasionally made Hamburger Helper for dinner. It came in a box, and was so tasty, and easy for her to make. I loved it, and I still love it. Now I live in Denmark, and Hamburger Helper is not here, so I had to learn how to make it myself, from scratch. I was surprised how easy it is to make, and how it tastes even better than the original. I made a video on how to make it from scratch, which is below, and the recipe is below this video. I hope you like it. :o)<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/art2AxD9HGY" width="560"></iframe><br />
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<span style="font-size: large;"><b>Hamburger Helper Recipe</b></span><br />
(serves: 2 - 3 people)<br />
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<u><span style="font-size: large;">Ingredients</span></u><br />
1/4 lb ground beef (or more)<br />
1/4 small onion (cut thick)<br />
1/4 tsp. garlic (minced)<br />
3/4 cup whipping cream<br />
1/2 cup hot water (or more)<br />
1 cup elbow macaroni<br />
1/8 tsp. sugar<br />
1/4 tsp. salt<br />
pinch black pepper<br />
1/4 tsp. oregano<br />
1/4 tsp. parsley<br />
1/4 tsp. paprika<br />
pinch chili powder<br />
1/2 cup shredded cheddar cheese<br />
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<u><span style="font-size: large;">Directions</span></u><br />
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1. Brown the ground beef in a pot or skillet over medium/high heat until cooked.<br />
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2. Add thick slices of onions, and minced garlic to the cooked meat and stir. Let it cook for about 5 minutes.<br />
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3. Remove the onions, and drain the meat, if necessary.<br />
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4. Add the seasonings/spices, the whipping cream, and hot water to the pot.<br />
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5. Bring it to a boil, then add in the pasta.<br />
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6. Cook the pasta according to package instructions.<br />
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7. Then, add the shredded cheese, and stir until melted. If the sauce is not thick enough, let it cook a little bit longer before serving.<br />
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8. Taste the hamburger helper and add more salt and pepper, if needed.<br />
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Tip1: When you add water to the pasta, just add enough so the pasta has enough liquid to cook in. If you cover the pot while it is boiling, then reduce the heat, and watch it closely so it doesn't spill over. I found that the longer the pasta needs to cook, the more water you need. You can always add more water while the pasta is cooking if it becomes too dry, but if you end up adding too much water it might dilute the flavor.<br />
Tip 2: If the sauce is not thick enough, then let the finished hamburger helper cook a little bit longer before serving.<br />
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Happy eating!Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-57235441772754755822016-03-19T20:45:00.002+01:002016-03-20T19:20:42.815+01:00Best Buttermilk Biscuit RecipeI have tried so many recipes for buttermilk biscuits, and finally found one that I love. They are so easy to make, and I often just whip them up quickly when I want to have some biscuits.<br />
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So the other day I made a video showing how I make my favorite buttermilk biscuit recipe. I uploaded it to my new YouTube channel. You can watch it below and make sure to subscribe if you want to see more cooking videos. The recipe is below the video. Note: In this video I only make half the recipe.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/7IifH--tUX0" width="560"></iframe><br />
<span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;"><b>Buttermilk Biscuit Recipe</b></span><br />
(makes 10 - 12 biscuits)<br />
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<u><span style="font-size: large;">Ingredients</span></u><br />
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<span style="line-height: 14.4px;">2 cups flour</span><br />
<span style="line-height: 14.4px;">1⁄4 tsp. baking soda</span><br />
<span style="line-height: 14.4px;">1 tblsp. baking powder</span><br />
<span style="line-height: 14.4px;">3/4 tsp. salt</span><br />
<span style="line-height: 14.4px;">6 tblsp. salted butter</span><br />
<span style="line-height: 14.4px;">1 cup buttermilk (or less)</span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;"><br /></span>
<span style="font-size: large; line-height: 14.4px;"><u>Directions</u></span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;">1. Preheat oven to 232°C/450°F.</span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;">2. Combine the dry ingredients in a bowl, whisk. Then, cut the butter into chunks and mix with dry ingredients until it resembles breadcrumbs.</span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;">3. Next, add just enough buttermilk to form a dough (You might not use all the buttermilk). </span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;">4. Then, turn the dough out onto a floured board and gently pat dough until it's about 1/2" thick. Do not use a rolling pin. Fold the dough about 2 - 3 times, and gently press the dough down until it is about 1 inches thick.</span><br />
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<span style="line-height: 14.4px;">5. Use a round cutter to cut into rounds. Then, place the biscuits on a baking tray. Note: If you place the biscuits close together (touching each other) they will rise more in the oven. </span><br />
<span style="line-height: 14.4px;"><br /></span>
<span style="line-height: 14.4px;">6. Bake for about 10-12 minutes or until golden brown.</span><br />
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<span style="line-height: 14.4px;">Tip 1: To make drop biscuits, use all of the buttermilk. It will make a wet dough. Simply spoon balls of dough, a few inches apart, onto a baking sheet. Bake until golden brown.</span><br />
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<span style="line-height: 14.4px;">Tip 2: To make buttermilk, put 1 tblsp. vinegar or lemon juice in a 1 cup measuring cup and fill the rest of the cup with milk. Let stand for about 5 minutes before using.</span><br />
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<span style="line-height: 14.4px;">Tip 3: The biscuits rise even more if the dough is not too dry. So it's best to dust a slightly wet dough in flour before you cut out the biscuits.</span>Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-46671213059317689292016-03-12T22:25:00.000+01:002016-03-16T12:23:51.576+01:00Best Burgers in CopenhagenBurgers are one of my favorite foods. In Texas we have a lot of great burger places, and when I came to Copenhagen, although a lot of restaurants/cafes are making burgers, most of them just didn't live up to my standards. One of the biggest problems was the burger bun, it is sometimes too dense, dry, or hard. Other times it is the meat, it just doesn't have the right flavor, or it's shaped too small for the bun, so your first few bites are just bread.<br />
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A good burger to me has a light, and soft but slightly toasted bun, a juicy and flavorful patty, and good cheese. The fries are important too. Freshly cut fries that are crispy can really make a difference. When I order a burger with fries I want to enjoy the whole meal and not just the fries or just the burger, so both being good is definitely a plus.<br />
