tag:blogger.com,1999:blog-19187940997712311572024-02-06T23:01:38.915-06:00Honey-Do KitchenChronicling the Baking Escapades of a Newly-WedClarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1918794099771231157.post-42710620312069368962010-01-26T20:49:00.001-06:002010-01-26T20:49:53.884-06:00UPDATEThis blog has been moved! Please visit my new blog at http://honeydokitchen.wordpress.comClarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-40223686650971095442009-12-15T18:16:00.002-06:002009-12-15T18:25:11.939-06:00Gingerbread Apple Upside-down Cake and Cinnamon Buns<i>Another</i> new post in the same week you ask? My Answer? YES. And in fact, this is a post so delicious and so very wintery, that you need to get ready. Prepare yourself. Get out your hot apple cider, hot chocolate, start a fire in the fireplace (or if you don't have a fireplace, at least light <a href="http://www.bathandbodyworks.com/product/index.jsp?productId=3125367">this candle</a>), and put on some comfy house slippers. Today we've got gingerbread apple upside-down cake and cinnamon buns. mmm, spicy and sweet and perfect for cold weather.<br />
<br />
Gingerbread Apple Upside-down Cake - adapted from <a href="http://www.smittenkitchen.com/">SmittenKitchen</a><br />
Ingredients: <br />
<u>Topping</u><br />
4 tablespoons butter, plus extra for greasing pan<br />
1/2 cup dark brown sugar<br />
Pinch of salt<br />
4 apples (about 1 3/4 pounds), peeled, cored and cut into 1/4-inch wedges<br />
<br />
<u>Batter</u><br />
1/2 cup (1 stick or 4 ounces) butter, at room temperature<br />
1/2 cup sugar<br />
1 large egg<br />
1/3 cup dark molasses<br />
1/3 cup honey<br />
1 cup buttermilk<br />
2 1/4 cups flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 teaspoon ground ginger<br />
1 teaspoon cinnamon<br />
Very softly whipped cream<br />
<br />
Instructions:<br />
Start with the topping <br />
1. Preheat the oven to 325°F. Grease a 10-inch cake pan. Melt butter in a small saucepan.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-aOoS0G72ziRMpTnT-lcmRlrX5BBJcbAnvVOKBHGqHfm74aQ3yyUQiurFZ5JI-5-94ALqU0vehoxMea-fRUy3Vg2aXi5lsiyPlrRgpJD3SSopxjL0yFyE9NWARYeKPEItD3UMB3nO1uO/s1600-h/DSCN5641.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-aOoS0G72ziRMpTnT-lcmRlrX5BBJcbAnvVOKBHGqHfm74aQ3yyUQiurFZ5JI-5-94ALqU0vehoxMea-fRUy3Vg2aXi5lsiyPlrRgpJD3SSopxjL0yFyE9NWARYeKPEItD3UMB3nO1uO/s200/DSCN5641.JPG" /></a>2. Add brown sugar and simmer over moderate heat, stirring, four minutes, then swirl in salt. Remove from heat and pour into the bottom of your cake pan.<br />
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3. Make circles of overlapping apple slices on top of the caramel. Chop any remaining slices and place them in the gaps.<br />
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For the batter:<br />
1. Using a mixer, blend 1/2 cup butter and the sugar on medium-low speed. Increase the speed to high and cream until light and fluffy.<br />
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2. In a medium bowl, whisk together the egg, molasses, honey and buttermilk. In a separate bowl, sift together the flour, baking soda, salt, ginger and cinnamon. Alternate mixing the flour and molasses mixtures into the butter mixture, adding the next once the last has been incorporated.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQht_Yyao99XXMtDQVTbdhQ8sJ1HfcZOa6tm4v14ih2n-RvSfofDiYBO_0RMZEu4nDxxGYgE51s6o6kzEZ1TGam2_pCsC9YVJ2nvJHY6pxB2lwZY5XhCRWU6dVBJF30KNiHxbKXkiCTbf/s1600-h/DSCN5644.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQht_Yyao99XXMtDQVTbdhQ8sJ1HfcZOa6tm4v14ih2n-RvSfofDiYBO_0RMZEu4nDxxGYgE51s6o6kzEZ1TGam2_pCsC9YVJ2nvJHY6pxB2lwZY5XhCRWU6dVBJF30KNiHxbKXkiCTbf/s400/DSCN5644.JPG" /></a><br />
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3. Pour the batter into the pan. Bake at least 45 to 50 minutes or until a wooden pick inserted into the center of the cake comes out clean. Let cool on a rack for 10 to 15 minutes, then turn out onto a platter and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9J9rexhA0FzU6bwsv98xSvfjOhZUR4XG8lD1zhWf9vvnM9slheRrh6_VuMFY4iJYm-94J-8-K7a18t99a_Ie3dSrjyEg4zeJagfQNROhPHHQfcMfDdw1xTiyZebAY5mjiKQuhgS63wve8/s1600-h/DSCN5647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9J9rexhA0FzU6bwsv98xSvfjOhZUR4XG8lD1zhWf9vvnM9slheRrh6_VuMFY4iJYm-94J-8-K7a18t99a_Ie3dSrjyEg4zeJagfQNROhPHHQfcMfDdw1xTiyZebAY5mjiKQuhgS63wve8/s400/DSCN5647.JPG" /></a><br />
</div><div style="text-align: center;">(Yes, I realize it's not the most beautiful photography, but that didn't stop us destroying half of this cake in one night). <br />
</div><br />
For the Cinnamon Buns (careful - they're addicting) - about 18 buns, also from SmittenKitchen<br />
<br />
For the Dough you'll need:<br />
1 cup whole milk<br />
3 tablespoons unsalted butter<br />
3 1/2 cups (or more) unbleached all purpose flour, divided<br />
1/2 cup sugar<br />
1 large egg<br />
2 1/4 teaspoons rapid-rise or instant yeast (from 1 envelope yeast)<br />
1 teaspoon salt<br />
Nonstick vegetable oil spray<br />
<br />
And for the Filling: <br />
3/4 cup (packed) golden brown sugar<br />
2 tablespoons ground cinnamon<br />
1/4 cup (1/2 stick) unsalted butter, at room temperature<br />
Pinch of salt<br />
Optional: Pecans and Raisins (quantity as desired) <br />
<br />
Glaze: <br />
4 ounces cream cheese, at room temperature<br />
1 cup powdered sugar<br />
1/4 cup (1/2 stick) unsalted butter, room temperature<br />
1/2 teaspoon vanilla extract<br />
<br />
Instructions for the Dough:<br />
1. Combine milk and butter in glass measuring cup. Microwave on high until butter melts and mixture is just warmed to 120°F to 130°F, about 30 to 45 seconds. Pour into bowl of stand mixer fitted with paddle attachment.<br />
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2. Add 1 cup flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add additional 2 1/2 cups flour. Beat on low until flour is absorbed and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl.<br />
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3. Turn dough out onto lightly floured work surface and knead until smooth and elastic, adding more flour if sticky, about 8 minutes. (I used a KitchenAid dough hook instead) Form into ball.<br />
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4. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpGi2sCZX3pufV1ZobP8YbeeHD2bjGRFJbPTgPgReIicRfLQYxxCmiriFw30wfKJRICRKuJg1Gn5j3zKd7avQG_CkpEhldnzKV4FWauwOMBl-F0yiYfMWo9vpGRMO74hqVeZ-ByXEAUD8/s1600-h/DSCN5661.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpGi2sCZX3pufV1ZobP8YbeeHD2bjGRFJbPTgPgReIicRfLQYxxCmiriFw30wfKJRICRKuJg1Gn5j3zKd7avQG_CkpEhldnzKV4FWauwOMBl-F0yiYfMWo9vpGRMO74hqVeZ-ByXEAUD8/s200/DSCN5661.JPG" /></a>Instructions filling/making the buns:<br />
1. Mix brown sugar, cinnamon and pinch of salt in medium bowl. <br />
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2. Press down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon mixture evenly over butter. Sprinkle on pecans and raisins as/if desired. <br />
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3. Starting at the longer side, roll dough into log, pinching gently to keep it rolled up. With seam side down, trim ends straight if they are uneven and cut remaining dough crosswise with thin sharp knife (i used my bread knife) into 18 equal slices (each about 1/2 to 3/4 inch wide). We baked the end pieces in a tiny loaf pan so as not to waste them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9fs9347Qf790olF7Ngmey23YOPjPGG85YW33oSQyBtw34q_dlE273jDDV5sQgHQ-lmFlr1z1sx45SqZZeqL6kyqlKW7H2x8sL2e0kxDjcH6k6Xl2XZ7KgTs3mSvTfq8iLTkUhpyIQww9/s1600-h/DSCN5670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9fs9347Qf790olF7Ngmey23YOPjPGG85YW33oSQyBtw34q_dlE273jDDV5sQgHQ-lmFlr1z1sx45SqZZeqL6kyqlKW7H2x8sL2e0kxDjcH6k6Xl2XZ7KgTs3mSvTfq8iLTkUhpyIQww9/s320/DSCN5670.JPG" /></a><br />
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4. Spray two 9-inch glass baking dishes (rectangle or square is fine, an 8-inch square metal pan worked just fine, too) with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes. Don't skip on this like I did, your rolls just won't come out as pretty, though they will taste just as good. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZPQXFVvwAq0qAtCc-7KJSQWT6uMhXJjqVSbvhjrjw0VcjucpognagjOvpfr5F9KudLCok5OfC-tQpjK1vOhOgxISILG1KDUzCA-vJR85sHwg2ZOwhUYNvfguWPsHZJABW8-Y2HvPLI5T/s1600-h/DSCN5673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOZPQXFVvwAq0qAtCc-7KJSQWT6uMhXJjqVSbvhjrjw0VcjucpognagjOvpfr5F9KudLCok5OfC-tQpjK1vOhOgxISILG1KDUzCA-vJR85sHwg2ZOwhUYNvfguWPsHZJABW8-Y2HvPLI5T/s320/DSCN5673.JPG" /></a><br />
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5. Position rack in center of oven and preheat to 375°F. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCHlJy3fRR0OYuDdSmWD6Tnuin1m_wQoJGYQO_WlwF-ZZVGngqO93CLHHlpCTSq9qcQ3HHNOfooeeYWBBZvtHmgHHUHs1OSAenytVv_cVmGdAYls9sRELfq8O1pDhavYeagHPT6KKi9i1/s1600-h/DSCN5678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnCHlJy3fRR0OYuDdSmWD6Tnuin1m_wQoJGYQO_WlwF-ZZVGngqO93CLHHlpCTSq9qcQ3HHNOfooeeYWBBZvtHmgHHUHs1OSAenytVv_cVmGdAYls9sRELfq8O1pDhavYeagHPT6KKi9i1/s320/DSCN5678.JPG" /></a><br />
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Finally, Glaze the rolls: Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeA_8o96W_VjVEde1vjUxtz42VdjVCLJCn7tbSGMxQ_bQg9KSfw5S6vrb__e9i4Mqm51kzHB_V7K3bIl0WWHVRMG1NemxOlplzI6eOQOdJQ5Zpxl_IWwhMMIKq4dfxecu7vF-A40YhslT/s1600-h/DSCN5682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoeA_8o96W_VjVEde1vjUxtz42VdjVCLJCn7tbSGMxQ_bQg9KSfw5S6vrb__e9i4Mqm51kzHB_V7K3bIl0WWHVRMG1NemxOlplzI6eOQOdJQ5Zpxl_IWwhMMIKq4dfxecu7vF-A40YhslT/s400/DSCN5682.JPG" /></a><br />
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SmittenKitchen says "These buns were best the day they were baked. The second day, they were on the tough side. If you anticipate wanting them over a few days, glaze them to order, heating the buns beforehand to soften them up" - but you know what? Justin and I ate them for like 3 days - cold and preglazed and all.Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com2tag:blogger.com,1999:blog-1918794099771231157.post-19805834222015365252009-12-12T17:26:00.001-06:002009-12-12T17:26:44.859-06:00Brownies, Cheesecake, and Peanutbutter CookiesThat's just the short title. This post is really about Brownies with Peppermint Frosting, Caramel Chocolate Cheesecake, and Chocolate Dipped Peanutbutter Sandwich Cookies. And not only that, but these awesomely, monstrously, deliciously, huge peanbutbutter sandwich cookies are going to be my entry into the <a href="http://kitchenrap.blogspot.com/2009/11/virtual-holiday-cookie-crawl-rules.html">Gourmet Girl Magazine's Virtual Holiday Cookie Crawl</a>. This is your opportunity to show me you love me! On December 22nd Gourmet Girl Magazine will post a ballot and you can vote on your favorite cookies - obviously mine...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4uk6W5HnWeXux8ySOQrH9QR94YJ_I6yshHm9ylZDg-mjT82Qz3XQBtQS09lp8HQZosJiRIszPPRY3vCkj57aJm2mO0xJBd8cvoxmTcEYoPU51WiVeiv5W4XGerlA_f5O2kPAGuDYKD1t/s1600-h/DSCN5625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS4uk6W5HnWeXux8ySOQrH9QR94YJ_I6yshHm9ylZDg-mjT82Qz3XQBtQS09lp8HQZosJiRIszPPRY3vCkj57aJm2mO0xJBd8cvoxmTcEYoPU51WiVeiv5W4XGerlA_f5O2kPAGuDYKD1t/s400/DSCN5625.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Now tell me those cookies don't look good to you.<br />
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</div><div class="separator" style="clear: both; text-align: left;">But, there are other things going on in the world than making cookies. Namely, other holiday things. And given that this is our first holiday season as a married couple, Justin and I decided that we had to get a REAL and <i>seriously awesome</i> fresh Christmas Tree. Firstly, I just don't believe in fake trees. They don't smell good, they don't make your entire house just glow with all the magic of Christmas, and frankly, they're just a little lackluster. Now, I know lots of people swear by fake trees - allergies and all that. Know what I did this morning? Took allergy medication, it is SO worth it. So now that i've gotten my little rant out of the way, I'm going to share our very first christmas tree with you. Don't you feel special?<br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7SI07sO7BzBQQZiPDjw3scAO99Y8qIKvSd4GAgUl4dEUo1iJTtBB8eheTfZu7FDbUkgKhCJVYQsZmEm_zh81v95N7bG86CEdhX-zPWu7Sgc-ZQhhDwgAZzPuoOK3ep2R11cwnwwHASQl/s1600-h/DSCN5654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW7SI07sO7BzBQQZiPDjw3scAO99Y8qIKvSd4GAgUl4dEUo1iJTtBB8eheTfZu7FDbUkgKhCJVYQsZmEm_zh81v95N7bG86CEdhX-zPWu7Sgc-ZQhhDwgAZzPuoOK3ep2R11cwnwwHASQl/s400/DSCN5654.JPG" /></a><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: center;"></div><div style="text-align: left;">The picture is a little fuzzy, my camera just isn't up to the task of taking decent pictures in low lighting. And a picture really can't capture the essence of this tree. We found the perfect tree. It's full, and it's a grand fur, which means it smells all citrusy and fresh and crisp. I wish I had a scratch and sniff photo for you. But back to the point.<br />
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</div><div style="text-align: left;">The Chocolate Dipped Peanutbutter Sandwich Cookies, slightly adapted from a <a href="http://www.joythebaker.com/blog/2009/10/laurens-peanut-butter-sandwich-cookies/">Joy the Baker</a> recipe, are reasonably easy to make, and really scrumptious. yeah. i said scrumptious. I ended up with about 20 fairly large sandwich cookies. <br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Ingredients:<br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For the Cookies:<br />
1/2 cup unsalted butter, at room temperature<br />
3/4 cup smooth peanut butter<br />
1/2 cup granulated sugar<br />
1/2 cup firmly packed brown sugar<br />
1 egg<br />
1 1/2 cups flour<br />
1/2 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/4 teaspoon kosher salt<br />
<br />
For the Filling:<br />
2 cups crunchy peanut butter<br />
1/2 cup unsalted butter, at room temperature<br />
1/4 cup heavy whipping cream<br />
1/2 cup powdered sugar<br />
1/4 cup firmly packed brown sugar<br />
1 teaspoon vanilla extract<br />
1/4 teaspoon kosher salt<br />
<br />
For the Optional Coating:<br />
10 ounces semisweet chocolate chips <br />
1 cup peanuts, coarsely chopped (Joy the Baker recommends honey roasted, I used regular) <br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1. Preheat your oven to 375 degrees F and line baking sheets with parchment paper, or do what I did and use a nonstick pan. If you lined with parchment paper make sure you grease with butter or cooking spray. <br />
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2. Using a stand mixer with a paddle attachment, beat the butter and peanut butter on medium speed until well combined. Add the sugars and beat until light and fluffy, usually about 2 minutes. Then add the egg and beat on medium speed for another minute. <br />
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3. In a medium bowl, whisk together the dry ingredients (flour, baking powder, baking soda and salt). Add the flour mixture to the peanut butter mixture and beat on low until just combined. Refrigerate the dough for at least 30 minutes. (I got impatient and refrigerated for a slightly shorter time, they still turned out fine)<br />
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4. Drop the dough by the scant tablespoon full onto a cookie sheet about 1 1/2-inches apart. Use a fork to press the cookies flat. Bake for 7-10 minutes until the cookies are a deep golden brown along the edges.<br />
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To make the filling: <br />
1. Wash your stand mixer bowl and paddle attachment then using your mixer, beat the butter, peanut butter and heavy cream together on medium speed until light and fluffy, about 2 minutes. <br />
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2. Add the powdered sugar, brown sugar, vanilla, salt and beat on medium speed until combined. Try not to eat it all before spreading on cookies. <br />
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To make the coating: <br />
<br />
1. Melt the chocolate chips in the microwave, or over a double boiler. I prefer a double boiler because it keeps the chocolate soft and melted while you're dipping.<br />
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To assemble the cookies: Use a spatula or small knife to spread the filling onto the flat bottom of a cookie. Top with another cookie, ridge side up. Set a wire rack on top of a sheet of waxed paper to catch the chocolate drips if you decide to dip your cookies in chocolate. If you're out of was paper get creative and use your cookie sheet as a chocolate drip catcher. Then, just dip the chocolate dipped end of the cookie in a bowl of the crushed peanuts. Let the cookies stand for 1 hour to harden, refrigerate for a few minutes. <br />
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The cookies last up to 3 days in an airtight container, or 2 weeks in a container in the fridge<br />
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That's not all. This update is just jam packed with awesomeness. Next up: Caramel Chocolate Cheesecake from <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a>.<br />
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Caramel Chocolate Cheesecake:<br />
<br />
Ingredients:<br />
Crumb Crust*<br />
1 1/2 cups (5 ounces) finely ground cookies such as chocolate wafers<br />
5 tablespoons unsalted butter, melted<br />
1/3 cup sugar<br />
1/8 teaspoon salt<br />
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Cheesecake:<br />
1 crumb crust (above)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgfjNBbh_JmiFDdr970nY0dsB-3uggJZO2iHcOZcR61xUt5HxN0OmXyj7V5zs8oZPSpsr73ldtC8mNXFNx1qeLOEFZjM4npyAxRae2LlczsFHULmWyHIrrO4zSOP_JGaszgpQzwFsLcs2/s1600-h/DSCN5609.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCgfjNBbh_JmiFDdr970nY0dsB-3uggJZO2iHcOZcR61xUt5HxN0OmXyj7V5zs8oZPSpsr73ldtC8mNXFNx1qeLOEFZjM4npyAxRae2LlczsFHULmWyHIrrO4zSOP_JGaszgpQzwFsLcs2/s200/DSCN5609.JPG" /></a> 1 cup sugar<br />
3/4 cup heavy cream<br />
8 oz fine-quality bittersweet chocolate (not unsweetened), chopped<br />
1/2 cup sour cream<br />
3 (8 ounce) packages cream cheese, softened<br />
4 large eggs<br />
1 teaspoon vanilla<br />
<br />
<br />
Instructions:<br />
1. Preheat oven to 350 degrees and butter a 24-centimeter springform pan. <br />
<br />
2. Stir together crust ingredients (cookie crumbles, butter, sugar, and salt) and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Chill up to 2 hours if not filling immediately.<br />
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3. Cook sugar in a dry heavy saucepan over moderately low heat, stirring slowly with a fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden. Remove from heat and carefully add heavy cream (mixture will vigorously steam and caramel will harden). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and whisk in chocolate until smooth. Stir in sour cream. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrf5M8vf4z9VEbDdcbtht5GRTljG7jdYZQNozaNfyrgI8oySocbeziXaxZVk2RLa5PCgT2bhA9CtQsAIGurKdfoNMh6nFCNM68M0cLbZt1oQLI_atx3h1WjMrFN0uT5e-pTS9bpqLyfiq/s1600-h/DSCN5603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrf5M8vf4z9VEbDdcbtht5GRTljG7jdYZQNozaNfyrgI8oySocbeziXaxZVk2RLa5PCgT2bhA9CtQsAIGurKdfoNMh6nFCNM68M0cLbZt1oQLI_atx3h1WjMrFN0uT5e-pTS9bpqLyfiq/s320/DSCN5603.JPG" /></a><br />
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</div> 4. Beat cream cheese with an electric mixer until fluffy, then beat in chocolate mixture on low speed.<br />
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5. Beat in eggs, 1 at a time, then vanilla, beating on low speed until each ingredient is incorporated and scraping down bowl between additions.<br />
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6. Place your springform pan with crust in a shallow baking pan. Pour filling into crust and bake in the baking pan (to catch drips) in middle of oven 55 minutes, or until cake is set 3 inches from edge but center is still slightly wobbly when pan is gently shaken. **<br />
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7. Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack. (Don't worry, the cheesecake will continue to set as it cools.) Chill cake, loosely covered, at least 6 hours. Remove side of pan and transfer cake to a plate. Bring to room temperature before serving.<br />
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*Next time I make this I will definitely double the crust. <br />
