[PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/apple-cranberry-crostatas/12383/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cranberry-crostatas/12383/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12383"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the filling"] > li > span[class="measurement"][itemprop="ingredients"]: '4 large crisp, fresh apples, such as Fuji or Honeycrisp' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cranberry-crostatas/12383/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12383"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Meanwhile, make the filling: Peel and core the apples. Cut them in half, then into thin slices. Toss them in a large bowl and sprinkle evenly with the lemon juice. Add the cranberries, brown and granulated sugars, cinnamon and cornstarch, tossing to coat evenly.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cranberry-crostatas/12383/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12383"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Use a little flour to coat a work surface. Working with one-half of the dough at a time, unwrap and roll out to a round that's 15 inches across. Cut into quarters. Place a piece of the almond paste or marzipan in the center of each portion of dough. Use half of the apple-cranberry mixture to create portions that cover each piece of the almond paste or marzipan, arranging the fruit so the slices encircle or cradle the cranberries in the middle.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/apple-cranberry-crostatas/12383/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'A tian is basically a layered vegetable casserole, traditionally baked to tenderness in an earthenware dish. This is an elegant example, with no cream or cheese: just pure, intense flavor from the cider, onions, brown butter and apples. The thinly sliced vegetables are arranged in pretty rows to give it an artistic look.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 to 2 large Jonagold apples (7 to 8 ounces each)' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/3 cup apple cider' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Quarter the squash neck lengthwise. Cut the long pieces crosswise into thin slices, about 1/8-inch thick. Peel, quarter and cut the core from the apples. Cut the quarters crosswise into thin slices, about 1/8-inch thick.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Heat the remaining 3 tablespoons of butter in a small saucepan over medium-low heat. After the butter has melted, continue to cook it, swirling the pan occasionally, until the milk solids turn nutty brown. (This can take anywhere from 3 to 6 minutes.) Remove the pan from the heat and stir in the apple cider and honey. Use a flexible spatula or wooden spoon to scrape up any browned milk solids that have stuck to the bottom of the pan.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/butternut-squash-jonagold-apple-and-caramelized-onion-tian/12951/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12951"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Bake for 50 to 55 minutes, until the top is golden brown (there will be a brown ring around the edge of the dish) and the squash and apples are very tender. (Add 5 to 10 minutes to the baking time if using a glass or ceramic baking dish rather than an enameled cast-iron dish.) Let the tian rest for a few minutes, and serve warm.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/josh-shorts-high-apple-pie/9594/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/josh-shorts-high-apple-pie/9594/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9594"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'A picture-perfect pie that tastes as good as it looks. Pastry chef Josh Short likes to use a single apple variety -- in this case, Golden Delicious -- rather than a mix of different kinds of apples.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/josh-shorts-high-apple-pie/9594/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9594"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the filling"] > li > span[class="measurement"][itemprop="ingredients"]: '3 pounds Golden Delicious apples' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/josh-shorts-high-apple-pie/9594/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9594"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'For the filling: Squeeze the lemon juice into a large bowl. Peel and core the apples and slice them a little thicker than <AF>1/4<XA> inch, or cut the apple into quarters and then cut each quarter into fifths. Toss the apple pieces in the lemon juice to keep them from browning.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/josh-shorts-high-apple-pie/9594/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9594"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Melt the butter in a large pot or saute pan over medium-high heat. Add the apples and toss to coat. Reduce the heat to medium and cook for 5 to 7 minutes, stirring often, until the apples are a little tender but still crisp on the inside. Add the sugars, cinnamon, nutmeg, ginger and salt. Increase the heat to high and boil for 3 to 4 minutes, until the juices become thick and syrupy, then remove from the heat and spread on a baking sheet to cool.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/josh-shorts-high-apple-pie/9594/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/nut-butter-cups/14126/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/nut-butter-cups/14126/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="14126"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Place the chocolate chunks in a heatproof bowl seated on top of the saucepan; once they have melted, stir until smooth. Remove the bowl from the heat; reduce the heat to low and keep the water in the saucepan warm.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/nut-butter-cups/14126/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="14126"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Spoon a dollop of the chocolate into each baking cup liner in the muffin pan; use the spoon to evenly coat the bottom and halfway up the sides. Transfer to the freezer to firm up, about 10 minutes. You should have more than half of the melted chocolate left over.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/nut-butter-cups/14126/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="14126"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Use a spoon to evenly divide the nut butter mixture among the chocolate-lined cups. Return them to the freezer for 30 minutes, until the nut butter mixture is firm.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/nut-butter-cups/14126/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="14126"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Use a spoon to spread and completely coat the top of each nut butter cup with the remaining melted chocolate. (Return the bowl of chocolate briefly to the saucepan as needed, to loosen it up.) Return the completely coated cups to the freezer; freeze until firm, about 15 minutes.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/nut-butter-cups/14126/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/peanut-butter-banana-oatmeal/9787/index.html [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/apple-chips/8542/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-chips/8542/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="8542"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'These crisp, sweet apple chips make a terrific, inexpensive fruit snack. The recipe may easily be doubled, but spread the apples on two baking sheets so the chips stay in a single layer.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-chips/8542/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="8542"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'Use firm Granny Smith apples or pears. Store in a resealable container at room temperature for up to 1 week.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-chips/8542/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="8542"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 Granny Smith apple, washed but not peeled' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-chips/8542/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="8542"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Cut a thin slice from the bottom of the apple to form a flat surface. Place the apple on a cutting board. Using a small sharp knife, place a knife at the top of the apple and slice downward vertically to make 1/16-inch thick slices, working your way in toward the core. As the core appears, turn the apple. Repeat on all sides.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/apple-chips/8542/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/search/index.html?column=Family%20Dish [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/mini-pound-cakes-with-lime-apricot-glaze-and-sprinkles/12018/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/mini-pound-cakes-with-lime-apricot-glaze-and-sprinkles/12018/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12018"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cakes"] > li > span[class="measurement"][itemprop="ingredients"]: '1 tablespoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/mini-pound-cakes-with-lime-apricot-glaze-and-sprinkles/12018/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12018"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Combine the flour, baking powder and a pinch of salt on a sheet of waxed paper or parchment paper. With the mixer speed on low, slowly add the flour mixture, alternating with the cream to form a smooth batter.