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Now that I have lived in Copenhagen for several years I have found some really amazing burgers. Below is a list of places where you can get the best burgers in Copenhagen.<br />
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<span style="font-size: large;"><a href="http://www.burgerjoint.dk/" target="_blank">Tommi's Burger Joint</a></span><br />
Location: <span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 13px; line-height: 16.12px;">Høkerboderne 21-23 - </span>Kødbyen<br />
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Tommi's Burger Joint is new to Copenhagen. It is a burger chain from Iceland that has been around since 2004, although the owner has been making burgers since 1981 under other names. Even though I've only tried it once (a couple of weeks ago) the burger I ate there is probably the best burger I have ever had in Copenhagen. The burger was grilled inside the restaurant and had a smokey grilled flavor. It was juicy, with quality meat, a really nice bun, and crispy thin fries. They even used a blow torch to melt the cheese just right. The bacon looked amazing as well. So next time I will definitely try a bacon cheeseburger. At Tommi's, a burger with fries, and a drink is 94 dkk, which is a pretty good price for Copenhagen.<br />
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The atmosphere was also really special, and I loved the music. Since when do you go to a burger place and say you love the atmosphere and music? It was pretty cool in there. When I went to Tommi's it was a Friday night, and super busy. The place is small, so there aren't a lot of seats, and although there were only a few people in front of me in line it took nearly 30 minutes for my food to be ready. With no place to sit, and being hungry, it was not the best experience. There was a line out the door the entire time, but the workers there were working so hard. They had 25 burgers going on the grill at a time, and 20 orders backed up, but they just couldn't keep up. Maybe that's just a testament to how good the burgers are, right?<br />
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I suggest to try Tommi's on a week day/night or during the summer when the weather is nicer and you can sit outside if you have to. I definitely recommend Tommi's Burger Joint though. You can tell they use quality ingredients, and they have an assortment of special complimentary sauces you can add to your burgers or fries. If you are a vegetarian, I heard they have a really good veggie burger as well. I'll being going back again soon for sure, but probably not on a Friday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaMvZCvHnIaAV5VWpkrXDEXw72sqnqxNrMYkXLoEQ5wYLX6TYjsU3xsZqWIzPIGDxcL20v00_WK-kF8tH9uUP-OZWytaeQ3tPLLr6x_13CPkBIlpLCl0R27ZIgdl4bOG3fljBKRu3HObn/s1600/tommis+burger+joint+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaMvZCvHnIaAV5VWpkrXDEXw72sqnqxNrMYkXLoEQ5wYLX6TYjsU3xsZqWIzPIGDxcL20v00_WK-kF8tH9uUP-OZWytaeQ3tPLLr6x_13CPkBIlpLCl0R27ZIgdl4bOG3fljBKRu3HObn/s640/tommis+burger+joint+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL-QPLcdi42cMpRU_KzjDJZIW2dJsPKwEYEFzp3XEU_ULO3bo535Y3NOCx8g3b74Q26LjEXCt57j4rcL4yDG7hbYD62qBUW5CGHvuqYJA1i_Ap7I9lv5sjq-V8HQ15ThB8HaGDr2z6izB/s1600/tommis+burger+joint+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="382" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrL-QPLcdi42cMpRU_KzjDJZIW2dJsPKwEYEFzp3XEU_ULO3bo535Y3NOCx8g3b74Q26LjEXCt57j4rcL4yDG7hbYD62qBUW5CGHvuqYJA1i_Ap7I9lv5sjq-V8HQ15ThB8HaGDr2z6izB/s640/tommis+burger+joint+2.jpg" width="640" /></a></div>
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<span style="font-size: large;"><a href="http://lunasdiner.dk/" target="_blank">Luna's Diner</a></span><br />
<span style="font-family: inherit;">Location: <span style="background-color: white; color: #222222; line-height: 16.12px;">Sankt Annæ Gade 5 - Christianshavn</span></span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.12px;"> Vesterbrogade 42 - Vesterbro</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.12px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.12px;">Luna's diner has two locations in Copenhagen, one in Christianshavn and a newer location in Vesterbro. It is a restaurant, and a cheeseburger with fries costs 129 dkk. The burger tastes really good, and the fries as well. You get to pick a dip for your fries and I always pick honey mustard, which tastes just like the honey mustard back home. I love it. I suggest getting water to drink with your meal. You can get a pitcher of water to share with free refills for 29 dkk, and it comes with fresh mint and lemon. It actually tastes really good.</span><br />
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.12px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: inherit; line-height: 16.12px;">Apart from the Burgers, Luna's Diner also serves soups, sandwiches, wok dishes, salads, pasta dishes, breakfast dishes, wraps, and has brunch on the weekends. So I'm sure you can find something for everyone on the menu. It's not your typical restaurant in Copenhagen, as there are many dishes on the menu inspired by American food that you might not otherwise find at a restaurant in Copenhagen. It's also very cozy inside.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOv9LMZF-uc2-nwbKbP6VffnsCvbM4eP5bUxO0Z-IACmFIp72kOLndKaisjAiYFDjvFpsQrZmzgei4aXtzIRBpYFYgDuIDVGDrnxBLwt1LdCCsIWMNsWQjlkMCEQkBO9i_ARFNVJ_wvZo/s1600/lunas+diner+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjOv9LMZF-uc2-nwbKbP6VffnsCvbM4eP5bUxO0Z-IACmFIp72kOLndKaisjAiYFDjvFpsQrZmzgei4aXtzIRBpYFYgDuIDVGDrnxBLwt1LdCCsIWMNsWQjlkMCEQkBO9i_ARFNVJ_wvZo/s640/lunas+diner+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheeseburger plain with mayo only (my favorite way to eat a burger), honey mustard dip, and fries</td></tr>
</tbody></table>
<a href="http://www.sporvejen.dk/" target="_blank"><span style="font-size: large;">Sporvejen</span></a><br />
Location: <span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 13px; line-height: 16.12px;">Gråbrødretorv 17 - </span>Downtown<br />
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Sporvejen is another one of my favorite burger places. This one is located in an old street car, so it's really neat inside. When I have friends or family visit from Texas, I always take them to Sporvejen. Not only are the burgers really good, but it's such a cool place. There are also tables and chairs outside. It is located downtown, a bit off the beaten path from Strøget in a really beautiful square with other restaurants nearby.<br />
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They have a lunch burger special for 65 dkk for a burger with bacon and cheese, and fries are 24 dkk extra. I have only tried the beef burgers here but they also have chicken burgers and omelettes. The burgers are always juicy, and the fries are pretty good as well. Definitely a place worth checking out.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1GcgYirVPEB6QjUDyj6dZu30Utk7NlrytpAQ-CZv96ViCLsJj-vaP-CaYINyoMzVPE_b1K3wQvVHZyq878Ra9AvNL0U2Oc3Pe-RvlZWFMlbBmUwO5tiyFfHN3Sqoy5reNYajFkDYvb-O/s1600/sporvejen+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1GcgYirVPEB6QjUDyj6dZu30Utk7NlrytpAQ-CZv96ViCLsJj-vaP-CaYINyoMzVPE_b1K3wQvVHZyq878Ra9AvNL0U2Oc3Pe-RvlZWFMlbBmUwO5tiyFfHN3Sqoy5reNYajFkDYvb-O/s640/sporvejen+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bacon burger with ketchup, lettuce, tomato...and fries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Bacon cheeseburger with mayo and fries</td></tr>
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<a href="http://halifax.dk/" target="_blank"><span style="font-size: large;">Halifax</span></a><br />
Locations: Frederiksborggade 35 - Downtown<br />
Larsbjørnstræde 9 - Downtown<br />
Trianglen 1 - Østerbro<br />