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** If you are worried about the cheesecake cracking there are 2 different options. Firstly, place a pan of water on the lower rack in your oven underneath the cheesecake. And, secondly, open your oven slowly, maybe an inch at a time, when removing cheesecake to cool the cake more slowly. <br />
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And finally, Brownies with Peppermint Frosting. Brownies from my <a href="http://www.amazon.com/Crave-Passion-Chocolate-Maureen-McKeon/dp/1740458044/ref=sr_1_6?ie=UTF8&s=books&qid=1260659097&sr=1-6">Cave: A Passion for Chocolate</a> Cookbook (makes about 16 brownies), and the frosting from a new cooking blog i've recently stumbled across - <a href="http://vanillakitchen.blogspot.com/">Vanilla Kitchen</a>.<br />
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Ingredients: <br />
1/2 cup unsalted butter<br />
2/3 cup chopped dark chocolate<br />
1 cup superfine sugar<br />
2 large eggs<br />
1 tsp vanilla extract<br />
3/4 cup all-purpose flour, sifted. <br />
3/4 cup chopped walnuts. <br />
<br />
Instructions: <br />
1. Preheat the oven to 350. Butter a shallow 7" square brownie pan and line with parchment paper (if you have any parchment paper, otherwise just spray the pan with nonstick spray).<br />
<br />
2. Melt the butter in a medium saucepan over low heat and add in the chopped chocolate, stirring until smooth. Allow to cool.<br />
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3. Using an electric mixer or a stand mixer fitted with paddle attachment, beat the sugar and eggs together, then stir in the cooled chocolate mixture along with the vanilla extract. Using a rubber spatula, fold in the sifted flour, then stir in chopped walnuts.<br />
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4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, checking 2 or 3 minutes before the end of the time. The top should be firm. Depending on how you like your brownies you can take them out earlier or later. Allow the brownies to cool in the pan. <br />
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Peppermint Icing:<br />
<br />
1 stick unsalted butter (8 tablespoons), softened<br />
2 cups confectioners’ sugar<br />
1-2 tablespoons milk<br />
1 teaspoon mint-flavored extract<br />
Crushed peppermint pieces (optional) <br />
<br />
In the bowl of a standing mixer or with a handheld mixer, beat butter and confectioners’ sugar at low speed until just incorporated, then increase the speed to medium and beat until smooth and fluffy, about 1 1/2 minutes. Add 1 tablespoon of milk and the mint extract and continue to beat until combined, about 30 seconds. If needed add up to 1 additional tablespoon milk to achieve a soft spreadable consistency (this wasn't necessary for me).<br />
<br />
To assemble: Using an offset spatula, spread the mint frosting evenly onto the cooled brownies. If desired, sprinkle with crushed peppermint pieces. For best results cover the brownies and allow the icing to set in the refrigerator for about an hour. <br />
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</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-91778396880067968762009-12-06T12:11:00.000-06:002009-12-06T12:11:40.998-06:00Thanksgiving FoodsThanksgiving was Justin's and my first holiday together as an official married couple, and it presented unheard of challenges. In the end we settled on having Thanksgiving afternoon at Justin's MawMaw's house and the day after thanksgiving at my parent's. This solution was not without it's faults, but it was the best we could come up with. There was also the challenge of splitting up who was making what, and in the end we settled on being in charge of all desserts. However, in spite of all the challenges and general ridiculousness - Thanksgiving was officially awesome. We had fun, we watched the game (hook em!), we ate way too much food.<br />
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As far as the desserts we made - Okay, I know its a little late. Actually, it's a lot late. But, better late than never right? Maybe you can make these for thanksgiving next year. Or for Christmas this year. Or just because. Cause you know what? They were <i>goooood</i>.<br />
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I found this Pear Cranberry Cake in my issue of 'Gourmet Magazine' - it's easy, delicious, and beautiful. Jewel-bright cranberries and moist pear give it color, sweetness, and festivity.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtjGjvBxUJnoxtLjLnmwwJH_HCQto8eN40WbcGOQ-wbwAmxxcXXFLE6AP3HWjOs32FqVrDTiESbtJaP3EY-y8VQ7H1_pFXuM5vBP1bksN4GnEnaMol8EKQVfXC0C_3R7t-U2ZQC533UVx/s1600-h/DSCN5585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtjGjvBxUJnoxtLjLnmwwJH_HCQto8eN40WbcGOQ-wbwAmxxcXXFLE6AP3HWjOs32FqVrDTiESbtJaP3EY-y8VQ7H1_pFXuM5vBP1bksN4GnEnaMol8EKQVfXC0C_3R7t-U2ZQC533UVx/s320/DSCN5585.JPG" /></a><br />
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Ingredients (for cake)<br />
3 cups all purpose flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04x5ze7g4-LFs2nZwYZWcI2AU8Dh2Sho5rzXt0miN2rG-dHBddOWCBXSqAWtSmdf4wJIX9LAQXjKC2QgI-5GTDMIKZKxN5VCk4aEBW7N9bpG3jYKiLKYoa6cebWbZEc4j0v1jtd_PgY87/s1600-h/DSCN5527.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh04x5ze7g4-LFs2nZwYZWcI2AU8Dh2Sho5rzXt0miN2rG-dHBddOWCBXSqAWtSmdf4wJIX9LAQXjKC2QgI-5GTDMIKZKxN5VCk4aEBW7N9bpG3jYKiLKYoa6cebWbZEc4j0v1jtd_PgY87/s200/DSCN5527.JPG" /></a>1 tbsp baking powder<br />
1 tsp salt<br />
1 spt cinnamon<br />
1/2 tsp ground allspice<br />
1/2 tsp grated nutmeg<br />
1 3/4 cups sugar<br />
1 1/4 cups vegetable oil<br />
4 large eggs<br />
1 tbsp vanilla extract<br />
3 Bosc pears (you could use Bartlett too if you wanted), cut into 3/4 inch pieces<br />
1 cup cranberries (thawed if frozen)<br />
<br />
Ingredients (for glaze)<br />
1 cup heavy cream<br />
1/2 cup pakced light brown sugar<br />
1 tsp light corn syrup<br />
1 tsp vanilla extract<br />
2 (3 inch long) cinnamon sticks.<br />
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Instructions:<br />
1. Preheat the oven to 350F with rack in the middle and butter either an angel food cake pan or a 15 cup bundt pan. <br />
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2. Whisk together flour baking powder, salt, and spices. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQv-HKaU1z4GAiCFedhjRpfQOa3c5zKlrFFwOYMfW8vQEVAOb7on_ItcPSSOhevbOL2n31MW40kbUqr3OxzzJgadKsj3oCt4itbeROdc0r96XjaV4nFxJyLUYVU5baDaw0ys_sVDsueS5/s1600-h/DSCN5531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqQv-HKaU1z4GAiCFedhjRpfQOa3c5zKlrFFwOYMfW8vQEVAOb7on_ItcPSSOhevbOL2n31MW40kbUqr3OxzzJgadKsj3oCt4itbeROdc0r96XjaV4nFxJyLUYVU5baDaw0ys_sVDsueS5/s320/DSCN5531.JPG" /></a><br />
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3. Beat together sugar, oil, eggs, and vanilla with an electric mixer until combined well. <br />
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4. At a low speed mix in pears and cranberries, then mix in the flour mixture until incorporated. Spoon batter into your pan and bake until a wooden pick inserted into the center of the cake comes out clean - about 1 1/4 to 1 1/2 hours depending on your oven. Cool in pan for 30 minutes then turn out onto a rack to cool completely. <br />
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5. To make the glaze bring cream, brown sugar, corn syrup, vanilla, cinnamon sticks, and a pinch of salt to boil in a small heavy saucepan, stirring occasionally, then simmer until slightly thickened, about 10 minutes. You don't want to scald the cream, so start on low heat and raise gradually. Cool the glaze for about 5 minutes and discard the cinnamon sticks, then pour the glaze over the cake, letting some drip down the sides.<br />
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* Cake can be made 1 day ahead and kept at room temp, and glazed up to 3 hours in advance of serving. <br />
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The other desserts I made were (obviously) pies. My mom told me that I should just let her know what I was making, and she would buy frozen pies to supplement. No way. Why would you buy frozen pies when you have a daughter who enjoys, nay, loves, baking? So, I also made a German Chocolate Pecan Pie and a Pumpkin Pie - that way no one would have any reason to wish for frozen pies. <br />
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German Chocolate Pecan Pie<br />
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</div><div style="text-align: center;"> (sorry this is the only picture I got, and it's not very good - camera issues)<br />
</div><br />
Ingredients:<br />
1 premade roll out pie crust<br />
2 large eggs<br />
5 tbsp unsalted butter<br />
1/2 cup dark brown sugar<br />
1/2 cup light corn syrup<br />
2 1/2 cups pecan halves, coarsely chopped <br />
3/4 cup sweetened flake coconut<br />
3/4 semisweet chocolate chips<br />
<br />
Instructions:<br />
1. Roll out premade pie crust and blind-bake according to instructions on box until crust is just lightly baked (you don't want it to brown much to prevent burning later).<br />
<br />
2. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the butter and 1/2 tsp salt with the brown sugar and corn syrup over medium heat until melted and smooth. Whisk the sugar mixture into the beaten eggs very slowly so as not to cook the eggs with the heat from the sugar mixture. Stir in the nuts and coconut.<br />
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3. Spread chocolate chips in the pie shell then pour filling over it. Bake until set, about 25 minutes. Allow the pie to cool completely before slicing. <br />
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Finally, I made Paula Deen's <a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-pie-recipe/index.html">Pumpkin Pie</a>, I'll let you follow the link for that recipe. It's a basic pumpkin pie, and really delicious. I also made <a href="http://honeydokitchen.blogspot.com/2009/09/apple-season.html">Cinnamon Whipped Cream</a> to go with it - definitely a big hit.<br />
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</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-16638899320519116502009-12-04T17:56:00.005-06:002009-12-04T18:01:24.360-06:00Apple Granola Crisp and Zesty Orange Madelines<div style="font-family: inherit;"><span style="font-size: small;">So here's what's up guys. I know it's been a while since I posted, and I keep promising new posts and not delivering. Really, I'm sorry. Believe it or not, the last two weeks have been even crazier and more hectic than usual. But i've got an entire weekend of posts coming - i promise. One a day maybe! </span><br />
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<span style="font-size: small;">This apple granola crisp is an awesome <a href="http://www.smittenkitchen.com/">Smitten Kitchen</a> recipe. And given that i LOVE breakfast, and I am trying awfully hard to be a little bit healthy (as per the husband's request), I went for these instead of something like... I don't know... breakfast cake! Which believe me, if I can find breakfast cake, i'll probably make it. I have been known to eat cake for breakfast on more than one occasion. Anyway, back to the breakfast apple granola crisp - it's good, and really fabulously easy, and it makes a LOT. I feel like this would be something really good to make when you have out-of-towners - you can awe them with your bed-and-breakfast quality breakfast, without stressing out or having to get up early to slave away (just make it the night before). <br />
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</div><br />
<span style="font-size: small;">Breakfast Apple Granola Crisp</span><br />
<span style="font-size: small;">Ingredients: <br />
</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">3 pounds of apples (any kind) peeled, cored and cut into medium chunks<br />
2 tablespoons lemon juice<br />
3 tablespoons sugar<br />
2 tablespoons cornstarch<br />
1 teaspoon cinnamon<br />
Salt<br />
1 stick (8 tablespoons or 4 ounces) unsalted butter<br />
1/4 cup honey<br />
1/2 cup flour<br />
2 cups oats<br />
1/2 cup sliced almonds<br />
1/2 shredded coconut (sweetened or unsweetened, as you wish; I used unsweetened)</span><br />
</div><div style="font-family: inherit;"><br />
Instructions: <br />
</div><div style="font-family: inherit;"><span style="font-size: small;">1. Preheat oven to 400°F. Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and just a pinch of salt in a 9×13-inch baking dish until apples are evenly coated. </span><br />
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</div><br />
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</div><br />
<span style="font-size: small;"> 2. In a medium saucepan, melt the butter and honey. Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form. Sprinkle this evenly over the apple mixture and bake in the oven for about 45 to 55 minutes, or until the apples are softened and bubbly. </span><br />
<br />
<span style="font-size: small;">3. If the granola starts to get too brown, cover the baking dish with foil for all but the last few minutes of baking time. But, be sure to remove the foil again in the last couple minutes to help the granola stay crispy. Cool to room temperature and then refrigerate. Smitten Kitchen recommended eating with yogurt - definitely a worth while suggestion. Yum. </span><br />
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</div><br />
<span style="font-size: small;">One of the reasons my life has been so crazy is that I recently made a weekend trip up to Indiana. It turns out that Indiana is really beautiful, and that I've got some cool family history stuff goin' on there. But if you're anything like me, being on a plane means being hungry and grumpy with the gross food they try to serve you. I decided that in order to endure several hours on the plane I would need a really delicious snack - it was really good foresight. The plane food was in fact gross, I was hungry, and I was really glad I had made Madelines! I used Emril Legassi's <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-orange-madelines-recipe/index.html">Madeline</a> recipe, and I have to say, they're pretty darn good. </span><br />
<span style="font-size: small;"><br />
</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Zesty Orange Madelines</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">Ingredients:</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">4 large eggs</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">3/4 cup sugar</span><br />
<span style="font-size: small;">1/4 teaspoon pure vanilla extract</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">1/4 pound (1 stick) unsalted butter, melted and slightly cooled + extra non-melted butter for the pan</span><br />
<span style="font-size: small;">1 cup bleached all-purpose flour + extra for the pan</span><br />
<span style="font-size: small;">1 teaspoon baking powder</span><br />
</div><div style="font-family: inherit;"><span style="font-size: small;">1 tablespoon orange zest, finely minced</span><br />
<span style="font-size: small;">1/4 pound semi-sweet chocolate, melted</span><br />
</div><br />
Instructions:<br />
<span style="font-size: small;">1. Preheat the oven to 350 degrees F and Grease and flour 24 madeline molds (or 12 in my case, then wash and reuse) </span><br />
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</div><br />
<span style="font-size: small;">2. In a large mixing bowl, combine the eggs, sugar and vanilla. With an electric mixer set on high speed, cream the mixture until pale and fluffy, about 10 minutes. </span><br />
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</div><br />
<span style="font-size: small;"> 3. In a small mixing bowl, combine the flour and baking powder. Add the zest and half of the flour mixture and beat on medium speed until incorporated. Add the remaining flour mixture and beat again until incorporated. Add the butter in a steady stream and continue beating until well blended. Let stand for 10 minutes. </span><br />
<br />
<span style="font-size: small;">4. Spoon the batter into the molds so that they are two thirds full. Bake until lightly golden, 18 to 20 minutes. Remove from the oven and using a thin knife, pop them out of the pans onto a wire rack. The cookies can be served either warm or cooled and dipped in the chocolate. </span><br />
<br />
<span style="font-size: small;">5. To dip in the chocolate, dip half of each cookie in the chocolate, letting the excess drip and place on parchment lined baking sheet. Allow the cookies sit until the chocolate sets. </span><br />
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</div><br />
<br />
<span style="font-size: small;">For the record, I LOVED the cookies dipped in chocolate. I really like the citrus and chocolate flavors together. However, quite a few people who had these said they would've preferred the cookies without the chocolate - it's up to you. </span>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-66816876339574700872009-11-25T18:34:00.000-06:002009-11-25T18:34:38.748-06:00Skillet CornbreadIt's Thanksgiving tomorrow, and so far I've spent my day cleaning, baking, and cleaning some more. I actually braved the grocery store yesterday, but I came back four pears short, so unfortunately I'm going to be headed back that way again today. Wish me luck. Yesterday I got stuck behind an incredibly confused young lady who spent at least 15 minutes staring at the spices in the baking isle, which was already so packed that there was no way around her. I wanted to offer help, but she looked so annoyed that I was too chicken to say anything. Anyway, most of the things I'm making for Thanksgiving unfortunately won't be posted till after Thanksgiving, however, this is one staple that EVERY good southern family needs during this holiday weekend. Skillet Cornbread. <i>mmmmm</i>, the crispy crusty outside, the sweet honey-crumbly goodness, the beautiful rich yellow color... I could go on forever. <br />
<br />
This corn bread is one my grandmother used to make, my mom has made my entire childhood, and I started making the day I got my cast iron skillet. It's a trusty, good ol' <a href="http://www.amazon.com/Betty-Crocker-Cookbook-Everything-Today/dp/0764583743/ref=sr_1_1?ie=UTF8&s=books&qid=1259173118&sr=8-1">Betty Crocker</a> recipe.<br />
<br />
Skillet Cornbread:<br />
<br />
1 1/2 cups yellow, white, or blue cornmeal (i use yellow)<br />
1/2 cup all-purpose flour<br />
1 1/2 cups buttermilk*<br />
1/4 cup shortening + extra for greasing skillet<br />
2 teaspoons baking powder<br />
1 teaspoon sugar<br />
1 teaspoon salt<br />
1/2 taspoon baking soda<br />
2 large eggs<br />
honey for drizzling<br />
<br />
*if you don't have any buttermilk make your own using 1 1/2 cups milk + 4 tablespoons vinegar. <br />
<br />
Start by heating the oven to 450. Use shortening to grease the bottom and sides of a 10-inch round cast iron skillet, then put in oven to heat.<br />
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Meanwhile, in a large bowl stir all ingredients until well mixed. Beat vigorously for 30 seconds, then pour into hot skillet.<br />
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Bake in skillet for about 20 minutes, or until golden brown and toothpick inserted into center comes out clean. Serve warm with butter and honey.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPuT2gO17RlrYIG9TlWkqs7_1j5ZseIr8P6DWkUNZI2WU15ZeZMmrKguZAgcKEJurTM_u6e5ePTkX0KOCtQVy4zwklvkqYN0wQdBGai7JlPjjkvP3p5nQPVRQ96rTQgnbDqb_g73Cb9eg/s1600/DSCN5570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUPuT2gO17RlrYIG9TlWkqs7_1j5ZseIr8P6DWkUNZI2WU15ZeZMmrKguZAgcKEJurTM_u6e5ePTkX0KOCtQVy4zwklvkqYN0wQdBGai7JlPjjkvP3p5nQPVRQ96rTQgnbDqb_g73Cb9eg/s320/DSCN5570.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMQakoDTyLrQU6Xx9DSy3dhIjmpy3WnOCSq-AGWrA_dIieSIowwL2oAEjVExdtTyySo4-uUXyPbh2695u3LaAeTWbH8dtzmyMH_lQCX94PKcnv2b1oTCwxdccP5rEdGr-Ccx1C1AJFk0E/s1600/DSCN5571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMQakoDTyLrQU6Xx9DSy3dhIjmpy3WnOCSq-AGWrA_dIieSIowwL2oAEjVExdtTyySo4-uUXyPbh2695u3LaAeTWbH8dtzmyMH_lQCX94PKcnv2b1oTCwxdccP5rEdGr-Ccx1C1AJFk0E/s320/DSCN5571.JPG" /></a><br />
</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com1tag:blogger.com,1999:blog-1918794099771231157.post-80681315569746919732009-11-17T19:38:00.001-06:002009-11-25T13:16:28.814-06:00Gingerbread Men<span style="font-family: inherit; font-size: small;">It's just that time of year - time for apple cider, gingerbread, planning for thanksgiving, and wearing thick sweaters. Okay, I know I live in Texas so the thick sweaters aren't happening so much, but at all the rest is true. And, in the spirit of fall and cool crisp weather, I decided it was time for gingerbread! This recipe comes from <a href="http://www.joyofbaking.com/GingerbreadMen.html">The Joy of Baking</a>, and I was very happy with it. </span><br />
