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Tricia Haberman
163 followers -
Passionate, enthusiastic Granola Baker and Pastry Chef
Passionate, enthusiastic Granola Baker and Pastry Chef

163 followers
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Slow Cooker Barbecue Chicken Taquitos a sweet barbecue chicken rolled up in a baked taquito, then topped with classic barbecue sides. Take a break from the heat of the grill & let the slow cooker do all the work, while still enjoying classic barbecue. 
http://bit.ly/1Agtn6R Pin it - http://bit.ly/1FD6i07
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I will appear on Focus Atlanta (Network CW 69) with Host Keisha Lancelin on Sunday, May 24, 2015 at noon to discuss estate planning. Be sure to tell your family and friends to tune in!!
#Wealthandestateplanning #atlantalaw
www.sdixonlaw.com
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A Friday Treat from my Recipe List!! 
Enjoy the simple things in life!!! 
‪#‎Appleturnover‬
http://www.sweetricia.com/recipe/apple-pear-turnovers/ 
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My Cousin in Savannah offers awesome innovative solutions for hair-loss
www.savannahhairtransplant.com
NeoGraft for Men and Women!
We offer PRP in conjunction with Hair Loss as well!!
Contact us today!!
#Neograft
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Mexican Chocolate Pound Cake

When I made this recipe, I receive several different comments. All were good, but different. I think, this is a wonderful pound cake!!!! It is light, moist and has a host of several flavors. If you are looking for a REAL CHOCOLATY pound cake, this is not for you. This pound cake has several complex flavors. While the chocolate flavor is clearing there, it is subtle which is why it makes this pound cake one of my very favorites. I don’t have a craving for chocolate, which makes this cake “chocolaty” enough for me.
I served this dessert with the sauce and my family liked it, but it wasn’t their favorite chocolate cake. I also sent a piece to other friends without the sauce. I called them to tell them they probably needed the sauce. They had already consumed it and thought it was one of the best pound cakes that I have made. They loved the different flavors and thought it didn’t need any sauce.
The consensus is this cake is so good, and it stands up with or without any extras. I think whipped topping would be good, but I didn’t have any to whip up.

What’s so great about any pound cake is the ability to freeze and store. This Mexican Chocolate Cake will probably get better with time. I will definitely make this again soon and freeze---just in case we need a quick dessert to serve.


Cake:
1 (8-oz.) package semisweet chocolate baking squares, chopped
1 cup butter, softened
1 ½ cups granulated sugar
4 large eggs
½ cup chocolate syrup
2 tsp. vanilla extract
2 ½ cups all-purpose flour
1 tsp. ground cinnamon
¼ tsp. baking soda
1/8 tsp. salt
1 cup buttermilk

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.
3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 ½ hours). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce.

Mexican Chocolate Sauce Recipe ( just in case you want to try it)
1 (8-oz.) package semisweet chocolate baking squares, chopped
¾ cup whipping cream
2 tsp. light brown sugar
¼ tsp. ground cinnamon
¼ tsp. almond extract
pinch of salt
1 tbl. butter

Cook first 6 ingredients in a small saucepan over low heat, whisking occasionally, 3 to 4 minutes or until mixture is smooth and chocolate is melted. Remove from heat. Whisk in butter until melted. Serve immediately.
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South Indian-Style Vegetable Curry #Recipes


I was at the airport and needed a new magazine to read. Naturally, I found cooking magazines that I love instead of the usual gossip ones. What attracted me to this magazine was the beautiful cake on the cover. So guess what I made for today? You’re wrong—however you did get a clue from the name of the blog today.
I found so many recipes to make, but this Vegetable Curry was “just up my alley.” I am a vegetarian at heart and that’s what attracted me to this particular dish. Michael loves curry and I like curry and since I was gone all weekend, I wanted to make this dish for him.
We both loved this dish. It has so many flavors that blend into one. I love the fact that it’s meatless. I know Michael probably didn’t taste all the ingredients, but since I know the ingredients, I could taste everything. It was absolutely delicious. The recipe didn't call for dried apricots, but I added a handful when I added the vegetables. We also bought some Nan Bread for an added touch.
I served it with Basmati Rice. This dish will leave you with leftovers, but tomorrow should be even better. (which it was)

2 tbl. canola oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
1 2” piece fresh ginger, peeled and finely grated (1 tbl.)
1 tbl.ground coriander
1 ½ tsp. ground cumin
¾ tsp. ground turmeric
½ tsp. cayenne pepper
1 tbl. tomato paste
2 cups lower-salt chicken or vegetable broth
1 cup light coconut milk ( I used regular coconut milk)
1 3”cinnamon stick
fine sea salt and freshly ground black pepper
1 small cauliflower, broken into 1 ½ inch florets (about 4 cups)
1 lb. sweet potatoes, peeled and cut into 1” cubes (about 3 cups)
2 medium tomatoes, cored, seeded, and coarsely chopped (about 1 ½ cups)
2 large carrots, peeled and cut into ½” thick rounds (about 1 cup) I don’t peel my carrots.
1—15 ½ oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 tbl. fresh lime juice
1 tsp. finely grated lime zest
2 tbl. chopped fresh cilantro

In a 5-6 quart Dutch oven or other heavy-duty post, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to brown, (3-4 min.)
Reduce the heat to medium and cook until the onion is richly browned (5-7 min.) more. Add the garlic and ginger; cook stirring, for 1 minute to blend the flavors. Add the coriander, cumin, turmeric, and cayenne pepper; stir for 30 seconds to toast the spices. Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
Add the broth, coconut milk, cinnamon stick, 1 tsp. salt, and ¼ tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes.
Add the cauliflower, sweet potatoes, tomatoes, and carrots. (I added a hand full of dried apricots in with the vegetables.) Bring to a boil. Then reduce the heat to medium low, cover and simmer until the vegetables are tender, 20-25 minutes. Discard the cinnamon stick.
Stir in the chickpeas, spinach, lime juice, and zest; cook until the spinach has wilted, about 3 more minutes. Season to taste with salt. Serve garnished with the cilantro.
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Upcoming Events & Festivals #Granola#Sweetricia 404-918-7515

This is an exciting time for SweeTricia's. I will have a booth in a number of Spring and Summer festivals and I look forward to seeing my friends and customers, and to introducing SweeTricia's "Seriously Good Granola" to many others.

My heartfelt thanks to those of you who have bought my granola. I truly appreciate your support.

If who have not yet tried my granola, please come see me at the festivals and sample some. I love seeing smiles appear as people taste my granola. It really means the world to me since I worked so hard to balance my granola’s look, feel and taste, and nutrition.

Due to space limitations, I will not have my Gluten Free Granolas for sale at the festivals. However, for my customers, if you pre-order the gluten free, I will have it there for you to pick up at the festival. Please email me, let me know, and I will bake it fresh for you.

We will have samples of all my granola flavors at the festival. Please save the date and come ready to experience some "Seriously Good Granola".

http://www.sweetricia.com/sweetricia-granola-events/
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