Vesterbrogade 72 - Vesterbro<br />
Raberbanegade 3 - Amager<br />
Falkoner Plads 1 - Frederiksberg<br />
Skolegade 9 - Valby<br />
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As you can see, Halifax has 7 locations in and around Copenhagen, and the first location opened in 2007. This is one of my Danish friend's favorite places to eat so I have been to Halifax many times. What's neat about Halifax is all burgers come with a side, and a dip. You can choose from regular fries, sweet potato fries, vinegar fries, coleslaw, salad, mashed potatoes, or nachos as a side (although it looks like they might have taken the nachos off the menu). Anyways I can't imagine eating mashed potatoes on the side of my burger but I guess some people like that. :o) There are also many unique varieties of burgers, for example I once got the Zihuatanejo with aioli, cheddar, jalapenos, guacamole, salsa, onion, and lettuce, and it was delicious, but messy, I will admit. :o)<br />
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The place has a really cozy, rustic, but modern feel to it. The company/brand signage or art work is also really well done. If you order food as take away, everything is packed really nicely, in packaging stamped with their logo and art work. It's really a neat place, and the food is very good. The menu is limited to burgers, and sides, but sometimes it's a good thing to not have too much on a menu. It gives you the ability to focus on these items even more. Halifax also has a lunch special during weekdays, so look out for that.<br />
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<tr><td class="tr-caption" style="text-align: center;">Burger with avocado, salsa, cheddar cheese, and lettuce</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Standard burger without cheese</td></tr>
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<a href="http://www.condesa.dk/" target="_blank"><span style="font-size: large;">Condesa</span></a><br />
Location: Ved Stranden 18 - Downtown<br />
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This next place is located downtown across from Christiansborg Slot, and it is only open for dinner. It's actually a mexican restaurant/bar that serves tacos, ceviche, oysters, chicken wings, cocktails, and beer, and no burgers...<br />
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Yep, that's right, burgers are not on the menu! I was reluctant to include this place on my list of the best burgers in Copenhagen, but I have to mention it. Last summer for one day, Condesa grilled burgers outside, and they were amazing. After we had those burgers we thought, great, now we know of another place to get a good burger, but when we checked the menu online, we noticed that burgers are not on the menu there. They do, however, have a spicy fried chicken burger on the menu only on Wednesdays and Thursdays.<br />
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Condesa, if you are listening, please consider also adding a beef burger to your menu. I really loved it! The bun was homemade, and just how I like it, the meat was of high quality, really flavorful, and juicy. I hope to see more of your burgers in the future.<br />
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If the burger was that good, I'm sure the rest of their food must be amazing as well. So perhaps, those of you reading this, should just check out this restaurant anyways, and look out for a future Condessa pop-up burger summer grill party. :) Hopefully it happens again.<br />
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So that is it. I will add more pictures soon, and if you have a favorite place to get burgers in Copenhagen, please let me know. :o)Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-18112136224603377492016-03-11T19:52:00.001+01:002016-03-16T12:25:10.874+01:00Best Pizza in Central CopenhagenIf you are ever in Central Copenhagen and looking for a cheap place to eat, these are my favorite pizza places there, in no particular order.<br />
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<a href="http://www.pizzahuset.dk/" target="_blank"><span style="font-size: large;">Pizza Huset</span></a><br />
Location: Gothersgade 21<br />
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I first discovered this place when I was studying abroad in 2004 in Copenhagen and living near Kongens Nytorv, which is just around the corner from Gothersgade. Pizza Huset has been open since 1985, it is Italian run, and they make both sandwiches and pizza. They use fresh ingredients, and fresh buffalo mozzarella, which is a bit of a rarity in Copenhagen. The crust is thin, but crispy and bubbly, and the sauce has a nice flavor. This place can get pretty busy, but the service is always fast, and friendly.<br />
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During the summer I like to grab a pizza from Pizza Huset, and eat it in the nearby Kongens Have on the grounds of Rosenborg Castle. It is one of the best pizzas you can find in Copenhagen, and at an affordable price. Definitely check it out!<br />
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<a href="http://sliceofcopenhagen.dk/" target="_blank"><span style="font-size: large;">Slice of Copenhagen</span></a><br />
Location: Sværtegade 3<br />
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Sometimes I explore Copenhagen. I walk down streets I've never been and find hidden gems like this place, Slice of Copenhagen. It is located in the heart of downtown, but down some random side street, that you might not know exists. This is why you probably won't find many tourists here.<br />
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It is one of my favorite places to eat lunch when I am out shopping on Strøget. This place has been open since 1994 and is located in a basement. They only sell pizza slices, sandwiches, and drinks. A "pizza slice" in Copenhagen is not what you think it is. It's not a triangle shaped slice of pizza. Instead a big sheet of pizza is baked, and cut into large squares, that are then folded, and wrapped in paper, so you can eat it on the go. It is delicious!<br />
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I always get the pizza slice with pepperoni, drizzled with a garlic olive oil. I recommend getting the garlic or chili oil drizzled on the pizza, since these slices don't have a lot of tomato sauce. It also gives it an extra flavor. They have several varieties of pizza slices here and they are all on display so you can easily choose which one you want. There are tables and chairs to sit inside, and outside, but if the place is busy there can sometimes be no seats. Luckily, since the pizza is take away ready, it's easy to eat it outside while walking or you can find a bench nearby to sit. A slice of pizza usually costs 35 dkk, and Slice of Copenhagen is closed on Sundays.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pizza Slice with Pepperoni</td></tr>
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<a href="http://www.pizzalafiorita.com/" target="_blank"><span style="font-size: large;">Pizzeria La Fiorita</span></a><br />
Location: Charlotte Ammundsens Plads 2<br />
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This next place is located near Nørreport and the lakes in Copenhagen. It is in the basement and they serve homemade pasta dishes, sandwiches, pizza, baked potatoes, salads, and fresh baked bread, as well as Italian coffee, dry pasta, and other Italian specialties. I have only tried the pizza, but the pasta dishes look very good, and the prices are cheap for Copenhagen. They even have a special dish of the day for a lunch price, and lunch specials on the pizzas. This is not your standard Pizza takeaway place in Copenhagen. They have restaurant dishes at take away prices, and you aren't served in a paper box or aluminum foil dish, but if you dine in you are given a plate or bowl and knife and fork.<br />