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/mini-pound-cakes-with-lime-apricot-glaze-and-sprinkles/12018/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7071"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'The secret to these muffins is using crushed corn tortilla chips instead of cornmeal: "a good way to use up stale chips," says Merlyn Ruddell, a friend of Food contributing writer David Hagedorn. He used Pamela's Ultimate Baking and Pancake Mix, and it worked particularly well. Barley flour may be substituted as wheat- and gluten-free alternative, but if you use it, double the amount of baking powder.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7071"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7071"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7071"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon apple cider vinegar' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/tortilla-chip-muffins-with-honey-butter/7071/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7071"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'In a large bowl, combine the tortilla chips, baking mix, baking powder, baking soda, salt and sugar and mix well. In a small bowl, combine the milk, egg, oil and vinegar until just blended. Add to the dry ingredients and mix until just combined. Fill the prepared muffin pan and bake for 12 to 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Transfer the pan to a wire rack to cool slightly, then turn out the muffins.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13817"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the monkey bread"] > li > span[class="measurement"][itemprop="ingredients"]: '1 baking apple, such as Granny Smith, Cameo, Stayman or Pink Lady, peeled, cored and cut into 1/2-inch pieces' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13817"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the ambrosia"] > li > span[class="measurement"][itemprop="ingredients"]: '1 baking apple, such as Granny Smith, Cameo, Stayman or Pink Lady' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13817"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Place 3 balls in each well, pressing them gently into the bottom. Use some of the apple pieces to fill gaps between the balls; repeat with a second round of 3 balls in each well, sprinkling the remaining apple pieces atop each filled well.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13817"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'For the ambrosia: Combine the water and lemon juice in a medium nonreactive bowl. Peel and core the apple; cut it into 1/4-to-1/2-inch dice, placing the pieces in the acidulated water as you work.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13817"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Use paper towels to blot dry the apple and halved orange segments.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/monkey-bread-ambrosia-and-butterscotch-sauce/13817/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/vitas-vegan-corn-bread/9589/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/vitas-vegan-corn-bread/9589/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9589"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '4 teaspoons aluminum-free baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/vitas-vegan-corn-bread/9589/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9589"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/4 cup unsweetened applesauce' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/vitas-vegan-corn-bread/9589/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9589"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Combine the flour, cornmeal, baking powder, salt and sugar in a large measuring cup or bowl. In a separate large bowl, whisk together the applesauce and milk (if using rice milk, start with 1 cup). Use a fine-mesh strainer to sift the dry ingredients into the wet mix. Carefully add the heated oil from the skillet; the mixture will bubble a bit. Mix well.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/apple-cider-doughnuts/7942/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'These apple cider doughnuts -- dense, richly spiced and with a faint taste of buttermilk -- are adapted from a recipe by pastry chef Lauren Dawson from Hearth restaurant in New York City's East Village. Hearth serves the doughnuts with applesauce and whipped cream.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the doughnuts"] > li > span[class="measurement"][itemprop="ingredients"]: '1 cup apple cider' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the doughnuts"] > li > span[class="measurement"][itemprop="ingredients"]: '2 teaspoons baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the doughnuts"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the glaze"] > li > span[class="measurement"][itemprop="ingredients"]: '2 tablespoons apple cider' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'For the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-cider-doughnuts/7942/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7942"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, 1 at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/power-muffins/12111/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/power-muffins/12111/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12111"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/power-muffins/12111/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12111"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 tablespoon apple cider vinegar' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/power-muffins/12111/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12111"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Whisk together the flours, baking soda and salt in a medium bowl.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/power-muffins/12111/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/gluten-free-light-lemon-cheesecake-tartlets/13299/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/gluten-free-light-lemon-cheesecake-tartlets/13299/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13299"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the gluten-free flour mix and crust"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon apple cider vinegar' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/gluten-free-light-lemon-cheesecake-tartlets/13299/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/blueberry-fritters-with-honey-cream/12165/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/blueberry-fritters-with-honey-cream/12165/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12165"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the fritters"] > li > span[class="measurement"][itemprop="ingredients"]: '2 teaspoons baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/blueberry-fritters-with-honey-cream/12165/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12165"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'For the fritters: Combine the flour, cornmeal, 1/4 cup of the sugar, baking powder, salt, cardamom and lemon zest in a large mixing bowl.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/blueberry-fritters-with-honey-cream/12165/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/lemon-cranberry-scones/10677/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/lemon-cranberry-scones/10677/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="10677"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '2 1/2 teaspoons baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/lemon-cranberry-scones/10677/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="10677"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/lemon-cranberry-scones/10677/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="10677"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Combine the flour, maple sugar, baking powder, baking soda and salt in the bowl of a food processor; pulse to combine.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/lemon-cranberry-scones/10677/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/applesauce-multigrain-muffins/11277/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/applesauce-multigrain-muffins/11277/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11277"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'Applesauces vary tremendously in flavor. You may want to increase the amount of cinnamon in the batter,depending on the brand of applesauce you use.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/applesauce-multigrain-muffins/11277/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11277"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the muffins"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/applesauce-multigrain-muffins/11277/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11277"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the muffins"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/applesauce-multigrain-muffins/11277/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11277"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the muffins"] > li > span[class="measurement"][itemprop="ingredients"]: '1 cup unsweetened applesauce' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/applesauce-multigrain-muffins/11277/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11277"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'For the muffins: Combine the multigrain cereal, flour, baking powder, baking soda and cinnamon in a large mixing bowl; mix well. Combine the applesauce, milk, brown sugar, oil, egg and vanilla extract in a separate bowl. Add the applesauce mixture to the flour mixture and stir just until moistened.