tag:blogger.com,1999:blog-36668503736293419302024-03-18T23:26:25.083-04:00Cookies & WineDee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3666850373629341930.post-13453333997948118292011-05-18T00:03:00.002-04:002011-05-18T00:07:39.122-04:00Gooey Chocolate Butter Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiFAquzCDoQ06SweCkYtjZzsarfbw6hhpe9vpSLfQzLDDf46I6euy-ut_2y1dfGfVMXoAoPV_CYbdsqmWKnpOoe61Vtab_95LJqKd0evCV5Zyv5oirrdxj-Lbq1CaOSbAYT7gHZtIBGNr/s1600/GooeyChocolate1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAiFAquzCDoQ06SweCkYtjZzsarfbw6hhpe9vpSLfQzLDDf46I6euy-ut_2y1dfGfVMXoAoPV_CYbdsqmWKnpOoe61Vtab_95LJqKd0evCV5Zyv5oirrdxj-Lbq1CaOSbAYT7gHZtIBGNr/s320/GooeyChocolate1.JPG" width="320" /></a></div><div class="MsoNormal">I promised you cookies, so I am going to give you one of the best cookie recipes in existence. Inspired by Paula Deen (and her love of all things made with butter), I tried my oven mitt at the classic gooey butter cookie recipe. Of course, everything is better with chocolate, which is why I chose to make Gooey Chocolate Butter Cookies. Could this possibly sound any more delicious? You bet! Just add some chocolate chips into the mix!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i><u>Ingredients You Will Need:</u></i></b><o:p></o:p></div><div class="MsoNormal">8 Ounces of Cream Cheese (softened slightly)<o:p></o:p></div><div class="MsoNormal">1 Stick of Butter (slightly softened)<o:p></o:p></div><div class="MsoNormal">1 Egg<o:p></o:p></div><div class="MsoNormal">1 tsp. Vanilla Extract<o:p></o:p></div><div class="MsoNormal">1 (18-ounce) Box Chocolate Cake Mix (the moist kind made with pudding works best)</div><div class="MsoNormal">2 Cups of Chocolate Chips<o:p></o:p></div><div class="MsoNormal">A Bowl of Granulated Sugar (about a cup will do). <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Directions:</i></b><o:p></o:p></div><div class="MsoNormal"><b><u>Step 1:</u></b> Preheat your oven to 350 degrees Fahrenheit. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 2:</u></b> Using an electric mixer and a large bowl, blend the cream cheese and butter until it is creamy, smooth, and well-blended. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 3:</u></b> Add the egg and vanilla extract, and beat these in as well.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 4:</u></b> Open your box of cake mix and pour it into the creamy mixture. Using the mixer again, beat in the cake mix to make a well-blended dough. Finally, mix in your chocolate chips with a spatula. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 5:</u></b> You can go about this one of two ways. First, you could cover the bowl of dough and refrigerate it for about 2 hours so that it firms up and becomes easier to work with. However, being impatient and short on time, I skipped this part and went straight to <b><u>Step 6.</u></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 6:</u></b> Roll about a tablespoon of the chilled (or unchilled) dough into a ball. Next, gently roll the ball around in your bowl of sugar, just enough so that it is completely coated in sugar. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 7:</u></b> Place each ball of dough on an ungreased cookie sheet, about 2 inches apart. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 8:</u></b> Bake for about 12 minutes. When your cookies are done, they will remain a bit soft and gooey until they cool. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 9</u></b>: Once cooled, remove cookies with a spatula and store in an airtight container for up to 4 days. If they last that long!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Suggested Wine Pairing:</i></b> Anthony Road’s Tony’s Red. This luxurious red exudes a fruity essence of fresh berries, and will pair nicely with the cookies’ decadent chocolate flavors. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the original recipe, please visit <a href="http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html">http://www.foodnetwork.com/recipes/paula-deen/chocolate-gooey-butter-cookies-recipe/index.html</a></div>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com0tag:blogger.com,1999:blog-3666850373629341930.post-63993679065625574702011-03-10T00:41:00.002-05:002011-03-10T00:47:00.882-05:00Beer Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EWTfyUmLT-TpVQ3rVCzXCuBKrcH-KTKxYfq7ZzBiXDamF256oh_TEFjvVl4Xrcjy4oHrwK6qaUCoWDkRSVReFeYqlLJojfTStPuwBBj65V5qlUs1vuvC3hDu_YizHiAyQXd5a4pLT9G4/s1600/Beer+Bread+YUM.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><b><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4EWTfyUmLT-TpVQ3rVCzXCuBKrcH-KTKxYfq7ZzBiXDamF256oh_TEFjvVl4Xrcjy4oHrwK6qaUCoWDkRSVReFeYqlLJojfTStPuwBBj65V5qlUs1vuvC3hDu_YizHiAyQXd5a4pLT9G4/s320/Beer+Bread+YUM.JPG" width="320" /></b></a><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Just in time for your St. Patrick's Day festivities, this hearty bread is not only easy to make, but delicious to eat. This works with any kind of beer you have on hand, though different kinds will impart a slightly different taste on your final product. I would recommend a lager, but please feel free to experiment with other varieties and let me know how it goes!</span><br />