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The pizza here tasted just like the Italian pizza I had in Milan, Italy. It's like stepping in Italy, while in Copenhagen. The place is usually pretty busy, and seating is limited inside, but if the weather is nice there are quite a lot of tables outside as well. Also, across the street is their Gelato shop, so you can get dessert too. Who doesn't love Gelato? :)<br />
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<tr><td class="tr-caption" style="text-align: center;">white chocolate, pistachio, and caramel gelato</td></tr>
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Those are my top picks. Do you have a favorite pizza place in Central Copenhagen?<br />
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More pictures will be added soon!<br />
<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-10669615424433840792016-03-11T15:51:00.001+01:002016-03-11T16:11:52.086+01:00What I ate in New York City - Day 4My last day in NYC was a Monday, and we had a flight scheduled from Newark Airport in the late afternoon. So what better way to start off your day than with some freshly baked donuts in the morning. So we headed off to The Donut Pub.<br />
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<a href="http://www.donutpub.com/" target="_blank"><span style="font-size: large;">The Donut Pub</span></a><br />
Location: 203 W. 14th Street - Chelsea<br />
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The Donut Pub has been bringing joy to NYC since 1964, and it is opened 24 hours a day, 7 days a week. Now, we thought a quick stop at the Donut Pub would be uneventful, but we were wrong. It was probably the most stressful ordering experience of my life. I heard rumors about the Original Soup Man being tough (Soup Nazi Seinfeld episode), but that turned out to be totally fine. No one warned me about the Donut Pub, though.<br />
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It wasn't super busy there, people streamed in and out to pick up donuts, but no one really sat inside. We stood to the side as we decided what donuts we should get, but then suddenly we were up. We knew what we wanted, but it turns out the lady taking our order had a very bad problem with listening. All we wanted were two french crullers, two honey glazed donuts, a tea, and a coffee. Oh and two more french crullers to go (for my mom and brother back home in Texas).<br />
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However, anytime I said one type of donut, she was like this one, that one, this one, without listening that I said the name, and she would say how many, 2, 3, 4, 5 and count at a fast rate without giving me a chance to say how many, and I was like 4 we want 4. Then she is like okay, bags it up, and says your total is blah blah (in a flash)! That isn't all I wanted. So I was like we also want two honey glazed donuts, and again it was the same process, she didn't listen, she bagged it, and it was time to pay. It was so crazy (and no one was even waiting behind us), but in the end we finally got what we wanted. It turns out the tea machine in there was broken so she poured me tea from a mug of tea....like it was her tea she was drinking. I don't know. I just had to accept that since I really wanted some hot tea.<br />
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I was stressed after, it was more chaotic than I can describe simply because this lady would talk over you and not listen but we laughed about it so much after because it's like okay this is the New York experience you hear about in the movies, she was like the Soup Nazi of donuts, it was pretty funny in the end. Apart from that the donuts were really good, but I'm not sure I'll go back. There must be another good donut place in NYC that is less stressful. :) This place wasn't exactly cheap either.<br />
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After The Donut Pub we headed over to Chelsea Market to look around. It was a lot smaller than I imagined, but it was interesting anyways. We also walked on the High Line, which is a park built on an elevated section of a disused NYC Central Railroad spur called The West Side Line. Thanks, Wikipedia. :o) I'd love to go back there during the summer, it was really nice.<br />
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It was now time for lunch, and on my list was having a deli sandwich in NY. Finding a place to eat a deli sandwich at was really tricky. I have heard of the world famous Katz's Deli but seeing it on TV and online, those sandwiches are out of control, and it looks super crowded there. It turns out most deli sandwiches in NYC are insanely huge and expensive.<br />
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However, after a lot of research I did find one, conveniently located near our hotel, that had deli sandwiches I could handle, and it was known to be a really good place. So we walked over to Eisenberg's Sandwich Shop next.<br />
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<a href="http://www.eisenbergsnyc.com/" target="_blank"><span style="font-size: large;">Eisenberg's Sandwich Shop</span></a><br />
Location: 174 5th Ave. - Flatiron District<br />
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This place has more than just sandwiches. Eisenberg's has been opened since 1929, and serves breakfast, soups, salads, burgers, fried fish, grilled chicken, turkey, various cakes and pies, milkshakes, and more.<br />
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I got the roast beef sandwich with cheese and mayo on white bread and my boyfriend got a pastrami sandwich on rye bread. My sandwich was pretty good, but I had a sample of the pastrami sandwich and that was even better. I had never had pastrami before. It would be a bit of a wild card to order something I've never tried before that could possibly be something I don't like, and then to leave hungry, but this is exactly what my boyfriend did. I knew I could always just try his sandwich. :o)<br />
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So next time I'm getting the pastrami sandwich, it was that amazing, and I only had a sample. :) I have to say the sandwich bread was very good as well. You could tell it was freshly baked, it was light, and had a good flavor. I really enjoyed it.<br />
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This place looked pretty small on the outside, but like a lot of places in NYC, it turns out there is more room than you think once you get inside. There was a room in the back with more seats, and even though it was busy, we had no problem getting a seat on a Monday at lunch time in there. The service was also really good, and if you look on the walls you can see a lot of celebrities have dined in there as well. The sandwich was more than enough for me, but the size was way more normal than the other deli sandwich shops around.<br />
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<tr><td class="tr-caption" style="text-align: center;">roast beef sandwich with cheese on white</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">pastrami sandwich on rye</td></tr>
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So that is it. This is what I ate in NYC. It was a short trip, I was very sick the entire time, but I managed to try everything I wanted to. There was no rush about it, we just had an idea ahead of time on what places we might want to try, and found them on a map so we knew where they were. We also stopped at places that we didn't know of ahead of time. This is how I like to travel. There is only a rough idea of a plan, but it's all up in the air in the end.<br />