<span style="font-family: inherit; font-size: small;"><br />
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</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Gingerbread Men: <br />
</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">3 cups (420 grams) all purpose flour<a href="http://www.joyofbaking.com/flour.html"></a></span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/4 teaspoons salt</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">3/4 teaspoon baking soda<a href="http://www.joyofbaking.com/bakingsoda.html"></a></span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">2 teaspoons ground ginger</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1 teaspoon ground cinnamon</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/4 teaspoon ground nutmeg</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/4 teaspoon ground cloves<a class="kLink" href="http://www.joyofbaking.com/GingerbreadMen.html#" id="KonaLink7" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: Arial; font-weight: 400; position: static;"><span style="color: blue; font-weight: 400; position: static;"></span></span></a></span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/2 cup (113 grams) unsalted butter, room temperature</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/2 cup (100 grams) granulated white sugar<a href="http://www.joyofbaking.com/sugar.html"></a></span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1 large egg<a href="http://www.joyofbaking.com/eggs.html"></a></span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">2/3 cup (160 ml) unsulphured molasses</span><br />
</div><div align="left" style="font-family: inherit;"><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Confectioner's Sugar: </span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">2 cups powdered sugar, sifted</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1/2 cup unsalted butter, room temperature </span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1 teaspoon pure vanilla extract </span> <br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">1 1/2 tablespoons milk or light cream</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Assorted food colors - if you want your gingerbread men to be colorful. <br />
</span><br />
</div><div align="left" style="font-family: inherit;"><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">For the Ginger Bread:<br />
</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Start by mixing together flour, salt, baking soda, ginger, cinnamon, nutmeg, and cloves, then set aside. </span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;"> <br />
</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Next, cream the butter and sugar until light and fluffy. Add the egg and molasses and beat until incorporated. Divide the dough in half, and wrap each half in plastic wrap and refrigerate for at least two hours or overnight. Preheat the oven 350 with rack in the middle of the oven - Line two baking sheets with parchment paper (or use a nonstick cookie sheet) </span><br />
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</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula lift the cut out cookies onto the baking sheet, placing the cookies about 1 inch apart. </span><br />
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</span><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Bake for about 8 - 12 minutes depending on the size of the cookies. Small ones will take about 8 minutes, larger cookies will take about 12 minutes. And if you make really tiny ones like I did, then they take 4 to 5 minutes depending on how soft you like your cookies. They are done when they are firm and the edges are just beginning to brown. </span><br />
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</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Remove the cookies from the oven and cool on the baking sheet for about 1 minute. When they are firm enough to move, transfer to a wire rack to cool completely.</span><br />
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</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">Confectioners Frosting: </span><br />
</div><div align="left" style="font-family: inherit;"><br />
</div><div align="left" style="font-family: inherit;"><span style="font-size: small;">In an electric mixer (or with a hand mixer), cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar<a class="kLink" href="http://www.joyofbaking.com/GingerbreadMen.html#" id="KonaLink5" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: Arial; font-weight: 400; position: static;"><span style="color: blue; font-weight: 400; position: static;"></span></span></a>. <a href="http://www.joyofbaking.com/other/glossaryQ-Z.html#scrape%20down"></a>Scrape down the sides of the bowl and beater. Add the milk <a class="kLink" href="http://www.joyofbaking.com/GingerbreadMen.html#" id="KonaLink8" style="position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: Arial; font-weight: 400; position: static;"><span style="color: blue; font-weight: 400; position: static;"></span></span></a>and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk if too dry. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired, or just spread the icing on with a tiny spatula.</span><br />
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</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-81852735941206125642009-11-16T20:24:00.001-06:002009-11-25T13:17:30.055-06:00Spice Cake with Caramelized Pears and Maple Buttercream IcingI'm not sure how many of you heard, but sadly, Gourmet Magazine has published its last issue. This recipe is one i found in the last ever issue, and it is amazing. Gourmet Magazine, you will be missed.<br />
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So as I've mentioned before we're a little broke right now, therefore, instead of giving friends crappy $10 gifts they'll throw away after the obligatory month of display, I'm baking them birthday cakes and they get to take the left-overs. So far - no complaints. My friend Kristy had a birthday last week and managed to get in to Austin and I offered her a cake of her choice. She asked me "umm... is there anything with cinnamon in it?" and I immediately went to my issue of Gourmet Magazine and pulled out this Spice cake. It is, without a doubt, the most complicated recipe I've ever posted. But believe me, it's worth the trouble. <br />
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A few notes on the maple buttercream icing: Buttercream icing is actually one of the hardest things I think I've ever made. It's very finicky and you have to be very careful to follow these instructions perfectly, or i <i>promise</i> you will end up with buttercream soup. Also, real buttercream icing has uncooked eggs in it (the eggs do get heated, but not thoroughly enough to kill all possible bacteria), if you are anywhere close to as paranoid as I am then I highly suggest using pasteurized eggs. Also, if you make your buttercream icing the day before you can refrigerate it, however, it will need to be revivied. Buttercream icing can actually be refrigerated up to 1 week in advance. The trick to reviving it is to bring it all the way to room temperature (you can put it over a warm water bath) then to whip the hell out of it. Seriously, on super high speed, for at least 2 or 3 minutes, possibly longer.<br />
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For Spice Cake:<br />
2 2/3 cups all purpose flour<br />
2 1/2 tsp baking powder<br />
1/2 tsp salt<br />
2 tsp cinnamon<br />
1 tsp ground ginger<br />
1/2 tsp grated nutmeg<br />
1/4 tsp ground cloves<br />
1 cup whole milk<br />
1 tsp pure vanilla extract<br />
2 sticks unsalted butter, softened<br />
2/3 cup granulated sugar<br />
2/3 cup packed dark brown sugar<br />
5 large eggs<br />
<br />
For Caramelized Pears<br />
2 1/4 lb Bartlett or Bosc pears (about 5)<br />
1/2 stick unsalted butter<br />
1 tbsp granulated sugar<br />
1 tbsp fresh lemon juice<br />
2 tbsp brandy<br />
<br />
For Maple Buttercream<br />
4 large egg whites at room temp for about 30 minutes<br />
1/2 tsp cream of tartar<br />
1/4 tsp salt<br />
1/4 cup maple sugar (this can be found at Whole Foods, although it's a little expensive, you can also make this, ask me if you're curious)<br />
1 1/3 cups pure maple syrup<br />
4 sticks unslated butter, cut into tablespoons and softened.<br />
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The Gourmet Magazine suggests using 3 (8-inch) round cake pans, but I didn't have any, so I used 2 9-inch round cake pans and adjusted the cooking time slightly.<br />
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Spice Cake:<br />
Preheat the oven to 350 with rack in the middle and butter and flour your cake pans. (Cake can be made 1 day ahead and wrapped in plastic wrap, at room temp).<br />
Whisk together flour, baking powder, salt, and spices in a large bowl. In a separate small bowl stir together milk and vanilla.<br />
Beat butter and sugars with an electric or stand mixerat medium-high speed until pale and fluffy, about 3 to 5 minutes. Then add eggs 1 at a time, beating well after each addition. At low speed mix in flour mixture in 3 batches, alternating with milk/vanilla mixture (beginning and ending with the flour mixture) and mixing until just combined.<br />
Divide batter among pans, smoothing tops, then rap the pans on the counter to eliminate any air bubbles (or you can have fun and make a lot of noise like me by dropping them on the counter from several inches up). Bake until pale golden and a wooden pick inserted into center of cakes comes out clean, 25 to 30 minutes for the 3 8-inch pans, or about 20 minutes for the 2 9-inch pans. Cool cakes in pans on racks for about 10 minutes then run a knife around the edge of pans and invert cakes onto racks. Turn right-side-up and cool completely.<br />
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Caramelized Pears:<br />
Peel and core pears, then coarsely chop (or make your husband/boyfriend/significant other do this). <br />
Heat butter in a 12-inch heavy skillet over medium-high heat until foam subsides*, then saute pears, stirring occasionally, until just beginning to brown, 2 to 3 minutes.Stir in the sugar, lemon juice, and brandy - cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 to 8 minutes. <br />
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*really that means until the butter has just completely melted, otherwise you'll burn it and have to toss out the first try like I did. <br />
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Maple Buttercream:<br />
(just a reminder, please, please, make sure your butter is completely at room temp)<br />
Beat egg whites with cream of tartar and salt using cleaned beaters at medium speed until they just hold soft peaks. Add maple sugar a little at a time, beating, then continue to beat until whites just hold stiff peaks.<br />
Boil maple syrup in a small heavy saucepan over medium heat, undisturbed, until it reaches "soft-ball stage" (That's around 238 to 242 on a candy thermometer) - about 3 to 7 minutes.<br />
With mixer at a low speed immediately pour hot syrup in a very slow stream down side of bowl in to egg whites, then beat at high speed scraping down side of bowl occasionally with a rubber spatula, until meringue is cool to the touch, about 6 minutes. It's really important that the meringue is cool, if you need to, put the bottom of the bowl over an ice bath for just a minute or two.<br />
At medium speed add butter 1 tbsp at a time, beating well after each addition (if the buttercream is still soupy after about half the butter is added, then it's time for the ice bath). Continue beating until buttercream is smooth - it's okay if the mixture looks a little curdled before all the butter is added, but it should come together before the beating is finished.<br />
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To assemble the cake:<br />
Put 1st layer on serving plate (can use pieces of aluminum foil to prevent getting icing on the plate) then spread with buttercream and top with pear filling (half or all depending on how many cakes you made). Top with second cake layer and either frost cake with remaining butter cream, or repeat with another layer. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKkIIP0gkHN-DanmBiGr4foG5nXuo3S1vGUoypFS_StO0u-Ihz_fboC1_khxp8UQrKNNXj1IssEr3xTQaYnXTilc2KyCbMgWHXKqQ8Jneutc4uts5IRttLgnLhzXvWw0LAIkVxLWYooeR/s1600/DSCN5387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAKkIIP0gkHN-DanmBiGr4foG5nXuo3S1vGUoypFS_StO0u-Ihz_fboC1_khxp8UQrKNNXj1IssEr3xTQaYnXTilc2KyCbMgWHXKqQ8Jneutc4uts5IRttLgnLhzXvWw0LAIkVxLWYooeR/s320/DSCN5387.JPG" /></a><br />
</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-733467320775209212009-11-10T21:32:00.004-06:002009-11-25T13:17:44.465-06:00Nigella Lawson's Doughnut French ToastIf there is one thing that I really love, it's NPR. I know it's really dorky, you don't have to tell me. But the other day I stumbled across an NPR interview with Nigella Lawson on eating well. This does not necessarily mean eating healthily. This is not to say that the two cannot or do not overlap. However, it is absolutely a wonderful feeling to sit down with a plate of something utterly delicious in front of you and not wonder "how many calories are in this?" Eating well is about <i>enjoying</i> your food.<br />
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So anyway, in this radio interview, Nigella has brought some of her food for the host to try, and he's eating while he's talking to her. Just listening to him eat this french toast I was absolutely famished, he couldn't even finish a sentence, he kept making yummy noises and getting caught with his mouth full. Naturally, I had to have this french toast that was so delicious it prevented the NPR radio host from having coherent conversation. When my friend Jess came to stay with me this weekend I decided it was the perfect opportunity. It was rich, eggy, and sugar crusted. In short, all that I could have asked from a recipe entitled 'doughnut french toast.'<br />
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Doughnut French Toast:<br />
<br />
2 eggs<br />
1/2 cup full fat milk<br />
4 teaspoons vanilla extract<br />
A couple of slices of bread <br />
1-ounce butter (for frying)<br />
1/4 cup sugar<br />
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<div class="instructions">Beat the eggs with the milk and vanilla in a wide shallow bowl.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYBtmNLAJKEmzQxgd5hdSDJ4bvOhuyOZRVtPXoZloQydYlHp0PYCZ-kyrbC5rqblGf3QJt41OCsHXD95Svwqf45_-_XbWD36aQ7T-pUk8B6hEQS6xZQw-_8r7TOtzD7tlK_Y_4jSO27l3/s1600-h/DSCN5286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcYBtmNLAJKEmzQxgd5hdSDJ4bvOhuyOZRVtPXoZloQydYlHp0PYCZ-kyrbC5rqblGf3QJt41OCsHXD95Svwqf45_-_XbWD36aQ7T-pUk8B6hEQS6xZQw-_8r7TOtzD7tlK_Y_4jSO27l3/s400/DSCN5286.JPG" /></a><br />
</div><div class="instructions"><br />
</div><div class="instructions">Soak the bread halves in the eggy mixture for a couple of minutes on each side.<br />
</div><div class="instructions">Heat the butter in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.<br />
</div><div class="instructions"><br />
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<div class="instructions">Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.<br />
</div><div class="instructions"><br />
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</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com2tag:blogger.com,1999:blog-1918794099771231157.post-16977284458149585112009-11-03T17:08:00.001-06:002009-11-03T17:10:10.201-06:00Chocolate Chip Zucchini BreadSo the other day we made these awesome beer batter onion rings, and they were really good. But, apparently an entire dutch oven full of oil makes your apartment smell like a fast food joint. And, it doesn't matter how much air freshener you spray, or how many candles you light, or how long you leave the sliding glass door open, the smell is incredibly persistent. So i figured that the best thing to do would be to bake something else that actually smells good. This is a pretty awesome recipe from Paula Dean, and I think I've finally abolished the fast-food smell from my pad.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLy4aV4EPYEeRylpE72GtyBywQrtzdDLbp_YYTyWDdUzvrQVED1unBvfNzkq7KPuwPEZpNx1dPMq6YrYfkYjmgKXaDiWHULOctaghpJPFPCaczcS-47bc52eYbTtPvPYleyFC7CgMt5GG/s1600-h/DSCN5265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVLy4aV4EPYEeRylpE72GtyBywQrtzdDLbp_YYTyWDdUzvrQVED1unBvfNzkq7KPuwPEZpNx1dPMq6YrYfkYjmgKXaDiWHULOctaghpJPFPCaczcS-47bc52eYbTtPvPYleyFC7CgMt5GG/s400/DSCN5265.JPG" /></a><br />
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<br />
Chocolate Chip Zucchini Bread: <br />
3 cups all-purpose flour<br />
1/2 teaspoon baking powder<br />
1 teaspoon salt<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1 teaspoon baking soda<br />
3 eggs<br />
2 cups white sugar<br />
1 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
2 cups grated zucchini<br />
1 cup chopped pecans<br />
1 cup semisweet chocolate chips<br />
1 tablespoon orange zest (I used lemon zest)<br />
<br />
Optional:<br />
Whipped cream and Zucchini ribbons for serving (I left these off to be healthier)<br />
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<div class="instructions">Start by preheating oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.<br />
</div><div class="instructions"><br />
</div><div class="instructions">Sift together flour, baking powder, salt, spices and baking soda.<br />
</div><div class="instructions"><br />
</div><div class="instructions">In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, pecans, chocolate chips, and orange zest (I didn't have any oranges, so I used lemon zest). Stir in sifted ingredients. Pour into prepared loaf pans.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv2leeL41_hHshqWTi4zGVHcVO_DjAf8AdWtGVmSt16XAzpqwLHqBMjm5V9epiesk9Wv9Wd82EoEdryIt8ilEYOGMH2nV8jq7Xndzs0hFMV3vmseEH8O9PchzpsZqvwnEGVLFQTspYPYe/s1600-h/zucchini+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQv2leeL41_hHshqWTi4zGVHcVO_DjAf8AdWtGVmSt16XAzpqwLHqBMjm5V9epiesk9Wv9Wd82EoEdryIt8ilEYOGMH2nV8jq7Xndzs0hFMV3vmseEH8O9PchzpsZqvwnEGVLFQTspYPYe/s400/zucchini+bread.jpg" /></a><br />
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</div><div class="instructions">Bake for 50 minutes, or until a wooden pick inserted in the middle comes out clean. Remove loaves from pans and cool. Chill before slicing. Serve with whipped cream and ribbons of zucchini.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ay8_grej_nYjxuQRDISMFFBx1r2f3-ITj6BmU6_IX-cYsrWRilfNS5iUQkCdxTVhPfXbXSwwA6JswNPKwPD6Mn_ABciB5Mp8Y9WmsNlYnQeXwzTWRd4IMVqVJvMJ5OtkAZahh46A0Dqx/s1600-h/DSCN5253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5ay8_grej_nYjxuQRDISMFFBx1r2f3-ITj6BmU6_IX-cYsrWRilfNS5iUQkCdxTVhPfXbXSwwA6JswNPKwPD6Mn_ABciB5Mp8Y9WmsNlYnQeXwzTWRd4IMVqVJvMJ5OtkAZahh46A0Dqx/s320/DSCN5253.JPG" /></a><br />
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</div>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-20640400474372630922009-11-01T15:39:00.006-06:002009-11-01T16:04:06.004-06:00Angel Food CakeFriday the 30th of October was my little sister's 19th birthday, and being a little broke Justin and I couldn't afford to get her the absolutely amazing gift she deserves, so I offered to make her a cake, any cake. Her choice was Angel Food, which I had never tried before. I actually really didn't know anything about angel food cakes other than that they had a lot of egg whites. Turns out "a lot" means 12 egg whites. And, I thought that I had lots of eggs (we had an 18 carton), unfortunately 9 of the 18 eggs were broken. So, half way through the cake when I started discovering that I didn't have 12 eggs, Justin had to run to the store for me.<br />
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The cake actually turned out fabulous, and we chose to do 'buffet' style toppings (everyone ended up using all 3 toppings anyway). I made fresh whipped cream, sliced up a carton of strawberries, and because blackberries were on sale for .69 cents a half-pint, blackberry coulis. YUM.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfjArDR3XgLHjV99uPllZaB7_weC7iFkdj5oAKVPgXFldMJO3qPbAQUQia33hxV2MKonMiAGrep2LknP9LAaueMO5bHoEBLEuDuKwZspjffriHlhb66L-SLm1m1Fds_HYN-C1uQ3192Bi/s1600-h/DSCN5225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfjArDR3XgLHjV99uPllZaB7_weC7iFkdj5oAKVPgXFldMJO3qPbAQUQia33hxV2MKonMiAGrep2LknP9LAaueMO5bHoEBLEuDuKwZspjffriHlhb66L-SLm1m1Fds_HYN-C1uQ3192Bi/s320/DSCN5225.JPG" /></a><br />