<b><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></b><br />
<div class="MsoNormal"><i><u><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients You Will Need: </b></span></u></i></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">3 Cups of Flour</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">3 tsp. of Baking Powder</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1 tsp. of Salt</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">¼ Cup of Sugar</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">12 Ounces (1 can or bottle) of Beer (any kind)</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1/3 Cup of Butter (melted).<b> </b></span></li>
</ul><b><br />
</b><br />
<div class="MsoNormal"><o:p><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b> </b><i><b>Directions: </b></i></span></o:p></div><div class="MsoNormal"><o:p><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></o:p></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 1:</b></u> Preheat your oven to 375 degrees.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 2:</b></u> Grease a medium loaf pan (about 8.5 x 4.5 inches) with butter on all sides. I usually grab a quarter-sized wad of butter with a clean paper towel and wipe down the inside of the pan with it until it’s coated with a very thin butter layer. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 3:</b></u> Using a large spoon, scoop the flour into a 1-cup measuring cup until it’s full. Pour the cup of flour into a large clean bowl. Repeat this two more times to make 3 cups total. This is just like sifting the flour, and will ensure that your loaf bakes to the correct consistency.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 4:</b></u> Add the baking powder, salt, and sugar to the flour and stir everything together using a whisk. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 5:</b></u> Pour the beer into the dry ingredients and stir everything together with the whisk or a spatula. Stir until everything is combined and moist, but do not over-stir.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 6:</b></u> Pour the batter into your greased loaf pan, making sure it spreads out evenly to all ends. Use a spatula to get all the batter out of the bowl. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 7:</b></u> In a microwave-safe bowl, melt the butter for 20 second intervals in the microwave, taking it out in-between intervals to stir. Make sure to use an oven mitt when handling the bowl of hot butter. Repeat until the butter is completely melted. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 8: </b></u> Pour the melted butter into the loaf pan on top of the batter.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 9:</b></u> Place a baking sheet that is wider and longer than the loaf pan on the bottom shelf of the oven</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 10:</b></u> Carefully, place your loaf pan on the top rack of the oven so that the baking sheet is directly under it. This will allow the baking sheet to catch any butter drippings while your loaf bakes. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 11:</b></u> Bake your beer loaf for 50 minutes to an hour. A simple toothpick test should tell you if it’s ready. Check at about 50 minutes to see if it needs the full hour. A finished loaf should be slightly browned on the top edges, but not burned. The included picture should give you a good idea. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><u><b>Step 12:</b></u> After removing the loaf pan from the oven, gently loosen up the sides of the loaf from the pan. Be careful, since it’s probably still hot from the oven. Remove the loaf from the pan and place it on a plate. Wait 15 minutes before serving. Your loaf will stay fresh under saran wrap or tin foil for a few days. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><i><b>Serving Suggestion:</b></i> Slice your bread and spread on some Nutella, honey butter, or just regular butter. Whatever you put on this hearty loaf, it’s bound to taste delicious! This bread also goes very well with cheese spreads. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><b>Suggested Wine Pairing:</b> Fox Run Vineyards’ Arctic Fox. This white is on the dry side with flavors of tropical fruits and melon. Its clean finish will refresh your palate, preparing you for each bite of hearty beer-bread-bliss. </span>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com1tag:blogger.com,1999:blog-3666850373629341930.post-68254074863742308762011-02-22T23:55:00.001-05:002011-02-23T00:06:27.944-05:00Pasta with Zesty Tomato Cream Sauce<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Here's a quick fix for one of those weeknights when you don't have a lot of time and you're faced with a short list of available ingredients. This serves 2 people, but if you're dining solo you can always freeze the second serving for future enjoyment. With just a little improvisation, you'll have a tasty tomato cream sauce that's light on calories, but not on flavor. </span><br />
<b><u><i><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">Ingredients You Will Need*:</span></i></u></b><br />
<br />