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Our hotel was centrally located, which made a huge difference. We were able to walk around with no problems, and we kind of planned our schedule the night before, but just a verbal rough plan. You know tomorrow we could take the Staten Island Ferry and that might be a good day to try Lombardi's since it's on the way back towards our hotel. That kind of thing.<br />
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I hope you enjoyed my NYC culinary adventures. Hopefully I will get to make a second trip there and explore a little bit more. I loved NYC and I hope to go back.Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-51678297746448463502016-03-11T13:58:00.002+01:002016-03-11T16:07:01.151+01:00What I ate in New York City - Day 3Day 3 of my trip was a Sunday. I didn't mention before, but the weather was so nice during my stay in New York City. Coming from cold, dark, windy, and gray Copenhagen, it was nice to be in a sunny and warm NYC. In fact, apparently it was one of the warmest December days in NYC history.<br />
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So we decided it would be a nice day to take the Staten Island Ferry so we could see the Statue of Liberty. It was actually a tip from a friend who is a native New Yorker. Thanks, Heather. :o) She informed me that it was free, and everything is better free, right? :)<br />
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After some snap shots of Lady Liberty, it was time for lunch! The kind of lunch I had been looking forward to for maybe my entire life. One of the most important things on my list of things to eat while in New York City was pizza. I had to try real authentic NY pizza. It was really hard to choose where the one place we would eat pizza at would be, as there are a lot of great places in NYC to eat pizza. So after a lot of consideration, we decided to try Lombardi's!<br />
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<a href="http://www.firstpizza.com/" target="_blank"><span style="font-size: large;">Lombardi's Pizza</span></a><br />
Location: 32 Spring St. - Little Italy<br />
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It is said that an Italian immigrant in NYC reinvented the Napoletana style pizza in 1897, and thus opened the first Pizzeria in the United States in 1905 called Lombardi's. I had to try the first pizzeria in the U.S.!<br />
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When we got there a line was out the door, and we had to be put on a waiting list, but incredibly enough in less than 10 minutes our name was called and we were seated. The place looks small from the outside but it was surprisingly quite big inside, and very busy. We were taken in the restaurant, through the kitchen and around some corner and to our seat.<br />
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We ordered a pepperoni pizza and two sodas, but there were locals there alone eating a whole pie by themselves. That looked challenging as the pizza is quite big, but I guess if I lived in NYC and was able to swing by Lombardi's during my lunch break, I would. :o)<br />
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The pizza tasted amazing. One thing that stood out was the mozzarella cheese. It was so different, stringy, but a bit firm. I really liked it. The sauce was great too, and I would love to try other things on the menu next time. You should definitely try Lombardi's Pizza if you are ever in NYC. It was one of the best pizza's I've ever tasted. The food was served pretty quickly, the atmosphere was relaxed, and the service was good. It was also a cozy place and of course Frank Sinatra's New York New York was playing at some point during our meal. :)<br />
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After lunch we walked around Little Italy and China Town, and decided to walk towards our hotel from there. By this time NYC was in full swing, and we ended up in SoHo in the midst of Sunday shoppers. I noticed a gourmet food store that I had heard of before and seen on TV so we decided to pop in and take a look.<br />
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<a href="http://www.deandeluca.com/" target="_blank"><span style="font-size: large;">Dean & Deluca</span></a><br />
Location: 560 Broadway - SoHo<br />
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It reminded me of the upscale food store at Magasin Du Nord in Copenhagen, but on a larger scale. It was super crowded in there and everything was really expensive. We decided to get some dessert to eat later in our hotel room. The prices were by weight so I had no idea what I was getting myself into. We ended up ordering two Key Lime cookies, and two Dark Chocolate Dipped Heart Shaped cookies. When she told me the price I was a bit shocked, and felt like changing my mind. Basically these little tiny cookies were the most expensive cookies I've ever bought, $8.40.<br />
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I bake a lot myself and I know how cheap it is to make cookies, and I get that this is an upscale store, but come on, those prices are a little crazy. All in all I enjoyed the heart shaped cookie more than the KeyLime one, but I wouldn't say they were amazing or anything. It's definitely an interesting place, but just beware of buying things in the bakery section where the price is a bit of mystery. Perhaps you can ask ahead how much might this be and not feel inclined to buy it if the price seems too high to you.<br />
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Later that evening we decided to eat dinner near our hotel once again. We thought it would be nice to eat a steak with bearnaise sauce at a restaurant, that is if we could find one. I think it's more common in the U.S. to have steak sauce with steak, but in Denmark and other parts of Europe it is more common to eat it with bearnaise sauce. I never had this kind of sauce before I moved to Denmark, but it tastes amazing, especially if it's homemade.<br />
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So there happened to be a place near our hotel with just that called Brasserie Les Halles.<br />
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<a href="http://leshalles.net/" target="_blank"><span style="font-size: large;">Brasserie Les Halles</span></a><br />
Location: 15 John Street - NoMad<br />
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Brasserie Les Halles is a french brasserie style restaurant. It had a great atmosphere, beautifully decorated for Christmas, and was so cozy inside. We both ordered the Filet de Boeuf with bearnaise. The steak was so tender and juicy, the fries were really thin and crispy, and it also came with a side salad, house made bearnaise and some sourdough and rye bread. This was the real deal, what a restaurant should be, freshly prepared food, all homemade, and tastes great. I would definitely go back here again next time I visit NYC. It cost $38 for this particular steak meal, but in NYC for dinner at a restaurant I feel like that is a good price, especially when the food is at such a high standard.<br />
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Next up - Day 4 and last day in NYC <a href="http://dreaming-of-food.blogspot.dk/2016/03/what-i-ate-in-new-york-city-day-4.html">here</a>!<br />
<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-24134364804033747412016-03-10T18:02:00.003+01:002016-03-11T16:02:30.689+01:00What I ate in New York City - Day 2The second day of our trip in New York City was a Saturday. We woke up very early since we were still on Danish time, but that meant we got to be one of the first ones up to get the complimentary pastries, coffee, and tea at our hotel.<br />