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Angel Food Cake<br />
<br />
1 cup cake flour<br />
1 1/2 cups granulated sugar, divided<br />
12 egg whites, very cold<br />
1 1/2 tsp cream of tartar<br />
1 1/2 tsp vanilla extract<br />
1 tsp almond extract<br />
1/2 tsp salt<br />
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*Make sure all of your tools, including your pan, mixer, etc, are clean and completely free of any oil. Even a trace of oil will ruin your cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj_hM5gAfIakUDyAKSghjSmKbEE_AAL24tfWHIamus8TQOaSNsZ6keRnvx_ofx9WM9KteScrOP1KkG33Jd2hra-DUfuZMPRsyXbGvgtmJXrXM86C4hBrkHJybgO9yi4N6EaDzHispI5j6/s1600-h/DSCN5075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzj_hM5gAfIakUDyAKSghjSmKbEE_AAL24tfWHIamus8TQOaSNsZ6keRnvx_ofx9WM9KteScrOP1KkG33Jd2hra-DUfuZMPRsyXbGvgtmJXrXM86C4hBrkHJybgO9yi4N6EaDzHispI5j6/s200/DSCN5075.JPG" /></a>1. Sift together cake flour with 3/4 cup of the granulated sugar<br />
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2. In a mixer fitted with a whip attachment, whip the egg whites, cream of tartar, vanilla and almond extracts and salt on high speed until soft peaks form. It will take around 4 minutes. With the mixer still running slowly add in remaining 3/4 cup sugar, beating until stiff, glossy peaks form. Using your trusty rubber spatula gradually fold in flour mixture until just incorporated.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeL7BvYM1J1rzpvlBhU_vlezq6LCMu9950ADXVkQyNkEe8efAyC29Fq30XwRGNnE-LwpgRAqKnj3FqNLcgBE3VHZm99-C1Pnw_E_EJmBzkd1cr3pj3tmUm133VYxa0RodrlM21NsHiFZM/s1600-h/DSCN5080.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpeL7BvYM1J1rzpvlBhU_vlezq6LCMu9950ADXVkQyNkEe8efAyC29Fq30XwRGNnE-LwpgRAqKnj3FqNLcgBE3VHZm99-C1Pnw_E_EJmBzkd1cr3pj3tmUm133VYxa0RodrlM21NsHiFZM/s200/DSCN5080.JPG" /></a>3. Pour the batter into a angel food cake pan/ tube pan (no oil or grease!) and smooth the top, carefully smoothing out any bubbles. Bake in a preheated oven until golden brown and top springs back when lightly touched. It should take about 40 to 45 minutes. Invert your pan and let the cake cool completely upside-down. It will probably just sort of fall off the tube pan when cool, but if it doesn't, use a rubber spatula to separate it from the pan. I had no trouble with the sides sticking, but I did need to run a spatula under the bottom of the cake.<br />
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As far as toppings for the angel food cake, I made a few choices and served them as sort of a buffet. I made blackberry coulis and whipped cream with strawberries.<br />
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Whip cream is easy enough - heavy whipping cream in your mixer, whip until peaks start to form and slowly add powdered sugar to taste.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWuNjFw5JgymWrIn8fGfxGa_TLhAg_v_t6pQKVtfNmAP1PeiZk43GZhAGg3OIMliHjCLGwkqpREXZ99YI-txOJpINjH2BnDhjmObtoMZnURMgoVQV9U5ZU76E3DHGpQ40xIDPGERbDFwp/s1600-h/DSCN5097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWuNjFw5JgymWrIn8fGfxGa_TLhAg_v_t6pQKVtfNmAP1PeiZk43GZhAGg3OIMliHjCLGwkqpREXZ99YI-txOJpINjH2BnDhjmObtoMZnURMgoVQV9U5ZU76E3DHGpQ40xIDPGERbDFwp/s320/DSCN5097.JPG" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuU7bYapaexUYTA2Bfdrc2g51wzfNPoYvPhMzcX661g4ifPxLULH5yh4GQMRiu9OFDZMxQ4RnQuZ_XDeVxtXA_beahrJVq85mvIv0ubxc0yz2uDofJiyAo3Nh4VterTvrkdVsaG6Oj-wQ/s1600-h/DSCN5089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuU7bYapaexUYTA2Bfdrc2g51wzfNPoYvPhMzcX661g4ifPxLULH5yh4GQMRiu9OFDZMxQ4RnQuZ_XDeVxtXA_beahrJVq85mvIv0ubxc0yz2uDofJiyAo3Nh4VterTvrkdVsaG6Oj-wQ/s320/DSCN5089.JPG" /></a><br />
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Blackberry coulis - in a food processor puree a pint of blackberries with 3 to 4 tablespoons of granulated sugar (again, to taste), then strain to remove any chunks or seeds. This can be done with just about any berry.Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-88668191692539942112009-10-28T22:10:00.000-05:002009-11-01T17:43:24.956-06:00Chocolate Chip CookiesI know everyone has had one of those really rough, awful, no good, exhausting, all around bad days. Today was one of those for me - I won't whine about it here though. But after a day like that, there is only one thing that can make me feel better: gooey, warm, delicious Chocolate Chip Cookies, hot out of the oven. So today when I got home feeling utterly dejected and defeated I put on my apron and started eating the second the cookies came off the cookie sheet. <br />
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Now, I promise that this won't be the only chocolate chip cookie recipe you see on this website (as a matter of fact, there is already a chocolate chip oatmeal cookie recipe a few posts back). I love chocolate chip cookies, and I have at least a dozen more recipes that look promising. But here is a good one to start with (from SmittenKitchen no less). I don't have many photos of this because my camera battery went dead, but that doesn't lessen the deliciousness of the cookies.<br />
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Gooey Chocolate Chip Cookies:<br />
<br />
2 cups all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
3/4 cup unsalted butter, melted<br />
1 cup packed brown sugar<br />
1/2 cup white sugar<br />
1 tablespoon vanilla extract<br />
1 egg<br />
1 egg yolk<br />
2 cups semisweet chocolate chips<br />
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1. Preheat the oven to 325°F (165°C). Grease cookie sheets or line with parchment paper. (I have a seriously amazing pan that is completely nonstick so i didn't bother with the parchment, but if you don't have an awesome pan like me, you might want to go ahead)<br />
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2. Whisk together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.<br />
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3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih54cVBIpmR28YLZmzyCIpxdjYhqZlAdM6bGiM-aq9ZC3tmAXiGoDJyOvsgi2Ayfrrhs4k7NE-Ha5rLmXRmKN7ZJtWqBcl7blM0KZTxVUpBsKlBMeBqOHTgL9ak8h6rN336oX4oMbNdzqo/s1600-h/DSCN5058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih54cVBIpmR28YLZmzyCIpxdjYhqZlAdM6bGiM-aq9ZC3tmAXiGoDJyOvsgi2Ayfrrhs4k7NE-Ha5rLmXRmKN7ZJtWqBcl7blM0KZTxVUpBsKlBMeBqOHTgL9ak8h6rN336oX4oMbNdzqo/s320/DSCN5058.JPG" /></a><br />
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4. Stir in the chocolate chips by hand (i used my trusty rubber spatula). Drop cookie dough 1/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cookies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfpOnIYbb3RcqEaDn3vbG9N-H828x9nGi_SAAgeZq8lhf8VJUkyfoZVDWcpBKy3b3fPPPoyxaOFMUplFkM038kGW45M83fDalb_LpOWzl-JgaKx_JCtUYpi6rXJ2bx5V9YB2VuYvCdDUB/s1600-h/DSCN5062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdfpOnIYbb3RcqEaDn3vbG9N-H828x9nGi_SAAgeZq8lhf8VJUkyfoZVDWcpBKy3b3fPPPoyxaOFMUplFkM038kGW45M83fDalb_LpOWzl-JgaKx_JCtUYpi6rXJ2bx5V9YB2VuYvCdDUB/s320/DSCN5062.JPG" /></a><br />
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5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller ones (check your cookies before they’re done; depending on your scoop size, your baking time will vary) in the preheated oven, or until the edges are just brown. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho24niz0WmU59OB1MyCuRETYWZRAGgcrDCTZviUai3O2CN254l5-u1VHcNxR1y0kMefuvQo-m1SmJ0-9Wlbh20uc-u9B4XCASCryqnNjjNlB9G7LWEyFzEnbbhDJVHNmQxZIURyvnD4do2/s1600-h/DSCN5071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho24niz0WmU59OB1MyCuRETYWZRAGgcrDCTZviUai3O2CN254l5-u1VHcNxR1y0kMefuvQo-m1SmJ0-9Wlbh20uc-u9B4XCASCryqnNjjNlB9G7LWEyFzEnbbhDJVHNmQxZIURyvnD4do2/s320/DSCN5071.JPG" /></a><br />
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And like magic, a bad day seems just a little bit better.Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-61472112888816356852009-10-09T21:58:00.022-05:002009-10-25T19:30:39.494-05:00Fall Foods<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zzIEC0ZWFx18ROPIib5C8UN7rJTds38nbc-u19bOBaHNsAgFyuJxy2qP7KnYTZbd5x2iwEj0jnaQOedd2kry_09VFmoiOTqA5mD827fpepptM9TSyKLT7fJ92yroTmGU8ViD6HE6Kv4k/s1600-h/DSCN4985-pola01.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 263px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4zzIEC0ZWFx18ROPIib5C8UN7rJTds38nbc-u19bOBaHNsAgFyuJxy2qP7KnYTZbd5x2iwEj0jnaQOedd2kry_09VFmoiOTqA5mD827fpepptM9TSyKLT7fJ92yroTmGU8ViD6HE6Kv4k/s320/DSCN4985-pola01.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5396691325669356162" /></a><br /><br />I have to apologize for my lack of posts in the last couple weeks. We finally moved out of our 404 sq foot studio apartment into a place with doors and a real bedroom and everything! It is just about the most amazing thing ever. And, our kitchen is incredible - granite counter tops and a gas stove! But back to what I was saying, to make up for my lack of recent posts, I'll try to post quite a bit over the next few weeks. Thankfully, it's getting cool outside and it's time to start making my absolute favorite fall foods, and even better, doing fall kinds of activities! Today we picked out and carved a pumpkin. Elvis (our dog) tried to help with the carving and found out that he doesn't really like eating chunks of pumpkin. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaD073CQDFtDuJmD7zvtKqpNEBNhEbBhFQpboyUiHFZE0bZOdicGKGzksW5053t_qMW970UCJFXNIA-wa1vdaXrNs4mHDykf-g82BGcLNKSTWTrhxjDr5TzbwG1rxYUUGmtat_Vy4QuNP/s1600-h/Pumpkins.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUaD073CQDFtDuJmD7zvtKqpNEBNhEbBhFQpboyUiHFZE0bZOdicGKGzksW5053t_qMW970UCJFXNIA-wa1vdaXrNs4mHDykf-g82BGcLNKSTWTrhxjDr5TzbwG1rxYUUGmtat_Vy4QuNP/s400/Pumpkins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5396695216994072050" /></a><br />We loved that our pumpkin has warts! <br /><br />I've got two recipes here for you, both from SmittenKitchen. Firstly, you should know that pumpkin flavored baked goods are pretty much my favorite things ever... expect a lot of pumpkin-related posts in the coming months. And the second thing you should know about me is that i LOVE baking bread. I'm not an expert at it, by any means, but it is just so good when it turns out right. So, here's what I got:<br /><br />Pumpkin Muffins:<br /><br />1 1/2 cups all-purpose flour<br />1 teaspoon baking powder<br />1 cup canned solid-pack pumpkin (from a 15 ounce can)<br />1/3 cup vegetable oil<br />2 large eggs<br />1 teaspoon pumpkin-pie spice*<br />1 1/4 cups plus 1 tablespoon sugar<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 teaspoon cinnamon<br /><br />*I didn't have pumpkin pie spice so i just put in a little bit of cinnamon, nutmeg, and ground cloves. <br /><br />Preheat the oven to 350 and line muffin cups. <br /><br />Whisk together the flour and baking powder. In a second larger bowl stir together pumpkin, oil, eggs, pumpkin pie spice, 1 1/4 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuppJYhP7O37BxZwJpyWy2dUUInJhUKqWlN8uBRORYo0GcKK70jfcspal9bLH4FzX8O6FcItjfzqBav8ZGDVwOreo_OWnwTTYRVXw-GVhLmVaUZ-6UWhOaR9DnRWsc8_nkxOrJa4mbURm/s1600-h/DSCN4855.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQuppJYhP7O37BxZwJpyWy2dUUInJhUKqWlN8uBRORYo0GcKK70jfcspal9bLH4FzX8O6FcItjfzqBav8ZGDVwOreo_OWnwTTYRVXw-GVhLmVaUZ-6UWhOaR9DnRWsc8_nkxOrJa4mbURm/s320/DSCN4855.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396675616612141970" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7H66Mgskn4GiW9ZFRwkOgjW4Fb5xB86j0aqdDLO-D0ImG0AzVNWG0kLnY9zAXm3Xt3oAqW-DfQoPzc3KzcHY_6z09nj8t8HPsHy_Rla7xIdAs8p_mnibHu9aGlt7PveKYbEjtIuRLEl2/s1600-h/DSCN4859.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7H66Mgskn4GiW9ZFRwkOgjW4Fb5xB86j0aqdDLO-D0ImG0AzVNWG0kLnY9zAXm3Xt3oAqW-DfQoPzc3KzcHY_6z09nj8t8HPsHy_Rla7xIdAs8p_mnibHu9aGlt7PveKYbEjtIuRLEl2/s320/DSCN4859.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396676877140056914" /></a><br /><br />Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.<br /><br />Divide batter among muffin cups, then sprinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wooden pick inserted into the center of a muffin comes out clean, 25 to 30 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEJ5B1G_3XV1od0V795p4-XyOJ9Tcp7VAYwQku2t7KNRk8CYwFBROCoidqjs4SkTTW9YXZxJlpymLI83tByyZHOWAjo8LYO-wpRrC4FbeFH065YWL1EaiHiJj1xZeLrT7Bl3mGVP8hs0T/s1600-h/DSCN4868.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwEJ5B1G_3XV1od0V795p4-XyOJ9Tcp7VAYwQku2t7KNRk8CYwFBROCoidqjs4SkTTW9YXZxJlpymLI83tByyZHOWAjo8LYO-wpRrC4FbeFH065YWL1EaiHiJj1xZeLrT7Bl3mGVP8hs0T/s320/DSCN4868.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396677419884056818" /></a><br /><br />Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. Or, you could do what Justin and I did which is to eat them immediately and burn your mouth pretty badly (it was so worth it). <br /><br />I also told you I love homemade bread. It make the whole house smell good, tastes a million times better than store-bought bread, and it has to be healthier without all those preservatives. I don't often have time to make it, but every time i do get the chance I end up vowing to myself that I will find time every weekend. Unlikely. But really, it's easy, you just have to be able to spend the day at home since it takes so long. <br /><br />Light What Bread (makes one two-pound loaf)<br /><br />2 1/2 cups unbleached high-gluten or bread flour<br />1 1/2 cups whole-wheat flour<br />1 1/2 tablespoons granulated sugar or honey<br />1 1/2 teaspoons salt<br />3 tablespoons powdered milk*<br />1 1/2 teaspoon instant yeast<br />2 tablespoons shortening or unsalted butter, at room temperature<br />1 1/4 cups water, at room temperature<br /><br />1. Start by mixing together the bread flour, whole wheat flour, sugar (if using), salt, powdered milk, and yeast. Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball. My ingredients never exactly form a ball, but they do come together quite nicely. If there is leftover flour in the bowl drizzle more water in slowly (i usually have to add about 1/16th to 1/8th of a cup - really not much). The dough should feel soft and supple but not too sticky. However, it is better for the dough to be too soft than too tough. Last time my dough was too tough it never rose and I had to throw the whole thing out. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYd5NMe4P6pLf32v_DyzcU7jamuvcFZfA_QTQ_h0TryKgnmoTmahyphenhyphenSZGDPwYeMIedO9vIRtT77EezyppMBxI8YPNpjXX3d0UBV1xkDqIREyilRk9tQjkwZZzeDhHs3cQIaa2IBkwt7OYnT/s1600-h/DSCN4969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYd5NMe4P6pLf32v_DyzcU7jamuvcFZfA_QTQ_h0TryKgnmoTmahyphenhyphenSZGDPwYeMIedO9vIRtT77EezyppMBxI8YPNpjXX3d0UBV1xkDqIREyilRk9tQjkwZZzeDhHs3cQIaa2IBkwt7OYnT/s320/DSCN4969.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396681260086590722" /></a><br /><br />2. Sprinkle high-gluten or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). The dough should register at 77 to 81 degrees F. I found it helpful to kneed by hand for about one minute to form the dough into a ball, then use my bread hook for another 5 minutes. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap and set in a slightly warm area. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUmUg4JKWR0GGkIQk70yGGUXOut7B3qrdndnENzCxfyheMgAo1ZGnNErsP2K-5HglNzkaJOzm9TB-u5aLZbqgIIP7UHb7HL3xOvcqNuXf0KoFzuL7IZ_AXPs0tyPBT7a6J8__2mTzbYvU/s1600-h/DSCN4970.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcUmUg4JKWR0GGkIQk70yGGUXOut7B3qrdndnENzCxfyheMgAo1ZGnNErsP2K-5HglNzkaJOzm9TB-u5aLZbqgIIP7UHb7HL3xOvcqNuXf0KoFzuL7IZ_AXPs0tyPBT7a6J8__2mTzbYvU/s320/DSCN4970.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396682935147872402" /></a><br /><br />3. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEkMEUZG5pfjHt_LrTeudtt-9alSgZVrwQas6aqS7JTLiVz31N5ogoEVdGjj2ZDZLfkMri9nqJWTU1cRbAANp960qNuxN6PTD1bSS85Dg9bLSopRJV_E7U3S9pUY7jrcRdfh1rVS5XI9o/s1600-h/Bread+Rising.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEkMEUZG5pfjHt_LrTeudtt-9alSgZVrwQas6aqS7JTLiVz31N5ogoEVdGjj2ZDZLfkMri9nqJWTU1cRbAANp960qNuxN6PTD1bSS85Dg9bLSopRJV_E7U3S9pUY7jrcRdfh1rVS5XI9o/s320/Bread+Rising.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5396690255708630754" /></a><br /><br />4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it. Pinch the final seam closed with your thumbs. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6YTw7QqCX6IK6_0sS6Q8lvzkk2t3bVD9HkOZPaIOi8aAV0r0Fx6xCw-TAe_Pne8vhTVMNlgPBipfcW-X-Wi-lJeMfn6rSJiZobso3VGNPLSP1TxOPMpAgCDKaFhithN-bRgh93v5R0eN/s1600-h/DSCN4978.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6YTw7QqCX6IK6_0sS6Q8lvzkk2t3bVD9HkOZPaIOi8aAV0r0Fx6xCw-TAe_Pne8vhTVMNlgPBipfcW-X-Wi-lJeMfn6rSJiZobso3VGNPLSP1TxOPMpAgCDKaFhithN-bRgh93v5R0eN/s320/DSCN4978.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396696026099882898" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYz-THr4VNaG8jp4ATVQtmPNqzPchQI5SlrRLMqywJpXVRFfXrxgEGs3U65qBuh-DbR1kzGGL5wWvbHNw03AK8NMDOueYbEBB_TPKsZ_v2Dr0PwW1yjiW5f6W7ymiekxhfy2qR4Yh0oC-F/s1600-h/DSCN4981.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYz-THr4VNaG8jp4ATVQtmPNqzPchQI5SlrRLMqywJpXVRFfXrxgEGs3U65qBuh-DbR1kzGGL5wWvbHNw03AK8NMDOueYbEBB_TPKsZ_v2Dr0PwW1yjiW5f6W7ymiekxhfy2qR4Yh0oC-F/s320/DSCN4981.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396696627124813522" /></a><br /><br />5. Again, set your dough (in the bread pan) in a slightly warm area to rise for approximately 60 to 90 minutes (it generally takes me about 60 minutes), or until the dough crests above the lip of the pan.<br /><br />6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.<br /><br />7. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzAoVqTJfa_IbbrAsioQb0jxiKSbXSc8ak1oojvXJYjxldPv8n1aS_o8IbO46OOik5_b3reVuEdVn7nZrSRziJ7uI7_v5huBXQIBsqJt-UPr3IU7OJAtfOyFA2efEmv05f0ZdTNhcjFC2/s1600-h/DSCN5012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRzAoVqTJfa_IbbrAsioQb0jxiKSbXSc8ak1oojvXJYjxldPv8n1aS_o8IbO46OOik5_b3reVuEdVn7nZrSRziJ7uI7_v5huBXQIBsqJt-UPr3IU7OJAtfOyFA2efEmv05f0ZdTNhcjFC2/s320/DSCN5012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396698335123753170" /></a><br /><br />8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving. My bread obviously never makes it to two hours of cooling, we're lucky to let it sit even one hour. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4OdMp-9Cq_TPTMHMTy8P64mgo0D8z1Xe1C7KwvIged6isRZ80NzAsCfHhgEixR_Be9dAqL-mrCUxy9W4GXB_eVC9DjjHBLhM0VZfntGWDcZshlM06KGdgcBb_pvN8ZX6UhU2wRjG_weH/s1600-h/DSCN5026.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4OdMp-9Cq_TPTMHMTy8P64mgo0D8z1Xe1C7KwvIged6isRZ80NzAsCfHhgEixR_Be9dAqL-mrCUxy9W4GXB_eVC9DjjHBLhM0VZfntGWDcZshlM06KGdgcBb_pvN8ZX6UhU2wRjG_weH/s320/DSCN5026.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5396698804839951922" /></a><br /><br />You can (if you don't eat it all in one sitting) pre-slice your loaf then freeze it to preserve freshness. Then, just take out slices and toast them up when you want to eat them throughout the week.Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-84470735075158248062009-10-08T20:24:00.013-05:002009-10-08T22:41:44.671-05:00The Perfect Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOp82HsX8dQ9mRVWqD824wafbk4lBKe-Dh2Jk0nNsua2pgDs7LI_ydkY66bNZZ05bMZ6oKrSJ6E2owZSJ4lfBl7N5zxZRS7RatjKzu10C40ZjqjR87PqHH8bp2zDK87iCo1PWHDVsCducD/s1600-h/DSCN4838.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOp82HsX8dQ9mRVWqD824wafbk4lBKe-Dh2Jk0nNsua2pgDs7LI_ydkY66bNZZ05bMZ6oKrSJ6E2owZSJ4lfBl7N5zxZRS7RatjKzu10C40ZjqjR87PqHH8bp2zDK87iCo1PWHDVsCducD/s320/DSCN4838.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390440095257239074" /></a><br /><br />I had a really rough day yesterday. Just too many things went wrong - you know how those days are, right? So when i got home i thought to myself: "how can i salvage my day?". The solution: Put on some sweatpants, drink a glass of wine, and make a cake. Sometimes, sweets and sweats are the only thing that can make you feel better. The conclusion? Day was saved. And, SmittenKitchen really has found the perfect cake. It's just the icing I'm not completely sure about. But, if you don't mind things like sour cream, you might love the icing, plus, it really was the easiest icing i've ever made.