<ul><li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">4 oz. Uncooked Spaghetti or Linguine (enough for 2 Servings)</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">12 oz. Any Variety of Tomato-Based Spaghetti Sauce (marinara works well)</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">About 1.5 ounces of Low-Calorie Spreadable Cheese (ex: 2 wedges of Laughing Cow Light Cheese, any flavor)</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1/4 tsp. G</span><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;">round Cayenne Pepper (more or less to taste)</span></span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">1/4 cup of Skim Milk, Half-and-Half, or Cream (whatever you have lying around)</span></li>
</ul><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; line-height: 24px;"><b><i>Optional:</i></b></span><br />
<br />
<ul><li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1/2 cup Low-Fat Shredded Cheese (more or less to taste)</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;">1 tbsp. Vodka</span></li>
<li><span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">Diced Fresh or Canned Veggies (Tomatoes, Peppers, Onions, etc.)</span></li>
</ul><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b>*Note</b>: All you really need are the first five ingredients (pasta, tomato sauce, cheese spread, cayenne pepper, and milk). Additions of the other "optional" ingredients aren't vital to the recipe, especially if your fridge happens to be a little on the empty-side this week. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><i>Directions:</i></b></span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 1:</u></b> Fill a medium sized pot with enough water for 2 servings of pasta. Heat the water according to directions on the box. You can start the next step while this is heating up to a boil. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 3:</u></b> Fill a medium sauce pan with the marinara sauce. Heat on medium-high until the sauce is warmed through. Keep an eye on your pasta water, and make sure to add the pasta when the water is boiling. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 4:</u></b> Dump the cheese spread into the marinara sauce, continuing to heat it on medium-high heat. Smash the cheese spread into smaller pieces so that it eventually melts into the marinara. Stir until the two are well combined. Don't forget about your pasta cooking! If the pasta is done, drain it and put it aside, keeping it covered. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 5:</u></b> Add the ground cayenne pepper to the cream sauce, stirring it in so it is completely dissolved. Stir well for even distribution.</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 6:</u></b> Add the milk or cream to the cream sauce. You can add more to thin the sauce out. Also, be mindful that adding skim milk won't add a ton of calories to your sauce, but other dairy options may cause a bigger caloric dent (just sayin'!). </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><u><b>Step 7 (Optional):</b></u> If you have some, add the shredded cheese into the sauce mix, stirring it well until it is melted. If this makes the sauce too thick for your tastes, add some more milk or a tablespoon of vodka. This will thin it out a little. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 8 </u></b></span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;"><b><u>(Optional):</u></b> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">Add the diced veggies, stirring them in completely. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000;"><b><u><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;">Step 9</span></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;">:</span></u></b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; line-height: 24px;"> Cook your sauce for another 2 minutes or so to make sure that your ingredients are heated throughly and well-mingled. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><b><u>Step 10:</u></b> Divide out the pasta between two dinner plates and pour the zesty tomato cream sauce on top of both servings. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;">For extra protein, serve with some spicy Italian sausages or meatballs. </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="line-height: normal;"><b><i>Buon appetito!!!</i></b></span></span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, sans-serif;"><span class="Apple-style-span" style="color: #5b2736; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 26px;">Suggested Wine Pairing: Glenora Wine Cellars Gewurztramine</span><span class="Apple-style-span" style="border-collapse: collapse; line-height: 26px;">r. Delicately floral and slightly dry, this clean wine won't overpower the soft cream-sauce, but will be a nice counterpart to the </span></span><span class="Apple-style-span" style="color: #5b2736;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 26px;">entrée's</span></span><span class="Apple-style-span" style="color: #5b2736; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="border-collapse: collapse; line-height: 26px;"> spicy side. </span></span></span></b></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="line-height: 24px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Trebuchet MS', sans-serif;"><br />