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<a href="http://www.theevelyn.com/" target="_blank"><span style="font-size: large;">Hotel Evelyn</span></a><br />
Location: 7 East 27th Street - NoMad<br />
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We stayed at Hotel Evelyn located near the Flatiron District, and the lobby there was so warm and cozy. I very much enjoyed our nice quiet breakfast there. In Denmark it is pretty common for a breakfast to consist of pastries, and a warm drink, so the breakfast at Hotel Evelyn was perfect. It was something light to start the day, and still left us plenty of room for a great lunch in NYC later. :o)<br />
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<tr><td class="tr-caption" style="text-align: center;">The pastries were small, but they were really good, and we each grabbed two. :o)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Complimentary tea and coffee - all day</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The coziness of Hotel Evelyn</td></tr>
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I really enjoyed my stay at Hotel Evelyn. It is a newly renovated hotel, the service was really great, and the location was perfect. We actually didn't take the subway once while in NYC and just walked around the whole time, and if you do have to take the subway or a bus it's located right by the Hotel. My only complaint is the elevator. It was very slow, and tiny, so I would recommend staying on a lower level floor, instead of the top floor like we did. Other than that, I would stay there again if I could next time I visit NYC. They even offer to store your luggage after you check out of the hotel which was perfect for when we were leaving, since our flight to Texas was later in the day. So we got to walk around NYC a bit more, luggage free.<br />
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After breakfast, we went out to explore. It was still early so NYC was not quite awake yet, but that meant it was not that crowded, which we liked. :) If you have never been to NYC, it is more crowded than you could ever imagine, and everyone is in a hurry.<br />
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After a short stop at CVS for cough drops, and medicine to keep me going through out the day, we decided to go to Times Square, check out the large Macy's department store, and just explore. As I mentioned before, I was very sick, in fact I had bronchitis, and tonsillitis. So after a lot of walking it was a perfect time to try The Original Soup Man for lunch.<br />
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<a href="http://originalsoupman.com/" target="_blank"><span style="font-size: large;">The Original Soup Man</span></a><br />
Location: 259A W. 55th Street - Midtown West <br />
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Not only is soup good for when you are sick, but being a huge Seinfeld fan, this was a place on my list of musts.<br />
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Surprisingly, the line was pretty short there (2 or 3 people ahead of us), and the service was pretty normal. We ordered two soups, chicken noodle, and jambalaya, and two waters. We thought it would be good to order a small portion so we had room for dessert after. :) Each soup came with a slice of freshly baked bread, an orange, and a chocolate truffle. We managed to find a little park nearby to sit (8th Ave./56th Street), although Central Park was very nearby, at this point I was feeling pretty weak so the sooner we got to sit down and eat, the better.<br />
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The soup was really good. I was surprised at how complicated the soups were. They were definitely homemade. The chicken noodle soup was spicy, and tasted so different from any chicken soup I've ever had. I tried the jambalaya and it was really good as well, and I normally don't like fish soup. So the Soup Man definitely knows what he is doing! :)<br />
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<tr><td class="tr-caption" style="text-align: center;">Jambalaya Soup</td></tr>
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So after we had some soup, we wanted a little afternoon tea/coffee and dessert. Can you tell I've been living in Europe for too long? :) Well, we decided to try a place nearby the Original Soup Man called The Bread Factory Cafe.<br />
<a href="https://www.breadfactorycafe.com/" target="_blank"><br /></a>
<span style="font-size: large;"><a href="https://www.breadfactorycafe.com/" target="_blank">The Bread Factory Cafe</a></span><br />
Location: 935 8th Ave - Midtown West<br />
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This place was not one that I knew about before hand, but I did plan to have dessert in NYC. I got a cupcake and mint tea, and my boyfriend got a lemon pie and coffee. We also got a few cookies to try. Although my cupcake looked so good, it was pretty dry, but the lemon pie tasted a lot better. All in all it was a nice place to relax a bit, and I guess I just picked the wrong dessert to order. A lot of people were going in there to eat the pizza so perhaps that is better. Is there a place you like to get dessert at in NYC? Let me know in the comments below.<br />
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After dessert it was on to more exploring and a stop at Rockefeller Center. Later that day we got dinner. Since I was feeling pretty sick (hate to keep mentioning it, but it is the truth), my sweet boyfriend went out to get us some Cheesesteak Sandwiches from Shorty's Philly Steaks.<br />
<span style="font-size: large;"><br /></span>
<a href="http://www.shortysnyc.com/" target="_blank"><span style="font-size: large;">Shorty's Philly Steaks</span></a><br />
Location: 66 Madison Ave. - NoMad<br />
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Shorty's was pretty much right by the hotel, and I had read online that it was really good. They even have their bread shipped directly from Philly. My boyfriend is from Denmark, and he had never really had a Cheesesteak sandwich so I thought this might be the best time to try one.<br />
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From what he told me, he had a pretty interesting experience there. The place was pretty much a bar, and he said it was difficult to figure out where to get the Cheesesteaks, and no one was willing to help him. He managed to bring some food to me, and it was good. It tasted different than the Cheesesteaks I have had in Texas, but I'm not sure what that means hehe. The fries were also good.<br />
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Check out what I ate in NYC on Day 3 <a href="http://dreaming-of-food.blogspot.dk/2016/03/what-i-ate-in-new-york-city-day-3.html">here</a>!Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-91648189600145900962016-03-10T16:14:00.000+01:002016-03-11T15:54:48.609+01:00What I ate in New York City - Day 1This last December I had a short stop over in New York City on my way to Texas. This was my first time in New York City and I had a list in mind of what I wanted to eat while there. Even though I was only in NYC for 4 days I managed to try a lot of different foods while there and more. So this is what I ate in New York City on my first day there.<br />
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I arrived in NYC around dinner time from Copenhagen, Denmark. I had done a lot of research before hand, and we decided to try the burger place near our hotel that I had found online called New York Burger Co.<br />
<span style="font-size: large;"><br /><a href="http://www.newyorkburgerco.com/" target="_blank">New York Burger Co.</a></span><br />
