<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>sophistimom &#187; Search Results  &#187;  food processor</title>
	<atom:link href="http://www.sophistimom.com/search/food+processor/feed/rss2/" rel="self" type="application/rss+xml" />
	<link>http://www.sophistimom.com</link>
	<description>ensuring my family is well-read, well-bred, and well-fed</description>
	<lastBuildDate>Fri, 14 Jun 2013 22:06:01 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.5.1</generator>
		<item>
		<title>brown sugar macarons and my trip to the big apple</title>
		<link>http://www.sophistimom.com/brown-sugar-macarons-and-my-trip-to-the-big-apple/</link>
		<comments>http://www.sophistimom.com/brown-sugar-macarons-and-my-trip-to-the-big-apple/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 21:22:45 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[cookies]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[well-fed]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=4040</guid>
		<description><![CDATA[I need a vacation. The single mom thing has been getting to me lately. I would imagine a lot of you read my blog and think I have a perfect life, or that I&#8217;m trying to make you think I do. The truth is, I take many a photograph around here after I just shoved crumbs or unfinished homework out of the way to take a picture. My life is messy. And most days I wonder how I&#8217;ll ever be enough. In a few years, my oldest will be leaving the house, and I wonder if he&#8217;ll ever know what stability actually feels like. I worry I&#8217;ll never get everything together . . . or not even everything! I&#8217;d be happy happy with just having a few things together! Like my laundry, for example. I think I&#8217;d like to actually get it all folded one of these days . . . that would be good. I keep stumbling upon articles that talk about how stress makes it hard to lose weight, and then they go on to make suggestions about eliminating things that stress you out!! That&#8217;s when I break into a manic laugh. Oh right!! I&#8217;ll just cut back on my stress!! Why didn&#8217;t I think of that before!! Hahahahahahaha!!!!!! Oh, I&#8217;m fine. I&#8217;m fine. Seriously. I&#8217;m fine. So as I was saying, I need a vacation. I need the real kind with palm trees and soft white sand and towels and beach umbrellas. No cell phones. No computers. No cooking. Come to think of it, I&#8217;ve never had a vacation like that. The kind I usually take involves going to a city and walking around and eating a bunch of things that look [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/brown-sugar-macarons-and-my-trip-to-the-big-apple/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>butter pecan cheesecake bars</title>
		<link>http://www.sophistimom.com/butter-pecan-cheesecake-bars/</link>
		<comments>http://www.sophistimom.com/butter-pecan-cheesecake-bars/#comments</comments>
		<pubDate>Thu, 01 Nov 2012 18:22:28 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[desserts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[well-fed]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=3752</guid>
		<description><![CDATA[My friend Jon can make me laugh for an hour straight if he does his impression of a southie for me. Not many people can accurately imitate a Boston accent, and since I grew up thirty-five miles south of the city, I have a good ear for it and can tell when someone is off. Jon is nearly pitch perfect. And it&#8217;s hilarious. But I think I love hearing his southern accents even more. He grew up there and can demonstrate several different drawls from around where he lived. The best is when he breaks into telling me about his first job scooping ice cream at Baskin Robbins. Butter Pecan was pretty much the only flavor anyone ever ordered&#8212;the other thirty flavors were just there for show. A week or two ago, when I needed an idea for a cheesecake, I asked Jon for something that would be perfect for fall. He suggested Butter Pecan (in his southern accent), with one pecan placed on the top of each slice. Here is what I came up with. butter pecan cheesecake squares for the crust: 1 2/3 cup almond flour (or 1 2/3 cup raw almonds finely ground in a food processor) 2/3 cup brown sugar 1/2 teaspoon kosher salt 1/2 teaspoon pure vanilla extract 6 tablespoons butter, melted for the filling: 3 (8 ounce) packages cream cheese, at room temperature 3/4 cup brown sugar 2 tablespoons molasses 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract 3 eggs 2 tablespoons heavy cream 2 tablespoons flour 1 cup chopped pecans, finely chopped for the topping: 1/4 cup heavy cream 1/4 cup brown sugar pinch of kosher salt 1/2 teaspoon pure vanilla extract 1/2 cup powdered sugar 16 [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/butter-pecan-cheesecake-bars/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>aubergine and roasted garlic hummus</title>