<br /><br />The truly PERFECT white cake: <br />It's light, fluffy, sweet, and divine in every sense of the word. This makes two 9" round cakes. <br /><br />4 cups plus 2 tablespoons cake flour (not self-rising)<br />2 teaspoons baking powder<br />1 1/2 teaspoons baking soda<br />1 teaspoon salt<br />2 sticks (1 cup) unsalted butter, softened<br />2 cups sugar<br />2 teaspoons pure vanilla extract<br />4 large eggs, at room temperature<br />2 cups buttermilk, well-shaken<br /><br />Firstly, if you're like me, you might be the kind of person who doesn't always read the ingredients before you start making the cake. So, when i started this cake, i realized I didn't have any buttermilk, which, despite what my husband says, can be easily made. Just use 2 cups of milk and 2 tablespoons of lemon juice. According to Joy the Baker (www.joythebaker.com) you just need to top the lemon juice with with skim, low fat or whole milk. Stir and let sit for two minutes. After two minutes, your milk is both acidic and curdled. So there you go. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlUFYAyV2tGRrL9vcEXOphCBv40ECDbd_Rj_LCiftAu12CJp9rB1K4iaq5E086azJbmitVrPE3MtFA1TzcAqEj-8VR6pEhD4tnBZrVC8XIpyl7seaGvXDd7CbWUakx6ZbeU2h04tNVrr1/s1600-h/DSCN4817.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQlUFYAyV2tGRrL9vcEXOphCBv40ECDbd_Rj_LCiftAu12CJp9rB1K4iaq5E086azJbmitVrPE3MtFA1TzcAqEj-8VR6pEhD4tnBZrVC8XIpyl7seaGvXDd7CbWUakx6ZbeU2h04tNVrr1/s320/DSCN4817.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390426903369689346" /></a><br /><br />Now on to the cake, preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (I used a cooking spray the buttered the parchment paper). One tip for this is to spray your pan very well, then just cut the parchment in a circle to line the bottom of the pan, that way your cake doesn't come out all wrinkled. <br /><br />Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. Again... don't beat in your fork. It is NOT a good idea to try to get the flour off the top of the paddle attachment while it is mixing... At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated. I made a really big mess (as usual). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMS2f8GiwxaW-Km1AYD0VUWIsdiuLjpJ6dL1EOWAt7K74_ICvPLB6fR-eKFWBj5ySx_CitgG0zYZnj_I9T-Kc0ohY38oWucVY9p9V18v-ZOQffnYigOSiVGqMP73S9AabMBqg-ZBZDz8J/s1600-h/DSCN4823.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMS2f8GiwxaW-Km1AYD0VUWIsdiuLjpJ6dL1EOWAt7K74_ICvPLB6fR-eKFWBj5ySx_CitgG0zYZnj_I9T-Kc0ohY38oWucVY9p9V18v-ZOQffnYigOSiVGqMP73S9AabMBqg-ZBZDz8J/s320/DSCN4823.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390427263161846370" /></a><br />(this is a picture of my cool bowl scraping attachment)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGTAGFqYVh1ycr8huw7b-2E4cpKJ5LvE_YJgrdzD95dNPfhK4P5WdT3OVuYEXPJ1ctgPBacgTVpqmr4R7wGG4L6dBr9B3Ofg-oyjp9FQNyb-uLRaeP0sX-xzywUq_rsMKCywlV_4SW_9S/s1600-h/DSCN4825.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFGTAGFqYVh1ycr8huw7b-2E4cpKJ5LvE_YJgrdzD95dNPfhK4P5WdT3OVuYEXPJ1ctgPBacgTVpqmr4R7wGG4L6dBr9B3Ofg-oyjp9FQNyb-uLRaeP0sX-xzywUq_rsMKCywlV_4SW_9S/s320/DSCN4825.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390427698497303202" /></a><br /><br />Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I, like smittenkitchen, enjoy dropping my pan on the counter from a couple inches up and making a lot of noise - i especially like doing this while i'm on the phone so i can be as disruptive as possible) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.<br /><br />The frosting is SO easy, but it tastes a little sour-cream-y to me. So i guess it depends on if you like sour cream or not. <br /><br />This recipe makes 5 cups of frosting (more than enough to frost and fill a two layer 9-inch cake).<br /><br />15 ounces semisweet or bittersweet chocolate, chopped<br />1 1/4 teaspoons instant espresso (optional, but can be used to pick up the flavor of average chocolate - definitely good)<br />2 1/4 cups sour cream, at room temperature<br />1/4 to 1/2 cup light corn syrup<br />3/4 teaspoon vanilla extract<br /><br />Note: if your sour cream isn't at room temperature the chocolate will seize up when you add it. <br /><br />Combine the chocolate and espresso powder in the top of a double-boiler or in a heatproof bowl over simmering water. If you don't have a double-boiler you can always make do with a big pot and a slightly smaller pot on top, just make sure the top one doesn't fall off. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7efht_4Le3cWLPDKZ6m6OxAN4VAAsPHARBBBx_5igg7AKyLDHvsyYwuKth0gKtS3mO29JXtCfT2b5oJ0ykBFjaZA4-pd5Y5qduuW6XE5qyUqFutD49BWx6cK1Dj7NapknNDgNftEaoHU/s1600-h/chocolate+copy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7efht_4Le3cWLPDKZ6m6OxAN4VAAsPHARBBBx_5igg7AKyLDHvsyYwuKth0gKtS3mO29JXtCfT2b5oJ0ykBFjaZA4-pd5Y5qduuW6XE5qyUqFutD49BWx6cK1Dj7NapknNDgNftEaoHU/s320/chocolate+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5390437598497957234" /></a><br />(see the cool new trick i learned on photoshop? thanks dad!)<br /><br />Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved. I added about 2 tablespoons. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUqwO8rgmG79k7nW7fo4de0OxLlF9Wx1jw6wOGpqGz9lS8x3JzoGKlEuZYxOfJV6uA0wTosywX8h2ghviKF4w-pXw9eMZs5ylYeeJ4vd7HOYGg9XYrT_DBnuRU4o28AkWuwjg9As1jxlp/s1600-h/DSCN4830.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAUqwO8rgmG79k7nW7fo4de0OxLlF9Wx1jw6wOGpqGz9lS8x3JzoGKlEuZYxOfJV6uA0wTosywX8h2ghviKF4w-pXw9eMZs5ylYeeJ4vd7HOYGg9XYrT_DBnuRU4o28AkWuwjg9As1jxlp/s320/DSCN4830.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390438637715136898" /></a><br /><br />Let cool in the refrigerator until the frosting is a spreadable consistency. It took 20 or 30 minutes for me, and probably shouldn't take any longer than that. If the frosting becomes too thick or stiff, just leave it out until it softens again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIykCwOgGlbYB9CsIY3EDrFz5n_XrdG9Q8qJPhpEf7gm_x4CxuvyWMt_2jpVWeQ_20IFT1t0f8pFRdAc7gzRpuUJlHTj5TyR4yJrTVAij2_K6HI4bmc2Pbie415yJox90fh4YmfFs4SIt/s1600-h/DSCN4835.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgIykCwOgGlbYB9CsIY3EDrFz5n_XrdG9Q8qJPhpEf7gm_x4CxuvyWMt_2jpVWeQ_20IFT1t0f8pFRdAc7gzRpuUJlHTj5TyR4yJrTVAij2_K6HI4bmc2Pbie415yJox90fh4YmfFs4SIt/s320/DSCN4835.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390439151532839538" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_0_Kal3-zwpl7IPo-G8AwGBhifWatvmZSN4PtTI1fQuA8XoEhslhXNZtffKm4JroEHNHHOy-cyIzysJNqmc7Fe33DZFYZLTLnpgb_mV7h3lq306dlmy1Ha233Cn6hkvcxFM9DFkYfTEO/s1600-h/DSCN4839.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ_0_Kal3-zwpl7IPo-G8AwGBhifWatvmZSN4PtTI1fQuA8XoEhslhXNZtffKm4JroEHNHHOy-cyIzysJNqmc7Fe33DZFYZLTLnpgb_mV7h3lq306dlmy1Ha233Cn6hkvcxFM9DFkYfTEO/s320/DSCN4839.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5390439729194814578" /></a><br />mmmm.... Day SavedClarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-55731402416448104632009-10-03T10:54:00.022-05:002009-11-26T09:15:57.981-06:00Pizza + SnickerdoodlesThis morning while listening to "Yummy Yummy Yummy I've got love in my tummy" on repeat, I decided it was time to make Snickerdoodles again. The weather is finally turning cool, it's a little overcast, and it's the perfect day for something warm and cinnamony. <br />
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Of course, i turned to my favorite cooking-blog - SmittenKitchen for a recipe, and instead of simply starting my snickerdoodles, I started looking at the other recipes, and found one for pizza that I just couldn't pass up. <br />
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This Snickerdoodle recipe makes three dozen 3 to 4-inch cookies. <br />
Ingredients are as follows:<br />
2 3/4 cups all-purpose flour<br />
2 teaspoons cream of tartar<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
16 tablespoons (2 stick or 8 ounces) unsalted butter, at room temperature<br />
1 3/4 cups sugar, plus more if needed<br />
2 tablespoons ground cinnamon, plus more if needed<br />
2 large eggs<br />
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Start by mixing together the dry ingredients (flour, cream of tartar, baking soda, and salt). In a separate bowl (preferably in an electric mixer fitted with a paddle blade) mix together the butter and 1 1/2 cups of the sugar till light and fluffy, about 2 minutes. Scrape down the bowl, add in the eggs one at a time, then stir in dry ingredients. After it's all mixed together cover with plastic wrap and refrigerate for at least one hour. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJSR6VE8SdyQxG_hbWu5xatwQD4AqWS0Wlc0JSOXrmHypVd98Ou0OZudpfPLl1LfdUUBF4iWm_ChM-cAyo8wi0lt8vzJqRqm2JCyQDNk-WheUuwX4ZQaAj7S4dbYse9zuIe2avkCTpXXh/s1600-h/DSCN4774.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388615303430101490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzJSR6VE8SdyQxG_hbWu5xatwQD4AqWS0Wlc0JSOXrmHypVd98Ou0OZudpfPLl1LfdUUBF4iWm_ChM-cAyo8wi0lt8vzJqRqm2JCyQDNk-WheUuwX4ZQaAj7S4dbYse9zuIe2avkCTpXXh/s320/DSCN4774.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6G6akIs0XZ1CPNplr2oVgkVb8uWXlmjLYe0Y0-VXv22rFiM1VwIasoKb75vh_oMny4vY-u9Eyc20nH06YEIankbiGRigS-h3dv9Nj6Bf-H3B_jxnw2mKNwt46Gwt1KWlVQjeCUiPKJ_1/s1600-h/CWDSCN4777.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388616176097092882" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6G6akIs0XZ1CPNplr2oVgkVb8uWXlmjLYe0Y0-VXv22rFiM1VwIasoKb75vh_oMny4vY-u9Eyc20nH06YEIankbiGRigS-h3dv9Nj6Bf-H3B_jxnw2mKNwt46Gwt1KWlVQjeCUiPKJ_1/s320/CWDSCN4777.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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When the dough is ready preheat the oven to 400 and line a cookie sheet with parchment paper. Mix together the remaining 1/4 cup sugar and 2 teaspoons of cinnamon. Scoop the dough out with a ice-cream scoop or cookie scoop of some sort (this helps with creating cookies of a uniform size that will cook evenly). Roll the cookies in the sugar and cinnamon mixture and place on cookie sheet leaving plenty of room between them to expand. I flattened mine with the palm of my hand so they wouldn't come out too puffy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAeedtFzjwSO8Xtc4EIqQAHTfy2e-H1q1opowVad1Bi-vvM5KHRGfOdi_ISdmODqg0e69eUwSDJo2aTTT4cZcBi9PWPi08C9CYIOL92XkHf8ds0nJdMT4bh7h4TY1KNrVCVRC4-f16XhQ/s1600-h/DSCN4778.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388616510883044386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWAeedtFzjwSO8Xtc4EIqQAHTfy2e-H1q1opowVad1Bi-vvM5KHRGfOdi_ISdmODqg0e69eUwSDJo2aTTT4cZcBi9PWPi08C9CYIOL92XkHf8ds0nJdMT4bh7h4TY1KNrVCVRC4-f16XhQ/s320/DSCN4778.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg21D6S3PI4Ti5aWmdBrYfLmvSNXoSm6cIhm59RCbNDG4cd2NgMbXfCDdGukWNW4C8B0fZDYzzDy3tsFX-B2FhdDRTOKyClnqOdfOf8C0JduwwTDHaf7hdL1KkODnAiHSAmlD1ydsHrP_8/s1600-h/DSCN4780.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388616845757538514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg21D6S3PI4Ti5aWmdBrYfLmvSNXoSm6cIhm59RCbNDG4cd2NgMbXfCDdGukWNW4C8B0fZDYzzDy3tsFX-B2FhdDRTOKyClnqOdfOf8C0JduwwTDHaf7hdL1KkODnAiHSAmlD1ydsHrP_8/s320/DSCN4780.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7CqEQbMq8VdniZQ_VFr1eOFGKLutq8_ruGSeVj1LpH0e2MiLiov-vIfxN6Q6l6QkyHY3yk9l_kRSbqWYkDsfuCDh7o65QjNqnM289grzVAGzXAhBmtbj3RRk268yr0E4z2ksS9-7Ozkk/s1600-h/DSCN4785.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5388617166234926162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH7CqEQbMq8VdniZQ_VFr1eOFGKLutq8_ruGSeVj1LpH0e2MiLiov-vIfxN6Q6l6QkyHY3yk9l_kRSbqWYkDsfuCDh7o65QjNqnM289grzVAGzXAhBmtbj3RRk268yr0E4z2ksS9-7Ozkk/s320/DSCN4785.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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The rest of my day basically ended up being a sort of catastrophe, but still - it all came together in the end. After I decided I needed to make the pizza for dinner I called a couple girlfriends and planned a dinner-date. Unfortunately, once I got to the store to buy my pizza-makings, I discovered that Justin had taken my ID to the deer-lease with him for the weekend. And, given that the recipe calls for white wine, it wasn't really a good start to my cooking. After I got home I realized that the pizza probably wouldn't be enough for three people by itself, so i went back to the store, in the rain, for a second time. By the time I got home one of my friends had called and said her car wasn't working, so I drove out to pick her up. All in all, the cooking didn't get started till around 6:45 after everyone had arrived at my apartment. <br />
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The spinach artichoke dip is delicious and amazingly easy to make, but my camera has been malfunctioning and I didn't get any pictures of it at all. So, i'll post that one another time - and believe me, I will make it again! <br />
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But wow. This pizza is incredible. I won't lie - i'm a completely pizza connoisseur. I'm very picky about how I want my pizza, and I won't settle for just anything. Before this pizza, I actually thought that I didn't like homemade pizza! I was wrong. <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU1yg5DCWVNiE7uhNXFi9XzHH368bLi0LzQ2ibB24tuiAKEATOBcJyUUw2nUuN4jRYCSi6VO_5CADC6ZpZuZqOr251EHde3Kze3E4dv5AAcrh6tE-xpFhsL5970E5xvLEFTzdMPv-Hd0Z/s1600/DSCN5470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU1yg5DCWVNiE7uhNXFi9XzHH368bLi0LzQ2ibB24tuiAKEATOBcJyUUw2nUuN4jRYCSi6VO_5CADC6ZpZuZqOr251EHde3Kze3E4dv5AAcrh6tE-xpFhsL5970E5xvLEFTzdMPv-Hd0Z/s320/DSCN5470.JPG" /></a><br />
</div><div style="text-align: center;">(we put extra red pepper flakes on half, in case you can't tell)<br />
</div><br />
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This pizza serves 1-3 people, depending on what you serve with it. I stretched it for 3 people but we had already eaten quite a bit of spinach artichoke dip as well as a salad. <br />
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Pizza:<br />
It may seem like a lot of work to make your own dough, but in this case, it is well worth it. And really, this isn't too bad at all. <br />
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Dough<br />
6 tablespoons warm water (may need up to 1 or 2 tablespoons more water)<br />
2 tablespoons white wine<br />
3/4 teaspoon active dry yeast<br />
1/2 teaspoon honey<br />
1 teaspoon salt<br />
1 tablespoon olive oil<br />
1 1/2 cups flour<br />
<br />
Assembly<br />
Cornmeal for sprinkling<br />
Flour for dusting counter<br />
1/2 pound torn-up mozzarella<br />
Few leaves of torn-up basil <br />
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Whisk wine, water and yeast in a medium bowl until yeast has dissolved. I added the yeast to the warm water, then added the wine after the yeast had dissolved. Remember, yeast needs warm, but not hot, water to activate. Add honey, salt and olive oil and stir. Add flour (it will look very dry) work it with a spoon and your fingers until it comes together as a dough. Add more water one tablespoon at a time if you need, I added 2 more tablespoons, but I really don't think it was necessary, next time I probably wont. <br />
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Sprinkle some flour on the counter and knead the dough for a minute or two.<br />
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Coat the inside of a medium bowl with olive oil. Put the dough in, cover it with plastic wrap or a dish towel, and let it rise for an hour or up to two, until it is doubled. Take heed... do NOT put the dough on the top of your stove thinking that the dough could use some extra heat to help it rise. It will cook the bottom of the dough. Yes, I did do that. And guess what - it didn't even matter! STILL DELICIOUS! <br />
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While dough is rising, make the sauce. <br />
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The sauce requires: <br />
4 roma tomatoes<br />
1 to 2 tablespoons olive oil<br />
2 cloves of garlic, minced (I used about a tablespoon and a half of pre-minced garlic)<br />
Pinch of red pepper flakes<br />
Splash of white wine<br />
1/2 teaspoon sugar<br />
3/4 teaspoon salt<br />
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Bring medium pot of water to a boil. Poach the tomatoes for one minute only, and then drain them. As soon as they are cooled off enough that you can touch them, peel them. The peels should come right off. The easiest way to do it is to use a knife to just make a slit in the skins then peel from there. <br />
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Drain and dry the pot. Put it back on the burner over medium heat. Pour in olive oil and let it heat completely before adding the garlic and stirring it for a minute with a wooden spoon. Add the red pepper flakes and stir it for anther minute. You do not want the garlic to brown. Put the peeled tomatoes in the pot, along with the wine, sugar and salt. Break the tomatoes up with your spoon. Be careful when breaking up the tomatoes, you don't want to splash yourself with hot oil, it hurts. (Also, I bought a wooden spoon specifically for this - i think it was worth it, it's a really pretty spoon).<br />
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Let the sauce simmer for about 30 minutes, stirring occasionally, until the tomatoes break down. Carefully taste and adjust seasonings, if necessary. I didn't find it necessary to adjust the seasonings. <br />
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While your sauce is simmering turn back to your dough. <br />
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Preheat your oven to its highest temperature - mine goes to 500, I didn't use broil. Now, the directions I have say next "If you have a pizza stone, sprinkle it with cornmeal and put it in the oven. Otherwise, sprinkle a baking pan with the same." DO NOT DO THIS. I made a horrible stench of burned cornmeal - ick. Instead put your baking pan/ pizza stone in the oven, then sprinkle with corn meal just before putting your pizza on. <br />
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Once the dough has doubled, turn it out onto a floured counter and gently deflate the dough with the palm of your hands. Form it into a ball and let it rest on a floured spot with either plastic wrap over it (sprinkle the top of the dough with flour so it doesn’t stick) or an upended bowl. In 15 minutes, it is ready to roll out.<br />
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Do so on the floured counter until fairly thin (I think this can be done to taste), then lift it onto a cornmeal-sprinkled baking sheet or pizza paddle. Add the sauce, torn-up mozzarella and slivers of fresh basil. ** Note - I think it would be a good idea to blind-bake your pizza crust first. I like mine a little crispier so I will be doing so next time.<br />