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/blueberry-yogurt-coffee-cake/9789/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/blueberry-yogurt-coffee-cake/9789/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9789"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '3/4 teaspoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/blueberry-yogurt-coffee-cake/9789/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9789"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '3/4 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/blueberry-yogurt-coffee-cake/9789/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="9789"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Combine the flours, baking powder, baking soda, salt and cinnamon in a large bowl, whisking to mix well.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/blueberry-yogurt-coffee-cake/9789/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/roasted-apple-and-fennel-salad/12321/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/roasted-apple-and-fennel-salad/12321/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12321"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'This salad is hearty enough to serve as a meal with a good crusty baguette. Fill it out with some chunks of roasted chicken or crisp bacon if you like. Look for a good unfiltered apple cider vinegar, such as Bragg, for the best flavor.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/roasted-apple-and-fennel-salad/12321/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12321"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '3 sweet-firm apples, such as Mutsu, Fuji or Honeycrisp, peeled, cored and cut into 3/4-inch wedges' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/roasted-apple-and-fennel-salad/12321/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12321"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '2 tablespoons apple cider vinegar (see headnote)' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/roasted-apple-and-fennel-salad/12321/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12321"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Spread the apple wedges on one baking sheet and the fennel wedges on the other sheet (in a single layer). Divide the oil mixture between them, tossing to coat the wedges evenly. Roast for about 15 minutes, turning the ingredients over after about 10 minutes, until the apples soften and brown lightly and the fennel is tender when pierced with a paring knife, 15 to 20 minutes. (The fennel may take slightly longer than the apples.) Cool to room temperature.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/roasted-apple-and-fennel-salad/12321/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12321"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Add the roasted apples and fennel wedges to the frisee mixture along with half of the vinaigrette. Toss well.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/index.html head > title: 'Coconut Rice Pudding With Caramelized Pineapple - The Washington Post' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1392087214444_40"][class="pb-layout-item pb-feature pb-three pb-f-page-header-v2 pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="page-header-v2"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > header[id="wp-header"][class="nie "] > div[id="nav-bar"] > div[class="nav-middle nav-section"] > div[id="nav-page-title"][data-show-on-scroll="true"]: 'Coconut Rice Pudding With Caramelized Pineapple' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877344070_796"][class="pb-layout-item pb-feature pb-three pb-f-recipes-header pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-header"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[class="page-title"] > div[class="title"] > h1: 'Coconut Rice Pudding With Caramelized Pineapple' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > span[itemprop="name"][style="display:none;"]: 'Coconut Rice Pudding With Caramelized Pineapple' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'For the small amount of effort involved, rice pudding pays big dividends. This one is made with coconut milk, which imbues it with a tropical taste and a tantalizing fragrance. The pineapple adds color and a bit of acid.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the pineapple"] > li[class="heading"]: 'For the pineapple' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the pineapple"] > li > span[class="measurement"][itemprop="ingredients"]: '3 slices fresh pineapple, about 1/4 inch thick' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'While the pudding is baking, prepare the pineapple: Combine the cinnamon and brown sugar on a large plate. Cut the pineapple slices into 6 triangles per slice and transfer them to the cinnamon-sugar mixture, tossing them to coat evenly.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Heat a large nonstick skillet over medium-high heat. Add the pineapple pieces and cook, turning them over occasionally, until they have caramelized and turned golden, about 5 minutes.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12676"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Divide the pudding among individual serving dishes and top with the pineapple pieces.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/coconut-rice-pudding-with-caramelized-pineapple/12676/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/felis-lumpia/11146/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/felis-lumpia/11146/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="11146"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the sauce"] > li > span[class="measurement"][itemprop="ingredients"]: '1/4 cup apple cider vinegar' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/felis-lumpia/11146/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/root-vegetable-and-chicken-ragout-dried-cranberries/13869/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/root-vegetable-and-chicken-ragout-dried-cranberries/13869/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13869"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'Cranberries bring a tart element, apple cider adds sweetness and cumin provides earthiness in this hearty winter stew.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/root-vegetable-and-chicken-ragout-dried-cranberries/13869/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="13869"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 1/2 cups apple cider' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'The first time Domenica Marchetti made these muffins, she had less squash on hand than the original recipe called for. So she substituted grated apple. Her kids liked the muffins so much that she's made them this way ever since.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="recipe-summary"][itemprop="description"] > p: 'Serve with butter and apple butter.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 medium sweet-tart apple, peeled, cored and shredded on the large holes of a box grater' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon and allspice in a mixing bowl.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="12444"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'Whisk together the oil, eggs, squash and shredded apple in a separate mixing bowl. Gently fold the dry ingredients into the wet mixture, taking care not to overmix. Divide the batter evenly among the muffin wells. Bake for 25 minutes, or until a cake tester inserted into the center of one of the muffins comes out clean.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/buttercup-squash-muffins-with-grated-apple/12444/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/saffron-buns/10438/index.html [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/grape-nuts-ice-cream/12731/index.html body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/grape-nuts-ice-cream/12731/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/cookies-n-cream-cupcakes/6798/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cupcakes"] > li > span[class="measurement"][itemprop="ingredients"]: '3/4 teaspoon baking soda' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cupcakes"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cupcakes"] > li > span[class="measurement"][itemprop="ingredients"]: '1 teaspoon apple cider vinegar' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cupcakes"] > li > span[class="measurement"][itemprop="ingredients"]: '1/2 teaspoon almond extract, chocolate extract or more vanilla extract' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the cupcakes"] > li > span[class="measurement"][itemprop="ingredients"]: '10 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, coarsely chopped' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="For the frosting"] > li > span[class="measurement"][itemprop="ingredients"]: '5 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, finely mashed, plus 6 of the cookies, cut in half, for garnish' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="6798"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.' body > div[class="pb-container "][id="pb-root"] > div[id="recipe-detail_1384877726653_361"][class="pb-layout-item pb-feature pb-three pb-f-recipes-related pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="3"][data-pb-name="recipes-related"][data-pb-content-uri="/pb/recipes/cookies-n-cream-cupcakes/6798/"][data-pb-content-editable=""] > div[class="similar-content"] > div[class="content-items"] > div[class="content-item"] > div[class="content-item-text"] > div: 'The tender chunks of apple help make this butter-and-cream-cheese cake moist and flavorful – a simple sweet for offering throughout the day and especially at brunch.' [PAGE] webpages/sites/www.washingtonpost.com/pb/recipes/apple-walnut-pancakes/7315/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-walnut-pancakes/7315/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7315"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '2 teaspoons baking powder' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-walnut-pancakes/7315/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7315"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[class="ingredients cf"] > ul[class="ingredient-list"][data-id="nogrouping"] > li > span[class="measurement"][itemprop="ingredients"]: '1 large tart apple, peeled, cored and shredded (about 2/3 cup)' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-walnut-pancakes/7315/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7315"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'In a large bowl, combine the flour, baking powder, salt, cinnamon, nutmeg and sugar. Set aside.' body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="recipe-detail_1384877610408_320"][class="pb-layout-item pb-feature pb-two pb-f-recipes-full-recipe pb-f-theme-normal"][data-pb-async="false"][data-pb-columns="2"][data-pb-name="recipes-full-recipe"][data-pb-content-uri="/pb/recipes/apple-walnut-pancakes/7315/"][data-pb-content-editable=""] > div[id="full-recipe"][class="full-recipe"][data-id="7315"][itemscope=""][itemtype="http://schema.org/Recipe"] > div[class="article-content"] > div[itemprop="recipeInstructions"] > p: 'In a medium bowl, add the egg, egg yolks, melted butter, milk and vanilla extract and whisk to blend. Pour the egg mixture over the flour mixture and stir just until the dry ingredients are incorporated. Add the apple, walnuts and stir to combine.' [PAGE] webpages/sites/www.washingtonpost.com/lifestyle/food/index.html [PAGE] webpages/sites/www.washingtonpost.com/lifestyle/food/2014-list-of-washington-area-csas/2014/03/04/624079ca-9f26-11e3-b8d8-94577ff66b28_story.html [PAGE] webpages/sites/www.washingtonpost.com/lifestyle/food/gwyneth-paltrow-we-love-to-hate-her-but-well-buy-her-cookbook-anyway/2013/04/02/d5e81bec-9588-11e2-b6f0-a5150a247b6a_story.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="main-content"][class="pb-layout-item pb-chain pb-two main-content"][data-pb-columns="2"] > div[id="article-lifestyle_1401913946577_488"][class=" pb-feature pb-chained pb-f-article-article-body pb-f-theme-normal"][data-pb-async="false"][data-pb-columns=""][data-pb-name="article-article-body"][data-pb-content-uri="/pb/lifestyle/food/gwyneth-paltrow-we-love-to-hate-her-but-well-buy-her-cookbook-anyway/2013/04/02/d5e81bec-9588-11e2-b6f0-a5150a247b6a_story.html"][data-pb-content-editable=""] > div[id="article-body"][class="article-body"] > article > p: 'So pure is my devotion that on a weekday morning, I have risen early to peel a lemon and gently place it in the blender along with a cube of fresh ginger, a sprig of mint, a roughly chopped apple and five de-spined leaves of kale. And that right now, when the pulpy mass doesn’t pour through the strainer the way it’s supposed to, I am, in a very serene and enlightened manner, mashing it through with my bare hands. “It’s all good,” I tell myself. “It’s. All. Good.”' [PAGE] webpages/sites/www.washingtonpost.com/wp-srv/flash/health/caloriecounter/calories_static.html [PAGE] webpages/sites/www.washingtonpost.com/wp-srv/style/restaurants/dining/dining990110.htm [PAGE] webpages/sites/www.washingtonpost.com/gog/restaurants/red-truck-bakery-and-market,1157848.html [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2005/09/21/DI2005092101523.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Fairfax, Va.: For Judith: I loved the roast chicken recipe you included today, but my husband is allergic to citrus fruits. Is there any substitution I could use for the orange juice? Maybe wine or vinegar or do you think apple juice would work?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Judith: Susie is easy about fruit substitutions. And she told a primary reason the orange is there to help the chicken keep its shape. So it seems to me half an apple would be fine.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Dinner for 8: I'm having a little dinner party for 8 friends and I've got the entree planned and the dessert, but can't figure out the side dishes. I'm serving roast chicken pieces with a spicy curry rub. Dessert is little individual chocolate tarts. What should I serve for a first course or a vegetable?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Candy: Greetings Louisville! For your dessert, I'd stay away from anything with a crust since you're serving quiche. How about an apple betty or crumble (with a streusel topping)? The Williams-Sonoma recipe for oranges in syrup would also be refreshing and nice and it's simple to prepare. You could even mix regular and blood oranges for something different. Chocolate mousse would be another possibility.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'New Year side dish: For the person bringing a side dish to a Jewish new year's meal, something with apples and honey is very symbolic. Maybe they could make a salad with sliced apples and nuts and goat cheese and a honey-vinaigrette dressing.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Washington, D.C.: I would love the butternut squash soup with apples recipe. Any chance the poster could share the recipe? Thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Butternut Squash: Dude, what is the recipe for that butternut squash soup with granny smith apples and tarragon? Sounds great!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'How little sugar can I get away with in an angel food cake? My recipe for chocolate angel food cake calls for 10-12 egg whites (apx 1.25 cups) and 1.25 cups sugar. My husband prefers things only slightly sweet and I'd be happy to try less sugar, but how low can I go? Is there a structural need for a certain quantity of sugar? Thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 lb. apples (granny smith)' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Cut squash and apples into 1 - 2" pieces. Add them to a pot along with the next 3 ingredients. Cook until tender. Cool. Puree in blender, return to pot. Can be stored in refrigerator for 1 day at this point, or frozen. Reheat, add cream. Garnish with chives. enjoy!' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2005/05/17/DI2005051700776.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'New York, NY: Kim, I made the best dinner last night! So proud -- I randomly picked up pre-cut mango in the store the other day because I know you swear by it. Then I got the idea to make chicken and mango for dinner. I found a recipe that called for pineapple juice, but since I'd just bought cut-up pineapple (yippee!), I squeezed the juice into a bowl and also used the smushed fruit.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'So easy -- you brown chicken breasts and in a separate bowl, you mix mango, pineapple juice (I used fruit), apricot preserves (I used orange marmalade), mustard, white wine and a little cornstarch. Throw in the mixture, let it thicken around the chicken as it simmers for 15 minutes.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2006/08/11/DI2006081100754.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'My mom recently found out she's pre-diabetic -- no meds needed, but she needs to watch what she eats. I've been dying to make a blueberry buckle for her (I've made several for other guests, etc. -- to rave reviews) but I'd like to know how to make it lower in fat and sugar? Or is there similar yummy dessert I could make when she comes over? Thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Cleveland Park, Washington, D.C.: I'm not sure this is a cooking question, per se, but you're probably the best source for an answer. As unoriginal as it may be, I generally prefer Granny Smith apples over other varieties, as they're harder and more tart. But lately the selections available in the grocery store have been awful (bruised, soft, discolored ...). Is there an easily found alternative you could suggest? Thanks.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Kim O'Donnel: Cleveland, this is a lousy time to buy apples in the grocery store. The new apple season is upon us, and the ones on display are from last year and probably on their last legs. If you really want a kick-butt apple, get to your nearest farm markets. Some orchards are already rolling out their earliest varieties from the new crop. Plus, you'll have a chance to try many more varieties than you ever knew existed.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'I made the blueberry buckle this weekend, and while it was good, I think I may have somehow mucked up the topping. It just melted into the rest of the buckle and there was no sugary, crunchy top. I think my butter may have been to warm or too worked (it was more of a paste than a crumble). Is really cold butter the answer?