		<link>http://www.sophistimom.com/eggplant-roasted-garlic-hummus/</link>
		<comments>http://www.sophistimom.com/eggplant-roasted-garlic-hummus/#comments</comments>
		<pubDate>Fri, 06 Jul 2012 02:05:56 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[recipes]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[well-fed]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=3666</guid>
		<description><![CDATA[Have you ever had one of those phases in your life when you were trying to redefine or rediscover who you are? That&#8217;s me right now. Writing the cookbook was one of the most satisfying and challenging things I have ever done, but it also made me a little fat. Now I&#8217;m trying to change that. I started by walking. Just for an hour everyday. I would drive to BYU, park in visitor parking, and walk as fast as I could to the top of the hill behind the Provo temple. Then I&#8217;d sit on the lawn, meditate for about thirty minutes, and walk back to my car. I did this for a few weeks, and then I added weights&#8212;just three pound weights in each hand. That slowly changed into walking for most of the way and then running part of the way. But you may already know, I hate running. Always have. But I don&#8217;t know, something is happening to me. I&#8217;m actually starting to like it. Just a little, though. Now, since moving closer to Salt Lake City, I live near a great trail and have been running almost as much as I&#8217;m walking. Exercising has somehow changed the way I eat, too. I don&#8217;t eat so many cupcakes anymore, and I&#8217;ll go several days in a row without eating sugar&#8212;a miracle for me. As with any change for good, I have that nagging angst that if I let up for just a second, I&#8217;ll slip back into my old ways. And why wouldn&#8217;t I? It&#8217;s what I&#8217;ve always done in the past. So, I&#8217;ve been trepidatious about writing on my blog and posting recipes, knowing that desserts are always most popular. Of [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/eggplant-roasted-garlic-hummus/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>all natural red velvet cupcakes</title>
		<link>http://www.sophistimom.com/all-natural-red-velvet-cupcakes/</link>
		<comments>http://www.sophistimom.com/all-natural-red-velvet-cupcakes/#comments</comments>
		<pubDate>Thu, 12 Apr 2012 23:23:29 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[well-fed]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=3623</guid>
		<description><![CDATA[Since last year, when I posted my all natural red velvet cake, which I made without red food dye, dozens of people have tried my recipe. For some, it worked well, and for some, it did not. Making a cake is hard enough without the addition of carefully balancing the pH levels, and it seemed everything affected the outcome of the color, whether it was the type of flour used, the type of cocoa, fineness of the ground beets, and on and on and on. People in Europe, for some reason, had the most difficult time with it, and I have yet to hear of a reader across the Atlantic who got a red cake at the end of it. I must confess, in the midst of some of the frustrated comments, I tried making the cake again, only to come up with a slightly purple version. I started to wonder if maybe it was the fact that I used Philadelphia Cream Cheese (my normal standard) instead of the brand I can buy in bulk at Costco, which I had used for the cake back when I made my post. I became almost as disgruntled as some of the readers who commented. After awhile, though, I thought I should make an another attempt. People kept asking if there is a way to lighten up my cake, or if it&#8217;s possible to turn the cake into cupcakes, so I finally decided it was time to try it again. I bought the beets, which then sat in my fridge until the fridge started smelling funny. To my relief, it wasn&#8217;t the beets, but rather a rogue cucumber that no longer looked like a cucumber, but it was [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/all-natural-red-velvet-cupcakes/feed/</wfw:commentRss>
		<slash:comments>237</slash:comments>
		</item>
		<item>
		<title>caramel filled hi hat cupcakes</title>