</span>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com0tag:blogger.com,1999:blog-3666850373629341930.post-2279478507058245992011-02-17T00:43:00.000-05:002011-02-17T00:43:00.528-05:00Peanut Butter Chocolate Love Pie<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0veI1jEq8_Q5rSVq3Lg-aTivpmOQMqcqMSoOcEvY3XIfcFS5-FAiFUtc5uyRbWy7Fods0Ua66nud2ulVXWgswa1HKPbXQzmHiGAqOqFGQXefjy8erUl_Fb111pTrLxGOzJZkafQK90Yr/s1600/PB+Pie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0veI1jEq8_Q5rSVq3Lg-aTivpmOQMqcqMSoOcEvY3XIfcFS5-FAiFUtc5uyRbWy7Fods0Ua66nud2ulVXWgswa1HKPbXQzmHiGAqOqFGQXefjy8erUl_Fb111pTrLxGOzJZkafQK90Yr/s320/PB+Pie.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This gift-worthy pie has an Oreo cookie crust filled with a layer of creamy peanut butter, followed by another layer of decadent milk chocolate mousse. Top it all off with a semi-sweet chocolate shell and some Reese’s Peanut Butter Cups for the perfect finishing touch. If Peanut Butter and Chocolate went on a date, this amazing pie would be the result. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Ingredients You Will Need:</i></span></b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i><br />
</i></span></b></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u><b>For the Peanut Butter Filling:</b></u></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8 oz. plain cream cheese</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbsp. vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ cups smooth (creamy) peanut butter</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ¼ cups whipped topping</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ cups powdered sugar</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbsp. (1/4 stick) unsalted butter (melted)</span></li>
</ul><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><u><b>For the Chocolate Mousse Filling:</b></u></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 ½ cups miniature marshmallows</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cup 2% milk</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9.5 ounces of milk chocolate pieces (a broken up Hershey’s bar will do just fine, as will any solid milk chocolate candy bits)</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup chilled whipping cream (heavy cream)</span></li>
</ul><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>For the Semi-Sweet Chocolate Shell:</u></b></span></div><div class="MsoNormal"></div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cup half & half</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 oz. semi-sweet chocolate chips</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></li>
</ul><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Directions:</i></b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 1:</u></b> Put a medium glass or metal bowl in the freezer. You will need this later.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 2:</u></b> Using an electric mixer, beat the cream cheese, peanut butter, unsalted butter, and 1 cup of the powdered sugar in a large bowl. Mix until everything is well blended and small peas form. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 3:</u></b> With a spoon, mix the whipped topping, vanilla, and other 1/2 cup of sugar. Mix this into the peanut butter mix. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Store the finished filling in the fridge until it is needed later.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 4</u></b>: Heat the marshmallows, 2% milk, and milk chocolate bits over medium heat, stirring constantly, just until marshmallows and chocolate melt and blend. Placing the saucepan on a pot holder, chill this in the freezer until it thickens. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 5:</u></b> Wait 10 minutes before the next step. This will give the marshmallow and chocolate mixture time to cool down and solidify. Maybe during this time you can clean up the mess you made during steps 1 through 4. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 6:</u></b> Take the chilled bowl from step 1 out of the freezer and pour the whipping cream (heavy cream) into it. Beat the cream with an electric mixer until it becomes stiff—less like a liquid and more like whipped cream. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 7:</u></b> Take the marshmallow chocolate mixture out of the freezer. Fold this into the whipped cream you made in step 6. Store the finished chocolate mousse in the freezer until it is needed in a few minutes.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 8:</u></b> Pour the half-and-half into a saucepan and bring this to a boil. Reduce the heat, and then stir in the semi-sweet chocolate chips until smooth and melted. Store finished glaze in the fridge until it is needed later. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 9:</u></b> Put the Oreo cookie crust on a flat surface. Spoon a layer of the peanut butter filling into the crust, but only enough so that the crust is half full. Using a butter knife, spread the filing out so it is even. Make sure to leave room for the next layer and the glaze. There will be some filling left over, which you can reserve for now*.