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'We plan to serve this to friends in a month or so, with grilled apples.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Kim O'Donnel: A glaze would work here, you're right. I'm thinking something gingery, with teriyaki...or maybe even a chipotle chile-based sauce would be good as well...Grilled apples and ginger/teriyaki is sounding better by the minute...' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2008/05/07/DI2008050702288.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Also, I've made the Jaleo manchego salad very often. I use just a splash of oil, since the cheese is oily enough, and play around with the nuts. Almonds are a nice option, or you can skip them entirely. Salt and pepper are essential here. My favorite trick is to dice the cheese and the apple the same size, so you can't tell what you've got on your fork. It makes each bite a bit different!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > b: 'apple-manchego salad:' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 're: lemonade beverages: Make pitchers of Pimm's Cup! One part Pimm's to 2 or 3 parts lemonade (I like to use 2 parts lemonade, 1 part club soda), throw in slices of cucumber, lemon, lime, apple, orange, and some mint. Delicious!' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2010/04/14/DI2010041403779.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'I'm looking for an apple bitters recipe. Do you have one to share?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Jason Wilson: I've been told by Ace Beverage [acebevdc.com] that they will be stocking both -- Bonal is in right now, and Cochi Americano within a few weeks. As for apple bitters, I will look into a recipe -- if you'd like, email this query to the address at the bottom of my column.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Jane Black: Or smoothies. You can get quite creative with frozen fruit. Strawberry ginger with greek yogurt and apple juice. Blueberry banana with orange juice. Sky's the limit in combinations. And they are pretty satisfying.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Chesterfield, VA: The siblings and I are throwing our mother a birthday cocktail party - late afternoon to evening, tapas style foods. I am in charge of bringing the birthday cake or dessert. So far, I'm stumped. It has to travel well (2 hours), be made in advance, and not be overly chocolate. I was thinking maybe tiramisu or a lemon cheesecake but I've done them before and would really like to come up with an elegant dessert for the occasion. Do you have any suggestions? Thanks in advance.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Bonnie Benwick: Hmm. Trying to get my mind around "not overly chocolate." In the elegance dept., try a Chocolate Caramel Tart; if you have cranberries in the freezer, try a Chocolate-Cranberry Torte; for something a tad trendy, Espresso Macarons With a Fudge Filling; for something unexpected, Key West Rum Cake. Chatters, what else?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Apples Apples everywhere!: I recently came into a large supply of Empire apples. While they're tasty, what do you suggest I do with say 80 of them? My husband and I each eat one a day, I've added it to my oatmeal in the morning, and have never attempted to bake a pie, let alone an apple pie. I don't want them to go bad. Thanks' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2009/11/11/DI2009111122517.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Erie, Pa.: Hello, I'm looking for a new and exciting Thanksgiving dessert. I'd like it to have one of the traditional fall flavors (pumpkin, cranberry, apple, etc) but I don't want to make just a plain old pie. I either want to jazz up a pie or make something different like a cake or tart. Any suggestions? Thank you!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'For the first time ever, I'm planning on making an apple pie from scratch for Thanksgiving dessert. Full disclosure: I'm really not much of a cook at all, so I'm pretty intimidated. Any tips/tricks/suggestions? Also, any recipe suggestions? I have to admit that I'm leaning towards that caramel apple pie recipe I saw today...thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Leigh Lambert: Apple pie is my favorite. The one I make (sorry I don't have the recipe with me) is a double-crust and simple. Just apples sliced paper thin, cinnamon sugar, butter and just enough flour to bind it (3 tablespoons or so).' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Endive and mache with apple vinaigrette.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Pie: I'm planning to make several pies next week, including Leigh's pumpkin and apple butter pie. But I would also like to make a sweet potato pie. (I had never had a homemade one until a few years ago when a coworker's grandmother made me one, but she doesn't have a written recipe.) I'm not looking for anything with pecans, which is the only thing listed in your recipe index. Do you have any other recipes?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Richmond: Somehow I missed the Pumpkin Apple Butter Pie link? I just made homemade apple butter (crazy good, if I may say so myself), so I'd love to try that!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Bonnie Benwick: Oh, and double crust and single crust just means the difference between, say, an apple pie with crust on top (double) and a pumpkin pie (just the crust underneath).' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Thanksgiving hostess gift: Hi, I'm driving from DC to upstate NY (apple country) for the holiday and wondered if you can suggest any local foods, fresh or bottled, that will survive the long trip and make a nice gift?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Office pie contest: It was an apple pie contest--I made a pretty traditional one with granny smith and honeycrisp apples and a lattice crust. My partner actually wrote into this chat the week before seeking your assistance in encouraging me to make 2 pies so he could have one too. I obliged of course.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Pie crust: OK, so I've been thoroughly embarrassed by today's paper, thinking all along my store-bought pie crusts were plenty good enough for my go-to apple pie (which, just to prove I'm not a complete idiot, is a huge hit no matter whom I make it for -- I guess the filling is to thank for that). I'm willing to admit I'm wrong and try making my own crust next time. But oh, that cream cheese crust recipe looks really time-consuming. (Cubing and freezing the butter?)' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'You could bring them real apples from VA or WVA ie gourmet apples from Summit Point or another upscale provider. Or real non pasteurized apple cider which is available in VA but not in NY because of their food police. Big difference in taste. VA and WVA apples beat NY and WA apples any day. There is no comparison.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Tip for the apple pie maker: Use the right apples! Any apple that would make your lips pucker eating it raw (such as Granny Smith). The tart juice mixes with the sugar and cinnamon and is heavenly! We picked some York apples last month that were almost inedible when we bit into them, but they made a fantastic pie.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > b: 'Tip for the apple pie maker:' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'And here they are: I wouldn't recommend it, unless the cookie dough was going to be made savory somehow. I chose a random cream-cheese dough cookie recipe online, with butter, flour, salt, baking soda and vanilla extract. I made two doughs, one with the goat cheese instead of cream cheese.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Baking question for Leigh: True or false: I can sub apple sauce or pureed pears one-for-one for oil in baking? I'd like to bake some loaves of apple bread (Penzey's), carrot bread and others to freeze for Christmas gifts.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Leigh Lambert: Technically, yes. But I have had more success subbing only half the oil with apple sauce.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2009/11/25/DI2009112502989.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Pumpkin Chocolate Chip Cookies: We have a holiday cookie exchange at our office and I was thinking about making pumpkin chocolate chip cookies for it. But I can't seem to find a good recipe online. Looking for one that isn't too muffin like and more like a soft cookie.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: We don't have exactly that, but Leigh wrote about these pumpkin sandwich cookies (whoopie-pie-like) that could fit the bill. I'd do them as is, but you could certainly easily put some chocolate chips (small ones, preferably) in that filling.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '2 cups sifted all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 teaspoon baking soda' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1/2 cup apple cider or apple juice' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift together the flour, baking soda, cinnamon and salt onto a sheet of wax paper or into a bowl. In another bowl, combine about 3 tablespoons of the flour mixture with the cranberries and toss well. Set aside.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'In a small saucepan, bring the cider or apple juice to a boil. Remove from the heat and add the molasses, stirring until it dissolves.