		<link>http://www.sophistimom.com/caramel-hi-hat-cupcakes/</link>
		<comments>http://www.sophistimom.com/caramel-hi-hat-cupcakes/#comments</comments>
		<pubDate>Mon, 05 Dec 2011 15:16:48 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[cupcakes]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[well-fed]]></category>
		<category><![CDATA[chocolate]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=3517</guid>
		<description><![CDATA[Or pure sugar. Just call me Paula Deen. These things are so loaded with sugar that every well-intentioned parent is going to come after me with hate mail in the comments section. In fact, if you&#8217;re from Europe, don&#8217;t even make these. They&#8217;re way too sweet. Though I had trouble eating these with all their sugar, I must have had at least four of them. There was just something so perfect about the way the warm caramel soaked through the cake, and the way it balanced with the dark chocolate in the crispy outer shell. These were not my own original creation. I had seen this kind of cupcake on Martha Stewart before, and also on Bakerella, who has fabulous how-to photos. To make them my own, though, I filled them with caramel, and used a different recipe for the frosting and the cupcakes. One of the best parts about these has to be the fact that you get to make your own magic shell&#8211;and it&#8217;s all natural. hi hat cupcakes 1/4 cup dark or Dutch process cocoa powder 1/4 cup boiling water, plus a little more if needed* 1 cup sugar 1 cup unbleached all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup buttermilk 1 egg 1/4 cup yogurt or sour cream 1/2 stick (4 tablespoons) butter, melted 1/2 teaspoon pure vanilla extract caramel filling (recipe follows) italian meringue frosting (recipe follows) dipping chocolate (recipe follows) 1. Line 2 standard muffin tins with 12 paper liners. Preheat oven to 350 degrees. Combine cocoa powder with boiling water and stir until smooth (add more water, a tablespoon at a time as necessary to create a smooth, frosting-like consistency). [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/caramel-hi-hat-cupcakes/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>white pumpkin pie</title>
		<link>http://www.sophistimom.com/white-pumpkin-pie/</link>
		<comments>http://www.sophistimom.com/white-pumpkin-pie/#comments</comments>
		<pubDate>Tue, 22 Nov 2011 15:19:30 +0000</pubDate>
		<dc:creator>Jaime {sophistimom}</dc:creator>
				<category><![CDATA[desserts]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[well-fed]]></category>
		<category><![CDATA[holidays]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[thanksgiving]]></category>

		<guid isPermaLink="false">http://www.sophistimom.com/?p=3511</guid>
		<description><![CDATA[When I bought this perfect white pumpkin with this lovely long stem, I had big dreams to carve it into a jack-o-lantern. But somehow, whenever I start to carve pumpkins, I lose interest, along with all desire to be creative. It&#8217;s sticky, the knives are difficult to wield, and I can never make them as beautiful as what I see in a Martha Stewart magazine. After this one had narrowly escaped the carving knife, and was sitting on my counter for a couple of weeks, I decided it was time to do something with it. It seemed like a good idea to make it into a pie. Though the pumpkin puree itself was light&#8212;it looked exactly like applesauce&#8212;the color of the pie did not turn out as white as I had envisioned, once baked. It did look paler than a traditional pumpkin pie, though. And, since the white pumpkin is milder in flavor, I used slightly different spices than usual, and used cream as opposed to evaporated milk to make this pie a little more sophisticated. white pumpkin pie 1/2 cup sugar 1/4 teaspoon cinnamon 1/4 teaspoon cardamom 1/4 teaspoon freshly grated nutmeg 1/8 teaspoon cloves pinch of salt 2 cups white pumpkin puree (take a white pumpkin, and follow these instructions for roasting) 1/3 cup pure maple syrup (If you don&#8217;t have real maple syrup, just substitute with 1/4 cup more sugar) 3 eggs 1/2 cup cream 1 teaspoon pure vanilla extract 1 pre-baked pie crust (recipe follows) whipped cream (recipe follows) 1. Preheat the oven to 400 degrees. In a medium bowl, whisk together sugar, spices, and salt. In another bowl, whisk together pumpkin puree, maple syrup, eggs, cream, and vanilla. Whisk together [...]]]></description>
		<wfw:commentRss>http://www.sophistimom.com/white-pumpkin-pie/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
	</channel>
</rss>