Location: 678 Sixth Avenue - Flat Iron District<br />
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The food was really good. They use all natural beef, and everything is homemade, down to the sauces. I got the New York Cheeseburger with cheddar cheese, fries, and a drink. It wasn't really that busy when we arrived there, and the service was pretty fast. So it was a great first stop after an exhausting trip. We had flown straight from Copenhagen to Newark, New Jersey, and then took the train to NYC, then walked to our hotel, plus I was sick with a bad cold at the time. So this place was conveniently located literally around the corner from our hotel, and it had a nice atmosphere, so it was a great place to finally unwind a bit.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE-8c1PnA-RiO5AcnIun9gYZykGr8vtNpD4FQg8vVmNXJhibK1f8deshFyNiFVKngKXGQvjDI8HBiW36u6QX68mYTLlLyoXtLN3McaOXqEVvaEA3VOoAjfrPnfcEaVo8cbig8p1Tbx9lq/s1600/new+york+burger+co+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGE-8c1PnA-RiO5AcnIun9gYZykGr8vtNpD4FQg8vVmNXJhibK1f8deshFyNiFVKngKXGQvjDI8HBiW36u6QX68mYTLlLyoXtLN3McaOXqEVvaEA3VOoAjfrPnfcEaVo8cbig8p1Tbx9lq/s640/new+york+burger+co+1.jpg" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHqbDD1ESnBC1kR82F-6PCEz_OAIA3kG51t5NHopJnDjR_fKQBQjVAqtLi-XHcKTuA7_WkQNTyHrIvMF_RLgHbrGBf597eN0NdO2vRcyV3KPcKxI4GmWTjnTFTpamSSuBukbuziWsTNV2/s1600/ny+burger+co+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixHqbDD1ESnBC1kR82F-6PCEz_OAIA3kG51t5NHopJnDjR_fKQBQjVAqtLi-XHcKTuA7_WkQNTyHrIvMF_RLgHbrGBf597eN0NdO2vRcyV3KPcKxI4GmWTjnTFTpamSSuBukbuziWsTNV2/s640/ny+burger+co+3.jpg" width="640" /></a></div>
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Find out what I ate in NYC on Day 2 <a href="http://dreaming-of-food.blogspot.dk/2016/03/what-i-ate-in-new-york-city-day-2.html">here</a>!Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-91386134658203454522015-11-19T18:48:00.004+01:002015-11-19T19:52:22.670+01:00Orange and Chocolate Chip Cake<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">If you like chocolate with orange, then you will love this cake. This orange and chocolate chip cake is a really moist cake baked with chocolate chips, with an orange sirup poured on top. The orange sirup adds a crunchy texture and caramelization to the cake. </span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeN2kmNkcqjnkMpJ1cpW0bkdQlYmT7ggf0NUJ9UafRZK77ttrSlQ4LEAs9KTMhEpX_DIaxOcUOBPnJ52Xze4V9FiDP0RZAjudNdeoWBafp7s3jgk3kThTU9wbZ1F0CT3YdXqMv2rrD-Aw/s1600/DSC06605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEeN2kmNkcqjnkMpJ1cpW0bkdQlYmT7ggf0NUJ9UafRZK77ttrSlQ4LEAs9KTMhEpX_DIaxOcUOBPnJ52Xze4V9FiDP0RZAjudNdeoWBafp7s3jgk3kThTU9wbZ1F0CT3YdXqMv2rrD-Aw/s640/DSC06605.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Chip Cake with an Orange Sirup on top</td></tr>
</tbody></table>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;">So here is the recipe!</span><br />
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><br /></span>
<br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<u><b>Ingredients</b></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<u><b><br /></b></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<i><b>Cake:</b></i></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
200 g butter</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
250 g sugar (I used 100 g cane sugar and 150 g normal sugar)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
150 g flour</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 tsp baking powder</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
3 eggs<br />
100-150 grams chocolate chips<br />
<br />
<b><i>Orange Sirup:</i></b><br />
2 oranges<br />
2 dl sugar<br />
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<b>Cake Directions:</b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<ol style="color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<li><span style="font-size: 12.8px;">First, soften the butter and whisk in the sugar with an electric hand mixer, continue to whisk while adding in the eggs one by one. </span></li>
<li><span style="font-size: 12.8px;">Then, in a separate bowl mix the flour and baking powder together. </span></li>
<li><span style="font-size: 12.8px;">Next, mix the flour mixture into the batter little by little. </span></li>
<li><span style="font-size: 12.8px;">After that, stir in 100-150 grams of chocolate chips.</span></li>
<li><span style="font-size: 12.8px;">Then, pour the cake batter into a spring form pan that's lined with parchment paper.</span></li>
<li><span style="font-size: 12.8px;">Bake at 190-200c for about an hour. </span></li>
</ol>
<div style="color: #222222; font-family: arial, sans-serif;">
<b>Orange Sirup Directions:</b><br />
<b><br /></b>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84fc7r21ZJ8yLZwNOKRDPE7tnURXdN-hz7D5S7GP45F40jxK7nkkGmtm-jYC4b8RfuZSUH1zNViYPoCWYVcvsqSUYxXIOSrsFzNM7roEaR_UqSv8t2Hr-SVpAbOx03JeHqKl2GC3uJr0O/s1600/DSC06600.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84fc7r21ZJ8yLZwNOKRDPE7tnURXdN-hz7D5S7GP45F40jxK7nkkGmtm-jYC4b8RfuZSUH1zNViYPoCWYVcvsqSUYxXIOSrsFzNM7roEaR_UqSv8t2Hr-SVpAbOx03JeHqKl2GC3uJr0O/s640/DSC06600.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Orange Sirup</td></tr>
</tbody></table>
</div>
<div style="color: #222222; font-family: arial, sans-serif;">
<ol>
<li><span style="font-size: small;">First, wash the oranges. Then, grate the peel (only the orange part).</span></li>
<li><span style="font-size: small;">Next, juice the oranges. Then, sift the juice, and discard the pulp. </span></li>
<li style="font-size: 12.8px;"><span style="font-size: 12.8px;">Put the sugar, orange juice and peel in a pot and bring it to a slow boil (be careful and watch over it!). </span></li>
<li style="font-size: 12.8px;"><span style="font-size: 12.8px;">Then, when it's reduced to between 3/4 and 1/2 of the original content, and the sirup has become thicker, remove from heat.</span></li>
</ol>
<div style="font-size: 12.8px;">
<span style="font-size: 12.8px;"><b>Final Step!</b> When the cake comes out of the oven, drizzle the sirup over it so it soaks into the cake. That is it. Hope you enjoy it. :o)</span></div>
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<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxhIZbydq7g6P0_jsj8mCZuGqmm7zhVbWozkW51JlO9mBHZdJOav287l64CEUgulP8I65s-TtUyRWwWSjzG9mJiqazvReC967s1vpB2o1EPXAnhychK_m8Z3Dlak_dmpTv4hmxXWZH4Zb/s1600/DSC06608.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxhIZbydq7g6P0_jsj8mCZuGqmm7zhVbWozkW51JlO9mBHZdJOav287l64CEUgulP8I65s-TtUyRWwWSjzG9mJiqazvReC967s1vpB2o1EPXAnhychK_m8Z3Dlak_dmpTv4hmxXWZH4Zb/s640/DSC06608.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">A slice of Chocolate Chip Cake with an Orange Sirup topping</td></tr>
</tbody></table>
</div>
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</div>
Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-3930571583350095282015-11-15T17:49:00.001+01:002015-11-15T17:49:57.514+01:00Klejner - Danish Christmas PastryIn one of my first blog posts I made a list of my favorite <a href="http://dreaming-of-food.blogspot.dk/2015/10/my-favorite-danish-pastries.html" target="_blank">Danish pastries</a>. One of those listed was <i>Klejner</i>. It is a fried pastry found in the Scandinavian countries around Christmas time typically made with egg yolks, flour, and sugar.<br />
<br />
Today I noticed my local grocery store in Denmark, <i>Føtex</i>, had two kinds of Klejner for sale, Norwegian and Danish, and they looked very different.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvluw_mu2FOhcdvyUCF1PJLmtAw7AVjP8XvO06bViqLOpTtPaeXYMa-oZXW2CpVtAm7u-mPdHIG8MIYug8AzciPNSFhD1SljZPgwkGnhemDqAc5RNvlqZqyiV9XA6Hhp1-JoG6AqM4ZrAK/s1600/Klejner+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvluw_mu2FOhcdvyUCF1PJLmtAw7AVjP8XvO06bViqLOpTtPaeXYMa-oZXW2CpVtAm7u-mPdHIG8MIYug8AzciPNSFhD1SljZPgwkGnhemDqAc5RNvlqZqyiV9XA6Hhp1-JoG6AqM4ZrAK/s640/Klejner+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Danish Klejner (left) and Norwegian Klejner (right)</td></tr>