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Washington, DC: I rarely bake, so I always end up throwing out most of a can of baking soda because it has gotten old. Is there a way to prolong its shelf life, or a source for smaller cans? (Or any non-baking uses?)' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: Are you sure the baking soda isn't any good? If it's sealed airtight and in a cool spot, it lasts indefinitely. If you're not sure, take 1/4 teaspoon and mix with a couple teaspoons of vinegar. If it bubbles, you're good to go.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'One year birthday party: My son turns one next week and we're having Florentine meatballs, chicken nuggets, apple bread, cake, etc but I have no real side dishes. Do you have any suggestions for me? Thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: Jason will also have recs for spice rum infusion, habanero-infused apple brandy, homemade tonic water and more.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Baking soda: I think the poster meant baking powder, not soda, because he or she refers to it coming in a can. Baking powder definitely does go bad.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: Baking chatter, are you still here? Clarify, please. Absolutely, if you meant baking powder, I replace mine a couple times a year. (My fab-baking sister, Teri, taught me this: Spring forward, buy new baking powder. Fall back, buy new baking powder.) That said, you can make your own on demand, from ingredients that last longer individually: 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1 teaspoon corn starch.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Fairfax, Va.: Thanks Joe, loved the tip about vinegar to test baking soda.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'And speaking of cookies....I just tried a recipe that calls for dark chocolate chunks (I chopped up two Hershey's special dark chocolate bars) and dried, chopped cherries. Delicious! Even better was substituting dried wild blueberries (no chopping, they are the perfect size! and blueberry and dark chocolate went together well).' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Baking soda and bread comment: I thought with baking soda you were to keep it slightly open in the fridge or is that something that isn't necessary anymore? I just remember growing up and having the baking soda in the fridge and using it to bake/cook with. Is this wrong?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: The keeping-it-open-in-the-fridge idea is good, sure, but that's so that it absorbs fridge odors and is not a storage strategy. I guess it'd be OK to use that baking soda to bake with, but I never do because of aforementioned odor absorption.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '(Yeah, I'll probably make Man-Catcher Brownies again, but a brownie/cookie/cake recipe to use the solid chocolate is also a good idea.)' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Jane Black: I am intrigued by this question -- and your strategy. Despite myself, I can't think of anything to use all of them. (Bonnie says "some kind of mincemeat pie?") The closest I can come to an answer is biscotti: You can make one dough and make different varieties: cherry, chocolate-date, chocolate cherry...but chestnuts, hmmm.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '3 cups oat bran, 3 tsp. baking powder, 1/2 tsp. ground cloves, 1 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1 tsp. salt, 1/2 cup plus 2 Tbs. persimmon puree, 1/2 cup honey, 1/2 cup plus 2 Tbs. nonfat milk, 2 egg whites (from 2 large eggs), 1 cup grated McIntosh apple, 1/4 cup dried currants.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Preheat oven to 375 degrees F. Line 16 standard muffin pan cups with paper liners. In medium bowl, mix oat bran, baking powder, spices and salt. In separate bowl, mix remaining ingredients. Add to oat bran mixture and stir just until blended. Spoon mixture into muffin pans, filling to top. Smooth with back of spoon. Bake 30 minutes or until tops are browned. Set pan on wire rack and let cool 10 minutes. Remove muffins from pan and let cool thoroughly.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '3 cups plus 2 tablespoons all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 teaspoon baking soda' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift 3 cups of the flour together with the baking soda. Set aside. Mix the dates and orange rind with the remaining 2 tablespoons flour. Set aside.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Here's a fruitcake made for chocolate lovers. It's a dark, almost black, chocolate cake packed with chopped chocolate, black cherry preserves and dried cherries. When served cold, this cake has a pleasing firm, fudge-like consistency.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 1/2 cups all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1/2 teaspoon baking powder' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1/2 teaspoon baking soda' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '4 ounces melted semisweet chocolate, plus 8 ounces chopped' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift the flour, cocoa powder, baking powder, baking soda and salt together. Set aside.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Dried pineapple and mango, banana chips and toasted coconut make the "fresh" tropical fruit for this cake available any time of year.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 3/4 cups all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1/2 teaspoon baking powder' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '2 1/2 cups dried, sweetened pineapple, cut into 3/4-inch pieces' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift the flour, baking powder and salt together. Set aside.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'On low speed, slowly add the flour mixture, mixing just until it is incorporated and the mixture is smooth. Use a large spoon to stir in the pineapple, banana chips, mango and toasted coconut. Transfer the batter to the prepared pans. Bake for about 1 hour and 30 minutes, until a toothpick inserted in the center comes out clean.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '4 1/3 cups all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 teaspoon baking powder' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift the flour, baking powder and nutmeg together. Set aside.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2009/12/02/DI2009120202593.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '2 cups sifted all-purpose flour' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 teaspoon baking soda' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1/2 cup apple cider or apple juice' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Sift together the flour, baking soda, cinnamon and salt onto a sheet of wax paper or into a bowl. In another bowl, combine about 3 tablespoons of the flour mixture with the cranberries and toss well. Set aside.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'In a small saucepan, bring the cider or apple juice to a boil. Remove from the heat and add the molasses, stirring until it dissolves.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Alexandria, Va.: I have a recipe for chocolate almond balls (I've dubbed them Almond Joy balls).. it calls for paraffin wax in the dipping chocolate. I've never used paraffin wax, and have looked for it at Giant & H. Teeter. Any tips on either where to find it, or a better substitute? Is it common to use in dipping chocolate? Would love to hear any tips you have on melting chocolate for this and what to add.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'I get that fancy, differently textured cookies are a nice change for the food connoisseur/normal reader of this chat but I just like simple, easy to make cookies. What happened to basic chocolate chip and sugar cookies? I guess I don't know what I was really expecting but most of these cookies are just not for me.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Richmond, Va.: I can make pies and cakes, but not cookies! I always burn them! I made chocolate bats for Halloween and my nephew asked if he had to eat them! A kid turned down chocolate bat cookies!!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Arlington, Va.: I can't wait to try the salted chocolate cookie recipe. Would it be ok to sprinkle with kosher salt instead of fleur de sel?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Nancy Baggett: I have to say I have not been happy with the cookies I've tried to make with faux sugar. However, I have made no-bake chocolate-nut drops using sugar-free chocolate and it tasted surprisingly okay. You will either have to keep the drops refrigerated or quick temper the chocolate--directions on how to do this should be available on line.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Tiffany MacIsaac: Yay! I am so happy to hear you enjoyed your dessert. We use dried black mission figs in place of dates in our stick toffee pudding, adding a darker flavor and a bit of crunch. Also, the graham cracker recipe featured today is currently on the menu, served with a spiced hot chocolate with stout chantilly. I do hope you enjoy re-creating them at home!