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Bake for about 10 minutes, checking at 7. Slice and serve immediately.Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-64301536687321873602009-10-02T18:23:00.013-05:002009-10-03T11:13:46.250-05:00FlanMy dad recently had a birthday, and I wanted to make him his favorite dessert - Flan. I was really really nervous about this. I've never made anything like flan. Luckily, everything went well and we came out with a perfect and delicious dessert! (I got this recipe from foodnetwork - its an Emril Lagasse one.)<br /><br />Flan has relatively few ingredients. <br /><br />1 3/4 cups sugar<br />1 quart milk (4 cups)<br />2 strips orange zest<br />2 strips lime zest<br />1 vanilla bean, halved lengthwise (i just used about 1 1/2 tsp vanilla extract)<br />4 large eggs<br />6 large egg yolks<br /><br />Start by making the caramel - in a medium saucepan, combine 1 cup of the sugar with 1/4 cup of water, tilting the pot so that the water is evenly distributed. Cook over high heat (i used med-high), swirling the pan (but never stirring) until the sugar melts and turns to a deep amber color, 4 to 6 minutes. It takes a while to start looking brown, but once it starts it browns up pretty quickly. Immediately remove from the heat and, working very quickly, pour the caramel into a 2-quart porcelain casserole dish. Swirl the caramel to completely cover the bottom and partly up the sides of the casserole. Set aside to cool completely. I didn't have a casserole dish, though if you have one that's definitely best. I used a deep pie dish instead and it worked very well, though I did end up having a little extra of the custard that wouldn't fit. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ehVI4HfVl3HpdOyAV4Ehoovan_SUXI34t20EQq297ZlkVvXPbpYr_AtZNLaRowNuADNu4R6Kj46B4EV02b_vA6f4iPilwfsI7Si-dRkG1-gjkKarc6pBwT0QZbiLNO6UTQ9GKUQptpgQ/s1600-h/DSCN4754.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ehVI4HfVl3HpdOyAV4Ehoovan_SUXI34t20EQq297ZlkVvXPbpYr_AtZNLaRowNuADNu4R6Kj46B4EV02b_vA6f4iPilwfsI7Si-dRkG1-gjkKarc6pBwT0QZbiLNO6UTQ9GKUQptpgQ/s320/DSCN4754.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388162030102192194" /></a><br /><br />Preheat the oven to 350 degrees F.<br /><br />Combine the milk, remaining 3/4 cup of sugar, orange zest, lime zest, (i just used extra lime zest because i didn't have orange zest) and vanilla bean (in my case just plain vanilla) in a medium saucepan and bring mixture just to a boil. Cover pot and allow mixture to steep for 15 to 20 minutes.<br /><br />In a medium mixing bowl, combine the eggs and egg yolks and whisk to combine. Add the hot milk mixture, little by little, and whisk lightly to combine. Be VERY careful when you temper the eggs or else you get custard with scrambled egg bits. If this happens you can use a fine sieve to strain out the egg bits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQmP8IX-kTTHh6ONtUcpVgEQR61IOOTdWYV3KuswjZEGZsN1y-_1U_ySk76bwQ9MjsScO57nTo2roZeuVh6bWTikAFdboXUehIlZFEFLSWn-OtPVIvxpZYj3Ka-M4gshI5zoBj1R_ie4R/s1600-h/DSCN4752.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQmP8IX-kTTHh6ONtUcpVgEQR61IOOTdWYV3KuswjZEGZsN1y-_1U_ySk76bwQ9MjsScO57nTo2roZeuVh6bWTikAFdboXUehIlZFEFLSWn-OtPVIvxpZYj3Ka-M4gshI5zoBj1R_ie4R/s320/DSCN4752.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388164010878776802" /></a><br /><br />Place the casserole in a larger baking dish or roasting pan and add enough hot water to come halfway up the sides of the casserole. Again, I had to make shift, I only had a cake pan, so i balanced my pie dish on the sides of the cake pan. This is probably not safety-approved. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs6Vt-wdwPhJ24Mrt7SmU2hfjl5YvtxsKFmSV9Kbk5fGMk-5kvJk0IGk1HAdixp61BU9COD6fFRxMSWPNExPb7_I3E00Cfqe0CViO-abKeqK7I_eE8l8m3OvIn-RBVMbLSvARJl1wOjLI/s1600-h/DSCN4758.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGs6Vt-wdwPhJ24Mrt7SmU2hfjl5YvtxsKFmSV9Kbk5fGMk-5kvJk0IGk1HAdixp61BU9COD6fFRxMSWPNExPb7_I3E00Cfqe0CViO-abKeqK7I_eE8l8m3OvIn-RBVMbLSvARJl1wOjLI/s320/DSCN4758.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388163367278435362" /></a><br />sorry it was really dark when i made the flan and my kitchen has terrible lighting.<br /><br />Lay a piece of aluminum foil over the pan so that it is lightly covered and bake, undisturbed, until custard is just set, about 1 hour. (The timing may vary slightly depending on the baking dish used, mine took about an hour and a half) Remove the flan from the oven and transfer to a wire rack to cool. Cool completely and transfer to the refrigerator and chill, preferably overnight.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0vX5pAjdowA6Sj6vcb40CkvP8sMeUSIf8PQs7opQwxZuHkMIt6wOOYHkp9TWBZ0lhsreeCVcoD840JsQBHmuF70aoBh4wcVeyMhyEiYgq6lnJfiR0SHfTlUPCpcBndHTauvdlzvlCn2i/s1600-h/DSCN4760.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx0vX5pAjdowA6Sj6vcb40CkvP8sMeUSIf8PQs7opQwxZuHkMIt6wOOYHkp9TWBZ0lhsreeCVcoD840JsQBHmuF70aoBh4wcVeyMhyEiYgq6lnJfiR0SHfTlUPCpcBndHTauvdlzvlCn2i/s320/DSCN4760.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388164630516915586" /></a><br /><br />If you want to serve this really decoratively you can run a sharp paring knife around the edge of the custard and shake the custard slightly to loosen. Invert an appropriately sized platter or serving dish over the casserole dish and, working quickly and holding both the casserole and the platter together, turn the casserole over and place the platter on a flat work surface. Gently lift the casserole off of the platter; the custard should gently fall from the casserole onto the platter. If not, tap the casserole and platter lightly on the work surface to help dislodge the custard. I have to warn you that this will not work if you use a pie dish with fluted edges. Either way, let sit at room temperature for 15 minutes to warm slightly before serving. Serve slices of the flan with some of the caramel sauce spooned over top. <br /><br />Since I couldn't actually dump mine out I just settled for putting a candle in the top and then cutting slices out of it (like you would a pie)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQYnm4UUWB7YAzig4zkEwwBEvtTXSEFoNDkzfm1VSB9IRSBeKPo0HvPOswMvqdTMGZZzA1-xKGsfM5u2uwV80O1-SuygGZi0gvlCszHoW6hGeO47kAtDZiSM-KzpoNilcKgWfBYfeIlsN/s1600-h/DSCN4766.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQYnm4UUWB7YAzig4zkEwwBEvtTXSEFoNDkzfm1VSB9IRSBeKPo0HvPOswMvqdTMGZZzA1-xKGsfM5u2uwV80O1-SuygGZi0gvlCszHoW6hGeO47kAtDZiSM-KzpoNilcKgWfBYfeIlsN/s320/DSCN4766.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388165570064711218" /></a><br /><br />My dad practically licked his plate! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWft1t3yAICmvNYPELjvusa6szRJ2WrBw7W4fR5Hlga0DXa9VMek0A-MhkdeyvMUS5Au-2PmlQmc9ZaOAhqYt0MQ2f3XLYn-WGqjX8l393P1L26mnj7stB_sBbdatuXHbIXQFYFlb8WpN/s1600-h/DSCN4773.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPWft1t3yAICmvNYPELjvusa6szRJ2WrBw7W4fR5Hlga0DXa9VMek0A-MhkdeyvMUS5Au-2PmlQmc9ZaOAhqYt0MQ2f3XLYn-WGqjX8l393P1L26mnj7stB_sBbdatuXHbIXQFYFlb8WpN/s320/DSCN4773.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5388166061802838354" /></a>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-27872549435248950612009-09-30T20:00:00.014-05:002009-10-03T11:14:27.036-05:00Apple SeasonI love fall. I love cool weather, turning trees, crisp air... of course, none of these things happen in Texas. But fortunately, the one perk of fall we do get is the apples, especially Honey Crisp Apples. mmmm. So this past week I made a myriad (okay only 2) of apple recipes. I made Apple Zeppole with Cinnamon Whipped Cream and Apple Strudel. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFDUyXHmobDe3pcTy12CUDiE35Xn3Gpz1Qu9bkoh9_gXQWT8HIPzvxA38fMaJyWZ8KCUApVGXbj0TO7M3J9i93TSVIQFvGEnsddUS8PiSYH2reYULqwRpIZGGbbjkKhLBqoqg7aAiki7k/s1600-h/DSCN4738.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFDUyXHmobDe3pcTy12CUDiE35Xn3Gpz1Qu9bkoh9_gXQWT8HIPzvxA38fMaJyWZ8KCUApVGXbj0TO7M3J9i93TSVIQFvGEnsddUS8PiSYH2reYULqwRpIZGGbbjkKhLBqoqg7aAiki7k/s320/DSCN4738.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387835224053757730" /></a><br /><br />The apple strudel came from my Every Day with Rachel Ray magazine. And, while I honestly didn't love it because of the cream cheese in the crust (i hate cream cheese), everyone else did love it. Between Justin and my parents they were demolished in 2 days. What I did love about this apple strudel was that i got to use my food processor for the first time ever! <br /><br />Apple Strudel: <br />1 1/2 cups flour, plus more for dusting<br />6 oz cream cheese, chilled and cubed<br />1/2 tsp salt<br />2 tbs milk<br />3 granny smith apples, cored and cut into chunks<br />3/4 cup pecan halves, toasted<br />3/4 cub pitted dates<br />1/4 cup sugar, plus more for sprinkling<br />2 tsp ground nutmeg<br /><br />Start with your food processor and pulse the flour, cream cheese, butter, and 1/4 tsp salt until the mixture resembles course sand. Funny story... since i'd never used my food processor and apparently don't believe in reading manuals, i thought that the "mini bowl" was the only option and tried to stuff everything in to it, needless to say, it was a huge mess. Add the milk and pulse until the dough just comes together, about 3 seconds. Transfer the mixture to a work surface (i used a wood cutting board) and shape the dough into 2 disks. Wrap each disk in plastic wrap and refrigerate for 1 hour.<br /><br />Next, using your handy food processor, coarsley chop the apples, pecans, and dates with 1/3 cup sugar, the nutmeg, and remaining 1/4 tsp salt and transfer to a bowl. I actually went way overboard on this and made it really almost mushy, but it was awesome. Also, i had a really hard time finding pitted dates and had to buy regular ones and get Justin to pit them for me. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIZVPrNDWUUvOxggdIRbMk8BTCoWjwQAzZCBanRUGxNDN8S0vr4mOXdJ0lriDje0uEo7WYVrkarQE52jHYzyxCu5J8z4YjK8Bq0BoCBG1IDaA13d_cfuFabNJpjieZBtWD3E8-cXnDcnF/s1600-h/DSCN4733.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIZVPrNDWUUvOxggdIRbMk8BTCoWjwQAzZCBanRUGxNDN8S0vr4mOXdJ0lriDje0uEo7WYVrkarQE52jHYzyxCu5J8z4YjK8Bq0BoCBG1IDaA13d_cfuFabNJpjieZBtWD3E8-cXnDcnF/s320/DSCN4733.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387835558594547474" /></a><br /><br />Finally, preheat the oven to 375 and line a baking sheet with parchment paper. On a floured work surface (in my case a wood cutting board), working with 1 piece at a time, roll out the dough into a 1/8 inch thick square (that's really, really skinny) and cut into three 3 1/2 by 10 1/2 inch rectangles. I didn't have a rolling pin, so I used a cup. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yYeEmCawoNM_y0BUHLQ3NG29xQtjXNsY_GzMUm9m_OOzihmWjQ8cbhyphenhyphenpOCPc8XQj8YrHgKOxpQh6cD4R5SG2xs8Hj9D3YCHh4LO_uG5xnEsykYKxmkpZCuk0BImwbVEtEFF5VFo3xKaf/s1600-h/DSCN4739.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2yYeEmCawoNM_y0BUHLQ3NG29xQtjXNsY_GzMUm9m_OOzihmWjQ8cbhyphenhyphenpOCPc8XQj8YrHgKOxpQh6cD4R5SG2xs8Hj9D3YCHh4LO_uG5xnEsykYKxmkpZCuk0BImwbVEtEFF5VFo3xKaf/s320/DSCN4739.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387836001264404098" /></a><br /><br />Spread about 1/2 cup of filling over the bottom half of each rectangle, leaving a thin border, and fold the top of the rectangle, leaving a thin border, and fold the top of the rectangle over the filling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj2rYfiEcbSOkzWlK0cxZk2NzdIvyC1u2ECS0u7Ez6dxZ-yh9J3MSAzKMlX_Q0F_BEtsx_tBAFqn9kTLwHu0A3Ob6x2hEBOh2_gMWG9ef8aahpmZ9enB4cTw4Yt6ZW60iJprUVc9fsPhI/s1600-h/DSCN4740.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTj2rYfiEcbSOkzWlK0cxZk2NzdIvyC1u2ECS0u7Ez6dxZ-yh9J3MSAzKMlX_Q0F_BEtsx_tBAFqn9kTLwHu0A3Ob6x2hEBOh2_gMWG9ef8aahpmZ9enB4cTw4Yt6ZW60iJprUVc9fsPhI/s320/DSCN4740.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387836487565641922" /></a><br /><br />Seal the edges with a fork and cut a 1/2 inch vent on the top. I just used my fingers to seal the edges - it worked! Transfer the strudels to the prepared baking sheet. Brush the tops with water and sprinkle with sugar. Bake until golden, the recipe says about 15 minutes, but it took me closer to 20 or 30. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkZxnPkYrenEqYiukuEh9Vr6dqtMwhnFRozYCd6UluEx0qocN_rQUAkDo8Z8kDUONLE5cIIHXCtobkaQzhrN1TZduOSRR_0cbd8vsX4fpf2iL66OEDTiHBZsFeBBHnZ5oCCUUJX-EzePq/s1600-h/DSCN4741.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEkZxnPkYrenEqYiukuEh9Vr6dqtMwhnFRozYCd6UluEx0qocN_rQUAkDo8Z8kDUONLE5cIIHXCtobkaQzhrN1TZduOSRR_0cbd8vsX4fpf2iL66OEDTiHBZsFeBBHnZ5oCCUUJX-EzePq/s320/DSCN4741.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387836996501950578" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4JVMMW9jGgqlSKv-0Kn4sKV5P6Qh9okAR4WNBOORr_FUHKP1cwrs-o7HFEUTX_KT-WerxLPBydW5WG79FaFMpCEDJWX_Jp5Hg_3Yiz-bKv-tL_l2Ak4Z1q46u1xiI-Q5-mYKlWcDQes3/s1600-h/DSCN4742.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4JVMMW9jGgqlSKv-0Kn4sKV5P6Qh9okAR4WNBOORr_FUHKP1cwrs-o7HFEUTX_KT-WerxLPBydW5WG79FaFMpCEDJWX_Jp5Hg_3Yiz-bKv-tL_l2Ak4Z1q46u1xiI-Q5-mYKlWcDQes3/s320/DSCN4742.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387837419111843106" /></a><br /><br />The Apple Zeppole on the other hand, i absolutely adored. Though, this is the first fried food i've ever made in my life, and it was a huge mess. I will not be making any friend twinkies or fried ice cream any time soon. This is a Giada De Larentis recipe from foodnetwork. <br /><br />Apple Zeppole: <br />1 large apple, peeled and grated (about 1 1/2 cups)<br />1/4 cup sugar<br />1 stick butter<br />1/4 teaspoon salt<br />1/2 cup water<br />1 cup flour<br />4 eggs<br />1 cup whipping cream<br />2 tablespoons confectioners' sugar, plus more for dusting<br />1 teaspoon cinnamon<br />Olive oil for frying<br /><br />In a medium saucepan combine the butter, salt, sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return the pan to medium heat and stir continuously until mixture forms a ball. Food network says about 3 to 5 minutes, but it took me around 2. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, one at a time, incorporating each egg completely before adding the next. Beat until smooth. Add the grated apple and stir to combine. (Be careful when you grate the apple to use a big enough grater, I started with a regular small cheese grater and it was making apple mush) If you're not frying immediately, cover with plastic wrap and store in the refrigerator.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkHmp-KcWbXAkFqD7ELvMLYnI4C0W8ktj9h6FtT4Q9mZXFR3qnCGg8rpb8OCbUE_kDKohflYWFR9KtrN9ravxkUhu087xE1CO0nGuJZo1v1STunAsOylQyGcDGom-Fc5_NRSKPcJkIyD-/s1600-h/DSCN4745.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkHmp-KcWbXAkFqD7ELvMLYnI4C0W8ktj9h6FtT4Q9mZXFR3qnCGg8rpb8OCbUE_kDKohflYWFR9KtrN9ravxkUhu087xE1CO0nGuJZo1v1STunAsOylQyGcDGom-Fc5_NRSKPcJkIyD-/s320/DSCN4745.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387838810438425778" /></a><br /><br />Combine the whipping cream, 2 tablespoons confectioners' sugar, and cinnamon in a medium bowl. Whip until medium soft peaks form. Transfer the whipping cream to a serving dish. (I did this the next day when I planned on serving the Zeppole - obviously you don't want to make whip cream ahead of time)<br /><br />Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches - or thereabout. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F. Also, i don't have a deep fry thermometer. I just used a meat thermometer, and making sure it didn't touch the bottom of the pan, took a good guess at when it got hot enough since my meat thermometer only goes up to 250. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdf8EhPHQS3MOPrGKabHW2roUKCOjETnXlhCNfQwbM3FRqOFgTfweg-siwZ2zaubKRrRz3RK3nHyCnAgGL3OdOpvch7_wd9UEmoYc_ITWD-UMEo4NSP7gkcaMBRGw6E7x_4ak_OKK5lUM/s1600-h/DSCN4749.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdf8EhPHQS3MOPrGKabHW2roUKCOjETnXlhCNfQwbM3FRqOFgTfweg-siwZ2zaubKRrRz3RK3nHyCnAgGL3OdOpvch7_wd9UEmoYc_ITWD-UMEo4NSP7gkcaMBRGw6E7x_4ak_OKK5lUM/s320/DSCN4749.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387839193362042082" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjxwJfTx35l2PHijwd4Cd1IhgzvfK03SRpuLYX5qAlgskEHR5jzxDecWKQBn14qoYqR8b2lldSLfrnwakLCpgjIE5jqN0-hQxbFhetWRAXWG6QZzxSM5U8f5MC7J9pKnNb81XE_Vx0orj/s1600-h/DSCN4750.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTjxwJfTx35l2PHijwd4Cd1IhgzvfK03SRpuLYX5qAlgskEHR5jzxDecWKQBn14qoYqR8b2lldSLfrnwakLCpgjIE5jqN0-hQxbFhetWRAXWG6QZzxSM5U8f5MC7J9pKnNb81XE_Vx0orj/s320/DSCN4750.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387839642236509570" /></a><br /><br />Using a small ice-cream scooper or 2 small spoons, carefully drop about a rounded tablespoon of the dough into the hot olive oil. Turn the zeppole once or twice, and cook until golden and puffed up, about 4 minutes. Again, I only cooked each one around 2 or 3 - you'll know when they're done though. Fry the zeppole in batches so as not to overcrowd the pan. Drain on paper towels. Transfer the zeppole to a serving dish and sprinkle with powdered sugar using a small sieve. Serve with the cinnamon whipped cream alongside for dipping. YUM. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zO431f8jbQCtPXHpTky871a3mJS-8hPjdz52vqNzjeP_xCJaXt4nWCp6H7sDzXQc6CXhWQptIXHuXjfpRnFQTI4ggFdRVwARaERdJgGkHdUV3bGUCeJUz7ILazGok8fvS-SZ_zTj6jEV/s1600-h/DSCN4751.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4zO431f8jbQCtPXHpTky871a3mJS-8hPjdz52vqNzjeP_xCJaXt4nWCp6H7sDzXQc6CXhWQptIXHuXjfpRnFQTI4ggFdRVwARaERdJgGkHdUV3bGUCeJUz7ILazGok8fvS-SZ_zTj6jEV/s320/DSCN4751.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5387840065571771810" /></a>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-22710409197806714602009-09-22T20:44:00.007-05:002009-09-22T21:48:07.719-05:00French Onion SoupI may have said this before, but i'm not really a great cook. However, with a little help from my husband, tonight's dinner was officially awesome. Everything on this blog so far has been baking/sweets related, so this is a little different, but with the sudden cool weather I figured it was time for a good soup. I heartily recommend this french onion soup (courtesy the food network and Paula Dean). <br /><br />I'm actually going to go ahead and post the link to the recipe, because I really didn't use specific amounts:<br /><br />http://www.foodnetwork.com/recipes/paula-deen/french-onion-soup-recipe/index.html<br /><br />I used: <br /><br />2 really big onions sliced<br />Some minced garlic (about a teaspoon)<br />Some olive oil<br />about 2 tablespoons of flour<br />1 carton of beef broth<br />A little bit of Sauvignon Blanc <br />Some dried thyme<br />1 bay leaf<br />Salt and pepper<br />Pre-cut french bread from HEB<br />Grated Italian Blend cheese<br /><br />And then Justin used (as a fix-it) some brown sugar. <br /><br />I know, not very precise, but with soup it doesn't need to be. I'm proof that it is REALLY hard to mess this up.<br /><br />I started by taking about 20 minutes to cut up the two giant onions (one red, one white), then poured the onions in a pot with some olive oil, salt, and the garlic. I sauteed these for a while then added the flour - the sauteing is where I went wrong. You should saute the onions till they get really brown and wilted looking. They should look caramelized. The caramelization is what makes the french onion soup sweet. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXO52t4ptPxVy2kF06OEpZzXkJVsrEdFD7Sb_TJg_2bXBcQkH8y-jScmxBWt1gyKO2kAD5XM7mUby9zO9u0abf9DGM1SLZK8B2p26sxWwRQhQbQNYufoTWyYjQvN6Cra7FwpeykZ0Pwkv/s1600-h/DSCN4724.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXO52t4ptPxVy2kF06OEpZzXkJVsrEdFD7Sb_TJg_2bXBcQkH8y-jScmxBWt1gyKO2kAD5XM7mUby9zO9u0abf9DGM1SLZK8B2p26sxWwRQhQbQNYufoTWyYjQvN6Cra7FwpeykZ0Pwkv/s320/DSCN4724.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5384487693500509650" /></a><br />(this is how they look when they're NOT done)<br /><br />I then added the beef broth, wine, thyme, and pepper. That was the point when Justin came in and asked me what I was doing and explained about the caremelizing. I got really upset and almost cried. Yes, I know it's an over-reaction. Luckily, he was able to save the day. I went for a "run" (aka. walk on the treadmill and wish i were in better shape), and he took over the soup. He turned it to a boil and added some brown sugar to sweeten it up. About half an hour later it was done! Magic, i swear! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-X-VsqDv7NGhI88ovgbmQXBxcfIuXAakhiyZUb5UDnc6AJeyXgKLkpssgdB6fpzUs7B4PSoNcKtleogvFmisFf_qFxwlbYtI2HV1_zMRQgv9IFswD6xyZl0qOti3JmMCccpA1_ap20No/s1600-h/DSCN4725.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-X-VsqDv7NGhI88ovgbmQXBxcfIuXAakhiyZUb5UDnc6AJeyXgKLkpssgdB6fpzUs7B4PSoNcKtleogvFmisFf_qFxwlbYtI2HV1_zMRQgv9IFswD6xyZl0qOti3JmMCccpA1_ap20No/s320/DSCN4725.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5384488145776378738" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVVv6oYji-FquJaNdrP3dKA0uE8ebiohNnWXUhK7Il2tMvyw9uikQu-r4Xm7odHnTsBhR4vUw_F0DX5tpdtFtCjd1u7ZjKycjtueNabS-NSFVYpsYRdaePKAx-vIDloVFyZZzJjHIo7Kt/s1600-h/DSCN4727.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyVVv6oYji-FquJaNdrP3dKA0uE8ebiohNnWXUhK7Il2tMvyw9uikQu-r4Xm7odHnTsBhR4vUw_F0DX5tpdtFtCjd1u7ZjKycjtueNabS-NSFVYpsYRdaePKAx-vIDloVFyZZzJjHIo7Kt/s320/DSCN4727.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5384488577709716322" /></a><br />To make it especially fancy I used the cut up french bread from HEB, buttered and toasted them, then turned the oven on broil and melted the cheese real quick on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugYJ4KupasXvtiQmsTwPtbTx6LBRxwoQC_dlKBs1W9kEORtK0FmnpsMlUDgMTAXIsddjWdYcMK0tby14X5L5E6f45BMI6q1ayXdsFDh0N3Bz3zXBgqGAJe0fjSmM13WRvYukwwj4Ljw0k/s1600-h/DSCN4728.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugYJ4KupasXvtiQmsTwPtbTx6LBRxwoQC_dlKBs1W9kEORtK0FmnpsMlUDgMTAXIsddjWdYcMK0tby14X5L5E6f45BMI6q1ayXdsFDh0N3Bz3zXBgqGAJe0fjSmM13WRvYukwwj4Ljw0k/s320/DSCN4728.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5384489014498862562" /></a><br />Truly, the perfect dinner for the first really cool day of the year!Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-66099434583651305792009-09-05T14:00:00.008-05:002009-09-10T13:24:52.083-05:00LimesWhen I went to central market last week I saw that limes were on sale. Ordinarily limes are really cheap, so limes being on sale really shouldn't have made much of a difference to me. However, the savings of 10 cents (total) made me go a little crazy with the limes, i think i bought 12 of them, though I'm not totally sure about that. When I got home and unpacked my groceries I realized that I now needed to actually USE 12 limes. Justin made guacamole, and that used one. And then I used 4 on this lime tart. I still have a lot of limes to use. <br /><br />This Lime tart is very similar to the key lime pie I told you about earlier, although definitely a lot more work. But, I did find it satisfying and exciting to use my new tart pan for the first time. <br />For your tart you'll need:<br /><br />Tart Shell<br />3/4 cup (1.5 sticks) unsalted butter at room temperature<br />1/2 cup sugar<br />1/2 teaspoon pure vanilla extract<br />1 3/4 cups all-purpose flour<br />Pinch salt<br />(Smitten Kitchen recommends you add in an egg if your crust is too crumbly and hard to shape, I didn't read that part of the directions so I just dealt with it).