</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 10:</u></b> Next, spoon a layer of the chocolate mousse on top of the peanut butter layer. Use a clean butter knife to spread the filling out evenly. Do not fill the pie crust completely to the top. Leave room for the thin semi-sweet chocolate shell. You will also have some chocolate mousse left over, which you can hold onto for now*. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 11:</u></b> Stir the semi-sweet chocolate mixture to mix. Spoon a moderately thin layer on top of the pie, so that the chocolate mousse is completely covered. Use a butter knife to carefully spread the semi-sweet chocolate so that it is evenly distributed. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>Step 12:</u></b> Unwrap about 15 Reese’s Peanut Butter Cups. Using a sharp knife, cut each cup in half. Using the cup halves to form a border around the pie’s top, place each peanut butter cup so that the cut side is face-down and the top part of the cup is facing outward (see picture). </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Suggested Wine Pairing:</b> Thousand Islands Winery's Raspberry Isle. A fruity dessert red, its luscious berry flavors are the perfect companion to the pie's peanut butter and chocolate. Think of it like a chocolate-dipped peanut butter and jelly sandwich. I bet you always wished for one of those in your lunch box! <span class="Apple-style-span" style="font-size: 15px;"> </span></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>*Bonus Step! (Optional):</b> Melt some of the extra semi-sweet chocolate chips in a microwave safe bowl for about 30 seconds. Stir to blend, then melt for another 15 seconds or until the chips melt completely. Place a (heart-shaped) cookie cutter on a small piece of wax paper on a small plate. Pour a layer of the melted chocolate into the cookie cutter so that it fills up like a mold, but only so that the chocolate becomes about as thick as a slice of American cheese. Place this in the freezer for 10 minutes. When you take it out, your shape should pop out easily and will make the perfect garnish to your pie! </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><u>What Will You Do with All that Extra Pie Filling?!?</u></b> </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You don't want perfectly good pie filling to go to waste (that would be a shame!), but this recipe makes enough for almost two pies. First, you have the option of filling another pie crust, perhaps of a different flavor (graham cracker?). You will not have any of the final chocolate glaze left, but you can always cut up more Reese's Cups and sprinkle those on top. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">You could also use the filling to make other fun desserts. Get creative! For example, you could make little dessert shooters using all those shot glasses you have lying around (you know you have them!). Start with a thin layer of cookie crumbs, and then alternate with layers of peanut butter filling and chocolate mouse, separating each layer with more cookie crumbs. Top it off with a Reese's cup or chocolate kiss! I suggest you serve each of these sweet "shots" accompanied by a spoon so guests know that these shots are for savoring and not to be swallowed as quickly as possible (like a less-savory kind of shot--vodka anyone?). </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span></div>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com2tag:blogger.com,1999:blog-3666850373629341930.post-7647866936947237142011-02-08T23:33:00.003-05:002011-02-09T01:07:13.115-05:00Saturday Night Pad Thai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TzhtsfaVfXWFHGNon5hj8LNrv0mZd7XBZ-KxPfgG7OlRpA44kdMp6BCWBArWhAs5yAPG1sTnax12OZgrgQLx11tGlEelABfuyLZmJA7tgu941eBTnrpEOoGtZ4tw4hxwWEkrUjtEtW75/s1600/Pad+Thai.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4TzhtsfaVfXWFHGNon5hj8LNrv0mZd7XBZ-KxPfgG7OlRpA44kdMp6BCWBArWhAs5yAPG1sTnax12OZgrgQLx11tGlEelABfuyLZmJA7tgu941eBTnrpEOoGtZ4tw4hxwWEkrUjtEtW75/s320/Pad+Thai.JPG" width="320" /></a><br />
<div class="MsoNormal">This recipe is great for a cold Saturday evening when you’re craving a take-out-Chinese-food-fix, but don’t feel like venturing out into bad weather. The sauce is rich with a nice peanut essence, but not too heavy. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Ingredients You Will Need:</i></b></div><div class="MsoNormal"><u>For the Peanut Sauce:</u></div><div class="MsoNormal"></div><ul><li>1/2 cup chunky peanut butter</li>
<li>2/3 cup evaporated Milk</li>
<li>1 tablespoon soy sauce</li>
<li>1/4 teaspoon ground ginger</li>
</ul><br />
<div class="MsoNormal"><u>For the Pad Thai:</u></div><div class="MsoNormal"></div><ul><li>8 oz. uncooked linguine</li>
<li>1/4 cup water</li>
<li>1/4 cup granulated sugar</li>
<li>2 & 1/4 tablespoons ketchup</li>
<li>1 & 1/2 tablespoons soy sauce</li>
<li>Lime wedges from 2 limes</li>
<li>1/8 teaspoon ground cayenne pepper (or more if you are adventurous)</li>
<li>2 tablespoons vegetable oil</li>
<li>6 oz. boneless chicken breast, cut into small pieces</li>