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > a[href="http://projects.washingtonpost.com/recipes/2006/03/01/apple-walnut-pancakes/"][target=""]: 'apple-walnut pancakes' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: '1 c. of peanut butter (NOT All natural-- you need to break out the Skippy or Jiff for these); 2 c. sugar; 3 c. flour, sifted (I try to use cake flour but all purpose will work too); 3 tsp. baking powder; 1/2 tsp. salt; 4 eggs; 2 tablespoons of vanilla; 1 cup milk (soy milk works just as well too and actually lends an added nutty flavor); Berry preserves (bonus if you've made your own!).' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'You can also easily make them peanut butter chocolate cupcakes by subbing chocolate in for the preserves.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Nutella Frosted Cupcakes 10 tbsp(140 grams) butter, softened; 3/4 cup white sugar; 3 eggs; 1/2 tsp vanilla; 1 3/4 cups (200 grams) sifted all purpose flour; 1/4 tsp salt; 2 tsp baking powder; Nutella, approx. 1/3 cup.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Dying to ask this...: Ever since I read a comment on the Starbucks oatmeal cookie recipe you ran. Someone wrote that they portioned out the dough onto the cookie sheet, then refrigerated it while they ran errands, then came back and baked it and the cookies came out better than ever. Does this work with chocolate chip and other kinds? I always have a problem with cookie dough spreading while it bakes.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2009/09/02/DI2009090202749.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Leigh Lambert: I blogged about the women who own Capital City Cheesecake this week. They provided a recipe for a Chocolate Peppermint Cheesecake. If you left out the peppermint extract and used 2 tablespoons of vanilla extract instead and subbed out the Oreo cookies in the crust for chocolate wafer cookies, I think you'd have something worthy of celebration.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Buttercream: Am I correct in thinking that if I whip ganache, that becomes a chocolate frosting? I see most recipes call for Italian buttercream, although I've seen a French buttercream recipe somewhere, and Martha Stewart always talks about Swiss buttercreams. Which is a good one to learn first? How do the methods of making each differ?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Adana, Turkey: I'm looking for a spicy apple cake recipe that I got from the Post a few years ago. I believe it was printed as part of either this chat or Kim's chat. It's baked in a tube pan. I checked the database but couldn't find the recipe. Any help would be much appreciated.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Any tips for working with agave and gluten-free flour when baking cakes? Is there a flavor that works better? Like maybe chocolate because it can handle being a little denser?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Alexandria, Va.: I have a cookie recipe (Neiman-Marcus chocolate chip cookies) which includes an 8 oz Hersey chocolate bar grated. When I tried to grate the chocolate bar, it either melted while I was holding it or broke into chunks (not too large to eat but too big to add to the cookie batter). I baked the cookies without the grated chocolate, and they are delicious, but I'd love to learn the secret to successfully grating a chocolate bar. Can you help me?' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Leigh Lambert: Were you using the chocolate bars at room temperature? If so, try freezing them first. This should keep them firm while you grate them. And hold them with a dish cloth to insulate them from the heat of your hand.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Don't sit under the apple tree...: So we bought a house with an apple tree in the backyard, and now it is starting to rain apples and I am feeling overwhelmed. What are some good ways to preserve some of this lovely fruit? I've already started baking with them, but hubby and I would like to NOT weigh 300 pounds apiece by Christmas!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > b: 'Don't sit under the apple tree...:' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Jane Black: Well, there are apple preserves, of course. I'm a particular fan of chutneys. Check out this recipe for an apple-pear chutney. I'd also put a word in for simple baked apples. I adore them and they are a great breakfast with yogurt or light dessert so you don't weigh 300 pounds. Jacques Pepin gave us a nice recipe for them last year.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > a[href="http://projects.washingtonpost.com/recipes/2008/12/31/pan-seared-mahi-mahi-apple-pear-chutney/"][target=""]: 'apple-pear chutney' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Joe Yonan: And don't forget good old applesauce. I've long made a variation on Julia Child's recipe from "The Way to Cook." The (dear departed) Seattle Post-Intelligencer a couple years ago had this nice piece on applesauce and a rendition of that very recipe, among others.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > a[href="http://www.seattlepi.com/food/335661_denn17.html"][target=""]: 'this nice piece on applesauce' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Gaithersburg, Md.: My chocolate chip cookies stick to the pan to the point where I can't remove them in one piece. Do you recommend buttering the cookie sheet? I have never seen that in a cookie recipe. Thanks!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Chinatown: I love the farmers market and was just remarking to my husband that we haven't been to the grocery store since March, with the exception of milk. Now that some of the summer produce is winding down, what are some good fall vegetarian recipes I should be considering as I go to the market? I was thinking a potato and squash torte, and maybe something involving goat cheese and apples. I wish my farmers market offered recipes; I'm so not creative, but I surely would love to try!' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > b: 'DC - apple cake:' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Robin Shuster: Are you using canned chickpeas or cooking dry ones? Don't add either baking powder (makes them mushy) or salt (keeps them hard) to the chickpeas when you simmer them.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/discussion/2009/03/11/DI2009031102650.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'cabbage crepes: My Hungarian father taught me to make cabbage palacsinta (palacsinta are basically crepes). You saute the cabbage out of all existence - you really want it to be cooked beyond all reason. Mix cabbage into your favourite crepe batter and make the crepes. You can serve with apple sauce and sour cream. I like a mix of different apples to make my apple sauce.' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'You can also add cabbage as a filler to your favorite soup...I add some to a beef/mushroom/barley soup for a nice added texture and flavor. It makes a great side dish too...saute some up with sliced apples, apple cider vinegar, caraway seeds, oil, salt and pepper and serve with pork chops. Yum!' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/story/2007/11/27/ST2007112700913.html [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/article/2008/05/06/AR2008050600696.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Even though some of the substitutes recommend equal-measure usage to sugar, they don't act as sugar does, providing the same moisture, browning or flavor, Goldman says. A few that offer brown sugar blends or substitutes do provide more flavor, we found, especially in chocolate chip cookie recipes.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/article/2009/11/17/AR2009111700746.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Pépin suggested glazing the turkey with a recipe he included in "Jacques Pépin Celebrates" (Knopf, 2001). The mixture of apple cider vinegar, Tabasco sauce and salt crisps and colors the skin in a wonderful way. It was a good call, from a master always willing to improvise.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/content/article/2009/08/25/AR2009082500860.html body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p > a[href="http://projects.washingtonpost.com/recipes/2009/08/26/dark-chocolate-sorbet-tarragon-and-grapefruit"][target=""]: 'chocolate with tarragon and grapefruit in a sorbet' body > div[class="wrapperFull"][id="PageArticleCommon"] > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"][style="padding-left:10px;"] > div[id="body_after_content_column"] > p: 'Tarragon: Use it to spark vinaigrettes, wine vinegar, bearnaise sauce, herb butters, heady mustards and even some tapenades. Good with chicken, turkey, fish, lamb and vegetables. Adds a pleasing anise accent to chocolate ganaches, sauces, buttercreams, ice creams and sorbets.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/education/dc/menus/index.html body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Macaroni and cheese with ham, wheat bread, seasoned broccoli, fresh apple.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Hamburger, potato rounds, pineapple cup.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chicken parmesan, wheat bread, seasoned spinach, cinnamon apples.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Grilled cheese, diced carrots, applesauce, sugar cookie.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Teriyaki beef bites, dinner rolls, potato wedges, pineapple tidbits.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Turkey ham and cheese sandwich, french fries, applesauce.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Fish sticks, dinner roll, broccoli, fresh apple.