<br /><br />Filling<br />4 limes at room temperature<br />1 1/2 cups sugar<br />1/4 pound (1 stick) unsalted butter at room temperature<br />4 extra-large eggs at room temperature<br />1/8 teaspoon salt<br /><br />Preheat the oven to 350°F. <br /><br />In a large bowl, mix the butter and sugar together until they are just combined using an electric mixer. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. The smitten kitchen instructions said to next dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. But, this didn't really work for me because my crust was too crumbly since I didn't read the part about adding the egg. Instead I just put a bunch of the dough crumbles in my crust and pressed them into the pan, it worked just fine! Chill until firm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0XEL5Wnk7cDJPxUaMBnP6QAadcx3x4UToAQprclIWVPwROmncvGdAbJOkVLyh0-ueJ2KLDxKPJ09O_B2LHuR_Xkfd7mSsC4hush3E6eJ_sp8lfptoFaFaldX-YsMvFCq-5cFGTp6iKVi/s1600-h/DSCN4624.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG0XEL5Wnk7cDJPxUaMBnP6QAadcx3x4UToAQprclIWVPwROmncvGdAbJOkVLyh0-ueJ2KLDxKPJ09O_B2LHuR_Xkfd7mSsC4hush3E6eJ_sp8lfptoFaFaldX-YsMvFCq-5cFGTp6iKVi/s320/DSCN4624.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379904071869032706" /></a><br /><br />Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. It actually only took like 5 minutes or so for my crust to be brown but then it wasn't done completely through in the corners, so you might try turning the heat down a little for this part. Allow to cool to room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgZckBR3yvvk7EekCAgHX6RCna131D8lKxmlx5LfBMbbHHWcEOu7Y8jLl9CbBy3IE201cwjh1VuRfPWr3KhyRGsyEtVdsv1hzazJueoyMScZFSkao9f__yp_A1gTZXiZXxat47F_iaFys/s1600-h/DSCN4627.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivgZckBR3yvvk7EekCAgHX6RCna131D8lKxmlx5LfBMbbHHWcEOu7Y8jLl9CbBy3IE201cwjh1VuRfPWr3KhyRGsyEtVdsv1hzazJueoyMScZFSkao9f__yp_A1gTZXiZXxat47F_iaFys/s320/DSCN4627.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379904420610083650" /></a><br /><br />Remove the zest of 4 limes with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor (or in my case, a blender, since my food processor is still at Justin's parents house). Add the sugar and process (or blend) for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjd4V4Rp2m0GHf5_8sE_pJK_it6KZcxo212kT5qgTvx38EZgrL_nQbkbHYRjgHG44l4dDwPhyphenhyphenxukHpE2tmSd5XPNDlc3JYYX_XTxXG2zOEe0Q_fxh4qnR8h16sXB11pbEokt_kEAw0A0i/s1600-h/DSCN4629.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjjd4V4Rp2m0GHf5_8sE_pJK_it6KZcxo212kT5qgTvx38EZgrL_nQbkbHYRjgHG44l4dDwPhyphenhyphenxukHpE2tmSd5XPNDlc3JYYX_XTxXG2zOEe0Q_fxh4qnR8h16sXB11pbEokt_kEAw0A0i/s320/DSCN4629.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379904789789121266" /></a><br /><br />Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes (it took me more like 15 and I had to turn the heat up a little bit to get it to correctly thicken). The lime curd will thicken at about 175°F, or just below a simmer. Remove from the heat and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-Zfq1SQlv-b_TGXSuUHgRRZpzQUizLPlsW9_sJF0jSiatn6ZQ75DxFTee-F45WRL4qTNX8INKBZ9KK-IoOMUaOjAs4O9UNrSaT11e5_jyYYEAqhm3oKEaFyZMXPaKLwHmMAmzhHbhzF5/s1600-h/DSCN4630.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-Zfq1SQlv-b_TGXSuUHgRRZpzQUizLPlsW9_sJF0jSiatn6ZQ75DxFTee-F45WRL4qTNX8INKBZ9KK-IoOMUaOjAs4O9UNrSaT11e5_jyYYEAqhm3oKEaFyZMXPaKLwHmMAmzhHbhzF5/s320/DSCN4630.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379905172310021554" /></a><br /><br />Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rR7Z3-t6bjIOpcK3raWC86aysvYj5EJ-ixzNvRwWBDg2zXx0eTSk8ljP1181Sq4pL714FxjRgF1JVxRwCsuVbl9FQtdxXdbXYgzTWbwFrFo-6zc3ceCmuKaQ9hp9Ht-Z5TmzD7m6b7Ca/s1600-h/DSCN4632.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4rR7Z3-t6bjIOpcK3raWC86aysvYj5EJ-ixzNvRwWBDg2zXx0eTSk8ljP1181Sq4pL714FxjRgF1JVxRwCsuVbl9FQtdxXdbXYgzTWbwFrFo-6zc3ceCmuKaQ9hp9Ht-Z5TmzD7m6b7Ca/s320/DSCN4632.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5379905543860045842" /></a><br />Now, just tell me that doesn't look delicious!Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-81849910966667058122009-09-02T12:22:00.014-05:002009-10-31T22:33:16.376-05:00Buttermilk Cake an Buttercream CookiesActually, both of these recipes are a lot easier than pie, which I frequently find to be a little bit difficult (especially if you make your own crust). The first is raspberry buttermilk cake, which is incredibly delectable but only makes about 8 slices, so it's not great for a crowd. The second is Bavarian Buttercream Cookies. One of the things that makes these cookies so wonderful is that the recipe calls for nothing other than ingredients you most likely already have in your pantry, making them the perfect cookies for spur-of-the-moment baking when you just don't feel up to the grocery store. <br />
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I would also like to take a moment to point out to all (three?) of my readers, that I am desperately in need of a job, so if you know of one... point me in the direction! Otherwise it is possible that I will be blogging from the public library and living out of a box on the corner within mere months. My blog will have to change titles of course, it will no longer be the Honey-Do Kitchen blog, instead I think I'll call it the I Live in a Box Blog, or perhaps to be more creative... the What You Can Cook Over a Steam Grate on the Street Blog. I anticipate that such a blog will have a much more limited recipe collection. <br />
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Now, back to the raspberry buttermilk cake. This could really be made with any berry you wanted. I've also made it with blackberries. The recipe (from smittenkitchen of course) is as follows:<br />
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Preheat the oven to 400 with the rack in the middle and butter and flour a 9" round cake pan. <br />
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You'll need:<br />
1 cup all-purpose flour<br />
1/2 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 stick unsalted butter, softened<br />
2/3 cup plus 1 1/2 tablespoons sugar, divided<br />
1/2 teaspoon pure vanilla extract<br />
1/2 teaspoon finely grated lemon zest<br />
1 large egg<br />
1/2 cup well-shaken buttermilk* <br />
1 cup fresh raspberries (or other berries)<br />
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*You can make your own buttermilk, my Mother says to use 1 tablespoon vinegar to 1 cup of milk, let stand until it looks curdled (maybe 8 to 10 minutes). I will point out however, that some people think that this kind of buttermilk isn't as good *coughJustincough*<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNrjdar-lN33SeH7kZUC_fLucE91Xqr-ssUIVYOLWvfJY0jBiAL-wfwsPuy_p4Fmc1ggoTdKhxKrtetVHCpCX0zrd_SwAzLmOxEdId4ANWV61IQvaxhxP2oqcfgMmTatlh2rqrkK3osLP/s1600-h/DSCN4603.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376931449569713186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNrjdar-lN33SeH7kZUC_fLucE91Xqr-ssUIVYOLWvfJY0jBiAL-wfwsPuy_p4Fmc1ggoTdKhxKrtetVHCpCX0zrd_SwAzLmOxEdId4ANWV61IQvaxhxP2oqcfgMmTatlh2rqrkK3osLP/s320/DSCN4603.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Start (as usual) by whisking together flour, baking powder, baking soda, and salt, and setting this aside. Then in a larger bowl beat the butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, for about 2 minutes, then beat in the vanilla and lemon zest. Add the egg and beat well. <br />
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At a low speed mix in the flour mixture in three batches, alternating with the buttermilk. Begin and end with the flour and mix until just combined. Spoon the batter into the cake pan and smooth the top. Then, scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxKT0Ic1PWBCbohjGQws_KT9FcW_DLxiJvZY6rZC2W4tqWrleUPyVC6ZH5iuOwSBJKBX3my-mgZ0eMCdnEoq9LKXg40XSI5uueitbv2TT7zGatMfj_w1xeGOyEUqMmh7AWM3wSrv-iV1u/s1600-h/DSCN4610.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376931954498057794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoxKT0Ic1PWBCbohjGQws_KT9FcW_DLxiJvZY6rZC2W4tqWrleUPyVC6ZH5iuOwSBJKBX3my-mgZ0eMCdnEoq9LKXg40XSI5uueitbv2TT7zGatMfj_w1xeGOyEUqMmh7AWM3wSrv-iV1u/s320/DSCN4610.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Now, I think i've already given you all my opinion about scattering things. As you can see, I chose to place my raspberries in concentric circles (is this the right term?). It looked much prettier and far more orderly, plus that way no piece of cake got shorted on fruit. <br />
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Bake until the cake is golden and a tooth-pick inserted into the center comes out clean, about 20 to 25 minutes. Cool in the pan for 10 minutes then turn out onto a rack to cool. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzq5_dsTZRE0tYqToXk8eX94i-8lP_Ly1a-4P6IGTL7hX9BcO2uMhggoLwtF5HBbdmAlRVztovsoEqgZgB8ExA4eCH56w1VNyd8Jsk9NXBRkELcDXqPp4N0KM369RIuFoqkw1S6ppuFXtI/s1600-h/DSCN4614.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376932402683526930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzq5_dsTZRE0tYqToXk8eX94i-8lP_Ly1a-4P6IGTL7hX9BcO2uMhggoLwtF5HBbdmAlRVztovsoEqgZgB8ExA4eCH56w1VNyd8Jsk9NXBRkELcDXqPp4N0KM369RIuFoqkw1S6ppuFXtI/s320/DSCN4614.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaMFbIVL4FSw34kR8vhdRss-sfKYG8QL21wjem6xrBqhZMHLCwRBpa_OGO8Zij6P9C3cZRtG3Fyiw8m_4Z_Gan9LNNaINaO-QdMQA7KS1FHXCujl4SqjhlMqchxTaGq44DidoGLjVFSfL/s1600-h/DSCN4616.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376933639939796818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSaMFbIVL4FSw34kR8vhdRss-sfKYG8QL21wjem6xrBqhZMHLCwRBpa_OGO8Zij6P9C3cZRtG3Fyiw8m_4Z_Gan9LNNaINaO-QdMQA7KS1FHXCujl4SqjhlMqchxTaGq44DidoGLjVFSfL/s320/DSCN4616.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Next for the cookies. I got this recipe off of cooks.com after watching Stranger than Fiction. I am absolutely in love with Maggie Gyllenhaal's character in that movie. Sometimes when I'm baking I like to pretend that I'm really hot and have lots of cool tattoos. Anyway, at the end of the movie she mentions some sort of Bavarian cookie, which I honestly can't remember the name of anymore. But these were the closest thing I could find, and they are so yummy. <br />
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Like I said before, you'll probably already have everything you need for these cookies.<br />
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2 cups flour<br />
1 tsp baking soda<br />
1 tsp cream of tartar<br />
1 1/2 cup sugar<br />
1 cup butter, softened<br />
3 egg yolks <br />
1 tsp vanilla <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vU9nDjEbXxTA7yJFHdaE2kksjVnBQ2FIEreQZ1Bt3gyS-h3ELyhVsk_6wMM9xwWpK92jISQLxu7cvRPtYyDpH89da217IwSfaSi7GZv9SeSlG4yOP93LpBEskWh3iHsckanUAAG9EPyz/s1600-h/DSCN4617.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376934251550720786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vU9nDjEbXxTA7yJFHdaE2kksjVnBQ2FIEreQZ1Bt3gyS-h3ELyhVsk_6wMM9xwWpK92jISQLxu7cvRPtYyDpH89da217IwSfaSi7GZv9SeSlG4yOP93LpBEskWh3iHsckanUAAG9EPyz/s320/DSCN4617.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Preheat the oven to 350. <br />
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Whisk together flour, baking soda, and cream of tartar. (Notice, in almost all recipes you will mix together the dry ingredients, then the wet ingredients, then add the dry to the wet. There is some sort of scientific chemical reason for this, but I don't know it) Set aside the dry ingredients. <br />
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At medium speed beat sugar and butter until blended, then crank it up to high speed till it's light and fluffy. In yet another bowl beat the egg yolks until thick and pale yellow.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q5kBL9z6lwUjj4XQY2zRK3TL4ZF2010mcRx_Re0FcYPH89S_ix5IwcUonGYzWVB42W-JE6LBFy1f8f-nCXZU7_uJGCRhjDODvfZzB5Xl2o13MU_2A5NQi1W5MTpGc-7cHQy9PPAtXn93/s1600-h/DSCN4618.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376935040340308898" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Q5kBL9z6lwUjj4XQY2zRK3TL4ZF2010mcRx_Re0FcYPH89S_ix5IwcUonGYzWVB42W-JE6LBFy1f8f-nCXZU7_uJGCRhjDODvfZzB5Xl2o13MU_2A5NQi1W5MTpGc-7cHQy9PPAtXn93/s320/DSCN4618.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Add the egg yolks and vanilla to the butter and sugar, then stir in the flour mixture until well blended. Shape the dough into 1" balls (or thereabouts) and place on an ungreased cookie sheet. Bake 12-15 minutes. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2ItPYnmJJu8a69gHjlQZ_Dk8k22c4mVvl3F0-GgX0mRw5RrTyQfK6L6aZTPFW_4iAliH-1J3_XSoKcnSaAsm39oOSDeDCKHx0GXKxxvQ0smKp0BAOYGLgG-fHhYUJGXI6bLDjy102lW2/s1600-h/DSCN4620.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5376935424261890850" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2ItPYnmJJu8a69gHjlQZ_Dk8k22c4mVvl3F0-GgX0mRw5RrTyQfK6L6aZTPFW_4iAliH-1J3_XSoKcnSaAsm39oOSDeDCKHx0GXKxxvQ0smKp0BAOYGLgG-fHhYUJGXI6bLDjy102lW2/s320/DSCN4620.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Next up: Lime Tart! (i think).Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com2tag:blogger.com,1999:blog-1918794099771231157.post-80473502205185888932009-08-27T14:49:00.015-05:002009-10-03T11:15:31.733-05:00This S**t is Bananas, B-A-N-A-N-A-SYou might think that being unemployed would give me more time to bake. On the one hand, you're right - it does. On the other hand, my husband says i'm making him fat and spending too much money on groceries. So, if you're wondering why I only post about once a week, that's why. Here's the thing. I could start making more, but only if people want to eat what i make. Therefore (thence? thus?), I'll make you an offer: I will share my confections with those who are willing to come pick them up from me, because lets face it, i shouldn't have to do all the work AND deliver! It won't solve the grocery bill problem, but at least I won't be making my husband fat. <br /><br /><br />This Banana cake completely makes up for my semi-failure with the yellow cake. It was awesome, though not soul saving. And what made it even better, was the delightful almond butter cream icing. mmmmm.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuDIgeeJK1u04809W_lbAc0Qi7aKAl8Bw-dOUB_gdtY4do0Shd90ysu7d4BBZ-5XJ_KR6KGEP9RUi01a16jbheB7BhpkdxIHOez21aJPoegc9PZFLyo7bvwbwRyIoK0lDOC_Bblv9YXY7/s1600-h/DSCN4588.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYuDIgeeJK1u04809W_lbAc0Qi7aKAl8Bw-dOUB_gdtY4do0Shd90ysu7d4BBZ-5XJ_KR6KGEP9RUi01a16jbheB7BhpkdxIHOez21aJPoegc9PZFLyo7bvwbwRyIoK0lDOC_Bblv9YXY7/s320/DSCN4588.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374741301544823426" /></a><br /><br />For the Banana Cake (from the complete Baking cookbook): <br /><br />Preheat the Oven to 325 and spray two 9" round pans with nonstick spray. <br /><br />you'll need:<br />3 cups cake flour<br />1 tsp baking soda<br />1/2 tsp salt<br />1/2 tsp baking powder<br />1 cup unsalted butter, softened<br />2 cups granulated sugar<br />3 eggs<br />1 1/2 cups mashed ripe bananas (about 4 large ones)<br />6 tbsp buttermilk (you can make this by mixing vinegar with regular milk - look online to find the proportions, i can't remember) <br />2 tsp vanilla extract<br />1/2 cup chopped pecans (it says so in the book, but i didn't have any, so i left them out)<br /><br />Of course, I didn't have any butter milk (well actually, i did but it was like 2 weeks past its expiration date, so that doesn't count), so of course I had to call Justin to go to the store for me on his way home. This is why the first requirement for any place I live is that it be really, really, really near a grocery store. I NEVER remember to make sure i have all my ingredients before I start. <br /><br />Start by whisking together the flour, baking soda, salt, and baking powder. Don't confuse the baking soda and baking powder measurements, i've done this before and it never ends well. <br /><br />In a mixer bowl fitted with a paddle attachment, beat the butter and sugar till creamy. Then beat in the eggs, one at a time, beating well after each addition. Next add the bananas, buttermilk and vanilla and mix until blended. I was worried because it looked a little curdled, but i guess it's supposed to look like that, because it turned out great! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdjqQK2t3zCi3fT6pn5vs6qed8EIZLPbOKr5ZZKYnGl_XEkLI17Qf6OQz16TPPpbBLaap3dgB18vWIjIj2EehdbihrP3gLbliZ5Og03f9TUDM9Cdb5kaH8aVBkkMS1tG41yMqEUdOhlsW/s1600-h/DSCN4577.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdjqQK2t3zCi3fT6pn5vs6qed8EIZLPbOKr5ZZKYnGl_XEkLI17Qf6OQz16TPPpbBLaap3dgB18vWIjIj2EehdbihrP3gLbliZ5Og03f9TUDM9Cdb5kaH8aVBkkMS1tG41yMqEUdOhlsW/s320/DSCN4577.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374742029444120978" /></a><br /><br />Using a wooden spoon gradually stir flour mixture just until incorporated and fold in pecans. Okay - why always a wooden spoon? I don't think it makes a difference... Can anyone explain to me how a WOODEN spoon is different from a plastic spatula? Does the wood make the cake taste better? <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdK3qeHfmDv7tQJU6GWXkADOKjVZEs8gYPWYNNZP4_oXVQEDsfvJuoKLn9FZzo3Z8zZFoFC-OOKCkSopIQs3ZJvgvZo8pvoRh_N3OdV3dB5S9VrEj3m7zeyArnAZUwaMeIZK8nHSrnFnl/s1600-h/DSCN4578.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdK3qeHfmDv7tQJU6GWXkADOKjVZEs8gYPWYNNZP4_oXVQEDsfvJuoKLn9FZzo3Z8zZFoFC-OOKCkSopIQs3ZJvgvZo8pvoRh_N3OdV3dB5S9VrEj3m7zeyArnAZUwaMeIZK8nHSrnFnl/s320/DSCN4578.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374742443647626882" /></a><br /><br />Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out clean. About 40 to 50 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely. <br /><br />Icing next: <br /><br />all you need is <br />1/2 cup unsalted butter, softened, cut into cubes<br />3 1/2 cups confectioner's sugar<br />1/4 cup milk, preferably whole<br />2 tsp almond extract.<br /><br />Like when making the cake, I neglected to make sure I had all my ingredients before starting to make the icing. Turns out I didn't have any whole milk, only skim. So, I asked my dear husband, and he said I could mix the skim milk with just a little heavy cream, which I did have. So, if you have heavy cream by some odd circumstance, you can mix it with your skim milk and it works. <br /><br />Also, the recipe for the icing says to use a food processor, which I have but for which I have no room. I used my mixer. <br /><br />Mix/process butter until smooth, about 30 seconds (probably more in a mixer), scrape down the bowl and add confectioners sugar. Mix/process until it just begins to gather then with motor/blade running, drizzle milk and almond extract in and mix or process until smooth. I made a really big mess doing this. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqqWaNZZNnb9Ao-WET-O77e5R1marg123TtChcyiGGv-DCyhS88851jyMMhiJWZomfV67ttRHNujJG83q7dEH2AEaYAIdmLJcW8QjWYkjzw3rPGvvvqNgoCrqVckCeI0vJdR955Z3WjTf/s1600-h/DSCN4581.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaqqWaNZZNnb9Ao-WET-O77e5R1marg123TtChcyiGGv-DCyhS88851jyMMhiJWZomfV67ttRHNujJG83q7dEH2AEaYAIdmLJcW8QjWYkjzw3rPGvvvqNgoCrqVckCeI0vJdR955Z3WjTf/s320/DSCN4581.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374743444843352642" /></a><br /><br />I thought the icing recipe made a little less than I would've liked since I used it as a layer between my two cakes and on the top, but I made it work. However, I suggest that if you plan on serving this as a birthday cake or something, you make at least 1 1/2 times the recipe just to have plenty for decorating. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoqN8uNCHM38bk520C1sbC2mOJpfX-kFwOS9vRAUJEtrBAGe6HZQ7CRh4hQqFwWb6p6qqlMcWDKfHL7iGgIzq6Pk8VsCwSv39q9w_420XFm03rjZHJw5G8lE-2OVk5hJENblRAoN1ORwX/s1600-h/DSCN4582.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzoqN8uNCHM38bk520C1sbC2mOJpfX-kFwOS9vRAUJEtrBAGe6HZQ7CRh4hQqFwWb6p6qqlMcWDKfHL7iGgIzq6Pk8VsCwSv39q9w_420XFm03rjZHJw5G8lE-2OVk5hJENblRAoN1ORwX/s320/DSCN4582.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374743790186718082" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HxOcyVkmGFxyM0b71IgGLctLgV-mihX7srWchZHgRVnXTIspsPreqpRWstAKSUM59_wj4FctiBLAZkaFsJKyDAe3ntrfUZ4o2FLCPu0_rXz6chFe3_y2-tKZ7UmsFSTD5RTkqipYWQez/s1600-h/DSCN4586.