</tbody></table>
I get the feeling that Føtex is probably not the best place to try Klejner at. :o) I have had Klejner before at Tivoli and it was really tasty. These weren't that great. The one on the left was the Danish Klejner. The flavor reminds me of Barnum and Bailey Animal Crackers. If you are from the U.S. you will understand that reference, but it also had a hint of orange. This particular one was pretty dry, and very crunchy, more like a big dry cookie. The one pictured on the right is the Norwegian Klejner. This was totally different. It tasted like a fried donut, without the frosting, and no orange flavoring. Just a plain fried donut, but not a fresh one. hehe<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVk0f4RmuxBRbS0SpW6qaqlqTNEII9DqgzFIAF_oLhy12vLkpIcBtL6FiZR-D2rKqd8PAhHgGeVuXF54L7q7II-sVbYA1UWlSaaq3A33RUoTGdsBKDlJ6ytUXSIeR5ipb6nBBE4RHtXllt/s1600/Klejner+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVk0f4RmuxBRbS0SpW6qaqlqTNEII9DqgzFIAF_oLhy12vLkpIcBtL6FiZR-D2rKqd8PAhHgGeVuXF54L7q7II-sVbYA1UWlSaaq3A33RUoTGdsBKDlJ6ytUXSIeR5ipb6nBBE4RHtXllt/s640/Klejner+1.JPG" width="640" /></a></div>
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I would say if you have never tried Klejner before, try it at a non-grocery store bakery. :o)<br />
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<br />Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0tag:blogger.com,1999:blog-578797470666192678.post-79772372716294557302015-11-13T22:00:00.000+01:002016-01-10T17:36:26.948+01:00Danish Apple Cake<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
Today my boyfriend decided to make a Danish Apple Cake, and I didn't complain! :o)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX8r_mKKBH-h4lR-P6fv7C7KARDCKJE23S8KKaPp3H_ggZs-HELNkKvzajcouCmfUmFnr6mEekII9aRXYTYWFYqfLokhejNEJlOdh860lQAxxbh0YvCcozw4iLsvRC_MLBzoiAJCj9hfm/s1600/Apple+Cake+4.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEX8r_mKKBH-h4lR-P6fv7C7KARDCKJE23S8KKaPp3H_ggZs-HELNkKvzajcouCmfUmFnr6mEekII9aRXYTYWFYqfLokhejNEJlOdh860lQAxxbh0YvCcozw4iLsvRC_MLBzoiAJCj9hfm/s640/Apple+Cake+4.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade Danish Apple Cake</td></tr>
</tbody></table>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<span style="font-size: 12.8px;">He said the cake was very easy to make, and he got the recipe from </span><a href="http://anneauchocolat.dk/2012/10/07/%C3%A6blekage-a-la-skarum-ogsa-kendt-som-den-gode-kage/" style="font-size: 12.8px;" target="_blank">this</a><span style="font-size: 12.8px;"> website. Let me tell you, this cake is sooooo yummy! It has a crunchy topping and a really good flavor. The cake is very moist as well, and has a perfect ratio of apples to cake, with a nice mix of cinnamon and sugar. If you want to make this cake, the recipe is below, translated from Danish to English, and partially typed by the baker himself!</span></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<u><b>Ingredients</b></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<u><b><br /></b></u></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<i><b>Cake:</b></i></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
200 g butter</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
250 g sugar (I used 100 g cane sugar and 150 g normal sugar)</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
150 g flour</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 tsp baking powder</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
3 eggs</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<span style="background-color: white; color: #222222; font-family: "arial" , sans-serif; font-size: 12.8px;"><i><b>Topping:</b></i></span><br />
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
3 apples</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
2 tbsp sugar</div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
1 tsp cinnamon </div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<br /></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif;">
<b>Directions:</b></div>
<div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 12.8px;">
<ol>
<li><span style="font-size: 12.8px;">First, soften the butter and whisk in the sugar with an electric hand mixer, continue to whisk while adding in the eggs one by one. </span></li>
<li><span style="font-size: 12.8px;">Then, in a separate bowl mix the flour and baking powder together. </span></li>
<li><span style="font-size: 12.8px;">Next, mix the flour mixture into the batter little by little. </span></li>
<li><span style="font-size: 12.8px;">Then, pour the cake batter into a spring form pan that's lined with parchment paper.</span></li>
<li><span style="font-size: 12.8px;">Finally, peel and de-core the apples, then cut them into chunky slices. Mix sugar and cinnamon together, and toss the apple slices in the mixture. Gently push the slices a bit into the top of the cake batter.</span></li>
<li><span style="font-size: 12.8px;">Bake at 190-200c for an hour to an hour and fifteen minutes (insert a toothpick into the cake to check when it is done, if the toothpick is clean then the cake is finished). :)</span></li>
</ol>
<div>
<br /></div>
<div>
That is it. Hope you enjoy it as much as we did. Here are some more pictures! Let me know if you tried this recipe.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2MAUp13h8ZI9R64tFkbVBmXN39l0XYNxAsg7mAh944eMoYvnwbhlmLRsqT8VZ3GF2kEVCB9lq1dCCNHIoyaMrEBNu9b1AvJaWmxzFGoIStqMXAmIXDQQkMda5rouPDuUT6npmRSWjI3V/s1600/Apple+Cake+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV2MAUp13h8ZI9R64tFkbVBmXN39l0XYNxAsg7mAh944eMoYvnwbhlmLRsqT8VZ3GF2kEVCB9lq1dCCNHIoyaMrEBNu9b1AvJaWmxzFGoIStqMXAmIXDQQkMda5rouPDuUT6npmRSWjI3V/s640/Apple+Cake+2.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients ready to be mixed in</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_6zNO2vg1WAuAkFb3okP5DGVisRxwwdVuXCb4rfdOrybsabeDwnOO5OXA-plkjDnUHXxBhkBdWkfHOJL1qD2JroVGrsK4Bm31soCDYFFWqk3x3T8vtQg1O2GhCiZ7HCpXA9IXZfaLYIw/s1600/Apple+Cake+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim_6zNO2vg1WAuAkFb3okP5DGVisRxwwdVuXCb4rfdOrybsabeDwnOO5OXA-plkjDnUHXxBhkBdWkfHOJL1qD2JroVGrsK4Bm31soCDYFFWqk3x3T8vtQg1O2GhCiZ7HCpXA9IXZfaLYIw/s640/Apple+Cake+3.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Cake ready for the oven</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive68Pkk7TyfOcs9AtIvdQQ6-vnlEZC5LfoUFmoUa8AkHLds9BTEppu3JHX110jzOiX4GM7v_XJE1Hmi-HLNGe38Mf103lYBOmEwZhgLLn4oJfbjdQu4o6UoJNqy9e_P4-jbhNdiXQIUYw/s1600/Apple+Cake+5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEive68Pkk7TyfOcs9AtIvdQQ6-vnlEZC5LfoUFmoUa8AkHLds9BTEppu3JHX110jzOiX4GM7v_XJE1Hmi-HLNGe38Mf103lYBOmEwZhgLLn4oJfbjdQu4o6UoJNqy9e_P4-jbhNdiXQIUYw/s640/Apple+Cake+5.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Cake fresh out of the oven</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKWr73MEwCCM8dcj_xHqdJo0G-e2UrbWriSrjMh34ZuVJXe8xkWBId0zuiHamGdj9gDrmT5oW90RZIfwI87HxbgQC1etsx2aIj6TwhpFPLefIMQ8bnWn06mGGv3KVlN4gsgcw7XnfCFND/s1600/Apple+Cake+1+%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKWr73MEwCCM8dcj_xHqdJo0G-e2UrbWriSrjMh34ZuVJXe8xkWBId0zuiHamGdj9gDrmT5oW90RZIfwI87HxbgQC1etsx2aIj6TwhpFPLefIMQ8bnWn06mGGv3KVlN4gsgcw7XnfCFND/s640/Apple+Cake+1+%25281%2529.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple cake with fresh whipped cream</td></tr>
</tbody></table>
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<div>
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Michellehttp://www.blogger.com/profile/13374164306727385729noreply@blogger.com0