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chicken patty sandwich, tuna salad with crackers, hot cinnamon apple slices.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chili con carne, steamed rice, corn muffin, fish sandwich, hoagies, pineapple cup.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chicken patty sandwich, tuna salad with crackers, hot cinnamon apple slices.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chili con carne, steamed rice, corn muffin, fish sandwich, hoagies, pineapple cup.' [PAGE] webpages/sites/www.washingtonpost.com/wp-dyn/education/va/princewilliam/menus/index.html body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Breakfast: Ham and cheese biscuit, honey bun or cereal and toast, applesauce.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Cheese pizza, Mexican beef and macaroni or chicken bacon and tomato salad, roll, green beans, fruit cocktail, carrots and celery sticks with low fat dressing, chocolate chip cookie.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Sloppy Joe sandwich, chicken patty sandwich or ham, cheese and egg salad, roll, mashed potatoes with gravy, peas, pineapple chunks.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Sea nuggets, lasagna or Asian chicken salad, French bread, tossed salad, green beans, applesauce, cake.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Breakfast: Waffles, cheese toast or cereal and toast, apple juice.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Breakfast: Sausage and egg wrap, cinnamon biscuit or cereal and toast, pineapple.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Corn dogs, spaghetti with meat sauce or tuna salad, French bread, corn, tossed salad, applesauce.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Chicken nuggets, oven-fried fish or Asian chicken salad, roll, mashed potatoes with gravy, baked apples, fruit, cookie' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Sub, crispy chicken sandwich, sesame breadsticks, steamed broccoli, french fries, applesauce, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Double hot dogs with chili, spaghetti with meat sauce, tossed salad, garlic bread, green beans, pineapple, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Tacos, toasted cheese sandwich, tomato soup, corn, crackers, pineapple tidbits, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lasagna, chicken fajita, broccoli and cauliflower, tossed salad, garlic bread, fruit gelatin, applesauce, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Quesadillas, crispy chicken sandwich, steamed carrots, vegetables with dip, applesauce, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Chicken nuggets, spaghetti and meat sauce, green beans, tossed salad, Italian garlic bread, pineapple, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Pizza, barbecue chicken sandwich, baked beans, pears, pineapple tidbits, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Tacos, grilled cheese sandwich, corn, vegetables with dip, apple churro, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lasagna, corn dog, tossed salad, green beans, Italian garlic bread, applesauce, fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Crispy chicken sandwich, cheeseburger or yogurt with fruit bread, french fries, broccoli cheese soup with crackers, pears, apple wedges with caramel dip.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Spicy buffalo wings, burrito with cheese sauce or yogurt, Italian breadstick, broccoli cheese rice, green beans, applesauce, fruit smoothie, chocolate cake with orange cream frosting.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Ham and cheese stromboli with dipping sauce, hot dogs with chili or yogurt with fruit bread, seasoned potato wedges, broccoli salad, pineapple, banana, vanilla pudding.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Spicy chicken sandwich, jambalaya over rice or yogurt with breadstick, tater tots, baby carrots and broccoli with dip, pineapple, fruit juice.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Chicken Parmesan, chicken quesadilla or yogurt, French bread, broccoli, orange wedges, applesauce, fruit crisp with whipped topping.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Macaroni and cheese with little smokies, Asian chicken and vegetables with rice or yogurt, breadstick, hot spiced apples, green beans, peaches, apple wedges with yogurt dip.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Popcorn chicken, turkey with gravy or yogurt, roll, mashed potatoes with gravy, mixed vegetables, cinnamon applesauce, mixed fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Lasagna, hot pocket or yogurt, garlic bread, tossed salad, pears, apple crescents, fruit juice gelatin.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Chicken enchilada pie with chips and salsa, steak and cheese sub, mozzarella cheese and egg chef's salad or yogurt with fruit bread, battered apple crescents, carrots and broccoli with dip, mixed fruit, peaches.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Popcorn chicken, Italian pocket, pepperoni and cheese chef's salad or yogurt, roll, mashed potatoes with gravy, mixed vegetables, pears, orange wedges, chocolate cake with orange cream frosting.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Gordita with cheese sauce, turkey and bacon sub, chicken fajita salad or yogurt with fruit bread, broccoli cheese rice, raw vegetables with dip, pears, chocolate pudding.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Steak and cheese stromboli with dipping sauce, crispy chicken sandwich, Asian chicken chef's salad or yogurt with fruit bread, seasoned potato wedges, vegetable soup with crackers, applesauce, mixed fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Combo sub, soft tacos, pepperoni and cheese chef's salad or yogurt with fruit bread, carrots with dip, hot spiced apples, pineapple fruit sherbet.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Crispy chicken sandwich, meatball sub, chicken BLT chef's salad or yogurt with fruit bread, tater tots, broccoli and cheese soup with crackers, apple wedges with caramel dip, peaches.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Popcorn chicken, turkey with gravy, ham and egg chef's salad or yogurt, roll, mashed potatoes with gravy, collards, applesauce, brownie with whipped topping.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Stuffed shells and meat sauce, hot dogs with chili, popcorn chicken chef's salad or yogurt, French bread, broccoli salad, banana, pineapple, mixed fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Chicken enchilada pie with chips and salsa, pepperoni or cheese pizza, mozzarella cheese and egg chef's salad or yogurt with fruit bread, battered apple crescents, carrots and broccoli with dip, mixed fruit, peaches.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Popcorn chicken, Italian pocket, pepperoni and cheese chef's salad or yogurt, roll, mashed potatoes with gravy, mixed vegetables, pears, orange wedges, chocolate cake with orange cream frosting.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Breakfast: Hot spiced apples, chicken biscuit or cereal and toast.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Gordita with cheese sauce, turkey and bacon sub, chicken fajita salad or yogurt with fruit bread, broccoli cheese rice, raw vegetables with dip, pears, chocolate pudding.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Steak and cheese stromboli with dipping sauce, crispy chicken sandwich, Asian chicken chef's salad or yogurt with fruit bread, seasoned potato wedges, vegetable soup with crackers, applesauce, mixed fruit.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Corn dog, soft tacos, pepperoni and cheese chef's salad or yogurt with cinnamon bread, carrots with dip, hot spiced apples, pineapple fruit sherbet.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Crispy chicken sandwich, meatball sub, chicken BLT chef's salad or yogurt with fruit bread, potato smiles, broccoli and cheese soup with crackers, apple wedges with caramel dip, peaches.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Popcorn chicken, turkey with gravy, ham and egg chef's salad or yogurt, roll, mashed potatoes with gravy, collards, applesauce, brownie with whipped topping.' body > div[id="wrapperMain"] > div[id="wrapperMainCenter"] > div[id="wrapperInternalCenter"] > div[id="article"] > div[id="article_body"] > p > nitf: 'Lunch: Stuffed shells and meat sauce, chili dog, popcorn chicken chef's salad or yogurt, Italian breadstick, broccoli salad, banana, pineapple, mixed fruit.' [PAGE] webpages/sites/www.washingtonpost.com/blogs/worldviews/wp/2012/11/11/what-the-world-can-learn-from-denmarks-failed-fat-tax/index.html body > div[class="pb-container "][id="pb-root"] > div[class="pb-scatter"] > div[id="main-content"][class="pb-layout-item pb-chain pb-two main-content"][data-pb-columns="2"] > div[id="article-world_1401468655537_97"][class=" pb-feature pb-chained pb-f-article-article-body pb-f-theme-normal"][data-pb-async="false"][data-pb-columns=""][data-pb-name="article-article-body"][data-pb-content-uri="/pb/blogs/worldviews/wp/2012/11/11/what-the-world-can-learn-from-denmarks-failed-fat-tax/"][data-pb-content-editable=""] > div[id="article-body"][class="article-body"] > article > p: '"The fat tax and the extension of the chocolate tax, the so-called sugar tax, has been criticized for increasing prices for consumers, increasing companies' administrative costs and putting Danish jobs at risk," the Danish tax ministry said in a statement Saturday. '