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HxOcyVkmGFxyM0b71IgGLctLgV-mihX7srWchZHgRVnXTIspsPreqpRWstAKSUM59_wj4FctiBLAZkaFsJKyDAe3ntrfUZ4o2FLCPu0_rXz6chFe3_y2-tKZ7UmsFSTD5RTkqipYWQez/s320/DSCN4586.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5374744152993218466" /></a><br />yummy! <br /><br />As Julia Child would say (and Julie from the movie Julie & Julia) - Bon Apitiet! (How do i spell that?)Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-46592698749573817922009-08-20T17:56:00.006-05:002009-10-03T11:15:57.718-05:00Icing on the CakeCliche, I know, but i just couldn't help it! Yes - today i made icing. Well, not actually icing, I made chocolate ganache. And here's the thing, the ganache was excellent. Rich, chocolatey, creamy, in short, everything that ganache should be. The cake however, was a little lacking. The flavor was good, but it was just too dense. I think the problem may have been not whipping the butter and sugar up enough - learn from my mistakes - just whip it! <br /><br />Still, I highly recommend the ganache filling/frosting. And, i'll try another cake recipe and post again soon. <br /><br />For ganache frosting and filling <br /><br />1 pound fine-quality semisweet chocolate (I used Godiva chocolate chips) <br />1 cup heavy cream<br />2 tablespoons sugar<br />2 tablespoons light corn syrup<br />1/2 stick (1/4 cup) unsalted butter<br /><br />Finely chop the chocolate, or in my case, just get chocolate chips. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.<br /><br />Now, smitten kitchen says to do this:<br />"Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency). I found that stirring this over a bowl of ice water did a great job of cooling it off quickly and evenly. Spread frosting between cake layers and over top and sides."<br /><br />But i just poured it right on still warm! Believe me it was deeeeeelish. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jexu_1Ygh-k4EXEMfWut3l3APET3Vm3NrwA7fQHvlQm_y5yaLI82inpQWhGG7WG_WiuXTUDglHtm2m7X_OF-sfkBKnQg_Bula9ncdPFTnYreXMfniDpCmRW2-QhtNkT1GGW45BHZDKWq/s1600-h/DSCN4569.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jexu_1Ygh-k4EXEMfWut3l3APET3Vm3NrwA7fQHvlQm_y5yaLI82inpQWhGG7WG_WiuXTUDglHtm2m7X_OF-sfkBKnQg_Bula9ncdPFTnYreXMfniDpCmRW2-QhtNkT1GGW45BHZDKWq/s320/DSCN4569.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5372185158097789458" /></a><br /><br />I actually have a good trick for frosting a cake, i learned it from my mom. You probably already know it, but just in case, I'll pass it along. The best way to keep icing from getting all over the plate is to use a little bit of aluminum foil - I use 4 separate pieces and overlap them just slightly along the edge of the plate (so they'll be easy to pull from under the cake). Then remove the foil and there you go! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxtab8GEcZxwq4_uGIz1j1vjOevWTpWa56Ff56XWj0i7MOpsAJOvK8KnjxUtfdLJRa5su7bu0T3mPddPNgLlLAJw4sre3pjc17KlJ06X6rGATYhMH3UPEtyi144t3mzDFge9BUwfEapy9/s1600-h/DSCN4575.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkxtab8GEcZxwq4_uGIz1j1vjOevWTpWa56Ff56XWj0i7MOpsAJOvK8KnjxUtfdLJRa5su7bu0T3mPddPNgLlLAJw4sre3pjc17KlJ06X6rGATYhMH3UPEtyi144t3mzDFge9BUwfEapy9/s320/DSCN4575.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5372187848988441874" /></a>Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-2291581131447506672009-08-19T21:06:00.011-05:002009-10-03T11:16:18.577-05:00Comfort CakeTonight I am going to start with a word to the wise: when feeling slightly inadequate, a little bit hard to please, and in the mood for something that resembles comfort food, don't turn to the Harrods Book of Cakes & Desserts (circa 1986). This book will not make you feel better about your cooking abilities. Everything inside is insanely complicated and most of the recipes use words i don't know. <br /><br />Instead, try turning to one of your favorite cookbooks, something trusty, easy. That's why tonight I went with "the Complete Baking Cookbook." Just yellow cake with chocolate frosting - it sounded good. I didn't have time to make the icing, so i'll post that tomorrow. Anyway, it says in the book that for best results you should freeze the cake for one to two days before icing, so really I'm just being a good decorator. <br /><br />So here's how it goes: <br /><br />Preheat the oven to 350 and spray 2 9" round cake pans with nonstick spray. <br /><br />Ingredients: <br />3 1/2 cups cake flour<br />4 tsp baking powder<br />1/2 tsp salt<br />1 cup cold water<br />1 tbs vanilla extract<br />1 1/2 cup unsalted butter, softened<br />2 cups granulated sugar<br />5 eggs<br /><br />Now, I know it seems like 1 1/2 cups of butter is a lot. But, that's why it tastes so damn good. Butter makes EVERYTHING better. I think i could write entire sonnets, odes, lyrical poems even, to butter. And, it's a verifiable fact that I've always loved butter. When i was a kid i actually liked to eat butter straight off the stick, now i just like butter in everything I eat. Okay, now that I've finished professing my love of all things butter - I'll get to the instructions. <br /><br />Start by whisking together flour, baking powder and salt in one bowl. In a second small bowl, stir together water and vanilla. Set aside. <br /><br />In mixing bowl cream butter and sugar until light and fluffy (about 2 minutes). Add eggs, one at a time, eating well between each addition. Here's my suggestion about this. Break the eggs (one at a time) into a separate bowl before adding into the butter/sugar mixture. That way if you're like me and you get a little egg-shell in the way you can just pick it out, instead of throwing out all that delicious butter and sugar. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8C8UPhdR4MBAaJlNTV37Z9r1ooZj1LA3bWb5ApTz_GkwZw6c-zxIBvsmECtlu-h1Yb02dLTNuhdbfgW80CO4g8XqPhQ4MkCsTyXHDBkbzHf97Rrlt_HCuObjSu78Pq9sU52Ls2H1WY-l/s1600-h/DSCN4562.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8C8UPhdR4MBAaJlNTV37Z9r1ooZj1LA3bWb5ApTz_GkwZw6c-zxIBvsmECtlu-h1Yb02dLTNuhdbfgW80CO4g8XqPhQ4MkCsTyXHDBkbzHf97Rrlt_HCuObjSu78Pq9sU52Ls2H1WY-l/s320/DSCN4562.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5371892635562425154" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbV1mSvP7dqrY_JLdKXDm3Ka-js3orp8B64zTTuEevcO7frUH5pUGQXs_nwkclApwK2fhf6WMhpPl54t9j3uSS8T3W-3QwYrQFP4emLp33vhGyl8nvAxEfteAj4JwgksY4Xjg5RVY7CnH5/s1600-h/DSCN4563.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbV1mSvP7dqrY_JLdKXDm3Ka-js3orp8B64zTTuEevcO7frUH5pUGQXs_nwkclApwK2fhf6WMhpPl54t9j3uSS8T3W-3QwYrQFP4emLp33vhGyl8nvAxEfteAj4JwgksY4Xjg5RVY7CnH5/s320/DSCN4563.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5371893119140231026" /></a><br /><br />Next using a wooden spoon (i don't have one at my apartment so i used a plastic spatula) stir in the flour mixture, alternating with the water mixture, making three additions of flour and two of water, until just blended. <br /><br />Divide the batter equally between prepared pans. Bake until light brown and a toothpick inserted into center comes out clean, about 28 to 36 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz1xUjJ4wsul4W2zRl-C_-A5MWdw07k1WcMtoVHV096OCYJYzNMesQJ_mvHizBoUmKvHbKS1iXq3CYWefu3pZWHJ-_L0f5Msf4oXcXYBlJCga_3j6zTLP61rlEqje9BnMwFCUbM3r_uuE/s1600-h/DSCN4566.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMz1xUjJ4wsul4W2zRl-C_-A5MWdw07k1WcMtoVHV096OCYJYzNMesQJ_mvHizBoUmKvHbKS1iXq3CYWefu3pZWHJ-_L0f5Msf4oXcXYBlJCga_3j6zTLP61rlEqje9BnMwFCUbM3r_uuE/s320/DSCN4566.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5371893621072477410" /></a><br />(Yes, i realize my oven is a little gross on the bottom - please feel free to come over and clean it for me)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPJCPtoBQQLMQJLNRsMJPxphJHueE26exSF-3xfx29goQEUr67guX9IavhhL6GR6B94Q2oLOt6AGoJjziT8FX_mVGsv75u7VHPAtjF2BU-_JkR8aRqfY4RlFET8pqakKE56PLUjyaapx4/s1600-h/DSCN4568.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicPJCPtoBQQLMQJLNRsMJPxphJHueE26exSF-3xfx29goQEUr67guX9IavhhL6GR6B94Q2oLOt6AGoJjziT8FX_mVGsv75u7VHPAtjF2BU-_JkR8aRqfY4RlFET8pqakKE56PLUjyaapx4/s320/DSCN4568.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5371894127092162834" /></a><br /><br />This last instruction may have been my problem. Justin took the cakes out for me and decided very sweetly to go ahead and turn them out onto the wire rack for me. Unfortunately he did this almost immediately, and proceeded to brake one of my cakes right in half. I'll recognize the gesture though and i'll glue it back together with icing tomorrow. Anyway, as i said earlier, the cookbook says that for best decorating results you should wrap the cakes in plastic wrap and freeze for 1 to 2 days. Icing recipe and completed product coming tomorrow!Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-62889520705898330792009-08-16T18:34:00.007-05:002009-10-03T11:16:43.089-05:00Soul-Saving Almond CakeFinally, I'm back! Back from the beach, back from a wedding in Houston, basically just back. I know I've been negligent but you'll just have to forgive me. However, I haven't been a total failure. As promised on facebook, I made an almond cake. And this isn't just any almond cake, it's a soul saving almond cake. You may have in the past asked, can music save your mortal soul? No. This cake can - it says so on www.amateurgourmet.com<br /><br />Now, i understand that the pictures of this cake don't do it justice (at all) but just trust me on this one. It's pretty damn good. It's moist, a little crumbly, and gets better over time. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEG0zgD5hjnDN4jo0KvjFpK_DJuoGgiLmMGrm_WX490OZ_ArFdYDK1BjqgqA0GoRST4gsFyTXrdDw4dNVWlCCjSVxcFbH3PEVH8DedfmwvyXr0Ga95ShhJ77aH4NjJky96hCtxZSCDqkp/s1600-h/DSCN4540.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoEG0zgD5hjnDN4jo0KvjFpK_DJuoGgiLmMGrm_WX490OZ_ArFdYDK1BjqgqA0GoRST4gsFyTXrdDw4dNVWlCCjSVxcFbH3PEVH8DedfmwvyXr0Ga95ShhJ77aH4NjJky96hCtxZSCDqkp/s320/DSCN4540.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370735965047488610" /></a><br /><br />Ingredients: <br />2 sticks butter, softened, more for buttering pan <br />1 cup sour cream, at room temperature <br />1 tsp baking soda <br />2 cups sifted all-purpose flour (measured after sifting) <br />1/2 teaspoon sea salt <br />1 1/2 cups sugar <br />7-oz tube almond paste, cut into small pieces <br />4 egg yolks, at room temperature<br />1 tsp almond extract <br />Confectioners' sugar, for sifting over cake <br /><br />Making the Cake:<br />Preheat the oven to 350 degrees F and butter sides and bottoms of one 9-inch springform pan generously. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt into another bowl. The website i got this recipe from said to sift the flour first, before measuring. I've never done this, which could be why my cake always falls in on itself, but that doesn't change the taste, believe me. <br /><br />In the bowl of an electric mixer fitted with a paddle, cream the butter and sugar until fluffy. Add the almond paste, a little at a time, at medium speed, and beat for 8 minutes or so. <br /><br />Beat in the egg yolks one at a time, and mix until incorporated. (I'll let you know when i find something good to do with egg whites, other than meringues which i don't like much). It will look curdled but don't worry. Blend in the almond extract and sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture, just until blended. Then pour the batter into the prepared pan and spread evenly. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG5x4YH06YVX3L_GbIBNDrHoAicilQHbUctcL3VthBI6sH-4FdzhNpp9Wv5OEW3-Flqhk7V3DIj0TAumIhGeppmnfBj1lINKqf_XCv_VIWM-1xZuroWzJGrwB2ccWtcKAYV-XaFB0jcJV/s1600-h/DSCN4537.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSG5x4YH06YVX3L_GbIBNDrHoAicilQHbUctcL3VthBI6sH-4FdzhNpp9Wv5OEW3-Flqhk7V3DIj0TAumIhGeppmnfBj1lINKqf_XCv_VIWM-1xZuroWzJGrwB2ccWtcKAYV-XaFB0jcJV/s320/DSCN4537.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370739313896961506" /></a><br />Okay, i realize this isn't my best photography, but it's just supposed to be illustrative of cut up almond paste, egg yolks all nice and separated, and butter which i actually remembered to take out of the fridge to soften instead of trying to microwave it. <br /><br />Bake about 1 hour. It is done when you press the top and it returns to its shape, and also shrinks from the sides of the pan. Okay, actually i never had the experience of having it return to its shape, but that's what amaturegormet says, so i'll trust it. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioners' sugar on top and slice like a pie. And actually, Justin and I both think it's just as good, maybe better, without the powdered sugar on top, so that's your call. <br /><br />Ta-Da:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGBlxSy_-_ov7AeTPtCx_aVncDxJxdj1EDIfJRMlhNQfmQiK0g_RhyphenhyphenxcYARJAvQ13WTC6odkB5Z2tlFMABwESF5HUhVbRFz17FnvU3pAatoGUClxWRvlZLbWKB2V418dPYfI4GlR2Xzni/s1600-h/DSCN4539.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilGBlxSy_-_ov7AeTPtCx_aVncDxJxdj1EDIfJRMlhNQfmQiK0g_RhyphenhyphenxcYARJAvQ13WTC6odkB5Z2tlFMABwESF5HUhVbRFz17FnvU3pAatoGUClxWRvlZLbWKB2V418dPYfI4GlR2Xzni/s320/DSCN4539.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5370740260590715074" /></a><br /><br />Really, try this cake. Also, you can leave comments on this blog (just so you know - i've had a lot of comments on facebook and i won't be posting blog updates there for too much longer i think). Also, this means you should bookmark me so you can comeback and visit!Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0tag:blogger.com,1999:blog-1918794099771231157.post-21802149870056425472009-08-06T11:28:00.013-05:002009-10-03T11:17:19.046-05:00Beach Food: Part DeauxA few things are on my order of business today - such as leaving for the beach. As predicted, I haven't packed, haven't finished cooking, and am tremendously disappointed about my swimsuit. The reason I'm disappointed though, is that I'm not going to get it! Turns out that they canceled the order. LAME. <br /><br />However, what is not lame, is the recipe for Chocolate chip oatmeal cookies that I am about to share with you. This is a recipe that was originally a Betty Crocker recipe for plain old chocolate chip cookies. which are fine, just a little anticlimactic. These cookies however, are awesome, especially because the recipe was modified by none other than my Granny. Try them out and see if you don't agree. <br /><br /><span style="font-weight:bold;">Granny's Chocolate chip oatmeal Cookies</span><br /><br />1/2 cup granulated sugar<br />3/4 cup packed brown sugar<br />1 cup shortening<br />2 eggs<br />1 teaspoon vanilla<br />1 1/2 cups all purpose or whole wheat flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 teaspoon water<br />12 oz of semisweet chocolate chips<br />2 cups oatmeal<br /><br />Preheat your oven to 375. In a large bowl mix together sugars, shortening, egg, and vanilla, then stir in remaining ingredients (chocolate chips and oatmeal last). I do have a few words to the wise on this recipe: only make this with an electric mixer if you have something kind of industrial, like a kitchenaid stand mixer. I almost burnt out my parents hand mixer a few years ago trying to stir in the chocolate chips and oats. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaCWjGmYhyrTtgWklKiXOC_swLw1b15E3r_MhydQyhx8W46I-1IWX4_XWQLeeO7WyAoPyV0AeIMw1ZAunb_Lz3-s96zU6ylv3JylIHDDZQuBJuep2tkIzpACX37XZueX4Sg8oRoAkJN0m/s1600-h/DSCN4445.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyaCWjGmYhyrTtgWklKiXOC_swLw1b15E3r_MhydQyhx8W46I-1IWX4_XWQLeeO7WyAoPyV0AeIMw1ZAunb_Lz3-s96zU6ylv3JylIHDDZQuBJuep2tkIzpACX37XZueX4Sg8oRoAkJN0m/s320/DSCN4445.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366894811628740594" /></a><br /><br />sorry these photos are a little dark, my kitchen doesn't have amazing lighting and these were taken around midnight last night. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuCLzLmOSPYUkXRNBh_eUo0yFA6Nsp5bMToAyaw2UMHgRoWKooHQEmY3nk4_E2iIKx6t7n_vD5Ae46hXtQdJueemd_2YOGBilpPKxOr0CCod5r1v72rZ8yr-s6dRvDW9yI52ifei5EHW4/s1600-h/DSCN4447.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIuCLzLmOSPYUkXRNBh_eUo0yFA6Nsp5bMToAyaw2UMHgRoWKooHQEmY3nk4_E2iIKx6t7n_vD5Ae46hXtQdJueemd_2YOGBilpPKxOr0CCod5r1v72rZ8yr-s6dRvDW9yI52ifei5EHW4/s320/DSCN4447.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366895385669712738" /></a><br /><br />Drop the dough by rounded teaspoonfuls (or if you're like me then just use your fingers) onto the ungreased cookie sheet. Bake until light brown, about 8 to 10 minutes. cool slightly before removing from cookie sheet. Makes about 3 1/2 dozen. That's a lot of cookies folks! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lArFHnwN_42rWNQYhYB1U-uaIBuJEryreeCzmCH7Zn47cvLnHIZl8eF2z4yyd3gUcgb1jAIyppxezzCNL5vgJ0178V6420hYwv_7Y4jbBt1V8-kdLkxL0lKVymuBsbPzI6byyPN_W1LV/s1600-h/DSCN4448.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lArFHnwN_42rWNQYhYB1U-uaIBuJEryreeCzmCH7Zn47cvLnHIZl8eF2z4yyd3gUcgb1jAIyppxezzCNL5vgJ0178V6420hYwv_7Y4jbBt1V8-kdLkxL0lKVymuBsbPzI6byyPN_W1LV/s320/DSCN4448.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366895825848659106" /></a><br /><br />I actually made my dough and about half the cookies last night, and just finished them up this morning. But my main project for today was Raspberry-topped Lemon Muffins, again, recipe courtesy of www.smittenkitchen.com (can you tell how much i love that website?). However, when i went to the store this morning, the raspberries sucked. They were mushy and gross looking, so instead, I bought blackberries. Believe me, the muffins are just as fabulous, really you could probably make them with just about any berry. <br /><br /><span style="font-weight:bold;">Blackberry-topped Lemon Muffins</span><br />Yield: 14 large or 56 miniature muffins<br /><br />1 1/8 cups sugar, divided<br />4 teaspoons finely grated lemon peel (from two large lemons)<br />2 cups all purpose flour<br />2 1/2 teaspoons baking powder<br />3/4 teaspoon salt<br />1/2 cup (1 stick) unsalted butter, room temperature<br />1 large egg<br />1 cup buttermilk<br />2 teaspoons vanilla extract<br /><br />1 1/2 1/2-pint containers (about) fresh raspberries, or in my case, blackberries.<br /><br />Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Muddle 1/8 cup sugar and lemon zest in small bowl until sugar is slightly moist. Something like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnXtHlTMw-gznn3ccuxoorz9p7c0gFcNObBXzHRQrFZPpK_hElEy-14Dg2uTRy5bwrjfPt65u3_RkA0y8s9BkjDa5PEpj3TSRNR6Am-F7fRtTQpatVk565q0DzIK5IjKfxzVBk3AxrMfI/s1600-h/DSCN4450.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnXtHlTMw-gznn3ccuxoorz9p7c0gFcNObBXzHRQrFZPpK_hElEy-14Dg2uTRy5bwrjfPt65u3_RkA0y8s9BkjDa5PEpj3TSRNR6Am-F7fRtTQpatVk565q0DzIK5IjKfxzVBk3AxrMfI/s320/DSCN4450.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366896522995164290" /></a><br /><br />Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANwOObO57dARd84UzXpL-mJ3OnEw8Kd4XW5eYxdpuf60YdxUjKDzEBvEUY15eKvi6VDAn7RuEoNEaFaYiwx54XtAQ_Ajpi7v60xPXfVkbZR6ioE9Lt9zKqoZuOAPLItc2q1vSXCKY8uU7/s1600-h/DSCN4453.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANwOObO57dARd84UzXpL-mJ3OnEw8Kd4XW5eYxdpuf60YdxUjKDzEBvEUY15eKvi6VDAn7RuEoNEaFaYiwx54XtAQ_Ajpi7v60xPXfVkbZR6ioE9Lt9zKqoZuOAPLItc2q1vSXCKY8uU7/s320/DSCN4453.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366897014613630498" /></a><br /><br />Divide batter among muffin cups. Smitten Kitchen says to top each large muffin with 4 raspberries (or mini muffins with one each). However, since i used blackberries, which were much larger, i just played it by ear, some of the muffins got 4 berries and some got 2. Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time is supposed to be on the shy side of 20 minutes for mini muffins). <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvNg1Oq9TjAqFfdDwOhgdaVmvIVvDZqpn9uFCwESYGOmCc_c5mExyr6EgEkdnNrkmNiGJBZZJr7F3dNgGyDiuKuo8Hc8HM86ga8-bovAc0KUalLj0MOBpGUo77ftlxa-d0vXd_BQeN3pN/s1600-h/DSCN4455.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivvNg1Oq9TjAqFfdDwOhgdaVmvIVvDZqpn9uFCwESYGOmCc_c5mExyr6EgEkdnNrkmNiGJBZZJr7F3dNgGyDiuKuo8Hc8HM86ga8-bovAc0KUalLj0MOBpGUo77ftlxa-d0vXd_BQeN3pN/s320/DSCN4455.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5366897403161005778" /></a><br /><br />As Rachel Ray would say... YUM-O. okay, i promise i wont ever say that again. <br /><br />Now, I know you'll all miss me while I'm gone at the coast, at least, all two people who have ever seen this blog will maybe miss me a little. But, don't worry, I'll be back Tuesday, and rest-assured that I will be posting again soon!Clarehttp://www.blogger.com/profile/17106869997486342835noreply@blogger.com0