<li>1 garlic clove, peeled and chopped into tiny pieces</li>
<li>1 large egg, beaten</li>
<li>2 cups fresh bean sprouts</li>
<li>1 cup of chopped green onions</li>
<li>1 cup of chopped carrots</li>
<li>1/3 cup chopped peanuts, divided</li>
</ul><br />
<div class="MsoNormal"><b><i>Directions:</i></b></div><div class="MsoNormal"><b><u>Step 1:</u></b> Dump peanut butter, evaporated milk, ginger, and soy sauce in a blender or food processor. If you are using a blender, don’t forget to cover it before you hit “blend”—unless you want a big mess! Blend ingredients until smooth, about 30 seconds. You should have around 1 cup of sauce, which can be set aside for now. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u><b>Step 2:</b></u> Next, cook the linguine according to the directions on the package. You can do step 3 while the pasta is cooking.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u><b>Step 3:</b></u> In a small bowl, mix the sugar, water, ketchup, soy sauce. Depending on the juiciness of your limes, squeeze in one or two wedges of lime. You should end up adding about one teaspoon of lime juice. </div><div class="MsoNormal"></div><div class="MsoNormal"><b><u>Step 4:</u></b> When your pasta is done cooking, drain the water and set it aside in a bowl. Keep it covered and out of the way for now. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 5:</u></b> Pour the vegetable oil in a large skillet and heat it up a little using medium-high heat. Next, add your chicken and minced garlic. Cook the chicken thoroughly, stirring occasionally. To ensure that your chicken is fully cooked, cut into one of the larger pieces and examine the center of the meat for pink. Pink meat = NOT COOKED, so please be sure that you do not see any pink. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 6:</u></b> Once you’ve fully cooked your chicken, stir in the cooked linguine noodles, stirring quickly to keep it from sticking to the skillet. Pour the ketchup mixture from earlier over noodles. Heat it all on medium for 2 minutes or until the sauce is absorbed. Stir constantly to help the liquid get absorbed. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 7:</u></b> Push the noodles to one side of the skillet, making enough room for the egg to cook. Add the beaten egg to your skillet, stirring until it’s cooked through. Stir in all your veggies, half of the bean sprouts, and half of the peanuts. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><u>Step 8:</u></b> With a large serving spoon, pile skillet noodle mixture onto large serving plates. You should be able to fill two standard dinner plates with a little leftover. Pour half of the peanut sauce on the center of each noodle pile. Sprinkle both piles with the rest of the peanuts and bean sprouts. Squeeze 2 lime wedges over noodles and garnish with the remaining wedges. Put the remaining peanut sauce in a small dish so that diners can add more to taste. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u><b>Step 9:</b></u> Enjoy!!!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Suggested Wine Pairing:</b> Bully Hill’s Traminette. This delightful white is sweet and fruity with a gentle spicy undertone. Its peach and lychee flavors go well with poultry and Asian fare, so it will go well with your Saturday Night Pad Thai. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">*Inspiration for the above recipe can be attributed to the following site: <a href="http://www.verybestbaking.com/recipes/137792/At-Home-Pad-Thai-with-Creamy-Peanut-Sauce/detail.aspx">http://www.verybestbaking.com/recipes/137792/At-Home-Pad-Thai-with-Creamy-Peanut-Sauce/detail.aspx</a></div>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com2tag:blogger.com,1999:blog-3666850373629341930.post-41170685581849871142011-02-07T00:29:00.001-05:002011-02-07T00:31:42.175-05:00Welcome!<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;">Thanks for stopping over! Please, make yourself at home. When it comes to comfort cuisine, I will easily put cookies at the top of my list. What could be more comforting than a warm, melt-in-your-mouth chocolate-chip cookie? Nothing really—except perhaps a well-chilled, generously-filled glass of wine. </span><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;"> </span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;"></span><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;">Here at Cookies & Wine, you can have your cookie and eat it with wine too! You can also have your pad Thai, double-meat lasagna, picnic-perfect pasta salad, and all the other deliciously easy recipes that come your way! </span><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;">Not that I suggest making them all at the same time….that might create quite the mess! </span><span class="Apple-style-span" style="font-family: 'trebuchet ms', verdana, arial, sans-serif;"> </span></span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'trebuchet ms', verdana, arial, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'trebuchet ms', verdana, arial, sans-serif;">So step into my kitchen, pull out your favorite wine glass, and give these minimal-hassle recipes a whirl!</span>Dee Deehttp://www.blogger.com/profile/14736221628446230745noreply@blogger.com0